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                 Featuring
               Mixologist Patricia Richards’
                 and
             Daniel Boulud Wynn Las Vegas
 

Daniel Boulud Brasserie At Wynn Las Vegas
Internationally acclaimed chef, Daniel Boulud has found the ideal home for his latest restaurant at the luxurious Wynn Las Vegas resort. Located on the magnificent Lake of Dreams, guests can choose to dine inside one of the restaurant’s many elegant rooms or on the picturesque terrace that offers the best view of the nightly multimedia show on the Lake of Dreams. In the first ever 2008 Las Vegas Michelin Guide, Daniel Boulud Brasserie has been distinguished with one star.

The Daniel Boulud Brasserie is an elegant, cozy space that resembles a luxe country home. The look of “Modern French Country” is evident throughout the spacious restaurant and is composed of many inviting spaces including a bar/lounge, “Oval Room,” a Salon for private parties, “Garden Room,” Wine Room and a partially exposed open kitchen. 

Throughout the restaurant there is a sensual, modern, yet rustic aesthetic and a high level of craftsmanship in the details. The “Oval Room” is the most formal space in the restaurant, with a magnificent jewel-like chandelier and leafed ceiling. Here, a large and impressive bread and cheese station holds court. Adjacent to the “Oval Room” is the partially open kitchen fitted with a curved, hand-crafted metal and glass screen that allows guests a view of the activity inside. The bar, located on the far end of the restaurant, has a masculine, tailored design created using Wenge wood and a variety of rich leathers. At the opposite end of the restaurant is the “Salon,” a more feminine and sensual space created by rose-colored mirrors and a striking silver mica ceiling.

The “Garden Room” is comprised of textured stonewall and dramatic floral patterned mosaic floors throughout. This area opens up to a grand terrace and lake view, and was designed to create a casual, yet elegant outdoor dining experience.

Munidian red marble tops at the bar; quarter-sawed solid white oak table tops in the “Garden Room”; hand blown Tiffany style chandeliers in the foyer; hand blown sconces and pendants at the bar; custom-designed metal ceiling fixtures in the “Oval Room”; a hand-engraved rose color mirror wall in the Salon; Wenge wood millwork throughout the space; a rose color hand-blown glass wall surrounding the open kitchen; and a magnificent Trapunto wall with hand-painted artwork on velvet embroidery in the Salon.

Whether visiting for a decadent meal or refreshing snack, guests will feel the tranquility of the
lake and of the surrounding pine-covered hillside. For more information or reservations call
702-770-3310.  The Leblona is served at the Daniel Boulud Brasserie.

Leblona
-3 kumquats (cut in half lengthwise and seeds removed)
-1/2 oz. Fresh Lime Juice
-1 ½ oz. Leblon Cachaca
-1 oz. Sonoma Tangerine Infused Simple Syrup
-1 oz. Fresh Sweet & Sour

Method: Muddle kumquats with lime juice in a mixing glass. Add remaining ingredients and shake with ice. Drop entire contents of mixing glass into a rocks glass or other desired glassware. Add additional ice as needed. Garnish. Serve.

Garnish: A beautiful mint sprig

Meet Patricia Richards Mixologist Wynn Las Vegas

Patricia Richards has been appointed as Mixologist, overseeing the creation process of hotel specialty cocktails for all the food and beverage outlets at Wynn Las Vegas. Richards is making a name for herself as the first female in Las Vegas to hold a position of this kind. While focusing on bringing standardized recipes and seasonal cocktail menus to the property and educating staff members with extensive training courses, she aims to bring consistency and innovation to the beverage program at Wynn.

Richards has worked with the preeminent Las Vegas resort since opening in April 2005 as lead bartender at the vibrant and centrally located hot spot, Parasol Up. She has amassed a large following of loyal patrons who stop by the bar/lounge repeatedly for her signature and creative cocktails such as Sunset over Sicily and Fire and Ice.

Previously, Richards was at Fiamma Trattoria at the MGM Grand where she worked as the specialty room bartender, moving on to BOA Steakhouse before joining Wynn. In 1996 she worked in the banquet department of the Four Seasons Hotel in Beverly Hills, and stayed at the property to become its bartender.

Richards’ love for mixology grew out of an early interest in the culinary arts. Growing up in Vancouver, Canada, she found herself taking a strong interest in cooking at an early age. Richards worked her way through a variety of restaurant kitchens, but discovered she craved the interaction with guests received at the front of the house.

Richards embraces the evolving world of mixology by staying abreast of the latest trends and ingredients. Her drive for learning and experimenting with flavors has led her to receive accolades that include second place in the Travel + Leisure Beverage Arts Challenge, the 2008 Cheers Magazine Rising Star Award, as well as third place in the Canada and U.S. Tabasco Sauce “Hottest Bartender” competition for her “Fire and Ice” cocktail.

With cutting edge cocktails and limitless passion for her craft, Richards brings her signature repertoire of libations to Wynn and will soon take on this role at Encore as well.

Previous Recipes

The White Chocolate Grill Puts Lovers In The Mood This Valentine’s Day With A Sexy Chocolaty Martini
Recipe from White Chocolate Grill
Heat up your sweetie’s Valentine’s Day with The White Chocolate Grill’s love potion, the White Chocolate Martini. Whether it’s myth or science, this chocolate aphrodisiac is guaranteed to raise your levels of romance.

To create this naughty ol’ chocolate libation,
Combine 1.5 oz Godiva White Chocolate Liqueur with 1.5 oz Three Olives Chocolate Vodka. Garnish a frozen glass with chocolate syrup drizzled along the sides and then shake the liquor and Vodka over ice and serve.

Lobster “Mojito”Yield: 2 Portions
Recipe from Chef Thomas,
Barona Valley Ranch & Casino

6 ounce Cold Water Maine Lobster Tail, poached
½ cup Napa Cabbage, very thinly shaved
2 wedges Lavosh Cracker
2 each Lime Slices, dried slowly with sugar in oven
Flat Leaf Parsley Sprig Garnish

“Mojito” Vinaigrette
1 each Sugar Cube
1 ounce Aged Golden Rum
4 each Mexican Limes, Juiced
1 teaspoon Sherry Vinegar
1 each Shallot Minced
1 teaspoon Mint Leaves, Thin Ribbons
¼ teaspoon Sea Salt
2 small Ice Cubes

Method of Preparation:
Begin by poaching the lobster tail in court bouillon and chill. In a large martini glass place the shaved Napa cabbage and fan the poached lobster tail. Garnish with the lavosh, parsley and dried lime.

Using a martini shaker, place the vinaigrette ingredients, add the ice cubes and shake with vigor. Pour the “Mojito Vinaigrette” over the lobster, flavoring the Napa cabbage into a slaw.

Bon Appetite!     

Roy's Chocolate-Peppermint Kiss
Recipe from Roy’s Summerlin
1.5 oz of Crème de Cacao
.75 oz Peppermint Schnapps
.75 Mt. Gay Vanilla Rum
.5 oz Godiva Chocolate Liqueur
Splash of water 

Method:
Shake the first three liqueurs vigorously with ice. Then drizzle the chocolate into the chilled Martini glass (chocolate should be drizzled only on one side of martini glass).  Slowly sink the .5 oz of Godiva chocolate liqueur onto bottom of the glass and garnish with a York Peppermint Patty.

Strawberry Hardway
(777 Cocktail)
Recipe from Wolfgang Puck
Celebrity Chef

When you hit a 7-7-7 (21) in the game Blackjack, it’s called The Hardway
1 1/2 oz Chinaco Silver
1/2 oz fresh lemon juice
3/4 oz simple syrup
1 oz strawberry puree
1sliced strawberry
1 tsp balsamic crème

Muddle strawberry loosely. Add other ingredients and shake vigorously.
Pour into small rocks glass

Available at all five Wolfgang Puck restaurants June – August 2007,  $12

Wolfgang's Watermelon Crush  
Recipe from Wolfgang Puck
Celebrity Chef
Ingredients: watermelon liqueur, watermelon syrup and frozen margarita  
 
Wolfgang's Watermelon Crush 
Watermelon Liqueur 1.5 ounces
Fabrri - Watermelon Syrup  1 ounces
Frozen Margarita Mix 10 ounces
  
Glass Tall

Hot Drink Recipes To Spice Up The  Cold Winter Nights
Recipe from Drew Levinson
Bellagio Resort Mixologist / Beverage Manager
Cold weather calls for hot drinks and what better way spice up those cold winter nights than a hot toddy!?  These recipes, straight from Bellagio’s own Master Mixologist Drew Levinson, are guaranteed to make you feel warm and cozy right down to your toes.

Tequila Toddy – a fun variation on the standard
¾ oz Gran Centenario Anejo Tequila
½ oz Fresh Agave Nectar
½ fresh lime juice
Add ingredients to hot water in heated coffee mug and stir well with a spoon.
Garnish with a lime wheel and cinnamon stick

Hot Buttered Rum - made to order from scratch
1 ½ oz. Cruzan Single Barrel Rum
2 heaping teaspoons hot buttered rum mix***
Mix ingredients with small amount of hot water in heated coffee mug and stir well with a spoon. Once mixed thoroughly, top off mug with hot water.
Serve with a swizzle stick.

***Hot Buttered Rum Mix***
1 lb. light brown sugar
1/2 lb. salted butter
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon high-quality vanilla extract
Yields approx. 1 1/2 lbs

Did you know…Last holiday season Bellagio used more than 200 lbs of Hot Buttered Rum mix.

Party Hints and Recipes
From The Wolfgange Puck Fine Dining Group
A smashing success
Corporate Executive Chef David Robins has created three tantalizing ways to make traditional mashed potatoes a smashing success.  Unexpected and irresistible, with Chef Robins’ tips, this family favorite will steal the show.
 
◘ Finish your favorite mashed potato recipe with a drizzle of truffle oil and some sautéed wild mushrooms.

◘ For an even more luxurious approach, fold chopped lobster and chives into your mashed potatoes and garnish with caviar.

◘ Try using a different variety of potato. Yukon Golds, Kennebecs, and Russian fingerlings will give your mashed potatoes a different dimension and adds another layer of flavor.
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‘Tis the season or the seasoning?
David Robins serves up five helpful tips for those holiday leftovers. With new meal ideas, preparation and preservation advice, the holiday meal is sure to leave a lasting impression and turn one holiday into a weekend full of delicious menus. 

◘ Save items that can be used to create another dish.  Ham and turkey bones can be saved to create soups and stocks.

◘ Cool and store leftovers properly. This will assure that they are flavorful and safe for consumption for up to three days.

◘ Turn leftover holiday dishes into something else entirely. Puree leftover sweet potatoes, fold in egg whites and bake to make a sweet potato “soufflé.” 

◘ Send leftovers home with friends and family.

◘ If you are traveling the next day or will not be home to enjoy your leftovers, make care boxes and give them to the homeless.
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Holiday Mixer
From classic martinis to hot rum punch, Director of Beverage Tim Wilson has crafted the perfect blend of five cocktail recipes to quench the thirst and capture the interest of guests.

Hot Rum Punch
Punch was very popular in 18th century Britain and America. The name comes from the Hindi word “panch” which refers to the five key ingredients: alcohol, citrus, sugar, water and spices.  Punch had existed in India for 1500 years before the British brought it to Europe.

1 oz       Montecristo Dark Rum
1 oz       Cognac or Calvados
½ oz     Fino Sherry (preferably Lustau or Hidalgo)
¼ oz     simple syrup
1 oz       freshly squeezed lime juice
1 pinch  Ginger spice 

Top with boiling water

Glass: Toddy
Garnish: Ground nutmeg
Mixing instructions: Place bar spoon in glass – add ingredients and stir.

Calvados Side Car
This is a twist on the classic cocktail which was originally created at Harry’s bar in Paris after the first World War – it was named after an eccentric army captain who used to be chauffeur-driven to the bar in a motorcycle sidecar.  (The original recipe uses Cognac and is not served chilled).

1 oz     DuPont Calvados
1 oz     Cointreau
1 oz     freshly squeezed lemon juice
¼ oz   simple syrup

Glass: Martini
Garnish: sugared rim
Mixing instructions: Shake all ingredients vigorously in iced filled shaker and strain into sugar rimmed glass.

Champagne Cocktail (Roman style)
This twist on the classic cocktail, which adds Grand Marnier to the original recipe, was created at Hemingway Bar in Rome.  Nothing says “holiday” or “special occasion” better than Champagne or Champagne based drinks.

5 oz     Champagne
1          sugar cube
dash     Agnostura bitters
¼ oz   Grand Marnier

Glass: Champagne
Champagne glass (preferably Marie Antoinette “saucer” style)
Mixing instructions:   Soak sugar cube with bitters, add Grand Marnier, add Champagne. Listen to Ella Fitzgerald accompanied by Duke Ellington playing in distant room.

Gingerbread Man Martini
2 oz     Mandarine Napoleon Liqueur
1 oz     Canton Ginger Liqueur
1 oz     pressed apple juice
½ oz   freshly squeezed lime juice

Glass: Martini
Garnish: orange peel
Mixing instructions: Shake all ingredients vigorously in iced filled shaker and strain into chilled glass.
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Spice it up…
Executive Pastry Chef Christophe Ithurritze mixes flavor and fun, with five simple ways to enhance, entice and spice up the traditional pumpkin pie.

◘ Use good quality and freshly ground spices (cinnamon, nutmeg).

◘ Create a cranberry relish to serve with the pumpkin pie.

◘ If possible, do not refrigerate the pumpkin pie after baking, it will create a much smoother consistency if served at room temperature.

◘ Use Kabocha pumpkin and make a homemade pumpkin puree.

◘ Add a touch of salt in your pumpkin pie recipe.
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Eye Candy
Director of Catering Kimberly Gora offers tasteful advice for entertaining, decorating, place settings, activities for children and much more. Her secrets are sure to make any event shine.

◘ Have fun with your table decorations.  Don't be afraid to use non-traditional holiday colors.  Mix hot pink or fuchsia and brown with your reds and greens. Consider faux red hydrangeas and white orchids to give a trendy hint to your decor.

◘ Add something visual to your buffet, such as a holiday train running down the center of the table.

◘ When it comes to entertainment, something as simple as using your television with an old black and white classic holiday movie (Miracle on 34th Street, A Christmas Story, etc) with the sound off. A little holiday nostalgia will put your guests into the spirit.

◘ Have fun by adding a faux snow machine above your door to create the allusion it's snowing (snow in the desert? Well, yes)!

◘ If you are having children join the festivities, hire a gingerbread house specialist to come and teach the children how to build the perfect gingerbread house. It will occupy their time and they get to take them home their edible treat to enjoy the following day.

◘ Most people forget about the powder room. The powder room is a great area for people to look around and appreciate your holiday decor. Add a small touch of decor (and don't forget breath mints).

◘ Make decorating for your holiday parties fun instead of a stressful nightmare. Organization and planning helps keep you on top of the party and allows you to enjoy the event!

RA Sushi’s Mango Ceviche Recipe
Recipe by Head Sushi Chef  Moon Kim of RA Sushi Bar Restaurant,
Mango Sauce
1/2  15 oz. of sliced mango
4  oz. mango syrup
1/2 oz. rice vinaigrette

Open a can of mangos and drain the syrup into a separate plastic container.  Place the mangos into a blender and blend until smooth. Add the mango syrup and rice vinaigrette to the mangos and blend again until smooth.

Mango Salsa
3/4 cup chopped mango
3/4  cup Mango Sauce
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
3/4 cup chopped onions
2 Tbs. minced garlic
3 Tbs. diced jalapeno
2 Tbs. of limejuice
1 ½ tsp. salt
2 Tbs. diced cilantro

Chop remaining mangos and place into a mixing bowl with Mango Sauce, green and red bell peppers, tomatoes, onions, garlic, jalapenos, mix thoroughly. Stir in limejuice, salt and finish cilantro.

Mango Ceviche
0.5 oz. lobster
1 pc. scallop
2 pc. (5L) black tiger/sushi shrimp
5 leaves endive
5 wedges of lime
5 PC. sliced avocado
1/2  slice x 5pc. Cherry Tomato
5 tbs.Mango Salsa (Mix)
0.3 oz. shredded daikon radish
Garlic sautéed cashew and pine nuts (as much as you desire)

Chop lobster, scallop, and shrimp then combine 3/4 of the Mango Salsa into a mixing bowl to create the Mango Ceviche.  Place remaining mango Salsa to the side.

Presentation (one plate):
Place daikon radish on the center of a large plate, arrange endive, cherry tomatoes, and lime wedges on the top of the radish.  Place avocado slices inside the endive. Then spread Mango Ceviche on the endive and place the remaining amount of the Mango Salsa in the center of the plate.  Finish with the garlic sautéed cashew and pine nuts.

Guava Zinfandel Sauce
Recipe from Roy’s Summerlin
Spruce up the traditional holiday ham with Roy’s Guava Zinfandel Sauce.

Guava Zinfandel Sauce
Guava Puree- 3 Cups
Simple Syrup- 2 Cups
Kaffir Lime- 4 Leafs
Lemongrass- 1 Stalk
Cranberry Juice- ½ Cup
Zinfandel- 1 Cup
Red Wine Vinegar- ¾ Cup
Peppercorn- teaspoon
Shallots- ¼

Balsamic Fig Reduction
Dark Balsamic Vinegar- 4 Cups
Figs- 4pc. (Into Quarters)  

Guava Jelly Baste 
2- Packages

Method
To make this savory sauce, combine all of the ingredients into 4-inch pot. Let the ingredients simmer for about 5 to 10 minutes or until till consistency is syrupy. Then pour the mixture through a colander. Let cool for 10 minutes before serving. To start the tantalizing reduction, combine 4 cups of Balsamic Vinegar, and reduced ¾ in a small pot.

Bellagio Mist
Recipe from Drew Levinson
Bellagio Resort Mixologist / Beverage Manager
2 oz. Monchhof Riesling
½ oz. Amaretto Disarrono
2 oz. fresh sour
½ oz. orgeat syrup

In a shaker, combine all ingredients.  Shake and strain into ice-filled cup. Top with soda, stir, garnish with Star Fruit and enjoy!
 
Orange Colada
Recipe from Kay Kolbo
TI Mixologist
2 oz. Cruzan Orange Rum
2 oz. Pina Colada mix
2 oz. orange juice
2 oz. pineapple juice

Combine all ingredients with ice and blend until smooth. Serve in a Hurricane glass, garnished with orange wheel.

Lavender Cucumber Mojito
Recipe from Rebecca Anhert
Fleur de Lys’
1/8 fresh European cucumber
1/2 lime
15 mint leaves
1 oz. Bacardi Light Rum
½ oz. Cointreau
½ oz. Trader Vic's Rock Candy Syrup

Combine all ingredients, shake and strain over ice into tall glass before topping with club soda.

Grilled Steak & Potato Salad
Recipe by Executive Chef Bruce Knapik at JW Marriott Las Vegas Resort & Spa 


Ingredients:
6  Fingerling Potatoes: Cooked, Cooled, Grilled
8  Grilled Asparagus Tips
½  Cup Grilled Corn Kernels
2  Tbsp Chopped Chives
4  oz Grilled To Your Liking Ny Steak
1  Small Roasted Garlic Clove, Puree
2  oz Mayonnaise

Method:
1. Grill NY Steak To Your Liking And Slice
2. Mix Puree Garlic With Mayonnaise
3. Combine Potatoes, Asparagus, Corn And Chives With Garlic Mayonnaise And Mix Lightly
4. Adjust Seasoning With Salt/Pepper
5. Arrange Steak And Potato Salad On A Plate As Desired

Lupo Pasta With Veal Bolognese
Recipe by Chef Mark Ferguson, Trqattoria del Lupo at Mandalay Bay Resort & Casino, Las Vegas
serves 4

Ingredients:
1/2 cup extra virgin olive oil
1 lb.veal, ground finely
1/4 cup carrot, diced small
1/4 cup onion, diced small
1/4 cup fennel, diced small
1/4 cup celery, diced small
1 tbl.garlic,chopped
1/2 cup tomato, diced
1/2 cup port wine
1/4 cup red wine
1 cup tomato water, or juice
1 lb.pasta (fresh or dry) any cut
1 tbl.butter, unsalted
1 tbl.parsley, chopped
1/4 cupparmesan(reggiano)grated
1 ea. whole nutmeg
1/4 cup fresh ricotta
garnish laurel leaves
to taste sea salt
to taste cracked black pepper
to taste sage,parsley,oregano…sprigs
In a large skillet, season and saute the veal in olive oil browning one side only.
Add the garlic, celery, carrot, onion and fennel. Continue to saute
until the vegetables become fragrant, then add the tomato. Cook the
tomato until it begins to break down and then add the wines. Cook the
wines down by 2/3 or until the flavor starts to become sweet, then add
1/2 of the tomato water and reduce by 1/2. Add the herbs and allow
to steep in the bolognese for a few minutes until the herb flavor has
developed in the sauce and re-season.  Cook the pasta in salted boiling water until
it is just cooked(al dente)still yielding slightly to the tooth. Drain the pasta
and toss in a bowl with the butter and a small amount of olive oil to coat
the noodles. Divide the bolognese onto 4 serving plates and top with pasta.
garnish each with parmesan, laurel leaves, ricotta and grated nutmeg.

Chocolate Chocolate Chip Cookies
Recipe from Wolfgang Puck
Makes about 2 1/2 dozen cookies

Ingredients
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, at room temperature, cut into small pieces
1 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 ounces bittersweet chocolate, melted over water bath or in microwave.
2 cups (1/2 pound) coarsely chopped pecans or walnuts or toasted and cooled unsalted peanuts, coarsely chopped
1 3/4 cups semisweet chocolate chips

Method
1. Sift together the flour, cocoa, baking soda, and salt. Set aside.

2. In a large bowl of an electric mixer, using paddle or beaters, and on medium speed, soften the butter. Add the brown and granulated sugars, raising the speed, beat the butter. Add the brown and granulated sugars, raising the speed to high when the sugar is incorporated, and continue to mix until fluffy, stopping machine and scraping down sides of bowl and under beaters as necessary. Lower speed to medium, add the eggs, 1 at a time, and the vanilla. Stop machine, scrape in the melted chocolate, and beat until thoroughly combined. Turn speed to low, gradually add in the flour mixture, and beat just until combined. Add nuts and chocolate chips, and again beat just until combined. If the dough is soft, wrap in plastic wrap and refrigerate until firm, for 1 to 2 hours.

3. Position rack in center of oven and preheat oven to 350 degrees F. Line 2 baking trays with parchment paper.

4. Using a small ice cream scoop, divide the dough into mounds, about 2 tablespoons each, forming small balls of dough. (Dough can be rolled, placed on trays, and refrigerated until needed.) Arrange the rolled balls on the prepared baking trays, about 2 inches apart. Bake until slightly firm to the touch, about 15 minutes, reversing trays front to back after 7 to 8 minutes. Remove cookies from trays with a wide metal spatula and cool on wire rack. If reusing a baking tray, cool slightly before arranging balls of dough on it.

Java Nuts and Berries
Recipe from Drew Levinson
Bellagio Resort Mixologist / Beverage Manager
1 oz. Nocello Walnut Liquor
½ oz Chambord
2 oz Chilled, Sweetened, Espresso
1 oz Cream

Shake all Ingredients and strain into the “Bellagio Cocktail” specialty champagne flute.
Garnish with whipped cream, dash of chambord and 3 raspberries

Bellagio Cello Fizz
Recipe from Drew Levinson
Bellagio Resort Mixologist / Beverage Manager
1 ½ oz. Absolut Vodka
1 oz. Orangecello
½ oz. Rock Candy Syrup
2 oz. Fresh Sour
Splash of Soda Water

Shake and strain into ice filled glass.  Garnish with a lemon and orange twist.

www.bellagiolasvegas.com

Bellagio
Margarita Primo
Recipe from Drew Levinson
Bellagio Resort Mixologist / Beverage Manager

Sammy’s Wood-Fired Pizza
Recipe by Sammy’s Wood-Fired Pizza

Pizza Dough
Ingredients:
4 1/2 Cups Unbleached all purpose white flour
1 tsp  salt
1/4 cup  olive oil
2 pkgs dry yeast
1 1/2 cups warm water
2 tsp  light brown sugar

Measure 1/2-cup warm water in a measuring cup and stir in 2 tsp. of light brown sugar. Be sure the water is only warm – not hot.  If the water is too hot, it will kill the yeast and the dough will not rise. The warm water and the sugar help the yeast to become active. Dissolve the 2 packages of yeast in the water and set it aside for at least 5 minutes. The yeast will become frothy during this time.

Meanwhile, sift 4 cups of flour into a large mixing bowl with the salt.  Make a depression in the middle of the flour and add 3 Tbs of olive oil and 1 cup of warm water. When the yeast mixture has risen for 5 minutes, add it to the flour.

Dust the surface on which you will be kneading the dough with flour. Now mix all of the ingredients in the bowl with your hands and gather them together and place them on the floured board.  Knead the dough for 8 to 10 minutes.

Knead the dough by pushing part of it away from you with the heel of one hand and then folding it back toward you. Repeat with the heel of the other hand.  Then rotate the dough 1/4 turn and repeat. Add more flour to the board (it will become incorporated into the dough) if the mixture is too wet or too sticky.  Eventually the dough will become elastic and will stay together in a cohesive ball.

Rub a clean bowl with olive oil and place the kneaded dough in it. Moisten the top of the dough with the oil as well.  Place a clean dish towel over the bowl and put it in a warm, draft-free place to rise.  The oven is a perfect place to let the dough rise.  The pilot light generates a little warmth and there are no drafts to disturb the dough.  When the dough has risen for 1 1/2 hours remove it and place it again on the floured board. You are now ready to roll out the dough for the pizza of your choice.

Proscuitto Pear Pizza
1 pizza dough
Chili oil/brush
1 cup mozzarella
6 slices pear
1.5 oz prosciutto
1/4 cup gorgonzola
Garnish with 1 cup arugula dressed
with 1 Tbs balsamic dressing


BBQ Chicken Pizza
2 oz BBQ sauce
1/2 cup gouda
1 cup mozzarella
1 Tbs  Cilantro
1/4 cup red onion
8-10 pc BBQ Chicken
Pinch mozzarella
Garnish with Cilantro


Goat Cheese Pizza
Chili Oil/Brush
1 tsp  Garlic
1 cup Mozzarella
1/2 cup spinach
1/4 cup red onion
1/4 cup wild mushroom
1 oz Goat Cheese
Pinch Mozzarella

Wild Mushrooms for Pizza
2 oz Butter
1 lb wild mushroom mix (shiitake, oyster, button)
2 Tbs chopped parsley
Pinch salt and black pepper
1 Tbs chopped garlic
2 oz dry sherry
Sauté in large pan with butter, garlic, parsley, salt and pepper.  Add dry sherry. Cook until mixture is dry in sauté pan.  There should be no or little liquid left in drain pan after cooking. Drain, cool, taste and adjust seasonings.

MEMPHIS CHAMPIONSHIP BARBECUE
The Perfect Ribs
Recipe from Memphis Championship Barbecue

Ribs of Choice (We recommend Baby Backs, also called Pork Loin Back Ribs)
Magic Dust
MCB Barbecue Sauce

The preparation process is the first step to great
ribs.

Step 1 - Rib preparation:
Remove the membrane (white skin) off the backside of each rack. This process may be completed the day before smoking the ribs. Next, season the ribs by liberally sprinkling Magic Dust on both sides of each rack (as you would apply salt and pepper). You can start this marinating process the day before smoking, or at least 30 minutes before smoking.

Step 2 - Grill preparation:
Charcoal grill: Using a charcoal chimney (doesn't require starter fluid), heat coals until gray. Dump coals into grill. Place dampened wood chips in a smoker box. Put the smoker box directly on top of the hot coals. Place the ribs on the grill and close the cover.

Gas grill:
Turn on gas grill and allow lava rocks to heat and "burn off." Once rocks are hot & clean, reduce heat to lowest setting. Place dampened wood chips in a smoker box, and then put the smoker box directly on top of the lava rocks. Place the ribs on the grill and close the cover.

Smoking Ribs:
Place ribs on grill bone side down. If at all possible, you want to leave them this way for their entire smoking time. You can achieve this by maintaining an even, constant temperature of between 225¡ F and 250¡ F, whether you're using direct or indirect heat. If you must turn the ribs, do so as few times as possible to prevent the meat from drying out.

If the grill temperature gets too high, move some coals off to one side, or move racks away from the heat source and stack. If using a gas grill, turn off one side to reduce the temperature.

If meat begins to look dry, you may mist with apple juice or mop with a mixture of apple juice and spices. If desired, add more Magic Dust when the ribs are "sweating."

If ribs start to burn, reduce direct heat exposure by moving the meat or the heat source to an alternative position. The smoking process will take 1 to 2 hours, depending on temperature of heat source. Remember, "low and slow" is the best way to go. (The desired smoking method is with a lower temperature and long smoking time.)

Doneness is determined by the limpness of each rack. Ideally, they'll be quite limp and bend upward easily, almost to the point of tearing. Just prior to pulling ribs off the grill, mop them with the desired amount of sauce. Serve bone-sucking ribs with additional Magic Dust and MCB sauce on side, allowing diners to season their own to taste.

BOA Steakhouse At Caesars Palace
BOA 405
Recipe by Jeffery Blake

Absolut Vodka
3 Fresh Strawberries
Fresh Lemon Sour
¼ oz.Balsamic Vinegar
Cracked Black Pepper
Gomme Syrup

In a glass mixing jar, muddle 3 strawberries cut in half with simple syrup, add vodka and lemon sour. Shake over ice and strain into cocktail glass, pour 1/4 oz of balsamic vinegar into cocktail glass an slightly stir with straw to mix vinegar into drink,

*at the table crack black pepper into cocktail.

Lobster Enchiladas
Recipe from Owner and Chef Chris Banovich,
Big Wave Burritos And Wraps
This dish may seem a little contradictory as lobster is usually thought of as a rare and refined, while enchiladas have the opposite reputation. This recipe, however shows just how elegant an enchilada can be. This is a very rich dish, which goes perfectly with an older, fuller Chardonnay. The crepe batter makes eight crepes while only four are needed for the enchiladas, so use the remaining four with scrambled eggs the next morning. Various components of the dish can be made ahead of time. Final assembly will just take five or ten minutes.

Yields:  4 servings

Lobster Sauce:
2 lobsters, 1 1/4 pound each
4 cups lightly salted water
1 onion, chopped
1 carrot, chopped
4 celery sticks, chopped
6 peppercorns
3 allspice berries
1 teaspoon coriander seed
6 sprigs parsley
1/4 pound mushrooms, chopped
4 tomatoes, diced
1/2 cup tomato puree

Filling:
6 tablespoons fresh corn kernels
Reserved lobster meat
3 tablespoons butter
1 cup reserved lobster sauce
6 tablespoons tomatoes, peeled, seeded, and diced
1 tablespoon finely minced cilantro
3 drops habanero sauce (or Louisiana hot sauce)
Salt to taste
1 cup combined poblano chiles and sweet red and yellow peppers, roasted, peeled, and julienned
6 tablespoons cooked black beans, drained
8 sprigs cilantro
4 lime wedges
1 sweet red pepper, julienned
4 Guajillo Crepes
Red chili mayonnaise

To make the sauce, boil lobsters in four cups of salted water for four minutes. Remove lobsters and reserve the water. When cool, remove lobster meat. Slice tail meat but keep the claw meat whole and set aside, saving shells. Add onion, carrot, one stick of celery, peppercorns, allspice, coriander, and parsley to the water. Simmer for 30 minutes and strain; reserve liquid and vegetables. Add to the liquid the lobster shells, mushrooms, tomatoes, tomato puree, and remaining celery and simmer for 20 minutes. Remove and discard lobster shells. Puree liquid and reserved vegetables in blender and pass through a strainer. Return to pan and reduce over high heat until thickened. Set aside.

To prepare the filling, smoke the corn lightly, 20-25 minutes. Sauté the reserved lobster meat in butter until barely warm. Add the lobster sauce, tomatoes, poblanos, pepper, beans corn, cilantro, habenero, and salt. Divide lobster meat and about half of the sauce, evenly between the crepes. Fold crepes over to form a cone. Arrange the remaining half of the sauce and vegetables around the crepes. Using a plastic ketchup squirt bottle or small pastry tube, pipe two tablespoons of the Red Chile Mayonnaise in Southwestern zig-zag pattern on each crepe. Garnish with cilantro, lime wedges, and red pepper strips.

Guajillo Crepes
(For Lobster Enchiladas)
1 tablespoon ground roasted guajillo chiles
1/3 cup flour
3 eggs
1 cup beer
3 tablespoons oil

To make the crepes, mix all the ingredients until smooth then allow to set for one hour. Heat a small frying pan and grease it with a few drops of oil. Pour in just enough batter to cover the pan with a very thin layer, tilting pan so that the mixture spreads evenly. When cooked on one side, toss or turn with a spatula and cook on the other side. Repeat process, stacking the cooked crepes between sheets of waxed paper to keep them from sticking together.

Red Chile Mayonnaise
2 egg yolks
1/2 cup peanut oil
1/2 cup virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon fresh lime juice
4 tablespoons dried New Mexico red chiles, soaked, pureed, and strained.

In a blender or food processor pulse the yolks until light and frothy then add the oil drop by drop until the mixture becomes very, very thick. After all the oil has emulsified, blend in remaining ingredients.

Wolfgang Puck’s Chinois At Caesars Palace
Chicken Salad

This salad has been one of our most popular dishes at Chinois since we opened. It makes a perfect lunch salad or an appetizer with dinner. The dressing is one of my favorites and you'll find it useful with any Asian-inspired dish.

Chinois

Makes 2 entrée Salads

Ingredients
Chinois Mustard Vinaigrette
1 Egg Yolk
2 Teaspoons Dry Chinese Mustard
¼ Cup Rice Wine Vinegar
1 Teaspoon Soy Sauce
2 Tablespoons Light Sesame Oil
2 to 3 Tablespoons Peanut Oil
Salt
Freshly Ground Pepper

Chicken Salad
One three pound Chicken, its cavity filled with Celery , Carrot, Onion, Garlic, Bay Leaf, Thyme, Salt and Pepper
2 Ounces Unsalted Butter, melted
2 Small Heads or 1 medium Head Napa Cabbage
1 Cup Romaine Lettuce, cut into ¼ inch julienne strips
8 to 10 Snow Peas, cut into ¼ inch julienne strips
1Teaspoon Black Sesame Seeds

Instructions
1. Prepare the vinaigrette: Place all the vinaigrette ingredients in a blender and blend until smooth.  Correct the seasonings.
2. Preheat the oven to 425 degrees F.
3. Place the chicken on a rack on a roasting pan and baste it with some of the butter. Roast for about 1 ½ hours, or until just done. (The meat near the joints should still be very slightly pink.) Baste every 15 or 20 minutes with the butter and the drippings.
4. Select 4 to 8 nice leaves from the Napa cabbage and reserve them.  Slice the remaining cabbage into ¼ inch julienne strips.
5. Shred the meat from the breasts and thighs of the chicken.
6. Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough of the vinaigrette to coat the salad nicely.

Presentation : Arrange the reserved Napa cabbage leaves around the edge of a large serving pate.  Mound the salad in the center and sprinkle it with the sesame seeds.

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