For those too weary to fight through the lists of nominees posted below, and too exhausted from all the negative news to actually read anything, click here to hear ELV announce the JBF Vegas nominees in the honeyed, soothing, symphonic, resonant and euphonic tones for which he is known.
Or if you just can’t get enough of ELV’s writing, his radio script is available after the jump.
I am a lover of beef, but I believe it does great harm to my wit. – Shakespeare
Once called the Spanish Steps, a steakhouse has been located on this corner of the sprawling Caesars casino as long as ELV can remember. For some reason (mainly having to do with his abhorrence of mediocrity), he had always avoided eating here.
But then he started hearing (first from uber-pr guy Ken Langdon, then from others), that this in-house operation was actually dry-aging its beef on the premises. “Really?” he thought to himself. “Actually hanging sides of beef and steaks in a refrigerated locker for weeks to allow natural evaporation and enzymes to work their magic on the meat, turning it from flabby steer muscle, into funky fabulousness?”
When these questions were confirmed in the affirmative, and all doubts quelled, he was in faster than you can say postmortem myofibrils proteolysis.
Here’s a quick little quiz for all you uber-foodies out there:
Quiz Question #1: What do Hubert Keller, Eric Bost, Paul Del Favero, David Werly, Kerry Simon, Francois Payard, Paul Bartolotta, Kamel Guechida, Rick Moonen, Anthony Amoroso, Marc Poidevin, Adam Sobel, Mike Minor, Theo Schoenegger, Martin Heierling, Alex Stratta, Carla Pellegrino, Vincent Pilon, and Michael Mina have in common?
Continue reading “Vegas Uncork’d 2009 Kickoff – Chefs In The Sky”