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Change the Way You Eat- the J. J. VIRGIN DIET- 7 Foods that Cause Food Intolerance- Drop 7 Foods to Lose 7 Pounds in 7 Days-

April 1st, 2013 • by Sandy Zimmerman

Pasta-Bad Foods

Milk-BAD FOODS

BAD FOODS


Peanuts-BAD FOODS


Eggs- BAD FOODS

Many people try one diet after another. There are so many diets but which one will really help you lose weight?

J. J. Virgin has found food intolerance is the real cause of weight gain. The seven foods most likely to cause food intolerance (or high-FI foods) are components of traditional “healthy” weight-loss programs: Gluten, Soy, Dairy, Eggs, Corn, Peanuts, Sugar and Artificial Sweeteners.

This is another theory contradictory to the traditionally accepted theories. You don’t have to count calories anymore with J. J. Virgin’s 21 day diet to reset your metabolism.

J. J. Virgin, CNS, CHFS, nutrition and fitness expert, feels, “Your body is a chemistry lab. Symptoms of corn sensitivities are similar to other food intolerance reactions including rashes and hives, migraines, joint pain, mood disorders, temporary depression, insomnia, eczema, fatigue, joint pain, hyper-activity in children.”

J. J. is a fan of grass-fed beef. She feels that Grass-fed beef is harder to find and more expensive than corn-fed beef. But the health value of Grass-fed beef is very important as it is lower in total fat, higher in vitamin E, vitamin B thiamin and riboflavin, calcium, magnesium and potassium. Grass-fed beef is also 2-3 times higher in anti-inflammatory omega-3s, lower in calories and leaner.

There are some very interesting food facts in J. J.’s diet plan, eg., dairy is bad for your bones. The Nurses’ Health Study showed those people who consumed the highest amount of milk had the highest risk of bone fractures.

Many people will be unhappy to know popcorn is not a healthy snack because it is made from damaged fats and it is high-glycemic which makes your blood sugar spike. Popcorn is a trigger food which makes you crave for more salt, starch and fat. Microwave popcorn may have toxins in the bag liners.

The Virgin Diet is divided into a three-cycle plan including elimination, reintroduction, and the Virgin Diet for life. Learning which foods cause reactions is very important.

J. J. Virgin has compiled her diet plan into a book- The Virgin Diet, drop 7 foods to lose 7 pounds in just 7 days. For more information, please see J. J. Virgin’s website: www.thevirgindiet.com






SHe by Mortons Red Carpet Opening

February 17th, 2013 • by Sandy Zimmerman

Eva Longoria and Tilman Fertitta (President, CEO of Landry’s, Inc.)

Masquerade Ball during the She by Morton's Opening

Gabriele Giffords (former US House of Representatives), retired Astronaut Mark Kelly


Canonita’s Tequila and Food Pairing Party!

February 17th, 2013 • by Sandy Zimmerman

Canonita Mexican Restaurant, on the Grand Canal, Venetian Resort

Executive Chef Donna Willey

This looks like dessert but it's AHI TUNA!

Geoff Gljiva- Regional Manager

TACOS

Brazilian entree- the Seafood Mocequa (stew)


Dine in a Royal Restaurant

February 24th, 2012 • by admin


Sedona’s Flaming Mountains

January 7th, 2012 • by Sandy Zimmerman

COFFEE POT ROCK

 (Photos by Sandy Zimmerman)

Sedona is a very special place of beauty and enchantment. Their flaming red mountains and unique rock formations brighten the sky.

When you visit Sedona, the experience is unforgettable!   

BELL ROCK

Almost immediately as you drive along the highway entering Sedona the colors suddenly change to different shades of red and the scenery seems to sparkle.

The road into Sedona begins the different shade of red.

CATHEDRAL ROCK

 

(SEE the Sacred Eagle Estate’s VIDEO, LOOK ABOVE at

 the Navigation Bar, Click VIDEOS.)

 


A Dinner can become a Feast

November 4th, 2011 • by admin

 

Gaviotas Restaurant inside the Sheraton Buganvilias Resort

(Photos shot by Sandy Zimmerman ) 

When we arrived at Gaviotas Restaurant, their setting was startling. Just a few steps from the beach and beautiful Bandaras Bay, Gaviotas was the perfect place to watch the sunset. As we walked in, the atmosphere had touches of elegance with their unique mega- man-sized candles created by overlapping melted candles into an enormous base to place smaller candles. The pianist played ballads and love songs to set the mood. We were already beginning to enjoy ourselves.

Man-Sized Candles made with overlaping melted wax for a Giant Candle Holder

Gaviotas is truly everything you would want in a gourmet restaurant. Instead of simply ordering an appetizer, entrée and dessert from the menu, Roberto Cortez Rosendiz, Maitre Sommelier, and Executive Chef Roberto Alcaraz Linares, created a special five- course menu which provided a sampling of several dishes paired with international wines. What a feast!

You can eat the tree, branches, flowers and cakes!

Sommelier Roberto presented the first course their False Ravioli included scallops, mango, vinegar, Chile and lime gelatin. The light Sauvignon Blanc Rincones Wine from Chile had a fruitiness that paired well with the appetizer. Roberto discussed the details about the preparation of the False Ravioli and the qualities of the Chilean wine which he called “aromatic, soft and sensual.”

I have tasted salmon prepared in many ways but Chef Roberto was so creative for the second course, his Salmon Tart combined the flavors of chopped salmon, green Chile, onions, cilantro, lemon and Tajin, a tangy spicy seasoning.  

The seasoning awakened the salmon without overpowering its flavor. The tart was so tasteful I would have enjoyed it as an entrée. 

Steak & Coconut Shrimp!


From the Farm to the Table

November 4th, 2011 • by admin
Seared Diver Scallop with Mashed Potato and Squash Carpaccio (Photo by Farmhouse Inn) (Art by Sandy Zimmerman)

 My trip to northern California had so many surprises. I was impressed by the Farmhouse Inn, even breakfast was an event!  Yes, Inns are usually known for their breakfast but here they served a complimentary two course made-to-order gourmet meal. 

I had a first course of Donut Muffins and strawberries with golden balsamic vinegar. Then there was a choice from two second- courses. Either Huevos Rancheros (Eggs Rancheros) poached fresh eggs from their own farm along with black beans, chorizo, queso fresco, home- made salsa and fried tortillas or baked Blueberry French toast. The French toast was different from any other French toast I have ever tasted with their nightingale baguette, blueberries, salted pecans, Chantilly whipped cream, blueberry-maple syrup, and cherry wood smoked bacon.  It was so tasty and such a flavorful combination! Another breakfast featured Mascarpone stuffed French toast.

Lamb Chops with herb curry Couscous- (Photo by Farmhouse Inn) (Art by Sandy Zimmerman)

Catherine and Joe Bartolomei, the owners of the Farmhouse Inn, offer such great menus which change daily so you should be ready for spectacular taste treats.  Catherine feels, “A farmhouse is what everyone dreams a farm house could be. The experience we are offering is unique. Our food is wholesome and nutritious.  Most of the time, the eggs are from our own chickens and the produce from our gardens.”

Murals of five generations of the Bartolomei family. (Photo by Sandy Zimmerman)

Joe discussed their Executive Chef, “We have a Michelin Chef who spends half-a-day stopping at 4-5 gardens while getting from his home to work. He returns with boxes and boxes of produce and decides his menu each day. No menu stays longer than a day. The fruit you eat was on the vine eight hours earlier. It is that quick and that fresh.

Rabbit, Rabbit, Rabbit- (Photo by Farmhouse Inn)- (Art by SZ)

 

 

 


A Tasting Party at the ARIA Resort’s UNION Restaurant

May 29th, 2011 • by Sandy Zimmerman

KOBE BEEF SLIDERS

(Photos by Sandy Zimmerman)

The beautiful new ARIA Resort has been known for their creativity and the uniqueness of their designs, I can say each time I have attended an event here everything was perfect.

An invitation to taste the UNION Restaurant’s new seasonal menu is very special because it means a delicious array of one- of- a- kind creations! I am always amazed when the top chefs get together and the results are like magic!

Thinking about tasting the UNION Restaurant’s new menu and with hints of a Chef’s Interactive Table, I was happy to attend. The party was held at the top tier of the restaurant with views of the other levels and casino.

A special table was arranged for the guest’s interactive tasting experience. Some of the ARIA Hotel’s top chefs were preparing the “feast of all feasts” for us to taste and savor. There were ingredients which we seldom see mixed together yet after tasting each dish, I felt they belonged together.  This was a rare opportunity for the guests to speak to the chefs, ask questions, and watch how they create their signature dishes.

The chefs call their cuisine, “A unique international twist on classic comfort food with Mediterranean, Spanish, Italian, and Asian twist.”

The chefs cooked lamb on a small wood grill, topped it with Yogurt Tzatziki sauce, and placed the lamb kabobs on small homemade petas. This was a clever way to present the lamb kabobs and they looked as great as they tasted.  The lamb was very tender with tastes of the delicate flavors of the marinade.

Another chef prepared the Yellowtail Crunch and a touch of spicy masago caviar with the crunch of crispy wonton.

I have seen sliders around Las Vegas but not as big as these and the serving includes three sliders each filled with three-ounces of Kobe Beef, aged Cheddar cheese, grilled onions, tomatoes, secret sauce, and a side of spiced fries.

TERIYAKI CHICKEN DRUMSTICKS

Guests couldn’t miss seeing the extra- large Teriyaki Chicken Drumsticks on the platter but after the first taste, the Korean Sweet & Spicy Teriyaki sauce was tantalizingly addictive.  


Bacio means KISS!

May 23rd, 2011 • by Sandy Zimmerman

(Photos By Sandy Zimmerman)

The two piece band were playing while guests

filled the restaurant;

it was a food tasting party to introduce the press and VIP’s to

Bacio by Carla Pellegrino’s Mediterranean cuisine.

I walked around the buffet table and was thrilled to see all of the

selections.

Once I noticed Carla’s jumbo shrimp I was hooked!

Their jumbo shrimp were really jumbo, six to a pound, and

tasted great with a delicate butter, garlic, and lemon juice sauce.

The shrimp were not swimming in the sauce, yet they held the

taste in every bite. With such large shrimp, I decided to make

them my meal along with some of the caprese and spinach

salads.

There were several different Italian rolls and bread as well as

bread sticks.

A chef stood at the carving section ready to cut your port

reduction crusted ribeye exactly to your specifications.

Of course Carla’s menu offers pasta, not only one or two choices

but penne, spaghetti, linguine, and rigatoni.

DINING ROOM

Sidewalk Cafe-Patio-


Swirl with Us

May 8th, 2011 • by Sandy Zimmerman

U-SWIRL FROZEN YOGURT

(Photos: Sandy Zimmerman)

Everybody is swirling since U-Swirl Frozen Yogurt has come to

Las Vegas! U-Swirl is unique, not like any of the other yogurt

places.

Dana Cartright, Director of Operations and Franchise Trainer,

discussed U-Swirl, “We are the King of frozen yogurt.

There is lots of space for customers to enjoy themselves with

family and friends.

They can sit on the couches and lay back with their feet up

on foot stools.

The bright colors make people happy and relaxed when they

come in after a hard day of work.

The walls are filled with pictures of fruit to show what

is available.”

I eat yogurt everyday for breakfast and was anxious to try theirs

but I do not eat sugar.

-FRUIT-

Dana explained, “The majority of our flavors are non-fat, we have

a few low fat with no sugar added, non-dairy sorbet, low sodium,

and many options with over 60 toppings to add to your

experience of swirling.

If you have a sweet tooth, there are all types of candies, brownies,

and syrups or for the healthy diet choose fresh fruits.

We offer 16 or 20 flavors depending whether you visit our two

super swirlers or the other five.”

-ASSORTED CANDIES-

I have never tried to use a yogurt machine before but it was easy.

Walking down the aisle looking at all those flavors was fun.


Gourmet Meals can be Reasonable

April 17th, 2011 • by Sandy Zimmerman

(Photos: Sandy Zimmerman)

There is a place where you can relax, take a break, and recharge

yourself.

The Hammer Bar and Grill offers the perfect down-to-earth

setting.

As the co-owner and Executive Chef, Chris Sarret explained, “We

do not have a theme.

There are no palm trees or anything like that.

I wanted to create an atmosphere where people could come in

and not feel they have to dress and just have a good time for a

minimal amount of money.  This is one of Las Vegas’ reasonable

restaurants.

This is a friendly bar with great food, what more could you want?

And you can win money too.

There is nothing wrong with that, two of my favorite things.

My partner and I try to create an atmosphere that is fun for

everybody.”

You would not expect a gourmet restaurant in a cocktail lounge,

but Chris takes a lot of pride in their food.

He is the man who prepares all of the great food himself and it

really is great.

He graduated from the famous Le Cordon Bleu School so you

have a first class chef here.

I should describe my “tasting” as dining. The shrimp were

crusted with garlic while being toasted on the grill for a crispy

taste.

The Remoulade dipping sauce and cheesy garlic bread were

perfect complement to the dish.

After eating Hammer’s shrimp, I would say, “Their food is

reasonable and WORTH EVERY BITE!

Another great reason to come to the Hammer, you can probably

find almost any game from Keno, poker, slots, Black Jack,

including 10-15 different games on every slot machine.

Change your luck by changing games with their big selection of

games from .05 cents to $5.



A Romantic Mexican Restaurant

March 26th, 2011 • by Sandy Zimmerman
Tableside Guacamole Bowl

“A Romantic Mexican Restaurant”

By Sandy Zimmerman

Most people want a special place to celebrate and enjoy a romantic evening,

but it doesn’t have to be one of the expensive restaurants.

Yes, there is a romantic Mexican restaurant!

You can dine at El Segundo Sol for a great romantic evening and

it doesn’t have to be a birthday, anniversary, or other

special occasion because they make EVERY NIGHT a special occasion.

The restaurant offers a reasonable Mexican culinary adventure.

Executive Chef Terry Lynch explained, “El Segundo Sol is

especially romantic as it feels like a Mexican honeymoon

where you walk off the Mexican beach, through a

grove of trees and into a cool beach side margarita bar!

I think the atmosphere is truly romantic.

It is as though you went through a door and suddenly

you feel you are in Mexico without leaving Las Vegas.

You would not find anything like this on the Las Vegas Boulevard strip.

A lot of our food and drinks are meant to be shared,

a perfect way to spend a romantic evening.”

Guacamole Girl

I love the way the guacamole is prepared.

A special Guacamole Girl mixes it right in front of you.

Tell her exactly how spicy you want it and which ingredients

should be included, then a gigantic bowl –for- two

is brought right to your table.

Chef Terry feels, “This is really a special affair.

The girl is making it just for you at that moment, she will modify

the mixture to make special.

Tableside guacamole is the #1 seller in the restaurant.

You must see the sizzling fajita platter in order to believe it!

Our fajita platter is not the same as any of the other restaurants.

Tableside Sizzling Fajitas Platter

Two fajita platters are placed in front of the couple while

the server makes a presentation of pouring a

special liquid over the platters.

They hear the sizzling as steam dances around the couple.

Just the presentation is a WOW factor.

Other guests are amazed and quickly order the sizzling fajita platters.

Discover the Ultimate Dining chose El Segundo Sol as a Romantic Mexican Restaurant for great Las Vegas dining.

Tableside Sizzling Fajitas Platters


A Hidden Treasure

March 18th, 2011 • by Sandy Zimmerman

“Old-time Supper Club”

By Sandy Zimmerman

(Photos by Sandy Zimmerman

I have always searched for “old-time” supper clubs where you can have fun,

meet friends, and not spend a lot of money.

Well, I found another one!

The Italian American Club of Southern Nevada is a hidden treasure to be enjoyed.

Best of all, the Italian American Club welcomes everyone whether they are Italian or not.

Tony Caterine, the General Manager,

known as “Little” Tony”, explained,

Tony Caterine, Known as Big Ton

“My father, Big Tony, the

Club Consultant,

knew all of the stars

because he was

involved in the

night club

and entertainment

business.

The pictures on the

cocktail lounge wall are all his.

You will see everybody from Little Richard, Bobby Daren, the Coasters, Four Tops, and others.

Today it is all about giving our guests a real experience with the food and atmosphere.

I put my food, sauce, chef, and kitchen-staff against anyone, anywhere, and a majority

of the time I’ll win.

It is not just about food, there are a lot of places you can go and get good food but

here you can enjoy the experience and have a good time.

We have a lot of fun.

The entertainment continues every night!

The Nostalgic Dance Society presents an evening of Dance with Melodious Jones Mondays.

This family band plays everything from Billie Holiday, music of the 20’s to today.

Wednesdays and Fridays- Mike Bari and Jenny Ford sing and entertain on the piano.

Throwback Thursdays brings the Speakeasy Swingers with their Jazz & Swing music.

Open Mic night is more than Karaoke every Saturday.

You will see Shiela almost become Lisa Minnelli, Judy Garland,

and other celebrities with her impressions.

Elvis Impressionist

Choose your fav Elvis song and their look-alike server, Joe will sing it for you.

Executive Chef Joe Friscia joked, “We usually serve an

8-10 ounce portion of salmon on Fridays and only 2 ounces the rest of the week.

I try to simplify my crab cakes recipe in order to keep the true crab flavor and

really taste the sweetness of the crab, not to camouflage the taste.

Some restaurants mix crab with so many things that you do not find much

crab in there but here, you have a lot.

Discover the Ultimate Dining ‘s Las Vegas restaurant reviews seeks restaurants with surprises, great food, and reasonable prices.


Thai Cuisine from 4 Regions

February 19th, 2011 • by Sandy Zimmerman

“Thai Cuisine from 4 Regions”

By Sandy Zimmerman

(Photos by Sandy Zimmerman)

Crying Tiger

You have the opportunity to taste some of the finest Thai cuisine from four different regions-

North, Northeast, Central, and Southern Thailand.

It is like a culinary trip through Thailand but it is right here in Las Vegas at the Thai Grill.

I toured Thailand twice and found all of the different styles of cuisine intriguing.

Their spices really bring out the sauces and add zest to the dishes.

It was great being able to review the Thai Grill’s tasty food bringing memories of

the exciting restaurants in Thailand.

After dining in Thailand, I know the real Thai cuisine and can honestly say,

This is really authentic!”

The owners of the

Thai Grill,

Wayne and Nattanuch

Prasertong

were both

born in

Thailand.

Wayne is from Bangkok

and

Nattanuch from the north, in Chiang Mai.

Chef Nattanuch has created some of the most delicious dishes with the magic touch

of a woman who loves to cook.

She learned from her mother, a famous chef and restaurant owner in Chaing Mai,

Thailand, bringing all of the secret recipes to Las Vegas.

With a seven page menu, Wayne says, “If you come into our restaurant and pick a

different item on the menu every day, you would probably finish in EIGHT

MONTHS!

Hot Pot to Share

When I was ready to review the restaurant’ food, Chef Nattanuch said, “Tell me what you

prefer and I will do it any way you want.”

This was not just for me but for every guest who enters their restaurant!

Depending on your health or diet, she prepares everything herself.

I decided to try the Crying Tiger steak and was thrilled with my choice.

Her Crying Tiger appetizer is an ancient Thai dish of sirloin steak grilled with

Thai spices and only an unbelievable $6.99!

Chef Nattanuch marinates the meat overnight and allows it to soak through.

The sirloin steak was grilled with mild spices but I did not have the hot chile sauce.

She added thick slices of steak on top of a salad with an interesting twist of sliced

apples, lemon grass, and mango.


Yassou!

February 8th, 2011 • by Sandy Zimmerman

“Yassou”

By Sandy Zimmerman

(Photos by Sandy Zimmerman)

Everything about the Yassou Greek Grill Café is really Greek.

The owner, Peter Papas, was born in Cyprus and came to the United States with his entire family

when he was only 5 years old.

When I entered the Yassou Greek Grill Café, I wanted to start dancing!

The Greek music and the atmosphere brought back memories of Greek cafés when I was in Athens

and the Greek Islands.

Each dish I tasted at

Yassou’s Greek Grill Café

surprised me with flavorful bites

that stood out from

the usual Greek cuisine.

Chicken is more than

just chicken at Yassou.

As Peter explained,

“We spent a lot of time and money

into our special marinades.

Vegetable oil was added to olive oil to break it down because olive oil could be very strong if you use it

by itself.

We found the right formula of garlic, oregano, pepper, and a little parsley  mixed together with some

secrets for a creamy texture which holds up well when put into our food.”

Besides being a tender piece of meat, I felt their steak’s marinade created a special taste all of its own.

Peter continued, “A good product turns out to be a great product after we prepare it.

We always buy quality calamari, filet mignon, cheese from Greece, and other ingredients.

All of the meat is cut and marinated for 48 hours.

Everything that is served is really, really prime quality.

The owner Peter Papas explains,

“This is the Greek experience.

There are many nice restaurants

in Las Vegas which call themselves

Greek, but they serve Middle

Eastern cuisine.

When you taste our food,

you will taste the difference.

The value is outrageous, the quality

is amazing, and our service impeccable.”

Why did he call their restaurant Yassou?

Yassou has many meanings- welcome, to your health, good appetite, and hello.

It was his wife Rita’s idea.

Peter is always looking for something new in these challenging times he tries to be creative.

For example, a mini-combo does not cost as much as a regular combo because there is five ounce

skewer of chicken and a five ounce skewer of steak at $3.50 including rice and salad for the plate.

If the person does not have a big appetite he/she could taste both the steak and chicken without

being overly filled and still save money.

“We are finding ways for guests to save money and still have the Greek experience.

The open kitchen allows people to see us, and we can watch to make sure the guests are treated well

and are happy.

Customers can talk to us in the open kitchen.

We wanted to be part of the experience, to be able to see the people who come in, and not miss

anything.


Japanese Teppan Table

December 26th, 2010 • by Sandy Zimmerman

By Sandy Zimmerman

Sitting at a Japanese Teppanyaki Table is such a totally different experience

from the usual way of dining at other restaurants.

With the Teppan-style, we each have a great close-up view of the chef while

sharing a semi-circular table around the grill.

Most of the guests

are happy talking

to each

other as

they watch the chef

prepare and cook

their food.

This is not only dinner, but dinner and a show, the chef performs a show

using the food at the table.

Sometimes the chef creates a fire show, smoking volcano, igloo, flips a

shrimp up to land on his hat, or other tricks with food.

You can choose a different chef for a new show every time you visit.

The chef took his time preparing more and more and each time serves us

before beginning on the next food.

I ordered the Geisha Special for a taste of everything.

What a dinner!

First the salad was

served, a mixed salad

with a delightful ginger

dressing.

I wanted an appetizer that wasn’t fried and

chose the grilled chicken Yakidori skewered on a stick like a kabob.

The teriyaki-style sauce tasted so delicious, I could have ordered another

one and made it my meal.

A complimentary glass of sake made it seem like a celebration.

The chef prepared rice,

onions, zucchini,

mushrooms,

bean sprouts

and the

entrees.

It was a banquet

of food

and a healthy meal.

The Geisha Special also included lobster, New York steak, and chicken but

substitutes are available.

Other dinners were prepared with only one or two entrees.

When you order any dinner, a second entree can be added

for an additional price.

Suddenly I heard a lot

of noise and saw the

Geisha’s waiters singing to

a happy couple in

the corner table.

They were celebrating a

birthday and received a plate of

Japanese green tea ice cream topped with cherries,

whipped cream and syrup.


Do You Want Red or Green Chilies?

December 25th, 2010 • by Sandy Zimmerman

Do you Want Red or Green Chilies?

By Sandy Zimmerman

(Photos by Sandy Zimmerman)

The name Carlitos Burritos is whimsical because it rhymes!

Everything about this restaurant is different.

David Samuels, the owner, explained, “Our cuisine is not Mexican

but New Mexican from the state of New Mexico.

In New Mexico, the food revolves around red and green chilies

grown in the state.

A lot of people have heard of Hatch Green Chile from a village in

the Hatch Valley known as the Chile Capitol of the World.

The red chilies

are a

riper version

of the

green chile

ranging

from WOW,

spicy, to mild.

Depending

upon the

amount of water

used while growing chile,

the less water the hotter it will be.

Red and green chilies are two of the main staples in New Mexican

cooking.

When you dine in a New Mexican restaurant, the server usually

asks, ‘Do you want red or green’, “referring to the chilies.

That’s the official New Mexican state question as well.

Or someone might order Christmas which means mixed red and

green chilies.”


I always thought

people should drink

plenty of water or

beer with their chilies

but David disagrees,

“If you ever eat

something too

spicy do not drink water

that will

make it worse.

Drink milk or eat ice cream to sooth the spice’s effect.”

The restaurant is decorated with chilies hanging from the walls

like a tribute to New Mexico’s chilies.

The New Mexican green chilies are historically said to be an

influence of the early Spanish and Native Americans.

Monday night Sliders, $1 Santa Fe Sliders, from 4-9 pm;

Tuesday nights are “Taco Tuesdays” with their $1 beef tacos

available from 4-9 pm.

They are so popular

David sold 400 tacos in

a few hours last

week.

The price is so

reasonable who

wouldn’t want one?


Wednesday is “Hump Day”, the middle of the week, a time to eat

half price breakfast burritos from their regular price of $3.95

(meat, chicken, shrimp add .25 cents), until 11 am;


A Healthy Restaurant with Delicious Food

November 28th, 2010 • by Sandy Zimmerman

“A Healthy Restaurant with Delicious Food”

By Sandy Zimmerman

(Photos by Sandy Zimmerman)

The idea for Wendy Clark’s restaurant happened in Italy when fate changed his

life from doing business into a gourmet feast!

Wendy spent 30 years traveling

around Italy with two associates as a computer consultant for restaurant

groups.

He described their experience, “We ate our way through Italy tasting

all of their great food especially in Naples.”

They traveled from Naples to Venice, Rome, Pizza, Sicily, the Riviera, and

back to Naples.  What a life!!!

He explained, “Italy is a wonderful country, we had a lot of fun but also

learned from their famous chefs.

After spending hours and hours in different restaurants, the chefs came out

and dragged me into their kitchens to show me their cooking techniques.

We spent countless hours and days working with

these chefs

learning

their

recipes

along with

the

importance

of quality

ingredients

and patience.

In Italy,

their work

hours are

different

than ours.

Most homes have small refrigerators that are only three cubic feet and

restaurants have very small refrigerators so everything is fresh.

They go to the grocery, work, have a little siesta and work again from 5-8 pm.

The Italians work long hours, live well and enjoy life.

I always liked the way the Neapolitan pizza tasted.

It had a bubbly crust and

was prepared with a lot of garlic.

The distinct taste and the freshness of the ingredients made the pizza stand

out from the other sections of Italy.”

With all of their knowledge accumulated while living in Italy, the three men

opened two restaurants- “Brothers Italian Bistro” here in Las Vegas.

Although they were not brothers, their strong friendship created a bond like

being brothers.

This is one of

the few “HEALTHY

RESTAURANTS”

in Las

Vegas, Brothers

offers great tasting

Italian meals that

are specially

prepared with the

diner’s health in mind.

So many people hesitate going out to eat because of their

diets or health problems. Wendy suffered a major heart attack, called the

Widow Maker, four years ago and follows a strict diet.


Mexican Cuisine the Way You Want It

November 13th, 2010 • by admin

4 Pound Chickens


“Mexican Cuisine  served just the Way You Want It”

By Sandy Zimmerman

People have been enjoying Frank & Fina’s Cocina for over 23 years.

Frank and Fina Pacheco are proud of their reputation for

delicious Mexican cuisine

Their special blend of spices and secret recipes make the dishes so tasty,

a bit different from the usual Mexican cuisine.

Frank and Fina Pacheco

Although the couple

would not tell me

all of the ingredients

in the marinades

and sauces,

I was thrilled with

the tantalizing

flavors,

bold spices and creative mix of ingredients.

Frank feels, “We always serve meals that are consistent

in quality and taste.

This is very important because our customers

come back again and again.

During this uncertain economy, we give more to the public- good food at

reasonable prices so they always know it is going to be great.

One of their customer’s favorites, charbroiled chicken,

is served by the piece and as a meal.

This is a perfect selection for anyone on a diet

for health or to lose weight.

The large four-pound chicken is very

tender because it is marinated 3-4 hours before cooking.

I was surprised when they brought my shrimp fajitas because the platter did

not sizzle yet when I tasted my first bite of jumbo shrimp,

the sizzle was in the flavor.

It was such a big serving that two people could have eaten

the entree with so much on the platter,

This is one of the few restaurants where you will find

Sweet Potato Enchiladas.

Another interesting house specialty, chicken mole

enchiladas is topped with authentic Poblano brown mole

sauce, cheese and sour cream.

Try their Yucatan-style selections baked pork Cochinita

Pibil or the marinated Steak Uxmal topped with grilled

onions.  The cook marinates the meat for a few hours and

cooks slowly to hold in the juices.

Their Mexican sandwiches, Tortas, are filled with your

choice of steak, chicken, or pork.


This is the Life-England’s North Country

October 25th, 2010 • by Sandy Zimmerman

“This is the Life!”

By Sandy Zimmerman

(Photos by Sandy Zimmerman)

 

The last word in

elegance and

luxury in a

classical

setting,

the

DeVere

Slaley Hall

Hotel stands proudly as a monument to the past.

It began as a stately mansion built by

Charles

Samuel

Hunting,

in

1912,

for

his

family

home.

They

employed a housekeeper, five maids,

butler, footman, cook, two kitchen staff,

seven gardeners, three chauffeurs, game

keeper, forester and family of six who ran the home farm.

In 1984, Slaley was sold and transformed into a 139 bedroom

luxury hotel and golf complex.  Unchanged throughout the years,

the building’s embattled wall and architecture resembles a castle.

 

Everything is orchestrated for the guest’s enjoyment and

comfort.

Iain Jurgensen, Food and Beverage Director, explains,

“We are totally committed to source the best produce and

livestock from small, local Northumberland farms which do not

use pesticides;

some are organic and have the highest standards

in quality.

We visit the farm to see how the animals are reared

and treated.

The flavor of the pork is so good it comes through.

Everything is fresh from a 30 mile radius.

Slaley Hall’s philosophy, ‘This is the life,’ is what we want guests

to feel when they are here.

This is what they are worth.

Guests should have all of the opportunities to sample the famous

malt, the most opulent of chairs, and to have the best meals.

 

Duke’s Grill, in a classic Edwardian drawing room, uses a special

Josper charcoal grill with a very intense heat to seal in the flavor.

Steaks quickly retain all of their moisture and tenderness.”

I especially enjoyed their Sunday roast with a fantastically

melt-in-your-mouth tender, aged roast sirloin of beef.

The waiter wheeled the antique silver trolley to our table and

carved the roast.

In contrast, the Claret Jug Restaurant is rustic with serving

chopping boards, platters, share plates and cast iron dishes.

They offer different flavors and tastes that you do not usually

find.

 

With 1,000 acres of forest and moorland, Slaley offers many

settings for weddings, parties and business conferences.

Lucia Fappiano, the Hospitality Manager, is creative,

“We can arrange a Casino Night, Viking Night, Bedouin Tents,

Medieval theme and just about everything!

The bride can arrive by helicopter or she and the groom can be

whisked away by helicopter after the wedding.

We can do just about anything you want to make your night

special.”

The grounds sparkle with lights at night and the

Northumberland pipes are played during the event.

When she knows guests are celebrating their anniversary or

special occasion, she prepares a candlelight dinner outside at the

Japanese Gardens as a surprise.

The invitation is presented to them in their room.

The lawn becomes a stage for summer outdoor performances of

the “Merchant of Venice,” “Wizard of Oz,” “Peter Pan” and other

shows.

 

Guests are away from the cities, in the Northumberland

countryside, yet they have everything here:

Driving range, two championship golf courses, 4X4 adventures,

indoor pool, archery, clay pigeon shooting, paint balls, mountain

biking, and hot air ballooning.

Take a self-guided tour map suggesting easy walks.

 

Duke’s Grill- Sunday:  3 courses, £24.95;  prepared tableside,

 £15.95-52;

Cooked on the Josper Grill, £14.95-36;

Entrees, £12.50-19.95;

 

Claret Jug-

Noon to 6 pm, £5.50-12.50;

6 to 9 pm, £9-18.50;

 

The Restaurant- £9-24; 3 courses, £27.95;

 

You may not have heard of the DeVere Slaley Hall Hotel and

Northumberland but if you visit, you will never forget them!!!

DeVere Slaley Hall Hotel, Slaley, Hexam, Northumberland,

England.   www.devereonline.co.uk

slaley.hall@devere-hotels.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

England’s North Country

 

There are so many surprises when you explore

Northumberland’s 4,000 year history.

The unspoiled feeling of the country is mixed with the thrills of

visiting castles and other ancient sites.

Many people have heard of Alnwick Castle of Harry Potter film

fame.

Northumberland is described as “England as it used to be,”

England’s North Country is home to some very diverse areas.

www.visitenc.com www.enjoyenglandsnorthcountry.com

In 1984, Slaley was sold and transformed into a 139

bedroom luxury hotel and golf complex.

Unchanged throughout the years,

the building’s embattled wall and architecture

resembles a castle.

 

Everything is orchestrated for the guest’s enjoyment

and comfort.

Iain Jurgensen, Food and Beverage Director,

explains,

“We are totally committed to source the best

produce and

livestock from small, local Northumberland farms

which do not use pesticides;

some are organic and have the highest standards

in quality.

We visit the farm to see how the animals are reared

and treated.

The flavor of the pork is so good it comes through.

Everything is fresh from a 30 mile radius.

Slaley Hall’s philosophy, “This is the life,” is what

we want guests to feel when they are here.

This is what they are worth.

Guests should have all of the opportunities to sample

the famous malt, the most opulent of chairs, and to

have the best meals.

 

Duke’s Grill, in a classic Edwardian drawing room,

uses a special

Josper charcoal grill with a very intense heat to seal

in the flavor.

Steaks quickly retain all of their moisture and

tenderness.”

I especially enjoyed their Sunday roast with a

fantastically

melt-in-your-mouth tender, aged roast sirloin of beef.

The waiter wheeled the antique silver trolley to our

table and carved the roast.

In contrast, the Claret Jug Restaurant is rustic with

serving chopping boards, platters, share plates and

cast iron dishes.

They offer different flavors and tastes that you do

not usually find.

 

With 1,000 acres of forest and moorland, Slaley

offers many settings for weddings, parties and

business conferences.

Lucia Fappiano, the Hospitality Manager, is

creative,

“We can arrange a Casino Night, Viking Night,

Bedouin Tents,

Medieval theme and just about everything!

The bride can arrive by helicopter or she and the groom can be

whisked away by helicopter after the wedding.

We can do just about anything you want to make

your night special.”

The grounds sparkle with lights at night and the

Northumberland pipes are played during the event.

When she knows guests are celebrating their

anniversary or special occasion, she prepares a

candlelight dinner outside at the

Japanese Gardens as a surprise.

The invitation is presented to them in their room.

The lawn becomes a stage for summer outdoor

performances of the “Merchant of Venice,” “Wizard

of Oz,” “Peter Pan” and other shows.

 

Guests are away from the cities, in the

Northumberland

countryside, yet they have everything here:

Driving range, two championship golf courses,

4X4 adventures,

indoor pool, archery, clay pigeon shooting, paint

balls, mountain biking, and hot air ballooning.

Take a self-guided tour map suggesting easy walks.

 

Duke’s Grill- Sunday:  3 courses, $24.95;  prepared

tableside, $15.95-52;

Cooked on the Josper Grill, $14.95-36;

Entrees, $12.50-19.95;

 

Claret Jug-

Noon to 6 pm, $5.50-12.50;

6 to 9 pm, $9-18.50;

 

The Restaurant- $9-24; 3 courses, $27.95;

 

You may not have heard of the DeVere Slaley Hall Hotel and

Northumberland but if you visit, you will never forget

them!!!

DeVere Slaley Hall Hotel, Slaley, Hexam,

Northumberland, England.   www.devereonline.co.uk

slaley.hall@devere-hotels.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

England‘s North Country

 

There are so many surprises when you explore

Northumberland’s 4,000 year history.

The unspoiled feeling of the country is mixed with

the thrills of visiting castles and other ancient sites.

Many people have heard of Alnwick Castle of Harry

Potter film fame.

Northumberland is described as “England as it used to be,”

England;s North Country is home to some very diverse areas.

www.visitenc.com www.enjoyenglandsnorthcountry.com

 

 



The James Bond Wine Table

May 15th, 2010 • by admin
When you visit Del Friscos, do not miss seeing the most amazing $1.2 million dollar James Bond table. Looking like a normal table at first, Jacque touched her remote control pad and the table suddenly opened to present the James Bond OO7 Films Wine Collection. Eighteen magnums of Cabernet wine from Napa Valley wineries each represent different Bond films. These one- of-a kind bottles are each laser-edged.

Information & Reservations
Telephone: 796-0063.
Address: 3925 Paradise Road, Las Vegas, NV
Hours: Mon. - Sat. 5-10:30 pm; Sun. 5-10 pm