Category: Las Vegas Weekly

JALEO Tasty Snaps

Sometimes, some tasty snaps are worth a thousand words. – ELV

In honor of ELV’s review of Jaleo in this week’s Las Vegas Weekly, we thought a posting of the dishes he’s enjoyed during his last two dinners here would be a nice way to stimulate your appetite — both for Jaleo’s food and the article being published tomorrow.

Dinner #1

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Dinner #2

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To read about these dishes, in all their Asturian, Catalan and Valencian glory, go to www.lasvegasweekly.com tomorrow after 5 pm, or pick up this week’s Weekly at any number of locations all over town, starting Thursday morning.

JALEO

In The Cosmopolitan Hotel and Casino

3708 Las Vegas Blvd. South

Las Vegas, NV 89109

702.698.7950

http://www.jaleo.com/index.php/contact/las_vegas

Working Girls

ELV note: The article below appears in today’s edition of the Las Vegas Weekly. These tasty snaps were taken (mostly) at Le Cirque during my interview/dinner with Megan Romano (Aureole/Charlie Palmer Steak), Vita Shanley (Scarpetta/D.O.C.G.) and Dyan Ng (Restaurant Guy Savoy). That interview provided the basis for the piece, and since space constraints didn’t allow us to go into the meal itself…or how impressed the gals were with Philippe Angibeau’s spun sugar creations (and apple tarte and coconut sorbet and melting chocolate ball, and…and…), we thought we’d post them now for your salivation and delectation.

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By: John Curtas

Wed, Feb 9, 2011 (5:12 p.m.)

Las Vegas may have the greatest concentration of top pastry talent anywhere in America. Continue reading “Working Girls”

The Guy Who Cooks The Food

The protege in Robuchon’s kitchen

The Chef of the Century’s name is above the door, but this is the guy who’s really cooking dinner

“French chefs are so well trained, they don’t know how not to make it right.” – Laurent Tourondel

I first met Steve Benjamin in January 2005, shortly after Joël Robuchon had opened his two stunning restaurants at the MGM Grand. Benjamin was pointed out to me as the fellow who would be taking over executive chef duties at L’Atelier de Joël Robuchon, once Robuchon and his Parisian team were satisfied that this second installment of J.R.’s restaurant empire was performing up to Chef of the Century standards. Continue reading “The Guy Who Cooks The Food”