Devour October 2018
The classic Persian dished called Fesenjan is a slow-simmered chicken stew laced with sweet and tangy pomegranate molasses. With only a few key ingredients, this melt-in-your-mouth dish is rich in flavors offering subtle sweetness from the undertones that the pomegranate molasses provides, all while adding an element of surprise and delight as you eat. It’s traditionally enjoyed with an aromatic basmati rice to round out the experience.
Shiraz, 2575 S. Decatur Blvd., Las Vegas. 702-870-0860
European Luxury Goods
Chef Flemming Pedersen celebrates 10 years of baking delectable European treats out of his quaint and modest Water Street bakery in Henderson. Pederson, originally from Denmark, shares his labor of love with the community by offering traditional baked goods, such as Danish bollers and princess cakes, almond horns, challah bread, and an assortment of cookies – all made from scratch every single day.
Chef Flemming’s Bake Shop, 7 S. Water St. Henderson. 702-566-6500.
It’s fall and the crispness in the air welcomes a Boulevardier unlike any other. DW Bistro puts its own spin on the classic cocktail by using a handpicked Russell Reserve Single Barrel Bourbon made specifically for its neighborhood restaurant. When the owners and bar manager tasted the bourbon, they immediately knew what cocktail they would create with it – the Boulevardier. While this cocktail is good for sipping year-round, the mingling of red and orange hues makes it perfect for the fall and winter seasons. DW’s Boulevardier is spirit forward but also very balanced. The Vermouth adds a sweetness, while the Rinomato L’Apertivo and the natural oils from the orange peel add a citrus essence at the end of each sip – and the exclusive Russell Reserve provides that robust whiskey flavor you’d expect from a truly classic Boulevardier.
- 2 oz Russell Reserve Single Barrel Bourbon
- 1 oz Rinomato (Campari)
- 1 oz Sweet Vermouth (Del Professore)
- Ice sphere
- Orange peel for garnish
- Rocks Glass
In a mixing glass, add all ingredients and ice, then gently stir. Strain over an ice sphere and rim glass with orange peel. Place peel into cocktail and enjoy.