While we can dine al fresco most of the year, Memorial day is the traditional start of the barbecue season. So let’s celebrate.
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A pop-up dinner with the theme “Swine &Wine” will begin at 5:30 p.m. June 1 at MTO Cafe, 500 S. Main St. Chefs from RM Seafood, Comme Ca, Echo &Rig, The Light Group, Aureole, Chocolate &Spice and MTO Cafe will participate. It’s $60; call 702-380-8229. …
The difference between barbecuing and grilling is simple: temperature. BBQ is low and slow, while grilling requires a high-temp inferno to seal in flavor.
Looking for a wine to hold up to grilled meats? This big, bold blend is perfect for the barbecue season.
Kailyn’s Kitchen opened in October. It’s owned and operated by Robert Polk, who’s been working in restaurants since he was a 14-year-old dishwasher, eventually moving up to room chef at a Strip resort.
I admit spending more than $250 for breakfast at the Beverly Hills Hotel that included a caviar and sour cream omelet, or $1,600 split four ways for a steak dinner in Washington, D.C. But in Las Vegas, another expensive restaurant town, my taste for scotch and good food has left me with some pretty hefty credit card bills.