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Penn & Teller Are Amazing!

November 13th, 2010 • by Sandy Zimmerman

SHOW REVIEW: “Penn and Teller Are Amazing!”

By Sandy Zimmerman

Most magic acts guard their secrets but not Penn and Teller.

 Before the show began, the audience was invited to the stage to

sign their names on a list which would be used on the show.

This became an opportunity for each person to examine the

large open box on the stage.

Some people looked inside while others even sat in the box.

After everyone saw the box was really empty,

the show began with Teller suddenly climbing out of the box!

Penn and Teller

are the perfect

comedic magic

duo because

they are

opposites

in their

appearance,

personality and style.

It is amusing just to watch these two men perform.

Penn’s tall, large statue is a striking contrast to Teller’s short,

smaller body.

They complement each other.

With so many surprises during the show, you will soon realize

Penn and Teller are not like any of the other magicians.

Known as the “Bad Boys of Magic”, they are dedicated to

unlocking the secrets of magic for the public.

After performing each slight-of-hand trick, Penn immediately

demonstrated the mystery behind how the trick was done by

turning around and repeating the trick again from a differen

t angle.

Even the simplest activity can be complex.

Penn explains, “You need to know the basic principles of magic.

The answer is misdirection, secretly exchanging one object for

another.

Magicians give the impression they are holding an object but

their hand is really empty.

They move the object to where it is needed.”

Not only do they expose the tricks but Penn feels, “All ESP, all

psychic events, all mind readers, all supernatural events are

bull ….!”

Many psychics and magicians use plants, people in the audience,

but we do not do that.”  

During one clever “escape” illusion, Teller’s hands and feet were

tied then he climbed into a large trash bag which Penn filled with

Helium.

When the bag flew up into the air everyone in the audience

wondered “What happened to Teller?”

Penn performed a dangerous nail gun illusion with split second

accuracy.

  


Lior Knows What You’re Thinking

November 7th, 2010 • by Sandy Zimmerman

 

“Be Careful, Lior Knows What You Are Thinking!”

By Sandy Zimmerman

(Photos by Sandy Zimmerman)

Lior Suchard does not embarrass anyone,

he just reads their minds!!!

Lior keeps talking and we are caught in his web!

This charismatic mentalist brings his supernatural

entertainment to the Palms Hotel’s Lounge.

Lior explains, “You can ask questions except

how do you do it?”

The audience has a chance to participate in

what Lior calls, “This adventure.”

Throughout the evening Lior walked around the

tables involving willing volunteers.

Lior discussed his powers, “At 6, I discovered

my ability to do special things with the mind.

These are not illusions or tricks.

I will be reading your mind.

Lots of amazing things are going to happen here.

The cool thing about my performance is nobody

knows what is about to happen because I make

it up as I go.

Everything you see will be beyond the boundary of the

impossible and draw us into the mysterious world of the mind.”

One extraordinary mind reading sequence involved several

people in an attempt to take parts of each of their answers and

put them together in an amazing result.

How did he do it?

First Lior asked

members of the

audience

humorous

questions

like, “How much

do you weigh?”

When Lior was

ready to read

Christine’s mind,

he requested,

“Go back in time and think of the name of your first love?

Did the name contain four letters?”

Finally Lior guessed then instructed her to take the microphone

and tell everyone the name, which was Bert.

Lior wanted the audience to know, “Did you tell me the name

before, did you whisper it in my ear without anybody seeing?

Did I pay you to say no?

I deal with people who are skeptical.”

When asked, “Is there any place in the world where you would

want to be?” Patricia answered, “Bora Bora.”

Lior continued with a gentleman,


A Bronx Tale

October 27th, 2010 • by Sandy Zimmerman

“Show Review: A Bronx Tale”

By Sandy Zimmerman

(Photos from “A Bronx Tale” and films.)

Chazz Palminteri’s childhood was brought to life on the stage

with his original play “A Bronx Tale”.

As the story unfolded,


the audience watched

Chazz’s amazing

performance.

Chazz took the

parts of

18 characters

and as himself,

a nine year old boy

living

in a mobster

neighborhood

in the 1960’s.

Such quick changes into each character’s personalities and

mannerisms, Chazz actually seemed to become each person.

You can tell the colorful characters- Rudy Ice, Frankie Coffee

Cakes, Eddie Mush, Jo Jo the Whale, jimmy the clock.

I felt as though he had opened the door and I was on the corner

watching the story unfold, Chazz’s vivid recreation were

absorbing as the boy was caught in the web of crime.

The audience wonders “What will happen next?”

This is more than just another story of mob violence and crime,

but the awakening of young Cologero (Chazz’s real first name),

just called “C”, as he grew up among the mob.

Seeing the world

through the eyes

of a nine year old

was very real,

Chazz performed

with the awe of

the boy

experiencing life in

the wrong side of town.

The set only had one scene, 187 and Belmont, the street corner

where “C” lived, but that was sufficient because Chazz does it all!

He holds the audience spellbound with vivid characterizations

and emotional dialogue.

Although “C” was influenced by mobsters, he learned how to

trust his heart, the importance of respect, and to try to reach his

full potential.


It is a twist on gangster stories, the kid managed to be a

part of the community but was not involved in crime.

Taking subject matter about mobsters and mixing it with

laughter showed Chazz’s extraordinary talents.

 

  


Entertainment as It Used to Be

September 30th, 2010 • by Sandy Zimmerman

 

Academy & Emmy Award winning Cloris Leachman

By Sandy Zimmerman

(Photos were shot by Sandy Zimmerman during the show except

Suncoast’s photos of the showroom.  )

Domenick Allen

I was invited to a

special

media preview of the

newly renovated

Suncoast Showroom

and

to see performances

of

some of the great

acts that are

scheduled

to appear in October

and

the next few

months.

The new showroom has a new theme,

“Entertainment as it used to be” as a reminder of the showrooms

when I began reviewing shows in 1978.

Their intimate 500 seat showroom has always been the perfect

place to see the stars with a lineup of over 550 artists

entertaining 65,000 guests each year since they opened ten years

ago.

One of the few of the newer showrooms in Las Vegas, the

Suncoast’s showroom is designed with levels so the audience can

see from every seat.

Las Vegas Tenors

“look” and “sound” will delight all of the senses.

Most important, the technical aspects of show biz

have been improved.

 

Kelly Clinton & Jubilee lead singer Molly

With state-of-the-art stage and dance floor

lighting to set the mood, superior sound quality, and

a 12,000 lumen video projector and 17’ diagonal screen, the

audience’s experience will be memorable.


Al Green

August 29th, 2010 • by Sandy Zimmerman

“SHOW REVIEWS: Al Green”

By Sandy Zimmerman

(Photos were shot by Sandy Zimmerman during the show.)

Al Green’s charisma and extraordinary talent make every

show a celebration.

When you want to experience

the “real thing”, Al presents R&B as

it was meant to be heard!

His musical interpretations are

“Souly” his own, personalized by

him.

The showroom brightened

when Al began the show singing

his classic hits.

He puts such feeling into each song!

One of the highlights of the evening, Al sang Roy Orbison’s “Prett

Woman” adding his own special touches. 

Known for his R&B, pop, and

gospel music, Al’s show

really affected the

audience as they

continually applauded and

danced at their seats.

Al yelled, “Let’s party like it

was 1999”.

Yes, that was the feeling in

the showroom.

Al discussed his recent tour,

“It was strange performing in

Lisbon, Portugal and some of the 12 other countries where they

do not understand English.”

This shows music goes a long way to unite people around the

world.

After joking about hiring his family, Al introduced his three

daughters Alva, Rubi and Kora, the backup singers.

When the show was over, the members of the

audience eagerly joined the After Party to

continue the festivities.

Among the VIP’s, I was happy to see the star of

Little Anthony and the Imperials, Anthony Gourdine,

who recently starred at the Las Vegas Hilton.

 

 

 


#2-The ULTIMATE Dining Experience!

August 24th, 2010 • by Sandy Zimmerman

Michael Feighery, President, Smith & Wollensky Restaurant Group

Known as America’s premier traditional steakhouse, this title

says it all.  As their President, Michael Feighery, explains, “We did

not give the title to ourselves; it was given by our customers over

(Photo by: Smith and Wollensky Restaurant Group)

Smith & Wollensky

stands as an example of

the standards and

elegance of the past.

Perhaps this is because

S&W was established

in 1977, a time when

restaurants cared about

service and the

quality of their food.

The moment you walk into S&W, you know

this is a very special place.

You have the choice of two restaurants, the Smith & Wollensky

Steakhouse and the more relaxed Smith & Wollensky Grill.  With

two restaurants, you can indulge in the finest food from either

menu.  The Steakhouse’s traditional menu is filled with

selections of MEGA-cuts of beef while the Grill has a lighter, more

casual version with salads, sandwiches, and of course, their juicy

Filet Mignon Oscar-Style (Photo by: Smith and Wollensky Restaurant Group)

What is the secret of their

success?

Michael feels, “The

combination is our food

quality with Corporate

Executive Chef John

Piccolino and our

hospitality.

As a national chain, we are

very, very personable and that is important to us.

I think it is consistency and respect for our guests without

compromise on quality.

When Michael Feighery arrived in the United States, in 1985,

from Ireland, he worked for the Smith & Wollensky Steakhouse in

New York City as a butcher.


#1-The Ultimate Dining Experience

August 23rd, 2010 • by Sandy Zimmerman

 

Bone-in Ribeye Steak (Photo by Smith & Wollensky Restaurant Group)

 (Photos shot by Sandy Zimmerman unless indicated.)

Michael Feighery, President, Smith & Wollensky Restaurant Group

Michael Feighery, President, Smith & Wollensky Restaurant Group

 


I received

an invitation

to “Sample

and Savor

Dinner”

at the Smith & Wollensky

Steakhouse/ Smith &

Wollensky Grill.

What a wonderful escape from the world, a restaurant

where we can dine leisurely while being pampered and

just let time stand still!

And it was the ULTIMATE gastronomic experience!

Entering a fine dining restaurant for the first time is always

exciting because of the anticipation of the delights we will

discover tonight.  Look at the menu closely, but even more

important, learn about the quality of the meats, produce

and seafood.

Corporate Executive Chef John Piccolino is the man who makes

the decisions about their food and creates all of the special dishes.

Chef John explained, “We only use USDA Prime meats, the best

quality meat in the United States.   Out of 500,000 head of cattle,

only 2% yields this quality.

Corporate Executive Chef John Piccolino

It is important how

the meat is aged.

We have walk-in

aging

rooms n all of our

restaurants and dry

age the meats

between 21 and 28 days.

During that process, the enzymes in the meat start to break

down to take on a new buttery flavor characteristic, to become

even more tender and juicy while the marbling dissolves into the

meat.”  I have never been in a dry aging room before with shelves

and shelves of meats each in their own sections.

Chef John only purchases Midwest grain-fed meats from Chicago,

Atlanta and New York.  “The quality above average quality and

they have the specs for our meats and hand-select the cattle for us.”

 


Butcher's Cutting Room

Not only does S&W age their own beef, they also have

butchers cutting the meats exactly the way they want as far as the

portion sizes and trimming the meat to the proper specs.

After the tour, I could hardly wait to taste one of the steaks.

Looking at the main menu, I was amazed at the wide selection of

steaks and Mega-portions.  (Continued)

 

 

 

 

 

 

 

 

 

 

 


Lolita’s Cantina will entertain you!

August 7th, 2010 • by admin

“Lolita’s Cantina will entertain you!”

(Photos by Sandy Zimmerman except one as indicated)

By Sandy Zimmerman

They are dancing in the aisles at Lolita’s Cantina and Tequila Bar.  I was invited to the VIP Press party for their opening and loved seeing Lolita’s sleek modern look.  Eric De Blasi, CEO of the Medusa group, wanted his restaurant to be different and he really succeeded.

Read the rest of this entry »


LUXOR-TENDER: The Steak you’ve been dreaming about!

July 21st, 2010 • by Sandy Zimmerman

Bone-in Ribeye Steak-(Photo by LUXOR)

RESTAURANT REVIEW-

“This is the Steak you have been

dreaming about!”

By Sandy Zimmerman

(Photos by Sandy Zimmerman unless otherwise indicated.)

Have you been searching for a steak beyond the ordinary,a steak that delights you with every bite?


Read the rest of this entry »


Dine Al Fresco Inside Tillerman’s Restaurant

July 20th, 2010 • by Sandy Zimmerman

Tillerman Steak & Seafood Fine Dining Restaurant (Photo by Sandy Z.)

Tillerman Steak & Seafod Fine Dining Restaurant (Photo by Sandy Z.)

“Dine Al Fresco Inside Tillerman’s Restaurant”

By Sandy Zimmerman

(Photos by Tillerman unless stated)

Entering the Tillerman’s Steak & Fine Dining Restaurant, I was surprised to see they brought a touch of nature inside their dining room.   We sit by trees that reach up to the high vaulted ceiling and the skylight shows the sparkling stars at night.  The charm of al fresco dining is here without worrying about the weather.

Read the rest of this entry »


Viva Mercado’s Restaurant will Surprise You

July 5th, 2010 • by Sandy Zimmerman

Viva Mercado’s Restaurant will Surprise You                                  By Sandy Zimmerman

(Photos by Sandy Zimmerman)

Of course you will find all of your favorites at Viva Mercado’s Mexican Restaurant and Cantina, but open your mind to discovering the new culinary thrills awaiting you.

Read the rest of this entry »


When is a Steak More than Just Another Steak?

May 15th, 2010 • by Sandy Zimmerman

At Del Frisco’s Double Eagle Steak House, their steaks and the
entire dining experience are different. Part of the enjoyment is
the look of the steak, and of course, the taste, the moment you
take a bite, you will know the difference. Oh, so juicy and so
very tender, the steak creates an unforgettable dining interlude
to savor.

Corporate Executive Chef Thomas Dritsas explains, “We
purchase USDA Prime meat, season the steak generously, and
give it ample time to rest. Most restaurants take the steak
immediately from the broiler to the plate without letting the
steak rest before it is finished off. Resting adds to the
tenderness of the steak. There is a nice crispiness, called a
blister, which adds a complexity to the steak. The surface is
slightly caramelized with a touch of New Orleans seasoning to
bring out a more aggressive flavor.”

Their steaks are really big with a choice of an 8 or 12 oz. filet
Mignon, 16 oz. prime ribeye, 22 ounce bone-in ribeye, 16 oz.
prime strip, 26 oz. bone-in double eagle strip, and 24 oz. prime
porterhouse. Chef Thomas advises, “If these steaks are not
big enough for you, just tell the waiter how many ounces you
want. Many people choose the romance of sharing an extra
large MEGA-steak with a 20 ounce piece divided into 10 ounces
each or even a larger cut. Our 26 ounce steak, with bone
imparted, has a great flavor profile and packs a “wallop”. We
believe in driving the value to the guests and making sure they
have appropriate size cuts. The chef hand cuts the steak in the
kitchen when the guest places the order whatever size they
choose even if it is not on the menu.” The steaks are carved
tableside to provide a front row seat tempting the guests
before they are served.”

Rare really means rare at Del Frisco’s Steakhouse! He
compares, “Some people say our medium rare steaks are like
other restaurants rare. Steaks should be served rare,
undercooked slightly for more juiciness.”

Of course, Mike and I ordered steak. The General Manager,
Jacque Viloria, suggested an appetizer tasting platter of three
shrimp each, crab cake with Cajun lobster sauce, and the 20
ounce bone- in steak with a 18 ounce lobster to share.

The shrimp platter had a slight twist to the classics. One
sauce was filled with Creole mustard and garlic remoulade, the
next featured Del Frisco’s special version of their cocktail
sauce, and the third, marinated shrimp, were first placed in a
crab boil with New Orleans seasoning and garlic for a flavor
boost. The wild Gulf jumbo shrimp (U10-12) were flown to Las
Vegas from Mexico. We especially loved the three home-
made sauces; each of them sparkled with its own perfect
flavor mix. For a lighter dinner, just an order of five or more
shrimp with their different sauces would have been a great
entrée by themselves!



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