Tag: Wake Up With the Wagners

Spring into Spring with Al Fresco Dining on Wake Up With the Wagners

Many thanks to Executive Chef Mike Minor and sous chef Jose Torres from Border Grill for ruining their nights sleep so that we could feature their fabulous food on the air at 6 am.

Here’s the list of our favorite outdoor dining spots:

SPRING INTO SPRING WITH AL FRESCO DINING!

Border Grill – Mandalay Bay Hotel and Casino

Mon Ami Gabi – Paris Hotel and Casino

Verandah – Four Seasons Hotel

Poppy Den – inside Tivoli Village

Marche Bacchus – 2620 Regatta Drive, Las Vegas

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* There are only two things a man should be doing at 6am: 1) sleeping; or, 2) coming home and getting ready to go to sleep.

Burgerliciousness on Wake Up With the Wagners

Maybe later this year there will finally be a Vegas Burger Battle where the best of the best burgers will square off in a true taste test (if their p.r. flacks will let them). In the meantime, Las Vegas will simply have to settle for ELV being the last word in burgers, because: yes, we’ve eaten them all, multiple times, and even more to the point, our burger mavenhood is challenged only by Josh “Mr. Cutlets” Ozersky for  impeccable and imperiousness opinions on this subject.

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Charcuterie & Salumi on Wake Up With the Wagners

ELV returns to Channel 3 with a bang and a hamload of coppa, sopressata, lomo, tête de cochon and saucisson (just to name a few) this morning on Wake Up With the Wagners.

Major props to Geno Bernardo of NOVE and Brian Howard from Comme Ça, for providing the platters of tasty meats, pickles, and mostarda (all made in house – natch), and for helping to elevate Las Vegas’ eating IQ (one sausage at a time) with their fervent devotion to freshness and locavorism.

As usual, you’ll have to scroll down to the 28:33 mark of the video to see us expound on the virtues of their virtuous pursuits — at least from everyone’s but the pig’s perspective.

Other salumi seers mentioned on the broadcast:

– Spago (for Eric Klein‘s Alsatian take on sausages)

– Valentino (try Luciano Pellegrini‘s duck pastrami)

– Carnevino (Mario Batali and his dad practically started the craze over ten years ago – his troops at Carnevino do him proud.)

Once you’ve tasted any of their house-made sausages, you’ll be cured of craving industrial-cured meats forever.

Buon gusto!