Click here to hear the first of our three-part series on KNPR on the sushi phenomenon in Las Vegas. We recently counted 10 sushi bars on a two mile stretch of West Sahara, and there seems to be no end to the proliferation of cheap, raw seafood being thrown on gummy rice. What has caused this race to the bottom of the ocean is for minds greater than ours…but an examination of two new, big, fancy, expensive and hyper-designed sushi restaurants in two of our biggest hotels might give a clue. We’ll be reviewing those venues next week (and the following week) on Nevada Public Radio and on this site.
Eating Rome (Italy, not Georgia)
It’s been a couple of years since ELV, The Official Number Two Son of ELV and
The Food Gal ate their way through Rome (Italy, not Georgia). But a friend called for restaurant recommendations there, giving us the excuse to post a list of our favorites from our last two visits. Buon gusto!
Checchino dal 1887 –Food from the “fifth quarter” of the animal; i.e. offal that’s awfully good. The pasta with baby lamb pajetes (small intestines) is a vegan’s nightmare and good beyond belief. Via Monte Testaccio, 30.
Marcella Hazan Remembers
One of the highlights of my culinary life has been assisting Marcella Hazan at a cooking demonstration she did at Greystone — The Culinary Institute of America campus in St. Helena, California. It was 1997, and I was there for a food writing seminar. The auditorium was packed with chefs, writers from all the major magazines and newspapers, and the entire staff of the CIA, as she and one of the CIA’s instructors each prepared the same recipe from her newest cookbook at the time: Marcella Cucina.