Internationally Acclaimed Chef Gordon Ramsay to Open
First Las Vegas Restaurant –
Gordon Ramsay Steak - at Paris Las Vegas
Paris Las Vegas is pleased to announce internationally-renowned Chef Gordon Ramsay will open his first Las Vegas restaurant, Gordon Ramsay Steak, in the spring of 2012 in the heart of the picturesque resort. The new restaurant will replace Les Artistes Steakhouse.
Michelin Star Chef Gordon Ramsay, known not only for his refined cuisine, but also his TV personality on several hit programs including “Hell’s Kitchen,” “MasterChef” and “Kitchen Nightmares,” has generated world-wide attention and entertained viewers on six continents.
“Few chefs in the world have extended their reputation to as many countries and into as many homes as Chef Ramsay,” said Paris Las Vegas President David Hoenemeyer. “His fiery passion for excellence has been validated by the culinary world’s top epicurean honors, by his legions of delighted restaurant guests and by millions of TV fans. We, at Paris Las Vegas, believe that the addition of Gordon Ramsay Steak, will be an exciting new milestone in the city’s impressive culinary evolution.”
The contemporary steakhouse will boast a total of 274 seats including a large bar area, chef’s table and private dining room in addition to the main room. Guests will be encouraged to relax in the spacious lounge or enjoy a cozy booth in this ultimate modern steakhouse.
“Vegas is such a vibrant city, and I’m excited to open my first Las Vegas restaurant in a Caesars Entertainment resort - Paris Las Vegas,” said Gordon Ramsay. “The space is really bold and innovative, and we've put together a great team and created a contemporary, quality menu. I can't wait to open and start welcoming guests!”
Gordon Ramsay Steak will be a fresh, high-energy dining environment that playfully transports guests from Paris to London. Set within the Paris casino, which is whimsically modeled after the "City of Lights," the restaurant design will celebrate Chef Ramsay and the city of London, where he lives. This innovative concept will reflect edgy, exciting and bold designs and will bridge the resort’s Parisian theme with Ramsay’s British heritage. A prefect synergy as Ramsay’s early education took place in the Paris kitchens of famous Michelin Star Chefs such as Guy Savoy and Joël Robuchon. San Francisco based EDG Interior Architecture + Design, which previously created designs for Rao’s and Bradley Ogden restaurants at Caesars Palace, will spearhead the design.
This fresh new restaurant will offer guests a look at the exclusive beef aging program created under the direction of Chef Ramsay and his culinary team. The menu selections will range from traditional steakhouse fare with delectable cuts of beef to Ramsay’s signature fish and chips and Shepard’s Pie. This dynamic new addition to Ramsay’s profound collection of restaurants will offer the freshest seafood to mouth-watering cuts of beef, French-influenced sides and delicious desserts.
For additional information, call 702-677-3200 and to book a hotel stay please visit www.parislasvegas.com.
Suggested tweet: Celebrity chef @GordonRamsay01 to make @Vegas restaurant debut with Gordon Ramsay Steak @ParisVegas
Scottish by birth, Gordon Ramsay was raised in Stratford-upon-Avon, England. When an injury cut short his promising career in soccer, he went back to college where his dedication and natural talent led him to train with some of world’s leading chefs. In 1993, Ramsay became chef of Aubergine in London and within three years was awarded two Michelin stars. In 1998, at the age of 31, Ramsay opened his namesake restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world – three Michelin stars. Ramsay is in the minority as one of only four chefs in the UK to maintain three stars. Now internationally-renowned and boasting 11 Michelin stars, Ramsay has opened a string of successful restaurants across the globe, from London to Los Angeles and Paris to Doha. Most recently, Ramsay opened Bread Street Kitchen in London’s City district, and Laurier Gordon Ramsay’s in Montreal, Canada. Ramsay has become a star of the small screen internationally, with top rated U.S. shows airing worldwide including “Kitchen Nightmares”, “Hell’s Kitchen” and “MasterChef”, and an upcoming 4th series on Fox, “Hotel Hell”, as well as UK shows such as “Ramsay’s Best Restaurants” and “Gordon’s Great Escapes”. He is also a published author boasting a number of books, many of which have become best sellers across the world, notably his autobiography, “Roasting in Hell’s Kitchen.” Ramsay currently resides with his wife and four children in South London, along with their two bulldogs, Rumpole and Romeo.
Paris Las Vegas
Paris Las Vegas brings the passion and sophistication of the City of Light to the heart of the Las Vegas Strip, transporting guests to Europe's most romantic city. Distinctive for its dramatic 50-story replica Eiffel Tower and authentic architectural reproductions, Paris Las Vegas features more than 2,900 hotel rooms and suites, an 85,000 square-foot casino, 140,000 square feet of meeting and convention space, European-inspired boutiques and shops, The Paris Spa by Mandara, a picturesque wedding chapel and the opulent nightlife venue Chateau Nightclub & Gardens. Ten restaurants include a distinctive array of fine cuisine such as Chef Jean Joho's acclaimed Eiffel Tower Restaurant and French bistro Mon Ami Gabi. Beginning in March 2012, the award-winning musical “Jersey Boys” will be presented in the 1,477-seat Paris Théâtre. For more information, please visit www.parislasvegas.com < http://www.parislasvegas.com/> . Members of the media may access press information and high-resolution images online at caesars.thedigitalcenter.com < http://caesars.thedigitalcenter.com/> . Find Paris Las Vegas on Facebook < http://www.facebook.com/parisvegas> and follow on Twitter < http://www.twitter.com/parisvegas> .
Paris, along with all Caesars Entertainment Las Vegas resorts, including Caesars Palace, Planet Hollywood Resort & Casino, Flamingo Las Vegas, Harrah’s, Bally’s, Rio All-Suite Hotel & Casino, Imperial Palace and Bill’s Gamblin’ Hall & Saloon, proudly prohibit adding hidden resort fees to hotel guest room rates. For information on No Resort Fees visit www.caesars.com/vegasnoresortfees < http://www.caesars.com/vegasnoresortfees> .
HOT NEW DINING VENUES IN SANTA BARBARA
By Bonnie Carroll
In the center of the Victoria Court in Santa Barbara is a fantastic new organic restaurant called Scarlett Begonia. Christa Fooks place has become a community center for news, great organic food, and friendship, where locals meet daily and break bread (home-made by Christa’s mom) and solve the problems of their small city.
Dining can be enjoyed in the cozy indoor venue, in the outdoor courtyard or on the upper patio overlooking Victoria Court. Word of mouth has traveled so quickly about this place that it’s a good idea to call ahead for a reservation. The indoor room is always alive with diners and features a cake cabinet filled with beautiful dessert creations. The state-of-the-art computer ordering system makes time between ordering and presentation a snap, and the servers are all friendly, helpful and wonderful.
The chef worked with Downey’s for many years, as well as other area restaurants, and his food speaks for his creative culinary talent. The plate serving are just enough, but not too much. The quality of the ingredients is stellar, and the recipes they are using are original, unique and outstanding. I also love the beautiful presentation for their plates, breakfast or lunch. Beverages are also unique and include smoothes, champagne cocktails, fresh juices, coffee & tea. The fresh limeade is so refreshing with one of their many sandwiches or salads. For hours and additional information visit: www.scarlettbegonia.com.
MIMOSA CASUAL FRENCH RESTAURANT
Mimosa features a carefully crafted seasonal menu served in a relaxed, yet elegant, setting. Mimosa features a rich variety of produce, wines, meats and fish that are available in California. Executive Chef Derrick Melton and Pastry Chef Chris Melton are the talented culinary couple who reopened on State Street across from El Paseo Shopping Center recently and have been running their wonderful French food haven for years at another location. Their menu contains traditional French favorites as well as some contemporary plates with a French flair.
The French onion soup, escargot, home-made breads, duck comfit, as well as so many additional items on this menu that are simply pure French tradition, but they also offer choices for those who may just want something simple and contemporary. The wine list is perfect for pairing with the large or small plates they serve, and they have a full bar that runs the length of the restaurant, next to a charming waiting area.
The ambiance is Paris chic and there is a balcony above to people watch while enjoying dinner. Hours: Lunch M-F 11:30-2:00 Dinner Tues-Sat Dinner 5:30 til Close.
714 State Street, Santa Barbara 93101 (805) 963-2272 For information visit: www.mimosa.com.
FROM FISHING TO FLAVORING
CULINARY JOURNEYS AT ALILA HOTELS IN BALI
Bali’s exotic charms take in both the spiritual seeker and the pleasure lover. It is for the latter that three of Design Hotels™’ Alila members on the island have decided to open up their secret spice boxes and whisk guests along a Culinary Journey. Atop a 100-meter high cliff, Alila Villas Uluwatu offers up both its beloved traditional recipes to learn and spacious ocean-front villas to recuperate. Nestled between the Indian Ocean and Bali’s sacred Mount Agung, Alila Manggis is the right place to experience the lifestyle of a Balinese fisherman. Surrounded by verdant rice terraces and bordering a soft black sand beach, Alila Villas Soori is an altogether different experience of luxury and privacy. It’s also one of the few places that encourage both senior and junior chefs!
A Taste of Local Markets
For those curious about the local food markets or interested in the traditional dishes of Balinese cuisine, Alila Villas Uluwatu’s Journey of Gastronomy satisfies all the senses. Come morning, step into the buzzing excitement of the Balinese market with swift fishmongers and eager vegetable and fruit vendors, permeating scents of herbs and spices as well as street side eateries. Watch from afar or be part of the frenzied bargaining in return for the freshest ingredients for dinner. Back at the resort, learn the ancient recipes that produce these finger-licking aromatic Balinese dishes from the Executive Chef and end the day with a mouthwatering dinner.
From Ocean to Kitchen
The early bird always catches the fish. Set out at 7.30am with local fishermen on colorful fleets of ‘jukung’ (traditional local fishing boats) to start right at the Alila Manggis’ Seafood Cooking School. Try your luck reeling in some fish and other seafood. Back ashore an open-air kitchen setup in the garden by the sea is the perfect backdrop to learn traditional Balinese seafood recipes, including fish and prawn curry, Bumbu Bali sauce and pepes ikan (steamed fish wrapped in banana leaves).
Lovingly Crafted Kids’ Treats
Every junior master chef needs to start somewhere, so why not while holidaying on an exotic island in Asia? Parents can leave their kids in the creative hands of Alila Villas Soori’s pastry team who will guide the budding chefs on a flavorful and colorful culinary day of cookie-making and cake decorating. Equipped with a chef’s hat and an apron, kids learn about simple ingredients and make their own delicious discoveries. Head back to the bakery after a relaxing day at the spa or beach and try the treats handmade with love. An array of temptations await - from cookies with Smarties to cupcakes with marshmallows.
POM WONDERFUL HEALTHY OPTIONS:
This year, skip the nachos and beer in favor of a healthier approach to Superbowl snacking. Whether you're cheering on New England or New York, POM Wonderful has created this family-friendly menu, offering everything from delicious drinks to healthy dips and desserts that will leave your guests impressed.
Let me know if you'd like some additional recipes or even POM Wonderful samples to test out these recipes for yourself!
1 cup arils from 1-2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
1 8-oz. package cream cheese or 1 cup cottage cheese
3/4 cup grated Parmesan cheese
2 cloves garlic, crushed
1/2 cup shredded Swiss cheese
1 10-oz. package frozen chopped spinach, thawed and drained
1 cup mayonnaise
1 6.5-oz. jar marinated artichoke hearts, drained and chopped
fresh vegetables for dipping
Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.).
Preheat oven to 350ºF.
Mix together cream cheese, Parmesan cheese, garlic, Swiss cheese, chopped spinach, mayonnaise, artichokes and arils.
Spread into a 1-quart baking dish or 9-inch glass pie pan. Bake until bubbly around the edges and cheese has melted, about 15 minutes.
Serve with fresh vegetables to dip.
Pomegranate, Gouda and Pear Quesadilla with POM Salsa
1 cup arils from 1-2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
6 8-inch flour tortillas
4 oz. smoked Gouda cheese, thinly sliced
2 large firm pears, thinly sliced
1 tablespoon granulated sugar
1 teaspoon vegetable oil
Juice from 1 large POM Wonderful Pomegranate*, or 1/4 cup POM Wonderful 100% Pomegranate Juice
2 cups arils from 2-3 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
3-4 teaspoons chopped jalapeno pepper
1/4 cup finely chopped yellow bell pepper
4 tablespoon granulated sugar
1 tablespoon rice vinegar
Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Place 2 strips of cheese on each tortilla
Using fingers, press 1 teaspoon of arils into cheese.
Add 2 slices of pear, sprinkle with sugar. Fold tortilla in half.
Add 1/2 teaspoon oil to a nonstick skillet and heat.
Place folded tortillas in the pan and brown lightly; turn over and cook until crisp. Add remaining 1/2 teaspoon of oil if needed.
Cut each tortilla into halves and serve with POM Salsa
Score 2-3 fresh pomegranates and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 cups of the arils from the fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.*
Thoroughly mix to combine all ingredients. (Salsa will keep covered, in the refrigerator, for 2 to 3 days.)
1 oz. POM Cherry 100% juice
1 1/2 oz. light rum
1/2 oz. fresh lime juice
3/4 oz. simple syrup (equal parts sugar and cold water dissolved together)
4 mint leaves
Mint sprig for garnish
In the bottom of a double old-fashioned glass bruise the 4 mint leaves with the fresh lime juice and simple syrup.
Add crushed ice then the POM Cherry and rum.
Top with a splash of soda and stir. Garnish with the mint sprig.
POM Velvet Cupcakes with POM Cream Cheese Frosting
Time to Table: 35 Minutes Prep, 20 - 25 Minutes Baking and 20 Minutes Cooling
Servings: 30 regular cupcakes
POM Cream Cheese Frosting
Juice from 3-4 large POM Wonderful Pomegranates*, or 1-1/2 cups POM Wonderful 100% Pomegranate Juice
1 cup arils from 1-2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
4 oz. soft unsalted butter
8 oz. cream cheese, at room temperature
14 oz. powdered sugar
POM Velvet Cupcakes
Juice from 6-9 large POM Wonderful Pomegranates*, or 2-1/2 cups POM Wonderful 100% Pomegranate Juice
16 oz. granulated sugar
12 oz. soft unsalted butter (3 sticks
4 ea large eggs
1-1/2 cups buttermilk
2 tablespoons white vinegar
2 teaspoons vanilla extract
15 oz. all-purpose flour
1-1/2 oz. cocoa powder
3/4 oz. baking soda
1/4 cup heavy cream
POM Cream Cheese Frosting:
Prepare fresh pomegranate juice*, score 1-2 fresh pomegranates and place in a bowl of water, break open the pomegranates under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), reduce the pomegranate juice, over low heat, down to 3 fl. oz., Allow to cool, place butter into electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute, add the cream cheese and continue to mix for 2 more minutes, turn the speed down to low and slowly add in the powdered sugar and the pomegranate juice reduction, mix until the sugar is fully combined, remove icing from the mixer and place into a piping bag with a round or star tip.
POM Velvet Cupcakes:
Preheat oven to 350ºF, reduce the pomegranate juice, over low heat, down to 1/2 cup, place sugar and soft butter in the bowl of an electric mixer with the paddle attachment, cream on medium-high speed, until the mixture is pale yellow and fluffy, turn the speed down to low and add the eggs in one at a time, in a separate bowl, combine the buttermilk, pomegranate juice reduction, white vinegar and vanilla extract, and then slowly add half of this to the mixer, combine the flour, cocoa powder, baking soda and salt, and then sift at least two times until well mixed, add half of this to the mixer, add the remaining half of the liquids to the mixer, and then the remaining dry ingredients, finish off with the heavy cream, beat just until combined, place cupcake liners into cupcake pan, and using a spoon, fill with cake batter until it is just about 3/4 full, bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean, allow the pan to cool slightly, and then remove cupcakes to a wire rack to cool fully, once the cupcakes are cooled completely, they can be iced with the pomegranate cream cheese frosting and topped with fresh pomegranate arils.
© 2008 Bonnie Carroll, All Rights Reserved