Sensi - A Treat for the Senses In Las Vegas

It was another great weekend in Vegas. I won't mention the rain and or the donation that I made to the local economy via the casinos. Most of Saturday night was spent at Bellagio. We’d booked a dinner reservation at Sensi and then had tickets to see the late show of O.

Sensi is at the back of the casino, past the gardens, on the way to the new tram station. I’ve been to the gardens many times before but didn’t realize that there was a restaurant or a little patisserie around the corner.

Jean Philippe Patisserie is a cute little shop serving chocolates, pastries, crepes, salads, and gelato and is also home to the world’s largest chocolate fountain. We were focused on our upcoming meal at Sensi so we didn’t stop, except to take some pictures of the fountain.

We arrived promptly for our reservation, but had to wait about ten minutes to be seated. It wasn’t really a problem, but their waiting area was small and contained only two uncomfortably hard, wooden benches. Once we were seated everything went smoothly. The restaurant has four kitchens that are contained within a glass walled box. It was great to watch everyone hard at work inside. Each of the kitchens produces different cuisines: Italian, Asian, American Grill and seafood. According to their website they are committed to serving sustainably grown and naturally raised products. I guess any little bit helps in a town where most of the casino hotels do no recycling. With the help of the internet, Dave and I already knew what we were ordering. Sensi offers a prix fixe menu for $55 with wine pairings for an additional $30. This menu lets you choose from two appetizers, three entrées, and two desserts

Instead of the usual bread basket, our waiter brought out a basket of naan bread and pappadums to go with the tray of sauces that were already on the table. I’m hoping that sauces were meant to go with other things too, because I found it a bit weird that they were offering soya sauce to go with the bread and crackers.

For our appetizer we both choose the Surf & Turf Beef Carpaccio. I was a little surprised by this dish. The Carpaccio, which made up the bottom layer, was not raw but seemed to be seared on the outside. It was also not the usual paper thin slices, but about three millimetres thick. There was a thin layer of grainy mustard on top of the slices along with a couple of beautiful little roasted mushrooms. Topping this were two breaded and deep-fried lobster knuckles. The lobster was nice and crispy on the outside and the meat was sweet and very flavourful. I found the knuckles to be a bit too chewy for my taste but Dave loved them. Overall, it was a very nice appetizer. Our wine pairing with this course was a Ceretto Blange Arneis. While it was a very nice wine, Dave and I both agreed it did nothing to enhance the food.

For his entrée Dave had the Kobe Flat Iron Steak with “Tator Tots”, Ice Wine Glazed Shallots and Salsa Verde. Dave offered up a slice of his steak for me to try and I found it intensely flavourful. It went really well with the salsa verde served with it. He really enjoyed his meal and found that the wine paired with it, a Volker Eisele Cabernet Sauvignon went especially well with it.

I had the Porcini Crusted Alaskan Halibut with Roasted Fall Vegetables, Truffled Macaroni and Red Wine Pancetta Sauce. My fish was perfectly cooked, firm but wonderfully flakey. While you could see the porcini on the outside, it was more of a dusting and I couldn’t distinguish any flavour of mushrooms. The roasted vegetables, mainly carrots and parsnips were finely diced and layered on top of the halibut. The sauce was full of flavour from the pancetta and every once and a while I’d come across a little salty flavour nugget of pancetta. I really loved the way the meal was presented. My photo doesn’t do it justice. The macaroni was laid out in perfect flat square over a pool of sauce, and then came the fish which was topped with the vegetables. I really enjoyed my wine pairing with this course. The Willakenzie Pinot Noir went stunningly well with the roasted vegetables and the red wine sauce.

For dessert I had the Sorbet and Gelato served @ 32° Fahrenheit. There were three different flavours served: vanilla, chocolate and salted caramel. I now have a new favourite ice cream. The salted caramel was way over the top. The three scoops were served in a cool ice bowl shaped like a tear drop. The Spanish sherry, Don PX from Toro Albala went nicely with my dessert.

Dave had the Chocolate Temptation; it reminded me of a homemade chocolate bar. It was topped with more of the wonderful salted caramel ice cream and served with a Fonseca 20 year old Tawny Port. Since Dave didn’t say a single word as he ate, fixing his concentration solely on his dessert, I’m assuming he enjoyed it as much as I enjoyed mine.

I’d recommend Sensi to anyone looking for a little splurge while in Vegas. I’m sure we’ll be back to check out other menu items. Our 7:00 pm reservation gave us plenty of time to enjoy a leisurely dinner before the 10:00 pm show of O.

Sensi at the Bellagio Casino
3600 Las Vegas Blvd South, Las Vegas

Dave Goes Evil at Evil Dave's Grill in Jasper

Off to Jasper for the weekend to go skiing! If I was much of a skier, I would have been pretty excited. Knowing that being on the hill all day would take its toll on me, I did a bit of research to find a place for dinner that would make me forget my aching backside. Evil Dave’s Grill certainly looked like it would fit the bill. It seemed perfect. I could get in a good meal and at the same time poke a little fun at Dave. I had a feeling that by the end of my ski day I’d be calling him evil for taking this poor out of shape girl up to the hill for a day of torture. I was pleasantly surprised by both the day of skiing and my dinner that night. I managed to make it through the day only falling twice and had enough energy to get through a great meal at the end of it all.

I was a bit worried when we arrived for our 7:00 pm reservation and had to wait at the door for quite awhile before we were greeted. Thankfully, that was the low point of the evening and the service was excellent after that. Although most of the decor was on the Zen side of things, with Buddhas and bamboo very prevalent, we loved the Live Nudes neon sign by the bar and the flames being shown on their TVs. Once we were settled, Dave and I both had a good laugh at the menu that featured mains like Mad Cow Lasagne (with meat) and Glad Cow Lasagne (vegetarian). Everything had great names from the Sinful Starters to the Malicious Mains.

They offer a good mix of entrees, with selections featuring beef, chicken, fish, shrimp and a couple of interesting vegetarian entrées. Dave chose the Diabolical Tenderloin and I had the Malicious Salmon. We shared a bottle of Fuzion, a Malbec Shiraz blend from Australia. It was a nice wine, not too heavy.

Our meals looked like pieces of art when they came out, with Dave’s being the more impressive of the two. His tenderloin was stacked on top of a bed of cheddar mashed potatoes, surrounded by a mixture of fresh steamed vegetables and gloriously topped by a crown of fried potato strips. The peppercorn demi-glace pooled off to one side just waiting to have the beef dunked in to it. I started to suffer from a bit of dinner envy when I sampled the demi-glace, which was rich and peppery with hints of curry. The tenderloin itself was so tender there was no need to use the steak knife provided. You could almost cut it with a fork.

Thankfully, my salmon, while not as impressive looking, was just as tasty. OK, almost as tasty. The perfectly cooked filet sat nestled on top of a mound of jasmine rice with the same fresh steamed vegetables that were on the tenderloin. I had expected that the salmon would be spicier than it was. It didn’t seem to have any of the spices that I usually associate with blackened fish but I didn’t miss them. The fresh flavour of the salmon shone through the dish and was highlighted by the creamy sweet curry yogurt sauce served on top of it. Next time I’m sure I’ll choose the tenderloin but I was not all that disappointed with the salmon.

We didn’t stay for any dessert or after dinner coffees. Instead, we moved on to the next stop down the road to sample some beer. We’ll definitely be going back to Evil Dave’s Grill next time we’re in Jasper. Now, if I can just get Dave to stop telling me how fantastic the tenderloin was...Yes, sometimes he is evil.

Evil Dave’s Grill

Patricia St & Hazel Ave, Jasper, AB

Open 4 pm – 11 pm 7 days a week,

(Open at 5 pm M-F October – May)

Chicken Breasts with Goat Cheese

Well, here it is. I finally got around to cooking dinner. This is one of my favourite go to dinner party dishes. I’m almost embarrassed to give out the recipe, because it tastes like it should be a lot harder to make than it is. This recipe serves four but can easily be halved or doubled.

Chicken Breasts with Goat Cheese

Source: Lucy Waverman’s Fast & Fresh Cookbook

Chicken and Filling

4 single boneless chicken breasts
4 oz. goat cheese
1/3 cup sundried tomatoes, finely chopped
2 tbsp olive oil
1 garlic clove, minced
2 tbsp finely chopped fresh basil
Pinch of cayenne pepper
Salt & pepper to taste

Marinade

2 tbsp olive oil
1 tbsp finely chopped fresh basil
1 tbsp lemon juice
1 garlic clove, minced

In a small bowl mix together:

Goat cheese
Sundried tomatoes
2 tbsp olive oil
1 minced garlic clove
2 tbsp chopped basil
Cayenne
Salt & pepper

Taste and adjust seasoning as needed.

Cut a deep pocket in each chicken breast. Make the pocket as large as possible without cutting right through the breast. I almost butterfly the breasts, as you can see in the picture below.

Stuff filling into pockets, then flatten the breasts with your hand to pack and seal the pocket. Try not to let it overflow the edges.

Mix the marinade ingredients.

Pour over chicken breasts and marinate for 15 minutes.

Place the chicken on a broiler pan and broil for 5 – 6 minutes on each side until cooked through.

Enjoy!

Violino Gastronomia Italiana - Valentine's Dinner Parte Seconda

Since I splurged on the Valentine’s dinner last week, Dave insisted on treating me to a night out this week, my choice. I selected Violino Gastronomia Italiana (10133 125 Street). They’ve been on my list of restaurants to try for a while. Actually, they’ve been on the list since they opened a couple of years ago and I’m ashamed to admit I’m only getting around to visiting now.

The parking in the High Street area is always a bit tight, but when we arrived on Saturday night there were a few spots available in their lot. Once in the door, we were greeted warmly by the host who took our jackets and escorted us to our table. The restaurant is housed in an old mansion with dining on two floors. We were seated on the main level; the room was intimate with a simple elegance about it. It was a softly lit and warm toned room with rich golden floor to ceiling drapery that was complimented by dark wood beams and window trim. It’s a perfect place for a romantic dinner or an evening with close friends.

Our waiter quickly made his appearance, bringing with him a wonderful rustic loaf of dense, chewy bread and a bowl of olive oil and balsamic vinegar with a clove of roasted garlic in it. As we checked over the menus the host came by with a massive wheel of parmesan and cut off some chunks for us to have with our bread. We ordered a bottle of Cecchi Chianti ($33), one of the house reds, from what appeared to a fairly diverse wine list. Wines ranged from $31 for Freixenet to $440 for Moet & Chandon Dom Perignon. For our appetizer we ordered the Antipasto Misto for one ($15). Originally we ordered the plate for two, but our waiter ensured us that the platter for one would be sufficient, especially if we wanted room for dessert. For our main we both ordered the Duo di Agnello ($38), rack of lamb served with potato gnocchi.

The Antipasto Misto arrived swiftly. It was a nice mixture of smoked salmon, a jumbo prawn, a sugar glazed bay scallop, Genoa salami, prosciutto, capicollo, roasted Italian vegetables and mixed olives. Our waiter was correct in suggesting the smaller portion, but it was a bit comical to be cutting the prawn and the scallop in half so we could share.

As we waited for our lamb to arrive we watched the table across from us being served Violino’s signature dish, Bistecca alla Fiorentina ($59 to serve two), a 40 oz T-bone steak. The steak was wheeled to the table on a cart, doused in brandy and then set alight. Once the flame was out it was carved at the table for them. It looked fantastic and I wondered if I’d had made the right choice from the menu. My fears were alleviated as soon as our waiter appeared with our lamb. Wow. The lamb rack was served with a rosemary red wine reduction and gnocchi in a lamb bolognese. Dave and I both agreed that it was one of the best racks of lamb that we’ve ever had. The rack was lightly coated in Dijon mustard and then breaded. The slight hint of mustard combined with the wine reduction complemented the succulent meat that was cooked perfectly as ordered. The gnocchi was just as wonderful. The fluffy little dumpling pillows were nestled in a rich, rich, ground lamb bolognese sauce. The gnocchi is on the menu as a stand-alone pasta dish ($12), I’d definitely order it if I was looking for something a bit less than decadent then the rack of lamb.

Needless to say, we were too stuffed after the lamb to order dessert. We decided instead on a Padova, from their special coffee menu. The combination of Sambuca, Cacao, espresso and steamed milk was just sweet enough to finish off the perfect meal.

As we left the restaurant, our waiter, who had given us wonderful service throughout the evening, wished us well and urged us to come back and try to save room for dessert in next time.
Violino Gastronomia Italiana
10133 125 Street
780-757-8701
Lunch, Monday – Saturday 11:00 a.m. – 2:30 p.m.
Dinner, Monday – Saturday 5:00 p.m. – 10:30 p.m.
Brunch, Sunday 11:00 a.m. – 2:00 p.m.

Love is Freedom Edmonton - Valentine's Event

I’m always looking for something new and fun to drag Dave to. When I saw information on the Love is Freedom event at Only Here for the Food, I knew we had to go. Billed as “a celebration of love through a unique culinary and dining experience like no other”, I was sure it would be a Valentine’s date to remember. The event was held at d’Lish and featured cooking instruction from Edmonton chef, Sebastian Lysz (Relish Culinary Consulting) and lessons from Satesh Narine (Crestwood Fine Wines and Spirits) and Kathleen O'Connor (Gnoble Wines) about wine pairings.

We arrived to a warm welcome from Ariel del Rosario of BranchLab, who took our coats and pointed us to the bar. There was a wonderful mix of people and we enjoyed meeting everyone while we nibbled on great hors d’oeuvres. At around 7:00 pm Chef Sebastian Lysz started the show. He walked us through cooking up mushrooms and asparagus for our Warm Wild Mushroom and Asparagus Salad. I loved this dish, it was quick, simple, tasty and best of all made from ingredients that I frequently have in my fridge. Our first wine pairing of the evening was a 2006 Chardonnay from Virgara wines. Its hints of pineapple and grapefruit went nicely with the salad.

After our dishes were whisked away to be washed in the back, did I mention that this is the best way to cook, we started our butternut squash risotto. I’d heard that risotto was a bit labour intensive, but I wasn’t aware just how much work it really is. I’m sure glad Dave was there to do most of the stirring!

After what seemed forever, but was really just a glass of wine time span, our risotto was cooked to satisfaction. We topped our finished product with a bit of truffle oil. This was another first. I had never tasted truffle oil before. Wow, that little drizzle of oil made the dish for me. The risotto was paired with Alta Vista Atemporal Blend, once again a great match. This is a really nice red with great red fruit, pepper, and spice characteristics.

Once again, those dishes disappeared by themselves and we started on the Coq au Vin. We started by browning the chicken pieces in olive oil, then adding bacon and pearl onions. After cooking this for a bit we added chicken stock and wine to the dish.

Since our dish had to simmer for a while, we were treated to a small charcuterie and cheese plate to share as we sat and enjoyed our wine. The cheeses were from Paddy's International Cheese Market and the Italian Centre. What really stood out for me was the cardamom salami from the Cheesery in southern Alberta. Sadly, when we asked Sebastian where we could find it, he told us we’d have to wait two or three months before it would be available at the Old Strathcona Farmers Market or City Market on 104^th Street. Keep your eyes peeled for it; it’ll be worth the wait.


After our Coq au Vin had simmered for a while we added a beurre manie (equal parts flour and butter) to thicken the sauce.Our dishes tasted very nice, but I couldn’t get over its purple grey colour.

The Coq au Vin was paired with Virgara’s Cabernet Sauvignon, which was also the wine that the chicken was cooked in. This was my wine of choice over the evening; I found it fruity with rich black currant flavours. Very enjoyable.

For dessert, Chef Lysz prepared chocolate ice cream made with Kirsten’s Drinking Chocolate using dry ice to speed up the process. A warm and engaging showman, he demonstrated how dry ice will freeze a rose (a nice valentine’s touch) and then proceeded to smash it for us.

While he continued preparing the ice cream, we were treated to a selection of Kirsten’s Original Source chocolates.

Once the chocolates disappeared we started on our Bananas Flambé. We added a large portion of brown sugar to melted butter and then added our bananas.

Once our bananas were cooked, Chef Lysz came around with his big container of vanilla vodka, adding some to our dish and then lighting it up. Once the fired died down and the smoke cleared we dished it up in a bowl with our fresh chocolate ice cream. Very heavenly!

After dessert we were treated to the great jazz rhythms of Dave Babcock and his Jump Orchestra. The music was fantastic and I was happy to hear some of my favorite jazz songs. Sadly, I was too stuffed to get up and groove.

Thankfully, the organizers had arranged rides home for everyone. It was a perfect end to a fun and memorable evening.