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UNLV to Commemorate Spring 2018 Beginning May 12 at Thomas & & Mack Center

UNLV will invite the newest members to the Class of 2018 during Spring Start May 12 at 9 a.m. and 2 p.m. inside the Thomas & & Mack Center.

More than 3,000 undergraduate and graduate students are eligible to participate in this spring’s beginning, up a little from last spring.

Individuals vary in age from 16 to 72, and hail from 37 states, the District of Columbia, and 57 foreign nations.
Approximately 86 percent of graduates are Nevada residents and over half– 56 percent– are from ethnically diverse backgrounds.
Considering that 1964, UNLV has awarded nearly 134,000 degrees – including approximately 99,000 bachelor’s, 29,000 master’s, 2,100 doctorates, 2,300 juris doctorates, and close to 1,000 doctors of oral medication..

UNLV President Len Jessup will likewise honor numerous finishing trainees throughout each ceremony for their impressive academic and community achievements.


View the commencement through the event live stream and participate on social networks with #UNLVGrad. For full event details, go to the commencement site.


Media wanting access to the Thomas & & Mack flooring need to acquire event-specific qualifications prior to start by calling the Office of Media Relations at (702) 895-3102 or emailing [email protected]!.?.!

New Face: Thomas Padilla

Thomas Padilla of University Libraries is associated with jobs both on and off school that he hopes will increase University Libraries’ ability to support emerging scholarship.


UNLV is a great place to be. The trainee body is amongst the most diverse in the country, the Top Tier initiative is inspiring, and the library leads nationally with aspirations to grow in new and innovative instructions. It is interesting to be a part of recognizing that development.

Exactly what about UNLV strikes you as different from other locations you have worked or where you went to school?

UNLV is more geographically isolated than other institutions that I’ve operated at– Library of Congress, Michigan State University, and the University of California Santa Barbara. With that said, I believe the isolation can be seen as a strength insofar as it enables cultivating an independent and imaginative disposition to recognizing and fixing fascinating issues. UNLV is additional separated by the variety of the trainee body. I actually enjoy the range of perspectives and life experiences I come across here.

What is your task title and what are a few of your tasks?

My current title is going to digital research study services librarian. I invest a good deal of my time chairing something called the Digital Research Providers Job Force. The job force is comprised of different library leaders that oversee services that touch upon digital research in one way or another. The job force has a quite comprehensive scope of things it is attempting to achieve, but if you were to boil it down to one thing it would most likely be to establish a technique for how the University Libraries supports faculty and trainee research study in our digital environment. I actually enjoy this work as it offers a great opportunity to find out about UNLV, the experience and point of views of my peers, and the potential of the work that we can achieve together.

What is the Collections as Data project?

I serve as principal private investigator of Always Already Computational: Collections as Information, a nationwide digital platform job funded by the Institute of Museum and Library Providers. I work on this task with skilled librarians from the University of Pennsylvania, Stanford University, Emory University, and Texas A&M University. The primary goal of the project is to help libraries, archives, and museums around the country establish and offer access to collections that are optimized for emerging scholarship. Simply put, we want to make it simpler for scientists and trainees to use methods like text mining, data mining, network analysis, information visualization, and artificial intelligence to cultural heritage collections.

What impact will this task have on students and scientists at UNLV?

As the lead on this project I am actively seeking ways to equate what I have learned to our school. In cooperation with colleagues in the library and beyond I am intending to increase our capability to support emerging scholarship. Preferably, the library can be a sandbox as well as a driver for emerging scholarship. I would also like to utilize this work to boost our capability to create partnerships on campus and throughout Las Vegas, Nevada, the Southwest, the country, and ideally the worldwide community.

Where did you mature and exactly what was that like? Exactly what do you miss out on about it?

I grew up in Fremont, California. Fremont is a residential area situated between Oakland and San Jose. Its prior specialty was being completion of the BART line, however that ended with the recent extension even more south. Fremont is a suburban area and most residential areas are the exact same, with the exception that it really was a quite varied place to grow up. That was terrific, though I didn’t recognize how excellent till I saw more of the nation. If there is a particular thing I miss out on about Fremont it is most likely the place in the middle of the Bay Location. It is an actually gorgeous location.

What inspired you to obtain into your field?

It was kind of roundabout to be honest. I was walking through a subway station in Seoul talking with a good friend about how difficult it was going to be for historians of the future to make sense of contemporary culture due to the fact that a lot of it was digital and apparently ephemeral. Relatively soon after that I was on my way to graduate school to study history in San Francisco. Mid-way through my graduate program, I thought it would be neat to integrate my interest in the digital record with my historic training, so I pursued internships at the National Archives and the Library of Congress. Ultimately the internship developed into a full-time position. At the Library of Congress I was presented to the practice of digital preservation and later to the digital liberal arts from my good friend and coworker Trevor Owens. Once digital preservation and digital humanities came together, my course was set. The path has altered a bit– for example my specific tie to the digital liberal arts has broadened to digital scholarship with information curation and academic interaction thrown in for excellent measure.

Exactly what is the biggest challenge in your field?

One of the more intriguing obstacles I see right now associates with cultivating broad fluency with data and data-driven techniques. So much of the info we consume and the systems that mediate our access to that info are asserted on an understanding of data. Without broadly shared understanding of a theory and practice for dealing with data, academic research study and general involvement in the democratic procedure is severely compromised.

Finish this sentence, “If I couldn’t work in my present field, I would like to …”.

Sit on a log staring at a fog-enveloped coast adjacent to a mist-shrouded, moss-encrusted forest. It would constantly be just after a rain. Book in hand, black coffee close by, sourdough bread with scrumptious cheese at the ready. Warm cardigan.

Tell us about a time in your life when you have actually been bold.

I attempted that in the desert when. In August at mid-day. Learnt how to not do it once again.

Inform us about an item in your workplace that has significance for you and why it is considerable.

I have a Star Trek: The Next Generation Data mug. It anchors me to a particular time and place. Reminds me of the ranges I have actually taken a trip to obtain to where I am. It grounds me.

What is something people would be surprised to discover you?

I played varsity football in high school. Unsurprisingly, I was extremely bad at it. I was on the university track and field group, too– shot put and discus. Also bad at that, however really enjoyable to toss reasonably heavy metal objects around.

Basketball legend Isiah Thomas believes Las Vegas is prepared for the NBA


Isiah Thomas brought his Cheurlin Champagne to the Bellagio previously this month.

'' Cheers ' star, radio host Jay Thomas passes away at 69


Nick Ut/ AP In this July 9, 1992, file picture, star Jay Thomas, who starred in CBS tv’s “Love and War,” positions for a picture in Los Angeles.

Thursday, Aug. 24, 2017|3:33 p.m.

LOS ANGELES– Jay Thomas, a radio talk program host and star with recurring functions on the comedies “Murphy Brown” and “Cheers,” has died, his publicist said. Thomas was 69.

He was “among the funniest and kindest men I have had the honor to call both customer and good friend for 25 years plus,” press agent Tom Estey stated in a statement Thursday. He did not provide additional information.

Thomas was combating cancer, the New York Daily News reported Thursday.

Thomas’ best-known functions were as Eddie LeBec, the former-hockey-player hubby of barmaid Carla on “Cheers,” and tabloid-talk-show host Jerry Gold on “Murphy Brown,” for which he won two Emmys.

Diane English, developer of “Murphy Brown,” said in a Twitter post that she was sad to become aware of his death and called him “talented.”

“I would have loved to compose another function for him. RIP Jay,” she tweeted.

Thomas, who in the last few years hosted a SiriusXM Radio talk program, was a reliably deserving visitor. His yearly Christmastime look on “Late Show with David Letterman” became a custom that included a contest to knock a meatball off a Christmas tree erected onstage.

The customized started one night in 1998 when New york city Jets quarterback Vinny Testaverde was a visitor. He and Letterman picked up footballs and began tossing them at the oddly embellished tree, aiming for the meatball.

Impatiently viewing their failures from the wings was Thomas, previous quarterback at tiny Central Piedmont Neighborhood College in Charlotte, North Carolina. He operated on stage, picked up a football and, in one toss, achieved exactly what the NFL quarterback couldn’t in a number of. Thomas was invited back annually for the duration of Letterman’s “Late Program” go to try to repeat his task.

With each appearance he also retold a tale of his time as a radio DJ in the South when he and a buddy gave a flight to Clayton Moore, star of TELEVISION’s “Lone Ranger.” Letterman hailed it as the “best story I’ve ever heard.”

Thomas called his annual “Late Show” ritual “the craziest thing I have actually ever belonged of” in an interview a couple of years ago with The Associated Press.

Born John Thomas Terrell in Kermit, Texas, he began his radio career as a sports commentator for high school football and college basketball while going to schools consisting of Gulf Coast College and Jacksonville University to earn bachelor’s and master’s degrees, according to his online biography.

He worked as a radio video jockey and station program manager in a lot of Southern cities that “I had a profession like a Piedmont Airlines schedule,” he joked in an AP interview.

His radio experience led to stand-up comedy gigs and eventually acting on stage and TELEVISION. In 1979, he was cast on the hit comedy “Mork & & Mindy” in the supporting function of delicatessen owner Remo DaVinci.

He starred for 3 seasons in the comedy “Love & & War” as a sports author romancing the woman who owned his favorite sports bar. Thomas likewise made many visitor appearances on funny and drama series, most recently on “Ray Donovan,” “NCIS: New Orleans” and “Bones.”

His films roles include “Mr. Holland’s Opus” and 2nd and third “Santa Provision” movies.

Thomas’ survivors include his partner, Sally, and children J.T. Harding and Jacob and Samuel Thomas.

AP Television Author Frazier Moore in New York contributed to this report.

Justin Thomas rallies to win the PGA Championship


John Bazemore/ AP FILE Justin Thomas commemorates after a birdie on the 13th hole throughout the final round of the PGA Champion golf competition at the Quail Hollow Club Sunday, Aug. 13, 2017, in Charlotte, N.C.

Released Sunday, Aug. 13, 2017|4:26 p.m.

Updated Sunday, Aug. 13, 2017|7:36 p.m.

CHARLOTTE, N.C.– Justin Thomas keeps in mind hearing the roar prior to he ever saw the shot.

He had access to the clubhouse at Valhalla in 2000 as the 7-year-old son of a PGA professional, and the thunder from the gallery reached his ears prior to the TELEVISION revealed Tiger Woods making the most important putt of his profession at that PGA Championship.

Thomas was barely big enough to imagine playing against the very best that day. Now his name is on the same Wanamaker Prize.

Thomas closed with a 3-under 68 on Sunday at Quail Hollow to emerge from the shadow of Jordan Spieth, his longtime friend, and capture his first major that belonged as much to him as the 2 generations of PGA professionals that came prior to him.

“As a kid growing up, you want to win all the majors. You want to win any significant,” Thomas said after his two-shot victory. “For me, the PGA definitely had a special place in my heart, and maybe a special drive. It’s just an excellent win for the family, and it’s a minute we’ll never forget– everyone.”

On this day, the cheers were for him.

They offered him chills when his 8-foot birdie putt teetered on the edge of the 10th hole for 12 seconds before it lastly dropped, when he chipped in from 40 feet on the 13th hole to seize control Sunday, and when he fired a 7-iron from 221 lawns over the water to a peninsula green that all but sealed the triumph.

Much more unique than the prize was seeing his dad, Mike Thomas, walk toward with arms large to twist around his only kid. Thomas is the long time pro at Harmony Landing outside Louisville, Kentucky and a previous board member of the PGA of America. His daddy, Paul Thomas, is a 60-year PGA pro and the first individual his grand son called.

The week began with Spieth’s quest for a profession Grand Slam. He was at the 18th green late Sunday afternoon, but just so he could commemorate the moment with Thomas, friends given that they were 14.

“So incredible, dude,” Spieth told him.

Thomas was every bit of that.

With 5 gamers still in the mix on the back 9, Thomas rose ahead by cracking in for birdie and holding his nerve down the stretch as his challengers ultimately faded, one after another.

Hideki Matsuyama, bidding to end up being the first gamer from Japan to win a major, recuperated from back-to-back bogeys with birdies on the 14th and 15th holes to obtain within one shot. But the champion turned on the 16th hole.

Thomas faced a 6-foot par putt to remain at 8 under. Matsuyama caught a great lie over the green and cracked to 5 feet. Thomas squandered no time at all over the putt and drilled it in the center of cup. Matsuyama missed out on and was two shots behind.

“The last major of the year, and I was in contention,” said Matsuyama, a runner-up at the United States Open. “All I can do is attempt more difficult next time.”

Thomas sealed it with that 7-iron on the 17th that was so pure that he let the club twirl through his hands as he viewed it clear the water and roll out to 15 feet. The birdie putt curled in and his lead depended on 3 going to the 18th. A last bogey only impacted ball game.

Thomas finished at 8-under 276 for his fourth victory of the year.

“I can’t put it into words,” Thomas said about his PGA of America heritage. “I want my grandfather could be here for it. It’s so unique to obtain it done. I’m happy we have a trophy now.”

Kevin Kisner was the last one who had a chance to capture him. But he three-putted from 100 feet on the 16th for bogey, could not birdie the 17th from long range and hit his second shot into the water and completed with a double bogey. Kisner, the 54-hole leader, played the last 3 holes in 6 over on the weekend. He closed with a 74.

“That’s not going to be fun to look at,” he said of his weekend finish over the brutal closing stretch at Quail Hollow. “I thought I had to get to 10 (under) beginning the day to win, which was about right. I had every opportunity. I just didn’t finish it off.”

Matsuyama also struck into the water on No. 18 and made bogey for a 72 to finish 3 back.

Louis Oosthuizen (70), Patrick Reed (67) and Francesco Molinari (67) tied for 2nd, though none had an opportunity to win playing the 18th. Oosthuizen holed a 50-foot birdie putt on the 18th that made him a runner-up in all 4 majors.

For Reed, it was his very first leading 10 in a significant.

Thomas started his move with a 35-foot birdie putt on No. 9, and after that captured 2 breaks on the par-5 10th. His tee shot sailed left into a tree and bounced out into the fairway. Then, his 8-foot birdie putt held on the left edge of the cup until gravity lastly took control of. The rule permits a player reasonable time to obtain to the cup, so it dropped well within the 10-second limitation.

Thomas gets referred to endlessly as Spieth’s friend due to the fact that Spieth, who is 3 months younger, has actually done so much so rapidly. Their friendship dates to France when they represented the U.S. in the Evian Junior Masters. Thomas won that 36-hole event.

10 years later on, they have won successive majors and head into the FedEx Cup playoffs fighting for PGA Trip gamer of the year.

Thomas won both Hawaii occasions at the start of the year, shooting a 59 in the Sony Open and setting the 72-hole record on the PGA Tour. He stated then his goals were high. And how are they now?

“Let you know when the year’s over,” he stated.

UNLV to Celebrate Spring 2017 Start at Thomas & & Mack Center May 13


UNLV will welcome the latest members to the class of 2017 at its Spring Beginning.


Saturday, May 13 at 9 a.m. and 2 p.m.


Thomas & & Mack Center at UNLV


More than 2,850 < a href=" https://www.unlv.edu/commencement" target=” _ blank” > undergraduate, graduate and expert students are eligible to participate in this spring’s beginning. Graduates vary in age from 19 to 85, and come from 33 states, the District of Columbia, and 50 foreign nations. Roughly 84 percent of graduates are Nevada locals. Given that 1964, UNLV has granted nearly 126,000 degrees.

UNLV President Len Jessup will honor a few select finishing students throughout the event for their outstanding academic and neighborhood achievements. During the afternoon event, Jessup will likewise provide Ted Lee, a long time university advocate and namesake of the Lee Service School, with an honorary doctorate.


See the beginning through the event live stream and participate in on social media with #UNLVGrad. For complete ceremony information, visit the commencement < a href="
https://www.unlv.edu/commencement" target

=” _ blank” > website. Media desiring access to the Thomas & & Mack floor should obtain event-specific qualifications prior to start by calling the Office of Media Relations at -LRB-702-RRB- 895-3102.

Employee eliminated in construction mishap at Thomas & & Mack Center

Wednesday, Sept. 23, 2015|4:35 p.m.

. An employee died today after a construction mishap at the Thomas & & Mack Center, according to a declaration from UNLV.

The Clark County Coroner’s Office recognized the employee as 27-year-old Las Vegas resident Joshua Richard Meade.

Meade was seriously injured about 11 a.m. and was required to a hospital, where he later on passed away, according to the declaration.

The university declaration described Meade as an agreement employee.

Clark County Fire Department devices responded to the incident and carried Meade to University Medical Center as CPR was carried out, department representative Jeff Buchanan said.

University officials are investigating the event, and the main cause and way of Meade’s death will be determined by the Coroner’s Workplace.

The Occupational Security and Health Administration was alerted and sent personnel to the scene to investigate, spokeswoman Teri Williams said.

Q+A: ‘Old guy on the block’ Thomas Keller introduces spring, summer season menus at Bouchon


Deborah Jones

Thomas Keller.

Thursday, June 25, 2015|1 a.m.

Bouchon By Thomas Keller
Black truffles at Bouchon by Thomas Keller in the Venetian.Launch slideshow “

Click to enlarge photo

Roasted chicken at Bouchon by Thomas Keller in the Venetian.

American top chef Thomas Keller is commemorating 11 years of his Bouchon at the Venetian, and it is still going strong. Bouncing off the success of his French Laundry in Napa Valley and Per Se in New York again being called to the World’s Leading 50 Restaurants, the household kitchen king pertained to town to introduce his spring and summer season menus at Bouchon.

He just recently partnered with Moet & & Chandon and now provides guests 187 ml of Moet & & Chandon Rose Imperial with a half-dozen oysters from his raw bar for $28 every day beginning at 3 p.m. at the bar.

On Tuesday night, he invited 200 guests to the first of 2 suppers he’s hosting right here. Ever the skilled professional, he wased initially on the cooking line serving taste treats to Las Vegas lobbyists.

He paused for a glass of wine with me.

“We simply had our 11th anniversary in February. It appears as if I’m the old man on the block. I dislike to say that, but Piero Selvaggio from Valentino is gone. Wolfgang Puck has shut Postrio. For a named chef, yes, I think I’m the only guy.”

How do you keep Bouchon current and pertinent in the ever-changing dining scene?

For Bouchon, exactly what is existing has to do with history. It does not need to be new. It simply needs to be the best. It’s about seeing to it that you represent history with integrity due to the fact that a restaurant is a bistro. You wish to make the very best roasted chicken. So with that, Bouchon stays constant. We have the exact same menu, but we alter it five times a year. All the chefs work on our menu.

So really it has actually ended up being a wonderful fraternity for the young people to interact like that. French Laundry and Per Se are a various story since it has to do with evolution and it has to do with that extension of the concept of partnership with all the chefs in the household kitchen, which is a remarkable thing to watch. That’s how we remain present right here.

French Laundry and Per Se were both once again in the World’s Leading 50 Restaurants– fairly the achievement!

Given that Per Se opened in 2004, we have been on the list every year together. French Laundry was there the first year it began.

You’ve never ever given me a particular response to this concern I ask whenever we sit down, but will Per Se ever pertained to Las Vegas?

No. I think we have enough excellent restaurants here now. I do not think we need another fine-dining dining establishment. You have Guy Savoy, Joel Robuchon, Pierre Gagnaire, Alain Ducasse, Daniel Boulud, I think that’s enough.

What Las Vegas doings this well is to permit people to obtain casual, get comfy and get great food. I believe Per Se is Per Se in New york city and French Laundry is French Laundry in California. I believe I’m done.

Exactly what are the problems at the minute facing the restaurant business? Intriguing they are aiming to eliminate tipping in California and move to a set service fee.

We eliminated tipping at French Laundry in 1998. I made the mistake of beginning Per Se with a tipping pool, then we removed that in 2006. Those two restaurants do truly well with a service-charge element. Would Bouchon in Las Vegas, would a casual-dining dining establishment do well with that element? I would hope so.

I believe that the guest needs to realize that he remains in a much better situation if he’s not paying the staff. I am definitely in a much better scenario if I am paying my own personnel due to the fact that I can train them. I can give them the advantages I want to. As a waitress who’s making minimum wage and counting on his pointers, the gratuity, they can’t have the very same kind of advantages that my other staff has due to the fact that they do not have always the earnings as it associates with the earnings on their check. Nor can they in some cases manage their earnings.

It’s a sad thing to say. I believe it’s a good idea if we move far from tipping completely. So when you go to France or Europe, Americans have no problem not tipping. In America, I’m uncertain why visitors feel that they need to manage exactly what my employee makes or doesn’t make. It’s the strangest thing. This is the only career that has that kind of circumstance. It’s just bizarre.

How is the water crisis in California distressing the restaurant business in California?

I think it’s distressing everybody everywhere. We’re seeing prices rise certainly on vegetables, everything that is coming out of the San Joaquin Valley. I have actually seen rates increasing on animals. It is certainly injuring us in the sense that it is developing higher costs for everybody.

Which all has to get passed on to the consumer?

Yes. When you go to a supermarket, you’re paying more for an artichoke. And when you go to a dining establishment, you’re paying more for an artichoke.

Thomas Keller Bouchon 10th Anniversary
The 10th-anniversary celebration of Bouchon by chef Thomas Keller in the Venetian.Launch slideshow “

Thomas Keller at Chefs to the Max
Chef Thomas Keller, second from right, at Chefs to the Max, a fundraiser for food critic Max Jacobson, at Rx Boiler Room on Sunday, Jan. 19, 2014, in Mandalay Place.Introduce slideshow “

How are our young, brand-new chefs doing? Are the existing ones the very best crop of all time?

I believe that every brand-new generation has those standouts. You see it in sports, you see it in art, you see it in music, you see it in politics, you see it all over that each generation has those phenomenal individuals who begin to stick out and are leaders for the next generation. We see that today, and I am truly pleased that some of them come out of our restaurants.

Bring me approximately date with the golden key food occasion at Bocuse in France. Can we ever put No. 1? Are you still the coach of America’s group of finest chefs?

I am still the president of the foundation and president of Bocuse d’Or USA. We won silver this year. It was extraordinary, a historical moment for America. The majority of Americans don’t recognize it, but for 30 years we didn’t win anything. We never got on the podium. The best we did was sixth place. Lastly, America broke through and got to the podium with silver and, once more, it was historical.

For our career, it suggested around the world acknowledgment although Americans don’t know what Bocuse d’Or is– the remainder of the world certainly does. We have raised the level of regard and the track record of the culinary profession in America, and I believe we can all be happy of that.

Can you still do better and get gold?

It’s amusing because the factor I got involved was since Paul Bocuse asked me, asked his kid, asked Daniel Boulud, and when a chef asks you to do something, you state yes. A young cook never ever stated no to a chef. So when we won and I was standing with him in his kitchen area, in Lyon, and I whispered in his ear, “I want to thank you quite chef, for encouraging us, for showing the method, for helping me and our group get right here,” he turned to me and stated, “Gold.”

So he expects us to win gold. It’s every two years, so we’ll go for the gold in 2017. This year we’ll do our second Young Chefs Competitors. We have four local competitors, and those will happen here in a few months. After that, we’ll start to deal with the national team. We’ll probably reveal the nationwide group at the end of this year, and they’ll begin training next February.

They aren’t just your chefs, are they?

No. I’ve been extremely fortunate that considering that I’ve been president, we have actually had two of the teams come out of French Laundry. Timothy Hollingsworth and Phil Tessier, so we’ll see. The year prior to, we had Richard Rosendale from Greenbrier, and the year prior to that we had James Kent from 11 Madison.

It’s really up to who applies, who has the dedication and who has the commitment, actually who has the strength to do it. It’s really extreme and a procedure that you really have to be dedicated to because it takes a whole year.

How is your restaurant?

Bouchon is strong. It’s still strong and doing truly well. I am so proud of this restaurant. I’m truly delighted. Looking back 13 or 14 years earlier when we decided to do the dining establishment in this place, I believed it was ideal, although a great deal of others believed it questionable. For us, it was different, it had the stunning patio area outside, there was no gambling establishment around us. Knock on wood, we hope we will certainly be around for another 11 years.

It’s changed over the 11 years, however our guests who come here have a specific expectation– the quality of the food, the quality of the service, definitely the atmosphere. I was sitting right here last night after 11 years still appreciating the dining establishment– “I remain in Paris.”

It’s a beautiful dining establishment, and as long as we care for it, as long as we continue to smile when you walk in the door, we give you some excellent food, we smile when you leave, you understand, that’s truly exactly what restaurants are everything about.

The chicken still remains our No. 1 winner, roasted chicken. We just cannot get away from it. It is a beautiful roasted chicken. We’ve refined as best we can, and we’ll remain to aim to think about ways to modify it occasionally.

I believe it’s funny that in Europe, chicken is looked down upon. It’s not the main-course preferred, yet they do it so well in France.

It’s funny. When I started cooking and you would read the menus of the terrific dining establishments, you would check out the cookbooks, there was constantly the Supremes de Volaille (the boneless, skinless chicken bust). It was constantly something that had status, however today that’s altered a bit. Chicken is still roasted chicken or other chicken crossing cultural borders.

Whether you are American, whether you’re French, whether you’re Chinese, roasted chicken is something that most people all over the world value. It crosses over all economic borders whether you’re middle earnings, whether you’re low earnings, whether you’re rich. Everybody takes pleasure in roasted chicken. It’s a universal meal that everybody appreciates.

Where is the future of American cooking going? Exists a brand-new food trend, a new style, or have we tapped out?

No, every generation has something brand-new. Whether it’s music, art, fashion, food is the exact same way now. Each generation has a different point-of-view. But, you know, you get back to the fundamentals. People like this type of food. Whether it’s an American dining establishment or a French restaurant, a gorgeous roasted chicken, a beautifully cooked piece of fish, a remarkable salad will always be something that individuals move to.

Yes, there will certainly be brand-new things that we attempt that we get interested in, and a few of them will certainly end up being a part of our culinary culture and a few of it will certainly disappear because it truly didn’t have honesty. And we will continue to look forward. The important thing that all of us have to do is to be able to regard where our food comes from– we do that by ensuring we support those farmers, fishermen, garden enthusiasts, foragers who work tirelessly, who work truly, really hard.

They don’t really make a lot of money, and we have to see to it that we are supporting them in their way of life and supporting them in exactly what they’re doing even though it comes down to taking cash out of your wallet and taking care of quality food.

A glass of wine and an outstanding meal! Life is good?

Life is hectic. We are sitting here, right? We are blessed, right? Could it be better? Yeah. Could it be even worse? Much even worse! But I am happy. Life is great!

Robin Leach of “Lifestyles of the Rich & & Famous” popularity has been a reporter for more than 50 years and has actually invested the past 15 years offering readers the within scoop on Las Vegas, the world’s premier platinum play area.

Follow Robin Leach on Twitter at Twitter.com/ Robin_Leach.

Follow Las Vegas Sun Home entertainment + Luxury Senior Editor Don Chareunsy on Twitter at Twitter.com/ VDLXEditorDon.

Bouchon Thomas Keller’s landmark bistro now serves the city’s most delicious breakfast: buttery croissants, insanely dense scones like ham and cheese, and goat’s milk yoghurt with fresh cream and vanilla bean included for richness. The outdoor patio area is picturesque and espresso tastes precisely as it would in Paris. Bouchon has three locations in the Venetian– a stand in front of the Venetian Theatre, which is open from 6 a.m. to 9 p.m. daily, and 2 booths inside the Venetian Clock Tower, which are open from 8 a.m. to 9 p.m. daily. The Las Vegas Weekly’s Brock Radke ranked Bouchon to the No. 10 area on his list of the 20 essential restaurants in Las Vegas.
3355 S. Las Vegas Boulevard Las Vegas, NV 89109

Venetian Resort Hotel Casino

In the spirit of Venice, The Venetian is a little piece of charming Italy here in Las Vegas. The Venetian is an “all-suite” hotel, with spaces accented with luxurious linens and Italian marble. The 4,027 suites are divided into 2 towers: The 36-story Venetian Tower that provides guests a taste of luxurious Las Vegas and the Venezia suites, which ensure 12 floors of high-end beauty. The top five floors are the hotel’s highest level of luxury with its personal gain access to, concierge lounge, upgraded functions as well as a dedicated personnel.

Entertainment at the Venetian consists of programs such as Tim and Faith – Soul2Soul, featuring Tim McGraw and Faith Hill, and Rock of Ages.

The flagship of Venetian nightlife is TAO, an ultra-hip nightclub situated inside of TAO Asian Bistro. V Bar is The Venetian’s incredibly smooth ultra lounge, made by the owners of New York City’s club Lotus and L.a’ extremely swank Sundown Room.

The Venetian functions 19 dining establishments consisting of Thomas Keller’s prize-winning French restaurant Bouchon, Mario Batali’s B&B Ristorante, Aquaknox for fresh seafood and the 42,000 square foot TAO Asian Restaurant. There’s likewise the food court inside the Canal Shoppes for those looking for a quick bite.

Guests can drift along The Grand Canal Shops in an authentic Italian gondola ride and pass stores like Burberry and Kenneth Cole along the method. And if you have not captured a real superstar, on the street in Vegas, you can head over to Madame Tussauds to check out a wax variation.

3355 S. Las Vegas Blvd. Las Vegas, NV 89109

Q+A: Parmalee frontman Matt Thomas talks shootout, household, worry of heights


Ed Rode

Scott Thomas, Barry Knox, Matt Thomas and Josh McSwain of North Carolina nation band Parmalee.

Thursday, June 4, 2015|2 a.m.

Click to enlarge photo


Click to enlarge photo


Parmalee Already Callin’ You Mine

Parmalee Carolina

It’s a fish story and obstacle to conquer: North Carolina nation band Parmalee were the victims of an attempted robbery in September 2010 after playing a bar in Rock Hillside, S.C. They remained in their Recreational Vehicle when two suspects gone into with a pistol requiring money.

Drummer Scott Thomas appeared from the back of the vehicle with his own gun and told them to leave. The gunman opened fire, and Thomas was shot in the shoulder, stomach and leg. Returning fire, both suspects were struck, and among them was eliminated.

Thomas was hospitalized in Charlotte, N.C., for 35 days, 10 in a coma, and was offered a 5 percent opportunity of survival. By Might 2011, Thomas was well adequate to get behind a drum kit for the very first time and has actually considering that made an almost complete recovery.

Frontman Matt Thomas, Scott’s bro, discussed the phone the day after Memorial Day and ahead of the band’s program tonight at 10 at Gilley’s Saloon & & Casino in Treasure Island– he remained in the recording studio putting down tracks and paused to chat.

The subjects consisted of the shootout, working with household and his fear of heights. Right here is our Q+A:

How was your Memorial Day Weekend– exactly what ‘d you do?

It was fantastic. We played programs in Tennessee and Long Beach, Calif. The latter was aboard the Queen Mary in an occasion called “The Ship Kicker.” It was an excellent crowd and a really great time, however we flew in and flew out.

Congratulations on your new single “Already Callin’ You Mine.”

Yeah, men and women, thanks, it’s been fantastic. We’re singing it more and hearing it more on the radio. We’ve had three songs on the charts, and this one is following the very same course.

It’s all about persistence– it’s in the 30s now, and from there we hope that it keeps moving up.

How ‘d it feel to hit No. 1 with your smash “Carolina”?

It is one of the very best accolades you can have. It helped us get a record deal. It’s really excellent for a profession in the long term.

What can Parmalee fans get out of your program at Gilley’s on the Las Vegas Strip on June 4?

It’s going to be a lot of enjoyable. We remained there a month earlier, at Treasure Island, and it was a great deal of fun. We’ll have the production with the guitars and three-part consistency. We’re going to have a good time.

How ‘d the “Nation Nation World Tour” choose Brad Paisley?

It wrapped a month back, a couple of insects earlier, and it was so much fun. Brad is a great man.

How was it visiting with Jake Owen on his 2014 “Days of Gold Trip”?

Aw, men and women, he’s awesome. It was our very first huge trip, and it was terrific. Jake is such a great guy. It was a terrific experience and to have our name tossed around was amazing.

How was the very first tour versus the 2nd tour?

We knew what to expect a little bit more the second time around, and we stepped up our video game. We’re looking forward to the next time.

Parmalee is a household band– your sibling Scott Thomas (drums), you on lead vocals and guitar, your coz Barry Knox (bass) and life-long friend Josh McSwain (guitar)– exactly what’s the very best part of that?

We knows each other’s moves. We have actually been together so long, we understand to state it, when to state it and how to say it.

We’re fighting for the very same common great, for the good of our band and our families. It resembles being married (laughs).

And the biggest difficulty?

Well, it’s family, so being around each other all the time (laughs). Although we interact all the time, we’re visiting each other at the family reunion, too.

The September 2010 tried robbery and shootout in South Carolina is an amazing and amazing story. How is Scott– he’s made a complete recovery, remedy? And how did the incident affect the band?

He’s still a little sawed up all things considered. It’s made us a lot tighter emotionally, and we found out some policies of life prefer to lock the doors and to have somebody accompany you when we go about occasionally.

Have you been to Las Vegas typically– what’s on your must-do list while you remain in town?

We had a number of times off to hang out there last month. We bet and have some enjoyable. We enjoy it out there.

Must-do list … well, our trip supervisor wants us to jump off the Stratosphere, and I am afraid of heights, so I have no idea about that.

Possibly lease some Ferraris, do something ostentatious and struck it rich on “Wheel of Fortune.”

Have you ridden the High Roller at the Linq Promenade?

Yeah, that had not been so bad (laughs). Our manager was itching for us to do that, too.

What remains in the future for Parmalee together with touring and shows?

All of the above. We’re writing, producing, working away and making certain that of our tunes slay.

Anything else you would love to add?

Guy, call the stations, request our song. We’re constantly on social. Say, “Hey!”

Parmalee carries out at Gilley’s Saloon & & Casino in Treasure Island tonight at 10.

Don Chareunsy is the Las Vegas Sun’s home entertainment and luxury senior editor and has actually been a reporter for nearly twenty years.

Robin Leach of “Lifestyles of the Rich & & Famous fame” has actually been a reporter for more than 50 years and has spent the past 15 years offering readers the inside scoop on Las Vegas, the world’s premier platinum play ground.

Follow Sun Home entertainment + Luxury Elder Editor Don Chareunsy on Twitter at Twitter.com/ VDLXEditorDon.

Follow Robin Leach on Twitter at Twitter.com/ Robin_Leach.

Gilley’s BBQ Barbecue, cold beer and the Gilley Girls! This is the reincarnation and modern evolution of the famed honky-tonk, cowboy (and cowgirl) saloon and casino from Texas. The menu consists of barbecue, hamburgers, steaks and ribs. Gilley’s has a live-action show kitchen area, customized saddle seats at the saloon bar and a mechanical bull, including competitions. Gilley’s offers views of the Las Vegas Strip with access from both inside the Treasure Island gambling establishment and a brand-new pedestrian bridge in front of the Song ship in the Sirens of TI show. The restaurant is open from 11 a.m. to 10 p.m. daily. The saloon’s hours are from 11 a.m. to 2 a.m. Sunday through Thursday, and from 11 a.m. to 4 a.m. Friday and Saturday.
3300 S. Las Vegas Boulevard Las Vegas, NV 89109

Treasure Island Hotel and Gambling establishment

Treasure Island, now called TI to lots of, is a Strip casino and resort that includes a tropical pool, a range of dining establishments and Las Vegas’ very first resident Cirque du Soleil program.

Before even going into the gambling establishment, Treasure Island deals with visitors and Strip passersby with a raucous and totally free pirate show, “Sirens at TI,” each night in the lagoon in front of the equipment.

Inside, visitors will find a 95,000-square-foot casino with thousands of slots, a race and sports book, a poker room and lots of table video games. Treasure Island boasts a range of dining alternatives, from unique barbecue at Gilley’s, to Vietnamese at Pho, to Carribbean with flair at Kahunaville.

After dark, head over to Senor Frogs for night life “where anything can happen,” or get tickets to the visually stunning “Mystere” by Cirque du Soleil.

3300 S. Las Vegas Boulevard Las Vegas, NV 89109