This Little Piggy…

This little piggy went to market, got slaughtered, then was turned into a delicious roast porchetta by Valentino chef Luciano Pellegrini at the Epicurean Affair at the Palazzo (for ELV’s and other’s delectation), and thus deserves a place of honor on this website:

[imagebrowser id=806]

Btw: As an aside, it should be noted that the spread and variety of vittles put out by Pellegrini at all of these Epicurean (and other) charity events far surpasses the provisions provided by other participants. As to what ELV is doing standing with Vintner Grill GM Peter Varela and three topless ladies in tasty snap #2, all we can say is it wasn’t our idea and we tried not to look…but not very hard.

You Don’t Know The Truffles We’ve Seen

If anyone in town cooks Italian food better than Luciano Pellegrini, we’ve yet to meet them. It’s true that some places – Batali’s joints, Circo, Fiamma, Sinatra on a good night, can give his restaurant – Valentino – a run for your money, but year in and year out, since 1999, no Italian restaurant in Las Vegas has performed at such a high level for so long.

Continue reading “You Don’t Know The Truffles We’ve Seen”

Langoustine Bisque at VALENTINO

This langoustine bisque at Valentino….…is so sweet, briny, packed with flavor and rich-but-not-heavy, that it practically defines what superb Italian cooking is all about.*

It is often featured as a special in the main restaurant and at The Grill at Valentino out front, and when available, is worth a special trip.

It costs $15.

Just thought you’d like to know.


In the Venetian Hotel and Casino

3355 Las Vegas Blvd. South

Las Vegas, NV 89109



* To achieve the intense, langoustine flavor, Chef Luciano Pellegrini. first roasts the heads, tails and shells, then mixes them with a soffritto of carrots, onions and celery, adds water, some tomato, thyme, seasonings, reduces, strains, thickens with a roux, adds a touch of cream, and finally garnishes with the langoustine tails. Simple, yet ethereal.