Tag Archives: Las Vegas

Chick Fil A, Kiss My Ass

Posted on by LeAnne Notabartolo

Everyone here in Vegas is all atwitter about Chick Fil A opening up and I say they can kiss my fat, fried chicken loving ass.

I consider myself to be an ally to the LGBTQ community and I also try to put my money where my mouth is. The chain and owner vocally railed against LGBTQ issues. Well…since half of my friends, my sister in law and so many others I know are part of the LGBTQ community I saw no reason to ever go back. I show my support – and displeasure –  with my wallet when I walk out my front door. I don’t shop in W-mart and I choose to shop local when possible. I don’t fly Southwest, Frontier, Allegiant or Spirit. I don’t shop in Hobby Lobby, McD’s, Carl’s Jr. I actively avoid merchants who piss me off in one fashion or another and I will pay more money to have superior customer service. I know several people who feel the same way I do about LGBTQ issues and are still so excited about Chick Fil A opening in Vegas. I just don’t get it.

Let’s take political and social action off the table and be honest. The best thing about Chick Fil A is their hilarious Cow advertising. The fried chicken isn’t even that good! FYI – chicken is their first ingredient, salt is the second and MSG is the third (Moment of Truth – MSG is one of my 2 food allergies. I break out in hives).

So, if you need a fried chicken fix here in Vegas I suggest you try one of these places instead:

Mochiko Chicken – Trader Joe’s Plaza on Decatur – locally owned and operated with a variety of bowls, strips, sauces and good customer service. They are also big supporters of Breast Cancer related charities.

M & M Soul Food Café – Charleston & Valley View – Locally owned and operated. Trust me, just go. All the things you love about Southern food, including sweet tea and collards.

The Bromberg Brothers places –  Blue Ribbon Fried Chicken (Downtown Summerlin) and Brooklyn Bowl (The Linq) all have great chicken!

Fried chicken wings at Blue Ribbon Fried Chicken in Downtown Summerlin

Fried chicken wings at Blue Ribbon Fried Chicken in Downtown Summerlin

Honey Salt – Charleston & Rampart – Locally owned and operated by the Blau Group, Chef Kim Canteenwalla makes a seriously good fried chicken sandWISH*. Huge supporters of Three Square Food Bank.

Yardbird – Venetian – I can’t say enough good things about this fried chicken. Flavorful to the bone and pressure fried in LARD…yeah, THAT. (pictured at the top of the page)

And if all else fails, go to Popeye’s.

I have a lot of friends who are “ethical eaters” for a variety of reasons. And I choose to eat and shop ethically as well. Ethical means a lot of things to a lot of different people, but the basic definition is:

pertaining to or dealing with morals or the principles of morality; pertaining to right and wrong in conduct

According to my mother, a company can choose to do whatever they like (clearly, they are PEOPLE according to congress after all). That’s true, but so can I. I do not have to spend my money in places I find morally repugnant. Choose one of the local options list above. I am quite sure they will appreciate your business MUCH more than corporate giants will.

*sandWISH is a word of my own making…

Meet Nicole Brisson

Posted on by LeAnne Notabartolo

I first met Nicole Brisson at Jolene Mannina’s Back of the House Brawls (BOH – the basis for the new FYI TV show Late Night Chef Fight). Together with Friend Sue Mancini we made up the only all-female judges’ table ever at the BOH. Nicole Brisson and I have a lot in common. We grew up in small towns in upstate New York. We had rough childhoods. We had a love for the restaurant business from an early age. But unlike me, Nicole did something about it starting in high school.

L - R : Nicole Brisson, Sue Mancini and me April 2013

L – R : Nicole Brisson, Sue Mancini and me
April 2013

Nicole moved out of the family home at 14 with her older sister and made her own way. Growing up in a town of 2000 (Rensselaerville, NY) not known for its culinary scene, with few role models of what a life in culinary could be, Nicole chose to enter a career based high school curriculum in culinary arts while working at a local restaurant. The owners of that restaurant encouraged, nurtured and taught her; and to this day she considers them dear friends, family and mentors. They saw the spark in her and pushed her, basically telling her in word and deed that she was better than her hometown. She was so good in her high school Vo-Tech program that she was given a scholarship to Johnson & Wales. Her exceptional performance in college gave her the opportunity to work in Italy as an apprentice and intern to powerhouse chefs too numerous to mention. She said of that opportunity, “I didn’t know it was a big deal until I got there. I just thought it would be something cool to do. I went there to work and learn and THEN I found out it was a huge deal.”

Now, after 20 years of hard work, Nicole is the Executive Chef of Carnevino, arguably the best steak house on The Strip and a jewel in the Batali & Bastianich Hospitality Group’s crown. The fact that she is currently, to the best of my knowledge, the only female Exec at a top tier restaurant at any major property on the Strip is remarkable. The fact that she is in her mid-thirties is astounding. When asked about this she shrugs and admits that even though the doors of culinary are open for women, it is still a men’s game at times. Socially she is quick with a smile and a laugh, with a sharp wit and sense of humor, so her transformation when working is startling. When you see Nicole in her chef whites she is controlled, calm and some would say shy, others would say stern. She has quietly and steadfastly carved out a niche for herself, not feeling the need to push, shove, scream or rant as others in her position, male and female alike, might have. She shared a story where she was “trying out” for a job and the other women were throwing elbows and trying to act tough as nails. It wasn’t her style and she basically just said, “Shut up and cook.” Nicole has allowed her work to speak for itself. She believes that the pace of the leader sets the pace of the pack and shows that through word and action. If she is calm and controlled, then her staff will be too. If she walks around acting like a coquettish goofball, then her staff will think that is ok…and it’s not. Walking through her kitchen during this interview she stopped and introduced each of her staff members, noting their progress on tasks at hand, showing appreciation for their work by that small gesture. And it was clear that she is admired by her team.

Nicole Brisson is a culinary badass.

In addition to cooking and recipe development, menu creation and running a full back of the house staff, Nicole oversees a dynamic meat program including charcuterie and dry aging and works with the best meat producers in the country to create a one of a kind dining experience (Moment of Truth – I am a charcuterie whore!). She allowed me into the on-premises meat locker at the restaurant and you can smell the beefiness even when it’s raw and cold. If you have never been in a meat locker there is a certain smell that really good meat has. I can’t describe it, but when you smell it, you know it! Having a parent who is a butcher, I marveled at the marbling and overall exceptional beauty of the beef. At an off-site location she handles the receiving and storage of the beef in the dry aging process. In addition, a recent diagnosis of celiac disease has surreptitiously steered her menu development toward gluten free options in all aspects except the pasta dishes. It is so second nature to her she doesn’t even realize she is doing it until a staff member asks, “Is this gluten free?” At that point she has to pause and consider the ingredients, and more likely than not, it is gluten free. Don’t worry though, she isn’t messing with the pastas.

with Mario Batali at Carnevino

with Mario Batali at Carnevino

Batali’s respect for her was evident

Invited to a private event at Carnevino, I was given the opportunity to watch Nicole Brisson at work, not only with her team and the clients, but with Mario Batali. She seamlessly moved from engaging conversationalist to taking charge of the staff. She took time to point out specific dishes to guests at the different stations so everyone knew there were plenty of options to choose from on the tables. Batali’s respect and gratitude for her and her work was evident when I asked him for the photo in this article. He paused from taking photos with fans and guests to make sure I had what I needed to highlight Nicole’s place in his organization. As a complete sidebar – her staff allowed to me run the fancy–schmancy slicer for the prosciutto. I am now convinced that I need one in my kitchen for the jamon de serrano I have in the fridge. Never mind my goofy face, check out the charcuterie!

Charcuterie whore at work - I totally need that slicer!

Charcuterie whore at work – I totally need that slicer!

Seemingly at the top of her game, I asked what was next for her. She didn’t have a ready answer for the question. Ultimately it would be opening her own place and she is confident she would have support, both financially and personally; but she isn’t ready to take that step yet. Nicole loves what she is doing and wants to continue building what she is currently working on right now. The future is bright for Nicole Brisson and I for one can’t wait to see what she does in that future.

VOM FASS Las Vegas Launches Free Whiskey Experience

Posted on by LeAnne Notabartolo

The following is NOT my content, but the pics are

 

LAS VEGAS, NEV.—Unlocking one’s inner whiskey aficionado is now within reach, right in the heart of the Las Vegas Strip at VOM FASS Las Vegas.
VOM FASS, located at The Grand Canal Shoppes at The Venetian (near TAO), has launched a new, free Whiskey Experience event on Thursday, Friday and Saturday evenings at 7 p.m. At the informal, 45-minute class, guests will learn about various whiskeys from around the world and how they are made, while getting an overview to understand the differences between bourbons, Irish whiskeys and Scotches.

Attendees will have the opportunity to taste one bourbon, one Irish whiskey and two Scotches during the experience, as they learn about various kinds of Scotches, blended whiskeys, blended malts, single malts and the different regions from where the spirits derive.

“In our store every product has a story, including all of the whiskeys,” said Kim Weiss, owner of VOM FASS Las Vegas. “This new program is an opportunity for our guests to broaden their understanding of the wonderful world of whiskey. Each whiskey event evening will be a little different than the next, so we encourage everyone to stop by as often as they’d like. Make it a date night, bring a friend, or keep all of the information to yourself to impress guests at your next dinner party!”

Reservations are not required. Those planning to attend can visit facebook.com/vomfasslasvegas to get specific details on which whiskeys will be featured and discussed.

At VOM FASS Las Vegas, casks of various spirits are suspended throughout the store. All of the spirits are estate grown, most by fifth generation spirit producers. A selection of wines from around the world is also available.

Vom Fass at the Venetian

In addition to spirits and wines, VOM FASS offers a variety of vinegars from Italy, France, Spain and Germany, along with oils including extra virgin olive, nut and seed, health and cooking oils. All of the spirits, vinegars and oils are poured into re-fillable, environmentally friendly bottles straight from the casks.

VOM FASS Las Vegas is open Sun. – Thurs. from 10 a.m. until 11 p.m. and Fri. – Sat. 10 a.m. until midnight and is located at The Grand Canal Shoppes inside The Venetian Hotel & Casino near Tao Asian Bistro and Nightclub. For further information, visit www.vomfasslasvegas.com. For updates on events and unique recipes, “Like” VOM FASS Las Vegas on Facebook (www.facebook.com/vomfasslasvegas).

Compare and Contrast – a View of Two Beer Festivals

Posted on by LeAnne Notabartolo

I hope you are quite aware at this stage, we in this household are what I would call “serious beer drinkers”. We know what we are drinking, choose to enjoy craft beer and make tasteful choices on what to drink. You will not find any BMC (Bud, Miller, Coors) in our fridge. We believe in the motto “No Crap on Tap”. When on vacation we venture to “beer bars”, local breweries and fun tap houses. Of course John has his faves (porters and sours) and I have mine (IPAs and APAs). And while John may resemble The Most Interesting Man in the World because he is such a magnificent bastard, we rarely drink Dos Equis (but I love their commercials).

All of that being said, in the past two weeks John and I have been to two distinctly different beer festivals here in Las Vegas. Because we can’t attend Oktoberfest in Munich, we make do with what is available to us. So let us compare the two. Know this, they were both held on a Saturday evening. Both included entertainment, food and beer and we purchased VIP tickets to both. VIP Tickets to each event were roughly the same price.

The Motley Brews Downtown Beer Festival was September 20th at the Las Vegas Government Center. There were three levels of tix available – GA, Early Entry and VIP. All ticket holders had access to water stations, fantastic food booths and an amazing selection of beer, many USA made by craft brewers and all of our local breweries were represented. Early Entry got you in the gate one hour earlier and VIP gave you that extra hour, a real restroom (as opposed to the dreaded Port-a-potty), free snacks (of which I got none) and exclusive pours only available in the VIP pavilion.  All in all a great event. Because the VIP food situation was a cluster fuck, Motley Brews has arranged for all VIP ticket holders to have gift certificates to the restos that provided (or didn’t…) the food so we can check them out on our own. Beer on tap, beer in casks and beer in bottles all were available to try. The music was great and a good time was had by all. An interesting thing about this event is the people who attend it. Almost without exception, the attendees are REAL BEER DRINKERS, not a bunch of posers just hanging out wondering where the Stella is. Beer centric T-shirts and jeans are the uniform of the day (and some of the shirts are amazing) and the beer wear available for purchase is part of the fun.

The Desert Hops Beer Festival was September 27th at the Cosmopolitan Pool. There were two levels of tix available – GA and VIP. The VIP tix should really have been called “early entry”. There were so many things wrong with this event I don’t even know where to begin. There was NOTHING VIP about that experience. No special amenities for VIP ticket holders at all. The only thing you got for the extra cash was entry an hour early. In addition there were no cask beers, no tap beers, everything was in bottles. Oddly it was called Desert HOPS and there were hardly any IPAs or APAs. Even more curious was the fact that none of our local breweries were represented at all (if they were, I didn’t see them among the only 1 dozen USA beers from 3 breweries). Imports abounded at this event, and if you like Belgian beer this was a great event for you as there were about 2o different ones, but the USA made craft beers were sadly lacking. The crowd was a mixture of tourists and locals, with the emphasis on the tourists. The food was a joke, the music a bizarre mix of live musicians playing with a recording behind them, no vendors other than the crappy food and the crowd was mostly a bunch of posers more intent on looking good than enjoying a beer festival. The best thing about this event was the location – I love the Cosmopolitan and the view from the pool is fantastic. Second best thing? Leaving.

So here are my words to the wise – for a great Beer Festival experience, go to any Motley Brews event (next one is in the Spring of 2015). You will be surrounded by locals who know their craft beer. Let the tourists have Desert Hops.