Aloha Kitchen, 2605 S. Decatur Blvd., received 20 demerits Oct. 14. Violations included no sanitizer in dish machine. GRADE: B
Food
I had a sense of dread during the opening moments of Signature Productions’ “The King and I.”
Wine: Le Jaja de Jau Syrah
The dry-ice-in-the-punch idea may have been around for more than a few years, but for kids, it apparently never gets old. In fact, there’s one thing to keep in mind for slaking the thirsts of young trick-or-treaters: the spookier and creepier, the better.
Jean and Bill Downs, recent retirees from Boston, dreamed of opening a seafood restaurant so they could eat and serve the East Coast food they missed: lobster rolls, whole-belly fried clams, scallops and more.
Large-curd cottage cheese: Seems like such a simple thing. But after a request from Chuck Neverovich appeared in this column, Lois Kupec e-mailed that she searched for it for a few years before finding the house Great Value brand at Wal-Mart Supercenters and Wal-Mart Neighborhood Markets.
Antojos DF Authentic Mexican Food, 3430 E. Tropicana Ave., received 20 demerits Oct. 7. Violations included three-door cooler not maintaining proper temperature. GRADE: B
Home canning is on the rise in Southern Nevada, as across the country, although whether it’s because of the economy remains open to question.
Lemon curd — that oh-so-tart, slightly sweet English import — is phenomenal when it’s homemade. It’s also kind of a lot of trouble, so it’s fortuitous that readers have found local sources of it for Coleen Norburn.
Pink’s is to Hollywood what Nathan’s is to Brooklyn: a hot dog institution. Whereas Nathan’s expanded, however, Pink’s has remained at the same corner (La Brea and Melrose avenues) on which it opened as a pushcart in 1939.
Lionel Clement, chef chocolatier at Wynn Las Vegas, took second place in the World Chocolate Masters Competition in Paris on Friday. As the American representative, he competed against chocolatiers from 18 other countries.
This is one of the primary reasons I never get tired of doing the Taste of the Town column: It’s a great source of surprises.
A few weeks ago, we asked chefs across the valley to share with us their signature recipes — those dishes that someone thinks of when they think of a particular chef.
Terzetto, the steak and seafood house that opened in March at M Resort, offers a menu filled with classic dishes — albeit, many given a modern twist — and nonbeef entrees lighter-minded diners may desire.