SUBSCRIBE, Son! Get Your Issue!

You Can Donate To My Pork & Beer Fund! Thanks!

Categories

Monday Mise en Place: RM Seafood Re-Opens Upstairs as Chef Andrew Weiss Heads For Battle at Bocuse d'Or USA

Before we dive into the week of food news that lies before us, I need to clear up a question I have been getting from a few of our faithful readers: “What the hell is a Mise en Place?” Mise en Place (pronounced meez ahn plahs) is French for “put in place” and is the culinary term used when chefs chop up vegetables, butcher the meat, get the spices ready, etc. and “put in place” so they can have an easier time when it comes to preparing the whole dishes during a frenzied service.  You know, so you don’t have that “Oh crap, I forgot to chop up the garlic!” moment as your butter burns browns in the frying pan. Ok, get it?

The day us Desert Dwelling Seafood Fanatics have been waiting for arrives on February 2nd, as Chef Rick Moonen re-opens his upstairs fine dining room at his much acclaimed cathedral to all that is sustainable seafood, RM Seafood at Mandalay Place in the Mandalay Bay Hotel and Resort!  Using “all new pots and pans,” as touted on RM Seafood’s Twitter Page (@rmseafood), Chef Moonen offers his much championed sustainable seafood in a more sophisticated setting in a more sophisticated way than his downstairs bar and lounge area.  Welcome back!

It’s time for all of us in Las Vegas to put on our rally caps, paint bacon on our stomachs and get the foam fingers and air horns ready to cheer on Chef Andrew Weiss as Las Vegas’ only representative in the Bocuse d’Or USA Finals on February 6th at the Culinary Institute of America in Hyde Park, NYTasting Las Vegas desperately tried to get a full interview with Chef Weiss ahead of the competition, but with two busy schedules (ok, his is busy, mine is just strange) we couldn’t quite get there.  Look for a more detailed post about the Bocuse d’Or later this week!  The winner of the battle on Saturday will represent the United States in the 2011 Bocuse d’Or in Lyon, France! Best wishes, Andrew!

Two days before Chef Weiss sharpens his knives in Hyde Park, S. Pellegrino’s Almost Famous Chef Competition holds its Mountain Regional qualifier on February 4th to see who gets to represent our piece of North America in the Finals in Napa Valley, CA in early March.  The Mountain Regional will be held in the Le Cordon Bleu College of Culinary Arts in Las Vegas.  The Grand Prize Winner of the Finals in March will receive a $10,000 cash prize, a one year position to work with “a nationally recognized chef” and media tours throughout the U.S. and Canada. The Mountain Regional which starts at 5:30pm PST on Thursday will stream live updates via their Twitter Page at @AFChefComp

Hard to believe, but Tasting Las Vegas will be celebrating its One Month Anniversary on February 5th!  This first month has truly flown by!  I remember like it was yesterday trying to come up with a name that didn’t sound too much like John Curtas’ wonderfully done, Eating Las Vegas, but everything else I could come up with sounded lame.  I mean really, what the hell was I going to use? Vegas Soup? Vegas and Eggs? What’s Shakin’ Vegas Bacon? It can be said that Tasting Las Vegas was born out of an homage to those that have stuck their flag in the ground first and blazed the trail of gastronomic righteousness.  Come to think of it, it would be much easier for us (and economical) to copy and paste John’s work over here, but he might get annoyed at that.  Even more annoyed than he gets at jazz music.

Thank you to those that have joined us at our beginning! Much more fun awaits before us!

—–
Mike Dobranski is a professional musician, amateur blogger, eater of good food, poker junkie, master of the inappropriate comment and bad husband to a wonderful wife. Follow him on Twitter at @MikeDobranski.

Follow Tasting Las Vegas on Twitter at @TastingLasVegas.

Share and Enjoy:
  • Facebook
  • Twitter
  • Tumblr
  • Google Bookmarks
  • Digg
  • StumbleUpon
  • del.icio.us
  • Technorati
  • RSS
  • email
  • Print

3 comments to Monday Mise en Place: RM Seafood Re-Opens Upstairs as Chef Andrew Weiss Heads For Battle at Bocuse d'Or USA

  • dh127

    Sorry I missed this post earlier. I like the play off of “Eating Las Vegas” with the “Tasting” ~ it gives you room to do more, too. Like wine or beer “tastings.” Do you have any micro-breweries or wineries in Vegas? Plus I think some few cities have a flavor, like NYC, LA & New Orleans. Las Vegas is another that has it’s own unique flavor. Happy blogoversary! You know I’m wishing you well. Dani

  • Thanks Dani! The Tasting Las Vegas name is really a testament to John’s great pick and my total lack of imagination. If you aren’t familiar with John’s work, I really do suggest you visit http://www.eatinglv.com. John’s the best in the biz here in Vegas!

    There are indeed some local breweries, and more seem to be popping up each day. Sin City Brewery and Tenaya Creek I would say are the “big” ones, with a new one out of Henderson that I’m blanking on the name right now. One of the focuses for Tasting Las Vegas will be highlighting local artisans, so you can certainly expect articles about them in the future.

  • [...] Pellegrino Almost Famous Chef Mountain Regional Competition we spoke about in our last edition of Monday Mise en Place.  Robert will now go on to represent the Mountain region in the Finals held in Napa Valley from [...]

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>