Meet The Neighbor – Daniele Dreitzer

By Callie Thomas

How many times have we used the words “if only”? If only I had chosen a different road, taken a friend’s advice, remembered someone’s birthday, paid more attention to my children, made someone else’s life a little easier… if only. We’ve all thought it at some point or another, but we would do well to take a page from 89012 resident Daniele Dreitzer, who strives to make every moment count. It’s not easy, but Dreitzer is willing to look at things from a different perspective, forge new territory and take risks to make a difference every day.

Truth be told, what Dreitzer does every day would be considered difficult by any circumstance. In her role as Executive Director for the Rape Crisis Center in Las Vegas, maintaining a positive, motivational outlook would be considered a gift. Each day she and the many volunteers and staff of the organization reach out to people who are at one of the lowest, most challenging points in their lives. Dreitzer is no stranger to nonprofit work. Her entire career has been spent in the field, starting back in high school when she volunteered at a soup kitchen in her hometown of Chicago. Since then, she has honed her talents working with other charitable organizations and has been recognized for bringing people and organizations together to make a difference.

When she’s away from the office, Dreitzer is a proud mom of thirteen year old daughter Julia, in whom she hopes she has instilled her sense of community and “do it now” attitude. We had an opportunity to talk to Dreitzer about her work with the Crisis Center, her influence on those in the community (including her daughter) and about her unique way of unwinding after a busy day.

What drew you to pursuing a career in the nonprofit sector?

“When I was volunteering at a soup kitchen just before going away to college, I realized that for what it was going to cost for me to go to school for one year, several of the people in that soup kitchen could have a place to live, food, etc. In that moment, I realized how fortunate I was and decided that I would use my education to try and make the world a better place, and that’s what I’ve continued to want to do every day.”

Tell us about your experiences with the Rape Crisis Center.

“We are there to offer hope and support. Every single person that I’ve had contact with touches my heart. Whether it’s a victim who calls on the hotline because it’s the first time since the assault that they’ve been alone and need a friendly voice on the other end of the line, or a parent who has just learned that a child was sexually abused and is trying to get them help, or an older victim who just didn’t think things like this could happen to someone their age, each story is uniquely impactful.”

What do you think makes you successful?

“I am not usually daunted by the fact that something has never been done before. I love to problem solve and believe in bringing people and organizations together.”

How have your philosophies influenced your daughter?

“I am so proud of my daughter. The amount of confidence she has as a thirteen year old girl is amazing. I hope I’ve had something to do with that. She hates injustice and unfairness of any sort because she has grown up seeing a lot in the community and helping at different organizations.”

We understand you have a unique way of unwinding?

“I don’t think of myself as a violent person at all but I take body combat at the gym once a week. I think of some of the perpetrators I hear about at the Center and when we’re punching and kicking during the class I visualize them and it releases a lot of stress!”

Why is it important for you to give back?

“In the end, I never want to look back and say if only I had done that it would have made such an impact. I just want to do it!”

Meet The Neighbor – Dr. Todd Newton, DDS, Dr. Robert Nisson, DDS, Dr. Corry Timpson, DDS

By Callie Thomas

You’ve probably heard of the term “band of brothers” used to refer to those that have shared a camaraderie and kinship while serving together in the military. Residents Doctors Nisson, Timpson and Newton have created a band of dentists that are committed to paying homage to the veterans in our community while also initiating a special program called Freedom Fridays that provides unemployed vets in the greater Las Vegas area with free dental services.

Warm Springs Dental was established in 1990 by Dr. Nisson. After the practice began to grow, Nisson convinced his dental school roommate Dr. Timpson to join him. Soon the small office was overwhelmed with patients seeking treatment, during which time Dr. Newton joined the practice. In just a few short months, it was clear that the team of three dentists and their staff needed a bigger office, so the practice was developed at Warm Springs and Stephanie across from Green Valley High School. In 2002, the three dentists joined forces again to open a second (satellite) location called Anthem Village Dental, located in the Vons center of the Anthem community.

Since the doctors have enjoyed the support of the Henderson and Las Vegas communities for the past twenty-two years, they decided to give back in a way that shows their appreciation for the men and women that fought for our freedom, particularly in these tough economic times.  This band of dentists understands that tough times can be even harder for veterans who have fought for our country and been unable to find consistent employment to support themselves and/or their families after returning home. The doctors talk about the Freedom Fridays program that provides comprehensive dental care to vets and about their own lives and aspirations.

Tell us about Freedom Fridays and why it’s such an important program.

Dr. Newton: “Warm Springs Dental and the specialists and contributors of the program provide highly detailed and comprehensive treatment without restrictions of cost and barriers of insurance to a growing number of vets in the area.”

Dr. Timpson: “Treating our unemployed veterans shows our gratitude and appreciation for our vets and their service to our country.”

Dr. Nisson: “The program offers a luxury that many vets can’t afford, which affects their health and self confidence. It also affects their ability to get back into the workplace. Your smile plays an important role in that process.”

How do vets get into the program?

Dr. Newton: “Vets living in Clark County, Nevada who are unemployed and in need of dental care should contact Angela Alegna at American Helping Heroes or Karen Lewis at the Las Vegas Urban League. You must qualify through one of these two organizations to get into the program. Visit FreedomFriday.org for additional information.”

What does giving back mean to you?

Dr. Nisson: “We, along with our staff, give up our Fridays to do this pro bono work. It’s a great feeling and makes us less selfish. We all need to realize the importance of giving back.”

Dr. Timpson: “I was never in the military, but Freedom Friday gives me a sense of giving back to our country a little.”

Dr. Newton: “My personal reward is attached to the deep emotions provided as I sit with a deserving vet and become aware that we are both fighting back the impulse to simply let the tears fall. If the reward is measured in goose bumps, I have been paid in millions.”

Any personal aspirations?

Dr. Nisson: “Provide dental services to third world countries!”

Dr. Newton: “Expand Freedom Fridays to cities across the United States.”

How do you relax after a busy day?

Dr. Timpson: “I do yard work at my home. That’s where I do my best thinking. I also enjoy spending time with my family.”

Dr. Nisson: “I’m home with my wife and family, playing with the kids. I also like to fix things.”

Dr. Newton: “Stop moving for ten minutes, then work out. Otherwise, enjoying my USC season football tickets.”

Mood, Metabolism and Math – The Benefits of a Good Breakfast

By Michelle Vessel

Don’t swim for thirty minutes after eating. Eat spicy foods and you’ll get ulcers. Feed a cold, starve a fever. Some of the sage bits of food-related wisdom that our mothers and grandmothers passed down haven’t stood the test of time. But if they constantly implored you to enjoy a hearty, well-balanced breakfast before dashing out the door each day, the women who raised you were absolutely right – and there are plenty of good benefits that can come from heeding their advice.

The Most Important Meal of the Day

For most of us, breakfast is the first meal of the day after a stretch of at least eight to ten hours with little or no food; we are literally “breaking our fast.” Starting off any machine with the right kind of fuel is important to keep it functioning properly, and recent research has linked an astounding array of health and wellness benefits to the regular consumption of breakfast.

When eaten within an hour of waking, a healthy meal brings your blood sugar back into check, fires up your metabolism, kick-starts your cognitive processes and regulates your mood. Both adults and kids who eat breakfast tend to perform better at certain types of tasks, such as memory recall, visual perception, spatial analysis, problem solving and basic math. Adults who fuel up on healthy foods in the morning tend to have a healthier body weight, better hunger regulation throughout the day and make healthier food choices. Kids who report eating a healthy breakfast tend to have higher standardized test scores, higher levels of motivation and academic performance, fewer health complaints during the day and are also at lower risk for obesity.

On the other side of the issue, if you make a habit of skipping or skimping on your morning meal, you could be setting yourself up for a plethora of health problems. The rate of breakfast skipping has increased among many groups in recent years with about thirty-one million Americans in all age groups passing on breakfast every day – and the consequences can be severe. Breakfast deprived adults tend to have higher LDL (“bad”) cholesterol, higher levels of insulin resistance and may be at greater risk of heart disease. Sadly, one in five kids also reports regularly skipping breakfast with female teens at a staggering number of 34%, putting young people more at risk for poor memory and concentration, behavioral problems, nausea and more.

The Morning Menu

So what’s the best type of food to include in your morning meal? That depends on your family’s preferences, lifestyle and dietary needs, but you don’t need to spend hours in the kitchen whipping up Belgian waffles and eggs Benedict. Here are a few of the building blocks of a healthy breakfast, as well as brief rundown of the nutritional benefits that each one provides.

Protein

When it comes to a satisfying morning meal that will keep you feeling your best for hours on end, protein fits the bill. According to a slew of recent reports, a protein-rich breakfast is tops in terms of satiety (long-lasting fullness), mental alertness, brain activity and concentration, as well as stabilizing mood and blood sugar. And if you think that eating a high-protein breakfast entails preparing and shoveling down a bunch of processed meats like bacon or slapping a T-bone steak alongside your fried eggs, think again. Yogurt, hard-boiled eggs, cottage cheese and smoothies made with protein powder can all provide the same benefits without all of the greasy, fatty bulk.

Complex Carbohydrates

Many traditional breakfast staples such as sugary cereals, toaster pastries, white-bread toast and pancakes laden with syrup are primarily made of simple carbohydrates. These sweet treats may taste good and make you feel full temporarily, but you’ll likely be hungry, cranky and dragging within an hour or two as the sugar is quickly processed when it hits your bloodstream. Remember that not all carbohydrates are created equal. Complex carbs such as whole grains and fruits take longer for your body to digest, so they leave you feeling full for longer and tend to keep you on a more even keel throughout the day. Choices like hearty steel cut oats, whole grain breads or bagels, and high fiber fruits like apples won’t leave you reeling after a sugar crash.

Mix and Match

So what’s the perfect combination of proteins and complex carbs for your plate? It depends on your preferences and palate. USDA recommendations call for roughly a 2-to-1 ratio of carbs to protein, but feel free to tinker and experiment until you find a proportion that feels right for you.

The easiest way to make sure your breakfast is providing the nutrients you need to power your daily activities is to combine elements of complex carbs and protein in each morning meal. Try spreading nut butter on apple or banana slices, adding berries and nuts to a bowl of cottage cheese or Greek yogurt or stirring nuts or unsweetened coconut shreds into a bowl of steel cut oats. Voila! In minutes, you’ve got a balanced breakfast that hits all the right nutritional notes.

Thinking Out of the (Cereal) Box

When it comes to building the perfect breakfast that will fill you up and provide the most health benefits, sometimes it’s essential to break away from what’s considered “normal” breakfast food.

Soup and salad may form the cornerstone of many chain restaurant lunch specials, but both can make quick and easy breakfast meals as well. Salads are a perfect way to combine protein and complex carbohydrates, and for those who exercise in the morning, it’s less likely to upset your stomach during a big workout. Soup has been a breakfast fixture in other cultures for years, and it can be a real timesaver for your family. You can make a large batch once or twice a week and heat up individual portions in seconds during your hectic morning routine. Pair up some lean protein such as chicken with plenty of veggies and you’ll be hitting a nutritional home run.

Pizza may seem like an unusual choice for breakfast food, but if you get images of Pizza Hut and Domino’s out of your head, it can be a healthy, homemade alternative. Using premade whole grain crust from the grocery store, it cooks up in minutes and it’s easy to get just the right mix of proteins and healthy carbs for a good start to your busy day. Use traditional Italian inspired toppings or go for a more breakfast savvy mix of things like Canadian bacon and Swiss cheese.

If all else fails, there’s always leftovers. Don’t let the detritus of dinner linger inside the back of your fridge for weeks. Throw your notions about proper breakfast foods to the wind and nosh on veggie lasagna, turkey meatloaf or broccoli-quinoa casserole the morning after. You can even plan ahead and put a breakfast portion aside while you’re enjoying your previous night’s dinner.

There’s no doubt that making a healthy breakfast a non-negotiable part of your life will yield major benefits. With a few simple tweaks to your routine and a unique bit of brainstorming, it’s easy to ensure that you and your family can reap the big rewards of a well balanced breakfast.

Professional Firefighters of Nevada & The Public Education Foundation

Education is one of the most worthy causes in Southern Nevada, particularly when we are facing a drastic high school dropout rate. Fortunately, we have generous organizations such as the Professional Firefighters of Nevada (PFFN) whose recent donation to the Public Education Foundation will help foster their continuing mission to improve classroom life across the board.

PFFN’s recent donation of $10,000 will help provide scholarships for Nevada students thanks to the organization’s longstanding partnership with the Public Education Foundation. They weren’t the only ones feeling generous, either. The North Las Vegas Professional Fire Fighters, the Las Vegas Professional Fire Fighters, and Henderson Professional Firefighters all made donations as well, bringing the grand total to $19,000 in scholarships. Working with teachers, administrators, community organizations and local citizens, the Public Education Foundation will use the scholarships to help get students back on the right track and help our schools find better standing.

Rusty McAllister, president of the PFFN, is proud of the donations. “It is a great feeling knowing the money we have raised is going back to such a worthy organization and cause,” McAllister said. “Education is so important, and it is through scholarships like these that many students are able to go on to college.” Those opportunities may be few and far between for some kids, but the Public Education Foundation and its firefighter partners are striving to help improve those odds.

For more information on the Public Education Foundation, visit www.ccpef.org.

Chapman Chrysler Jeep Ram & Lights 4 Love

In any emergency medical situation, a quick response time can mean the difference between life and death. Lights 4 Love is hoping to make that response time faster by donating special red light bulbs that can help signal paramedics and other first responders. Thanks to a generous gift from Chapman Chrysler Jeep Ram, those lights of hope will keep on shining for those who need them.

Lights 4 Love founder James Bryant was inspired to create the nonprofit when he was diagnosed with late stage emphysema and COPD and forced to rely on hospice care at home. His caregivers were able to find his condo complex but often unable to find his unit, forcing James to have to flag them down in his weakened condition. Then he had a (literally) bright idea. He placed a bright red light bulb in his patio light fixture as a means of signaling his caregivers. Since then, Lights 4 Love has donated red light bulbs to heart and cancer patients, hospice patients, first responders, EMTs, firefighters and more to help ensure a timely response for emergency care.

Chapman Chrysler Jeep Dodge has helped to further the cause through a generous gift. Henderson Mayor Andy Hafen and members of the Henderson Fire Department were on hand when the car dealership presented Lights 4 Love with a $2,000 donation to help keep the program going, giving peace of mind to critical care patients throughout our entire community.

For more information on Lights 4 Love, visit www.lights4love.org.

Golden Rainbow’s “Ribbon of Life”

Men, women and children living with HIV and AIDS face a constant uphill battle against an unforgiving enemy. Here in Southern Nevada, Golden Rainbow has long been one of their greatest allies, offering housing, direct financial assistance and great fundraisers like the 27^th Annual “Ribbon of Life” held this past June at The Smith Center for the Performing Arts.

This year’s stellar lineup included Grammy winner Jon Secada, Michael Grimm from America’s Got Talent, Clint Holmes, The Las Vegas Tenors, cast members from some of the biggest shows on the Las Vegas Strip and more. TV personality Chris Saldana and Edie of Cirque du Soleil’s Zumanity served as hosts for the grand affair, which also included tributes to artists such as Elvis Presley and The Beatles and films such as Dirty Dancing and Funny Girl. Golden Rainbow also hosted a silent auction with exclusive prizes that included tickets to Las Vegas shows, dinner at some of the best local restaurants and getaways to premier destinations. The celebration continued at Mingo Kitchen & Lounge with an after party honoring the show’s great success.

Proceeds from last year’s show helped provide 8,184 nights of shelter, 527 days of utility assistance, over one thousand days of transportation and medical and dental assistance to more than 500 households. This year’s take of over $152,000 should go a long way toward helping Golden Rainbow continue its charitable work for those facing such a difficult road ahead.

For more information on Golden Rainbow, visit www.goldenrainbow.org.

United Way of Southern Nevada & DT|LV Dynamos

Downtown Las Vegas has undergone a transformation in recent years, shedding its old image in a dynamic display of urban renewal. United Way of Southern Nevada is offering local residents the chance to be a part of the revolution by serving as volunteer DT|LV Dynamos, helpful heroes of downtown Las Vegas who will function as ultimate ambassadors for the revived scene.

DT|LV Dynamos will receive training to earn their stripes and will learn all about downtown so that they can give directions, answer questions, provide recommendations or assistance and much more to locals and visitors alike. As leaders in the urban renaissance, DT|LV Dynamos will be doing everything they can to help make anyone’s visit to downtown Las Vegas more enjoyable. DT|LV Dynamos will also have the opportunity to participate in DT|LV Dynamo Days, transforming city blocks with “clean-ups” meant to improve local business conditions, safety and morale while giving children and families a wonderful place to escape and bond.

“United Way’s work in health, education and financial stability has been supporting the residents and the visitors of downtown for years,” said Cass Palmer, United Way of Southern Nevada President and CEO. “By catalyzing community efforts, we are supporting the creative thinkers and unique businesses while helping to continue the integral history of downtown.”

For more information on United Way and DT|LV Dynamos, visit www.uwsn.org/dynamos.

Upsetting the Apple Cart – Dibs on Dinner Instead of Dessert

By Aly Wagonseller

It’s certainly no mystery that apples make for some mighty good eatin’. Almost everyone will agree this crispy, crunchy fruit is not only a satisfying snack, but it’s also the basis for many delicious dessert options from pan dowdy to All American apple pie. But apples can be used for so much more than merely satisfying a healthy sweet tooth. It’s time to ring the long overdue dinner bell for a fruit that’s ready to reside on the savory side of the supper plate.

There are more than 2,500 varieties of apples grown in the United States, with about 100 varieties commercially produced for local grocery stores across the nation. Because apples will keep for up to eight months in refrigerated conditions, many varieties are available year round. If you prefer a fresher version right off the tree, Gilcrease Orchards, located at 7800 N. Tenaya, offers five varieties including a deep red Arkansas Black that may not be a staple at the corner Vons. Still, with so many varieties to choose from, picking the proper fruit to use for hot preparation is an important detail to consider. You want fruit that’s firm and flavorful and can stand up to savory flavors and hearty meats.  Apples that can take the heat in the kitchen include:

Granny Smith: An apple that’s sharp and tart, the cooling flavors of this firm apple complement recipes with spicy notes; the flesh holds up well, keeping its shape during the cooking process.

Braeburn: Mildly tart in flavor, this variety possesses a  spicy sweetness and crispness that’s great for salads as well as sautéing.

Fuji: Exceptionally crisp, very sweet, and firm, producing a satisfying crunch when you bite into them. Also great for salads, they pair nicely with stronger cheeses including goat and feta varieties.

Gala Apple: Firm and crisp, sweet and juicy, the Gala apple is great with pork since it’s a juicier apple that can keep the meat moist.

We’ve provided a selection of tasty recipes using America’s favorite fruit. Whether you spice them up with jalapeños in a Mexican inspired salsa or use them to brighten a decadent blue cheese pasta dish, there’s one thing for certain… Apples are moving on up the food chain.

Pork Chops with Roasted Apples and Onions 

Serves 4

• 2 1/2 tsp. canola oil, divided
• 1 1/2 cups frozen pearl onions, thawed
• 2 cups Gala apples wedges
• 1 Tbsp. butter, divided
• 2 tsp. fresh thyme leaves
• 1/2 tsp. kosher salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/2 tsp. all-purpose flour
• 1 tsp. cider vinegar

Preheat oven to 400°. Heat a large ovenproof skillet over medium-high heat. Add 1 tsp. oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 tsp.  butter, thyme, 1/4 tsp. each of salt and pepper. Set aside.

Meanwhile, heat another  large skillet over medium-high heat. Sprinkle pork with remaining salt and pepper. Add remaining 1 1/2 tsp. oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 tsp. butter. Serve sauce with pork and apple mixture.

From Cooking Light Magazine.

Apple, Goat Cheese and Pecan Pizza           

Serves 6

• 1 (1-pound) six-grain pizza crust or premade crust
• Cooking spray
• 3 cups thinly sliced Fuji apples
• 1 oz. prosciutto, sliced
• 4 oz. crumbled goat or feta cheese
• 2 tsp. chopped fresh thyme
• 1 Tbsp. extra-virgin olive oil
• 2 tsp. Dijon mustard
• 1 tsp. fresh lemon juice
• 1 1/2 tsp. honey
• 2 cups baby arugula
• 3 Tbsp. chopped pecans, toasted

Preheat oven to 450°. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; add prosciutto and top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.

Combine oil and next 3 ingredients (through honey) in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture. Serve.

Apple and Sausage Rigatoni     

Serves 4

• 6 oz. packaged dried rigatoni (about 2 cups)
• 8 oz. cooked smoked pork or chicken sausage, halved lengthwise and cut into 1-inch pieces
• 1 1/2 pounds Red Macintosh or Braeburn apples, cored and cut into 1/2-inch-thick slices
• 1/2 cup whipping cream
• 1/2 cup, 2 oz. crumbled Gorgonzola cheese
• Fresh herbs, chopped

In a 4-quart Dutch oven, cook pasta according to package directions. Drain; set aside. In the same Dutch oven, cook sausage until lightly browned. Add apples; cook about 5 minutes or until apples are lightly golden, stirring occasionally. Stir in cooked pasta, whipping cream, and cheese. Heat through. If desired, garnish with fresh herbs.

Shrimp Tacos with Green Apple Salsa

Serves 4

•  1 1/2 Tbsp. olive oil, divided
• 4 tsp. fresh lime juice, divided
• 1/4 tsp. ground cumin
• 1/4 tsp. hot smoked paprika
• 1/4 tsp.  ground red pepper
• 1 pound medium shrimp, peeled and deveined
• 1/3 cup sliced green onions
• 1/4 tsp. salt, divided
• 1/2 tsp. grated lime rind
• 1 Granny Smith apple, thinly sliced
• 1 seeded jalapeño pepper, minced
• 8 (6-inch) corn tortillas
• 1 oz. crumbled queso fresco, if desired

Combine 1 Tbsp. olive oil, 2 tsp. lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag and seal. Let stand 15 minutes. Meanwhile, make salsa by combining  remaining  1 1/2 tsp. oil, 2 tsp. juice, onions, 1/8 tsp. salt, rind, apple, and jalapeño. Set aside.

Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Sprinkle shrimp with 1/8 tsp. salt. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Toast the tortillas in grill pan, if desired. Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas. Divide salsa evenly among tacos, and top with queso fresco.

From Cooking Light Magazine.

Foodie’s Paradise – Preparing an Epic Dinner of Epicness

By Mike Sweeney

When the mood strikes us, my girlfriend and I love to pair up with another food loving couple who are good friends of ours and spend an entire day shopping, prepping, cooking and of course eating a delicious and decadent multi-course meal. We have dubbed these experiences “Epic Dinners of Epicness” or “EDoE” as there’s really no other way to describe such a bountiful feast.

Choosing Your Menu

Planning is half the fun of an EDoE, and we always have a great time getting together to work out a menu. Still, the question remains: how do you select the evening’s bill of fare? For us, it’s always part familiar and part adventurous. We like to explore different takes on foods that we know and love. What’s a new way to do prime rib? How can we gourmet up plain old dishes such as tacos or pot roast? What kind of new sauces or accompaniments can we add to an old entrée? We also like to use the opportunity to discover new things and take some risks. It’s as good a time as any to experiment with escargot, pâté or other things that may not be on the regular rotation for Tuesday night dinner – and trying new stuff is always more fun with friends!

To Market, To Market

There are no set rules for an EDoE. The menu can consist of whatever strikes your fancy. What you want to shoot for are multiple courses with fresh ingredients. Our EDoE starts with a visit to the farmers market, something that’s not in short supply in Las Vegas. Since there are many markets available on different days, you may need to do some shopping a few days beforehand.

Downtown Henderson offers the Country Fresh Farmers Market every Thursday in the bustling Water Street District (200 S. Water St.) where you can find a perfect selection of seasonal fruits and veggies. Fresh52 Farmers & Artisans Market is another open air market with a great sense of community and is often frequented by chefs from Le Cordon Bleu and the Culinary Arts School with demonstrations from other master chefs. You’ll find them at Town Square on Fridays, Tivoli Village on Saturdays, and at the Silverado Park Place shopping center on Eastern and Richmar on Sundays. Downtown 3^rd Farmers Market takes things indoors every Friday in downtown Las Vegas, showcasing a hip vibe and plentiful offerings along with art shows. Quail Hollow Farms, one of the best local examples of Community Supported Agriculture (CSA), frequents both this market and the Bet on the Farm! Farmers Market created by chefs Mario Batali and Joe Bastianich, held on Thursdays at Springs Preserve (333 S. Valley View Blvd.). Visit www.fresh52.com for links and info about all of these markets.

Here’s our secret for gathering fresh fruit and veggies: do it yourself! Take a trip to Gilcrease Orchard (7800 North Tenaya; www.thegilcreaseorchard.org), where you can wander sixty acres of agricultural land and pick your own fresh and tasty goods in the great outdoors. The apples we found here turned our apple tart tatin into one of the most amazing desserts we’ve ever had. Other great row crops we’ve found include bok choy (excellent with our roast venison EDoE), kale (if you haven’t had kale chips, you haven’t lived), and pumpkins, which we carved out and used as a tureen in which we cooked a fabulous “pumpkin pie soup” courtesy of Alton Brown.

For some veggies and side dishes, you’ll have to visit a grocery store, but take our advice: visit Whole Foods rather than your typical Albertson’s or Smith’s. Yes, you’re going to spend a bit more, but you’re also going to get the freshest and tastiest ingredients. This is important for us, as our approach to EDoE involves making just about everything within reason from scratch.

The Main Course

While we love our fresh vegetables (grilled or sautéed only, by the way; steaming is a sin), the centerpiece of any EDoE calls for something grand. This has run the gamut from Beef Prince Orloff with soubise and duxelles stuffings to rabbit sausage and mushroom crepes to several entrées that served as part of our indulgent Feast of the Seven Fishes variation on EDoE last Christmas Eve. For your main dish, put the grocery store behind you and head for the butcher!

Branded Meats & Deli (1550 Horizon Ridge Pkwy.; www.brandedmeats.com) has some of the best beef in town, offering Prime and Upper Angus Choice Beef. We also found some delicious duck that we used for our duck tacos with corn salsa. Remember, you want to go beyond mere steaks or pot roast for EDoE. Things don’t need to get too exotic, but it’s a special occasion. On the west side, The Butcher Block (7625 S. Rainbow Blvd.; www.thebutcherblocklv.com) is another great location with a full range of meats. We picked up an amazing standing rib roast here for one of our plentiful home feasts, made even more amazing by aging it with a nice salt crust for almost a week. Family owned and operated, the Butcher Block has everything from Japanese Kobe and Wagyu beef to unique selections such as quail, partridge and pheasant.

For fresh seafood, there’s probably no better place than the 99 Ranch Market in Chinatown (4155 Spring Mountain Rd.; www.99ranch.com). We’ve picked up fantastic blue crab here for a crab boil EDoE edition (perfect with some andouille sausage from Whole Foods), along with the salted cod (head still intact and everything) that we prepared for Feast of the Seven Fishes. For a more adventurous EDoE, you can find exotic fare such as yellow eel, squid or sea urchin. Things can get crowded, especially on weekends, but the quality of seafood you get in return is worth it.

Pour the Wine

One thing you’ll quickly learn about our EDoE group: we’re just as big wine enthusiasts as we are foodies. When we can’t bring back some great pinots from our biennial trip to Paso Robles, there’s pretty much one place in town we hit up for vino, and that’s Valley Cheese and Wine (1570 W. Horizon Ridge Pkwy.; www.valleycheeseandwine.com). Even if you’re on the opposite side of town, you’ll find their eclectic wares well worth the drive. This is like our home away from home, and husband-and-wife owners Bob Howald and Kristin Sande help make it feel that way; it’s not even Valley Cheese and Wine to us anymore, but rather just “Bob’s.”

Bob and Kristin are all about what’s good, not what’s popular, and that’s the true spirit of EDoE. Local chefs seem to agree as culinary artisans from Bellagio, Mandalay Bay, Settebello and more make up some of their loyal customers. Tell them what you’re making and they’ll find the perfect wine pairing for you, from light chardonnay to full bodied cab. When we want something light to munch on while we’re cooking, we’ll always browse the cheese and charcuterie case as well, where you can find the best artisanal meats and fromage to suit any palate. You can even up your wine IQ by signing up for one of their incredibly fun and informative wine classes.

Dinner doesn’t need to be a grand affair, and most of us are too busy to spend a lot of time and money on an extravagant meal. But when you plan ahead and know where to go for the best ingredients, you can hold your own Epic Dinner of Epicness for a foodie’s night to remember.

A Crackin’ Success – Crab Corner Maryland Seafood House

By Aly Wagonseller

I love it when a good thing just gets better. It started when two East Coast legit brothers expanded their wholesale Maryland blue crab distributorship by opening a tiny, nondescript (okay, the Baltimore Ravens décor isn’t exactly commonplace in the valley) strip mall restaurant and, surprise of all surprises, it brilliantly succeeded. Despite a poor economy and more than moderately priced (though worth every penny) menu items, Crab Corner Maryland Seafood House has thrived, so much so that you’ll be downing the good stuff at a second location on Rainbow and the 215 by football season.

Die hard blue crab fans have known about the Corner, located at 4161 S. Eastern, virtually since the place opened almost three years ago. News spread quickly that real deal blue crabs were crackin’, and that for about the same price you’d expect to pay for the delicate little devils if you were sitting on the shores of the Chesapeake, you could pull up a chair stateside and enjoy. The charming part is that even after all the hype, the place hasn’t been Vega-fied. You know, snazzed up and priced up to the point that only the rich and famous can indulge. Nope… there’s still a little blue bucket for the shells, gills and anything else inside you’d care not to eat, with plastic silverware and a charming brown butcher paper table “cloth” used to catch all the drippings you manage to miss. Crab that was most likely swimming in the bay just a day or so prior is still plopped unapologetically onto the table; a heap of perfectly steamed, J.O. seasoned heaven in a shell, waiting to be cracked and devoured with an ice cold beer to wash it down. Oh ya… there’s really not many simple pleasures better than this. That is, until you taste one of their crab cakes.

Having traveled to Baltimore many times, I’ve had my share of crab cakes. Some good, some full of stuff I wouldn’t recommend, but for the most part they’ve arguably got the best in the nation. Those served at Crab Corner stand up to the best. Incredibly sweet chunks of the freshest crab imaginable, patted lightly together with an undetectable binder, fried in butter and served with a lemony tartar sauce you’ll shamelessly spoon into your mouth well after the rest of the meal is finished. It’s easy to obsess about these little morsels, as they’re really that good. Order them as an appetizer if you’re planning on crab cracking, or indulge in the platter or sandwich offerings for a full meal; just don’t resist ordering them as diner’s regret will be imminent.

Crab Corner brings other down home specialties to the table, including hand battered, melt in your mouth oysters, bacon wrapped scallops with an apricot chutney sauce, and even jumbo Gulf shrimp, all flown in fresh within days of being caught. Side orders are homemade, their hushpuppies deliciously moist without being gluey, and Boardwalk style French fries seasoned aggressively with more J.O. crab seasoning and splashed with a bit of vinegar for kick. They’re not a bit oily and go well to cut the richness of beer battered Alaskan Cod (a fish Friday fav), fried sea clams or Southern style catfish. For dessert, it’s Baltimore Style Snowballs; shaved iced doused with flavors from bubblegum to egg custard and topped with chocolate or marshmallow cream if you’re so inclined.

Brothers Mark and John Smolen were brave souls to start a crab restaurant in the midst of a looming recession. But what they’ve created is proof that when you serve a little piece of home and do it without compromising freshness over fear of failure, good things happen. And even with a new location coming to relieve the crowds, beware: the Ravens games are coming. Get there early if you want a seat in the house.