fresh zesty vibrant bright crisp wood-f red refreshing delicacy ...
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M life | 55
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Channeling the light seafood fare from the coastal areas of southern Italy, this salad is a great way to start your meal or complement one of Wolfgang Puck’s famed wood-fired pizzas. “Octopus is not a familiar protein for the majority of our clientele, but it is a great ingredient and we wanted to find a place for it on our menu,” Executive Chef Dustin Lewandowski said. “Vegas visitors are generally here to indulge and are open-minded about trying new things.” The star of this dish, the octopus, is first braised in red wine and herbs and then lightly charred on the wood-fired grill. Next, it is sliced before being mixed with fingerling potatoes, piquillo peppers, fava beans, baby artichokes and pea tendrils. The dish is finished with a citrus chili vinaigrette and topped with Sicilian sea salt and olive oil for Italian flair — instant amore.
r
The Shops at Crystals
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Wolfgang Puck Pizzeria & Cucina
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THE OCTOPUS SALAD
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Celebrity chefs from all over the world have chosen Las Vegas to open some of their most extravagant eateries. They also have made it a point to create enticing dishes – such as spicy-yet-savory salsa and sushi rolls with an unexpected twist – to reflect the city’s high-energy, celebratory and adventurous spirit. These one-of-a-kind dishes are only available on The Strip, so get them while they’re hot.
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BY VICTORIA SCAVO | PHOTOGRAPHY BY JAIME BIONDO
y
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54 | M life
refre
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A selection of Boccia ID is also available on Amazon.com
l ic
br
ef r
TeNo The Shoppes at Mandalay Place 702-259-0565
de
y
vi
v ib r a n
The TitanFactory Miracle Mile Shops Planet Hollywood 702-735-1693
zing
SAVOR
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or call 800-360-2586
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rf esh g n i sh bs
fr
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boccia.com
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shop online at
t nt ran vib v i b r a
delicacy
sh
t ci
45mm case • water-resistant to 330 ft., from $145
h
crisp ht g i r gh t b br i
refreshing
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Design it today. Wear it tomorrow!
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Boccia id. Collection Design your own custom watch in our Boccia id configurator; or shop our selection of pre-made styles.
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d e r r i e f f r e d s o h o r e d f r e e r s fi h i n i d g o o d n w w e l p i c s i a r c c y g t l h i g g i p h r t b s c itrus d i nt a r r b i zing el v c a c i c l y e d y l i g g t h n s i t y co ic h s e c e i t r z r f u e t r s lorfu a zingy d esh e h r r f i f l se cy s b d g c o r o rb biraised he t crisp wo fresh zesty vibrant bright cris lorful sea a salt bra l pw sa erbs gh
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KOREAN-AMERICAN FLAVORS
LECTABLE INDULGENT COGNAC CARAMELIZED CRUST RICH CREAMY ROBUST
AVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE
ulgent
Cognac
Caramelized
crus
Rich
Creamy
Robust
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Brioche
Distinctive
TEXTURE SWEET AND SOUR COLESLAW BOLD Korean-American flavors Sweet and sour Sticky rice Sushi TRADITIONAL JAPANESE BOLD TEXTURE SUSHI
Korean-American
Delectable
Sage
Savory
Unexpected
Brioche
Distinctive
ARIA LECTABLE INDULGENT COGNAC CARAMELIZED CRUST RICH CREAMY ROBUST Don’t be fooled by the one-of-a-kind, first-class ingredient in this traditional-yet-modern
gnac Caramelized crust Rich Creamy Robust Savory Unexpected Brioche Distinctive
Mandalay Bay
H CREAMY ROBUST SAVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE SILKY INDULGENT
gnac Caramelized crust Rich Creamy Robust Savory Unexpected Brioche Distinctive
LECTABLE INDULGENT COGNAC CARAMELIZED CRUST RICH CREAMY ROBUST
AVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE
ulgent
Cognac
Caramelized
crus
Rich
Creamy
Robust
Savory
Unexpected
Brioche
Distinctive
Delectable
LKY INDULGENT COGNAC CARAMELIZED CRUST
H CREAMY ROBUST SAVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE SILKY INDULGENT
ulgent
Cognac
Caramelized
crus
Rich
Creamy
Robust
Savory
Unexpected
Brioche
Distinctive
Delectable
LECTABLE INDULGENT COGNAC CARAMELIZED CRUST RICH CREAMY ROBUST
gnac Caramelized crust Rich Creamy Robust Savory Unexpected Brioche Distinctive
H CREAMY ROBUST SAVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE SILKY INDULGENT
gnac Caramelized crust Rich Creamy Robust Savory Unexpected Brioche Distinctive
LECTABLE INDULGENT COGNAC CARAMELIZED CRUST RICH CREAMY ROBUST
AVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE
ulgent
Cognac
56 | M life
Caramelized
crus
Rich
Creamy
Robust
Savory
Unexpected
Brioche
Distinctive
sour
Kumi Japanese Restaurant + Bar
Delectable
appetizer – the unexpected combination will pleasantly surprise you. The brûlée starts with a custard made by combining foie gras, cognac, white pepper, allspice, cream and egg. Next, the brûlée is topped with raw sugar and torched to perfection to create a carmelized crust. The finishing touches include a decadent mix of toasted cocoa nibs, roasted rhubarb, fresh strawberries, toasted brioche and shaved foie gras that melts in your mouth. “We vary the toppings to reflect the seasons, but always include shaved torchon,” Chef Shawn McClain said. “I believe Las Vegas has always exuded a bit of decadence and what better way to show off decadence? Rich, creamy foie gras custard.”
and
CRISPY PORK BELLY ROLL
H CREAMY ROBUST SAVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE SILKY INDULGENT
ulgent
Sweet
COLESLAW BOLD TEXTURE STICKY RICE SUSHI
LKY FOIE INDULGEN T COGNAC CARAME LIZED CRUST GRAS CUSTARD BRÛLÉE Cognac Caramelized crus Rich Creamy Robust
flavors
HOUSE-MADE BARBECUE SMOTHERED IN MELTED CHEESE Double smoked bacon Smoky 7 oz. Black Angus SIZZLING
SATISFYING
Crispy, soft, hot, cold, sweet and sour – this roll hits on all levels according to Chef Akira Back. “We wanted to create something that would be different but not so unfamiliar people would be hesitant to try it,” he said. “All the ingredients are familiar but the combination is new. We take Japanese-style food and give it our Korean-American twist.” This roll was modeled after a Vietnamese egg roll, but Back used pork belly since it is popular in Korea and topped it with coleslaw to make it more approachable.
MOUTHWATERING
DOUBLE SMOKED BACON
House-made barbecue Smothered in melted cheese Sizzling Satisfying Hearty
7 OZ. BLACK ANGUS SIZZLING
HEARTY MOUTHWATERING HOUSE-MADE BARBECUE Smoky 7 oz. Black Angus Sizzling Satisfying Hearty Mouthwatering HOUSE-MADE BARBECUE SIZZLING SATISFYING
I-80 BURGER
Double smoked bacon Smoky 7 oz. Black Angus
HOUSE-MADE BARBECUE SMOTHERED IN MELTED CHEESE
BLT Burger The Mirage
Inspired by a classic diner burger, this sandwich packs a powerful smoky punch. “We originally added this burger as a special, but it became so popular we decided to keep it permanently,” Chef Laurent Tourondel said. Featured on The Cooking Channel's Burger Wars, the bestseller starts with a 7-ounce Black Angus beef patty brushed with butter, then covered on one side with raw onions and grilled onion side down. More onions are added before the burger is smothered with cheese and a dash of liquid smoke is sprayed on the grill to heighten the flavor. Finally, the patty is sandwiched in a brioche bun and topped with pickles, housemade barbecue sauce and two slices of double smoked bacon to finish this mouthwatering masterpiece.
Delectable M life | 57
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M life | 59
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This dish pays homage to Le Cirque as a classic French restaurant and shows the versatility of the French cooking technique. It was a recent trip to Hong Kong that sparked Executive Chef Paul Lee’s creativity and where he had the best Peking duck he’d ever tasted. Lee set out to create a similar dish of his own that featured all the parts of the duck, including a crispy duck breast with L’Orange sauce, duck leg confit and duck consommé. In order to achieve the quintessential crispy skin, he uses the Peking technique of blowing air between the skin and the flesh to allow the fat to melt faster while roasting. The duck then dries for a week and the bones are reserved to make the stock. Additional meat is added to intensify the flavor in the consommé. “This dish has many time-consuming steps. In order to have the perfect result in the dining room, we need to make sure every step is done properly,” Lee said. And the finale is phenomenal.
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58 | M life
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It’s easy to see where Chef Masa Takayama got his inspiration for this dish. “When I think of Vegas, I think about the lights, the energy, but also the elegance. The pink kinme fish in this dish really stands out and the red Fresno chili peppers complement the color to make the dish pop,” Takayama said. The Fresno chili peppers bring the dish to life and give it a spicy little kick. The mizuna micro greens add some volume while the ponzu citrus sauce finishes off the fish with a little zest. Simple, yet spicy.
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Only available as part of the secret menu, this salsa echoes Hecho en Vegas’ party décor by throwing a fiesta for your taste buds. Habañeros – roasted and dried – with chile tepin keeps the taste fiery but flavorful. “We didn’t want to do a salsa that’s just going to be overpowering. It’s about the flavor,” Executive Chef Reed Osterholt said. “Nine times out of 10, our guests are from other regions so they have their own expectations and assumptions about Mexican cuisine. We try to meet, or better, and exceed those expectations.” Mission accomplished. The secret is out!
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br ais e
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sp
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citru s
s zi ng
M life | 55
ea
li
gh
t
ci
tr
us
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gy
ed her
bs
fr
es
h
ze
st
y
br
y del ic ac ing
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zing esh us ful y y l nt br ai s e s t z c olor e l d i c a g z c n y i h l s e z i n sea i icac vibra t br e g f r h f u s s e t l t r a g c y i sal f r e s h del zesty t lt y r s ea u s v fired z i sa b i d n l s ra c ing fresh t g y b woo r esh herbs ai s n e d
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l
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fu
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co l o r
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sal t
p cris
sa
sea
lt
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b
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ra
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br a ise d
Channeling the light seafood fare from the coastal areas of southern Italy, this salad is a great way to start your meal or complement one of Wolfgang Puck’s famed wood-fired pizzas. “Octopus is not a familiar protein for the majority of our clientele, but it is a great ingredient and we wanted to find a place for it on our menu,” Executive Chef Dustin Lewandowski said. “Vegas visitors are generally here to indulge and are open-minded about trying new things.” The star of this dish, the octopus, is first braised in red wine and herbs and then lightly charred on the wood-fired grill. Next, it is sliced before being mixed with fingerling potatoes, piquillo peppers, fava beans, baby artichokes and pea tendrils. The dish is finished with a citrus chili vinaigrette and topped with Sicilian sea salt and olive oil for Italian flair — instant amore.
r
The Shops at Crystals
re d
Wolfgang Puck Pizzeria & Cucina
lfu s
ise
o
THE OCTOPUS SALAD
h
s er b
rf esh z e s t y
r st Didiaye ng with ho hicago chef Get cooki C d ne w no up d re Snyder an erges as they whip ue M iq Matthias p Ramen that’s un V, eT rim Grilled Sh lo’s Yusho on M lif f lo Car to Monte ive in-room channe the exclus Resorts or on MGM etv. com/mlif YouTube.
t igh
v i br a n t
delicacy
l igh t cit r u
light
ht
color
br ig
a
y zing
cr i
f
t
se
oodfir
a
ul
sa
lt
sea
Celebrity chefs from all over the world have chosen Las Vegas to open some of their most extravagant eateries. They also have made it a point to create enticing dishes – such as spicy-yet-savory salsa and sushi rolls with an unexpected twist – to reflect the city’s high-energy, celebratory and adventurous spirit. These one-of-a-kind dishes are only available on The Strip, so get them while they’re hot.
sal t
h
l
colo rf
a
sal t
is
ed
br ais e
fr
re
ed
de l i
ci
ig
z es
ir
t
itru
fu
-f
gh
sea
br
r
od
shin g
li
ul
lo
wo
BY VICTORIA SCAVO | PHOTOGRAPHY BY JAIME BIONDO
y
t
o
t
54 | M life
refre
ac
colo rf
an
es
A selection of Boccia ID is also available on Amazon.com
l ic
br
ef r
TeNo The Shoppes at Mandalay Place 702-259-0565
de
y
vi
v ib r a n
The TitanFactory Miracle Mile Shops Planet Hollywood 702-735-1693
zing
SAVOR
y
trus
or call 800-360-2586
er
h
ing
ty
rf esh g n i sh bs
fr
es
ib v y t zes
esh
citru s
st
t b r
boccia.com
z
es
light
o od -fi r ed r cr isp w efr
ze
c
shop online at
t nt ran vib v i b r a
delicacy
sh
t ci
45mm case • water-resistant to 330 ft., from $145
h
crisp ht g i r gh t b br i
refreshing
fr e
y
Design it today. Wear it tomorrow!
d
lt
es
h
b
in
g
ia se erbs f r h
h r es
ed wood-fir
r bs
g
Boccia id. Collection Design your own custom watch in our Boccia id configurator; or shop our selection of pre-made styles.
d fr
ty z es
se a
ligh
d e r r i e f f r e d s o h o r e d f r e e r s fi h i n i d g o o d n w w e l p i c s i a r c c y g t l h i g g i p h r t b s c itrus d i nt a r r b i zing el v c a c i c l y e d y l i g g t h n s i t y co ic h s e c e i t r z r f u e t r s lorfu a zingy d esh e h r r f i f l se cy s b d g c o r o rb biraised he t crisp wo fresh zesty vibrant bright cris lorful sea a salt bra l pw sa erbs gh
d
e
c li
y
t
us
r it
r ful
efreshin g de l he
br a ised
u l i s p c o lo r c y fresh ng herbs
is
ac
l
h ig
c
zin
gy
o col
s a lt
KOREAN-AMERICAN FLAVORS
LECTABLE INDULGENT COGNAC CARAMELIZED CRUST RICH CREAMY ROBUST
AVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE
ulgent
Cognac
Caramelized
crus
Rich
Creamy
Robust
Savory
Unexpected
Brioche
Distinctive
TEXTURE SWEET AND SOUR COLESLAW BOLD Korean-American flavors Sweet and sour Sticky rice Sushi TRADITIONAL JAPANESE BOLD TEXTURE SUSHI
Korean-American
Delectable
Sage
Savory
Unexpected
Brioche
Distinctive
ARIA LECTABLE INDULGENT COGNAC CARAMELIZED CRUST RICH CREAMY ROBUST Don’t be fooled by the one-of-a-kind, first-class ingredient in this traditional-yet-modern
gnac Caramelized crust Rich Creamy Robust Savory Unexpected Brioche Distinctive
Mandalay Bay
H CREAMY ROBUST SAVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE SILKY INDULGENT
gnac Caramelized crust Rich Creamy Robust Savory Unexpected Brioche Distinctive
LECTABLE INDULGENT COGNAC CARAMELIZED CRUST RICH CREAMY ROBUST
AVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE
ulgent
Cognac
Caramelized
crus
Rich
Creamy
Robust
Savory
Unexpected
Brioche
Distinctive
Delectable
LKY INDULGENT COGNAC CARAMELIZED CRUST
H CREAMY ROBUST SAVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE SILKY INDULGENT
ulgent
Cognac
Caramelized
crus
Rich
Creamy
Robust
Savory
Unexpected
Brioche
Distinctive
Delectable
LECTABLE INDULGENT COGNAC CARAMELIZED CRUST RICH CREAMY ROBUST
gnac Caramelized crust Rich Creamy Robust Savory Unexpected Brioche Distinctive
H CREAMY ROBUST SAVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE SILKY INDULGENT
gnac Caramelized crust Rich Creamy Robust Savory Unexpected Brioche Distinctive
LECTABLE INDULGENT COGNAC CARAMELIZED CRUST RICH CREAMY ROBUST
AVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE
ulgent
Cognac
56 | M life
Caramelized
crus
Rich
Creamy
Robust
Savory
Unexpected
Brioche
Distinctive
sour
Kumi Japanese Restaurant + Bar
Delectable
appetizer – the unexpected combination will pleasantly surprise you. The brûlée starts with a custard made by combining foie gras, cognac, white pepper, allspice, cream and egg. Next, the brûlée is topped with raw sugar and torched to perfection to create a carmelized crust. The finishing touches include a decadent mix of toasted cocoa nibs, roasted rhubarb, fresh strawberries, toasted brioche and shaved foie gras that melts in your mouth. “We vary the toppings to reflect the seasons, but always include shaved torchon,” Chef Shawn McClain said. “I believe Las Vegas has always exuded a bit of decadence and what better way to show off decadence? Rich, creamy foie gras custard.”
and
CRISPY PORK BELLY ROLL
H CREAMY ROBUST SAVORY UNEXPECTED BRIOCHE DISTINCTIVE DELECTABLE SILKY INDULGENT
ulgent
Sweet
COLESLAW BOLD TEXTURE STICKY RICE SUSHI
LKY FOIE INDULGEN T COGNAC CARAME LIZED CRUST GRAS CUSTARD BRÛLÉE Cognac Caramelized crus Rich Creamy Robust
flavors
HOUSE-MADE BARBECUE SMOTHERED IN MELTED CHEESE Double smoked bacon Smoky 7 oz. Black Angus SIZZLING
SATISFYING
Crispy, soft, hot, cold, sweet and sour – this roll hits on all levels according to Chef Akira Back. “We wanted to create something that would be different but not so unfamiliar people would be hesitant to try it,” he said. “All the ingredients are familiar but the combination is new. We take Japanese-style food and give it our Korean-American twist.” This roll was modeled after a Vietnamese egg roll, but Back used pork belly since it is popular in Korea and topped it with coleslaw to make it more approachable.
MOUTHWATERING
DOUBLE SMOKED BACON
House-made barbecue Smothered in melted cheese Sizzling Satisfying Hearty
7 OZ. BLACK ANGUS SIZZLING
HEARTY MOUTHWATERING HOUSE-MADE BARBECUE Smoky 7 oz. Black Angus Sizzling Satisfying Hearty Mouthwatering HOUSE-MADE BARBECUE SIZZLING SATISFYING
I-80 BURGER
Double smoked bacon Smoky 7 oz. Black Angus
HOUSE-MADE BARBECUE SMOTHERED IN MELTED CHEESE
BLT Burger The Mirage
Inspired by a classic diner burger, this sandwich packs a powerful smoky punch. “We originally added this burger as a special, but it became so popular we decided to keep it permanently,” Chef Laurent Tourondel said. Featured on The Cooking Channel's Burger Wars, the bestseller starts with a 7-ounce Black Angus beef patty brushed with butter, then covered on one side with raw onions and grilled onion side down. More onions are added before the burger is smothered with cheese and a dash of liquid smoke is sprayed on the grill to heighten the flavor. Finally, the patty is sandwiched in a brioche bun and topped with pickles, housemade barbecue sauce and two slices of double smoked bacon to finish this mouthwatering masterpiece.
Delectable M life | 57
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M life | 59
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This dish pays homage to Le Cirque as a classic French restaurant and shows the versatility of the French cooking technique. It was a recent trip to Hong Kong that sparked Executive Chef Paul Lee’s creativity and where he had the best Peking duck he’d ever tasted. Lee set out to create a similar dish of his own that featured all the parts of the duck, including a crispy duck breast with L’Orange sauce, duck leg confit and duck consommé. In order to achieve the quintessential crispy skin, he uses the Peking technique of blowing air between the skin and the flesh to allow the fat to melt faster while roasting. The duck then dries for a week and the bones are reserved to make the stock. Additional meat is added to intensify the flavor in the consommé. “This dish has many time-consuming steps. In order to have the perfect result in the dining room, we need to make sure every step is done properly,” Lee said. And the finale is phenomenal.
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58 | M life
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It’s easy to see where Chef Masa Takayama got his inspiration for this dish. “When I think of Vegas, I think about the lights, the energy, but also the elegance. The pink kinme fish in this dish really stands out and the red Fresno chili peppers complement the color to make the dish pop,” Takayama said. The Fresno chili peppers bring the dish to life and give it a spicy little kick. The mizuna micro greens add some volume while the ponzu citrus sauce finishes off the fish with a little zest. Simple, yet spicy.
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Only available as part of the secret menu, this salsa echoes Hecho en Vegas’ party décor by throwing a fiesta for your taste buds. Habañeros – roasted and dried – with chile tepin keeps the taste fiery but flavorful. “We didn’t want to do a salsa that’s just going to be overpowering. It’s about the flavor,” Executive Chef Reed Osterholt said. “Nine times out of 10, our guests are from other regions so they have their own expectations and assumptions about Mexican cuisine. We try to meet, or better, and exceed those expectations.” Mission accomplished. The secret is out!
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