Vegas Rated Magazine | October 2014 by Vegas Rated Magazine

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contributors GRACE BASCOS Dining Editor Bascos hails from Chicago, where eating isn’t just for sustenance— it’s a sport. Her lifelong training is what prepared her for endurance dining experiences found in Las Vegas, such as those at é at Jaleo, Kabuto and the Krug Chef’s table at Guy Savoy. She has also fnetuned her method for dominating buffets. “It fnally occurred to me while writing this Food Issue that I’m more about navigating a meal rather than simply fnishing it. Like most things in life, eating should be about the journey, not the destination.” Follow Bascos on Twitter @gbascos.

KAT BOEHRER Writer

SABIN ORR Photographer Orr is a St. Louis native and an avid fan of the city’s sports teams, but nothing compares to the excitement of being a dad—he is expecting his frst child this year. “Dining Outside the Lines” (Page 68) is another one of Orr’s very own creations, in which conceptual dishes from six Las Vegas chefs were paired with tattoo art. “This was either going to be a massive achievement or a glorious clusterf@&#! Nothing was easy on any of these shoots. I raised the bar on myself as well as the expectations of the chefs and their creations, and all of them passed with fying colors.” Follow Orr on Twitter @Sabin_Orr and his website at sabinorrphotography.com.

LISA CHEUNG Illustrator A graduate of University of Nevada, Las Vegas, with a bachelor’s degree in fne art with a concenration in graphic design, Cheung loves all things design related. So when she was asked to illustrate our end page this month (“Eating Strategies for Every Kind of Food Lover,” Page 96), she happily obliged. “This was a lot of fun to work on because it combines two of my favorite things: food and drawing!” Follow Cheung on Instagram @lisarius to see the photos she takes while dining around town.

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Boehrer moved to Las Vegas after college to document the best parties, DJ’d by the best talent in the world. For this month’s Rated, she was excited to work with the Resqwater crew (“A Night in the Life,” Page 92), because she’s now fnally found a remedy for her hangovers. So basically, her postgrad life is working out great. Follow Boehrer on Twitter @OHMYGODitsKAT.

JASON SCAVONE Writer Scavone is a 1998 graduate of Lex Luthor University, where he majored in Mad Science. He has since been a nonstop disappointment to his mother by failing to put that education to work, and instead has taken up residence as editor of dailyfasco. com. “It used to be that you had to go HAM on the tables to earn comps at resorts (‘The Dream Team,’ Page 42). Caesars Entertainment is changing that now with a hospitality program designed to reward big-budget ballers for going to clubs and restaurants. I’m still waiting for a rewards program for those of us in the ‘Cans of Utica Club’ set. Only three more tallboys before I qualify for Formica Elite status.”

michael skenanDoRe puBlisheR associaTe puBlisheR eDiToR-in-chief cReaTive DiRecToR

christy corda melinda sheckells ben ward

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Dining eDiToR

grace bascos

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conTRiBuTing eDiToRs

geoff carter (culture), xania woodman (beverage)

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life of the party

peter Carrillo orchestrates a good time

When Carrillo needs to reboot, he takes a cruise in one of his many customremodeled cars. “Driving gets my mind of things and helps me focus.”

e got his start busing tables at the now shuttered China Grill. After that, Peter Carrillo continued on to some of Las Vegas’ most-esteemed dining establishments before landing at Hyde Bellagio. There, he created the venue’s Liquid Nitrogen Cart, which turns out a variety of Champagne and liquid nitrogen cocktails. Carrillo also instituted some of the most outrageous bottle service presentations on the Las Vegas Strip, including a mini Jeep and a shiny gold “boat” for servers to ride in as they carry pricey bottles of booze to well-heeled customers. These days he is keeping the party going at Double Barrel Roadhouse as its general manager. American cuisine, including BBQ pulled pork sliders, smoked chicken wings and stacked BBQ burgers, is served daily. Carrillo describes the spot, located in Monte Carlo’s outdoor plaza, as “a true entertainment venue” offering beer pong, fip cup, air hockey and girls dancing on the bar and the catwalks overhead. “It’s the college-style version of the XIV Vegas Sessions party at Hyde,” Carrillo says. When there aren’t beach balls being tossed around the packed room and shots being poured into customers’ mouths, an MC gets the crowd going and plays games at the bar while the “Hot Girl Police” canvas the Strip, inviting people to come party inside. “I’m even looking into getting a mini cop car for them to ride around in,” Carrillo says with a laugh. “There is no cover and no dress code, and it’s just fun, controlled chaos. We are just helping people let go and be silly and not take things so seriously.” Carrillo—who likes to unwind with friends and a beer at local watering holes such as Steiner’s and Banger Brewing, or with a few bottles of wine at Sage in Aria—admits that executing ideas is what really excites him. “I love fguring all the pieces out,” he says. Just like he does when working on one of the 11 custom cars he has built or refurbished— including one of the frst Twin Turbo Corvettes and a limited-edition BMW M5. “It’s so rewarding to say I did it all myself. I love being able to fnd the problem and fx it, just like when I’m at work.” –CASEY BRENNAN

PHOTOGRAPH by ANTHONy MAIR VRATED.COM

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hef Heather Zheng is no stranger to adventure. Growing up, she moved around often, never living in the same place for more than six years. So it wasn’t a surprise that after completing culinary training at City College of San Francisco in 2004, she packed up and moved to Las Vegas in search of something new. Her frst job in town was as a waitress at TGIFridays. Then, she landed at Nobu in Hard Rock Hotel & Casino, working as a line cook. “There were a lot of big-name chefs and well-known restaurants in Las Vegas,” Zheng says. “I saw a lot of opportunity.” After a brief stint in Singapore—“There were delays on the restaurant I was opening and I had visa issues, so I left”—and another at Nobu Melbourne, Zheng returned to Vegas in 2013 to take over Shibuya, the Japanese restaurant at the MGM Grand. “The culinary scene in Las Vegas has changed so much over the past few years,” the 33-year-old Zheng says. “There is so much more competition and lots of new places opening.” As for her current role as executive chef Zheng says, “I have a lot of responsibility at Shibuya, but I am also given a lot of freedom and fexibility.” She says she doesn’t have a favorite dish, but tends to like foods that are naturally sweet and fresh from the water, such as scallops out of the shell, sweet shrimp and uni. When she isn’t in the kitchen prepping her specialties such as wagyu and foie gras gyoza, fried soft-shell crab and “anything raw,” Zheng—who admits that she doesn’t cook much at home—likes to check out smaller restaurants. Favorites include Chada Thai & Wine, Raku and Bund Shanghai. She insists the latter has the best soup dumplings. “I [eat there] at least once a week.” True to her wandering nature, Zheng says when time permits she likes to pop into two or three different places a night. “I like The Cosmo because there is so much selection: Greek, Italian and party food. I really like China Poblano—it’s unique.” And while the travel junkie is staying put in Vegas—for now—she’s looking forward to her next trip. “I just came back from Barcelona, Ibiza and Milan, but I want to backpack around South America for two weeks,” she says. “I’m trying to travel more; I’d like to leave the country once a year for two months. There is just so much to see and do.” –CASEY BRENNAN

PHOTOGRAPH by ANTHONy MAIR

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The Wandering gourmeT heather Zheng hits the road for culinary inspiration

Zheng loves the challenge of cooking for the masses of tourists who visit Las Vegas each year. “Often, I will change the favors of a dish and play with diferent combinations,” she says. “It’s creative and exciting.”

Little Market

Pepino El Pyu

Mercadito

Kegged cocktails are practically the calling card of beverage consultants Paul Tanguay and Tad Carducci, a.k.a. the Tippling Bros. Together they’ve installed draft cocktail programs at Mercadito Hospitality group restaurants in Chicago and now Las Vegas. At the bustling Mercadito in Red Rock Casino Resort, seven recipes—in addition to three aguas frescas (non-alcoholic) and two frozen drinks on draft—are batched into fve-gallon Cornelius kegs, then hooked up to a draft system to keep the bar doling out signature cocktails such as the Misty Sleeve, Little Market and Cheeky Cheeky Boom Boom—130 to 160 gallons each week! “Consistency, quality, and it comes out in a timely fashion,” Tanguay says. The trick, he adds, is to batch only some of the ingredients ahead of time; bartenders fnish and garnish the drink in front of the customer. “Some things don’t translate well when you keg them. We leave out bitters because they’re hard to measure on a large scale, and they can change the end result. Plus, it leaves a little mixology to be done.” That can mean bartenders light the very rum-y Big Nose Gets Native on fre or muddle brandied cherries before pouring the Tourista from the tap. Of course, some of Mercadito’s cocktails are still made entirely à la minute, such as the bright yellow Smokey Pablo, which is crafted with Cazadores Blanco tequila, mango and morita chile, and is garnished with a little drizzle of blueberry purée over the top. “The purée starts to sink in—it gives such a cool effect in the presentation,” Tanguay says. “We wouldn’t want to keg that.” In Red Rock Casino Resort & Spa, 702.979.3609; mercaditorestaurants.com/redrock InsIder Intel Serving as the beverage partners, Tanguay and Carducci, alongside Mercadito Hospitality partners Alfredo, Patricio and Felipe Sandoval, will open the next Las Vegas Mercadito location in January at Green Valley Ranch, along with two other concepts: Tippling Hall (a cocktail bar with globally inspired bites) and Double A (a speakeasy-esque boîte).

Big Nose Gets Native

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behind bars Pomegranate Paloma

Rose. Rabbit. Lie.

The Cosmopolitan’s social club relies on a draft system to deliver its two biggest sellers almost as fast as the crowd can order them. “I’m trying to get drinks in people’s hands as quickly as possible,” says Michael Lay, chief mixologist for Coastal Luxury Management, which runs the venue’s food and beverage program. It took Lay, mixologist Marshall Altier and the CLM team six months to arrive at the just-right lineup of the Moscow Mule (Tito’s Vodka, house-made ginger syrup and fresh lime) and the Pomegranate Paloma (El Tesoro Platinum tequila, house-made pomegranate grapefruit syrup and fresh lime). Cocktails are batched into 14 fve-gallon kegs, each of which, Lay says, holds approximately 100 cocktails. “And we go through a lot of kegs. I think it would be safe to say that we use more fresh ginger than any other account in Nevada.” In The Cosmopolitan, 877.667.0585; roserabbitlie.com

Moscow Mule

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GAME ON

The

Dream Team Next-geNeratioN casiNo marketiNg str ategies equal more thaN just free driNks for play By Jason Scavone Photography by Jon Estrada

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Caesars’ Total Rewards loyalty program tracks the spending of people who come to town for the big-ticket rooms, bomb restaurants and wild nights out.

T FROM LEFT: Jon Gray, Nick Tillinghast, Ricardo Castro Cabezas and Pasquale Romano. Shot on location at Te Cromwell. Suits by Stitched in Te Cosmopolitan of Las Vegas. Meet the team: Pasquale Romano moved to Las Vegas in 2005 with music-career aspirations. He then took a job working in hospitality for N9ne Group, where he ascended to director of VIP services. In 2014, he became director of hospitality marketing at Caesars Entertainment. Ricardo Castro Cabezas has more than eight years of nightlife and restaurant experience. In 2013, he met Romano, who brought him on board at N9ne Group. Castro became part of the Caesars hospitality marketing team in 2014 and caters to all non-gaming VIP guests. Nick Tillinghast relocated to Vegas in 2011 for an internship. He began working for Caesars Entertainment in 2012 as a public relations specialist. He crossed over to the hospitality marketing team in 2014 to work with Gray and Romano.

he best part about gambling is, obviously, the free drinks. We’ve been told that “winning money” is an option, too. Not that we’d know. But maybe you’re not like us. Maybe you’ve reached beyond the gratis hooch nirvana into the rarifed air of casino marketing, and you’re awash in show tickets, free rooms and comped meals. If so, we’d like to be your friend and stand behind you at the blackjack table to cadge all your on-the-arm booze while we bring you good luck. You don’t need it. The casino host just picked up your tab. Maybe though, just maybe, you’re part of that new breed of Las Vegas guest—the Gen X or Y customer (roughly two-thirds of total visitors who come here) with a thirst for more than gambling (similar to our thirst for free drinks). Caesars Entertainment is taking aim at that customer with its new hospitality marketing program directed toward the non-gaming guest. Its Total Rewards loyalty program now also tracks the spending of people who come to town for the big-ticket rooms, bomb restaurants and wild nights out. The ones who amuse-bouche before they amuse themselves at the slots. In January, Jon Gray, the head of nightlife across Caesars properties, tapped Pasquale Romano—whom Gray worked with at Palms—to head up the new VIP program that’s in its infancy. “We’ve got all the analytics behind it. We’re tweaking our Total Rewards program to better accommodate the hospitality customers and reward them for the spending they incur with hotel rooms, dining and nightlife, etc.,” Gray says. Guests can enjoy one-to-one earnings, mean-

ing every $1 spent in hospitality is good for 1 point in the Total Rewards program. Right now, Romano and his two hosts, Nick Tillinghast and Ricardo Castro Cabezas, already have, Gray says, a database in the hundreds of thousands, culled from the likes of Britney Spears bottle customers, patrons of the Anthology Collection of high-end suites across Caesars properties and high room-rate guests. As for what’s in store for the dedicated hospitality customer, expect it to be evolving— but for now it includes Caesars’ boutique properties such as The Cromwell, Nobu and The Linq Hotel, which opens at the end of the month, as well as nightlife venues Drai’s, the remodeled Pure and Brooklyn Bowl. In fact, nightlife’s tendency to custom-mold experiences to big spenders was a major consideration in the program. If you could get an elaborate show for buying a big bottle in a club, just what could you get for renting out a villa? “The gaming customer and the hospitality customer are certainly different profles and seek different rewards. We’ve talked to a lot of our hospitality customers, and really, a lot of it’s about access—getting access to certain great shows and priority seating,” Gray says. “A lot of these guests have high net worth and they spend a lot of money. They want cool, unique experiences. So some of this is going to be custom-tailored. For one it might be an upgraded room, for another it may be having a personalized freworks display. For another it might be seeing their name on the marquee.” Having your name up in lights on the Strip sounds great and all, but does it come with free drinks?

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the art of the buffet 50

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ONLY IN VEGAS There’s a method to conquering the cornerstone of the Las Vegas dining scene. The all-you-can-eat buffet is a delicate balance between quantity, quality and getting the best bang for the buck. Ever see someone go to the buffet and start out with salad? Amateur. After eating our way through countless buffets on and off-Strip, we’ve come up with a surefre method to maximize the quintessential Las Vegas dining experience. Just remember: wear stretchy pants and don’t load up on bread. By Grace Bascos

Photography Anthony Mair

DeciDing Where to go Not all buffet spreads are the same. Although you’d presume a buffet has something for everyone, there are some buffets that will appeal more to others. Groups with a high vegetarian contingency, for example, will enjoy the many meatless Mediterranean and Persian offerings of the Spice Market Buffet at Planet Hollywood. Really into the ocean’s bounty? rio’s Village Seafood Buffet has been a long-standing favorite, but Studio B at M resort has gained in popularity for its seafood selection on weekends. A little research goes a long way to make sure everyone is happy. take a Lap After you’ve been seated and given the server your drink order, if the host didn’t already give you a tour on the way to the table, get a lay of the land. Make note of where favorite items might be, or where long lines have formed for something special. If you’re unsure what you’re in the mood for, when encountering an item, ask yourself: Can I get this any other day of the week? Do I eat this regularly anyway? Can I make this myself better than these world-class chefs? If the answers are yes, move on. pLan of attack It takes 20 minutes for the brain to realize that the stomach is full. This means you’ve got 20 glorious minutes where quality and quantity intersect. Get it out of your head to eat in the traditional course order of appetizers, then salad, entrée and so on. As the buffet has evolved, it has moved away from large trays on steam tables and more toward individual portions. The key is to graze, not load up on any one thing (if it’s that good, you can always get more). rounD one: cha-ching! If you’re feeling especially extravagant, this means fnding the most expensive dish or ingredient on the buffet line and going to town. If you’re at Sterling Brunch at BLt Steak, the obvious choice is the caviar or lobster tails. At others, this will likely be seafood from the raw bar: raw oysters on the half shell, a huge plate of crab legs or cocktail shrimp, maybe even ahi tuna poke.

rounD tWo: caLLing aLL carniVoreS Once you’re done with the most expensive items, or if you skipped them entirely since seafood isn’t your thing, get thee to the carving station. There, under the lights, is a glorious piece of meat waiting to be sliced, whether it’s a hunk of prime rib, medium rare, ready to be slathered with horseradish sauce and dipped in au jus, or giant, juicy sausage links. Bacchanal Buffet at caesars palace has one of the most glorious meat stations, complete with barbecue spare ribs, lamb chops and brisket. Wicked Spoon in the cosmopolitan is the only spot where you can fnd bone marrow on the line. If you need mac and cheese with your barbecue, or believe eating crab legs without rice is wrong, then this is the time to work your side-dish game. But that whole plate of spaghetti? Didn’t you just have that last week at home? rounD three: SMaLL BiteS Asian dumplings are economical enough to eat. There’s nothing wrong with eating sushi if you can afford the rice in your belly, but consider opting for a made-to-order hand roll rather than the nigiri that may have been constructed a while ago. There are plenty of great all-you-can-eat sushi options in town, such as goyemon, and you’re better off going to one of those spots if you really need a sushi fx. Tacos can be hit-or-miss at buffets, especially if you have to build it yourself. Go street style if there is someone making them, such as the al pastor tacos at feast Buffet in texas Station. rounD four: eat Your VegetaBLeS When dining in Las Vegas, fber is your friend. Don’t shy away from salad, but go for super greens such as spinach, kale and arugula. Hearty vegetables such as Brussels sprouts are flling, but worth the nutritional value. When contemplating the iceberg lettuce, think: How much does iceberg lettuce cost? rounD fiVe: DeSSertS are tinY for a reaSon Even the sweet fnish to a meal is meant to be a feast. The little bites are just big enough to satisfy a sweet tooth, but small enough that you don’t have to commit to just one. And the buffet is one of the few places where no one will ever judge you for starting a meal with dessert.

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Where to buffet like a boss ...

f you thought being a VIP at a buffet meant simply skipping the line, Bellagio has an even better upgrade than that. Earlier this year, the Bellagio Buffet launched its Chef’s Table, which totally pimps out the all-youcan-eat experience. Think of it as your own private dinner party—with a buffet bonus. Not only do you bypass the line, but you and your minimum party of eight get a roped-off table in a prime location. The chefs—yes, the chefs— welcome you, then explain what goodies are already awaiting on your groaning board of food. Assortments of canapés, such as smoked salmon, mini-deviled quail eggs or antipasto skewers are there for the snacking, along with fresh baked breads. Then the real feeding frenzy begins. The chefs have prepared a special menu, based on your group’s likes and dislikes, previously discussed when you made the reservation. Live-action stations roll up tableside: salads are prepared to order; charcuterie and cheese are presented; racks of lamb or prime rib are carved to your liking; chocolate fondue is ushered around for dipping into with skewers of fruit and marshmallows—all without you having to get up from your seat. You are, of course, still welcome to get up and out of the velvet ropes to explore the plentiful buffet itself. The Chef ’s Table combines the personalized service of fine dining, interaction with the chef and a lot of exceptional, well-prepared food for a truly extraordinary experience that definitely makes you feel like you’ve conquered the buffet. In Bellagio, $54-$60 per person during gourmet dinner service. For reservations, e-mail buffetchefstable@bellagioresort.com

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ONLY IN VEGAS

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WHAT TO EAT NOW

dining by design

SENSORY OVERLOAD

Rose. Rabbit.Lie. seRVes UP tHe ULtiMate Feast

C Te whole-roasted giant Red Alaskan King Crab ($1,200) is a site to behold. First all the shells are removed for easy access to the decadent crabmeat, then the crab head is flled with three pounds of Lobster Newberg, crowned by a butter-poached lobster. Chilled crab salad adds a contrast to the richness of the roasted crab leg dipped in foie gras sauce. Two waiters carry out the dish, which is presented on a silver gilded platter. Also shown on the table: beef Wellington, caviar tacos, mussels and lobster cocktail.

reative agency Digital Kitchen conceived, designed and installed a mechanically enhanced triptych as the centerpiece of Rose.Rabbit.Lie.’s dining room. The display complements the venue’s social club narrative— taking guests from 1920 to 2019—by blending a historically signifcant painting with quirky, modern enhancements. A backlit rendering of Hieronymus Bosch’s “Garden of Earthly Delights” is brought to life with technology best known from vintage motorized signage—electric motors spin light flters, creating a double-take-inducing, fowing-water effect. Rose.Rabbit.Lie.’s key-like symbol, 3-D printed in solid metal and plated in gold, adorns the center of the installation. To complement the extraordinary image, executive chef Wesley Holton showcases dishes with similar panache—for example, his take on the classic beef Wellington. Cooked slowly and then grilled and sliced, the tenderloin is fnished with feur de sel and accented by creamy spinach blended into a purée with browned butter and crème fraîche, as well as mushrooms sautéed in olive oil and garlic. Hudson Valley foie gras and shaved truffes top the beef. The chef then creates a puff pastry atrium to cover the dish, focusing on each component rather than steaming everything together. A reduction of veal jus fnishes it off, along with brandy and— what else?—more truffes. In The Cosmopolitan, 877.667.0585; roserabbitlie.com –mELinDA sHECKELLs PHoToGRAPHy By fRAnCis + fRAnCis

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what to eat now

Johnny Church knows that the way to his woman’s heart is through her stomach. The recently betrothed chef and partner of MTO Café cooks comfort food that clearly makes a gal want to cuddle up and stay for a while. And now that he’s made his way through the city’s top kitchens, he’s settling into his own, opening the latest outpost of MTO in Downtown Summerlin. Perhaps the only thing sexier than a great cook is a ferce entrepreneurial spirit. Single? No, I’m married to my wife and the stoves. What’s your most requested dish at home? It always changes—we cook something seasonal weekly.

Cooking with Fire two of Downtown’s CooLEst ChEfs bring thE hEat

By Laurel May Bond Photography anthony Mair

They say chefs are the new rock stars. Do you have groupies? My wife is my biggest groupie. Which cuisine or type of food do you personally fnd the sexiest? I really love Thai food ... you have to appreciate how wine impacts food, and Thai food with Riesling wines is sooo good! Do you have a favorite Vegas restaurant for a big date night? I like a great lunch at Marché Bacchus. The patio overlooks Desert Shores lake and takes you away from Vegas. Another favorite of mine is Alizé [in Palms]. I was fortunate to work there once upon a time. The food, service and view are always on point. Have you ever experimented with creating aphrodisiacs in your home or work kitchen? I’m constantly trying new ways to spice it up in the kitchen—oysters, exotic fsh, anything at peak ripening, like a perfect peach. She married me ... Shag, marry, kill: Rachael Ray, Giada, Paula Deen. Easy: Giada, Rachael Ray, Paula Deen. If you were to appear in a sexy chef calendar, what month would you be? May, “birthday suit.” My birthday is May 25. What’s a simple, knock-’em-dead trick you can share with an amateur cook who’s set on cooking a romantic meal? Keep it simple—clean food with purity of favor and ingredients. Or call me—I cater now.

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There is perhaps nothing sweeter than a Southern girl who bakes. Throw in a dozen doughnuts (glazed, Boston cream, s’mores, Mexican chocolate, bacon apple fritters) and a steaming cup of coffee, and she’s downright irresistible. Meet Crystal Whitford, general manager and head pastry chef of O Face Doughnuts, who is known in the Downtown Las Vegas dining scene as an innovator among bakers. With a background in esteemed kitchens such as Thomas Keller’s Bouchon and Wolfgang Puck’s Spago, she can hold her own with the boys. Just make sure not to bug her on Sunday, unless you’re rooting for the Broncos. Single? Yes. Do you often cook for your dates? Absolutely. I love to cook for anyone. What’s your most requested dish at home? Generally homestyle stuff: pot roasts, chicken and dumplings. But I come from an Italian family, so pastas are a staple. They say chefs are the new rock stars. Do you have groupies? Absolutely … I pretend they are customers! Just kidding. I don’t think I’ve quite reached the rock-star-chef status, but I’m still holding onto the hope. Which cuisine or type of food do you personally fnd the sexiest? Moroccan or similar, because it’s a very hands-on experience. And of course chocolate for dessert is always a favorite. Do you have a favorite Vegas restaurant for a big date night? Sage [in Aria]. Have you ever experimented with creating aphrodisiacs in your home or work kitchen? Not necessarily creating them, but raw oysters and anything with chocolate are the go-to when it comes to aphrodisiacs … not together, of course, but they will do the trick. Not sure if it’s the actual food or the experience, but I’ve had great success with both. Shag, marry, kill: Emeril, Guy Fieri, Gordon Ramsay. Shag Emeril, marry Gordon Ramsay, kill Guy Fieri. If you were to appear in a sexy chef calendar, what month would you be? October … a great excuse to dress up, and it’s my birthday, so there’s that. What’s a simple, knock-’em-dead trick you can share with an amateur cook who’s set on cooking a romantic meal? Keep it simple and cook wearing only an apron and heels. It won’t even matter what you cook—they’ll love it.

By Grace Bascos Photography by Sabin Orr We asked six Las Vegas chefs to create dishes based on some of the cooLest tattoos We couLd find.

Dining

Outside the Lines Over the River and Through the Woods … Chef: mathieu chartron, restaurant guy savoy Model: christie Jay, blackjack dealer and music journalist Tattoo artist: Joseph barrios, Las Vegas The dish: stuffed-crusted rabbit loin, roasted rack with raspberry coulis, frog leg croquette, “mushroom” and forest herb lichen cake Ingredients: rabbit, frog, shiitake mushroom, raspberry, fresh herbs, hazelnut Dish inspiration: “the dish was inspired by the owl,” chartron says. “i decided to plate the dish on a piece of wood, as if the owl were landing on it to feast. all the components of the dish can be found in the forest, and the raspberry coulis represents the blood of the rabbit. frogs and rabbit are part of the owl diet and also used a lot in french cuisine.” Ink inspiration: “i am of greek heritage and my favorite mythological goddess growing up was athena, goddess of wisdom,” Jay says. “she had an owl as her companion, and it was a representation of her wisdom. my owl is now my companion.”

Octopi Love Chef: Christian Dolias, Desnudo Tacos and cuTThroat culinary Model: Jesikuh Dolias, registered labor and delivery nurse Tattoo artist: Ben Corn, Simms Ink Tattoo, Napa, California The dish: Lime butter-charred octopus, crispy red snapper skin, red snapper ceviche and pickled yellow peppers Ingredients: Octopus, lime, butter, red snapper skin, red snapper, yellow peppers, lime, habañero pepper, scallion Dish inspiration: “The idea has always been there since the tattoo was frst completed. My vision was to create a 3-D version to simulate the lines of the tattoo,” Christian says. “Sure, an octopus on an octopus tattoo seems like the safe route, but the vision was so much deeper—a simple dish that creates a cool contrast.” Ink inspiration: “I asked an artist I trusted to come up with something that would fow with my body since it was covering such a large surface,” Jesikuh Dolias says. “We came up with an octopus, and even though I’ve had it for more than 10 years, it is still one of my favorites.”

Ham Over Fist Chef: Brian Massie, executive chef, The Light Group Model: Chris Conlon, chef Tattoo artist: Adrian Evans, from Dallas The dish: The dish represents part of the menu at Hearthstone in Red Rock Resort, which has an interactive charcuterie area in the dining room. Ingredients: Duck rillette, apple butter, house-made ricotta, jamón Ibérico, mustard, truffe honey, Bay Blue cheese Dish inspiration: “I personally don’t have a single tattoo, and it’s going to stay that way. Instead, I live vicariously through Chris Conlon, who I have known for 20 years,” Massie says. “Chris’ artwork is the story of his culinary journey. The fsh represents working on fshing boats in Maine as a young kid; the vegetables show his passion for gardening; and the pig shows his dedication to cured salty meats and high blood pressure (as well as the pig farm he worked at during summers in Idaho for beer money). While I may love cured salty pork products, I never want to work on a pig farm … ever!” Ink inspiration: “It all started with the cow,” Conlon says. “I was a chef at a steakhouse and it made the most sense at the time. I eventually felt like the cow was lonely, so I decided to get him a few friends and went with a pig and my favorite fsh—Dover sole. From there I decided it was only appropriate to add some of my favorite culinary things: mirepoix (the base to all stocks and sauces), a chicken wing from Buffalo, pinot noir grapes, tomatoes and basil.”

Under the Sea Chef: Brian Howard, Comme Ça Model: Victoria Casciola, hairstylist Tattoo artist: Merdok at Hart & Huntington The dish: Poached octopus, king crab, orange clam and sea urchin, potato “river rocks” dusted in dashi powder, seaweed fuid gel, lobster foam, sea bean, charred kombu Dish inspiration: “I took inspiration from the large waves that fow down Vicki’s back,” Howard says. “I wanted to re-create a still life of what would wash up to the shores of the bay.” Ink inspiration: “Water brings Zen to my life and was the perfect element to tie my back creation together,” Casciola says.

In the Raw Chef: Rick Moonen, RM seafood, Rx Boiler Room Model: Ashley Sophia, cocktail waitress/shot attendant Tattoo artist: Jake Beckwith, artist and owner of West Coast Tattoo Parlor, Las Vegas The dish: Steak tartare served over roasted veal bone marrow Ingredients: Shallots, cornichon, capers, Dijon mustard, chives and diced flet of beef, garnished with fried shallot rings, quail egg yolk, chile threads Dish inspiration: “The dish was inspired by the [cheetah] print tattoo as well as the word ‘MEOW’ on her knuckles,” Moonen says. “Raw meat and bones are the staple diet of a healthy [cheetah], and this steak tartare will make you drool.” Ink inspiration: “I’m a huge animal lover, so when I saw someone had a cheetah print tattoo, I was like, ‘I have to have that!,’” Sophia says.

Wingin’ It Chef: Kim Canteenwalla, Honey Salt, Made L.V. Model: Madison l. Yeiter, bartender Tattoo artist: Eric Grover, Bloodline Elite, Oklahoma City The dish: A combination of quail, chicken and duck wings Ingredients: Variety of crudités, watermelon radish, breakfast radish, young baby carrots, carrot greens, celery hearts, fried quail eggs, blue cheese smear, Kansas City BBQ slather on the wings Dish inspiration: “The wings on the tattoo were prominent and the curves of her body were key inspirations in choosing the food,” Canteenwalla says. Ink inspiration: “Beauty in dark places,” Yeiter says.

Ashley Sophia, Christie Jay and Madison I. Yeiter courtesy of Top Tattoo Models Modeling Agency (toptattoomodels.com)

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ALL WRAPPED UP Banish the post-summer blues

NICOLE ZERAFA: JESSE J SUTHERLAND

moment of silence for the end of pool season. Now that memories of summer are fading faster than those tan lines, it’s time to assess the damage of too much sun on your skin and prep it for the cooler months ahead. Blake Feeney, executive director of spa operations in The Spa at Wynn Las Vegas, says there are some effective ways to clear post-summer skin, including exfoliations or peels and oxygen infusions. He recommends a full-body scrub once or twice a week, and a stronger exfoliation once a month. And when the temperature cools? “Hydrate the skin with oxygen-infusion facials and light serums, and still make sure to cover with SPF,” Feeney says. Give your bod some love

with these full-body treatments. Before you know it, it’ll be time to squeeze into that bikini again. • The summer or the weekend’s excesses can be erased with the Muscle Melt Treatment, which uses the healing properties of Arnica oil in a hot herbal wrap to eliminate tension. Enhanced with a deep-tissue massage, you’ll be good as new in no time. In The Spa at Wynn, 80 mins./$280, 100 mins./$375, 702.770.3900; wynnlasvegas.com • Get to know the new kid on the block. The Delano’s Bathhouse offers the Red Rock Anti-Aging Body Treatment, a full-body scrub made with salts from Utah’s Great Salt Lake that will give you that fall glow. Follow it up with a Red Rock Canyon-inspired red mud wrap to tone and hydrate skin, and end with a relaxing scalp

and neck massage and a bodybutter application. In Delano Las Vegas, $240-$250, 877.632.9636; delanolasvegas.com • The Thermal Seaweed Body Wrap is ideal for those looking to rejuvenate from the inside out. Start with a seaweed foam mask to eliminate toxins and excess fuids, and follow with a body exfoliation for smooth skin. There’s no faster way to recover from your punishing pool schedule. In the Spa at Bellagio, $165-$175/50 mins., 702.693.7472; bellagio.com • Who knew there’s a better use for grapes than in winemaking? Green tea, seaweed and ginger root mask, along with grape seeds from the vineyards of Napa Valley, are the building blocks of the Green Tea Wrap (pictured), which exfoliates and helps promote metabolism. An aromatherapy lotion fnishes the treatment, leaving your skin feeling revitalized. In The Spa at Green Valley Ranch, 80 mins./$200, 702.617.7570; greenvalleyranch.sclv.com • Polish away the ravages of the sun and fnd your natural glow, just in time for fall. The Energizing Body Scrub awakens the senses with a detoxifying blend of natural ingredients and essential oils. Select the 100-minute service and complete the experience with a full-body massage for an indulgence of the highest order. In Canyon Ranch Spa at The Venetian, 50 mins./$180$190, 100 mins./$335-$345, 877.220.2688; canyonranchspa.com/lasvegas –GENEViE DURANo

5 MINUTES WITH ...

Nicole Zerafa

Original Diva Hair Salon is more than a boutique hawking the popular Australian extensions line for which it’s named. Sure you can still get clip-in extensions, including the Diva in a Box (eight rows of faux locks), ponytails and bangs in a spectrum of colors and lengths. But the salon also ofers blowouts, nail services and makeup applications, as well as a men’s barber. Owner Nicole Zerafa shares her tips on how to achieve ultimate diva pizzazz. In Miracle Mile Shops, 702.836.9112; originaldiva.com.au –JESSI C. ACUÑA What’s the biggest misconception about hair extensions? Tat all hair extensions damage your hair, which is not true. You have to make sure that the brand and products used, such as glues, are high quality. Original Diva extensions are made from real hair. How does this difer from other brands? Most extensions are coated with silicone, because it makes the poor quality look and feel better. Tis shortens the life span, though. Original Diva has no silicone coating because of the high quality of the hair used. What’s the best way to properly care for extensions? Wash your extensions using a sulphate-free shampoo and conditioner. It’s also good to use a heat protector [to guard against damage from fatirons and curling irons]. Te Vegas climate is very dry, so be sure to use overnight treatments. What are the pros and cons of clip-in extensions versus tape extensions? Clip-in extensions are lowmaintenance and easy to use. Tere is no ongoing cost to maintain, and they can be put in and taken out within minutes. But, they do need to be done daily. With tape extensions you will always have amazing hair, as they are permanently in. You do, however, need to have them taken out and re-taped every four to eight weeks, which can get costly. We use a very good quality tape on our extensions, which is strong and doesn’t damage the natural hair. What are some styles that can be accomplished with hair extensions? Extensions make hair look polished and full. Tey allow you to have the dream look—thick, full, bouncy, luxe locks, and they also create big buns and ponytails.

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Oct. 24-26 Life is BeautifuL

HigHly Rated A curated entertainment guide for October and beyond By geoff Carter MIKE DOUGHTY: QUESTION JAR SHOW October 19 The former lead singer of 1990s alt.rock/jazz/ hip-hop band Soul Coughing has a brand-new bag. (Soul Coughing is best known for “Screenwriter’s Blues,” “Soundtrack to Mary,” “$300”—look, just Google them and be amazed.) Mike Doughty’s Question Jar Show allows the endlessly inventive singer-songwriter to play to his strengths—namely, improvising jokes, rhymes and entire songs pretty much on the spot, with the help of his cohort Andrew “Scrap” Livingston and a variety of questions posed by the audience. He’ll also dig into his catalog of songs, which not only includes his Soul Coughing work but some terrifc solo material. (Oh, you oughta Google “Busting Up a Starbucks” while you’re at it.) Tickets start at $20, The Bunkhouse, 702.854.1414; bunkhousedowntown.com

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LIFE IS BEAUTIFUL FESTIVAL October 24-26 You want a reason to see this three-day music, art, cuisine and culture festival in Downtown Las Vegas? I’ll give you a dozen: Foo Fighters, Kanye West, Outkast, Arctic Monkeys, Skrillex, Lionel Richie, The Flaming Lips, The Roots, TV on the Radio, Broken Bells, live cooking demonstrations by the likes of Jet Tila and a TED-quality speaker program. That’s just, like, the frst 12 reasons off the top of my head. There are actually dozens more bands and DJs to see (including MS MR, Panic! at the Disco, OK Go, Phantogram and Jenny Lewis), plus a giant street-art component, a “culinary village” serving up the delicious nonstop and too many more attractions to name here. Basically, you could do these three days and be sated for an entire month, if not an entire season. Beautiful, indeed. Weekend passes begin at $250, Fremont East Entertainment District; lifeisbeautiful.com

Nov. 5

THEATER

NatIve daughter

Playwright ryan reid brings her New York success home By C. Moon Reed

PHOTOGRAPH by ElizAbETH buEHRiNG

HAPPENINGS

t’s not the topic that would typically attract a vibrant young woman, freshly graduated from The New School. Nevertheless, Ryan Elisabeth Reid is interested in gerontology. The 24-year-old New York-based Las Vegas native takes accordion lessons from a 73-year-old man. She supervises a music therapy program in the dementia unit at Isabella Geriatric Center. And after founding Sprat Artistic Ensemble in 2012, she wrote, designed and directed a play called One Day in the Life of Henri Shnuffe in order to explore, “increase empathy for” and bring awareness to the lives of the elderly. The play started—as many projects do these days—with a Kickstarter campaign. It raised more than its goal of $6,000, as well as earned a review in The New York Times in which Neil Genzlinger wrote, “The purpose here, though, isn’t so much to tell a story as to depict a way of life, solitary and disconnected from the world.” After the success of her frst work, Reid is now embarking on her second. This one will simply be titled Henri, and it will be “an intimate theater experience about the ... complexity of Alzheimer’s and aging, featuring an intergenerational cast ages 8 to 80.” While One Day in the Life was startlingly immersive and interactive—the play was set in the protagonist’s apartment, and the 20-member audience was in the “apartment” with him—Henri will be intimate but also will allow viewers a little personal space. Henri still focuses on an aging protagonist, but this time, it will focus on different moments from the character’s life. As for the venue, it will move to the Troesh Studio Theater at The Smith Center for the Performing Arts in Las Vegas. Reid is excited about the opportunity to collaborate with the Cleveland Clinic Lou Ruvo Center for Brain Health (just steps from The Smith Center), which conducts research to help combat the effects of brain diseases. The Ruvo Center provided access to its doctors and staff and was instrumental in bringing the play to Las Vegas. There will also be panels after each performance (except opening night), so that viewers can discuss the issue of aging and

Alzheimer’s. The moderated talks will include doctors, caregivers, social workers, and cast and crew members. If the name “Reid” sounds familiar, then the answer to your question is, yes, that Reid. Her father is former Southern Nevada politician Rory Reid and her father’s father is U.S. Senate Majority Leader Harry Reid. And while having a prestigious family has likely opened doors for this young talent, it’s actually Reid’s maternal

grandfather who has infuenced her creative pursuits. He was diagnosed with Alzheimer’s at the Lou Ruvo Center when Reid was in college. So yes, this is a case of art imitating life. It’s also a case of art aiding life and looking to improve it, delicately and empathetically. October 17-26, tickets are $49, Troesh Studio Theater in The Smith Center for the Performing Arts; thesmithcenter.com

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October 15 - 19, 2014 TPC Summerlin | Las Vegas, NV A Las Vegas Tradition Since 1983 /ShrinersHospitalsOpen

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