If you have stayed with us recently you might have noticed this giant white wall. Well the wait is almost over!
We are excited to announce The Buffet at ARIA will be opening late December with a completely redesigned look and expanded food options! This new distinctly designed space has great views overlooking the pool that will be matched by enticing flavors from around the world. With expanded Seafood and Salad islands and platter serving for your table, where you can design your own seafood platter, you can’t go wrong. You will be able to take advantage of family style servings or single portions depending on your appetite or party size and the great Tandoor oven will still be available including a new Charcuterie section with all the best meats and cheeses. There will also be a larger Asian food section and our famous, world-class dessert section will be better than ever. The options are endless and with this new and improved buffet, it’s a must on your list of dining destinations. It’s truly “An entirely new way to Buffet!”
The holidays in Vegas sound like a great option, right? At ARIA we have the holiday décor up and an incredible array of fine dining options. A few of ARIA’s fine-dining restaurants have created special menus just for this time of year. At Sirio Ristorante there’s a delicious Christmas menu featuring a Lobster Trio; bisque with sweet potato croquette, steamed with Fregola salad in citrus vinaigrette and Tempura medallion with wild mushrooms and béarnaise sauce. They’re also serving a cheese ravioli dish cooked in butter sauce and topped with shaved black truffles. A delicious gift for your taste buds on Christmas day!
If you’re looking for a New Years Eve to remember and a delicious dinner experience before a night on the town then Jean Georges Steakhouse, Sirio Ristorante and Sage all have a preset menu that will be sure to start your night off right. Jean Georges has two New Years Eve menus starting at $175, each featuring 5 courses and dishes like the grilled Foie Gras Terrine topped with apple jalapeno marmalade. They are also featuring a delicious Angus 300 Wagyu Filet and Australian Rock Lobster. At Sage there will be a NYE tasting menu and a grand tasting menu that offers three or five courses starting at $120 for you to choose from that showcases delicious lobster, steak and duck dishes. Sirio Ristorante has a five course menu starting at $170 with King Crab leg wrapped in zucchini with shaved black truffle. Whether you’re here for Christmas of New Years let us take care of you and start your holidays off right, view the full menus here!
Most of us who frequent restaurants have seen or at least heard of a wine pairing menu. The basic premise is that a sommelier chooses a style and vintage that best compliments the dish you are being served. At Sage, they take this idea one step further to include beer.
With a wide selection of domestic and imported beers, including some that are extremely hard to find, Sage can recommend a perfect brew to match any appetizer, entrée or dessert. Here are two pairings to try next time you visit.
Iberico Pork Lion served with Sierra Nevada Ovila Dubbel, California
Grilled Spanish Octopus served with Orval Trappist Ale
Hello everyone. This is Chef Vincenzo of Sirio Ristorante chatting with you live! What questions do you have for me?
Q: Ada Angarano We will be arriving at the Aria in Feb ’13 to celebrate my birthday! One of my favorite foods are “lamb chops” but I only eat them at a restaurant as my family will not eat, any delicious “lamb” dishes that might sway me in your direction on Feb 22?
A: We have several dishes on the menu currently. We use handpicked Colorado Lamb. The dish I recommend is the Pistachio Crusted Rack of Lamb with a Lamb Demiglace.
Q: Robert Tarver I’d love to get a good homemade spaghetti sauce recipe or a good lasagna recipe….
A: First, it is all about high quality product. Using tomatoes from Italy is the best option. Some good basil is important as well, but a good sauce is all about passion and time. Take your time, a good sauce should simmer a couple of hours and make sure you blend or strain it at the end.
Q: Dawn Elizabeth Garcia What has been one of the toughest challenges you have faced as a Chef?
A: Learning English. I moved from Italy and it was a challenge. In fact, learning the way restaurants are run in American is very different as well.
Q: What is the most popular item on your menu?
A: People really love our selections of pasta, most of which are made on property. Stuffed pasta and Osso Bucco are probably our most popular. There is also a Branzino from my hometown that I love to have guests try.
Q: Aracely Carreon Can you give me ideas for a plate that I have 2 present with salad my toping is Sea food..
A: Shrimp, lobster and crab legs are always a good bet.
Q: Marjorie Winston What’s the best stuffing for fish?
A: We normally don’t stuff the fish, we like to keep the flavors simple and let the ingredients speak for themselves. We use Sea Bass with Rosemary and Garlic a lot as a stuffing.
Q: What is a great, go to cigar for the majority of an Italian palate?
A: I usually don’t dry my fresh pasta here in Las Vegas because it is so dry. In a better climate, I would say 6 – 7 hours is ideal.
Q: Eric Castañeda What is the best way to layer a lasagna. Ingredients as well pls.
A: I like to mix Béchamel with my Bolognese. Start with sauce on the bottom, the sauce and cheese, repeat for 10 – 11 layers. Finish with a nice parm and mozz to finish it off for classic like my momma used to make.
Stephanie Graham Do you have any gluten free options at your restaurant? I ate there a few years ago before discovering my allergy and it was excellent!!
A: We have a corn pasta in-house at all times that we can substitute into any dish. We also have three dishes that are Gluten Free already on the menu.
Q: Dawn Elizabeth Garcia What are some of your favorite cooking wines?
A: Anything Sweet. Marsala Port Wine, Vin Santo, Madera. They all make great sauces.
Q: Art Abrantes Greetings Chef! Do you offer a sea urchin and pasta dish at your restaurant?
A: Sometimes as a special. I really like it but not everyone sees it as an Italian ingredient.
Q: Justin Archbold When are you going to add vegan options to your menu? Rather than just “seeing what the chef can accommodate” us with (aka sauteed vegetables or salad) ?
A: Pretty much any dish marked with V on our menu can be made Vegan very easily. Normally it is as simple as removing cheese.
Q: Cindy Hull can you make a gluten free,milk free lasagna?
A: That would be a challenge, but I like a good challenge J
Q: Mitch Zamara One of the best meals I’ve ever had was your PICI TOSCANI.. What is it that makes that dish so amazing? Please share your secrets to this dish so I can recreate it for my girlfriend who also LOVES it!
A: One part is the sauce. The pasta is a classic fresh recipe from Tuscany and that really makes a difference. The shape of the pasta really does make a huge difference in the dish.
Q: Amy Valentino What is your favorite pasta dish for the holidays? I come from traditional italian family n always hav a pasta dish.
A: Right now, I love making Butternut Squash Ravioli, great for Thanksgiving. Since the winter is Black and White Truffle season, I like a nice rich Cheese Risotto with Fresh Truffle.
Q: Randy Galliher The big question is: Do you put sugar in your sauce? I have argued with several Italians on this one. Seems like if you are from southern Italy the answer is yes, northerners say no. What do you think?
A: Yes, especially during the winter when the tomatoes are a little too acidic. Once you can use good tomatoes and heirlooms in the summer I normally do not.
Q: Sarah Meintzer What’s the best Italian dish to make for a night in?
A: Tagliatelle with a nice simple tomato sauce. Pasta is always the best way to go.
Q: Jason McDermott I am trying to honor my grandmother by making her favorite dish – Gnocci. All her recipes were in her head, but I am looking to make some for the family over the holidays. Do you have any ideas for a flavorful gnocci?
A: The secret is to cook the potato the day before and let it rest. That way it does not need as much flour. Always use 1 -2 eggs, come parm and a touch or butter and sage.
Q: Jeremy Wilson What would you recommend to a first time visiting couple at your restaurant?
A: Allow me to make a custom menu for you J
Q: Mike Hendel What do you make.for yourself at home?
A: Sandwiches J My wife and daughter love pasta and pizza, so I enjoy making those.
Q: George Fallar No question, just a compliment for your extraordinary food. The Pici is something to behold, in particular.
A: Thank you!
Q: Oldman Rivers I SURE YOU HAVE A DELICIOUS ” VEAL MEAL” TO SHARE . DON’T YOU ?
A: I have a lot of veal dishes. You can never go wrong with the Osso Bucco. I love veal so much I actually made a pasta with it, Veal Agnolotti
Q: Rrl Lopez Whats the best way to make a Tiramisu?
A: Don’t over whip the mascarpone or it turns into butter. Adding a little liquor into the coffee, maybe some brandy, is always a great idea.
Q: Tommy Nester What is your technique on making Eggplant Parmesan without it turning out soggy? Thanks, you rock!
A: I fry it in a deep fryer. A little flour, egg and then into the oil. Then build it with the tomato sauce so it can soak up just enough.
Q: orge Diaz How long should I boil the water before I drop the Pasta?
A: As soon as it starts to boil. Salt the water and make sure that the water is at a full boil.
Q: Michelle Tomasino Do you know how to make spiedini? Is it an option on your menu?
A: I do, but we do not currently have it on the menu. If you are looking for grilled meat dish, I recommend the Beef Tenderloin. I’d be happy to put it on a skewer if requested!
Q: Nora Jojola Can you send me some???
A: You will have to come down to Sirio and try it! It wouldn’t be nearly as good if I sent it to you J
Q: Robert Moore Chef, are you as excited about the new Zarkana show as I am?
A: Absolutely! I think everyone will enjoy it, but it would probably be better with a nice Italian meal!
Q: Ahmad M Ahmad Are San Marzano tomatoes from Italy the best to use for a homemade sauce?
A: Definitely. Being from the hills around Napoli, they are the original. Juicy, sweeter and just a better fit for a good sauce.
Q: Mariano Benzo Be there Monday !
A: I will be as well! Please feel free to say hello!
Q: Christa Hecker Tell me how to make the yummiest creamiest Italian white sauce to have with fettuccini please;I liked version pretty well but I want it better
A: It is all about using quality ingredients. I like to put just a touch of white wine for a bit of acidity. Garlic oil is a great addition as well.
Q: cott Jacoby Q: Do you like mcribs from mcdonalds?
A: I can honestly say I have never tried it.
Q: Lou Trudel How do you make your Pomodoro sauce ?
A: It is really about using quality ingredients, preferably from Italy and making sure you strain it at the end.
Q: Lizzy Weiner can ask about a million things…but first as jewish girl…whats the difference between sauce and gravy…iii call it sauce and my daughterss new favorite thing is biscotti…cant find a good recipe is there a trick?
A: There is no translation for gravy in Italian J They are the same. For Biscotti, add a little bit of anise for flavor.
Q: eremy Stanis Has anyone ever told you that you look like a taller balder Danny DeVito?!
A: This chat is the first time actually! I think it is that picture above. It doesn’t do me justice.
Q: Ahmad M Ahmad Whats the best technique for a meatball as far as cooking it? Do u pan fry a little and then bake til done?
A: I bake it all the way through. The secret is not about cooking it though, it is about not over mixing the meat. If you do that it adds salt and breaks it up too much.
Q: Rebekah Julia Moreno Will you recommend a low carb, but authentic Italian meal.
A: There are a lot of traditional Italian dishes that are not pasta. Proteins like beef, veal and seafood are always a great way to go. I highly recommend our Dover Sole, light, simple and no carbs.
Q: Shannon Rash What is a good italian soup to make for the winter?
A: I like farro in winter soups. It is a great winter grain. Especially with porcini mushrooms. We are actually running this right now as a special in the restaurant.
Q: Christy Douglas Do you have shrimp scampi pasta?
A: We have a scampi that we can add pasta too, but traditional scampi (which are the langoustines) do not come with it.
Q: Luis Polo Mendoza best way to make risotto?
A: You need to have just the right amount of stock and have it handy. Don’t put it all in at once.
Q: Tom Duran Chef I will be in Vegas mid February. And I as well am a chef in California is it possible to tour your kitchen
A: Absolutely!
Q: Christine Sunkes What is your favorite dish of your own to eat?
A: Anything with truffles. We get some of the best in the world and have them available 365 a year.
Q: Carlos Lurssen Any advice to create the perfect piccata sauce ???
A: Adding some demiglace is always a nice touch.
Q: Ahmad M Ahmad Is a truffle Made in America worth it as far as an alternative to a super expensive italian or french one?
A: No, they cannot compare. But the Australian Black Truffles are very nice.
Q: Rigo Chow Whats the fish broth and tomato with seafood called something like choppin ?
A: I believe you mean Cioppino. In my hometown we call it Guazzetto. Depending on the region where you are the ingredients it has many different names.
Q: Carol Rugh Do you ever use heriloom tomatoes in place of Roma’s to reduce acidity?
A: Yes, they are much, much better in terms of flavor. We use them whenever we can.
Q: Rocio Montes My husband doesn’t like ricotta cheese. What other cheeses may I use to make my lasagna flavorful? Thank you for your time this is very interesting and helpful!
A: I actually don’t use Ricotta in my Lasagna. I only use parm and mozzarella. Ricotta is from a different region and I stick to my roots.
Q: Jeremy Stanis Chef, whats you favorite guilty pleasure to eat?
A: I cannot stay away from Chocolate. I even made a cello (Italian liquor) out of it!
Thank you everyone for chatting with me! I hope you enjoyed it and I really do look forward to seeing you at Sirio! Ciao!
Javier’s is open for business and the food and margaritas aren’t the only thing worth checking out! This 9,000 square-feet open space sits in the center of the Casino Floor inviting everyone in with its Mexican-style energy. The lounges decorated with rustic metal nail heads and corset-style lacing on the leather booths are just some of the many details in this bold venue. Scattered throughout are hand-crafted pottery pieces from Mexico and reclaimed vintage belts on the windows and door frame. The bar is surrounded by rope strands creating a canopy and giant center bar filled with the finest tequilas. Another major highlight for Javier’s is the world’s largest piece of chainsaw art. At 3,000 lbs covering 25 feet, the “Dia de los Muertos” inspired art piece is a sight itself with immaculate detail hand-carved by J. Chester Armstrong. This piece is definitely worth a closer look!
On to the food! The delicious Mexican inspired dishes developed over time from generations upon generations of my family recipes are sure to please everyone. Get started with tasty Ceviche de Camaron or Taquitos and a Piña or Jalapeno Margarita. While you wait, crunch on tortilla chips and some of their fresh amazing salsa. For the main course, the options are almost endless. Dine on Carne Asada, Carnitas or go with a classic like enchiladas, tacos or fajitas. Each dish is created with unique flavors giving your taste buds a delightful surprise. One sauce on the menu, served over the Enchiladas Poblanas, contains 32 ingredients including chocolate! Javier’s is open daily from 11:30am- Midnight with the lounge closing at 2am! This place is booming with energy and provides an incredible atmosphere for everyone, be sure to visit Javier’s soon and enjoy any of its delicious food and drinks. You can’t go wrong with any choice!
Earlier this month, ARIA along with Bellagio, MGM Grand and Mandalay Bay hosted the third annual Food & Wine All-Star Weekend with host Gail Simmons of Top Chef. This event was one of many that were held over the course of October 5-7 weekend highlighting some of MGM Resorts finest chefs and venues. ARIA put forth its stacked line-up of superstar chefs who came together for a truly All-Star Lunch at Sage. Guests had an opportunity to enjoy five courses from chefs Masa Takayama, Michael Mina, Julian Serrano, Shawn McClain, Jean-Georges Vongerichten and Jean-Philippe Maury.
Chef Masa started the lunch with an hors d’oeuvre of Santa Barbara Shrimp with Uni.
Michael Mina then served his amazing Foie Gras Terrine with ciogga beets and candied almonds.
The next course by Julian Serrano consisted of Thyme-Infused Scallop with Orange Marmalade and Poached Sweet Cherry Tomato.
Sage Chef and creator Shawn McClain, delighted guests with a Caramelized Salsify and Fennel Ravioli with Glazed Pork Belly.
Then Jean-George served up a delicious Roasted Wagyu Filet Mignon with Foie Gras Dumplings.
Finally for dessert Jean-Philippe Maury pulled out a spectacular creation called “Holy Peach,” made with caramelized peach, orange blossom and yogurt sorbet.
Each course was paired with a wine by a master sommelier which made this lunch a favorite of the weekend. The event offered a plenty of variety of fine dining and even a chance to chat with the chefs themselves.
Later that same evening Chef Masa hosted an event unlike any other pairing event you have experienced. Instead of matching his delicious sashimi with cocktails, wines or even beer, chef decided to serve the best champagnes in the world along side his seafood creations. Here are the courses:
Hair Crab with Chrysanthemum paired with Krug Grand Cuvee
Toro Caviar paired with Angel Black
“Kawahagi” Trigger Fish with White Truffle Julienne
Sushi: Toro, Sahimaaji and Ika paired with 1999 Charles Heidsieck Brut Rose
Yuzu Sorbet paired with the world’s most expensive champagne, Angel Platinum
Chef also surprised guests with a final course of White Truffle Ice Cream that would make any gourmand beg for more.
Food & Wine Weekend is a great event that lets everyone passionate about food get a real treat and a once in a lifetime experience. Visitors can be delighted with these dining options year-round at ARIA at any of our fine dining restaurants. You’re sure to be enjoy any choice, try them all!
ARIA Resort & Casino is happy to announce Javier’s Cantina & Grill will be opening this October! It will be added to the expanding list of culinary variety on ARIA’s property. Javier’s, established in 1995 inNewport Beach, offers regionally influenced home-style Mexican cooking using the best quality ingredients. One of its other famed treats is its large selection of premium tequila.
The casual-dining restaurant, already established in Southern California andLos Cabos,Mexico, will be located in the center of the main casino floor, new The Deuce Lounge. Javier’s will provide patrons with delicious plates of seafood, steaks, chicken and will also feature vegetarian options as well as their famous made-to-order shaken margaritas.
Javier Sosa is the chef behind the hot spot for those in Southern California andLos Cabos,Mexico. This casual establishment features a clean white architecture designed by in-demand hotel designer, Dodd Mitchell, and will be a great addition to our dining family. Visiting us this October and make sure you grab some fajitas and a famous Javier’s Margarita!
Tetsu at ARIA is open for business! This interactive teppan dining experience from Michelin Award winning chef Masa Takayama is now open to the public. Set in a more private and person personal space much different from the open airy feel of its neighbor barMASA, Tetsu’s venue features six VIP and two communal teppan grill tables with seating for 10 and five, respectively. Skilled teppanyaki chefs will prep, cook and plate orders specific to each guest’s request. The centerpiece is a produce display holding the finest quality meats, seafood and vegetables.
This isn’t your normal teppanyaki grill, although the chefs prepare your plates in front of you, there won’t be any flying knives and you won’t find an onion volcano on these grills instead Tetsu and barMASA pride themselves on the freshest ingredients having their seafood flown in twice-weekly from Tokyo. Your chef is there to cater to your every detail, making this a one of a kind experience while suggesting a sake pairing from the restaurant’s nearly-100-bottle collection. Next time you’re in Vegas or ARIA make a point to stop by Tetsu and enjoy some of the amazing dishes from Chef Masa!
Hi everyone, this is Chef Camarota from Sage here at ARIA. I’m here taking your questions until 6 pm! Fire away.
Q Historically, what spice do you use most besides salt or pepper? Also, would you personally ever use margarine instead of butter or oil and why?
A: Fennel and Coriander Seed, I tend to find they work well with all sorts of applications and protein and fall within the Mediterranean flavor palette.
A: No, I wouldn’t use it. Margarine really is oil anyway so why not use the real stuff.
Q: I love the fact that he includes a beer pairing with the tasting menu. Does he think having a beer pairing will become more common in fine dining as awareness of the complexity and choices of beer grows?
A: I definitely think this will become more common. There can be flavors more complex in beers than wine and I think these pairings work well with lots of cuisine. And, its not intimidating!
Q: The recipe for the beet salad please….yum!
A: We’ve had a few beet salads, but the best way to roast a beet is to roast it with salt, pepper and your favorite spice with the skin on and a little olive oil in tin foil until they are fork tender.
Q: Quick and easy gluten free ideas, please?
A: It’s amazing how many gluten free requests we get and there are lots of options! Seafood and veg are always easy to do gluten free. We have a tomato salad I highly recommend. There is a new Keller product out, gluten-free flour I highly recommend!
Q: What are your specialties that we can enjoy when we come visit soon?
A: If you come before summer is over you can take advantage of all the great California produce; Sweet Corn Ravioli, Heirloom Tomato Salad with Avocado and Bacon and always our signature Foie Gras Brule!
Q: What is your most popular dish?
A: Main Diver Scallops with Braised Oxtail severed with Wild Mushrooms and a Brown Butter Reduction. It’s a great savory mix of seafood and beef.
Q: What dessert would you make me for my birthday in August? 
A: I’d make you a White Chocolate Ganache with Oatmeal Streusel and White Peaches. It’s a great combination of chocolate and fruit!
Q: Where do you get your strawberries from? Nothing worse than a strawberry that’s not sweet.
A: We get our Strawberries from Harry’s Berries out of Ojai, California. Any Farmer’s Market in California, and even the ones here in Vegas, are typically a good bet.
Q: If I wanted to add liquor to a chocolate cake would I do it in place of water or oil?
A: I would probably add it in place of the water. You will still need the oil for the moistness. But, it depends on the recipe. Be careful, a little liquor can go a long way.
Q: Chef, I have eaten at your restaurant many times. I love the foie gras crème Brule. How do you get that fluffy texture?
A: Hi Chef! Lots of love J It’s actually a secret we can’t give out!
Q: Why did you choose to be a Chef in Las Vegas?
A: I was the Exec Chef of Custom House in Chicago with Shawn McClain and this opportunity came about that we couldn’t pass on! New restaurants are always a blast.
Q: When you are using dried herbs. Do you add them during the cooking process or after? (i.e. oregano in a sauce) thanks!
A: Definitely during the cooking process. The Heat helps extract the flavor. Fresh herbs are better to use later on in the dish.
Q: How often does Chef McClain visit Sage?
A: He is actually here today through Saturday. Normally he visits about twice a month.
Q: Hollandaise is there an easy way to make it besides the instant mix??
A: Absolutely, I like to use whole butter, it’s not traditional but it works really well. Start with 2 egg yokes, 2TB of water, whisk over low heat or a double boiler until the eggs approach ribbon stage, be careful not to scramble them. Then, add half a pound of butter and flavor with tarragon, salt and white wine vinegar.
Q: What would your IDEAL pizza consist of? Toppings, dough, baking style, etc.? Assuming any ingredient of the best variety is available. Thanks a lot!
A: I like a typical East Coast dough with red sauce, clams, oregano and fresh cherry tomatoes. You don’t see seafood pizzas often, but if made right they are great!
Q: Serious Question: All the way from Scotland: We have 1,000+ Secretaries/EA’s/office managers – all based in Aberdeen, “Oil Capital of Europe”. What would be your recommended vegetables to accompany our Sunday roast of Aberdeen Angus Beef?
A: Since I am married to an Irish woman, in Ireland, they love their parsnips and carrots, but I like to throw some turnips and rutabaga as well.
Q: What’s the secret to making a perfect risotto?
A: Time. Taking your time is key and having hot stock ready to go. Cooking it slowly lets the rice naturally breakdown and created that grainy texture. I also like to add a few tablespoons of cream that is whipped right at the end.
Q: What makes ARIA dishes standout from all the other TOP international Hotel Kitchens/ Chefs?
A: We really focus on freshness and caring about the food we cook. We use lots of local farmers throughout the area and California and are actually cooking the food you eat everyday. This isn’t about following the same recipe; it’s about working with food and creating great, memorable dishes.
Q: Do you have anything on the menu for vegetarians?
A: Certainly! We have 5 – 6 dishes that are vegetarian or can be modified to veg at any time. In fact, our sister restaurant in Chicago, Green Zebra is all vegetarian.
Q: Where do you prefer your lobster from?
A: In my opinion, the best Lobster still comes form Maine.
Q: How does a course, make the menu?
A: We usually start with a protein that we want to use and then pair the vegetables around it. I make it, taste it and adjust it several times. Our process is very organic. It’s all about finding and showcasing the best ingredients.
Q: What are you making for dinn dinn?
A: I made Turkey Tacos the other night! Roasted peppers, tomatoes, some housemaid guacamole and grilled summer squash.
Q: I love the Menu at Sage, I Want to be a Chef I love Cooking , what Culinary school did you go to? I’m from AZ
A: I went to Kendal College in Chicago, IL.
Q: Chef what is the best way to cook a steak? Broil? Grill? Baked? Thanks.
A: I prefer grilling. If you can’t grill, then searing it in a cast iron skillet and basting it with whole butter.
Q: Have you ever been inspired by Hobbit meals and do you believe that your personal touches can be further inspired by the furry footed halflings from Lord of the Rings?
A: I can’t say that I have, but I do enjoy Second Breakfast
Q: What is your favorite wine?
A: Testamatta out of Fiesole just north of Florence, Italy. It’s well balanced with dark fruits and not too expensive.
Q: Hi Chef. What’s the” chain of command” in the kitchen? I never understood, exec chef, sous chef, pastry chef, and who actually orders everything? Thanks.
A: At the top you have the Exec Chef, then Sous Chef (Sous means “under” in French), Chef Tourant (someone who cooks on all the stations), and finally your cooks. Pastry is their own section or department.
Q: What is the best way to store summer fruits? peaches plums.strawberries
A: Spread them out in your refrigerator. Take them out of containers and lay them flat. When you have too many or they start to go soft, make a jam or jelly!
Q: Would you ever consider going on Iron Chef?
A: Actually, myself, Chef McClain and Scott Garthweight from Sage recently taped an episode. It is going to air on August 5 on Food Network! Make sure to tune in!
Q: Perfect scallops?
A: Quickly and with high heat. Get your sauté pan to the point where the oil just begins to smoke. Place the scallops in the pan and don’t move them until you start to get the deep golden brown. Flip the over and baste with whole butter.
Q: How did you get started as chef…what was your inspiration?
A: I actually started cooking pizzas in a small brewpub in Holland, MI. I loved the fast-paced environment of the kitchen. Cooking just always made sense to me.
Q: Any favorite reality TV cooking/chef competitions? Who’s your favorite celebrity chef?
A: I’m actually going to be on Iron Chef on August 5 along with Chef McClain! I’ve always loved the food of Daniel Boulud.
Q: Best cut of steak available?
A: I tend to enjoy flat irons if you can find them. They are a little cheaper, but full of flavor and quite tender
Q: ARE YOU SINGLE??
A: I am happily married J
Q: You have one of the best restaurants I’ve ever eaten at. Your foie gras brulee is AMAZING. Considering the recent ban in California, I must ask, where do you get your foie gras?
A: We used to buy form Sonoma Farms and now we get our foie from Le Belle in Canada.
Q: What are your favorite things on the menu, appetizer, entree & dessert?
A: It’s like children it’s hard to pick one! But if you insist, King Crab Salad with Watermelon, Ricotta Cavatelli with Walnut Pesto and chanterelle mushrooms. For dessert, the Chocolate Ganache with Olive Oil Ice Cream
Thank you everyone for your questions! I had a blast and hope to see you all at Sage soon. If you ever stop by, tell your server to let me know and I would be happy to come out and say hello. Cheers!
This August, ARIA will introduce its first venture in teppan grilling, Tetsu! This sizzling new teppanyaki grilling experience is a first for both ARIA and Michelin 3-Star Award-winning Chef Masa Takayama. This interactive dining venue allows guests to experience Chef Masa’s passion for fine Japanese grilling and adds a unique taste to the broad culinary options available at ARIA.
Tetsu, located inside Chef Masa’s acclaimed Japanese restaurant, barMASA, will be taking the place of omakase-style Shaboo. The venue will offer an exclusive dining feel with six VIP and two shared teppan grill tables. Skilled teppanyaki chefs will prep, cook and plate the finest meats, seafood and vegetables creating dishes specific to each individual guest’s requests.
“With a passion for the finest-sourced ingredients, I have always been intrigued by the sizzling vegetables, meat and seafood prepared on a teppan grill. The act of choosing your ingredients and interacting with the chef as he prepares them elevates the conventional dinner – creating memories – which is how food is meant to be experienced.”, said Chef Masa.
The Comet is made of Remy Martin VSOP Cognac, Van der Hum Liqueur & Orange Bitters. This drink gains its consistency from the delicious Nagomi Yuzu syrup that is made from Yuzu, a Japanese citrus. The syrup can also be drizzled over salads, fruits, desserts and cheese. The Van de Hum Liqueur is a South African citrus flavored mixture of brandy, wine distillate & the peel of Cape tangerines, herbs, spices, seeds and barks. Cane sugar syrup is used to sweeten the Van de Hum Liqueur and gives it the deep amber hue. The hints of Orange Bitters are usually found in a “Classic” martini, but enhance the flavors in this Signature Sip. This unique combination of flavors will excite your taste buds as you watch a game at any casino bar inside ARIA.
Remy Martin VSOP Cognac, Van der Hum Liqueur, Nagomi Yuzu, Fee Brothers Orange Bitters
1.75 oz. Remy Martin VSOP
.5 oz. Van der Hum Liqueur (sub ¼ oz. each
Drambuie & Cointreau)
1 oz. Nagomi Yuzu Syrup
Dashes Fee Brothers Orange Bitters
Method: Shake all with ice & strain into a Cocktail glass
Garnish: Orange twist
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ARIA Resort & Casino
3730 Las Vegas Blvd, South
Las Vegas, NV 89158