Wine: Beckman Vineyard Beaux Chevaux Syrah
Food
What do ice cream, frozen waffles, cocoa, coffee, vodka, cookies for humans, cookies for dogs, protein bars, granola bars, chewing gum, candy sprinkles, Pop Tarts and the Dairy Queen Blizzard have in common?
It had to happen: With more Americans trying to get control of what goes into their bodies by reducing their consumption of processed foods, trying to eat more local foods, making their own baby food — even doing the same for their pets — it seems only natural that soft drinks would be next. And home carbonation has taken off during the past few years.
DINING OUT
Spanish red peanuts evoke a nice memory for me. My dad was a big fan of them — especially when they were hot, which is how we used to get them at a counter in a department store near my childhood home. Maybe that’s why we went to that store more than any other.
Here’s something you don’t see in Southern Nevada every day: Three young adults, 19 to 20 years old, working in the blistering June sun, up to their ankles in dirt, clearing weeds from a plot of eggplant. They weren’t being paid, and no, it wasn’t part of a sentence, criminal or otherwise. These labors were bearing fruit strictly by the choice of the laborers.
Celebrity chefs and landmark restaurants continue to come and go in Las Vegas. One of the latest is Carmine’s, based on New York’s Upper West Side and with locations also in Times Square, Atlantic City, Washington, D.C., and the Bahamas. Carmine’s is scheduled to open in July at the Forum Shops at Caesars. Here’s a recipe from the restaurant’s cookbook.
OGDEN’S HOPS & HARVEST, TIVOLI VILLAGE, 440 S. RAMPART BLVD.
Phillip Dell lost 92 pounds and ended up winning $10,000.
What a difference a decade and a half (give or take) makes. I remember when I started doing this column, a reader asked where he could get linguica, a Portuguese sausage. Fresh out of Florida, I didn’t know what it was, and the closest source turned out to be in California. Las Vegas has grown a lot since then, not only in size but also in the sophistication and diversity of its collective food tastes. When we recently had another request from reader Joan McMaken, several local sources were reported.
Hakkasan opened last month as part of a five-story culinary/nightlife complex of the same name, with the dining area on the first floor. Heading the kitchen is chef Ho Chee Boon, who received a Michelin star for Hakkasan’s New York location, assisted by a team including wok and dim sum chefs. Here’s a sample from the menu.
Reader Elise Meservy emailed in search of a recipe that ran in the R-J early this year. We don’t archive nonlocal stories, and you won’t find them online, but she had the approximate date and I dug through the stacks and found it. With fresh raspberries coming into season, I think it bears repeating.
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