we’re joining association to encourage nevada teens to re joining with the american heart...

We’re joiningwith the

American HeartAssociation

to encourageNevada teens to

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table of contents

appetizersCaviar Chef Ryan Nuqui, Bacchanal at Caesars

Pier 39 Chef Instructor Phillip Dell – TCWH student Chef Tania Aguilar, Culinary Program at Rancho High School

Spicy Citrus Hamachi Chef Michelle West, Sysco

Miso Curry Chicken Skewers Chef Ricardo Romo, Itsy Bitsy

Coriander & Citrus Hamachi with Sweet Radish Chef Severin Nunn, Caesars

Forbidden Black Rice Sushi Chef Donald Lemperle, Vegenation

saladsChilled Garden Vegetable Soup with Tuna and Clam Crudo Chef Todd Sugimotto, Scarpetta

Spaghetti Squash, Chermoula, Baked Kale and Grilled Shrimp Chef Gina Marinelli, D.O.C.G

Shaved Cauliflower Salad, Celery, Cranberry, Dill Curry Vinaigrette Chef Adam Pusateri, PublicUs

Ora King Salmon with Jalapeno dressing Chef Christopher Shane, Nobu

Shrimp Ceviche Salad Chef Beni Velazquez, Isabella’s

entréesGrilledTeres Major, Truffle Celery Root Puree& Big Horn Espresso Mango Slaw Chef Jeremy Jordan, Cut and Taste

Baked Red Snapper with Pineapple Mango Salsa, Lemongrass infusedPurple Tai Rice and streamed Baby Bok Choy Chef Robert Neese, Las Vegas Culinary Academy

Eggplant Meatball, Garlic & Herb Spoon with Sun-dried Tomato Chef Jon Stokes, Las Vegas Culinary Academy

Slow Roasted Tri-tip with Chimichurri Sauce Chef Sam Marvin, Echo & Rig

Organic Pesto Pasta with Turkey Oscar’s Catering

Crab Cake over Pasta Salad with Basil Pesto Sauce Chef Anthony Vidal, Hash House A Go Go

dessertsSalted Neopolitan Macaroon Bars Chef Sharynne Frazer, Raw Food Express

Chocolate Panna Cotta with Merengue, Raspberries, Cranberries, and Coconut Flakes Chef Betty Park, D.O.C.G. & Scarpetta

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3 Disclaimer: These recipes were submitted for the Flavors of the Heart event and has not been reviewed by the American Heart Association.

chef ryan nuqui

4 Flavors oF the heart • las vegas 2015

Chef Ryan Primo Nuqui was born and raised in Kapolei on the island of Oahu in Hawaii. He chose to study “on the mainland” to enrich his background in the Food & Beverage industry. He studied at Le Cordon Bleu, earned his Bachelor’s degree at the University of South Australia, attended the California Culinary Academy in San Francisco, and earned an Associate’s degree in Hospitality Operations at the Monterey Peninsula College in Monterey, California.

Prior to taking the helm as Chef de Cuisine of the Bacchanal Buffet at Caesars Palace, Chef Ryan held positions as the Chef de Cuisine at Serendipity 3, Executive Chef for Fleur by Hubert Keller earning prominence when Fleur was rated one of the Top 50 Best Restaurants in 2012 by Eating Las Vegas. He was also Executive Sous Chef for Yellowtail Japanese Restaurant & Lounge by Akira Back, Shibuya at MGM Grand, Fleur de Lys at Mandalay Bay, Cheong Liew The Grange at The Hilton Adelaide Australia, Wolfgang Puck Postrio at the Venetian, the Duck Club at The Monterey Plaza Hotel, and Roy’s & Antinori Peppoli at The Inn at Spanish Bay Pebble Beach.

bacchanal buffetCaesars PalaCe Drivelas vegas, Nv 89109702.731.7928caesarspalace.com

bacchanal caviar

Part A8 oz Smoke Sturgeon (small dice)3 oz Crème Fraiche1 oz Preserve Lemon (brunoise)1 TBL Red Onion (brunoise)1 TBL Capers (chopped)1 TBL Egg Whites (hard boiled, chopped well)1 TBL Egg Yolks (hard boiled, chopped well)1 TBL Chives (chopped)¼ Tsp Malodon Salt¼ Tsp Black Pepper (fresh cracked)

Part B4 oz Broom Corn Caviar

In a large mixing bowl fold all ingredients together in Part APlace the contents in empty caviar tin filling ¾ of the way fullLastly fill the rest of the tin with broom corn caviar

Nutrients per serving:Calories: 88 Total Fat: 5.3g Sat Fat:.0 Trans fat:. 0 Carbs: 1.1g Fiber: Sugars: Protein: 9.1g Sodium: 258mg Cholesterol: 37mg

ingredients:

instructions:

YielD: 10 serviNgs Recipe by chef: Ryan nuqui

Disclaimer: This recipe was submitted for the Flavors of the Heart event and has not been reviewed by the American Heart Association. 5

bacchanal buffetCaesars PalaCe Drivelas vegas, Nv 89109702.731.7928caesarspalace.com

chef philip dell

tania aguilar

Chef Phillip Dell earned his degree from Johnson & Wales University, and after endless hours in the kitchen, garnered multiple wins in national culinary competitions. After transforming himself from a hefty 217 lbs to a lean 125 lbs, he won multiple awards in bodybuilding and three world titles in power lifting as well. Chef Phillip’s most recent win came in May 2013 when he won The Food Network’s Chopped Championship.

Chef Phillip is a winner and a loser. One morning, he woke up and no longer liked what he saw in the mirror – a short, fat, young guy with a serious case of acid reflux. He couldn’t stand how he felt or looked, and decided to transform himself.

Over 19 months in 2005-2006, he lost 92 pounds and dropped his body fat of 35+% down to 9%. He felt great but wanted more. He began bodybuilding, finishing in the top 5 in six different competitions. In 2010 he added power lifting to his repertoire and won the title of AAU World Deadlift Champion.

Chef Phillip has a thriving catering business and teaches people how to be healthier by turning the foods they love into healthier versions, while maintaining the taste they want. Now you understand why he’s a successful Winner and an equally successful Loser.

Tania Aguilar is currently a senior at Rancho High School, and enrolled in the advanced culinary class. Tania is a graduate of the Teens Cook with Heart program, and took top honors in the Teens Cook with Heart competition, defeating over 100 fellow competitors. Tania’s dream is to become an executive chef and a professional soccer player. Culinary Arts instructor, Chef Phillip Dell is the person she looks up to and the one who inspires her to go far and beyond in her studies as a chef.


rancho high school1900 E. SEarlES avEnuE • laS vEgaS, nv 89101702.799.7000www.sincitychefs.com

pier 39

4oz chopped crab (ready to eat)4oz chopped shrimp (raw)1 tsp garlic (minced)2 avocados (ripe and small diced) ¼ jalapeno pepper (small diced)1 tbsp. lemon juice1 large mango (small diced) 1/3 red bell pepper (small diced)

1. Place diced avocados in both molds evenly at the bottom, on a plate. Gently push down

2. Separately. Add 1 tbsp. olive oil to sauté pan on medium. Mix in jalapeno, red bell peppers, red onions, and garlic. Sauté until soft.

3. Remove pan from heat. When done, mix in mango. Separate mix in half. Place each half on top of the avocado layer in each mold. Gently push down.

4. Sauté shrimp with a tbsp. of olive oil. Sauté until soft pink.

5. In a mixing bowl begin to toss crab and shrimp together with1 tbsp. of oil, the mustard, and the Worcestershire sauce. When done place on top of the mango and bell pepper layer. Press down gently.

6. Carefully slide mold off and MUST KEEP refrigerated until ready to serve.(Optional: can slide mold off after 3 min. of refrigerating)

Nutrients per serving:Calories: 170 Total Fat: 13.4 Sat Fat: 2.5 Trans fat: Carbs: 7.9 Fiber: 3.3 Sugars: 3.7 Protein: 5.9 Sodium: 68 Cholesterol: 35

ingredients:

YielD: 10 serviNgs Recipe by chef phillip Dell & Tania aguilaR

instructions:

2 tbsp. red onions (small diced)1 tsp Worcestershire sauce1 tsp mustard¼ cup olive oil2 medium molds of your choice


Photo by Tobin Herringshaw

chef: michelle westAt thirteen, Chef Michelle West started working in the foodservice industry at a local pizza shop. She held numerous Front of the House positions at restaurants in California, Nevada, and Arizona. After some college, she took a summer away from foodservice to work with Inyo County Forest Service, Fire Prevention division. Michelle returned to restaurant work and started her own business as a Wedding and Event Planner in 2003 and expanded to include catering two years later. In 2008 Michelle moved to Las Vegas to attend Le Cordon Bleu. While attending school she worked for Wolfgang Puck Catering, and after graduation was promoted to Sous Chef. When Wolfgang Puck Catering closed in 2011, Chef Michelle accepted a position with Nevada Food Brokerage. Currently, Chef Michelle is a Culinary Specialist with Sysco Las Vegas, and when not in the kitchen, she enjoys spending time with her two sons riding motorcycles and enjoying the outdoors.

sysco las vegas 6201 e CeNteNNial PkwYlas vegas, Nv 89115 702.632.1800www.syscolv.com


spicy citrus hamachi

8 oz Hamachi, fresh6 oz Tri-Color Quinoa, cooked1 Tbsp Vegetable Base1 ea Pink Grapefruit4 slice Jalapeno, thinly sliced4 ea Grapefruit zest, for garnish1 tsp Light Soy Sauce1 Bunch Basil fresh1 Tbsp Canola Oil1 ea Jalapeno, seededDrizzle Soy Yuzu Reduction

Take vegetable base and dissolve in boiling water, add quinoa. Once quinoa is finished set aside to cool.Break down Hamachi and set aside four slices.For drizzle; Blend juice from grapefruit, jalapeno, soy sauce, basil and oil. Strain thru cheesecloth.Plate quinoa first with Hamachi on top. Place grapefruit wedge and sliced jalapeno then drizzle the sauce.Garnish with basil leaves, Soy Yuzu reduction and grapefruit zest.

Nutrients per serving:Calories: 206 Total Fat: 7g Sat Fat: 1g Trans fat: 0 Carbs: 19g Fiber: 3g Sugars: 8g Protein: 16g Sodium: 200mg Cholesterol: 30mg

ingredients:

YielD: 4 Recipe by chef michelle wesT

instructions:


chef ricardo romoA veteran of the culinary industry, Ricardo Romo brings more than 20 years of passion and experience to his role as executive chef of Itsy Bitsy: Ramen and Whisky, located at the base of The Ogden in Downtown Las Vegas.

At Itsy Bitsy, Chef Romo prepares signature Japanese-inspired dishes with a modern twist, such as Japanese street corn and potato salad; robata skewers; and a variety of hand rolls made with tuna, yellowtail or salmon. Romo demonstrates his passion for ramen through the “create your own” ramen bowls at Itsy Bitsy. Diners can choose from three house-made broths, two different types of noodles and a variety of toppings including miso-infused egg, spiced meat and a selection of vegetables. He explains, “I’m excited to take on the challenge of this new concept. I’m excited to explore the possibilities with this type of cuisine, and to fine tune my skills as a leader and a chef.”

Romo aims to prepare all dishes fresh whenever possible from locally-sourced natural ingredients, rarely using a freezer. Romo has developed menu selections using simple, high-quality ingredients, stating, “My favorite ingredient is a little bit of salt and letting the rest of the food speak for itself.” In addition to the development of Itsy Bitsy’s menu, Romo is responsible for overseeing the back of house, ensuring high-quality standards in service and product for guests, maintaining consistency and developing new recipes.

Romo began his culinary career at an early age working all positions in the kitchen. In 2004 he traveled to Martha’s Vineyard, where he was chef at Tsunami, a local gourmet restaurant. After returning to Vegas, the city he feels ignited his passion for the culinary industry, he worked for Michael Mina at Sea Blue, formerly located at

itsy bitsy150 N las vegas BlvD #100las vegas, Nv 89101702.405.9393itsybitsyramen.com

the MGM Grand Hotel and Casino. After several years there, Romo moved on to open STK at The Cosmopolitan of Las Vegas. In 2014, he joined Corner Bar Management Group and created the menus for Whist Stove and Spirits and Due & Proper, and in 2015 he moved on to his role as executive chef at Itsy Bitsy.

Outside of the kitchen, Romo enjoys spending time at home with friends and family, especially his young daughter. He also enjoys trying different types of food and wine, and continues to develop his skills as a chef.


Photo by Anthony Mair

miso curry chicken skewers

2 # skinless boneless chicken thigh meat1/4 c. curry powder2 Tbsp. red miso paste1/4 c. minced garlic 1/4 c. minced shallots1/2 bunch cilantro (chopped)1 c. Extra Virgin Olive Oil1 Tbs. rice vinegar10 pcs. Bamboo skewers (soaked in h2O)salt and pepper to taste

In a medium bowl mix all ingredients except chicken and salt and pepper. Cube chicken into 1inch pieces and add to marinade place the chicken in the refrigerator and allow the protein to marinate for 2 hours. Skewer the chicken each skewer should have about 3 pieces of chicken. Season with salt and pepper and cook them on the grill till internal temperature of 165°F is reached.

Nutrients per serving:Calories: 240 Total Fat: 10g Sat Fat: 1g Trans fat: 0g Carbs: 3g Fiber: 0g Sugars: 1g Protein: 18g Sodium: 200mg Cholesterol: 75mg

ingredients:

YielD: 10 serviNgs Recipe by chef RicaRDo Romo

instructions:


chef severin nunnChef Severin Nunn has been in the culinary industry for the past 15 years. He began his career with a job as a prep cook at a mom and pop steakhouse in Williamsburg, Virginia, before going on to attend the prestigious Culinary Institute of America in Hyde Park, NY.

Prior to his current position as Executive Sous Chef at Caesars Palace, he served as the Executive Banquet Chef at Bellagio. Throughout his years in the kitchen, Nunn has garnered extensive experience and the opportunity to work for Michelin-starred chefs Guy Savoy, Daniel Boulud, and Alain Ducasse.


caesars palace3570 s las vegas BlvDlas vegas, Nv 89109702.731.7110caesarspalace.com

coriander & citrus hamachi with sweet radish

1lb Hamachi1 Tbsp. Extra Virgin Olive Oil1 Tbsp. Coriander Seeds toasted and cracked 1 lime juiced and zested½ orange juiced and zested8oz Hearts of Palm1 Watermelon Radish julienned in thin strips1oz. Cilantro julienned½ oz. Basil Flowers½ teaspoon sea salt1 Tbsp. of sugar¼ tsp. espelette

Slice Hamachi and Hearts of Palm thin as you can on a bias and place on a plate.Season Hamachi with olive oil, zest, salt, Cilantro, coriander and let marinate for 15 minutes at room temperature. Mix citrus juice, sugar, and Watermelon Radish bring to a simmer then let cool down to 40° F.

Plating:Arrange Hamachi nicely on the plate, sprinkle the espelette on top, and then garnish with the radish and basil flowers. Enjoy!

Nutrients per serving:Calories: 225 Total Fat: 9.5g Sat Fat: 2g Trans fat: 0g Carbs: 7g Fiber: 1.5g Sugars: 3g Protein: 28g Sodium: 490mg Cholesterol: 43mg

ingredients:

YiEld: 4 SErvingS • Recipe by chef seveRin nunn

instructions:


chef donald lemperleWith over 30 years of experience in the restaurant business, Chef Donald was raised in his family-owned restaurant on Staten Island, New York. He has cooked in some of New York City’s finest restaurant kitchens including Le Bernardin, The Quilted Giraffe and The Sign of the Dove, shaping a valuable culinary foundation for his career. He has been the Executive Chef for Park Avalon Restaurant in New York City and the James Hotel and the Mondrian Hotel in Scottsdale, Arizona.

Four years ago, he was diagnosed with multiple myeloma, a form of bone marrow cancer. With this diagnosis, he decided to change his lifestyle completely, beginning with a plant-based diet. Healthier eating, exercise, and a positive mindset has Chef Donald feeling fantastic. He always has lots energy and vigor for life.

His transformation really opened his eyes to the problems with our current food system, and how it is harming our health and planet. Chef Donald made it his mission to make a difference in his local community by serving fresh, healthy, plant-based foods that are delicious, fun, and easy to get.

And VegeNation was born!

vegenation616 CarsoN ave #120las vegas, Nv 89101702.366.8515www.vegenationlv.com


Photo by Barefoot Sanctuary

vegenation616 CarsoN ave #120las vegas, Nv 89101702.366.8515www.vegenationlv.com

black forbidden sushi roll

1pound black forbidden rice1/2 cup seasoned sushi rice vinegar1/4 cup organic agave1 mango cut into strips1 avocado cut into strips1 red pepper cut into strips1 bunch of scallions cut into 6 inch strips6 sheets of nori paper

Soak rice in cold water for 1/2 hourCook rice in rice cooker according to rice cooker instructionsWhen rice is cooked place in to large wooden bowlWith wooden spoon gently fold in rice vinegar and agaveOn cutting board lay out bamboo sushi roller, place one sheet of nori over bamboo, and spread a hand full of rice over noriWith fingers gently spread rice over surface of nori, add mango, red pepper, avocado, and scallion to center of spread out riceFold over rice and form into rolls with bamboo rollerCut into 1/2 inch slices and serve

Nutrients per serving:Calories: 418 Total Fat: 9.2g Sat Fat: 1.4g Trans fat: 0 Carbs: 73.6g Fiber: 8.3g Sugars: 16.7g Protein: 9.8g Sodium: 53mg Cholesterol: 0

ingredients:

YielD: 6 rolls Recipe by chef DonalD lempeRle

instructions:


chef todd sugimotto Raised in Hawaii during the rise of Pacific Rim cuisine, Chef Todd Sugimoto has traced his career to a deep-seated belief in the bounty of the seasons. Whether executing elegant fine dining cuisine or preaching the simple philosophy of rustic Italian cooking, Sugimoto takes pride in conjuring up the freshest produce and most pristine seafood to each and every plate. Sugimoto’s childhood love for pasta—a commodity that was scarce on Oahu—led him to his current role overseeing renowned Chef Scott Conant’s Scarpetta and D.O.C.G. at The Cosmopolitan of Las Vegas.

In the 1990’s, Sugimoto joined the opening team of the Bellagio Resort & Casino at Chef Todd English’s Olives. It was his first foray into Italian-Mediterranean fare, and affirmed in Sugimoto his early devotion to this style—a genre that he would continue to seek out over the years to come.

A definitive moment in Sugimoto’s career came in 2003, at Bradley Ogden’s new eponymous restaurant at Caesars Palace. Ogden instilled in Sugimoto the principles of New American cuisine—planting the roots of contemporary fundamentals such as seasonality, sustainability and local sourcing. Here he learned the lessons of dedication, technique and precision in an haute cuisine environment: Sugimoto made lifelong bonds with the kitchen team, in addition to earning the James Beard Foundation Award for “Best New Restaurant” that following year.

Sugimoto then channeled his experience into his work with celebrated Chef Michael Mina, first at Nobhill at MGM Grand, and later as part of the opening team for American Fish at City Center. This experience led Sugimoto to his first executive-level position with MinaGroup, at the helm of the high profile American Fish opening. Sugimoto yearned to return his attention to his passion for Italian cooking, however, and he did so, alongside pasta maestro and successful Chef/RestaurateurScott Conant.

Sugimoto now oversees the kitchens of both D.O.C.G. and Scarpetta. At Chef Conant’s new enoteca concept, D.O.C.G., the vision of satisfying Italian fare is translated into a casual, inviting experience of handmade pastas and pizzas, grilled specialties and fresh


scarpettathe CosmoPolitaN of las vegas3708 S laS vEgaS Blvd • laS vEgaS, nv 89109702.698.7960cosmopolitanlasvegas.com

antipasti. Representing the pure pleasure of savoring a meal down to its very last taste, Scarpetta is at once grounded in Italian tradition and modern interpretation. Sugimoto leads the two restaurants with passion cultivated from his diverse experiences, and seasonality as the underlying thread.

chilled garden vegetable soup with tuna aND clam crudo

FOR THE SOUP7 beefsteak tomatoes (5-6 pounds total), chopped1 English cucumber, peeled and chopped1 red bell pepper, chopped½ Vidalia onion, chopped¼ cup extra virgin olive oil1 tablespoon sherry vinegar1 tablespoon red wine vinegarPinch of crushed red pepper3 tablespoons kosher salt½ teaspoon freshly ground black pepper

FOR CRUDO31/2 ounces best quality tuna, finely chopped10 littleneck clams, shucked, juices reserved and clams finely chopped1 tablespoon finely chopped scallions

FOR THE SOUPIn a large bowl, toss together all of the ingredients. Cover and refrigerate for at least 8 hoursand up to 12 hours.Puree the soup, ideally using a juicer. Pass through a fine mesh strainer and keep the soup cold until ready to serve.

FOR THE CRUDOIn a small bowl, combine the tuna, clams, scallions, olive oil, chives and sea salt. Toss gently.

TO SERVEChill the soup bowls. Add the clam juice to the soup, taste, and season with additional kosher salt if needed.Divide the crudo among the bowls. Top with cucumber and radish slices, a few microgreens. Pour ¾ cup of the cold soup over the crudo and finish with a drizzle of olive oil.

Nutrients per serving:Calories: 232 Total Fat: 10g Sat Fat: 1.5g Trans fat: 0g Carbs: 20g Fiber: 5g Sugars: 8g Protein: 14g Sodium: 500mg Cholesterol: 23g

ingredients:

YielD: 4 serviNgs Recipe by chef ToDD sugimoTTo

instructions:


1 tablespoon extra-virgin olive oil2 teaspoons finely chopped fresh chives½ teaspoon flaked sea salt

FOR SERVING12/4 cups clam juice (use the juice from shucking the clams plus bottled clam juice)4 paper thin slices English cucumber, cut in half8 paper thin slices radish prefer-ably breakfast radishMicrogreensExtra virgin olive oil, for drizzling


chef gina marinelliChef Gina started her culinary career as a prep cook at Roy’s and a student at Le Cordon Bleu in Orlando.

After becoming a line cook, she relocated to Las Vegas and worked under Michael Mina at NobHill at MGM grand.

Three years later she was part of the opening team at Shawn McClain’s first Las Vegas restaurant, Sage.

She later rejoined Michael Mina at American Fish for the next two years. She took a hiatus and travelled Europe

for six weeks and returned to join DOCG as a sous chef. Two years later, she became the Executive Chef at

DOCG and has remained there since.

d.o.c.g.the CosmoPolitaN of las vegas3708 S laS vEgaS Blvd • laS vEgaS, nv 89109702.698.7920cosmopolitanlasvegas.com

23 Disclaimer: This recipe was submitted for the Flavors of the Heart event and has not been reviewed by the American Heart Association.

spaghetti squash, chermoula, baked kale aND grilled shrimp

5 cups cooked Spaghetti Squash16 Shrimp

Blistered Cherry Tomatoes:12 cherry tomatoes1 oz. shaved garlic1oz. Olive oil¼ oz. chiffonade Basil

Spaghetti Squash:Drizzle 1 Tbsp. of extra virgin olive oil and roast at 350 degrees for 30 minutes. Pull squash with a fork and let it cool

Chermula:Mix all ingredients together

Blistered Cherry Tomatoes:Split tomatoes in half and dress with basil, garlic, and olive oil.Roast at 400 degrees for 10 minutes or until blistered

Nutrients per serving:Calories: 197 Total Fat: 9.3g Sat Fat: 1.4g Trans fat: 0g. Carbs: 17.1g. Fiber: 3.1g. Sugars: 6.2g Protein: 13.3g. Sodium: 183mg. Cholesterol: 94mg.

ingredients:

YielD: 4 serviNgs Recipe by chef gina maRinelli

instructions:

Chermula:2 cups cilantro, chopped1 cup parsley, chopped1 Tbsp. Cumin, toasted2 Tbsp. HarissaI/2 oz. lemon juice2 Tbsp. Extra Virgin Olive Oil1 Tbsp. Paprika

I tsp. garlic minced½ cup Kale1/8 cup zucchini1oz. white wine¼ tsp. salt¼ tsp. pepper

To Compose:Heat spaghetti squash in a pan with a touch of olive oil. Take a fresh zucchini and run it along the mandolin for a few ribbons and addto pan. Deglaze with a splash of white wine and throw in cherry tomatoes and a tablespoon of chermoula. Let flavors incorporate.In the meantime, grill seasoned prawns and finish with fresh lemon juice. Shred fresh black kale leaves and toss with olive oil and bake quickly in hot oven for 1 minute. Spoon mixture on plate, garnish with shrimp and baked kale chips.

chef adam pusateriAdam is one of the Culinary Artists who is co-leading the creative team at PublicUs.

Adam has been cooking for almost his entire life with one purpose in mind; to please people. He learned at an early point in his life what a great “connector” food was. He saw that food had the natural ability to bring people together. Whether it was family, friends, strangers or business associates; food, especially great food, could cross all barriers and bond people.

He enjoys creating a diverse, eclectic mix of foods, purely for genuine entertainment. Throughout his career he has tried to pick up flavor combinations or techniques from every cook / chef he has worked with. He usuallylooks for recipes that have been passed down from an older generation but also a dish / technique that is carried from one restaurant to another. Adam firmly believes that the ingredients that go into a chef’s personal cuisines are made up of a union of creativity and knowledge once used at some point in their career. He also believes that the art of combining these ingredients, methods, and cooking techniques are where a chef’s cuisines can really stand out.

public us1126 fremoNt streetlas vegas, Nv 89101702.331.5500www.publicuslv.com


shaved cauliflower salad,celery, cranberry, dill,curry vinaigrette

1 head Cauliflower1 stalk Celery1 Red Onion1 cup dried Cranberry2 Tbsp. Dill

Shave cauliflower on mandolin as thinly as possible.Cut celery as thinly as possible on a bias.Slice red onions.Chop Dill

Nutrients per serving:Calories: 130 Total Fat: 10g Sat Fat: 2g Trans fat: 0g Carbs: 8g Fiber: 1g Sugars: 5g Protein: 0.5g Sodium: 107mg Cholesterol: 0mg

ingredients:

YielD: 24 serviNgs Recipe by chef aDam pusaTeRi

instructions:


For the curry vinaigrette add all ingredients in a blender except oil and turn to medium speed.While the blender is on pour oil in slowly until it is fully emulsified.

Curry Vinaigrette2 Garlic cloves1 Tbsp. Honey1 Tbsp. Whole Grain Mustard1 Cup Apple Cider½ Cup White Balsamic Vinegar3 Tbsp. Curry Powder1 tsp. Salt 1 tsp. White Pepper1 ¼ cup Olive Oil

chef christopher shane chan yai chingChef Ching was born in Mauritius (a small tropical island off the coast of Africa, east of Madagascar) and traveled to Australia at the age of 19 to pursue his cooking career. He started in the hospitality industry as an F&B attendant in banqueting and restaurants and got his first job in the kitchen as a Teppanyaki Chef at Koko Japanese Restaurant in Crown Casino, Melbourne. In June 2007, he started working for Nobu as a Demi-Chef De Partie as part of the opening team for Nobu Melbourne Crown Casino. After 4.5 years as Sous Chef, he was promoted to Chef de Cuisine for Nobu Melbourne. During his eight years working for Nobu, he feels fortunate to have been sent to Nobu LA, Nobu Malibu, Matsuhisa LA, Nobu Hard Rock, Nobu Miami, Nobu 57 New York, Nobu Down Town (Downtown NY), Nobu Next Door (Downtown NY) and Nobu Hong Kong. In October 2012, he went to Nobu Tokyo to participate in the Nobu Asia Chef meeting for a collaboration sake dinner for 150 guests with Nobu Perth, Nobu Tokyo, Nobu Beijing, Nobu Dubai, Nobu Hong Kong and Nobu Tokyo, each making a course. In September 2014, Chef Ching moved to Las Vegas to continue his journey with the Nobu Company.He is currently the Chef de Cuisine for Nobu Caesars Palace and the Nobu Hotel Caesars Palace.So far it’s been great, and he’s slowly adapting to American culture and food.

nobucaESar’S palacE • S. laS vEgaS Blvdhard rock hotEl & caSino • paradiSE roadwww.noburestaurants.com/las-vegas


ora king salmon (new zealand) with paper thin salad aNDJalapeno dressing

1.2 oz. Ora King Salmon1 oz. Paper thin salad0.5 oz. Jalapeno dressing0.1 oz. Micro greensCrushed red pepper

Paper Thin SaladBaby carrotsZucchiniBaby radishRed onionRed and yellow bell peppers

Jalapeno Dressing23 g jalapeno1 g garlic1.5 g salt25 ml grape seed oil20 ml rice vinegar

Sear Salmon and quickly cool in ice water.For the jalapeno dressing, blend all of the ingredients together.For the salad thinly slice all of the ingredients and combine.Assemble the micro greens and paper thin salad atop the salmon and dress with jalapeno dressing.

Nutrients per serving:Cal: 450; Total fat: 26g; Sat fat: 9g; Trans fat: 0g; Carbs: 29g;Fiber: 6g; Sugars: 18g; Protein: 25g; Sodium: 190mg; Cholesterol: 68mg

ingredients:

YielD: 1 serviNg Recipe by chef chRisTopheR shane

instructions:


chef beni velázquezExecutive Chef Beni Velázquez is a chef that takes risks in the kitchen and delivers big rewards. His unique style began in his Puerto Rican family’s kitchen in New York City, and was followed by travels that infused Beni with passion and curiosity that shape his worldly menu creations. Pulling elements from Spain, Italy, France, Morocco, Egypt, Israel, China and Africa, his cuisine is as lively and original as the city he cooks in. Chef Beni clearly understands the foundations of cooking yet he craves bold experiments that continue to deliver foods you cannot find anywhere else. He believes all sauces, dressings and stocks should be made in-house with many ingredients imported from Spain and Italy. From an early age, Chef Beni spent time cooking in the kitchen with his mother while growing up in NYC. A self-taught chef, he began working in hotel banquet and catering kitchens and worked his way up the ranks, learning technique and cooking fundamentals from the French, Italian and Spanish chefs with whom he shared the kitchen. He soon established himself as a professional chef in hotels including The Four Seasons and Ritz-Carlton. He spent over a decade consulting for various hotels, casinos and restaurants. He also served as corporate chef for Stanford Hospital and Clinics in Palo Alto, California and for the University of California in Los Angeles. In February 2011, Chef Beni moved to Las Vegas and opened Bar + Bistro in the Arts Factory. His restaurant has earned a spot on several “Best of” lists in national, international and regional publications, including the Zagat guide.


isabela’s2620 regatta Drivelas vegas, Nv 89128702.925.8333isabelasvegas.com

Chef Beni has been active as part of Three Squares Food Bank’s Chef Council, a Chef representative for The March of Dimes, and a Chef for the American Heart Association’s Flavors of the Heart event. He also appeared on The Food Network’s Chopped competition. Chef Beni just opened Isabella’s in Summerlin.

shrimp ceviche salad

4 Shrimp (16/20 size) peeled and cleaned¼ Cup Jlohr Estates Riverstone Char-donnay1 Tbsp. Orange Juice1 tsp. lemon juice1 tsp. lime juice1 Tbsp. shallots, thinly sliced1 Clove garlic, thinly sliced½ tsp. fresh cilantro1 Pinch chili flakes¼ fresh thyme1 Cup of baby arugula½ tsp. roasted red pepper, small dice¼ jalapeno pepper, thinly sliced

Place shrimp in a saucepan and cook with Jlohr Estates Chardonnay, citrus juices, shallots, and garlic for 2 minutes. Place to the side to let it cool and save the remaining liquid.In a small bowl, combine the rest of the ingredients, except for the arugula and fresh thyme.Slice the whole shrimp in half and place in the mix along with the remaining liquid, then cover and place in the refrigerator for about 30 minutes.To serve, place the arugula on a small salad plate and spoon the shrimp mixture on top.Garnish with the fresh thyme.

Nutrients per serving:Calories: 38 Total Fat: 0g Sat Fat: 0g Trans fat: 0g Carbs: 2g Fiber: 0g Sugars: 1g Protein: 2g Sodium: 14g Cholesterol: 11g

ingredients:

YielD: 4 Recipe by chef beni velazquez

instructions:


chef Jeremy JordanBorn in Miami, Chef Jeremy has spent the majority of his life in Las Vegas. His culinary career started with his first job at a local pub, Steiner’s, where the intensity of the kitchen drew him in. The fast pace and stressful environment of the kitchen is what kept him wanting more. While working at Roy’s Hawaiian Fusion, the executive chef took Jeremy under his wings, teaching him new skills.

Jeremy is a forward-thinking chef, heavily influenced by his Peruvian background. He started cooking when he was 16 years old, and eventually found his way through The Culinary Institute of America, where he gained a passion for the overall experience in a restaurant. This led him to managing a restaurant owned by a Michelin star chef. After culinary school, Jeremy continued his education at UNLV to get his Bachelor’s in Beverage Management. While at UNLV, he worked for celebrity chefs like Wolfgang Puck at Spago and Nobu Matsuhisa at Nobu, and other restaurants like Woo, Gallagher’s Steakhouse, and Sushi Samba

In 2010, he started a successful catering company, “Cut and Taste,” which brought him back to cooking.Having his own company allowed him to practice his passion in both the front and the back of the house.


cut and taste702.443.1839 [email protected]

grilled teres maJor,truffle celery root puree aNDbig horn espresso-mango slaw

3 oz. Teres Major Beef, Cleaned1 ½ Tbsp Mango, Julienned1/3 tsp Mint, Chiffonade1/3 Tbsp. Big Horn Espresso Vinegar¾ Tbsp. Red Onion, Julienned3 Tbsp. celery root, cooked1/3 tsp Big Horn Truffle Oil1/3 Tbsp. Big Horn Olive OilSalt and Pepper to taste

Grill Teres Major to preferred temperatureMix mango, mint, red onion, and Big Horn Espresso VinegarPuree celery root with Big Horn Truffle Oil and Big Horn Olive OilSeason to taste

PlatingPlace puree down on the plate, top with sliced teres major, then top with mango mixture


YielD: 1 eNtree Recipe by chef JeRemy JoRDan


ingredients:

instructions:

chef robert neeseChef Robert Neese is Executive Chef at The Smith Center for the Performing Arts in downtown Las Vegas, where he is responsible for daily kitchen operations, including concessions, a la carte service, catering, and off-site events. Chef Neese is a Las Vegas native with more than 20 years of culinary experience. He has extensive knowledge of fine dining and has worked for several James Beard award-winning restaurants, five diamond award winners, and Michelin star chefs. Previously, he worked as a master cook at Bradley Odgen, Caesars Palace. Other positions include chef tournant, Brand Steakhouse, Monte Carlo Resort & Casino; chef tournant, Stack, Mirage Resort; and assistant corporate chef, Lodge Group. Chef Neese holds an associate of occupational science from Le Cordon Bleu, Las Vegas.

culinary academy of las vegas710 w lake meaD BlvDNorth las vegas, Nv 89030702.924.2100www.theculinaryacademy.org


baked red snapper with pineapple mango salsa, lemongrass infused purple tai rice aND streamed baby bok choy

4 oz fillet Red Snapper¼ teaspoon smoked paprika1/8 teaspoon salt¼ teaspoon cracked black pepper ½ oz diced pineapple½ oz diced mango¼ oz diced red onion1 teaspoon diced fresh Thai chili pepper¼ teaspoon ground cumin1 teaspoon micro cilantro1 stalk lemongrass (to flavor water)¼ cup Purple Thai rice1 cup water1 each Baby Bok ChoyJuice from half of squeezed lime

Season Red Snapper fillet with salt, pepper and smoked paprika. Bake at 375 degrees for 8-10 min.Mix diced pineapple, diced mango, diced red onion, diced Thai chili and ground cumin together, mix well.In a small pot combine rice, lemongrass and water, bring to boil, cover and simmer for 12-18 minutes or until done.

Steam Baby Bok Choy for 4 min.

To plate; remove lemongrass stalk from rice and discard, place rice in center of plate, off-set the baby Bok Choy next to rice,place Red Snapper fillet on top of rice and vegetable. Top with salsa and garnish with micro cilantro…squeeze lime over dish and serve.

Nutrients per serving:Calories: 417 Total Fat: 4g Sat Fat: 1g Trans fat: 0g Carbs: 62g Fiber: 10g Sugars: 14g Protein: 41g Sodium: 593 mg Cholesterol: 41 mg

YielD: 1 serviNg Recipe by chef RobeRT neese


ingredients:

instructions:

chef John stokesJon Stokes is executive chef for the Culinary Academy of Las Vegas, where he oversees the catering operations, contracted foods program, and two federal programs, the Child and Adult Care Food Program and the Summer Food Service Program. Chef Stokes has more than 27 years of culinary experience. Previously, he worked as chef de cuisine for the Hard Rock Hotel and Casino, where he was responsible for food purchasing, quality control, menu creation and development and kitchen sanitation training and standards. Other positions include assistant executive chef, Casino Monte Lago; executive chef, Spanish Trail Golf and Country Club; and executive sous chef, Mandalay Bay Resort & Casino. He spent 12 years working in Europe, including serving as chef de cuisine, Hotel Des Alpes, Switzerland, and chef entremetier, Hilton am Tucherpark, Germany. Chef Stokes holds an associate degree in culinary arts from the Culinary Institute of America in Hyde Park, New York; a teacher’s certificate in German-Swiss Cuisine from Lucerne, Switzerland; and an associate degree in food service from Mesa College in San Diego.


YielD: 10-12 Recipe by chef Jon sTokes

culinary academy of las vegas710 w lake meaD BlvDNorth las vegas, Nv 89030702.924.2100www.theculinaryacademy.org

eggplant meatball with garlic aND fresh herb spoon withsun-dried tomato

Nutrients per serving:Calories: 345 Total Fat: 24g Sat Fat: 5g Trans fat: 0g Carbs: 21g Fiber: 5g Sugars: 4g Protein: 11g Sodium: 328 mg Cholesterol: 26.5mg

ingredients:

YielD: 10-12 Recipe by chef Jon sTokes

instructions:


Eggplant Meatball:1 each Eggplant1 each Egg1 can 15 oz. White Bean or Cannelloni Bean, canned and drained, dried and smashed1/2 Cup Fresh Basil- Chopped1/4 Cup Italian Parsley –Chopped1/2 Cup Parmesan Cheese-Grated1 Cup Panko Breadcrumbs1 Tbsp. Chopped GarlicTo Taste Kosher SaltTo Taste Black Pepper

Preheat oven to 375 degrees. Place whole eggplant in aluminum foil and cook until it has completely collapsed, 40-50 minutes. Use pairing knife to check for doneness. Cool the eggplant for 20 minutes.Scoop out the flesh (discard the skin) and place roasted eggplant in a medium bowl, drain liquid thoroughly. Stir in eggs and smashed beans. Add garlic, fresh basil, parsley, parmesan cheese, salt, and pepper and stir until combined, then mix in the bread crumbs. Preheat oven to 350 degrees. Line the baking sheet with clean sheet of foil. Make eggplant mixture into balls the size of a golf ball and place on a prepared baking sheet. Spray or brush with olive oil and bake the meatballs until they are golden brown and firm, about 20 minutes. Can be served with Marinara or Tomato Sauce and your favorite pasta.

For Sundried Tomato Pesto:Combine all ingredients and use blender to puree all items. Season to taste

Sundried Tomato Pesto:8 oz. Sun Dried Tomatoes3 Tbsp. Chopped Basil-Fresh2 Tbsp. Chopped Italian Parsley-Fresh3 Tbsp. Chopped Garlic¼ Cup Toasted Pine nuts3 Tbsp. Chopped Onions1 Tbsp. Tomato Paste¼ Cup Balsamic Vinegar2/3 Cup Crushed Tomatoes¼ Cup Red Wine8oz Olive Oil1 Cup Parmesan Cheese

chef sam marvinChef Sam Marvin, CEO of the restaurant group The Goat LLC, is the visionary who turned an idle downtown LA neighborhood into a food mecca with his highly-acclaimed Bottega Louie. A veteran of LA’s famed Patina, Marvin also created the noted Melrose café Modada in the mid-90s and was credited with jumpstarting the fondue revival. Most recently, Chef Marvin opened Echo & Rig Butcher and Steakhouse in Las Vegas. He has taken a classic staple, the steakhouse, and infused it with a modern twist. Chef Sam changes the ideal of the “new restaurant in Vegas” by bringing his eye for detail, his mind for innovation and his expertise in building the best-in-class restaurant and experience.

From traveling the globe working with some of the worlds most acclaimed chefs and eateries to creating inventive restaurant concepts, Chef Sam Marvin has developed a knack for introducing successful culinary endeavors that showcase his avant-garde approach to cooking.

echo & rig440 s ramPart BlvDlas vegas, Nv 89145702.489.3525echoandrig.com


YielD: 4-6 serviNgs Recipe by chef sam maRvin

slow roasted trip-tipwith chimichurri sauce

For the Tri TipOne Beef Tri Tip weighing 1 pound1 fresh rosemary sprig1 tsp coarse sea salt1 Tbsp. olive oil, or as needed1 garlic clove sliced thinly1/3 lemon zest and juice

rinse capers in cold running water, pat dry and choppick parsley, rinse under cold water, pat dry and mince then measurepick oregano, rinse under cold water, pat dry and mince then measureremove lemon from preserved water, cut into wedges and using a very sharp knife, place on a cutting board skin side down,run blade over lemon removing all pith and pulp (no white at all)mince lemon peel finelycombine all ingredients together and stir

1.Remove the steak to room temperature 2 to 3 hours before cooking it.

2.Strip the leaves from the rosemary sprigs and chop them coarsely. Combine the rosemary, lemon zest and juice and salt in a mortar (or blender) and crush them with a pestle to a coarse paste. Drizzle in enough of the oil, while continuing to grind the mixture with the pestle, until the mixture is thin enough to spread smoothly. Set aside.

3.Light a hardwood charcoal fire in a grill and place the grill rack about 4 inches from the heat. When the flames have died down and the coals are glowing bright red, place the steak over the heat. Allow it cook, without moving it, until the underside is well-browned 10 minutes. Turn the steak with tongs and cook until the second side is well browned and the meat is rare at the thickest part close to the bone. (If you like, you may judge the doneness of the steak with an instant reading meat thermometer. Insert the thermometer into the thickest part of the steak close to the bone. The steak is cooked rare when the thermometer reads 120° F.) Transfer the steak to a carving board. Rub a generous amount of the chimi churi into both sides of the steak and let it rest 5 to 10 minutes before carving. Serve with generous amounts of preserved lemon chimi churi.


ingredients:

YielD: 4-6 serviNgs Recipe by chef sam maRvin

instructions:

Preserved Lemon Chimi Churi2 tsp. capers2/3 cup chopped Italian parsley2/3 tsp chopped oregano (fresh)2/3 preserved lemon1/8 tsp crushed red pepper1/3 cup extra virgin olive oil1 1/3 tsp lemon juice


chef oscar sanchez& yamile carlatChef Sanchez was born in Columbia, South America. He immigrated to Las Vegas In 1996 and started his journey in the kitchen in 1998 working at Mountain View Hospital. That same year he became part of the culinary team at the Bellagio where he started as a Master cook, and was sent to open the casino Beau Rivage in Biloxi, Mississippi. In 2000, he worked as a chef for the Suncoast, moving on in 2004 to work at Seggafredos Italian Restaurant at Caesars Palace. He later moved to the Renaissance Hotel to work at ENVY steak house as chef de cuisine. In 2009 he became part of the team working for Julian Serrano Spanish Tapas Restaurant, where he learned about the cuisine and techniques of Spanish cooking. In 2014 he became the Executive Chef for TOROS Spanish Tapas Restaurant, and that same year he got the opportunity to move over to El Sombrero Mexican Bistro to create a one of a kind Mexican menu with a Latin fusion. This brought the restaurant a rating of 4.5 stars, and Eating Las Vegas named it one of The 50 Essential Restaurants. Now, Chef Sanchez owns the catering company, OSCAR CATERING, with co-owner and event coordinator, Yamile Carlat, who is also from Colombia. Together, they are doing their best to deliver a stylish elegance to catered events in Las Vegas. They can work with different cuisines of the world to accommodate each client’s unique catering and special events needs.

oscar catering702.426.1330osCar.CateriNg@outlook.Comwww.oscarcatering.com


pesto pasta with ground turkey

½ lb. of Organic ground Turkey1 Tbsp. garlic½ Tbsp. of black pepper4 oz. of mushrooms½ lb. of organic quinoa spaghetti¼ cup of basil¼ cup of organic raw cashews1/3 cup of extra virgin olive oil1 cup of fresh spinach

Put ground turkey to cook in the pan with 1/2 Tbsp. of garlic. When turkey is cooked add 4 oz of mushrooms.In the blender put raw cashews, basil, extra virgin olive oil and spinach and blend all together.When blended add the mix to the cooked turkey with mushrooms let it come to simmer.In a separate pan cook the pasta to an al dente texture and add it to the mix.Mix all the ingredients together and serve.

Nutrients per serving:Calories: 500 Total Fat: 26g Sat Fat:4g Trans fat:0g Carbs:51g Fiber:5g Sugars: 2g Protein:17g Sodium:65mg Cholesterol: 45mg

ingredients:

YielD: 4 serviNgs Recipe by chef oscaR sanchez

instructions:


chef anthony vidal


Chef Anthony Vidal reinvents home-style cuisine for Hash House A Go Go on a daily basis. Raised in Bronx, New York, Chef Vidal’s passion for cooking was obvious from a young age. In 1998, Vidal began his career in the restaurant industry after graduating from New York Restaurant School. A position with the Cheesecake Factory led him to Pasadena, California. In 1999, Vidal continued to move up in the restaurant ranks and worked with the Cheesecake Factory to open the Grand Lux Café in the Venetian Hotel and Casino in Las Vegas. Next Vidal opened the Rock Lobster in the Mandalay Bay Hotel and Casino and then returned to the Cheesecake Factory, opening new locations in Arizona.

In 2001, Vidal left Cheesecake Factory and went to work alongside the James Beard Award nominated Chef Carlos Guia at Commander’s Palace on the Las Vegas Strip. When restaurant entrepreneur Jim Rees offered Vidal an exciting opportunity to open a brand new, edgy restaurant called Hash House A Go Go. Vidal took the position. Hash House A Go Go opened to tremendous praise and was featured on the Martha Stewart Show, The

hash house a go go6800 W. Sahara avE • laS vEgaS, nv 89146thE Quad rESort & caSino • 3535 laS vEgaS Blvd. S.thE m hotEl, hEndErSon • 12300 laS vEgaS Blvd. S.www.hashhouseagogo.com

Travel Channel, and The Rachel Ray Show along with various local radio and TV stations. A year after opening, Vidal was promoted to Hash House A Go Go Executive Corporate Chef.

Vidal’s passion for food and life is evident as he continues to give back to the community. He has lent his chef skills to assist in raising money for many not-for-profit organizations throughout the years.

Hash House A Go Go awards include: Las Vegas City Life Magazine-Best of the Valley, AOL City Guide-Best Breakfast in Las Vegas, Bite of Las Vegas-Best Burger, Bite of Las Vegas-Best Beverage


crab cake over pasta saladwith basil pesto sauce

For the Crab CakeCrab Claw meat 3Lbs Bread crumbs 6 Cups From scratchReduced Fat -Mayonnaise24 Ounces Fresh basil ¼ Cup Pepper garnish mix 1Cup

Pasta: Cook pasta and add all ingredients tossing gently

Crab cakes: Prepare crab cakes by combining all ingredients and bake in the oven until brown in both sides. Reserve.

Plating:Mount pasta salad in center of the platePlace crab cake on center of pastaDrizzle with 1 oz of the Basil Pesto Sauce on top of crab cake

Nutrients per serving:Calories: 574, Total Fat: 20g; Sat Fat: 4g; Trans fat: 0g; Carbs: 71g; Fiber: 4g; Sugars: 4g; Protein: 30g; Sodium: 523mg; Cholesterol: 67mg

ingredients:

YielD: 16 CraB Cakes Recipe by chef anThony viDal

instructions:

For the Pasta Salad(2 servings) Angel hair pasta ½ Cup PreparedHouse Charred Tomato 2 Tbsp Basil Pesto 2 Tbsp Horseradish cream 1/2 oz Fresh basil 1 Tbsp JuliennedFresh topped tomato 1 Tbsp Pepper 1/8 tsp

For the Basil Pesto Sauce:(8 servings) Fresh basil ¼ LbRoughly cutFresh spinach ½ Lb Cashews 4 Oz RoastedLow fat Parmesan cheese ½ Lb ShreddedLemon juice 2 Oz Olive oil 8 Oz Garlic ¼ Cup Black pepper 1/8 tsp Salt 1/8 tsp

chef sharynnegambrell-frazerAn outspoken speaker, Brand Ambassador for the American Heart Association, Flavors of The Heart and talk radio personality on Natural Health, Chef Sharynne has lectured to thousands of people over the past 12 years. She is a gourmet raw food chef, associate instructor with the world-renown Living Light Culinary Institute, a Barnes & Noble #1 Best Selling co-author, and natural health advocate. The Chef currently hosts her talk radio program “The RAW Truth Radio Show” which airs every Thursday from 8A PST/11A EST on the RadioStarWorldwide.com network.

The RAW, Truth Radio Show is dedicated to educating the public, exposing many food, medical and healthcare fallacies. These fallacies can mean the difference between life and death! Chef Sharynne, discusses the life threatening importance of mineral and vitamin supplementation. Mineral depletion can cause a wide array of diseases not limited to osteoporosis. Did you know there are over 900 different diseases caused by mineral deficiency and some of them could even result in sudden death? Let Chef Sharynne guide you effortlessly towards better health and wellness through education.

raw food expressComiNg sooN to CeNteNNial hills!702.992.0499www.rawfoodexpress.com


Photo by Tobin Herringshaw

salted neopolitanmacaroon bars Chocolate Layer:¾ cup unsweetened, unsulfured shredded coconut1 cup organic coconut flour¾ cup cacao or carob powder1 ¼ cup Medjool dates1-2 tablespoons Agave nectar / Stevia / organic liquid sweetener½ teaspoon sea saltWater to process as neededRaspberry Layer:1 cup unsweetened, unsulfured shredded coconut1 ½ cup organic coconut flour1 ½ cup fresh raspberries or 1 cup thawed frozen raspberries or

For the Chocolate Layer:1. Add the dates to a food processor and process until it becomes a paste.2. Add the remaining ingredients and process until well mixed. The mixture should be sticky enough to adhere between your fingers. If not, add a small amount of water and process again until it does.3. Transfer to a parchment lined 9-inch brownie pan and gently press the mixture into the bottom of the pan creating an even layer.4. Set aside while you make the next two layersFor the Raspberry Layer:1. Add the raspberries to a food processor and process until smooth like a puree.2. Add the remaining ingredients and process until well mixed. This layer will be a bit more wet, but will set up when refrigerated. It helps bind all the layers.3. Spread evenly over the cacao layer, pressing gently.4. Set aside while you make the top layer.

Nutrients per serving:Calories: 265 Total Fat: 10g Sat Fat: 5g Trans fat: 0g Carbs: 22g Fiber: 17g Sugars: 15g Protein: 6g Sodium: 200g Cholesterol: 0g

ingredients:YielD: 12 Bars Recipe by chef shaRynne fRazeR

instructions:


strawberries (drain the excess liquid off)¼ cup Agave nectar or other light liquid sweetener to taste½ teaspoon berry flavored Stevia or regular Stevia (optional for added sweetness)1 ½ tsp. coconut oil, melted to room temperature1 teaspoon unsweetened raspberry powder (optional for added color and nutrients)

Vanilla Layer:¾ cup unsweetened, unsulfured shredded coconut1 cup organic coconut flour¼ cup Cacao nibs2 teaspoons Vanilla (alcohol-free)¼-1/3 cup Agave nectar or other liquid sweetener to taste1 ½ tsp. coconut oil, melted at room temperature (optional)

For the Vanilla Layer:1. Add all the ingredients to a food processor or mixing bowl.2. Mix well.3. Spread evenly over the raspberry layer, pressing slightly.4. Refrigerate dessert for at least one hour to set. You can also freeze for faster setting (about 20 minutes).To Serve:1. Add whatever other topping you may like or want.2. Cut into bars. I recommend not making them too large. I usually cut them into 2 inch bars.NOTE: Bars can be stored refrigerated up to 5 days and frozen up to 2 months.

chef betty parkBetty Park was born in Seoul, Korea, then grew up in Los Angeles. She completed culinary school in Pasadena and had her first job at a bakery called Cake House. She learned her bread baking and cake decorating in the bakery, and as her passion grew bigger, she sought out the restaurant scene. She moved to Las Vegas in 2006, and worked at Circo and Le Cirque at the Bellagio. Learning under pastry chef, Philippe Angibeau, whom she considers her mentor, Betty expanded her skills in French and Italian desserts. She also worked at Michael Mina, and later became the pastry chef at American Fish at the Aria. After working at American Fish for a couple of years creating American desserts, she went back to making Italian desserts at Scarpetta and DOCG in the Cosmopolitan. From bombolonis to budinos, Betty is expanding her passion and skills in Italian desserts working at Scarpetta and DOCG. The chocolate panna cotta with coconut cake created specifically for Flavors of the Heart is absolutely gluten and dairy free. Betty uses coconut milk, which only has 45 calories per cup – it’s an amazing substitute for dairy. She also uses desiccated coconut instead of flour. Enjoy this guilt free panna cotta!


YielD: 12 serviNgs Recipe by chef beTTy paRk

d.o.c.g.the CosmoPolitaN of las vegas3708 S laS vEgaS Blvd • laS vEgaS, nv 89109702.698.7920cosmopolitanlasvegas.com

scarpettathe CosmoPolitaN of las vegas3708 S laS vEgaS Blvd • laS vEgaS, nv 89109702.698.7960cosmopolitanlasvegas.com

chocolate panna cotta with merengue, raspberries, aNDcoconut flakes

Panna Cotta475g Coconut Milk 80g Sugar40g Cocoa Powder5g Vanilla Extract6 sheets Gelatin

Panna Cotta1. Bloom the gelatin in an ice bath.2. Bring coconut milk and sugar to a hot stage in a pot.3. Add the cocoa powder and the extract and stir until it is steaming hot.4. Melt the gelatin in the hot liquid.5. Strain through a chinois.6. Set in a vessel desired.7. Keep in the cooler.

Raspberry Meringue1. In a mixer with whisk attachment, shear in the egg white powder in the puree.2. Once frothy, add the whites and whip.3. Add the sugar in three stages and bring to a full volume.4. Pipe small kisses on the acetate and sprayed,5. Dehydrate completely.

TO ASSEMBLELayer all the components on top of the panna cotta and enjoy!*The dessert is completely gluten and dairy free


ingredients:

YielD: 12 serviNgs Recipe by chef beTTy paRk

instructions:


Raspberry Meringue14g Egg White Powder75g Raspberry Puree50g Egg Whites60g Sugar

Raspberries - 1ptToasted Coconut Flakes- 1 cup

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thank you to the 2015 flavors of the heart chefs!


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