You've found the famous Dave's Garden website! Join this friendly global community that shares tips and ideas for home and gardens, along with seeds and plants!
Check out the DG homepage for a brief overview of what you'll find in this gardening mega-site.
Login
If you don't have an account yet, visit the registration page to sign up.
Because there are a few folks in this forum that occasionally venture to Las Vegas I wanted to share this review I wrote of our recent trip that included a 2 night stay there and one of the most incredible meals I've ever had.
“What Happens in Vegas, Stays in Vegas”
Not this time! I am compelled to let everyone know about our recent Las Vegas experience.
We were on our way to a family reunion in Utah over the Labor Day weekend and Las Vegas was originally intended as a one night stop over. Our son convinced us to stay an extra night because he wanted to treat us to dinner and the show “KA” for our 40th anniversary.
We stayed at the MGM Grand Hotel which, in our opinion, absolutely lived up to its name. It was GRAND! The amenities were numerous and the staff was excellent! Casino, shops, night club, shows, health club, pool, fast food restaurants, fine dining, the list goes on and on….everything you could want under one roof. I was thinking that I could easily find a multitude of reasons for never leaving the premises.
The highlight of our stay in Las Vegas was easily the meal we had at Emeril’s New Orleans Fish House located in the hotel. Our son had arranged for us to dine at the Chef’s Table. The Chef’s Table is a single table that seats about 8 guests and is located in a private alcove with windows that offer a view of the activities going on in the kitchen. This is the only table that is attended personally by the chef and the sommelier rather than the normal wait staff.
The evening started off with the chef, Robert Scherer, introducing himself and Sean Watson, the sommelier. Chef Robert asked us a few questions regarding our likes and dislikes and if we had any food allergies. The way this table works is there is not a set menu to choose from. The chef creates the menu as he goes along and the sommelier matches the wines to the dish being served. Every course was brought to the table by Chef Robert and he described each dish to us. Then Sean introduced us to the wines he had chosen for each course and why he considered them a good match for the meal. Both of these gentlemen displayed talent and knowledge that I have only seen on television food shows. They made each and every course an amazing culinary experience for us common folks. It was easily the most incredible restaurant meal that I have ever experienced in my 60 years on this planet!
The cost of this meal is not for the faint hearted but I found no difficulty proudly proclaiming it worth every dollar of my son’s hard earned money! It will most likely be a long while before we do the Chef’s Table again, but it was so memorable that I for one will never forget it! Clearly, anyone that wants to experience a world class food adventure, should ask about the Chef’s Table at your favorite fine dining establishment. If you’re in Las Vegas and you like seafood then I can not imagine anyplace better than Emeril’s New Orleans Fish House in the MGM Grand Hotel.
A meal like this definitely belongs on the “must do it at least once in your lifetime” list.
I asked to have the menu printed out when we were done so I could share it with friends. There are 6 courses followed by the wine that was served with it.
Emeril’s New Orleans Fish House
At the MGM Grand Hotel
Kitchen Table Tasting Menu
Friday, September 04, 2009
Herb crusted Ahi Tuna and Red Onions tossed in a Yuzu Vinaigrette with Tamari Glaze and Tobikko Caviar
Riesling “Erocia” Chateau Ste. Michelle-Dr. Loosen ‘07
(Columbia Valley, Washington)
Seared Maine Sea Scallop & American Caviar on a Spinach & Homemade Apple Cured Bacon Tart with Brie Cheese Cream and Infused Oils
Piper-Heidsieck Brut N/V
(Champagne, France)
Pan Roasted Halibut & Olive Oil Poached Wild Shrimp on Grilled Summer Vegetables with Tomato & Bell Pepper Tapenade and Basil Pesto
Talbot ‘Diamond T’ Chardonnay ‘06
(Monterey County, California)
Pan Roasted Barramundi on Wild Mushroom & Maine Lobster Hash with Parsnip Puree and Drizzles of Truffle Oil
J.K. Carriere Pinot Noir ‘06
(Willamette Valley, Oregon)
Horseradish Crusted Prime Rib & Seared Hudson Valley Foie Gras on a Roasted Garlic & Parmesan Risotto Cake with Sautéed Baby Frisee and Red Wine Demi Glace
Penfold’s “Bin 28 Kalimna” Shiraz ‘06
(South Australia)
Dessert Storm
1 scoop each of Vanilla , Chocolate and Coffee ice cream and Passion fruit, Apricot and Kiwi Sorbet Plus a plate with Banana Cream Pie with Roasted Coconut, New York Cheese Cake with Strawberries, Cookie Crusted Pecan Pie and Chocolate Tart with Chocolate Ice cream and Whipped Cream Topping.
Fonseca 10yr Tawny Port
(Douro Valley, Portugal)
Robert Scherer, Sous Chef
Sean Watson, Sommelier
"Two very talented gentlemen!"
This thread has 17 replies. This forum is accessible only to subscribing members of Dave's Garden. There are many free features here, and about half of our forums are completely open to all members. Take a tour of our site and learn more about Dave's Garden, and explore the benefits of becoming a subscribing member.
