Huge Tom Photography
Saturday, Aug. 22, 2015|2 a.m.
The weather wasn’t the only thing that was hot and sizzling Wednesday night at Border Grill in Mandalay Bay, as “Leading Chef Masters” cheftestants Susan Feniger and Mary Sue Milliken, owners and chefs of Border Grill, in addition to Rick Moonen and Hugh Acheson, hosted a reunion dinner.
The one-night-only “Leading Chef Masters” Reunion Dinner showcased mixed drinks created by “The Modern Mixologist” Tony Abou-Ganim, a dine-around with the four chefs and a panel moderated by Rachel Smith of “More” on Fox Channel 5.
“We all developed close friendships due to the fact that of ‘Leading Chef Masters,’ but it’s tough to obtain us in the very same room now, so this reunion supper was a treat for us to host at Border Grill,” said Feniger. “We liked getting a possibility to create an unique menu for all of the guests, and the panel discussion was a riot.
“All of us probably said a little excessive about what took place behind-the-scenes, however that’s what occurs after you’ve had a terrific dish and you’re a couple drinks into the night!”
Feniger’s station showcased warm panela cheese with hoja santa, roasted chile salsa and extra-virgin olive oil and a huge paella Valencia with chorizo, chicken, shrimp, clams, mussels and chorizo aioli.
At Acheson’s booth, guests delighted in charred New york city strip steak with fermented hot sauce, crisp peas, marinated peas and mint salsa verde. Milliken served vegetable Veracruzano ceviche with favas, tomato, peas, olives and extra-virgin olive oil and lamb adobo tacos with lamb roast, hibiscus flowers and sheep’s milk cheese.
Moonen’s station included a New England steamed dinner with Pacific rockfish, bacon, turnips, potatoes and horseradish cream. Passed appetisers: chicken fried eggs with fried chicken bites, Passmore Cattle ranch delicacy and mezcal crema; vegetable gorditas with avocado, pickled turnips, cabbage and queso fresco; ropa vieja sliders with braised short rib, sofrito and mojo aioli; and crab ceviche.
A dessert station showcased cheesecake bites, brownies, paletas, churro tots and sugar cookies. Abou-Ganim created 2 specialized mixed drinks:
Cucumber Cooler (Don Julio silver tequila, St. Germaine, cucumber, celery and lemon juices, agave syrup and mint) and Apple Cart (Don Julio anejo tequila, Canton ginger liqueur, Fuji apple and lemon juices, agave nectar and apple ginger foam). Southern Wine & & Spirits donated the wine, beer and spirits.
After the cocktail reception and dine-around, visitors invested an hour hearing from the chefs as Smith positioned juicy questions. From BTS drama to onscreen frustrations, the 4 chefs spoke openly and answered audience questions.
Guests received a copy of Acheson’s most recent cookbook, “The Broad Fork,” and the other chefs had their books readily available for purchase. A portion of earnings are being contributed to Monterey Bay Fish tank’s Seafood Watch, a program that assists customers and companies choose for healthy oceans.
Don Chareunsy is the Las Vegas Sun’s entertainment and luxury senior editor and has actually been a reporter for nearly twenty years.
Robin Leach of “Lifestyles of the Rich & & Famous popularity” has actually been a journalist for more than 50 years and has actually invested the previous 15 years giving readers the within scoop on Las Vegas, the world’s premier platinum playground.
Follow Sun Home entertainment + Luxury Senior citizen Editor Don Chareunsy on Twitter at Twitter.com/ VDLXEditorDon.
Follow Robin Leach on Twitter at Twitter.com/ Robin_Leach.
Mandalay Bay Resort & & Casino Mandalay Bay Resort & & Gambling establishment is a distinct destination resort set on 120 lush acres on the Las Vegas Strip. The resort offers three distinct hotel experiences: Mandalay Bay, a AAA 4 Diamond award-winning hotel, with 3,211 glamorous living rooms and suites reflecting a contemporary tropical setting; 4 Seasons Hotel, a AAA Five Diamond hotel-within-a-hotel, providing 424 spaces and suites; and the stand-alone all-suite THEhotel which will certainly be revamped and rebranded Delano Las Vegas in late 2013. Mandalay Bay boasts an 11-acre tropical swimming pool paradise, showcasing real sand, a wave swimming pool and the only climate-controlled, poolside video gaming in the city. Other building highlights include world-class home entertainment at the 12,000-seat Mandalay Bay Occasions Center, prize-winning dining by celeb chefs and restaurateurs, Shark Reef Aquarium and the 1.7-million-square-foot Mandalay Bay Convention Center. Mandalay Bay’s offerings also consist of BATHHOUSE Day spa, Residence of Blues Auditorium and restaurant, and The Shoppes at Mandalay Location, a collection of distinct shops and restaurants. In 2013, Mandalay Bay will become the home of a resident Cirque du Soleil production based on the music and choreography of the King of Pop, Michael Jackson.
3950 S. Las Vegas Blvd. Las Vegas, NV 89119
Border Grill Overlooking the Mandalay Bay’s lazy river, Border Grill is as convenient as dining establishments come, providing poolside-to-go, outside seating and an indoor area and a modern-day Mexican menu produced by Chefs Mary Sue Milliken and Susan Feniger, Bravo’s “Leading Chef Masters” and Food Network’s “Too Hot Tamales.” Lunch starts at 11 a.m. every day and dinner begins at 4 p.m. every day. The dining establishment likewise offers, together with a regular lunch, a Border Breakfast every Saturday and Sunday from 10 a.m. to 3 p.m., and, in addition to the routine menu, a Meatless Monday alternative with a meat-free two-course lunch or three-course supper each Monday for an unique rate. Border Grill is consisted of in the book “Eating Las Vegas 2013: The 50 Essential Dining establishments.”.
3950 S. Las Vegas Boulevard Las Vegas, NV 89119.