Tag Archives: restaurant

Restaurant, Restaurant Review, Wine Country Bay Area

Underwood Bar and Bistro, Graton, Sonoma County Wine Country

June 29, 2015 DepLifestyleMag

A hidden gem in West of Sonoma, Underwood Bar & Bistro is located in the picturesque Sonoma wine country, sleepy town of Graton. About an hour drive from San Francisco, Graton is the geographical hub of Sonoma’s West County, nestled in the middle of Occidental, Santa Rosa, and Sebastopol. Underwood provides classic dishes and local wines in a laid-back bistro setting. It’s a happening spot for the locals and tourists alike on the weekend, and also offers a late-night menu.

Moroccan lamb sandwich, spicy grilled lamb sirloin, tomatoes, arugula, red onion, grilled flatbread, and French fries; that tzatziki, slightly aromatic garlicky spread made all the different. It’s a perfect sandwich to fill up before you continue your wines tasting adventure.

Underwood Bar and Bistro
9113 Graton Road
Graton, CA 95444

HOURS: Dinner, Tuesday – Thursday, Sunday, 5:30-10 p.m.
Friday – Saturday, 5:30-11 p.m.

Lunch, Friday – Sunday, 11:30 a.m. – 2:30 p.m.

RESERVATIONS: 1.707.473.0946

Website // Facebook

by Manda Bear – Twitter | Instagram

About the Author
Manda Bear

Manda Bear, a former restaurant owner, has had a strong passion for food and wine from a very young age and has traveled the world dining at over one hundred Michelin Star/James Beard award winning restaurants. Currently with Dep Lifestyle Magazine San Francisco Bay Area, Manda Bear works as publisher and contributor Drink Me Magazine, @DepLifestyleMag, @DiningOutVegas. Previously, she was a contributor for Viet Press USA, Studio 14 Magazine, and DiningOut Magazine. Additionally, Manda Bear is a certified level II Sommelier at www.VintageWineMerchants.com on Santana Row in Silicon Valley, a PR/brand ambassador for hospitality, food, and the wine industry, as well as a Social Media consultant for high-tech companies in Silicon Valley. To follow her food and wine adventures, you can follow her on Instagram and Twitter.

Chefs, Chicago, Culinary Events, Giving Back, Lifestyle, magazine, Napa Valley, Restaurant, San Francisco Bay Area, San Francisco Bay Area, Silicon Valley, Silicon Valley, Sonoma County, Southern California, Staying Healthy, Travel, Wineries

BITE Silicon Valley Grand Tasting Recap

June 16, 2015 DepLifestyleMag

This inauguration Bite Silicon Valley 2015 wasn’t only for foodies + techies get together, but also for a great cause, supporting two outstanding organizations in the Bay Area.

Second Harvest Food Bank of Santa Clara and San Mateo Counties (SHFB) is the trusted leader dedicated to ending local hunger in Silicon Valley. And the 49ers Foundation mission is to ‘Keep Kids Safe, on Track and in School.’

The two days Grand Tasting fill with food, wines, cocktails at the state of the art Levi’s Stadium, the home of the 49ers. There was more than 60 chefs, 30 wineries, liquor, beer, sake, and more; all come together to showcase a dynamic weekend of exceptional bites, cooking demos, and chef collaborations. Bite SV featured the industry’s leading technology experts and celebrity chefs such as including José Andrés, Michael Chiarello, Roy Choi, Dominique Crenn, Michael Mina, and Michael Voltaggio. And it’s in the heart of Silicon Valley at the newest and beautiful stadium, the host of Super Bowl 50, and the first professional football stadium to have achieved LEED Gold certification. Levi’s® Stadium is predicted to be the first Californian pro sports venue to achieve net zero energy performance. There’s no place better to host Bite SV than here.

The two days Grand Tasting with over 700 guests for the first year. The two afternoons that you can get up close and personal with celebrity chefs for the first hour or so, it’s best if you get the VIP ticket so that you can attend the wine seminars. You got to meet your favorites, TV celebrities, Master Top Chefs, you name it, they were there to greet and hand you food. There was no line on both days. There were plenty of food and drinks, floating all day, except a few stations the dishes were gone after 2.5 hours. There is no place else can do a grander epicurean event for foodies + tech together like Bite Silicon Valley.

The best part of the Grand Tasting was that no food gone to waste. The excellent company Feeding Forward made sure all food leftover was to deliver to feed the less fortunate. A social venture using technology to connect those with excess food to feed those in need through their mobile app. According to @FeedingForward, by saving just 5% of food from being wasted, we can feed 4 million people. Did you know that 365 million pounds of edible food are thrown away every day? Feed Forward goal is to eradicate hunger & food waste in America. Their platform enables businesses with excess edible food to fed communities in need, instantly. Please join the movement. Follow them @FeedingForward www.FeedingForward.com.

Thank you www.BiteSV.com and Octagon Culinary for an unforgettable weekend.

Some of the high-tech dishes that fans loved:

Chef José Andrés used Clean Cook Stoves solar to make that tasty tacos @CookStoves. Many attendees were wow by it, only in Silicon Valley.
Revolutionary Plant-Based Dairy @KiteHillCheese, healthy, nutritious, and sustainable. The truffle Dill & Chive cheese and cream cheese options make out of almond milk is perfect for lactose intolerance.
3DS Culinary, 3D Printing candies booth was a popular attraction for techies here.
Cracker bite by @Nomiku was a big heat with a lot of home cooks and chefs.

A few of our favorite vegetarian dishes:

Chef Richie Farina, Executive chef at Moto Restaurant in Chicago, Top Chef Texas contestant, with his stunningly beautiful edible garden.
100% plant base meat, burger, and taco @BeyondMeat was a popular choice for vegetarian and vegan alike.
Vegetarian bite by chef Charlie Parker at happening spot in Oakland @HavenOakland, Furikake Cracker, Smoke Goat Cheese, Sweet and Sour Eggplant, Mint.

Some of the tastiest dishes of all:

The Glazed Pork Belly bite by Michelin Starred Chef Peter Armellino @PlumedHorse, it was our favorite dish on Day 2 Grand Tasting.
Txampis “Bar Soriano” by Chef Jeffrey Weiss @JeninniKWB Seared Mushroom and garlic, it was our favorite dish on Day 3 Grand Tasting. It was so good that brought many foodies back to the line for second or third bite at Sunday’s Grand Tasting.
Since Foie Gras is legalized again in California, it was popular at BITE SV. Foie Gras Mousse bite elegantly displayed on a nice wood log by Michelin Starred Chef Dominique Crenn @AtelierCrenn, it was gone an hour before the Grand Tasting over.
Delicious & the most aromatic Minced Lamb Sandwich dish @DosaSF.
Simply Tasty Chilled Carrot Broth, Fermented Curry, Shallot, Peanut Granola, and Basils by Top Chef finalist Louis Maldonado @SpoonBar in downtown Healdsburg.

Fresh oyster prepared by Chef Yu Min Lin’s signature dressing and Chef Dan Huynh of @TheSEAbyASH of Alexander’s Steakhouse Group was a perfect dish for 95-degree hot afternoon.

Local Salmon Crudo, Pressed Caviar, Yuzu Kosho, Crème Fraiche was the most photogenic dish by chef Chris Curtis @Chefcurtiss of @BourbonSteakPub a @ChefMichaelMina restaurant.

Duck and Crab Fritter bites packed with flavor by Chef Dinari Brown @CenterPlate @LevisStadium
Smoked Sea Scallop with Drop Biscuit, Bacon Aioli and tomato jam by Chef Parke Ulrich @Waterbar
Have you ever tried Foie Gras Macaron? Michelin Starred Chef Dmitry Elperin @TheVillagePubCA undoubtedly delivered this savory bite.

For sweet tooth foodies, there’re plenty desserts and pastries:

For sweet tooth Chef Charles Phan @charlesphansf @TheSlantedDoor served Vietnamese Coconut Rice Pudding dish. We have seen chef Charles Phan countless time at many food festivals, recently at the Pebble Beach Food and Wine Festival, but he hadn’t prepared any desserts before. This dessert spoon bite was a real treat.
Perfect chocolate Jasmine, Hibiscus, Strawberry by Chef Matt Siciliano @MattSiciliano of the Michelin Starred @MichaelMinaSF
Delicious chocolate mousse dessert from chef Veronica Aroyo @BourbonSteakPub
Chocolates and plenty desserts by International Culinary Institute @ICCeduWebsite: BiteSV.com
Twitter: Twitter.com/bitesv

Chefs, Culinary Events, magazine, San Francisco Bay Area, Silicon Valley

BITE SILICON VALLEY, DAY 2 & Day 3 with Cooking Demonstrations & Seminars

June 15, 2015 DepLifestyleMag

Bite Silicon Valley, Day 2 & 3, Grand Tasting, Cooking
Demonstrations, Seminars, Plant Based Food, Clean Energy, and Wine Industry, at Levi’s® Stadium.

Bite Silicon Valley Saturday’s Grand Tasting featured the food of celebrity chefs locally and around the country as well as the tasty wins kept on flowing. Guests got to see 3D food printing, which
this would often be seen at CES in Las Vegas. Sous vide cooking by Nomiku @Nomiku with Co-Founder/CEO Lisa Fetterman, Solar cooking by chef José Andrés, ThinkFoodGroup, @chefjoseandres.

Moderator Jordan Mackay explained why wine is an agricultural product unlike any other. How can technology improve both viticulture and vinification, particularly in drought years in California?

We got to see Tim Geistlinger, Ph.D. Vice President of R&D; Beyond Meat talked about the 100% plan- based meat, with moderator Santosh Jayaram @SantoJay @Table8. Yellow pea is the protein based for Beyond Meat popular Beast Burger, which served at the grand tasting. @BeyondMeat on plant-based protein & a sustainable diet for the future. Tim Geistlinger also discussed on impacting the World with diet creating the future of protein with @BeyondMeat mission.

Later was chef José Andrés, ThinkFoodGroup, @chefjoseandres talked about believing in the power of food as an agent of change at Bite Silicon Valley. Investing in solution, finding the less fortunate jobs, feed them with food, affordable food for all, and Chef Andrés’s goal is to help people. Before you help others, you have to learn how to help them right! Investing in the people, in your community, making a difference in our community, seems to be the message of chef José Andrés this entire conference.

Chef José Andrés demonstrated with AlSol Solar Cookstove outdoor to serve the crowd the popular tacos. He talked about poverty in the U.S. and around the world, as well as how we can be smarter on spending our money, return on our investment. We need to make sure we do not put people in misery. With technology from Silicon Valley, we can change that. Stop talking about what you do, start doing it, solve the problems with clean energy.

In conclusion, “There’s no easy solution to this problem. But we raise awareness on this issue of clean energy.” Kerry Diamond, Editor in Chief of @YahooFood @kerrydiamond.
Cooking demonstrations with Francisco Migoya, Modernist Cuisine, Top Chef Michael Voltaggio, Ink Restaurant in LA.

Wine Seminar was another popular event, talked about Apps, Snaps, Maps: Technology Takes on the Wine Industry. With San Francisco-based moderator, Alder Yarrow of Vinography.com and Cibo, for a lively investigation of how technology impacts the way we drink, learn, buy and share wine. With guest speaker Kim Beto and others, guests got to drink some delicious wines line up while engaging with speakers

On day 3, Wine growing in an era of Digital & Drought with @mydailywine @ClarkRSmith @jorgrama @Gonzalez_Rave @PinotMaven

@Gonzalez_Rave said to stay honest with her fruit to create the best wine.

“99+% or 25,000 winemakers out there in the U.S. make less than 200 cases of wines, support them, because they don’t have the voice. They don’t’ have the resources to get their wines on the groceries store shelves.” @ClarkRSmith

Chef Michael Voltaggio @MVoltaggio shares his experiences in 13 countries: “Technology connects. Food unites people.”

It was a wrap at Bite Silicon Valley with Food Tech Sous Vide trail blazer Lisa Q. Fetterman from @Nomiku hosted by @kerrydiamond. We got try that tasty cracker at Nomiku station.

With over 60 chefs, 30 wineries, 20 speakers, and all for a great cause, Bite SV benefits Second Harvest Food Bank of Santa Clara & San Mateo Counties and the 49ers Foundation. Unlike other Food & Wine Festivals in Las Vegas, South Beach or Aspen, where celebrity sightings, fancy dinners, after-parties, and happy hours sponsored by many luxurious high end brands; Bite was a successful food + wine + tech + innovation festival, like no other, where ideas, issues, awareness, and solutions were raised and together we will make this world a better place. We’re so looking forward to BITE Silicon Valley 2016.

AUTHOR:
To follow her food and wine adventure, you can follow her on:

Instagram: @1mandabear
Twitter: @1mandabear and @DepLifestyleMag

Chefs, Culinary Events, Lifestyle, San Francisco Bay Area, Silicon Valley

Bite Silicon Valley, Day 1, How Can We Shape The Future of Food, Health, and Technology, at Levi’s® Stadium

June 10, 2015 DepLifestyleMag

Bite Silicon Valley, Day 1, How Can We Shape The Future of Food, Health, and Technology to help our Growing Population, End Food Waste, Create Affordable Food for All, and GMOs Debate Conference, at Levi’s® Stadium

The Bite Silicon Valley, the nation’s first-ever FESTIVAL exploring the intersection of food + tech, at Levi’s® Stadium June 5-7, 2015 has come to a close, marking the very first year of the best and the brightest in the worlds of culinary, chefs, innovators, pioneers, winemakers, and tech all got together in the heart of Silicon Valley. With over 60 chefs, 30 wineries, 20 speakers, and all for great cause, Bite SV benefits Second Harvest Food Bank of Santa Clara & San Mateo Counties and the 49ers Foundation. Unlike other Food & Wine Festivals in Las Vegas, South Beach or Aspen, where celebrity sightings, fancy dinners, after-parties, and happy hours sponsored by many luxurious high end brands; Bite has been a successful food + wine + tech + innovation festival, like no other, where ideas, issues, awareness, and solutions were raised and together we will make this world a better place. We’re humbled and truly honored to attend Bite SV and joined favorite chefs and Bite Silicon Valley to make a difference in our community.

Now that the show was over, here are a few highlights of DAY 1 conference, from Bite Silicon Valley 2015, Dep Lifestyle Magazine team got to attend this past weekend.

On day 1:

We got to listen to opening keynote speaker, one of Time Magazine’s “100” Most Influential People and awarded “Outstanding Chef” by the James Beard Foundation chef Jose Andres of ThinkFoodGroup. Along with Michiel Bakker, Director, Global Food Program, Google, Danielle Nierenberg, President, Food Tank, and moderator Dorothy Cann Hamilton, Founder & CEO, The International Culinary Center.

What Are You Doing to Enable The Planet to Feed 9 Billion People?

“Food is the most important energy. Food moves everyone. Food is not a problem. Food is a solution for us now and the future. How are we going to feed the 9 billion people? The rich & the poor are all interconnect. Food is lifting us up, not bringing us down. We need to use technology to solve food waste & to save the hungers. Food can change the world. And we are in the best place in the world to start that conversation NOW.” Chef Jose Andres was passionate about this as he always has been committed advocate of food and hunger issues.

“If you focus on something, change will happen. Don’t wait for perfect solution, act today! Done is better than perfect.” by Michiel Bakker. He shared Google vision: “To inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities.” How can we help people to be at their best today, tomorrow and over the long haul through food (experiences)? And Google goal: “Move people to a balanced-plant-centric diet. And how do we increase appeal of plant-based proteins?”

“Forward thinking, connecting people together and how to get people together moving forward with food.” By Dorothy Cann Hamilton

Inspiration note by Danielle Nierenberg: “Food Tank is committed to showcasing best practices to implement change.”

The Millennials how they are engaged with food, it’s our generation to solve this ongoing world’s problems. With technology moving forward, celebrity chefs, world leaders, scientists, and community, together we can solve this problem by minimizing, reversing, and conserving.

The Challenge of Food Waste – Moderator Kerry Diamond, Editor in Chief, Yahoo Food.

“Waste food = profit, I’m an entrepreneur, I guarantee you I want to make profit = no food waste.” Chef Jose Andres

“100% “nasty goods”, sell healthy food to kids, Robert Egger Founder LA Kitchen & DC Central Kitchen, said he is seriously thinking about branding it!

Follow @UglyFruitAndVeg @EndFoodWaste food is the single largest source of waste in the US. EndFoodWaste.org is the website and campaign created and managed by volunteer food waste activist Jordan Figueiredo. In the world, 33% of our food is wasted while 1 in 7 people are food insecure and 10% of our human-made emissions come from the food we waste. It is through the intersection of those issues, as the environmental and social challenges of our time that sparked the website motto “To End Food Waste, Hunger, and Climate Change. All at the Same Time.” Bringing these 3 issues together provides greater awareness and inspiration as they are very well connected in problem and in solutions such as food waste prevention and food recovery, among other things.

“LA restaurants food waste is coming to an end. Profit should not leaving your community, and think of social responsibility, we should End Food Waste now.” Robert Egger. He mentioned that LA serves local food and keeps the money in the local community, especially for the public sector. Uncensored Egger added: “Could “Fuck Waste” be the “Got Milk?” slogan for Food Waste?” Then he gives us one of his best advise “First to follow, last can lead”, food can reveal that power that we all have!” More food ends up in landfills than plastic or paper and that’s fact.

According to the USDA, in 2013, 14.7 million or approximately 20 percent of children in the U.S. lived in poverty, that’s 1 in 5 children, how can we end food waste? And share ii with the less fortunate? How can food waste be such a big problem?

Hampton Creek, Josh Tetrick, CEO/Founder, a technology company pioneering in food and selected by Bill Gates as one of the three shaping the future of food. It has a mission to bring healthier and affordable food to everyone, everywhere, using the world’s untapped plant kingdom. Hampton Creek is the fastest-growing food company on Earth.

“Everything I do right now is making a machine that makes an impact in this world.” Good people will do good. Just make it easy. What would it look like of we started over? We don’t have to be victims of the supply chain” Tetrick added.

The Story of Loco’l – Bringing Restaurants to Food Deserts.

Chef Roy Choi, who is celebrated for “food that isn’t fancy” and is known as one of the founders of the food truck movement. He shared with us Loco’l, his new fast casual concept aimed at food deserts, will be open later 2015 in Watts, a neighborhood in Los Angeles, as well as in the Tenderloin, San Francisco in the near future. Chef Roy Choi is making a difference in our community 1 food truck at a time. We got to serve our community first! Support your community by follow him on Twitter @RidingShotgunLA and @welocol for news and updates along the way.

“We’re bring the best motherfucker here to you, but they came from Watts, Tenderloin that culture, that life will change. I trust the intelligence of the public. We want to serve the public good food. They don’t need to know who we are (chefs). Culture, food, life, there is a whole landscape out there. It’s a journey, not to be adulty about food.” Uncensored chef Roy Choi, got the crowd cheering up for him.

“He brings his soul, his food, and his passion to the people. He’s amazing. He’s a hero.” Chef Jose Andres praised Chef Roy Choi in closing.

The Renewed Debate About GMOs

On the last discussion of the conference, Bite SV debated about the controversial of GMOs, Dr. Robert Fraley, EVP and CTO of Monsato and Chef, TV Host, Farmer, + Vintner Michael Chiarello discussed about the need to feed a growing population and overcome adverse growing condition, what roll GMOs play.

“Without profitability there is no sustainability. The sufficient food, since 1980, the bad news is that 256% people are over nourished, we can re-distribute the calories from the over nourished to the under nourished. Decrease emotional calories, it’s all about calories distribution in our population, take us back to 1900.” Chef Michael Chiarello.

Many of American are now malnourished. They are over nourished. Our eating habits have changed drastically in the last few decades. Even in California, according UCLA Center for Health Policy Research and California Center for Public Health Advocacy, 1 in 3 children are obesity, how did we get here? And 1 in 5 children in this country are hungry every day. How can we change this?

$15 an average meal cost for an American is about a week wage for 4 billion people in the world. This is fact from Dr. Robb Fraley. By 2050 we need to produce more food than ever before in history. We have to reduce and conserve to feed the population, and we need to be able to do it all facing the climate change, together we can.

“I wake up every day for the last 35 years, thinking what I leave for my kids. That’s what thrive me. Innovation in food is what we do.” Dr. Robb Fraley. Collaborating for change: discussed how Monsato broadly licenses technologies around the world to help farmers. GMOs panel talked about Hybridization and genetic modification are the same thing; the difference is the warp speed.

Audiences asked what would Dr. Robb Fraley do different if he could. He replied: “I would start with the trust by the consumers, that’s how I would start over.” IN the end, an interesting point Dr. Robb Fraley stated that not only Monsato against GMOs labeling because only 5 percent of food that needs it; but the public also voted down on this proposition 37.

In closing of the conference Day 1, the speakers and the audiences all agree that we need to reduce, conserve, and little by little than nothing at all.

Author: Manda Bear

To follow her food and wine adventure, you can follow her on:

Instagram: @1mandabear
Twitter: @1mandabear and @DepLifestyleMag

Chef, Las Vegas, Restaurant, Restaurant Review

Le Cirque Restaurant at Bellagio Hotel, Las Vegas, NV – Chef Wilfried Bergerhausen

May 25, 2015 DepLifestyleMag

Le Cirque is owned by Sirio Maccioni and family in New York City, a French with contemporary influences under new executive chef Wilfried ‘Wil’ Bergerhausen. The French native, he earned his certificate of cooking (B.E.P.) at the prestigious Paul Augier in Nice, France. He went on to earn a bachelor degree in culinary arts management. He trained with “Le Nôtre” and was chosen to assist M.O.F. Chef Eric Finon at the National Competition of Artistic Cooking in France which was a preliminary qualifier for ‘The Bocuse d’Or’. He also worked at “Le Sud”, restaurant “Villa Des Lys”, 2 Michelin Star restaurant “L’Oasis” in La Napoule, and 3 Michelin Starred Joël Robuchon, then became chef de cuisine of Michael Mina restaurant at Bellagio. Now Chef Bergerhausen is managing one of the most prestigious Michelin Starred restaurant on The Strip, Le Cirque, at the Bellagio Hotel.

I got to try at least a dozen dishes from him, everything was delicious, but this “Le Crabe et Caviar” with Maryland Blue Crab and Russian Osetra Caviar, 24K gold flake, and Salmon Roe topping it off in style, was the most memorable dish of all. The dish presented elegantly on a pile of
rocks, colorful flowers, and finish off with dry ice smoke. It was truly magical and theatrical just like how Las Vegas shows are. On that first bite, the saltiness of caviar, blends with the blue crab meat, and the salmon row, all popping up on your tongue in harmony, you can forget the world for a moment. This dish is as decadent and Michelin Star worth it dish as it gets.

I’m falling in love with Le Cirque all over again because of this dish this “Le Crabe et Caviar” dish, and this 28 years young, handsome, and talented chef Wil Bergehausen. It won’t be long before this restaurant becomes one of the hardest reservations to get in Las Vegas.

Le Cirque at Bellagio Hotel, Las Vegas
HOURS: Dinner, Tuesday – Sunday, 5:30 p.m. – 10 p.m.
RESERVATIONS: Required by calling (702) 693-8100
Website: www.bellagio.com/restaurants/le-cirque.aspx
Instagram: www.Instagram.com/LeCirqueLV
Facebook: https://www.facebook.com/LeCirqueLasVegas

Author: Manda Bear

To follow her food and wine adventure, you can follow her on:

Instagram: https://instagram.com/1mandabear
Twitter: https://twitter.com/1mandabear

Chef, Las Vegas, Restaurant, Restaurant Review

Guy Savoy Restaurant at Caesars Palace Hotel, Las Vegas, NV, Chef Mathieu Chartron

May 25, 2015 DepLifestyleMag

The 2 Michelin Starred Restaurant Guy Savoy, featuring delicate, acclaimed French masterpieces created by the famed chef. Designed to emulate the menu of his Paris restaurant. The rich, velvety traditional French cuisine can only be described as a “melt in your mouth” splurge. If you want to celebrate that special occasion in style, Restaurant Guy Savoy houses the only Krug Chef’s Table in the United States. If you’re looking for a quick drink or after-dinner libation, check out the Cognac Lounge with impressive list of Cognacs, the rare Perfection by Hardy, Hennessy Ellipse and Hine Talent all exclusively offered at Restaurant Guy Savoy.

The young and talented executive chef Mathieu Chartron’s passion for food began at an early age at his parent’s Michelin Starred restaurant in Saint Donat sur L’Herbasse, a small town in France. He began culinary school at the age of 16, and started at Michelin-starred restaurant Bouvarel in Saint Hilaire du rosier, France, then prestigious Restaurant Guy Savoy in Paris. Chef Mathieu Chartron then moved to Restaurant Guy Savoy at Caesars Palace. This year, he has been named a semifinalist for the 2015 James Beard Awards. Chef Chartron is recognized as a semifinalist for the Rising Star of the 2015 category, from nearly 35,000 submissions, an honorable achievement that only a few chefs have dreamt of.

On this visit, I got to try some of the classic dishes of Guy Savoy such as Artichoke and Black Truffle Soup, the decadent Caviar, Lobster Salad, and more but the one that won me over was the Langoustine variations: 1. Asparagus “bavaroise” stuffed with Langoustine Tartare, topped with Country Side Bread Crouton Asparagus Brunoise and Salmon Roe, Péquillo Pepper Purée. 2. Seared Langoustine à La Plancha, Tomato Concassé and Cilantro Emulsion. 3. Langoustine custard, topped with Dill Espellette Pepper and Crouton. If this dish doesn’t make you go WOW, I’m not sure what will. A must order dish this when you visit Guy Savoy.

Guy Savoy at Caesars Palace Hotel, Las Vegas
HOURS: Dinner, Wednesday – Sunday, 5:30 p.m. – 9:30 p.m.
RESERVATIONS: 1.702.731.7286
Website: https://www.caesars.com/caesars-palace/restaurants/guy-savoy
Twitter: https://twitter.com/mchartron
Instagram: https://instagram.com/mchartron26/

Author: Manda Bear
To follow her food and wine adventure, you can follow her on: Instagram: https://instagram.com/1mandabear
Twitter: https://twitter.com/1mandabear

Chef, Las Vegas, Restaurant, Restaurant Review

StripSteak at Mandalay Bay Hotel, Las Vegas, NV, Chef Gerald Chin

May 25, 2015 DepLifestyleMag

StripSteak, a Modern American Steakhouse by entrepreneur chef Michael Mina. The Executive Chef Gerald Chin, started at 16 in the kitchens of some of the top restaurants in New York, including Tavern on the Green, Judson Grill (Chef Bill Telepan) and the private membership-only Piping Rock Club (Certified Master Chef John Johnstone). Chef Gerald, The Culinary Institute of America in Hyde Park, New York graduated, was the opening team of Bradley Ogden, James Beard Best New Restaurant Award. Then he was the opening team for the 3 Michelin Starred Joël Robuchon at the Mansion. He was also PiPS opened and in full operation in NYC, Celebrity Chef Rick Moonen as Chef de Cuisine for his restaurant RM Seafood, and then Chef de Cuisine for The Cosmopolitan of Las Vegas. Now Executive Chef at StripSteak, where he serves modern American fare with a focus on all natural Certified Angus Beef and American Wagyu cuts of beef cooked over wood, Slow-Poached Prime Ribs that are cooked in their own juices for eight hours; American Kobe Beef Short Ribs with Horseradish-Celeriac Puree and Red Wine Jus, and more.

Only a few chefs that I can honestly say, I’ve tried their food for the last decade, Chef Gerald Chin is one of the less than a handful chefs that I have followed for this long at Bradley Ogden, RM Seafood, and Joël Robuchon, and now here at StripSteak, just like wine, Chef Gerald food is getting better and better each time.

On this visit, Chef Gerald Chin fed me with Wagyu steak, lamb, bone marrow, caviar, and the best of all, this Duck Prosciutto aka Duck Candy Canes, Cherries, Pickled Mustard Seeds, Cornichon Puree, Fresh Cherry Glazed. I don’t eat much eat candy, because I love savory too much. However, if this was in candy shop, this “Duck Candy Canes” will be the first candy I devour.

StripSteak at Mandalay Bay Hotel, Las Vegas
HOURS: Dinner, Monday – Sunday, 5:30 p.m. – 10 p.m.
RESERVATIONS: 1.702.632.7414
Website: http://www.mandalaybay.com/dining/stripsteak/
Twitter: www.Twitter.com/StripSteakLV
Facebook: https://www.facebook.com/pages/Strip-Steak/100719936663870

Author: Manda Bear
To follow her food and wine adventure, you can follow her on: Instagram: https://instagram.com/1mandabear

Twitter: https://twitter.com/1mandabear

Chef, Las Vegas, Restaurant Review

Bardot Brasserie at Aria Hotel, Las Vegas, NV, chef Joshua Smith

May 25, 2015 DepLifestyleMag

BARDOT Brasserie, Michael Mina’s new French concept at ARIA Resort & Casino, paying homage to the skillful culinary techniques, celebrated libations and sexy atmosphere for which The City of Light is renowned, Chef Michael Mina has created a stylish and unforgettable interpretation of a Parisian brasserie in the center of The Strip.

Chef Joshua Smith was a Divisional Executive Chef for Lettuce Entertain You where he worked beside Chef Matthew Kirkley at the 2 Michelin Starred L20 in Chicago. Prior to that Chef Smith was at Anisette Brasserie & Church and State in Los Angeles & Estiatorio Milos in Las Vegas.

At Bardot, a delectable menu, Chef Mina and Executive Chef Joshua Smith merged their travels to Paris with exceptional culinary techniques to develop an array of imaginative dishes. Perigord truffles, braised oxtail and a soft-poached egg; while wings offer an ode to the traditional Duck À L’Orange dish, Monkfish Bourride, Sautéed Skate Wing, Steak Frites is a perfect dish for French food aficionados and novices alike featuring an 8 oz. Filet, accompanied by or foie gras butter, oh la la.

On this visit, I got to try this Yellowfin Tuna Carpaccio Nicoise, Sundried Tomato, Vinaigrette, Black Olive Oil, Oeufs mimosa, the Yellowfin Tuna was thinly sliced and it was perfectly flat on the gigantic white plate. The dish was refreshing, tangy, and
balanced on the palate, I can eat this every day and not worry about hitting the gym! Seafood lover, come to Bardot Brasserie for a real treat!

Bardot Brasserie at Aria Hotel, Las Vegas
HOURS: Dinner, Monday – Sunday, 5:00 p.m. – 10:30 p.m.
Brunch Weekend, 10:00 am. – 2:30 p.m.

RESERVATIONS: 1 702.590.8638
Website: http://aria.com/dining/restaurants/bardot-brasserie
Twitter: www.Twitter.com/Bardot_LV
Instagram: www.Instagram.com/Bardot_LV
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Author: Manda Bear
To follow her food and wine adventure, you can follow her on:

Instagram:https://instagram.com/1mandabear
Twitter:https://twitter.com/1mandabear

Chef, Las Vegas, Restaurant, Restaurant Review

Picasso at Bellagio Hotel, Las Vegas, Michelin Starred Chef Julian Serrano

May 25, 2015 DepLifestyleMag

2 Michelin Starred Chef Julian Serrano’s menu is inspired by the regional cuisine of France and Spain where Pablo Picasso spent much of his life. Award-winning Chef Julian Serrano brings his memorable Mediterranean cooking to Picasso. Serrano earned the prestigious James Beard Foundation Award Best Chef twice and is regarded as one of the finest culinary talents in the nation.

At Picasso, the décor of this Mediterranean-style restaurant features a collection of Picasso originals, including paintings, rare tile work and a collection of hand-painted plates. This Picasso originals work alone, is worth a visit, simply amazing to dine there and got to admire these beautiful paintings, without even visiting a museum in New York City or Europe.

The restaurant’s rustic yet elegant charm is reflected in vaulted ceilings with exposed wood beams, terracotta tile and hanging pottery mingling with table settings of fine china and lavish floral arrangements. From the scenic lakeside patio, guests can view the spectacular fountain show that performs nightly. It’s one of the most romantic restaurants in Las Vegas. It’s a perfect place for any special occasion celebration.

On this visit, I got to tried some of my favorite dishes here such as Foie Gras au Torchon, Japanese Wagyu Filet Mignon Symphony of Vegetables, Colorado Lamb, Poached Oysters Garnished with Osetra Caviar, Pan Seared U-10 Day Boat ScallopPotato Mousseline and Jus de Veau, and more. The lamb and Oyster used to be my favorite dishes to indulge here, not this time, the Sautéed Ruby Red Shrimp, Roasted Zucchini, Crispy Artichoke, Tomato Confit and Piquillo Pepper Vinaigrette got me at the first bite. The shrimp was fresh, the broth was light, citrusy, sweet, yet tasty and full of flavor. I picked up the gigantic plate, and drank to the last drop. This is probably one of my favorite dishes of this spring in Las Vegas.

Picasso at Bellagio Hotel, Las Vegas
HOURS: Dinner, Wednesday – Monday 5:30 p.m. – 9:30 p.m.
RESERVATIONS: 1. 702.693.8865
Website: http://www.bellagio.com/restaurants/picasso.aspx
Twitter: https://twitter.com/chefjserrano

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Author: Manda Bear
To follow her food and wine adventure, you can follow her on:

Instagram: https://instagram.com/1mandabear
Twitter: https://twitter.com/1mandabear

Manda Bear has a passion for food and wine as a very young age. She’s currently with Dep Lifestyle Magazine San Francisco Bay Area, as a publisher and contributor @DepLifestyleMag @DiningOutVegas @FabMediaSF. She also contrinbuted for Drink Me Magazine www.DrinkMeMag.com, Viet Press USA, Studio 14 Magazine, DiningOut Magazine in the San Francisco Bay Area.

She’s a certified level II Sommelier at www.VintageWineMerchants.com on Santana Row in Silicon Valley. She’s also a PR/brand ambassador for hospitality, food, and wine industry, as well as a Social Media consultant for high tech companies in Silicon Valley. She has traveled to dine at hundreds of Michelin Star/James Beard Award winning restaurants around the world.

Chefs, Culinary Events, Las Vegas, Restaurant, Restaurant Review

Vegas Uncork’d by Bon Appétit April 2015 Recap

May 10, 2015 DepLifestyleMag

It was surely an incredible weekend of food, wine, drink, and social in Las Vegas April 23-26, serving up exciting culinary events at ARIA, Bellagio, Caesars Palace and MGM Grand. This year’s extravaganza features intimate dinners and interactive experiences hosted by acclaimed chefs, sommeliers and mixologists such as first-time participant Emeril Lagasse, along with talents like Gordon Ramsay, Michael Mina, Guy Savoy, Mary Sue Milliken and Susan Feniger, Jean-Georges Vongerichten, Julian Serrano, Shawn McClain and Ho Chee Boon, as well as Emeril Laggase, Francois Payard, Wolfgang Puck, and Alain Ducasse.

Las Vegas where more than 30 celebrity chefs and 100 wineries come together to showcase a dynamic weekend of exceptional lunches, dinners, cooking demos, chef collaborations, and experience the amazing Grand Tastings, featuring the industry’s leading experts and most coveted restaurants in the world. And it’s all surrounded by some of the most beautiful hotels in Las Vegas

The Grand Tasting at Caesars Palace is the grandest event of all, with over 2,500 guests. This is the evening that you can get up close and personal with celebrity chefs for the first hour or so, it’s best if you get the VIP $300 ticket, to avoid the crowd, you got to meet your favorites, TV celebrities, Master Top Chefs, you name it, they were there to greet and hand you food. There is no place else can do a grander epicurean extravaganza event for foodies than Las Vegas.

Thank you www.vegasuncorked.com and Bon Appétit Magazine for an unforgettable weekend, no surprise that Vegas Uncork’d was voted the top 10 Best Readers’ Choice: Best Food Festival Winners on USA Today 2015.

Until 2016, let’s eat, drink, be merry and celebrate life in Las Vegas style.

Thursday APRIL 23, 2015

The ninth annual Vegas Uncork’d by Bon Appétit, presented by Chase Sapphire Preferred®, began with a splash as some of the biggest names in the culinary world united in Las Vegas. Joined by more than 20 other iconic chefs, including Emeril Lagasse, Michael Mina and Guy Savoy, chef Julian Serrano did the honors of traditionally sabering a bottle of Mionetto Prosecco on the patio of his newest restaurant, LAGO at Bellagio, as the resort’s famed Fountains of Bellagio danced in the background.

A-list celebrity chefs including Jean-Georges Vongerichten, Julian Serrano, Michael Mina and Shawn McClain came together for an all-star feast at The Buffet at ARIA to
put their gourmet spin on self-service style dining. Diners sipped champagne while sampling dozens of award-winning specialties including Julian Serrano’s Spanish tortillas, Jean-Georges Vongerichten’s smoked kurabota pork rack with ancho chili glaze and escargot from Michael Mina.

Over at the new Boarder Grill inside Caesars Palace, Chefs Mary Sue Milliken and Susan Feniger spiced things up with a fabulous fiesta, fueled by tequila and tacos during their Master Series Dinner. Foodies embraced savory Mexican fare including oysters on the half shell, a variety of ceviche, grilled fish tacos and seafood cocktails while sipping free flowing and award-winning margaritas from the interactive drink station.

Acclaimed chef Jean-Georges Vongerichten created an exclusive
dinner at the lakeside patio of Prime Steakhouse, offering guests a spectacular view of the famed Fountains of Bellagio. Guests were treated to an elegant four-course dinner showcasing various cuts of beef which included A5 Japanese wagyu beef Carpaccio and prime dry aged rib-eye, served by Jean-Georges Vongerichten himself and perfectly paired with premier wines.

Friday APRIL 24, 2015

The culinary masters of Wolfgang Puck’s Las Vegas restaurants came together for a special lunch, hosted by Spago Executive Chef Eric Klein, to showcase the many flavors of Wolfgang Puck’s empire at Spago in Caesars Palace. Foodies enjoyed five courses prepared by top chefs Eric Klein, Dustin Lewandowski, Mike Tiva, Jorge Martinez and Matt Hurley, and guests were treated to a surprise appearance by Wolfgang Puck.

Dessert connoisseurs became pastry savvy during the sweetest Master Series at Vegas Uncork’d in Payard Pâtisserie & Bistro at Caesars Palace. Pastry Chef François Payard shared his techniques as attendees enjoyed the freshest, most delicious French pastries, including rice crispies with milk chocolate and crispy
chocolate filo, white chocolate and raspberry napoleons and floating islands with spiced chocolate sauce.

The luxurious Garden of the Gods Pool Oasis at Caesars Palace hosted the ultimate culinary event, The Grand Tasting. Guests experienced the best of the best with free-flowing wines and spirits while mingling with more than 75 award-winning chefs including Emeril Lagasse, Wolfgang Puck, Gordon Ramsay, Jean-George Vongerichten, Guy Savoy, François Payard, Michael Mina, Mary Sue Milliken, Susan Feniger and more.

Guests got up close and personal with Border Grill chef-owners Mary Sue Milliken and Susan Feniger during the fun-filled boozy brunch and cooking class at Caesars Palace. Foodies gathered during this exclusive demonstration to watch the innovative Mexican dishes such as huevos rancheros, homemade chorizo chilaquiles and Jalisco burro as well as intricate libations including sparkling pineapple mimosas, vere maria and blood orange jalapeno margaritas come to life before indulging on the five-course brunch.

Saturday APRIL 25, 2015

Over at Bellagio, award-winning chef Julian Serrano curated a special brunch to debut his new restaurant, Lago. The exclusive afternoon of creative Italian small plates and innovative cocktails included build-your-own Bloody Mary and champagne cocktails along with frittata della nonna, spiedino di salsiccia and biancomangiare.

Cocktail connoisseurs learned to pour like a pro with ARIA Mixologist Craig Schoettler at Alibi Cocktail Lounge. Attendees broke into teams to show off their best bartending skills and competed against fellow participants to see who could shake up the best original cocktail. The winning team’s cocktail will be featured in Alibi’s Cocktail Lounge menu.

Chef Guy Savoy and luxury Champagne house, Krug Champagne, brought a one-of-a-kind experience to diners at Restaurant Guy Savoy at Caesars Palace. Ticket holders sat at the only Krug Chef’s Table in the U.S., sipping on luxurious Krug champagne while Chef Guy Savoy prepared a tantalizing menu of artichoke and black truffle soup and colors of caviar, perfectly paired with Krug Vintage 2000, Krug Vintage 2003 and Krug Rose.

Culinary enthusiasts united poolside for a New Orleans Style Fish House experience at MGM Grand Producer’s Pool. Guests were treated to craft beer on tap with freshly shucked raw and grilled oysters, cooked to order whole grilled market fish and New Orleans style boiled seafood delicacies.
During the event, students Elsa Sabellano Jenstad and Krista Burdick of Le Cordon Bleu College of Culinary Arts in Las Vegas teamed up with Vegas Uncork’d chefs Emeril Lagasse and Michael Mina to battle it out for a $20,000 scholarship during the Chase Sapphire Preferred® Grill Challenge. Ultimately, the grand prize went to Elsa Jenstad of Team Emeril.

Jasmine Restaurant at Bellagio hosted an educational tasting and welcomed representatives from four member wineries from In Pursuit of Balance, Rajat Parr of Domaine de la Côte, Jasmine Hirsch of Hirsch Vineyards, Matt Licklider of Lioco and Steve Matthiasson of Matthiasson. During California Chardonnay and Pinot Noir: A Tasting of Balance, an array of wine was served including LIOCO Chardonnay “Hanzell Vineyard,” Domaine de la Cote Pinot Noir “Estate,” Matthiasson Merlot “Red Hen Vineyard” and Hirsh Vineyards Pinot Noir “San Andreas Fault Estate.” sipping on the selected Pinot Noir and California Chardonnay’s from Bellagio’s Director of Wine and Master Sommelier Jason Smith, alongside Bon Appétit Wine editor David Lynch.

Internationally acclaimed chef Gordon Ramsay gave foodies the chance to compete in a friendly cook-off to experience the heat of Hell’s Kitchen at Gordon Ramsay Pub & Grill at Caesars Palace. Following the cook-off, participants celebrated with a corresponding dinner alongside Ramsay and Hell’s Kitchen winning chefs Christina Wilson and Scott Commings for a three course meal which included a spring garden journey, Kurobuta pork tenderloin and strawberry rhubarb mosaic.

Guests enjoyed an interactive journey through the art of modern Cantonese cooking with Michelin-starred chef Ho Chee Boon at Hakkasan Restaurant & Nightclub at MGM Grand. Diners embraced the special six-course dinner that featured the restaurant’s globally acclaimed cuisine paired with exquisite wines selected by Christine Parkinson, the world-renowned curator of Hakkasan’s award-winning wine program.

Guests at ARIA’s Sage Restaurant enjoyed a sophisticated five-course dinner celebration by tasting some of the most highly-coveted vintage wines, hand selected by Flower’s Vineyard Estate Director, Greg Miller, and ARIA Director of Wine, Kim Wood and paired with farm-to-table fare from James Beard and award-winning chef Shawn McClain, including Maine lobster pave, Hawaiian kampachi, aged ricotta ravioli, glazed veal cheek and blackberry panna cotta.

Bravo’s newest TV competition series came to life during the star-studded Saturday soiree, presented by Buick, at the Bravo’s Best New Restaurant Pop-Up at Caesars Palace. Guests enjoyed a four-course seated dinner prepared by America’s “Best New Restaurant,” DOLCE Italian, with signature dishes such as ricotta cavatelli, grilled octopus and seared branzino.

Sunday APRIL 26, 2015

Inside ARIA at BARDOT Brasserie, internationally celebrated chefs Jean-Georges Vongerichten, Michael Mina, Jean Philippe Maury, Shawn McClain and Julian Serrano created a one-of-a-kind daytime soiree. Guests enjoyed the bountiful brunch that featured classic French dishes including Jean-Georges Vongerichten’s char grilled wagyu strip steak, Michael Mina’s hunters waffle, Shawn McClain’s Maine lobster ravioli, Julian Serrano’s huevos Serrano and “The Sweet French Affair” prepared by Jean Philippe Maury with opera, warm chocolate cake and lemon sensation. World-class French wines, which included a 2006 Domaine La Tour Vieille Rimage Banyuls and a 2010 Jean Follard Cuvee Corcelette Morgan flowed throughout brunch to pair perfectly with the French cuisine and sultry sounds of the live French jazz band.

Attendees’ senses took a trip to Southern Italy during an afternoon affair at Rao’s at Caesars Palace. Frank Pellegrino, Jr. entertained guests in true Italian fashion by serving multi-course family-style plates that featured family favorites such as the beef and pork braciola, Rao’s meatballs, and sweet and hot Italian sausage braised together in a rich and flavorful Italian meat sauce known as “Sunday Gravy.” Perfectly paired with the authentic specialties, guests also enjoyed seasonally inspired libations including Quercerto Chianti and Nuschese Pinot Grigio alongside non-stop entertainment that comes with a traditional Italian Sunday meal.

Over at Bellagio, in the private room of Sensi, Vegas Uncork’d guests took center stage for one final over-the-top social dining extravaganza. Foodies feasted on whole roasted beasts of land and sea, including a whole roasted lamb, ketchup dusted pork rinds, deviled duck eggs and a whole roasted fish served spit-roasted, crispy-skinned, slow-smoked and salt-baked, while giant bottles of hand selected artisanal and craft label beers from Brooklyn Brewery and Samuel Adams flowed throughout the evening.

Author: Manda Bear
https://instagram.com/1mandabear
https://twitter.com/1mandabear
Manda Bear has a passion for food and wine as a very young age. She’s currently with Dep Lifestyle Magazine San Francisco Bay Area, as a co-publisher and contributor @DepLifestyleMag @DiningOutVegas @FabMediaSF. She has contributed for Viet Press, Viet Tribune, Studio 14 Magazine, DiningOut Magazine in the San Francisco Bay Area, and is currently contributing for Drink Me Magazine www.DrinkMeMag.com and Dep Lifestyle Magazine.

She’s a certified level II Sommelier @VintageWineSR at www.VintageWineMerchants.com on Santana Row in Silicon Valley and you can find her on YouTube for her “Wine Not” Rượu Cho Người Việt by Dep Lifestyle Magazine.

She’s a PR/brand ambassador for hospitality, food, and wine industry, as well as a Social Media consultant for high tech companies in Silicon Valley. She’s also a former restaurant owner and has traveled to dine at over hundred of Michelin Star/James Beard Award winning restaurants around the world.

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