Category: Chefs/Restaurants

Fagioli al Caviale (White Beans with Caviar)

Fagioli al Caviale (White Beans with Caviar)

Fagioli al Caviale (White Beans with Caviar)
Inspired by Sophia Loren

“At first glance, the pairing of caviar with beans might seem sinful. But remember the Cinderella story, and the splendid prince who falls in love with the humble, poor-as-a-church-mouse Cinderella. Well, marrying beans with caviar has the same charm,” says Sophia Loren, in her book Recipes & Memories published by GT Publishing Corporation 1998.

Pairing caviar with beans is an excellent choice for the holidays because it blends sophistication with simplicity, creating a dish that feels both special and approachable.

Caviar brings a touch of luxury, making the dish feel celebratory and indulgent—perfect for holiday gatherings. Cannellini beans, on the other hand, offer a creamy, comforting base, which resonates with the warmth and coziness of the season.

Sophia Loren - A scene from Scandal in Sorrento 1955.
Sophia Loren – A scene from Scandal in Sorrento 1955. Photo from her cookbook.

Fagioli al Caviale Recipe

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Dungeness Crab with Cellophane Noodles

Dungeness Crab with Cellophane Noodles

Dungeness Crab with Cellophane Noodles

Dungeness crab…with its sweet, succulent, ocean-y taste is paired with umami-laden cellophane noodles in this outstanding yet very easy recipe by Charles Phan.

Charles Phan’s The Slanted Door: Modern Vietnamese Food cookbook captures the essence of his San Francisco Bay Area restaurants’ iconic dishes. This dish is one of their most popular.

Dungeness Crab with Cellophane Noodles

Dungeness Crab with Cellophane Noodles Recipe

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Spinach Gnudi with Chanterelles

Spinach Gnudi with Chanterelles

Spinach Gnudi with Chanterelles

Exactly three years ago today, I shared a recipe of Crispy-Skin Chicken Thighs with Chanterelle Gravy. Well, just like in 2021 Costco is again selling fresh Wild Golden Chanterelles from the Pacific Northwest.

And here is the really good news, a pound of mushrooms cost $12.99 in 2021, and with rampant inflation on most foods, Costco Las Vegas is still selling a pound for $12.99 in 2024! It was a bargain then, and even more of a bargain now.

Golden chanterelles have a buttery, peppery flavour with hints of apricots or peaches. Here they are paired with spinach ricotta gnudi, fresh spinach and thyme. It is a rich wonderful dish, perfect for Fall.

The recipe is adapted from two chefs known for their fabulous Italian recipes, Nancy Silverton and Marc Vetri. The spinach and ricotta gnudi recipe is adapted from Vetri’s Rustic Italian Food cookbook. The chanterelle recipe is adapted from Silverton’s The Mozza Cookbook.

Spinach Gnudi with Chanterelles Recipe

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A Passion for Pasta at Fontainebleau Las Vegas

A Passion for Pasta at Fontainebleau Las Vegas

A Passion for Pasta

Signature Series by Fontainebleau Las Vegas

In honor of National Pasta Day, Signature Series by Fontainebleau presented the “art of pasta” with detailed demonstrations of handmade and extruded styles which was led by acclaimed Italian-born Chef Stefano Chiarugi.

Attendees were able to learn more about pasta from the Chef and watch him demonstrate how to make the various pastas. We were able to then practice hand-rolling trofie, prepare the tortelli filling, and hand-form the tortelli by folding the dough over to form a half moon, then drawing the two corners together to form a rounded bonnet-shape.

A Passion for Pasta at Fontainebleau Las Vegas

A fabulous three-course pasta dinner followed the demonstration. The menu included the pasta shapes, pesto, and pumpkin filling learned in the class. The classic Italian wine pairing was courtesy of Fontainebleau Las Vegas Master Sommelier Kevin Reilly.

A Passion for Pasta at Fontainebleau Las Vegas

A PASSION FOR PASTA
with Executive Chef Stefano Chiarugi

ANTIPASTI

Saffron Arancini and Gorgonzola Cheese
Loaded Focaccia Pugliese
Caramelized Fresh Fig and Prosciutto di Parma
served with
Aperol Spritz

PASTA MENU

Trofie Pasta with Creamy Basil Pesto
Confit Cherry Tomatoes, Smoked Provola Cheese

Tortelli Filled with Roasted Pumpkin and Bufala Ricotta
in Brown Butter Sage Sauce

Chitarra Pasta with Black Truffle-Braised Duck Ragu
Aged Parmesan Cheese

Focaccia Romana for the Table

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Spicy Octopus Crispy Rice

Spicy Octopus Crispy Rice

Spicy Octopus Crispy Rice

The invention of spicy tuna on crispy rice is attributed to Katsuya Uechi, a renowned chef from Japan who later became well-known in Los Angeles. Chef Katsuya is credited with conceiving this dish for a diner who wasn’t particularly fond of sushi, at his eponymous restaurant, which first opened in 1997 in Los Angeles.

Spicy Octopus Crispy Rice

Nobu Matsuhisa is recognized with popularizing spicy tuna on crispy rice. While Katsuya Uechi is credited with the original concept, Chef Nobu played a significant role in bringing this dish to the global stage. Crispy rice with spicy tuna became one of the signature dishes at his restaurants worldwide.

Nobu Paris Las Vegas

Nobu Paris Las VegasNobu Paris Las Vegas

Crispy Rice with Spicy Tuna
Crispy Rice with Spicy Tuna

Spicy Octopus Crispy Rice Recipe

Spicy Octopus Crispy RiceHere, inspired by Nobu’s “Crispy Rice with Spicy Tuna,” I make crispy rice cakes using an onigiri mold and top the crispy rice with slices of avocado, spicy octopus, and jalapeño for colorful appetizer. The combination of the crispy rice base and the spicy, creamy octopus creates a textural and flavorful contrast that makes it such a delightful bite.

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