SERVED – Green Valley’s Culinary Delight


Chef Matthew Myer brings eclectic flair to the neighborhood….

In recent years, the popularity of chef-driven restaurants has exploded. Once centered on the Strip, kitchen wizards have found success in Downtown and surrounding areas. One might observe that the further they get from the tourist district, the more daring and creative they become.

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Such is the case with Chef Matthew Meyer. This dynamic young graduate of Pasadena’s Le Cordon Bleu culinary institute is the creator/owner of SERVED, a relatively new restaurant in the McDonald’s Highland area of Henderson. Located at 1770 W. Horizon Ridge Parkway, this intimate brunch/dinner establishment is a local gem that’s worth seeking out.

Despite his young age, Chef Meyer has been shaking up the Vegas dining scene for over a decade. You might remember his two iterations of Matteo’s Gourmet Cafe and the popular Just Rollin’. As his exposure in magazines and websites has grown (along with the accolades), so has Chef Meyer’s offerings to the valley. Matteo’s Gourmet Food Services, a high-end catering operation, provides exceptional cuisine for special occasions.

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All of this experience and experimentation has culminated in SERVED, Meyer’s latest dine-in endeavor. A sleek yet simple restaurant, SERVED provides Meyer the opportunity to share his latest creations in a personal atmosphere with the highest regard for quality ingredients and skillful preparation.

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Chef Meyer describes his approach to the menu as “Cultural favorites, redefined…where guests will have a chance to savor the flavors of the world in a single dish.” Eric C. Gladstone, the marketing powerhouse behind the annual Vegas Unstripped and other highly-regarded food festivals, had this to say about Chef Matt and SERVED:

Chef Matt takes a global approach to his creations, fearlessly crossing culinary boundaries to combine flavors from throughout the Eastern and Western worlds, as well as myriad techniques. But you don’t have to pull apart all the effort in order to enjoy them–the food truly speaks for itself. This is the most exciting breakfast, lunch and dinner food happening in Henderson right now.

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With an introduction like that, it would be tough not to have high expectations. But at a recent presentation of his latest dishes, both experts and laypersons like myself were equally impressed by what we sampled.

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First up were a few tapas: Asparagus 5 Ways – pureed, grilled, fried, fermented and raw asparagus served alongside a poached egg and hollandaise ($10).

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Scallop Benny presents seared scallops, celery root puree, roasted celery root, poached egg and hollandaise, celery/apple salad topped with celery lace tuile ($12).

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Fans of deconstructed dishes should get a kick out of Raviolo ($12), a plate of egg yolk, herbed ricotta, herb-laminated fresh pasta, Guiness braised short rib, broccolini and pan sauce.

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My personal favorite from the tapas selections was Octopus Benny ($11) served with sesame heirloom tomatoes, white corn puree and uni caviar hollandaise.

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Appetizer Beef Tataki ($11) is thinly-sliced and lightly seared mushroom marinated beef with fermented mushroom aioli, parmesan shavings and fried capers.

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A few more tapas were distinctly Asian, beginning with Pinchi Kimchi Foie Gras ($12), a seared piece of foie gras atop a rice pancake, served with kimchi, pickled radish, Korean pear salad, crispy fried rice noodle, sesame oil and a soy galbi glaze.

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Thai Suckling Pig ($12) is an unforgettable crispy pork belly in sweet soy sauce sprinkled with fried garlic and served with broccolini and a poached egg.

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The one dish that everybody buzzed about was Beef Stroganoff ($22) from “Classics Redone”. It’s Guiness braised short ribs atop house made pappardelle and fermented mushrooms. Familiar yet unique, it’s one selection sure to satisfy.

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Despite the small size of SERVED’s dining room, the list of stunning dishes is hefty, thanks in no small part to sharing a kitchen with Chef Meyer’s catering service. The daily Brunch Menu lists elaborate benedicts and egg dishes, hash, pancakes, French toast, tacos, sandwiches and a wide variety of gourmet burgers.

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Their evening Dinner Menu, Wednesday through Sunday from 3pm to 9pm, ups the ante with an inclusion of salads, “Reverse Brunch” and “Chef Special” entrees. Daily Specials weekdays from 9am to 2pm offer significant savings and even 2-for-1 sandwiches on Tuesday.

As a relatively new local, I’ve enjoyed discovering a wide variety of eclectic and unique dining offerings, some that tourists may sadly never see. But thanks to food enthusiasts like Eric C. Gladstone, Esther’s KitchenEDO Gastro Tapas and Wine and the upcoming Graffiti Bao restaurant are getting the exposure and popularity they deserve. Add SERVED to that list, and visit Chef Matt and his team right away.

SERVED is located at 1770 W. Horizon Ridge Parkway in Henderson/Green Valley. Open Monday and Tuesday 9 – 3, Wednesday to Sunday 9 – 9. Call 702-263-0136

Photos: Sam Novak, SERVED via Facebook

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Mott 32 – Asian Fusion on a Global Scale


Palazzo’s fine dining experience is a culinary adventure worth embarking on….

What do you get when you combine the centuries-old cuisine of China with 1800’s NYC industrialism, contemporary Hong Kong’s vibrant culture and the whimsical flair of Sin City? The answer is Mott 32, a gorgeous and glorious new addition to Venetian/Palazzo‘s ever-evolving restaurant family. And this one deserves a place at the top of your must-do Vegas adventures.

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Situated on the north side of Palazzo’s casino floor (next to the popular Grand Lux Cafe), Mott 32 may be one of the most visually striking restaurants in the city. Brought to life by famed Hong Kong designer Joyce Wang, the venue is positively teeming with cultural references, subtle nods and innovative touches.

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From a film tribute to Anna Wong (Hollywood’s first Chinese-American starlet) to a giant metal abacus and artworks of stunning detail and significance, diners could easily get lost exploring the massive 11,400 square foot space. There’s even an exclusive Boom Boom Room private dining area where guests can request a special “Red Menu” designed to conjure joy, happiness and good fortune.

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The name Mott 32 is a nod to New York City’s first Chinese convenience store, which opened at 32 Mott Street in 1891. The fact that the original Hong Kong location took its name from a NYC Chinatown business demonstrates the global scope of their vision. It’s enhanced by a commitment to ethical sourcing and using organic, sustainable ingredients.

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Of course the real reason that you should visit…and will want to return…is for the food, cocktails and service. As you might imagine, all are world-class and exemplary. Recipes are primarily of Cantonese style, with influences from both Beijing and Szechaun cooking.

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After enjoying a couple of Mott 32 Mules from the lounge (more on that later), my party settled into a secluded booth beyond the main dining room. There we had the pleasure of sampling a presentation of dishes selected for us by the Chef.

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We began with a refreshing plate of Marinated Cucumber and Garlic ($9). The Starter Menu includes a wide variety of vegetables and meats like Wild Mushrooms with Black Truffle Sauce in a lettuce cup ($20), Sesame Prawn Toast with Autumn Sauce ($18) and Cubed Australian Wagyu Beef with mustard sauce ($22).

Heading over to the lengthy Dim Sum section, we sampled the unusual but stunning Hot & Sour Iberico Pork Shanghainese Soup Dumplings ($14 for 4 pieces)an absolute must. They were followed by Crispy Sugar Coated BBQ Iberico Pork Buns ($13 for 3), whose tangy flavor offered a marvelous hint of sweetness. If your taste buds long for Chinese barbecue, try BBQ Pluma Iberico Pork ($39). It’s amazingly tender and sweet thanks to a layer of Yellow Mountain honey.

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Mott 32’s astounding meat and seafood dishes are carefully prepared using generations-old cooking methods, seasonings and recipes. The house specialty is Mott Duck, a Peking duck that is air-dried in a special refrigerator, marinated then applewood-smoked in a custom oven.

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The entire preparation of Mott Duck takes two days, requiring that you order well in advance of your meal.

Click HERE to continue reading via BestOfVegas.com.

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Factory Kitchen Will Drive Your Taste Buds Into Overtime


New Italian trattoria brings family recipes and Downtown L.A. flair to the Venetian…

Two summers ago I penned a piece on why Palazzo Hotel Casino earned my top spot for high-end Las Vegas resorts. Since then a lot has changed, nearly all for the better. My favorite show (BAZ)) may have left, but plenty of exciting new things have opened up or been announced.

New cocktail lounges like Rosina and Electra Cocktail Club have been added to Palazzo’s entertainment line-up. The casino has been brightened with new colors and a fresh layout. And of course, the waterfall-centric atrium is a glorious, ever-changing favorite for photo ops.

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The biggest evolution, perhaps, is a more intellectual one. Venetian’s sister property has gradually been integrated into a unified operation. Palazzo is still independent and unique, but now treated more as a tower of the Venetian. The lines have also blurred with respect to their retail areas. Palazzo’s shopping esplanade has been absorbed into the Grand Canal Shoppes, allowing for greater traffic flow and clarity of identity.

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With all of these updates, I was overdue to start exploring some of Venetian/Palazzo’s updates. My first stop was Factory Kitchen, an Italian eatery in the famed Restaurant Row. This is only their second location in the country. The original opened in Los Angeles Arts District in 2013 and was an immediate success.

Factory Kitchen is a collaboration between restaurateur Matteo Ferdinandi and his longtime friend Chef Angelo Auriana. Their shared passion for Italian heritage, hospitality and traditional recipes is what makes Factory Kitchen so special.

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While details like that might not enter into your decisions on where to eat, consider this…the premiere Italian-themed resort in Las Vegas only welcomes the best…and Ferdinandi and Chef Auriana could have opened their second eatery anywhere they wished. The fact that these two powerful entities decided to team up suggests a match made in culinary Heaven.

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Heaven is indeed what you’ll be feeling when you encounter the wafting aromas from Factory Kitchen’s open, er…kitchen. Influences from their flagship inside a repurposed factory building can be felt here, albeit with designer touches and Vegas flair. Rustic colors, art-deco lighting, an industrial-style ceiling and reclaimed wood offer a masculine and inviting atmosphere to compliment distinctive family-inspired recipes.

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My companion and I arrived at noon for weekday lunch. After a cocktail in the sleek lounge, we were escorted to a table in the heart of the dining room. The server was extremely knowledgeable with their extensive menu, ingredients and preparation…and had plenty of favorites to suggest.

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We began by ordering a couple of fresh, light salads. I opted for a Cortolana ($14) with field greens, watermelon radish, white onion, dates and goat cheese topped with champagne vinaigrette. On the right is the Cremosella ($15), which features creamy mozzarella, watercress, extra virgin olive oil and black pepper.

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The next round threw my keto diet right out the window, but it was bound to happen when the Focaccina Calda al Formaggio (Cheese Focaccia) at an adjacent table looked and smelled so tempting. We shared a crisp, creamy Tradizionale ($19) made from imported crescenza cheese, baby wild arugula and Ligurian olive oil. There’s also a Pizatta ($21) with capers and anchovies and the Tirolese ($23) with Italian-cured smoked ham and peppercress.

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Pasta was on both of our minds for the main course, and why not? With the live pasta station making family recipes fresh on site, my mouth was watering before the plates even arrived. My companion chose Casonzei ($22), a pork sausage & veal ravioli prepared with cured pork belly, sage brown butter and reggiano cheese. Exquisite!

I had to go with what could be considered Factory Kitchen’s signature dish – Mandilli di Seta ($20). This unforgettable delight is a unique “handkerchief pasta”, thin sheets of egg dough tossed with a Ligurian almond basil pesto sauce. One bite (and a few moans later) and it was easy to see why this dish has been a longtime favorite.

While the pasta section of the menu might be a mid-point for some, our appetites were already satiated. I’ll have to return to indulge in Factory Kitchen’s great selection of entrees. Dishes such as Gamberoni ($26 – sautéed white shrimp, sun choke purée, roasted romanesco, vermentino, saffron), Polpettone ($19 – oven-roasted turkey meatloaf, san marzano peperonata, caramelized onion, fresh oregano and seasonal vegetables) and Tagliata ($29 – prime flat iron steak, sautéed winter greens, roasted pepper bagna cauda) along with a list of daily specials should satisfy every voracious carnivore and discerning appetite at your table.

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Despite being full, my companion and I had to, at the very least, dip our spoons into a few sweets from the desert menu. Once again we stuck to traditional favorites by requesting a sumptuous Cannoli ($13) filled with ricotta, orange marmalade and rolled in pistachio. Somehow an order of Panna Cotta ($11 – served with a pair of soft ovis mollis cookies) showed up at our table, too. Of course we had to try it…just to be polite!

Along with your meal, feel free to indulge in a selection from Factory Kitchen’s carefully-crafted wine list. It focuses on Italian varieties along with many other European choices. Several signature cocktails boasting whimsical names like Private Eye, Big Swifty, Afraid of the Dark and The Ugly should make for interesting conversation. Check out the beverage and wine list by clicking HERE.

Just last month, Chef Auriana debuted a weekend brunch menu, served from 11 am through 5 pm. Offerings include Ricotta Pancakes ($15) with kumquats, mascarpone crema, lemon zest and maple syrup, Egg Raviolo ($18) with braised greens & organic egg filled pasta, pancetta and brown butter. There’s also a scrumptious Steak Amore for $28 – pancetta-wrapped fillet mignon medallions with mushrooms and parsley. Brunch guests through 2:30 pm can add bottomless Mimosas, White Peach Bellinis and Bloody Mary’s for an additional $28.

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So the next time you’re strolling through the Venetian/Palazzo Resort and the songs of those famous gondoliers whet your appetite for superior Italian cuisine, head to Restaurant Row. Discover the joys of the new Factory Kitchen. Just tell them that Sam from Vegas Unfiltered sent you.

Factory Kitchen is open daily from 11 am to 11 pm. For reservations or more info call 702.414.1222.

Photos: Sam Novak, Factory Kitchen

 

 

 

 

Cornerstone Steakhouse: Strip-quality Dining At Gold Coast



Dive into the offerings at this wonderful off-Strip eaterie…

There are dozens of traditional steakhouses along the Vegas Strip and countless more in the outlying areas. The dining possibilities are nearly endless. So how does one choose? The simplest picks are ones near where you are staying. But perhaps you’ve gotten a recommendation from a friend. Maybe you saw a TV special about the latest celeb-chef establishment. Or, you just want to revisit a romantic old favorite.

That last option is the one closest to home for this writer. The Flame at Downtown’s El Cortez was closed a few years ago and the subsequent Siegel’s 1941 failed to win me over (three strikes and it’s out). Since then, I’ve been hopping around the Valley searching for a new “old friend” to fill that beef-and-asparagus void.

So far, each and every steakhouse I’ve visited has been wonderful. Chart House at Golden Nugget, while seafood-centric, offers a gorgeous dining room with excellent service and reliable selections. Ron’s at Arizona Charlie’s is a great budget offering worthy of the drive. Edge Steakhouse at Westgate Las Vegas has “edged out” every other in terms of sheer deliciousness and impeccable…everything. But why stop searching when there are so many wonderful meals yet to try?

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Gold Coast entered the elevated dining arena in summer 2016 with the addition of Cornerstone Steakhouse. Moving into a space previously occupied by long-time (and low profile) locals favorite Cortez Room was a bit of a daring move. A high-end restaurant sharing the casino floor with Subway and TGI Fridays seemed like a shift for Gold Coast, which is known for value and unpretentious offerings. I learned after dinner that this was painstakingly thought out, but more on that later.

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Cornerstone Steakhouse is easily accessible if you’re visiting just for dinner. It sits on the northwest corner of the property, reached via the far left entrance of the building’s front. A two-story parking garage with elevator makes for easy in-and-out when driving.

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The frontage of Cornerstone is contemporary and inviting. The welcome counter is next to a gorgeous circular lounge and bar area that offers a daily “Social Hour” from 4-6pm. Specially-priced selections from the Social Hour menu include $5 draught and select wines, $8 appetizers/salads, $6 on select craft beers and $7 call drinks/shots.  You can see the full wine/beer/small bites lounge menu by clicking here.

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The footprint of the lounge and dining area haven’t changed, but the atmosphere is night and day. Attractive furnishings, fixtures and wall coverings in creams, slate blue and shades of black have replaced bland and dated decor. The lighting is slightly brighter than I’d prefer, casting more light than necessary to allow for an intimate experience.

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My guest (a food-loving Dallas tourist) and I arrived early in the evening, so there were few diners at the time. It was significantly busier by the time we finished 90 minutes later. Our server recommended a few Prohibition-Crafted cocktails like the Sazerac (New Orleans) or Cucumber Southside ($10 each).

We both went with a Hollywood & Vine, their version of a Moscow Mule with fresh lemon and berries ($10). My companion ordered an alcohol-free variety and I went full-throttle. They were delicious enough to opt for a second round instead of post-dinner coffees.

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Our server Michael, who was personable, knowledgeable and attentive without being intrusive, suggested a couple of starter plates (while we sampled the attractive fresh-baked bread platter with olives and baby vegetables).

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               Kobe Beef Meatballs in tomato gray with parmesan creme ($9)…

We went with an addictive Steak Tartare ($10 – filet mignon, egg yolk, arugula, capers, parmesan and creole aioli) and a scrumptious, firm and meaty pair of Crab Cakes ($14 – lump crab, cajun lobster sauce, dijon, mayo and roasted lemon).

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Aside from two soups (French Onion and Craft Beer & Cheese, both $7) and four small salads, the remainder of the appetizer list was seafood-themed. It includes Oysters On The Half Shell ($12 – with citrus, horseradish and cocktail sauce), Escargot ($10 – in a pastry shell with white wine sauce) and a shareable Seafood Platter ($35 – lump crab, prawns, oysters, mussels and clams) that would make a great entree dish.

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     Brick-grilled Organic Chicken with mustard marinade and rosemary ($24)…

For the main course, we decided to pick one steak and one seafood dish. For me, it was the New York Cut ($30), a 14-ounce certified 1855 Angus beef seasoned with herbs, butter, and sea salt. I had it served medium temperature with complimentary peppercorn sauce (Bearnaise, Diane and Cabernet Mustard sauces are also available free of charge…and six chef toppings at various prices). The steak was wonderfully tender, bursting with flavor and cooked perfectly to my liking.

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Other USDA-certified Choice 1855 Angus beef entrees include a 9-oz. Prime Rib Crown Steak ($31), 10-oz. Filet Wagyu Coullot Sirloin ($31) and carved-to-order House Prime Rib ($28 for 14 oz, $32 for 22 oz.).

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                              Pork Porterhouse with polenta and greens ($26)…

Single-bone Colorado Lamb Chops ($33), Pork Porterhouse with polenta and greens ($26) and Roasted Garlic Chicken with citrus marinade and Brussels sprouts ($24) round out the meat selections. A lobster tail can be added to any steak or chop for an additional $23.

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My guest’s seafood dish was Sauteed Scampi ($26 – in lemon, white wine, butter, garlic and pasta twirls, served with artisan bread). He proclaimed it to be the best he’s had, and the various sighs and moans he uttered while consuming the dish left little room for doubt.

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  Baked Sweet Potato and Brussels Sprouts with balsamic and shallots (both $6)…

To me, a steak is incomplete without a nearby mound of Sauteed Mushrooms ($6). Our other picks for shareable sides were Jumbo Asparagus Spears in Butter Sauce ($7) and the server-lauded Lobster Mac & Cheese ($11). While the Texan enjoyed the Lobster Mac, I found it to be bland and unmemorable. I’d recommend one of their various potato dishes or Sauteed Spinach with Garlic ($6) in its place.

Other shareable dinner add-ons include Roasted Root VegetablesCauliflower with panko and parsleyCrisp Bacon Green BeansBrussels Sprouts with balsamic/shallots and Cream Herb Mashed Potatoes. All of those are $6.

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I’m not the type to order sweets after a meal…or anytime, actually. But I’d be negligent to not try something from the brief but satisfying-looking dessert menu. Each selection is $8, and can be paired with one of seven ice cream flavors (they can be ordered as a trio sampler for $6).

Yours truly took a few satisfying nibbles of Limoncello Cake, served with berries, cream and a shot of Limoncello liqueur. A tiny scoop of almond praline ice cream brought my meal to a satisfying and refreshing close.

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My guest was drawn to the house specialty of Plantain Fosters ($8). It’s served in a hefty bowl of almond praline ice cream, butter, brown sugar, cinnamon, dark rum and banana liqueur topped with whipped cream and plantain crisps. A little too rich for my blood, but the Texan polished it off with ease and smiled the entire time.

After a table-side visit by the General Manager, we headed over to the lounge to meet Head Mixologist Brandon St. Claire. After we complimented him on our cocktails, Brandon shared a little background on preparing the cocktail and spirits selection for Cornerstone’s opening.

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The idea was to bring in the best and most inviting choices without pricing them to discourage current Gold Coast patrons. Brandon believes that Cornerstone’s lounge will become a go-to destination for guests desiring a well-chosen selection of whiskeys, curated beers and specialty cocktails without the shocking prices. He hopes their offerings become a new favorite with locals as well.

Many of Boyd-owned hotels have added new restaurants, sports books and lounges into the mix. California Noodle House at “The Cal” and Alder and Birch Steakhouse at The Orleans immediately come to mind. While I haven’t tried that steakhouse yet, if it’s anything like Cornerstone, that one will be worth a visit as well.

I’ve always had an affection for dining at many of Boyd’s properties and am glad they are adding to (and improving) their portfolio while keeping prices from skyrocketing out of control. Our meal for two, minus cocktails, tax, and tip, was $120.00.

If you’re tired of paying outrageous amounts for a meal on the Strip, I highly recommend visiting Cornerstone Steakhouse at Gold Coast. You’ll feel pretty rich without breaking the bank.

Cornerstone Steakhouse is located at 4000 West Flamingo Road. It operates daily 5 pm to 10 pm. The lounge opens one hour earlier. Reservations: 702-367-7111

This review originally appeared in fall 2016 on another site. It has been updated with more information and photos after a recent revisit.

Local “Pampered Chefs” Bring the Excitement of Italy to Your Home


Chef Piero Barbagallo and his colleagues help you to create a four-star Italian dining experience for your guests…

In today’s fast-paced world, the popularity of TV food channels and cooking classes continues to grow. Now you can experience the best of both in your own Vegas kitchen…with a world-renowned chef assisting you all the way.

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Meet Chef Piero Barbagallo, a manic ball of energy who hails from Palermo, Italy. Chef Piero has cooked at some of the finest restaurants around the world. He’s also been Food and Beverage Manager for a little-known gentleman named Wolfgang Puck, done the same for Trump Tower Las Vegas and has an impressive history of hospitality and management at New York NY, Bellagio and Palazzo.

With credentials like those, it’s hard to grasp that a man of such revered status would be available to cook and entertain in your kitchen, but that’s exactly what Pampered Chef provides. Barbagallo and other members of the Pampered Chef team help you to host parties that spread the word on their products and services while giving you and your friends a true interactive experience.

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While Chef Piero treasures his history with several popular Strip restaurants, the exhaustive hours were chipping away at precious time with his young daughter. “I wanted to try something different that would allow me to be home when my daughter returned from school. I’ve been with Pampered Chef only since December, but I already love it!”

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It’s clear that Chef Piero’s outgoing personality and passion for his craft are ideal for this type of venture. “I love food. I love people. And I love to entertain. Let me cook for and with you” he exclaims.

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Preparations were well underway when I arrived early for a 6 pm party. Chef Piero had already organized the ingredients, which are purchased by the party’s hosts. Special guest Chef Massimilliano Lanzafame of Sicily was hard at working creating a batch of dough. Bottles of wine and Pampered Chef catalogs/pamphlets were spread out on the reception table along with some snacks.

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The host location for the party was the Summerlin home of Marina Johnson. Ms. Johnson is an Advanced Director/Trainer who leads her own team of Pampered Chefs. And she made one hell of an eggplant dish just for me when I revealed that my diet plan prohibited me from indulging in the evening’s featured dish….authentic homemade ravioli with bruschetta.

As the three Italians bantered throughout the kitchen in their native language, the flurry of activity felt like a warm, chaotic ballet. A growing number of arrivals filled the kitchen and were invited to have wine, ask questions and participate in the preparation. It all came together in an evening that was part show, part lesson…and all unforgettable fun.

Pampered Chef offers a lot more than in-home cooking parties. They’re a multi-level marketing company that produces kitchen tools, food products and recipe books for the home. Party guests can order items that they’ve tried, take a catalog home and even host a Pampered Chef party for themselves. That gets you free items and substantial discounts to turn your everyday kitchen into a culinary wizard’s workshop.

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Although Ms. Johnson’s team consists of the finest Italian chefs, that’s far from the only cuisine that Pampered Chef can do. For instance, February is “Wine, Cheese and Chocolate” Month. Perhaps you’d prefer “Fajitas and Margaritas” or “Fast and Fresh Weeknight Meals”. Whatever your taste, there’s a Pampered Chef theme for you.

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Not everyone is a natural-born entertainer (I’m certainly not). And how often do you say “I wish that I (or my spouse) could be a better cook”? With Pampered Chef, your wishes can easily become a reality. They can handle just about any special social event and help you to get it off the ground.

Let Pampered Chef organize your wedding/baby shower, birthday party or fundraiser. Or you can just arrange a traditional Tupperware-style catalog party to introduce your friends to the products they offer…and make a tidy profit for yourself at the same time.

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If you’d like to view one of Chef Piero’s cooking classes remotely, tune to his frequent virtual demonstrations via Facebook Live. Or you can cheer him on in person this February 13th when he competes at CHEF BATTLE LAS VEGAS. The event begins 6 pm at Hofbrauhaus, 4510 Paradise Road.

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To schedule a cooking party with Chef Piero Barbagallo, call or text him at 702-544-3173 and say that Sam from Vegas Unfiltered sent you. To learn more about Pampered Chef products and services, contact Marina Johnson via this link

Photos: Sam Novak, Chef Piero Barbagallo

 

 

 

 

 

Culinary Superstars – Dora Pane: Careers, Fine Dining and “La Famiglia”


In the concluding segment of my series, Fresco Italiano’s General Manager brings the invaluable warmth of family gatherings to her restaurant guests…

Last month I introduced you to a pair of genuine Italians who have brought true authenticity to dining at Westgate Las Vegas. And while I focused on dynamic Chef Paola Bugli in that previous piece, it was with the promise that next time we’d get to know Fresco Italiano‘s general manager Dora Festa Pane.

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It seems fitting that “Festa” is part of this lovely lady’s name. After all, the Italian derivation of “festival” is the sensation you’ll have when dining at this authentic eatery. Each meal is meant to be an experience, something that Ms. Dora (as I like to call her) promises to every guest.

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In order to deliver on that commitment, the native of Naples dined at Fresco Italiano to see what it was like…and determine if she could put her own personal imprint onto the already-successful restaurant.

I came at the end of last year to eat, check things out and see what it was like. I didn’t introduce myself to the server or tell anyone that I was considering a position here. It’s better to just observe, analyze and think about what could be improved.

Honestly, I wasn’t completely happy. When this is your career, you find yourself analyzing so many things. Fresco Italiano is a beautiful place and there were many things to love. But their way of serving the guests could have been carried out much better.

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It’s easy to be a restaurant critic in today’s world of online user reviews, but Ms. Dora was honing her craft (and what makes a restaurant successful) long before Yelp! came along. Years of experience in high-profile establishments throughout the Vegas valley established her as an expert at her profession. So when that evening at Fresco Italiano didn’t quite meet her exacting standards, she accepted an invitation to make it her own.

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It may surprise you that a manager would be so candid about their own place of employment, but Ms. Dora is no-nonsense and outspoken. Fluent in several languages, she’s a colorful conversationalist who speaks from the heart. Her exposure to a myriad of cultures and atmospheres warrants your trust in her abilities.

As soon as I came in, I needed to learn about my crew…as a group and as individuals. It’s tough to do that when a place is already established. You need to be sweet AND sour. There were things to fix, but I didn’t come here to change people. Only to make them better.

When operating a restaurant, Ms. Dora does so with a mixture of passion and skill from the perspective of an actual owner. You might say that operating restaurants is in Dora’s blood. Her father had his own passion for great dining service and was a longtime maître d’ in her hometown of Naples before becoming a food critic. Although he passed away at a relatively young age, Dora credits him with much of her professionalism and knowledge. 

Dora Pane Fresco Italiano Westgate

After high school, she earned degrees in both Education and Psychology from Italy’s Cristo Re Magistral Institute. That unique combination might not be the norm for a career in restaurant management, but she feels it’s given her distinct advantages in this field.

I’m a teacher here at the restaurant…and psychology helps me with my work, too. It’s much easier to teach children because adults tend to resist. Everyone has something that holds them back. It could be their pride, birth sign, background life…whatever. My job is to overcome that.

When I came here in secret, my server clearly had something holding him back. Now that we’ve worked together, he’s the best server in the entire restaurant.

As we spoke in the darkened lounge a little before opening time, Ms. Dora happened to notice a few people standing at the entrance. Excusing herself, she greeted the group and invited them to have some wine at the bar until actual service began.

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“My bartender will probably get angry with me for doing his job” she winked as we resumed our conversation. That small moment of courtesy spoke mountains about Ms. Dora’s character. A lesser host would have simply asked them to return at the proper time. But this professional knows that a good impression lasts a lifetime.

It’s no wonder that Dora Pane has been involved with many wonderful Las Vegas restaurants in the valley. She’s been in the Vegas area for twenty-one years and dove headfirst into the big leagues by starting at MGM Grand.

Ms. Dora eyes lit up as she excitedly shared her history throughout Sin City. While moonlighting at dance clubs, she quickly rose from working as a food server to managing family-owned food shops. That was followed by a position as assistant manager at Terrazza at Caesars Palace. Overlooking the glorious Garden of the Gods, Terrazza was a fine-casual Italian restaurant located in the spot now occupied by Rao’s Las Vegas.

Dora Pane Fresco Italiano Westgate

Remaining within the Caesars family, Ms. Dora opened Voga, a modern Italian venue at nearby Flamingo Casino Resort. Seen above with her epicurean team, she proudly described ten years with Caesars corporation, which also included a stint at Steakhouse 46 (inside Flamingo). Sadly, it all came to a close when the company began doing huge cuts.

Dora Pane Fresco Italiano Westgate

What followed was a vast array of life experiences – running Robert De Niro’s Tuscan-themed AGO at Hard Rock Hotel (“that place was too classy for Hard Rock”), collaborating with Todd Moreau at both Hard Rock and Sunset Station (“we tend to follow each other”) and achieving new career standards at ALLEGRO of Wynn/Encore.

Things didn’t go as well as I would have liked at ALLEGRO. The hours were very bad. I had a young child at the time and no extended family here. Money isn’t everything when your children need you. So I left ALLEGRO after exactly one year.

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Yearning more of an atmosphere and schedule suited for a working mother, Ms. Dora settled in wonderfully at Venetian‘s Trattoria Reggiano (locals flock to the Downtown Summerlin’s flagship location). Spearheaded by Fifth Avenue Restaurant Group, Trattoria Reggiano brought her into a powerhouse that operates over forty establishments….and full circle with their involvement at Flamingo, Venetian and MGM Grand.

Dora Pane Fresco Italiano Westgate

After high school, eldest daughter Daniela graduated from University of Nevada, Las Vegas and moved to Naples. Son Gio has followed in the footsteps of his mother and grandfather by joining the staff at legendary Vegas Italian eatery Battista’s Hole in the Wall.

Dora Pane Fresco Italiano Westgate

And with youngest daughter Alessandra now grown into a lovely young lady, mother Dora has seized another opportunity to make an impact on the ever-changing Sin City dining scene.

Dora Pane Fresco Italiano Westgate

Perhaps the importance of family is why Ms. Pane agreed to spearhead the staff at Fresco Italiano. As I’ve said many times in this column, Westgate exemplifies the principles of dedication, service and commitment to guests that Las Vegas was founded on.

It’s a philosophy that hearkens back to the days of Mob-run Vegas, when the guests were all that mattered (well, maybe a few other things, too…). With the recent downturn in stock values and profits for Caesars and MGM Resorts properties, the current business model for Las Vegas has been put under intense scrutiny. Westgate was already ahead of the curve on a customer-based ideology that’s sorely in need of a city-wide renaissance.

Dora Pane Fresco Italiano Westgate

                     Sharing the Fresco Italiano family experience with my own…

It’s true that attractions, restaurants and even entire resorts come and go in this city. But the priceless importance of its people will remain. What makes any organization work, at its core, is the dedication and camaraderie of its team.

Ms. Dora Pane understands this. With her in the driver’s seat and Chef Paola Bugli in charge of the kitchen, a journey through the Tuscan landscape via Fresco Italiano is one you’ll want to repeat over and over again. Finisci di mangiare!

Dora Pane Fresco Italiano Westgate

Fresco Italiano is open for dinner 365 days a year at 5 pm – lunch hours vary by date. For more information or to place reservations call 702.732.5276.

Photos: Sammasseur, Dora Festa Pane, Westgate Las Vegas, Cyber-reef.com

 

 

 

Westgate’s Culinary Superstars – Chef Paola Bugli


Profiling a Chef who brings true Italian authenticity to Westgate’s “Fresco Italiano”…

Chef Paola Bugli Fresco Italiano

Outside the entrance to Fresco Italiano, two adorable Vespa scooters are amusingly parked. Almost symbolically, it seems as though they’ve been waiting for the right pair of riders to hop aboard and take control.

Inside, that very thing has taken place for two Italian immigrants who recently arrived to helm Fresco’s kitchen and operations. Despite the restaurant already being an established hit, this pair has elevated the Tuscan eatery to new heights.

Regular readers might recognize Fresco Italiano as my very first column when I launched this site last summer. Since then, I’ve dined here repeatedly, savoring every wonderful morsel. Not only is the food to die for, but the atmosphere and service scream “Italian authenticity”.

Chef Paola Bugli Fresco Italiano

                            General Manager Dora Pana and Chef Bugli…

As you enjoy the dining experience, your party might be greeted by a lovely blonde with a distinctive Naples accent. General Manager Dora Pane loves to chat with her guests, lending a family-like ambiance to every visit. She’ll remind you of that favorite aunt who invites you to sit down at her kitchen table and “mangiare“. (I’ll be spending time with Ms. Pane for a profile article very soon.)

Chef Paola Bugli Fresco Italiano

But of course, the big draw for this type of meal is the magic that happens inside the kitchen. That’s where Chef Paola Brugli comes in. This elegant native of Florence is the Executive Chef for Fresco Italiano and an absolute treat to meet. As busy as she is in the kitchen, Ms. Bugli also finds time to engage her guests and share a mutual enthusiasm for great dishes.

Chef Paola Bugli Fresco Italiano

Kitchen time was ingrained in Chef Paola’s family traditions. She learned from her mother and grandmother how to make pasta, polenta and sauces. They worked together as a team, each doing something different to prepare a complete meal. Lessons from those collaborative efforts would be invaluable once Bugli decided to pursue a career in the culinary arts.

Chef Paola Bugli Fresco Italiano

                                                           Florence, Italy…

Chef Paola enrolled in the Istituto Professionale Alberghiero Aurelio Saffi of Firenze Italy in 1977. There she achieved degrees in Culinary Arts and Hotel Management, then spent the next several decades honing techniques in fabulous restaurants and destinations throughout Italy.

Chef Paola Bugli Fresco Italiano

The shores of the Unites States eventually welcomed Chef Bugli to a new chapter and more career adventures. First came Atlanta, where she spent a decade in the kitchens of several noteworthy restaurants, holding positions as Sous Chef, Pastry Chef, Chef de Cuisine and Executive Chef.

Chef Paola Bugli Fresco Italiano

                                          Lumiere Place Casino Hotel…

Chef Paola Bugli Fresco Italiano

                                      House of Savoy Italian Eatery…

Eight years ago Bugli settled into the St. Louis area after capturing the attention of a recruiter for Pinnacle Entertainment. There she spent a year and a half as Executive Chef for the now-shuttered House of Savoy, an authentic riverfront Italian eatery in the gorgeous Lumière Place Casino Hotel. This turned out to be her first position in a gaming resort, but fortunately would not be her last.

As luck would have it, Chef Paola worked under the mentorship of Jeffrey DeVito, current Vice President of Food and Beverage at Westgate Las Vegas. As she told me “It was my first job in a casino and I was a little concerned about that, but Mr. DiVito was always extremely supportive”.

Chef Paola Bugli Fresco Italiano

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During her time in St. Louis, Chef Paolo proudly achieved United States citizenship in a wonderful ceremony held at the new National Archives, which was inaugurated for the occasion. The variety of cultures, climates and opportunities of this nation were now hers to explore without limit.

Chef Paola Bugli Fresco Italiano

                                                     Sea Island Resort…

Next up was the lush Sea Island Resort, south of Savannah on the sunny coast of Georgia. There Bugli served as Chef de Cuisine for Tavola, a formal yet rustic Italian dining experience. Tavola‘s philosophy is “the soul of Italy isn’t just found on the menu. It’s around the table” which might explain why the Florence native was drawn there.

After dabbling in some consulting work in Savannah, it was off to Biloxi, Mississippi for a new position with Beau Rivage Casino Resort. As Room Chef for Stalla Italian Restaurant, Chef Bugli was once again able to bring her authentic style to another part of the United States. ”

Her philosophy of simple, fresh ingredients (“super-simple is the key” she likes to say) made her very popular with the resort’s guests. So much so that she remained there for over four years, creating an indelible mark on the MGM Resorts property.

Chef Paola Bugli Fresco Italiano

     Chef Bugli was featured in “Women in Business” at Beau Rivage Resort…

Alas, a change in corporate management began to crush this independent artist’s creativity, so it was once again time to move on. When asked if it was difficult to make so many changes in her life, her response was candid. “Maybe I’m a masochist but I like the challenges. Sometimes you have to find the right way to part. I don’t believe in creating failures…I like to give opportunities”.

As has been the case of so many gifted culinary artists I’ve profiled, Chef Bugli found new creative horizons via the food and beverage team at Westgate Las Vegas. In January she took over as Executive Chef for Fresco Italiano, one of my favorite restaurants in the city. And she was once again on a team overseen by Jeffrey DiVito.

Chef Paola Bugli Fresco Italiano

Coming aboard an established and successful venture would indeed offer Chef Paola some trials and tribulations but she was up to the task.

Everything in a restaurant is a connected process. A kitchen is like a pirate crew…we’re weird. There needs to be creative cohesiveness from front to back.

Working with General Manager Dora Pane, the two have taken the operation and streamlined it to reflect their own styles.

Food is so much about energies…your whole self. Shake people up a bit and you get good results. So we’re improving things like the service steps and our wine offerings. I’m also adjusting the flavor profile and retraining the staff with my cooking methods.

Chef Paola Bugli Fresco Italiano

When asked what procedures she referred to, Chef Bugli explained:

It’s not enough just to follow a recipe’s ingredients. It’s the steps that matter. You see, a sauce isn’t just throwing everything into a pot and letting it boil. Certain ingredients have to be sauteed together first to let their flavors develop. Then others like tomatoes are added afterwards. You can taste the difference by doing things in the proper order.

Chef Paola Bugli Fresco Italiano

Attention to detail is also reflected on the ingredients she purchases for her dishes.

The culture at our restaurant is respectful of the environment. In Italy it’s a concept called Zero-Kilometer Cooking. We can’t get all locally-produced foods being in the desert, but we can come pretty close. It’s also necessary to change our offerings depending on the season. A winter tomato won’t taste the same as one in July. People will know the difference!

Making a difference is what Chef Paola’s cooking is all about:

Guests are more educated now. Everyone is a connoisseur, so we approach Fresco Italiano with a friends-and-family atmosphere. This may be casual fine dining, but we want people to leave feeling like they’ve had an experience.

When asked about her new life in Las Vegas, Chef Paola gave a bit of a shrug. “I haven’t had time to get to know Vegas yet, really, except through the people I’ve met at Westgate. When I settle in, maybe I’ll start up a local women’s chef group”.

As for Sin City sights, the Florence native had plenty to say about the Strip. “Las Vegas replicates so many famous landmarks and they’ve done it beautifully. You’ve got Paris, Venice, Rome, Egypt. It’s amazing”.

She did have a word of warning for any future resort planners, though. “Vegas can do anything else they want, but they’d better leave Florence alone. We’re already perfect!” she chuckled wildly.

Chef Paola Bugli Fresco Italiano

Fresco Italiano is open for dinner 365 days a year at 5 pm – lunch hours vary by date. For more information or to place reservations call 702.732.5276.

Photos: Sammasseur, Chef Paola Bugli, TripAdvisor, Yelp!, Beau Rivage Casino Resort, Seas Island Resort, Westgate Las Vegas