First was Craft Steak at the MGM Grand. As expected great food. Heirloom Tomatoes that were perfectly ripe and seasoned with White Balsamic Vinegar and Basil was a great way to start the meal. Chef Lawrence Mc Fadden, CMC is actually the SR VP for Food and Beverage and he catered us like we were Kings. We then enjoyed the Pinkerton Avocado salad with pickled cucumbers and Lime. Delicious. The Warm Parker House rolls served in a small rectangle Staub dish reminded me of my experience when Lawrence and I first discovered these dishes while in Lyon France and the Bocus d’ Or and Coupe de Monde. The rolls were beautifully brushed with clarified butter and each garnished with fleur de sel. We also enjoyed a Frisee Salad with 63 Degrees Poached Egg, Bacon and Blue Cheese. Really good.

The Kobe Beef Skirt Steak and Bone in New York Strip were perfectly cooked and super tender. They were glazed with caramelized shallots and a simple demi glace. The roasted Corn was a great compliment to the beef. We also had Portugese Hot Peppers mixed with ripe Shishito Peppers. Great sweetness and spice. We also enjoyed the Roasted Salmon dish. Crispy Skin was the highlight for me on this preparation. We had a really nice meal and it was a great way to start off more meals to come in Vegas. Looking forward to checking out Chef Tom’s places in other city locations.

Next experience was for Lunch at ChinaPoblano. Jose Andre’s new place in the Cosmopolitan Hotel. Amazing experience. The cross between Chinese Noodles and Dim Sum mixed with authentic freshly made Tacos was impressive. My business partner and I ordered almost everything on the menu. Highlights for me were the Tacos. The Duck Tongue Tacos with Lychee Fruit was amazing. All of the shells were freshly made to order perfectly. The hispanic ladies in the open kitchen were passionate, clean, organized and focused as they made every dish. First Class.

The Chinese noodles were really good as well. I appreciated the authenticity of every dish with the artful modern twist. The Scallop Dumplings were delicious. Light soy with a drizzle of olive oil was a very clean and simple preparation that packed allot of flavor. We also enjoyed the Queso with Chorizo and Corn Tortillas! Man this was amazing. Super flavorful and beautiful presented in a traditional clay pot. The beers that we enjoyed were great as well. The name escapes me now, but the Ginger flavored beer was insane. Very clean and well balanced. I started with a Tsingtao and ended with the ginger beer and it was great.

Last meal was at Rao’s in Caesars Palace. This historic landmarked orginally established in the NYC was a much larger version of the original. Music in the background was Motown hits mixed with Sinatra, Rat Pack and the Three Tenors. Awesome ambience. The service was on point. Very professional wait staff. The food was very classic italian. I was most impressed with the quality of olive oil on the tables for the cibatta bread. The Putenesca sauce paired with the Mozzarella was very flavorful. I order the Veal Marsala with mashed potatoes. Veal Top Round beautifully pounded out and laced with a button mushroom marsala sauce. Very tender and flavorful.

 I had an overall great experience in Vegas and I look forward to returning to continue my journey in concepts, food, flavor and technique.

Dukkah Spice…add to any dish that you want wake up in flavor. Amazing with tomato broth, sweet peas, rock shrimp and fennel…

Morrocan Spice…great for Lamb, Chicken and Goat…Beautiful with tomatoes and cous cous as well.

Jerk Spice…kick up the flavor on all meats and seafood and serve with some Bahamian Peas and Rice and your set.

Ragin Cajun Spice…blackened meats and seafood and add a hint to olive oil for a great marinade for meats, poultry, seafood and veggies!

The Beast’s Funk Spice…great for bbq on the grill basted with balsamic molasses mop!

Cinnamon Coffee Rub….great on lamb, salmon and beef

They are all $9 each.

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www.nippersbeachgrille.com

Stop by and check us out. We are still looking for a few positions in the kitchen and front of the house. Ask for Ian for F&B and Omar or Trey for Culinary/Stewarding positions!

http://search.barnesandnoble.com/A-Chefs-Journal/Chef-Kenny-Chef-Kenny-Gilbert/e/9781456868703/?itm=1&USRI=a+chefs+journal