A caviar hot dog blends street food with luxury. The smoky meat and briny caviar balance each other, while textures—the snap of the dog, the pop of roe, and the toasty buttery bun—add contrast and complexity. Crème fraîche and dill bring creamy, tangy, slightly grassy notes.
Visually, it’s bold and striking: the deep black pearls of caviar glisten against the warm, golden tones of a toasted bun. But the real appeal is the juxtaposition—everyday food made extravagant. It’s playful, a little absurd, and surprisingly good.
Rigatoni with Wild Mushrooms
Garlic Truffle Cream, Poached Egg
This Rigatoni with Wild Mushrooms recipe was inspired by a recent trip to Death Valley National Park and two delightful dinners at the Dining Room at The Inn where we ordered their excellent “Pasta de Hongos” both nights.
Dining Room at The Inn
The drive into Death Valley from Las Vegas feels like entering another world. The landscape shifts slowly to bare rock, wide salt flats, and mountains that look carved out of ash. When we arrived at The Inn at Death Valley, it truly felt like an oasis. Lush palms, green lawns, a spring-fed pool, and a long, low stone building nestled into the hillside.
The Inn at Death Valley
Originally built in the 1920s, The Inn has been beautifully restored. It still has that classic, almost retro desert-resort feel, but with updated rooms and modern touches that make it really comfortable.
It is located at Furnace Creek, which is one of the most central and accessible points in Death Valley National Park. From there, it’s easy to drive to the major sights.
Watching the sunrise from the terrace outside the dining room with a view of the Panamint Mountains catching the first light was unreal—warm pinks and soft gold sliding slowly down the slopes as the sky turned pale blue. With a cup of coffee and that kind of view, there’s really no better start to the day.
Sunrise on the Panamint Mountains
Rigatoni with Wild Mushrooms Recipe
and
Death Valley National Park
Enmoladas de Pollo y Calabaza Asada
🇲🇽 Para el Cinco de Mayo 🇲🇽
Enmoladas are a variation of the more familiar enchiladas, but made with rich mole sauce instead of chile sauce. Unlike enchiladas, which are often baked in the sauce like a casserole, enmoladas are typically filled, rolled, and plated before the mole is poured over them. The name “enmolada” literally means “covered in mole.” This mole negro is a medium-hot blend of chile pasilla, chile negro, chile mulato, chile ancho, and Mexican dark chocolate. The enmoladas are filled with mole-seasoned chopped chicken, smoky grilled summer squash, and cilantro.
It’s a traditional Mexican dish, full of flavor and perfect for celebrating the Mexican army’s victory over France at the Battle of Puebla on May 5, 1862. It was a surprising win for Mexico, as the French forces were larger and better equipped.
In the United States, Cinco de Mayo has evolved into a celebration of Mexican-American culture, where people honor Mexican heritage with traditional foods, festive drinks, and fun-filled gatherings. ¡Buen provecho y feliz Cinco de Mayo!
ART OF THE GRILL
⧓ ⧓ ⧓
Signature Series
by Fontainebleau Las Vegas
“Hone your grill skills in this immersive class led by Don’s Prime Executive Chef Patrick Munster. Enjoy a welcome cocktail and light bites, then learn techniques for wood selection, making perfect marinades, and more. Class concludes with a three-course lunch in La Côte’s private dining room.”
On the beautiful outdoor patio of Le Côte Restaurant, nestled poolside, twelve attendees gathered to learn from grilling expert Executive Chef Patrick Munster of Don’s Prime. He demonstrated essential grilling techniques, ideal temperatures, and pro tips — even inviting several of us to join him at the grill for a hands-on lesson and best practices for slicing after grilling.
The Chef also taught us about the different cuts of meat served at the restaurant, and their individual qualities including marbling, tenderness, flavor, and fat.
Following the demonstration, we enjoyed a fabulous three-course luncheon featuring all the items we had just learned to prepare: flank steak, jumbo shrimp, and tomahawk steaks. The meal was perfectly paired with Via Alpina Pinot Grigio and Failla Pinot Noir.
ART OF THE GRILL
with Executive Chef Patrick Munster
The dish Braised Lamb Shank with Pomegranate Fig Sauce and Spiced Saffron Basmati is not a traditional recipe from one specific culture, but is strongly inspired by Persian and broader Middle Eastern flavors.
Sumac — a deep red, lemony spice commonly used in Middle Eastern cuisine adds another layer of intrigue. The lamb is very savory and rich, the rice is fragrant and slightly sweet, together they welcome a dusting of sumac to balance and enliven the dish.
