LAS VEGAS (KTNV) — Melinda Sheckells, lifestyle and entertainment expert and editor of OffTheStrip.com, shares recommendations on what to eat and drink this week in Las Vegas.
Here is the dining dish: new cocktails and noodles at Sahara Las Vegas, plus two classic specialties at an equally classic Las Vegas restaurant and it’s blood orange season.
New Cocktails and a New Restaurant
CASBAR Lounge at Sahara Las Vegas recently unveiled a new cocktail menu and it features interesting takes on classic sips.
Mimicking an aviation but with a pretty violet hue, try the Aromatic AV8, featuring Empress 1908 Gin, crème de violette, lavender syrup, lemon juice and egg white. For those that need a little bump before the night gets started, order the Spicy Espresso Martini, combining Remy 1738, vanilla spice and Ancho Reyes with espresso. The Mojave Margarita, featuring Espolòn Reposado Tequila, Giffard Apricot, prickly pear puree, lime juice and agave syrup, smoked with mesquite is a fresh version of a favorite, the margarita. All cocktails are $15. Guests can also enjoy non-alcoholic versions of these exciting libations. For those that like it their way, the build-your-own highball menu, lets you create a drink by selecting the vodka, bitters and soda for $14.
Also at Sahara Las Vegas, later this year watch for the debut of Noodle Den. Chef Guoming “Sam” Xin will prepare traditional Northern Chinese dishes and will feature a demonstration kitchen for guests to see his famous hand-pulled noodles. Chef Sam is a certified Senior Noodle Technician from Beijing. Look out for a rush on his spicy wontons—made with ground pork, ginger, salt, sugar, white pepper, chicken powder base, sesame oil and flour wonton skins—when this casual eatery opens.
Westside favorite Siena Italian Restaurant is offering a classic hard-to-find dish as an early spring special—Duck ala Orange. The duck is pan seared, sliced, and topped with orange balsamic reduction sauce, and served alongside a poached pear filled with raspberry coulis. and grilled asparagus. This exclusive is available until March 15. On the specialties list, not-to-miss is the imported Mediterranean striped seabass, marinated with lemon, sage, thyme and rosemary, pan seared with extra virgin Siena olive oil and finished in the pizza oven. It is served with spinach lightly tossed in olive oil and garlic, and a medley of roasted potatoes.
Blood Orange Season
If you didn’t already know, it is blood orange season now through April. Sunkist is proffering these sweet treats at Albertsons and Vons all over town. Find recipes such as the Blood Orange and Cara Cara iced tea, the roasted Blood Orange and Cara Cara bruschetta and the Blood Orange avocado toast at Sunkist.com. The season officially started in December and blood oranges get their name from the maroon color of their interior, which can vary in intensity. They offer a distinct, rich orange taste with a hint of fresh raspberry. The peel, orange in color and often showing a red blush, helps to distinguish it from other oranges. They are an excellent source of vitamin C and low in fat, saturated fat free, cholesterol free and sodium free.
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