Devour September 2017
Luxuriously lacquered with a miso-yuzu glaze, then broiled and caramelized, the Chilean sea bass is served alongside earthy, roasted maitake mushrooms seasoned with sesame seeds. Executive Chef Sean Griffin describes this dish as having a “decidedly Asian flair with flavor notes of umami and acidity with a pronounced earthiness from the maitake mushroom. The maitake mushrooms are intensely flavored with a delicate and feathery texture.” The sea bass is one of the only dishes that has been on the Jean Georges Steakhouse menu since its opening and the timing is perfect to pay them a visit as the restaurant, located inside Aria, just unveiled their new look.
Jean George Steakhouse, Aria, 3730 Las Vegas Blvd., S., Las Vegas. 702-590-8660.
Pop-Tarts were such a tantalizing sensation when The Kellogg Company first launched them, they actually ran out after the first two weeks. Still going strong, this favorite breakfast-to-anytime rectangle is seeing an elevated version at family-owned CRAFTKitchen by Chef Jaret Blinn. He uses his pastry expertise to create a one-of-a-kind luxury pop tart featuring seasonal fruit. His flavors have included caramelized apple, cherry, peach & nectarine, blackberry and strawberry. Blinn’s pop tarts are available during breakfast and brunch… until they run out for the day.
CRAFTkitchen, 10940 S Eastern Ave, Henderson. 702-728-5828.
Beat the Heat
Crafted by Zuma Las Vegas’ head bartender, Eva Kovacikova, the inspiration behind this cocktail was to create something that would not only feel like summer, but was also light and refreshing. “My thoughts went straight to Aperol Spritz, as it is very popular during summer months. ” Kovacikova said. “I took the base of the spritz but wanted to add berries and rum, as I am a big rum lover.”
- .75 oz. Cana Brava 3-year-old Rum
- .5 oz. Aperol
- .25 oz. sweet vermouth
- 1 oz. summer berry shrub
- .5 oz. fresh lime juice
- 2.75 oz. tonic water
Combine all ingredients, except for the tonic water, in a shaker and roll four times. Pour into a wine glass filled with ice cubes and top with tonic water. Garnish with a dehydrated orange slice and olive.
Zuma Las Vegas, Cosmopolitan Las Vegas, 3708 Las Vegas Blvd. S., Las Vegas. 702-698-2199.