Chef Loren Lawe
Pastry Chef John Quinn
I spoke with Langham Huntington Hotel and Spa Chef Loren Lawe and Pastry Chef John Quinn about the new menu they created for the Terrace restaurant at the Langham. The menu features California-bistro style upscale comfort food.
Interview with Chef Loren Lawe and Pastry Chef John Quinn [ 8:17 ] Play Now | Play in Popup | DownloadWhen the days grow shorter and colder I begin to want to cook more comfort foods. I usually eat out two or three times a week and often do not have the time to make a satisfying winter dinner. On Sundays when I have a few afternoon hours free I head to the kitchen to make some standard classics. Here is a recipe I made last night for a simple and delicious roast chicken, with pics.
Here is what you will need:
1 medium roasting pan
1 4 – 5 pound roasting chicken (I usually get an organic one at Whole Foods)
1 full head garlic
1 lemon
1 bunch thyme
2 carrots
1 parsnip
bag of small red, yellow and purple potatoes
bunch of orange beets
1 onion
3 tablespoons butter
2 tablespoons olive oil
salt and pepper
Vegetables for bottom of pan
Preheat oven to 425 degrees. Cut up onions, potatoes, beets, carrots and parsnips (peel these last three) and put them into the bottom of the roasting pan. Chop up a few sprigs of the time, add olive oil and salt and pepper and mix together.
Veggies in pan
Unwrap chicken and take out giblet bag (don’t forget to do this!). Wash chicken well inside and out and rub with 1/2 cut lemon. Salt and pepper entire chicken, don’t forget the inside.
chicken
Stuff chicken with thyme (wrap thyme with butcher string into bundle), 1/2 lemon, and cut garlic (cut whole garlic head in half and stuff it into the inside of the chicken (it’s okay to keep the peel on)).
lemon, thyme and garlic to stuff inside chicken
After stuffing with thyme, lemon and garlic, tie chicken legs together with butcher string. Place chicken on vegetables in the roasting pan. Heat three tablespoons butter in the microwave and when done pour over chicken.
chicken before putting into the oven
Put chicken into oven and roast for 1 1/2 hours, making sure to baste every 1/2 hour. After taking chicken out of oven let it rest for 15 minutes so the juices redistribute. Carve and enjoy!
time to eat
I served a simple chopped salad with the roasted chicken and vegetables, using the ingredients below (basically what I had in my fridge last night):
salad ingredients
finished chopped salad
The Abbey Road Bar
Bringing the lyrics and spirit of the Fab Four to life, the Revolution Lounge offers guests a groovy boutique bar and nightclub. The lounge opened six months after the launch of LOVE, Cirque du Soleil’s fifth show on the Strip.
Sixty international artists and acrobats in LOVE bring life to the Beatle’s timeless music. The production takes guests through the psychedelic ‘60s and the history of the group, told through 26 of the Beatles’ songs with snippets from behind-the-scenes recordings from early album sessions at Abbey Road Studios.
Before his death, George Harrison met Cirque founder Guy Laliberte about producing a show centered around the soul of the Beatles. After his death in 2004, Ringo Starr, Paul McCartney, Yoko Ono and Olivia Harrison assisted in bringing Harrison’s vision to life on the Mirage stage.
Revolution Lounge (interior)
Revolution Lounge offers an extended Beatles experience before and after the LOVE show. Seven interactive VIP tables transmit guests’ drawings around the venue. DJ’s spin Beatles music as well as house, new wave, rock and pop as patrons on cushy loveseats and pink beanbags drink espresso martinis and Strawberry Fields cocktails.
A subtle Beatles motif permeates the venue, from the Yellow Submarine inspired portholes behind the bar to the 30,000 crystals adorning the ceiling. Before stopping in the Lounge, guests can grab a few drinks out front at the Abbey Road Bar or people watch through the 10-foot tall letters REVOLUTION (the L and E are reversed to show the word LOVE backwards) that comprise the bar and lounge’s front wall. The entrance features a wall of Beatles’ lyrics and quotes.
Revolution Lounge (exterior)
The new Tapis Rouge package lets Beatles fans further immerse themselves in LOVE. French for red carpet, Tapis Rouge includes VIP show tickets, a customized gift bag and an exclusive reception at Revolution Lounge with hors d’oeuvres and an open bar. The reception also includes access to trained staff who can share little known facts about the Beatles and the creation of LOVE as well as behind the scenes footage of the LOVE theater and more.
After lounging at Revolution, guests can cross the casino for a late night dinner at Stack. Curved wooden walls, shaped and stacked to resemble the Grand Canyon, surround diners at this contemporary steak and seafood eatery. The menu offers classic items with a creative twist, such as cheese filled adult tater tots, pigs in a blanket and shake and bake chicken wings as well as tiered shellfish stacks of lobster, prawns and crab, lamb shank and the cowboy steak. Here are a few pics from my latest visit to Stack (with my mom).
Crabcakes at Stack
Halibut at Stack
Creme brulee at Stack
Mom and me at Stack
Revolution Lounge
Mirage
3400 Las Vegas Boulevard South
702/692-8383
Open Monday to Saturday, 10 pm to 4 am
Cirque du Soleil’s LOVE
Tickets $93.50 to $150
Monday, Thursday, Friday, Saturday and Sunday
7 pm and 10 pm
702/792-7777
Tapis Rouge Tickets
$295
Some call him the “Granddaddy of Poker,” others the “Godfather,” and “Ten-Deuce” represents the hand that won him back-to-back World Series of Poker championships. Doyle “Texas Dolly” Brunson revolutionized the game of poker and set the standard for excellence by which other players would be measured.
Born Aug. 10, 1933, Brunson grew up in Longworth, Texas. Young Brunson had natural athletic and academic gifts. The Minneapolis Lakers drafted Brunson, but after severely breaking his leg, his athletic career ended.
During the 1950s, he played small-limit poker, but graduated quickly to the higher-stakes games and traveled throughout Texas playing in the biggest games with the likes of Sailor Roberts, Amarillo “Slim” Preston, and Johnny Moss.
Brunson’s first book, titled How I Made Over $1,000,000 Playing Poker, became Super/System. It transformed the game and gave ordinary players an insight into the way professionals played and won. His second book, According to Doyle, was published in 1976, but was later retitled Poker Wisdom of a Champion.
Brunson has made tons of tournament final tables, holds a World Poker Tour title, and is tied with Johnny Chan for the second-most WSOP bracelets, with 10.