Public House Hosts Beer vs. Booze Showdown

The Public House in The Venetian has many reasons to celebrate, and allowed them to culminate in the popular form of a course pairing dinner showdown. Reason One to celebrate: The grand old time that is the Nightclub and Bar Show was in town, a thing that to liquor professionals is like a week-long bacchanalia. Reason Two: Grant Grill of San Diego Mixologist Jeff Josenhans was in town for the NCB Show, and a friendly competition with hometown-hero Cicerone Russell Gardner seemed like the natural thing to do. Reason Three: Do we really need a reason?It sounds amazing! After the little knot of other food writers said their hellos, the staff wasted no time in getting starting this off right.

The first course was their crispy duck egg roll, with a little bit of apricot jam. This was paired with a truly great beer by Jolly Pumpkin, Bam Bier. The white pepper tastes and funky tartness from their famous wild yeast cut the richness and the oil of the fried roll. Jeff’s cocktail, the Asian Cowboy Sour, did a great job contrasting by using High West White Whiskey, pressed Meyer lemon, purple basil and Cointreau. Right into the second course was a Public House favorite, and a running item in all of Anthony Meidenbauer’s menus, grilled octopus salad. The light salad and sweet charred octopus was paired with a kind of yeast-forward and slightly bitter Grimbergen Blonde Belgian ale and a cocktail called the “Venetian Arrangement.” It was made with Sarpa Di Poli Grappa Moscato, Antica Carpano Sweet Vermouth, a sweet aromatic wine from the barachetto grape, Fee Brother’s Lavender Water, pressed Genoa lemon and muddled rosemary. The cocktail was so complex and so unique, but its execution came off perfectly. It was aromatic, floral, and balanced against the dish perfectly.

The “main” course was a braised short rib, cooked and reduced in Deschutes Black Butte Porter, with a side of English pea mashed potatoes. Now, being braised in a rather smoky porter, both the mixologist and the cicerone went in the direction of smoke. Russell went for something of a wildcard with Aect Ochlenferla Urbock Rauchbier. Smoked beers are often heavy-bodied and semi-sweet, but this kept the smoke but was more clean and crisp, like an urbock lager usually is. Jeff created a cocktail called “Spirit Grocer’s Soiree” using Templeton Rye, smoked dark muscovado simple syrup, Fee Brother’s Old Fashioned Bitters, and a Guinness foam topped with just a touch of smoked paprika. The whole course was smoke-central, and both had their own distinctive qualities towards the dish.

This next course was somewhat obtuse in the description, “Beer, Cheese and Booze Trio.” What it actually was is a trio of cheeses, each one paired with one beer and one small cocktail. The first cheese/beer/booze bite was a St. Andre triple cream, a soft rind buttery cow’s milk cheese, paired with a citrusy trippel-Anchorage Brewing Co.’s The Tide and Its Takers, and a “Little Jig” of Tito’s Vodka, St. Germain, tangerine champagne and cardamom. The aged English cheddar went with a nice malty Firestone DBA and a Beefeater Gin, Graham’s Tawny Port, bruised parsley, lime and Luxardo Syrup Cocktail. Lastly was a slightly salty and in-your-face American style blue cheese, Roquefort Blue, paired with a very American-style Sculpin IPA, and a cocktail of Pusser’s 15 Rum, a sauternes wine, and fresh pressed pineapple juice. The realization that the mixologist went for the classic pairing of wine and cheese, but using wine-centric cocktails, was quite stunning. This one cheese course was like a meal in itself, but there was still dessert to go.

The final course was a dark chocolate mini-tart with a little layer of crumbled peppered bacon. Both masters of pairings went top-notch with the finale, with Russell choosing the very heavy bodied and complex Firestone 16, full of toffee, bourbon, and especially chocolate notes. Jeff went with a cocktail called “Smooth Criminal,” a mix of Breaking and Entering St.George Bourbon, white creme de cacao, Funkin Raspberry Puree, and cinnamon-infused whipped cream. Honestly, dinners like these only have one winner: the diners. Both Russell Gardner the Cicerone and Jeff Josenhans the Mixologist did an amazing job of not only creating a wonderful dinner of libations, but showing to everyone how true masters of their respective crafts operate.

Gordon Ramsay Pub and Grill: The Big Guy Lets His Hair Down

In an absolute flurry of restaurants opening on the strip, one after another, Gordon Ramsay seems to be digging his roots deep here in Las Vegas. Of the three (so far) we know about, there is a steakhouse in the Paris, an upscale burger restaurant in Planet Hollywood, and, perhaps the most unlike the other two, a pub and grill in Caesar’s Palace. A far cry from the pristine white tablecloth and haute cuisine of L’Atelier de Joel Robuchon where Chef Ramsay trained. After being the popular face of fine dining for so long, has the perfectionist Chef switched gears for this Pub?

Duo of rillettes

Read more…

Lucky Rice: Las Vegas Night Market


This saturday you could hear a dial tone all over the Cosmopolitan, because the LUCKY RICE night festival was off the HOOK.

Saturday the 23rd, lovers of Asian-inspired cuisine were treated to select bites by chefs hailing from Las Vegas, New York, Los Angeles, and beyond.  A sold-out crowd is certainly a good omen for the inaugural Las Vegas stop on this New York based food festival.  Innovative, unique, and world-class flavors were the name of the game and our home-town heroes were bringing out an amazing array of bites right alongside some of the biggest names in Asian cuisine.

The Cosmopolitan’s own mixologists, as well as some recognized names from the bar and nightclub industry, were in charge of the night’s libations.  They shook, stirred, strained, measured, and poured their masterful concoctions through the night, each of them highlighting the Asian influences.  One of the sponsors for the LuckyRice Night Market was Bombay Sapphire East, which is their Asian botanical ingredient infused blend.  Tony Abou-Ganim, drawing from his experience pairing with Chef Jet Tila’s cuisine, was mixing up “Bubbling Rose”, a mix of Bombay East, homemade hibiscus syrup, lemon, and champagne.  Jet Tila himself was bringing out pork belly steam buns, and a braised short rib taco with brussels sprouts and a spicy, savory Kochujang salsa.  The buns themselves were very unique in that they were fried, kind of like a doughnut (pictured below).
Another standout dish was from Ari Kolender of Red Medicine in LA; chicken dumplings fried crispy on the outside with caramelized sugar, pork fat, lemongrass, and a little side of savory confitures to dip.  Colin Fukunaga and Robert “Mags” Magsalin of the Fuku Burger food truck were making bite sized versions of their Fuku fried chicken: honey sesame chicken with a cinnamon sugar fried andagi, drizzled with jackfruit maple syrup.

Ari Kolander's chicken dumplings

Chris Hopkins of the Cosmopolitan was making his aptly named cocktail, “Year of the Dragon”.  It was made with caramelized pineapple, Bombay East, yellow chartreuse, jalapeno tobasco, and a cardamom lemongrass syrup, topped off with a black pepper and sugar rim.  This beautifully complex concoction was ready right as you enter, alongside fellow Cosmopolitan residentAnthony Meidenbauer’s Thai pork ‘bahn-mi’ style slider.  With a coconut curry aioli, asian slaw, and thai basil.  It paired well with his nutty and botanical pandan cupcake with coconut cream.  Shirley Chung, already adept at the Asian fusion game at China Poblano by Jose Andres, was making a “Ro Jia Mo” red braised pork belly street sandwich and Escabeshe marinated pork ribs in a mole Amarillo sauce.  Paul Qui, Uchiko owner and Top Chef Texas winner, was making a sunchoke dashi with summer vegetables, a fried zucchini flower, and Bottarga, a cured sea urchin roe.

Cocktail by Hopkins, Burger by Meidenbauer

Naturally, someone was going to take a bao steam bun and crank it up to eleven.  Eddie Huang of Baohaus NYC, naturally, made a sous-vide char sui pork bao with Chinese salty relish, Taiwanese red sugar, and crushed peanuts.  Right next door to his booth was Southern Wine and Spirit’s sake tasting booth where Sake Sommelier Louis de Santos was serving up samples from the best of their sake catalog.  Charles Phan was on the upstairs deck serving his garlic beef rolls with thai basil and dotted with just a bit of their fiery house made sriracha.  A bit smokier and with a fruity note from the chilies, this was head and shoulders above your average rooster sauce.

Pichet Ong's Dessert

There were a few members of the LuckyRice culinary council, those charged with being the drive and spirit behind the event, serving up food from their own booths.  Susur Lee, a veteran of Top Chef Master and owner of Lee in Toronto, made a juicy rack of lamb Thailandaise with mint chutney and curry sauce.  Fellow council member Pichet Ong (Qi, NYC) was the only dessert station, serving up olive oil torrejas with strawberries, maldon salt, and a big dollop of fresh whipped cream (pictured above).  Angelo Sosa of Top Chef All-Stars and Social Eatz in New York was behind one dish that really knocked it out of the park.  This sideways version of surf and turf was served on top of a hollowed bone with a few slices of fluke sashimi, with a scoop of bone marrow mixed with parmesan reggiano.  With just a little slice Japanese cucumber and finished with a blowtorch to get the parmesan just a bit toasty, this was one amazing little bite.  The line was consistently around the corner after word got around about this delectable dish.

Bone marrow and fluke sashimi

After such an uproarious first year here in Vegas, the LuckyRice Night Market is sure to visit us again.  With such amazing dishes and cocktails from so many talented chefs and mixologists, this event stands as one to clear your calendar for.

Trade Show Round-Up Reviews: Bloody Mary Mix

In very quick succession about a month ago were two of the biggest shows for liquor and liquor accessories in the biz: the Nightclub and Bar Show and the Wine and Spirits Wholesalers of America Show.  Aside from some of the trends you would expect, like a mostly-unremarkable selection of new vodkas and a continuation of the my love-hate relationship with white whiskey/moonshine (short story: they’re getting better), one of the biggest trends in some new players is Bloody Mary mixes.  Love them or hate them, no one can deny that people are getting somewhat particular about their Bloody Mary.

Heck, some of the hippest restaurants about are touting a whole section of their specialty cocktail list devoted to the savory mix of tomato and spices.  The lines are getting downright redrawn; this is no longer a breakfast drink for, shall we say, drinkers with an “outside-the-box” schedule.  The inclusion of herb or meat-infused vodkas, switching the active ingredient for a gin or tequila, or even cutting the whole shebang down with a nice hoppy beer are all quickly encroaching the norm.  Though I do not share the opinion that if it becomes something your ‘foodie’ mom orders, then it becomes uncool, but there is something to be said about over-saturation.  I mean, I certainly don’t want to see the rich and hearty Bloody Mary go through what happened to Mojitos a while back, getting all mixed around with syrups and lemon-lime soda and more fruit than grocery store.  Shudder the thought.
Hopefully we won’t see that.  For the time being, the popularity of this drink has been in the hands of those more willing to get it right.  Hopefully these crusading officiants of the watering-hole, “Bar-Tender” we’ll call them, will keep this train at full steam, carrying a full payload of vine-ripe tomato.  Well let’s crack right into it, shall we?
McClure’s Pickles Spicy Bloody Mary Mix
This one is hailing from a couple of brothers, one living in Detroit, the other in Brooklyn.  The company deals mainly in some really high-quality pickled cucumber, but they turn the spicy-style brine, pressed cucumber juice, and tomato into a surprising and very unique mix.  Biggest thing about it is that you can quite clearly tell that some heavy duty pickle flavor is going on here.  It remains pretty complex and as well balanced as pickle brine can be, but good golly this is most definitely pickle brine.  I suppose that’s why they do not have a ‘normal’ variety, only spicy.  I enjoyed it for it’s novelty but I couldn’t see myself drinking too much of this, lest my kidneys dry up from this salty concoction.  I will be pickling some eggs with the rest, however, and I expect them to be amazing.
Jimmy Luv’s Bloody Mary Mix
“Shake the Bottle, Wake the Luv!” is the slogan of this enthused brand.  Do be sure to shake, because this mixture stratifies if you take your eye off of it for a few days.  Oh well, maybe they save on stabilizers and pass the savings on to you.  On the whole, a pretty well rounded bloody mary.  It’s got some tang to it, and just a hint of smoky flavor.  A tad bit too much ‘vegetable’ to it, like maybe they got a bad shipment of tomato with more stems than they bargained for.  It also comes in a style called “Sneaky Hot” that doesn’t fail to deliver on the promise.  In fact, it tastes like the normal variety for a quick second there, but the jalapeno and habaneros quickly set to their dirty work.  The spicy is good for any bloody mary, but I’d reserve the normal if you were trying to show off a homemade infused vodka.  I’d recommend infusing some roasted garlic into a mid-tier bland vodka, something that’s been distilled a bit.
Dimitri’s Bloody Mary Seasoning
OK, so this one isn’t a Bloody Mary mix by the letter of the law, but you put a couple ounces in some tomato juice and you’ve got yourself a world class drink.  I actually kind of prefer these because you can get your tomato juice in bulk; handy for a bloody party or if you’re running a bar.  What’s double great about them is the fact that it also gives you variety.  I can have a glass of ‘Extra Horseradish’, then an ‘Extra Peppers’, or just stick with the ‘Classic Recipe’, or really crank up the heat with their almost challenging ‘Chipotle-Habanero’.  They all have about a dozen ingredients each, but boy howdy do they have a complex flavor.  So good that, truth be told, I’ve been putting a few spoon fulls in my vegetable minestrone soup.  Hell, I’d probably take them on flapjacks!  Honestly, a just masterful blend.  They also make a bacon salt glass rimmer that isn’t half bad either.  Just remember to get a good tomato juice; “Garbage In, Garbage Out” as the computer whizzes say.

Chef Jet Tila/Tony Abou-Ganim Pop-Up Dinner at Origin India

Chef Jet Tila

Origin India’s ornate dining room played host to two culinary masterminds, Chef Jet Tila and Tony Abou-Ganim.  They were challenged with the task of marrying Jet’s unique take on Thai street food and THe Master Mixologist’s creativity in cocktails.

Papadums with Mint and Tamarind Chutney

The night began in haste, starting with the amuse bouche of crispy fried papadums, lightly seasoned with cardamom, with a tangy tamarind sauce and a sweet mint chutney.  This was paired with Tony’s Negroni, a twist on the classic using exotic citrus and Bombay Sapphire.  The Negroni was playing double duty by also being paired with the first course, a mango, shrimp, and coconut Yum salad.  I have to admit, I have never thought that your average Tom Yum soup could be improved by re-purposing and deconstructing it into a salad, but it worked.  It was lighter and more refreshing that the original, and the crunchy sweet coconut and spicy lime dressing paired well with the bitter and herbal Negroni.

Tony's Negroni - Bombay Sapphire, Campari, Cinzano Rosso Sweet Vermouth, and a burnt orange twist

The second course was something interesting and uncommon, braised crispy Pa-Lo pig tails with Thai herbs.  While not particularly what I would consider as crispy, the fatty braised meat fell off what little bones were there, becoming a very rich and complex bite, like an ultimately tender short rib.  The spices and herbs were how I would imagine a five-spice mole sauce would be if created by a Thai-inspired chef.  This course was served with at “Jet 75”, Tony’s Asian version of a French 75.  It used the newly released Bombay Sapphire East, which is infused with Thai Lemongrass and Szechuan Peppercorns, to great effect.  The bright, fruity carbonation of the champagne cut through the heavy and oily feel the pig tails leave behind, preparing the palate for another delicious bite.

Braised Pa-Lo Pig Tails

Jet 75 - Bombay Sapphire East, Champagne, and lemon

Next up was a Kao-Soi northern curry of stewed chicken with noodles, although ours was beef.  I’m not one to complain, especially when it is generally considered an upgrade.  A very friendly curry, full of bright spice and creamy coconut milk, and probably the most filling dish of the night.  The other that came at that time was the Esarn Lemongrass grilled yardbird.  The simplistic chicken dish was complimented, almost seasoned, by the Cable Car.  Tony’s version of a Side Car, it used Sailor Jerry’s Spiced Rum, orange liquor, and a cinnamon spiced rim in a way I enjoyed greatly.

Esarn Lemongrass grilled Yardbird

Kao-Soi Northern Curry

Golden Dragon – Bacardi 8 Rum and Coconut Milk

The dessert course was a traditional Indian sweet paste made from nuts, dates, tamarind, and spices.  It was absolutely addictive.  Equally addictive was the Golden Dragon cocktail, made from Bacardi 8 year aged rum and coconutmilk, served over ice.  I appreciated that neither the dessert nor the cocktail were overly sweet or filling.  Just a nice, easy to enjoy ending note to the night.

Indian Dessert of Nuts, Tamarind, and Pulverized Date


The Modern Mixologist, Tony Abou-Ganim

Our fair city is lucky to have these two giants of food and drink working in tandem.  I hope when Chef Jet Tila’s wanderlust is satiated, he’ll bring his talents back to Vegas for good.  Rumour has it that there will be more Pop-Ups in the future from these two, so keep an ear to the ground for the next night of amazing pairings.


View this article on Unica World

Jaleo: Culinary Magic in 24 Pictures


There are few times I am at a loss for words when it comes to a dinner.  So this time, after looking back to my amazing meal in The Cosmopolitan, I think I’ll let the pictures do the talking.

We started off with cocktails, and we had to try their famous iteration of the Gin and Tonic.  Hendrick’s Gin (my personal favorite), Fever Tree Tonic (also favorite), juniper berries, and citrus round this out into easily the best gin and tonic you’ll ever have.

Olives stuffed with anchovy and piquillo, ‘Ferrán Adrià’ liquid olive - Imagine a little balloon filled with the essence of a kalamata olive

Fried dates wrapped in bacon - a crowd favorite, now fried

The first round of tapas was our “appetizer” course.  The olives above, the bacon wrapped fried dates, and Manchego cheese flauta.  The olives, while a good light beginning taste, were also very exiting.  The emulsion they were in complimented and leveled out the strong and complex flavors in both.  The dates were, for the most part, how I would have imagined them.  This is a popular item, showing up on many bar menus and appetizer lists, but usually baked and stuffed with something like a strong cheese or nut.  Frying them had the effect of almost liquefying the sometimes fibrous date, as well as cooking the bacon properly.  The flauta, tomato, and Manchego cheese was all very high quality, despite seeming very Italian for a Spanish tapas restaurant.

Flauta bread, brushed with extra virgin olive oil, fresh tomato, and Manchego cheese

Pork and foie gras canelones - a unique take on two classics


By this time, we had all chosen something that we really had our eye on.  I was drawn instantly to the pork and foie gras canelones with bechamel sauce.  I’ve never really had pork and foie gras together, nor foie gras and a creamy sauce.  I have to say, it was very interesting, and uniquely Spanish.

My dining companions were thinking similarly and ended up choosing the veal cheeks and morels with olive oil potato purée, the seasonal vegetable paella, and the marinated mussels with smoked paprika.  The veal cheeks, I would say, was my favorite of the night.  Just being so perfectly prepared and richly seasoned, they were a dream.  They had sprinkled a bit of cinnamon on top, giving it a very special sweetness and spice.

Jaleo is proud of their paellas.  Similar to how some restaurants will have special rules about their risotto or menudo, you have to order this when it’s ready.  Every thirty minutes they make a new batch, and you have to reserve your portion before it’s spoken for.  So, if you think you want to get a big plate of this, decide early.


Marinated mussels - The smoked paprika and interesting plating really made this dish a winner


Braised veal cheek, morels, olive oil potato purée - In my opinion, best dish of the night

As great dessert courses go, we ordered a great dessert drink.  A full carafe of Sangría de Vino Tinto for the table, and a selection of three desserts were brought out together; apple tart with saffron and apple sorbet, chocolate hazelnut cake with praline ice cream and salted caramel sauce, and a classic Spanish custard with ‘espuma’ of Catalan cream and oranges.

Sangría de Vino Tinto - Finally, a sangria that doesn't taste like alcoholic Snapple!

apple tart with saffron and apple sorbet - Apples at their most amazing

chocolate hazelnut cake with praline ice cream and salted caramel sauce - I know what you're thinking, but it's nothing like Nutella.

Classic Spanish custard with ‘espuma’ of Catalan cream and oranges - King of Flan

Of course I had to end the night with a cocktail!  As it turns out, their Cuba Libré is just as good as their Gin and Tonic.  Jaleo seems to have a penchant for revamping and perfecting classics, an honorable endeavor if there ever was one.  What usually is a fairly humble mixture of rum, cola, and bitters is assembled with an ice sphere, Cruzan Single Barrel aged rum, and mixed with a very high quality and locally produced cola.  Joe’s Cola is a craft soda made with herbs and real sugar by Joseph James Brewery, makers of some very interesting beers as well.  In fact, this week’s beer review will be of their hefeweizen, Weize Guy.  Keep an eye out for that one.

Cuba Libré - Unique, theatrical, and well balanced, you can craft this at your liking to make the best cuba libre you'll ever have


Now, I didn’t get to include every single thing we ate.  If I did list it out, this article would be as long as the day is… long.  So, I’ve included a gallery of every picture I took that wonderful night.  I hope that you can set a date and make it out to this absolute institution of tapas.  You’ll then see why Jaleos are popping up everywhere, and why Mr. Andrés is known for being one of the best in the business.





Public House: Bridging the Gap

Duck poutine, grilled octopus, assorted pickled vegetables

I figured that enough time had passed to get a critical view of this hot new restaurant in town called Public House.  Nestled in one of the lower floors of the Venetian, it fits right in with the rest of the reastaurant row crowd, almost to the point that makes it hard to find.  When found, however, you’ll not want to leave.


The Public House is another restaurant headed by the great Anthony Meidenbauer, the first two being Holstein’s in the Cosmopolitan and The Barrymore, which we raved over previously.  It seems you can’t throw a fork here in Vegas without hitting some of Anthony’s interesting cuisine.  It seems like Public House is the middle ground between the burger themed, almost sports-bar environment at Holstein’s and the cushy old-Vegas swank of The Barrymore.  While personally I have no upper limit on the ol’ swank factor, the relaxed atmosphere of Public House is perfect for sampling their extensive beer list, bar bites, curiously crafted cocktails, or enjoying their interesting lunch or dinner items.


My dining companions and I stopped in with the intent on a cocktail hour, light snacks, maybe a bite of dessert.  If I had known just how addictive their Poutine was, I would have gotten a proper table and sat down for it.  The duck confit and large, fresh cheese curds made for one supremely indulgent bowl.  Needless to say, of all the things we started with, this went the first.  We also had the grilled octopus salad, with Romesco sauce and white bean salad.  Very similar in construction to the grilled octopus a the Barrymore, except for it’s preparation.  This one was, although still done properly, didn’t quite measure up to the perfectly done version I had weeks prior. I’ll chalk this up to how monumentally finicky cooked octopus can be.

Grilled Octopus

The Bouchot Mussels, in a wit beer, shallots, bacon, and creme fraiche broth, was amazing.  Despite the bizarre concoction, there is a distinct kind of old-world freshness to it, almost reminding me of big Italian family reunions back east.  At about this time, I received my beer flight, the “Big and Dark”.  This included little half-pints of Rouge Hazelnut Brown, Arrogant Bastard, Lost Coast 8 Ball Stout, and Deschutes Brewery Black Butte Porter.  The more studious among us will remember a beer cocktail using the Black Butte not too long ago.  I believe they all paired fairly well with our heavier, richer foods.  The flights in general could benefit from some more interesting and lesser known brews, however.  A flight is a great way to sample new and interesting things, and with such a great selection of bottles and taps, I would have thought they could be just a little more risque.


One thing that I did not particularly enjoy was the selection of pickled vegetables.  I realize that this can be a tricky process, but it seems like the pickling process left some things untouched, and others nearly decomposed.  An interesting premise, and most definitely one that has some potential, fell somewhat flat.  As if vegetarians didn’t have enough trouble with on-strip dining!


Towards the end, we were still eyeing the entree menu with hunger, so we decided to split one of their burgers, and end with a cocktail.  My cocktail was the Funny Guy, another item sharing space at The Barrymore.  The Zaya Rum, Cointreau, fresh OJ, and old fashioned bitters make for a really tasty, almost tropical drink.  Now I’ll just have to go back to The Barrymore to compare!  Unfortunately, I doubt they do take out cups.


The PUB Burger has bacon marmalade, gruyere cheese, roasted tomato, and a Guinness aioli.  There are plenty of things going on in this burger, but they are all choreographed to say “CREAMY AND SMOKY”.  For once, bacon isn’t being shoved into every orifice in your head, but rather just tinges the flavor a bit, working with the guinness and gruyere to compliment this perfectly done burger.  Furthermore, after this burger, I’m going to have to try roasting tomato for my own burgers at home.  I feel it brings out that rich tang of a tomato so much better.


There is much more for me to try at the Public House, so I’ll have to go back soon.  I know, such a chore!  Next time, I’ll be preparing myself for a full meal, and not just teasing myself with appetizers.


View the menu at

Pop-Up Diner to be Hosted by Jet Tila and Tony Abou-Ganim at Origin India

Chef Jet Tila and Mixologist Tony Abou-Ganim are teaming up for a five-course night of world-class food and cocktails.

February 8, Origin India will be the location for a Pop-Up diner, hosted by these two giants of the food world.  Coming up with Thai street food served family style and a cocktail pairing for each course is no small feat, but if anyone is up to it, it will be these two.

Chef Jet Tila

Chef Jet Tila has a veritable laundry list of experience, drawing straight from the sources of South American, South East Asian, Chinese, American, French, and all other families of culinary disciplines.  After opening Wazuzu in 2009, competing in Iron Chef, and guiding his touring Pop-Up restaurant service “BistroNomics” in LA, he’ll be coming back to Vegas to try his surprise suppers here.

The Modern Mixologist, Tony Abou-Ganim

Tony Abou-Ganim is a major contender for King of the Mixology world.  He is the author of “The Modern Mixologist”, and is expecting to publish his next work, a book entirely on straight vodka, sometime in 2012.  Fingers crossed that I’ll get my copy signed.


Dinner starts at 7, Wednesday, February 8th at Origin India.  Dinner is $65.  Email with the subject line “Pop-Up Dinner” to reserve your seat.  Expect an article soon thereafter.