The invitation read, “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 poolside patio.”
One of the “three light bites” was the chef’s tomato burrata salad, set over a silky basil aioli and finished with a drizzle of aged balsamic. The tomatoes were at their peak—juicy, sun-sweet, and deeply flavorful—playing against the cool, creamy burrata and the herb-laced richness beneath. Every element felt deliberate, and the small but memorable dish landed with a kind of quiet precision that stayed with me. I knew I had to recreate it at home.
And where the chef’s portion was petite as it was part of a trio of appetizers, my portion is salad size, meant as a first course to his Grilled Mahi Mahi with Mojo Marinade (that recipe coming next).
Fontainebleau Signature Series
With Executive Chef Patrick Munster of Don’s Prime
The starting point for these tacos was at Best Friend, Roy Choi’s Las Vegas restaurant, where we enjoyed his Kogi Short Rib Tacos, among other terrific dishes. Bold, slightly sweet, and layered with Korean barbecue flavor, they put the spotlight on flanken-style short ribs—thinly sliced across the bone with plenty of marbling.
I took that same cut in a different direction. Instead of a BBQ marinade and the grill, I used a hot pan and a simple rub of salt, pepper, cumin, and chile powder. The short ribs seared in a thin layer of avocado oil until deeply browned, then were chopped and returned to the pan briefly to crisp the edges.
Flanken-style short rib works especially well for tacos because it’s cut across the grain and has enough marbling to stay juicy while developing great browning. The result is a deeper, more rounded beef flavor without long cooking.
I kept the toppings simple: diced onion, cilantro, shredded cabbage, a quick avocado mash with lime, salt, and pepper, and a drizzle of Mexican crema mixed with garlic and salt. Salsa roja and salsa verde were served on the side, letting the beef stay front and center while guests add salsa to their liking.
Best Friend, Las VegasKogi Short Rib Tacos at Best FriendBest Friend, Las Vegas
Roy Choi’s Best Friend is an indelible mash-up of bodega, bar and restaurant, serving Chef Roy’s greatest hits and more from his famous LA food truck, Kogi to his restaurants and other ventures. All of this is remixed and remastered in a new way for Las Vegas. (from Park MGM)
Duck Legs, Butter Masala Sauce
🦆 🧈 🍅
White Rice, Pomegranate Arils, Cashews
This vibrant bowl pairs succulent duck legs with a silky butter masala sauce, served over fluffy white rice and finished with lively garnishes. Jewel-like pomegranate arils add sweet-tart brightness, cashews contribute satisfying nutty crunch, and fresh cilantro brings a final lift of herbal freshness. The colors alone make the dish striking on the plate, while the flavors come together in a harmonious balance of savory, tangy, creamy, and crisp.
The beauty of this recipe is how quickly it comes together. The duck legs—found in the refrigerated section at Costco—are fully cooked using the sous vide method. Vacuum-sealed and cooked to a precise time and temperature, they simply need to be reheated before serving, making them perfect for an easy but impressive meal.
Gymkhana—the celebrated Indian restaurant from London—recently opened a location in Las Vegas and has begun selling their premium sauces in the United States. They are even offering one of their jaunty serving dishes from Burleigh Pottery as well. Naturally, I couldn’t resist.
This dish brings together two of my recent recipes:
Back in January I shared my Butter Masala Chicken Bowl with Green Herb Chutney and Yogurt using Gymkhana’s superb Butter Masala Mild Simmer Sauce. Then in February I posted Char Siu Duck Legs over Braised Cabbage after discovering those convenient sous vide duck legs at Costco. This new recipe combines those two ideas: the richly spiced butter masala sauce paired with succulent duck legs and steamed white rice.
The result is both comforting and elegant. The warm spices and gentle creaminess of the sauce complement the natural depth of the duck, while the rice provides a soft, neutral base. Pomegranate arils and cashews add sparkle and texture, so each bite offers something a little different. It’s a quick dish that feels thoughtfully composed—and looks beautiful when served.
Few condiments have traveled from a rural kitchen in China to pantries around the world quite like Lao Gan Ma. The name translates to “Old Godmother,” a nod to its founder, Tao Huabi, who began selling her chili sauce from a humble noodle shop in Guiyang in the 1980s. Legend has it that customers loved her house-made chili condiment so much they began buying it by the jar. What started as a small operation grew into a national phenomenon and eventually a global pantry staple.
Lao Gan Ma isn’t just heat. It’s complexity. The version I’m using layers dried chiles into soybean oil along with bits of kohlrabi, peanuts, and bean curd, creating a condiment that is as much about texture as it is about spice. The crunch comes not only from chili flakes but from vegetables and nuts suspended in vivid red oil. It delivers warmth, salt, subtle sweetness, and contrast in a single spoonful.
Cheddar already brings sharpness and salt. When you fold this sauce into a dough, something interesting happens. The peanuts echo the natural nuttiness of aged cheese, while the kohlrabi adds delicate texture throughout the crumb. As the bread bakes, the chili oil warms and perfumes the loaf with a gentle toastiness. Cheese-heavy breads can sometimes feel dense, but the heat and crunch keep each slice animated and balanced. The result isn’t a “spicy bread.” It’s a savory, textured loaf with character — familiar yet unexpected.
There’s something compelling about combining a Chinese chili condiment born in Guizhou with a classic American cheddar loaf. It’s not fusion for the sake of novelty — it’s flavor logic. Both ingredients thrive on salt, warmth, and slow baking. A slice toasted, the edges crackling and the cheese re-melting, might be the best argument yet for keeping a jar of Lao Gan Ma within arm’s reach. Served with a small scoop of ricotta on top, it’s just heavenly.
Lunar New Year, Bellagio Las Vegas
And because I’m sharing this loaf as part of my Lunar New Year recipes in February, it feels especially fitting. Lunar New Year celebrations center on gathering, sharing, and ushering in good fortune around the table. While this cheddar bread is not traditional, the inclusion of Lao Gan Ma nods to Chinese pantry flavors in a way that feels thoughtful and delicious rather than purely symbolic.
It’s a small bridge between cultures — a familiar American-style loaf layered with warmth, texture, and gentle heat from a beloved Chinese condiment — perfect for a season that celebrates renewal, connection, and the joy of sharing food across generations and borders.
Valentine’s Day calls for something a little special—unique, beautiful, and just indulgent enough to feel like a celebration. This Chicken Truffle Soup is exactly that kind of dish. Served steaming hot beneath a golden, flaky crust, it feels luxurious and romantic.
What makes this recipe especially appealing is that it delivers true truffle character without requiring an extravagant splurge. By using sliced black truffles from a jar, a touch of truffle oil, and truffle salt, you get depth, aroma, and richness in every bite. And of course, if you’re lucky enough to have access to fresh black truffles, by all means use them—they will only elevate the dish further. Either way, this soup proves that a memorable Valentine’s dinner doesn’t have to be complicated or costly to feel truly special.
This dish brings together two of my recent recipes:
