What’s Popping
I like to believe that the best dessert I ever created in my entire pastry cheffing career was the popcorn pudding served at Dirt Candy (three years later it’s still on the menu!) Popcorn is hard to dislike, and it’s an unexpected (but approachable) flavor for desserts. So when I heard that a crew in Henderson was playing with popcorn and liquid nitrogen, I had to check it out. That’s when I noticed that popcorn shops exist in every part of town. Maybe the dry air makes it a good environment for this stuff? In any case, this week’s Seven showcases three of my favorites.
Dining on the Edge
The Southwest section of Las Vegas is mostly deserted, but an oasis exists on Forth Apache near Patrick. I picked a mix of noteworthy restaurants in the neighborhood for this week’s Seven. Get the chile cheeseburger at DW for lunch.
Premium Blend
Michel Richard tested immersion blenders with me at Bradley Ogden’s restaurant inside Caesar’s Palace. Read the results in Men’s Journal and then check out the recipes he contributed to the magazine.
High/Low: Chicken and Waffles
It’s sweet and salty, crunchy and chewy, meaty and carb-y. In other words, it’s the perfect dish. I pick Las Vegas’ best chicken and waffles for the latest issue of Vegas Rated.
High/Low: The Gyro
I pen a regular section in the new Vegas Rated magazine called High/Low, in which I rate the town’s best high and low end version of a single dish. This month I stuffed myself silly on lamb sandwiches. Honorable mention goes to Wolfgang Puck’s lunchtime lamb sandwich at MGM Grand.
