ELV note: In case you missed it, here is chef/owner Bradley Manchester of Glutton, on Wake Up With the CW last Friday morning, explaining what goes into his superlative burger. For future reference (and for all of you early rising foodies out there), KSNV TV (NBC) Channel 3 in Las Vegas has expanded its chef/restaurants/food morning segments on Fridays.
Author: John Curtas
Kerry’s Crowning Achievement
ELV note: As proud as we are of this recently published article in VEGAS magazine, our happiness is muted by the fact that Kerry Simon was recently admitted to a local hospital because of pneumonia. To anyone suffering from multiple system atrophy, as Simon is, such an illness is a very serious condition, and does not portend any kind of healthy recovery. Our thoughts and prayers go out to Simon and his family.
(Rainbow cauliflower, from Carson Kitchen’s farm fresh menu.)
If someone had told me a year ago that Kerry Simon’s Carson Kitchen would be both a raging success and the spark of a restaurant renaissance, I would have looked at them with the same bemusement I usually reserve for conspiracy theorists and Chicago Cubs fans. A year ago (or three, 10, or 20 years ago), Downtown Las Vegas was a restaurant wasteland. The idea that young couples, suburbanites, professionals, and entire families would come here to eat seemed as far-fetched as having a mob lawyer for a mayor.
Addicted, But Not to CHILE ADDICTION
The above picture is of New Mexican chilies. It was taken two years ago during the southern New Mexico chile harvest. The chilies pictured are call New Mexican or Anaheim chilies, depending on with whom you are speaking. They can range from somewhat mild to medium hot to Scotch Bonnet hot, depending upon the batch and where they are grown.
Having said that, a grandma-friendly, totally sweet, heat-free New Mexican chile in New Mexico is rarer than a heterosexual male at a Lady Gaga concert.