Tag: mimosas

ART OF THE GRILL at Fontainebleau Las Vegas

ART OF THE GRILL at Fontainebleau Las Vegas

ART OF THE GRILL at Fontainebleau Las Vegas

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.”

Pool at Fontainebleau Las Vegas

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 at Fontainebleau Las Vegas

ART OF THE GRILL
with Executive Chef Patrick Munster

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Sardine Smørrebrød

Sardine Smørrebrød

Sardine Smørrebrød

Smørrebrød is a Danish word that simply translates to buttered bread. What comes after the butter has been spread, however, is where plain bread is elevated to an absolute art form.

There is specific etiquette associated with composing and consuming these fabulous Danish open-faced sandwiches:

  • It would not be prudent to lift the sandwich to the mouth and risk the precious toppings falling off. A knife and fork are required.
  • Proteins are not mixed, each smørrebrød has a stand-alone special protein.
  • Several types of smørrebrød sandwiches are to be eaten in a particular order: herring is always enjoyed first, then other fish, then on to meats and last, cheeses.
  • The bread is always spread with a generous portion of butter, for taste, of course, but it also adds a protective layer to keep the other ingredients from turning the bread into a soggy mess.
  • Dense dark rye bread is the bread used most often, and always paired with herring. But sometimes white bread is used and often paired with smoked salmon.
  • The toppings always generously cover the entire piece of bread in an artful manner.

In planning to make a sardine smørrebrød, I chose ingredients that have a natural affinity for the fish: fennel, orange, lemon, dill, onion, garlic, chili. As always, color and texture enhance the taste, so I added peppery pink radish and some edible flowers too. It is the presentation that makes this open-faced sandwich so compelling.

Sustainable wild-caught sardines are a nutritional powerhouse. Ounce per ounce they boast more calcium than milk, more iron than spinach, more potassium than coconut water, and as much protein as steak.

Sardines are an excellent source of Omega 3s and low in mercury due to their petite size on the food chain. Canned sardines are readily available and have a long shelf-life. Lightly smoked canned sardines packed in extra virgin olive oil that are cleaned and scale-free are preferred.

Mimosas make the perfect sparkling orange accompaniment. Be sure to toast with friends between bites. Cheers and Skol!

Sardine Smørrebrød Recipe

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