Monday, Nov. 26, 2012 | 4:03 p.m.
Hot off the grill! It’s a big day for chef Thomas Keller as he celebrates the release of his fifth book, “Bouchon Bakery,” at his Venetian restaurant Bouchon tonight, then opens his retail bakery and bistro there Tuesday. His executive restaurant group pastry chef Sebastien Rouxel is the co-author, and they see it as a way to teach bread-baking skills and keep pastry making intact.
The gorgeous 300+ pages have recipes of everything from puff pastry to pecan cookies with photos that cover everything. The chef says his team, including bread baker Matthew McDonald, produced the book because of demand from customers buying his bakery’s products and wanting to re-create the items at home.
*Former Planet Hollywood executive Bill Feather has opened View Wine Bar Kitchen and Cheese Shoppe in Tivoli Village, and it’s unlike anything ever seen here. I thought I was in San Francisco or Manhattan for dinner. Its two venues have a cutting-edge wine list. The dining room is open until 1 a.m., and the separate cheese store has a bar for tasting and take-home counter. It features a delicious and large selection of cheeses from California and Europe.
Chef Johnny Church, named by Wine Spectator magazine as one of the rising chefs of Las Vegas (Aureole at Mandalay Bay, Alize at the Palms and Andre’s at Monte Carlo) and also one of the top chefs de cuisine by Las Vegas Life magazine, is in charge of the kitchen. You know him from Gordon Ramsay’s trouble-shooting chef team on “Kitchen Nightmares.” Johnny also has worked for Michael Mina and Bradley Ogden.
Bill tells me he will open a third dining experience in Tivoli Village on New Year’s Eve with New York chef Angelo Sosa, runner-up on Season 7 of Bravo’s “Top Chef.” Angelo, who has served as executive sous chef to Alain Ducasse and Jean-Georges Vongerichten, will open Poppy Den, an Asian pub concept. A fourth restaurant also is in the works with a celebrity chef, but I’m sworn to secrecy; it will rock the industry when announced.
*Gordon’s new head chef Christina Wilson, who won Season 10 of “Hell’s Kitchen” for the job at Gordon Ramsay Steak in the Paris, has launched a menu of her winning dishes. Her five-course prix-fixe meal is the first “Hell’s Kitchen” menu in a Ramsay restaurant. Included is the dreaded scallop risotto that terrifies most cheftestants and Gordon’s signature Beef Wellington. Christina defeated 18 competitors to become the first to win a Gordon Ramsay restaurant career.
Christina’s tasting menu will change seasonally and is limited to the entire table. The first 1,000 diners that order each season will receive a souvenir folder of the Hell’s Kitchen Limited Edition Tasting Menu and a photo of Gordon, executive chef Kevin Hee and Christina signed by the two latter chefs to take home.
Just six months after its debut, GRS continues to earn accolades and awards, making it one of the hottest reservations to secure in the city. Among the honors: one of the 25 Most Anticipated Restaurant Openings in the U.S., one of the Top 10 New & Notable Restaurants and one of Las Vegas Weekly’s 10 Best Steakhouses in the City.
Robin Leach has been a journalist for more than 50 years and has spent the past decade giving readers the inside scoop on Las Vegas, the world’s premier platinum playground.
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