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Just thought you’d like to know.

May the G-Men speedo to victory!

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…would like to wish every one of his loyal readers a happy and super Super Sunday!

Go Giants!

Looking for some great last minute takeout for this Sunday — to munch on during that football game you might have heard something about?

Then you can’t beat one of Chris Herrin’s magnificent muffalettas (and macarons) from Bread & Butter…

…or some good ‘cue from Memphis Championship Barbecue…

…or a New York-sized pie from Anthony & Mario’s Broadway Pizzeria (within a stone’s throw of ELV’s humble abode)…

…or a sack of cheeseburgers and a Chili Mac from Steak ‘n Shake (In Sight It Must Be Right).

As usual, you’ll have to scroll down to the 36:18 mark to watch ELV stuffing his pie hole, and listen to him expound on our town’s best sandwich in the cheesy, meaty, spicy, overstuffed tones for which he is known!

…from our staff:

ELV will be traveling today, and unpacking tomorrow and will resume his regular postings on Wednesday.

Gam Bei and Gung Hey Fah Choy!

CHINA MAMA

PING PANG PONG

TAIWAN DELI

J & J SZECHUAN

EAST OCEAN DIM SUM AND SEAFOOD

Sons of Norway Hosts Popular Lutefisk Dinner

Time is running out to buy tickets for the popular 14^th Annual Lutefisk Dinner being hosted by the Vegas Viking Lodge of the Sons of Norway.

The dinner will be held Saturday, January 28 at 3 p.m. and 6 p.m. at the Boulder City Elks Lodge. But tickets must be purchased by January 20 – none will be sold at the door. The cost is $18 for adults and $5 for children 10 years old and younger.

On the menu this year: Lutefisk with melted butter or white sauce, roasted pork, boiled potatoes, peas and carrots, lefse, coffee and iced tea, Norwegian and other cookies and aquavit, called the “water of life.”

“This is a popular and fun social event each year for local Scandinavians,” said Erik Pappa, president of the Vegas Viking lodge. “Lutefisk, codfish soaked in and then drained of lye, has a reputation all its own. Some of us have grown to love it. Our lutefisk chef is especially good at making it.”

Anyone wishing to purchase tickets should send a check, made out to the Sons of Norway, to Gwen Knighton, 2156 Marstons Mills Ct., Henderson, NV 89044. Please include a self-addressed, stamped envelope and a note indicating the names of those attending, whether they are going at 3 or 6 p.m., and a telephone number. For information, call (702) 869-5775. Tickets must be purchased in advance and are not available at the door.

Proceeds will benefit the Sons of Norway Vegas Viking Lodge, a non-profit organization formed in May 1992 to promote Norwegian heritage through a variety of special events featuring traditional and contemporary programs. The lodge also operates an annual scholarship program.

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Contact: Lodge President Erik Pappa at (702) 395-7917, (702) 455-3548 or pappa@infionline.net.

The view from Serendipity 3

If you’ve never been on the Strip on New Year’s Eve, you’re missing one of the great events in America. Of course ELV, having no interest in mingling directly with the hoi polloi, does not practice what he preaches, preferring instead his preferred perch provided by the good folks at Serendipity 3 – where a bird’s eye view of things was achieved without actually experiencing any physical contact with the unwashed masses.

After the big countdown, and an even bigger meal at Old Homestead, we repaired to Restaurant Guy Savoy for some hearty shots of sugary Chartreuse, and then to the yearly after-party at Circo, where we focused on women’s cleavage for the rest of the evening (tasty snap #9).

Just thought you’d like to know.

Happy New Year!

Language - Spelling - Phonetic Pronunciation

Afrikaans Gesondheid Ge-sund-hate

Albanian Gëzuar Geh-zoo-ah

Arabic (Egypt) فى صحتك: (literally good luck) Fe sahetek

Armenian (Western) Կէնաձդ Genatzt Azerbaijani Nuş olsun Nush ohlsun

Bosnian Živjeli Zhee-vi-lee

Bulgarian Наздраве Naz-dra-vey

Burmese Aung myin par say Au-ng my-in par say

Catalan Salut Sah-lut

Chamorro (Guam) Biba Bih-bah

Chinese (Mandarin) 干杯
gān bēi Gan bay

Croatian Živjeli /
Nazdravlje Zhee-ve-lee /
Naz-dra-vlee

Czech Na zdravi Naz-drah vi

Danish Skål Skoal

Dutch Proost Prohst

Estonian Terviseks Ter-vih-sex

Filipino/Tagalog Mabuhay Mah-boo-hay

Finnish Kippis Kip-piss

French Santé /
A la votre Sahn-tay /
Ah la vo-tre

Galician Salud Saw-lood

German Prost /
Zum wohl Prohst /
Tsum vohl

Greek ΥΓΕΙΑ Yamas

Hawaiian Å’kålè ma’luna Okole maluna

Hebrew לחיים L’chaim

Hungarian Egészségedre (to your health) /
Fenékig (until the bottom of the glass) Egg-esh ay-ged-reh /
Fehn-eh-keg Icelandic Skál Sk-owl Irish

Gaelic Sláinte Slawn-cha

Italian Salute /
Cin cin Saw-lutay /
Chin chin

Japanese 乾杯
Kanpai (Dry the glass) Kan-pie

Korean 건배 Gun bae

Latvian Priekā /
Prosit Pree-eh-ka /
Proh-sit

Lithuanian į sveikatą Ee sweh-kata

Macedonian На здравје Na zdravye

Mongolian Эрүүл мэндийн төлөө /
Tulgatsgaaya ErUHl mehdii

Norwegian Skål Skawl

Polish Na zdrowie Naz-droh-vee-ay

Portuguese Saúde Saw-OO-de

Romanian Noroc /
Sanatate No-rock /
Sahn-atate

Russian Будем здоровы/
На здоровье Budem zdorovi/
Na zdorovie

Serbian živeli Zhee-ve-lee Slovak Na zdravie Naz-drah-vee-ay

Slovenian Na zdravje (literally on health) Naz-drah-vee

Spanish Salud Sah-lud

Swedish Skål Skawl

Thai Chok dee Chok dee

Turkish Şerefe Sher-i-feh Ukranian будьмо Boodmo

Vietnamese Dô /
Vô /
Một hai ba, yo (one, two, three, yo) Jou /
/ Dzo
Moat hi bah, yo

Welsh Iechyd da Yeh-chid dah

Yiddish Sei gesund Say geh-sund

The announcement will be made at the Venetian/Palazzo on Monday, March 19th, and will be followed later that evening by a “Friends of James Beard Foundation” benefit dinner, to be hosted by the hotel, to raise money for the Foundation’s scholarship program.

Those of you with long memories might remember the last JBF fundraising dinner/auction of three years ago, right as the depression was hitting our humble burg with the force of a category 5 hurricane.

ELV remembers because he was the auctioneer — trying to make the best of a bad situation — when precious few folks felt like dipping into their wallets (for good reason). Here’s hoping the economic tide has turned enough to make this a big win/win for our culinary scene, and its continuing evolution as a main player on the national gastronomic stage.