Archives for January, 2010

Dinner at The Falls Prime Steakhouse

Posted on Jan 30, 2010 under Archives, Palm Springs | No Comment
Ribeye from the Falls Prime Steakhouse

Ribeye from the Falls Prime Steakhouse

A few weeks ago my friend Paul and I took my friend (and Paul’s boyfriend) Chris to The Falls Prime Steakhouse for a birthday dinner.

We started with a few of their signature flavored martinis chilled with cubes of dry ice, sending a smoky plume out of each of our glasses.

dirty martini

dirty martini

Paul had a cosmo

Paul had a cosmo

We ordered starters of bacon wrapped California mission figs stuffed with manchego cheese and chorizo, one of the faves of the evening.  We also got a Caesar salad for three prepared tableside.

bacon wrapped figs, yum.

bacon wrapped figs, yum.

Our waitress, serving up our Caesar salad

Our waitress, serving up our Caesar salad

Caesar salad

Caesar salad

The menu features a long list of steaks, chops, fish and delicious sides to choose from.  I got a ribeye steak, cooked perfectly and huge, and Paul and Chris ordered halibut and lamb, all were tasty.

ribeye

ribeye

Lamb

Lamb

halibut

halibut

We also ordered some sides including grilled vegetables, organic cremini mushrooms and bermuda onions, and mashed potatoes.

Veggies

Veggies

mashed potatoes

mashed potatoes

cremini mushrooms and bermuda onions

cremini mushrooms and bermuda onions

We ended the evening with an order of flaming bananas foster.

bananas foster

bananas foster

Paul, the birthday boy and me

Paul, the birthday boy and me

If you get a craving for a smokin’ cocktail or a good steak the next time you are in the desert, head to The Falls, 155 South Palm Canyon Drive, reservations at 760/416-8664.

Dinner at Burger Bar Las Vegas

Posted on Jan 27, 2010 under Archives, Las Vegas | No Comment
Kobe burger

Kobe burger

My friend Sheila and I visited Hubert Keller’s Burger Bar when we recently stayed at Mandalay Bay.  The 140 seat restaurant offers guests the ability to make their own burger with dozens of choices of toppings, cheeses and different types of protein.  Diners can choose from Kobe beef, Colorado lamb, turkey, Black Angus beef and vegetarian among other choices.    Toppings can include bacon, fried egg, prosciutto, ham, foie gras, grilled lobster and other offerings.

We started by splitting this yummy espresso shake.  Yum.

espresso shake

espresso shake

I ordered the Kobe burger with onions, avocado and bacon and Sheila got the American Classic with the basics.  Here are our burgers.

Shiela's american classic

Shiela's american classic

My Kobe burger

My Kobe burger

We also got buttermilk onion rings and fries.  Both were really crispy and good.

onion rings

onion rings

Fries

Fries

Here we are in our booth:

Sheila and me at burger bar

Sheila and me at burger bar

Any burger lover will enjoy a stop at Keller’s Burgar Bar, which also has locations in San Francisco and St. Louis.  If you are in Vegas, head to Mandalay Bay.

Interview with Valentino Executive Chef Luciano Pellegrini

Posted on Jan 27, 2010 under Archives, Chefs, Interviews | No Comment
Valentino Dining Room, Las Vegas

Valentino Dining Room, Las Vegas

My friend Sheila and I recently visiting Valentino restaurant at the Venetian.  Valentino is the sister restaurant to the world-renowned Valentino located in Santa Monica.  The stylish main dining room has warm wood paneled walls and vaulted ceilings with furnishings and artifacts from Italy including the terrazzo floor and Venetian glass found in the lighting decor.

The menu is extensive, offering a seven-course Chef’s Extravaganza which is a good choice if you want a bit of everything on the menu, or you can order a la carte items.  Choose from over 24,000 wines to go with your meal.

Wine room

Wine room

Here are some pics of the entrees, lobster with black pasta and brick pressed chicken with spinach risotto.

lobster with black pasta

lobster with black pasta

brick pressed chicken with spinach risotto

brick pressed chicken with spinach risotto

We interviewed Chef Pellegrini before we started eating, the interview and a bit about his philosophy and background in cooking follow.

Executive Chef Luciano Pellegrini

Executive Chef Luciano Pellegrini

James Beard Award-winning chef Luciano Pellegrini was born in Bergamo, Italy and began his culinary experience in his mother’s kitchen.  At age 13, he enrolled at San Pellegrino, one of Italy’s most prestigious hotel schools. He spent his teenage years attending school and gaining experience at various restaurants throughout Italy. After graduation, Pellegrini was exposed to dining at its finest when working at Locanda dell’Angelo in Bergamo.

At the age of 18, after completing his required one-year of military service as a parachutist, Pellegrini started his culinary career and gained valuable experience and working inside the kitchen’s of some of Italy’s top restaurants.  In 1985, Pellegrini took what would be his career-changing step by moving to the United States to work with restaurateur Piero Selvaggio, who had achieved a solid reputation for bringing genuine Italian cuisine to California.

By 1987, Pellegrini was quickly developing both his cooking and kitchen leadership skills as a pasta chef at Selvaggio’s restaurant, Primi.  In 1991, Pellegrini was promoted to executive chef at Posto restaurant in the San Fernando Valley.

Looking to take his culinary skills to the next level, Pellegrini returned to Italy, and while there learned the art of grilling on the “fogolar,” a traditional, flavorful way of cooking on a wood-burning open hearth. He also spent a great deal of time with Bruno Libralon, a renowned Italian Chef and head of the Italian Chef Association, who is often referred to as the “King of Fish.” Pellegrini also spent time with a local sausage expert in order to perfect the art of sausage-making, something very important in Italian cooking. During different stages in his travels, Pellegrini has worked with some of the most creative and respected Italian chefs in the world including Gianfranco Vissani, Fulvio Pierangelini, Paola DiMauro and Nadia Santini.

Pellegrini returned to California to showcase his honed craft and it paid off as the James Beard Foundation listed him among the Top 10 chefs in Los Angeles. He maintained this position for six consecutive years.

In May of 1999, Pellegrini  moved to Las Vegas to become executive chef and partner of Valentino Las Vegas (Venetian Hotel & Casino), the sister restaurant to Selvaggio’s iconic Santa Monica location. Over the past decade, Pellegrini’s dedication and passion in the kitchen has solidified Valentino as one of the leading Italian restaurants in the southwest. Valentino Las Vegas has received numerous awards including the esteemed DiRoNA (Distinguished Restaurants of North America) Award of Excellence, six Las Vegas Life Epicurean Awards for Best Italian Restaurant in Las Vegas and a 2007 Epicurean Award for the city’s best wine list. Valentino Las Vegas has also received the Grand Award from Wine Spectator annually since 2002.

Pellegrini is also a partner at Giorgio Ristorante, a more casual restaurant concept located at Mandalay Place on the Las Vegas strip and PS Valentino Vin Bar inside Houston’s Hotel Derek.

   

Dine LA Restaurant Week Red Carpet Event at the Roosevelt Hotel

Posted on Jan 12, 2010 under Uncategorized | No Comment
environ

Inside at Dine LA Restaurant Week event

Tonight I took my neighbor Todd to the Dine LA 2010 launch event at the Roosevelt Hotel.  Dozens of local chefs, food writers, foodies and the Mayor showed up for the great food and to discuss the upcoming event, when restaurants will offer huge discounts on their menus.  Dine LA will take place January 24 to 29 and January 31 to February 5.  You can check out the website to see participating restaurants and prices at www.dineLA.com/RestaurantWeek.

Here are some pics from the event:

Chefs were interviews as they entered the event

Chefs were interviewed as they entered the event

Chef Jean Francois Meteigner from La Cachette

Chef Jean Francois Meteigner from La Cachette

Chef Joachin Splichel from Patina and Pinot Bistro

Chef Joachin Splichel from Patina and Pinot Bistro

Joseph Gotti and Arterro Herrara from Da Vinci

Joseph Gotti and Arterro Herrara from Da Vinci

Neil Fraser and Amy Knoll Fraser from Grace

Neil Fraser and Amy Knoll Fraser from Grace

We sat next to some nice folks from Bubba Gump at Universal Studios, who introduced us to our chef.

Bubba Gump Chef

Bubba Gump Chef

We also ran into this guy ….

It's the mayor

It's the mayor

Here are some pics of the food that was served …

drink2

drink with huge ice cube

artichoke salad

artichoke salad

chicken

chicken

lamb

lamb

pork belly

pork belly

scallop

scallop

Specials on both lunch and dinner will be offered during both weeks, so have a great meal at one of LA’s many great restaurants and support your local chefs!

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