Nevada Women’s Philanthropy
By Callie Thomas
Books have been written, wars have been fought, and mountains have been moved–all because of the power of women. If there’s a will, there’s a way, and the determination of an exceptional group of women has had an overwhelming influence on the health and well-being of the people of Nevada.
In 2006, six women harnessed their exceptional abilities to create the Nevada Women’s Philanthropy (NWP). Dena duBoef, Heather duBoef, Marcelle Frey, Dana Lee, Trina Pascal and Tawny Sanders joined forces to launch an organization that would grant nonprofit dream projects to address the needs of the greater Las Vegas community. The motivated women support emerging issues facing the community, from art and education to the environment, social services and health. “We started NWP to create a large impact grant with pooled funds from our members,” said founding member and past president Dana Lee. “Through the help and wisdom of our members, NWP has matured into an organization that has become more meaningful than any of us had ever dreamed.”
NWP, which is now 71 members strong, was originally modeled after the Everychild Foundation in Los Angeles and is based on the belief that a group of women can put mind over matter and award grants that make a serious difference in the community. All of the funds for the organization are derived from member dues in lieu of fundraising events. Individual donations are pooled to provide one large grant that will create an impactful investment in the community.
NWP President Susie Lee considers each donation as a valuable investment. “Each grant is a reflection of NWP’s faith in that nonprofit organization,” she said. “We look for responsible organizations that are serving a critical un-met need. It’s an extremely intense process for all of us.”
Each year Southern Nevada nonprofits are invited to the NWP Outreach Symposium where the committee and nonprofit representatives discuss the grant amount, past winners and project criteria. The Grant Screening Committee scrutinizes each proposal and narrows the list to half a dozen for site visits. From there, just two candidates are selected as finalists. After each organization presents their ideas to the entire NWP faction, votes are cast by secret ballot, and the group that receives the most votes receives the grant. Grant amounts have ranged from $180,000 to $450,000 each year. Over the course of its existence, NWP has granted $1.9 million to deserving nonprofits. This year the Salvation Army received a $325,000 grant, and the Community Counseling Center of Southern Nevada was awarded the NWP Founders Grant for $30,000. Past recipients include the Rape Crisis Center, NWP Signs of Hope Counseling Center, Legal Aid Center of Southern Nevada (LACSN) and the Public Education Foundation, to name a few.
NWP members have had profoundly personal experiences while supporting Nevada charities. Member Robyn Ratcliffe-Mancini learned about LACSN during the NWP grant screening process. “They shared with our team the serious challenges faced by children in our foster care system, which includes numerous placements per child, no automatic representation and examples of kids with special needs,” she said. “My husband and I were moved to support them independently as well. NWP opened the door for my family to connect with LACSN, and I’ve joined their board of directors. My daughter, a Girl Scout, volunteered over 80 hours with the organization and helped create a resource book for teens in foster care to help them navigate the system. She was one of four girls in Southern Nevada to earn the Girl Scout Gold Award in 2011.”
Members are proud of their contribution to the state and helping to improve the lives of others. “It has been an honor to be an active member on the board of NWP since its inception,” said incoming president Carrie Henderson. “The evolution of our organization continues to inspire me with what a group of individuals can create with a common vision to make a difference in our community.”
Fleming’s Steakhouse & Wine Bar
Breast cancer affects the lives of millions of women each year, and Fleming’s Steakhouse and Wine Bar is doing their part to bring hope to those battling the disease. During the month of October, Fleming’s raised their glasses to National Breast Cancer Awareness Month, urging everyone to indulge in two specialty beverages and “Drink Pink for the Cause!”
For the initiative, 100% of sales of the 99-calorie Stiletto cocktail went to the Avon Foundation, which supports finding a cure for breast cancer and advancing access to care for all, regardless of their ability to pay. Fleming’s also offered the smooth Cline Cashmere wine, a product of Cline Cellars, which supports Living Beyond Breast Cancer and has contributed more than $200,000 to breast cancer foundations. As an added bonus, each glass of Cline Cashmere came with a keepsake: a pink ribbon wine glass charm.
Launched in 1992, the Avon Breast Cancer Crusade has donated over $640 million to breast cancer programs around the world, and Fleming’s is proud to lend their name and full support to the cause. For more information on how you can help the Avon Foundation, call (866) 505-AVON or visit www.avonfoundation.org.
Tried and True – Favorite Recipes from Holidays Past
By Aly Wagonseller
Few things evoke memories and a sense of belonging more than the food we enjoy during the holiday season. Traditional family recipes that have been passed down for generations are as much a part of the festivities as the people who devour the end product at the dinner table. Turkey, stuffing, pumpkin pie; each family has its own spin, with home cooks everywhere risking sure-fire mutiny should they dare to make a change in the menu.
Still, mixing things up can be a good thing; a way to create unique, tasty traditions your family will look forward to in the years to come. New twists on turkey, appetizers, side dishes and desserts can add spice to the holidays without creating havoc for the purists in the group. These are the kinds of recipes we’ve provided over the nine years we’ve been publishing this magazine. Recipes you’ve cut out, requested via email when they’ve been misplaced, and enthusiastically made a part of your holiday party and dinner repertoire.
We’ve chosen some of our favorite tried and true recipes to share again with you this holiday season. Most are simple to prepare, yet scream “Wow!” without being ostentatious. A succulent prosciutto and hazelnut crusted turkey; sweet potato casserole with pecan strudel topping piped into orange shells for a stunning presentation; or pumpkin crème brulee are but a few delicious options. They’ve become a tradition that my own family looks forward to, and I hope they make for many years of enjoyment on your own holiday table. Happy Holidays!
Toasted Challah, Pecan and Cranberry Stuffing
Serves 12-14
8 cups , 1/2 inch pieces Challah egg bread or firm white bread ½ lb sage flavored pork sausage meat
¼ cup unsalted butter
2 onions, chopped
3 celery ribs, sliced ¼ inch thick
1 Granny Smith apple, peeled and cut into 1/2-inch pieces
2 teaspoons minced garlic
1 ½ cups chopped pecans (8 oz), toasted
1 cup dried cranberries (Craisins)
1 1/2 to 3 cups chicken broth
Preheat oven to 350°F.
Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes. Set aside.
Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries and salt and pepper to taste. Add just enough broth to hold the stuffing together, or to obtain desired moistness.
Pour the mixture into a buttered 3- to 4-quart shallow baking dish and cover with foil, baking stuffing on the center rack for 30 minutes. Uncover and bake another 20-25 minutes longer or until the bread is golden and stuffing is heated through.
Sweet Potato Casserole with Pecan Strudel Topping
Serves 8
Casserole:
4 Large Sweet Potatoes 1 Stick Butter 4 Tbl brown sugar 1 Tbl bourbon ¾ tsp pumpkin pie spice Half and Half Cream
Topping:
1 cup light brown sugar 1/3 cup all-purpose flour 1/3 cup melted butter 1 cup chopped pecans, toasted
Preheat oven to 350. Peel and cube sweet potatoes. Boil in salted water until fork tender.
In large mixer bowl, with wire whip attachment, whip potatoes with butter, brown sugar, bourbon and spices, adding enough half and half to produce a mixture that is light and fluffy, but still hold its shape. Pour into greased 13 X 9 casserole.
Combine topping ingredients, mixing until just moistened. Sprinkle over top of the casserole. Bake until potatoes are heated through and topping is crunchy, approx 35-40 minutes.
Cranberry Trifle
Serves 12
2 cups cranberry sauce 3/4 cup sugar 1/2 tsp. vanilla 1 cup white chocolate chips 2 cups heavy whipping cream 1/4 cup powdered sugar 1 1/2 cups chopped semisweet chocolate chips 1 angel food cake, cut into 2 inch cubes 1 cup chopped pecans, toasted 1/2 cup grated white chocolate
In medium saucepan, combine cranberry sauce, sugar and vanilla. Heat on low, stirring constantly, until sugar is dissolved. Set aside to cool.
In large, microwave safe bowl, combine white chocolate chips with 3/4 cup heavy cream. Microwave on low for 1 minute, then remove and stir. Microwave for 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Chill in the refrigerator until cold, about 45 minutes. Add remaining whipping cream and powdered sugar to the melted chip mixture; beat until stiff peaks form.
In a large trifle dish or glass bowl, layer cake, cranberry sauce, whipped cream mixture, chopped chocolate and pecans. Continue layering until all ingredients are used. Sprinkle grated white chocolate over all; cover and chill for at least 4 hours.
Raspberry Chocolate Roulade
Serves 12-14
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
4 large eggs, separated and at room temperature
3/4 cup sugar
1 1/2 tsp. vanilla extract 1/2-3/4 cup raspberry jam 1 – 8 oz. package cream cheese, softened 1 cup powdered sugar, sifted 7 tbsp. butter, softened
1/4 cup heavy whipping cream 2 tbsp. light corn syrup 9 oz. dark chocolate, coarsely chopped 2 tbsp. Chambord (raspberry liqueur), if desired
Preheat oven to 375°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Line with parchment paper. In small bowl, sift together flour, cocoa, baking powder and salt; set aside.
Beat egg yolks, 1/4 cup sugar and 1/2 tsp. vanilla until blended, increasing speed and beating until mixture is pale yellow and thickened, about 4 minutes. In a separate bowl, beat egg whites until frothy. Increase speed to medium-high and gradually add remaining sugar, beating until stiff, glossy peaks form. Fold yolk mixture into white mixture. Sift flour mixture over egg mixture and fold just until combined.
Spread batter in prepared pan and bake for 12 to 15 minutes or until center of cake springs back when gently pressed. Immediately loosen edges of cake from pan and turn out onto a dishtowel sprinkled with confectioners” sugar. Gently pull off parchment paper. Starting at short end, roll up warm cake and towel together. Cool completely on wire rack.
Meanwhile, make filling by beating cream cheese, 6 tbsp. butter, and 1 tsp. vanilla until smooth. Unroll cooled cake. Spread the inside with raspberry jam, topping with the cream cheese mixture. Reroll cake. Wrap tightly in plastic wrap and refrigerate for at least one hour. Just prior to glazing, unwrap cake and place on rack over a baking pan.
Make glaze by heating cream, corn syrup and 1 tbsp. butter until it comes to a gentle boil. Remove from heat and add chocolate. Let stand for 30 seconds. Whisk gently until smooth, adding Chambord if desired. Cool until slightly thickened. Pour evenly down the center of the roulade, allowing glaze to cover entire cake. Refrigerate at least 1 hour.
Pumpkin Crème Brulee
Serves 6
1 1/4 cups whipping cream 1/2 vanilla bean, split 5 large egg yolks 6 tbsp. granulated sugar 1 tsp. grated nutmeg 1/2 cup solid pack pumpkin, not pie filling 2 tbsp. Cointreau or other orange liqueur 1/4 cup packed brown sugar 1/2 tsp. cinnamon
Preheat oven to 350°F. Bring cream to boil in heavy saucepan. Remove from heat. Add vanilla bean. Let stand 20 minutes; discard vanilla bean.
Whisk together yolks, granulated sugar and nutmeg. Add pumpkin and orange liqueur and mix until smooth. Whisk in cream mixture. Divide custard amongst 6-1/2 cup ramekins. Arrange ramekins in heavy large baking pan. Add enough hot water to pan to come halfway up the sides of ramekins. Bake until sides are set but centers move slightly when shaken, about 20 minutes. Remove from water bath and cool. Refrigerate one hour.
Preheat broiler. Sift brown sugar and cinnamon into small bowl. Sprinkle over custards. Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds. A kitchen torch may also be used. Serve immediately.
RoastedTurkeywith Prosciutto-Hazelnut Crust
Serves 12-15
Prosciutto Butter:
1 1/2 cups (3 sticks) unsalted butter, room temperature
6 Tbsp. chopped hazelnuts (Trader Joe’s stocks these)
1 1/2 tsp. Sherry wine vinegar
1 Tbsp. chopped fresh thyme
2 tsp. crushed black peppercorns
1 garlic clove, minced
3/4 tsp. salt
9 oz. thinly sliced prosciutto, chopped
3 green onions, chopped
Turkey:
1 16-18 lb. turkey
1 onion, quartered
3 garlic cloves, peeled and halved
5 large fresh thyme sprigs
2 large fresh sprigs marjoram 1 Tbsp. crushed black peppercorns 3-5 cups (about) low-salt chicken broth 1/4 cup all-purpose flour
Make prosciutto butter by combining butter, hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions.
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast, thigh and leg meat to loosen skin. Spread half of the prosciutto butter over turkey meat under skin. Spread the remaining half over outside of turkey. Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan. Place onion and next 4 ingredients in main turkey cavity. Tuck wing tips under; tie legs together loosely. Roast turkey uncovered 1 1/2 hours.
Tent turkey with foil; add 2 cups broth to pan. Roast until thermometer inserted into thickest part of thigh registers 175°F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer. Transfer to platter; tent with foil. Let stand 30 minutes (internal temperature will increase 5-10 degrees).
Recipe adapted from Epicurious.com
Curried Sweet Potato Latkes
Serves 6-8
1 lb. sweet potatoes, peeled
1/2 cup all-purpose flour
2 tsp. sugar
1 tsp. brown sugar
1 tsp. baking powder
1/2 tsp. cayenne pepper
2 tsp. curry powder
1 tsp. cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)
Peanut oil for frying
Grate the sweet potatoes coarsely. In a separate bowl, mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.
Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.
Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter using a 1/4 cup measure and then flatten the latkes with a spoon. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels. Serve with sour cream and cranberry apple chutney.
Recipe from Epicurious.com
Chili Nut Caramel Bars
Makes 2 Dozen
1 ½ cups butter (3 sticks), softened ½ cup granulated sugar 1 egg 1 tsp vanilla 2 cups flour ¼ cup honey ¾ cup firmly packed light brown sugar ¼ cup heavy cream 1 tsp chili powder (more to taste) 1 (12 oz) can salted mixed nuts
Preheat oven to 350°F. Butter a 13 x 9-inch pan and set aside. Beat 2 sticks (1 cup) butter with the granulated sugar until light and fluffy; beat in egg and vanilla. Stir in flour until well mixed. Press evenly into prepared pan and bake until edges are brown and center looks dry, about 15-20 minutes. Remove to wire rack while preparing topping, keeping oven temperature at 350°F.
In heavy saucepan, melt remaining stick of butter with the honey. Stir in brown sugar; bring to a boil. Boil without stirring for exactly 2 minutes; remove from heat. Stir in cream, chili powder and nuts and immediately pour over the crust, spreading evenly. Bake until caramel bubbles, approximately 10-15 minutes. Cool completely before cutting into squares. Store covered at room temperature.
Gingerbread Truffles
Makes about 2 Dozen
3/4 cup plus 2 Tbsp whipping cream 10 whole allspice (Tampico brand available at Vons) 10 whole cloves 1 Tbsp light molasses 1 1/2 tsp grated peeled fresh ginger 1/2 tsp ground cinnamon Pinch of salt 7 oz plus 12 oz bittersweet or semisweet chocolate, chopped 7 oz plus 12 oz high-quality white chocolate, chopped Decorative sugar and candied ginger for decorating
Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour. Reheat steeped cream just to a simmer. Meanwhile, combine 7 oz of the bittersweet and 7 oz of the white chocolate in a large metal bowl set over a saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Pour warmed cream mixture through a sieve or mesh strainer into chocolate; stir to blend. Spread into shallow pan and chill until firm, at least 3 hours.
Using a 1-inch melon baller, scoop filling and roll between palms to form balls. Place on a parchment lined sheet pan. Chill for at least 2 more hours.
Line another sheet pan with parchment. Melt 12 oz of bittersweet chocolate over simmering water, stirring until smooth. Cool chocolate until thermometer registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.
Melt 12 oz white chocolate and cool until thermometer registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. Decorate as desired. Chill until firm and store in the refrigerator.
Cranberry, Pecan and Rosemary Brie en Croute
Serves 12
1/3 cup cranberries 1 sheet Pepperidge Farm Puff Pastry 1 egg 1 Tbsp. water 1/4 cup chopped toasted pecans 1/4 cup honey 1/2 tsp. chopped fresh rosemary 1 (13.2 oz) round Brie cheese Serving crackers
Soften cranberries by mixing them with ½ cup hot water in a small bowl. Let stand for 1 minute, drain and pat dry. Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Transfer pastry to a parchment paper lined baking sheet. Stir the cranberries, pecans, honey and rosemary in a small bowl. Spread the cranberry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese, seam-side down, onto the baking sheet. Decorate with pastry scraps if desired, then brush the pastry with the egg mixture.
Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
Roast Beef, Arugula and Parmesan Potato Rounds with Lemon Aioli
Makes 30 pieces
1/2 cup mayonnaise
Zest of one lemon
½ tsp. Dijon mustard
10 frozen hash brown patties, slightly thawed 1 Tbsp. freshly cracked pepper (optional) ¼ pound thinly sliced deli roast beef
Arugula leaves
1/8 pound Parmesan cheese, thinly shaved Olive oil for frying
Combine mayonnaise, lemon zest and mustard with a whisk. Refrigerate.
With a 2 inch circular cookie cutter, cut three rounds from each hash brown patty. Heat the oil over medium-high heat in a heavy frying pan. Cook potato rounds until golden, approximately 3-4 minutes per side. Remove from pan and blot slightly on a paper towel. While still hot, roll edges in freshly cracked pepper if desired. Place on paper towels and cool slightly.
Cut roast beef into 2 inch wide strips. Place one or two arugula leaves and one or two slivers of shaved Parmesan cheese along the edge of the beef. Roll the roast beef around the filling, forming individual cylinders.
Assemble by placing a dollop of the lemon, mayonnaise mixture in the center of each potato round. Top with roast beef rolls. Garnish with additional shaved Parmesan and cracked pepper if desired.
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Five Decadent Cookbooks for the 2011 Holiday Season
Before you dive right into planning your big soiree or family gathering, take a bite out of this year’s most popular holiday cookbooks, all of which can be found on Amazon.com.
Debbie Macomber’s Christmas Cookbook: Favorite Recipes and Holiday Traditions from My Home to Yours, by Debbie Macomber
$19.38 (hardcover) $9.99 (Kindle)
Debbie Macomber loves the holidays, and it’s quite evident in this book. In it, the “Official Storyteller of Christmas” shares more than 100 of her famous recipes as well as easy-to-follow instructions for crafts, decorations and gift wrapping. Recipes include dishes like Five-Minute Cranberry Walnut Cobbler, Zucchini Ribbon Frittata with Cheese, Cider Glazed Roast Turkey, Warm German Potato Salad and Triple Ginger Chocolate Chunk Cookies. The recipes are scrumptious, but what really warms the heart of this book are Debbie’s personal memories and observations about traditions past and present that are peppered throughout.
Gooseberry Patch Christmas Book 13: Recipes, Projects and Gift Ideas, by Gooseberry Patch
$13.01 (paperback) $19.77 (hardcover)
The 13th installment in the much-anticipated annual series, Gooseberry Patch features over 65 mouth-watering recipes and 100-plus all new ideas for handcrafted decorations, projects and gifts. In the inspiring world of the Gooseberry Patch, you can impress friends and family with giftable goodies like Cranberry Scones and Marshmallow Popcorn; Autumn Pork Chops, Chocolate Egg Nog and other five-ingredient wonders; and Christmas dinner classics like Roast Turkey with Sage Butter and Maple Pecan Pie. Plenty of beautiful photos and step-by-step instructions make this a great, holiday go-to for all your entertaining needs.
Christmas with Southern Living 2011: Savor, Entertain, Decorate, Share, by the editors of Southern Living Magazine
$18.21 (hardcover)
Perfect for those domestic divas who love to plan ahead and keep everything ultra organized, this 2011 installment is touted as the largest, most up-to-date and complete guide to the holidays available. Over 100 all new recipes and dozens of decorating and entertainment ideas are just the start. There’s also a 16-page holiday planner with calendars and charts that you can write on. Filled with quick entertaining and cooking tips and spaces to make holiday card and gift lists, organize menu plans and more, it’s certainly one of the most all-inclusive party planning tools out there. You’ll also find photos of homes for creative, yet inexpensive decorating ideas, holiday table setting and centerpiece ideas, and a source list for where to find props and accessories pictured throughout the book.
Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions, by Nava Atlas and Susan Voisin
$15.40 (hardcover)
From one of the most respected names in vegetarian and vegan cooking, Nava Atlas, along with Fat Free Vegan extraordinaire Susan Voisin comes this vegetarian delight for all occasions. In it, they address all the celebratory events that surround Thanksgiving, Hannukah and Christmas, including brunches, lunches, dinners, potlucks and buffets. With recipes that include Coconut Butternut Squash Soup, Hearty Vegetable Pot Pie, Ravioli with Sweet Potatoes and Sage and Cashew Chocolate Mousse Pie, this dynamic duo proves that vegan eating can be just as tasteful and amazing as the stuff of carnivores…if not better!
Martha’s Entertaining: A Year of Celebrations, by Martha Stewart
$43.42 (hardcover)
Martha Stewart whisks curious readers into her world of divine entertainment in this, one of her most intimate books to date. Featured in its pages are stories from some of Martha’s most memorable affairs with family and friends, from a simple blueberry breakfast to a lavish holiday dinner. Of course, approachable recipes abound, including Tomato and Guyere Toasts, Mini Crab Cakes, Tiny Tuna Burgers, Wild Mushroom Lasagna, Braised Short Ribs and more, as well as some of Martha’s favorite drinks. Can you say Pomegranate Cosmopolitan or Honeydew Mojitos? We’ll drink to that!
Not Your Father’s Steakhouse – Embers Steaks Ribs & Spirits
By Aly Wagonseller
Sometimes a restaurant, especially one that’s only been open a little over a month, isn’t quite sure what it wants to be when it grows up. On one hand, a name and concept has painstakingly been chosen; an experienced chef (ala Becker’s Steakhouse) capably creates respectable dishes in the kitchen; and a good amount of cash has been pumped into sleek and inviting décor. On the other hand, though, is what people actually perceive the place to be. Is it a date night restaurant where you’d order $30+ steaks while sipping hand crafted martinis in a secluded and romantic setting? Or are the vibe and decidedly bar-centric surroundings more conducive to appies, casual fare and cocktails? For me, Embers Steaks Ribs & Spirits was most certainly the latter, and judging by the crowd on a somewhat lively Thursday evening, I’m not alone in my thinking.
I will admit that I may be old fashioned when it comes to steakhouses, and maybe the younger crowd doesn’t have the same expectations I do. All I know is that I can grill a pretty darn good steak on my backyard barbecue, so intimate ambiance and some extra TLC by experienced staff is paramount when I’m dropping 100+ bucks on dinner for two. I also want an ample tabletop that doesn’t require a plan-o-gram to simultaneously support a cocktail glass, salad and entrée plate without fear of it toppling to the floor with one wrong move of my fork. Not being able to hear your neighbor’s conversation because the tables aren’t right on top of each other is also a plus. These are the little details that would keep me from revisiting Embers for a quiet steakhouse experience. Thankfully, it has so much more to offer the casual diner.
We started with cocktails and appetizers–a delicious Dirty Girl Martini made from Pear Vodka, St. Germaine, fresh pear and lime juice, and a kind of bruschetta known as the Eggplant and Fresh Mozzarella Melt. The cocktail was slightly sweet, yet surprisingly refreshing, balanced with delicate floral undertones of elderflower liqueur and a somewhat fibrous texture from the macerated pear. The melt was one of those dishes that, while simplistic, capitalized on clean and pure flavor combination. Crispy, buttery crostini topped with smokey, wood grilled eggplant provided heft, while the soft, mellow cheese and fresh tomato relish served to brighten the heavier elements on the plate. A must try, eggplant lover or not.
We opted to forego the typical steak entrées, partially because of the price tag, but also because the more modest food we saw being served to the majority of patrons looked so incredibly delicious. I literally wanted to steal the gargantuan hamburger out from under our neighboring diner’s nose, his unabashed devouring of it a testament to its appeal. Instead, I chose the Short Rib sliders, which satisfied my craving for a sumptuous homey dish while keeping the portion to a minimum. Served on two exceptionally fresh buns and spiced up by a dollop of horseradish that did well to tame the richness of the meat, this was glammed up bar food at its best. Next up, the tri tip and baby back rib combo. While the meat was tender, flavorful and properly prepared, it was the side of cream corn that made the biggest impact. Why it took a chef so long to create creamed corn that’s sweet and earthy, yet maintains that fresh-from-the-cob crunch, I’ll never know. Kudos to Chef Brett.
The service at Embers was quite friendly, and I’ll definitely be back for inspired selections that include a California Guacamole and Brie Melt, Rock Shrimp Tacos with Corn Salsa, or a Mahi Mahi Panini with grilled pineapple and chipotle mayo. It may not be the steakhouse experience of times gone by, but it is the perfect place for a fun, lively dinner or happy hour spent in a hip, neighborhood restaurant that’s close to home. Embers is located in Boca Park at 740 So. Rampart Blvd. Call 778-2160 for info or reservations.
Prelude to Drama in the Desert – The Smith Center for the Performing Arts
It’s official: come spring of 2012, Vegas will be Broadway-bound, and The Smith Center for the Performing Arts will make history as the city’s first state-of-the-art venue dedicated primarily to performance art. Subscriptions to the center’s first Broadway series, featuring The Color Purple, Mary Poppins, Million Dollar Quartet and Memphis, have been on sale since summer, but with the recent announcement of their Design Your Own series, audiences have so much more to cheer about.
Regards to Broadway…Hello DYO
Despite the city’s penchant for bringing big budget entertainment to the masses, the bright lights, drama and action of Broadway have been a long time coming. Yet, as wonderful as it is to have Broadway caliber shows grace the center’s stage, the Design Your Own series is perhaps the most exciting revelation for both avid theater goers and tepid fans alike. Traditionally, in places like New York where theater reigns supreme, DYO tickets are generally only sold within a specific genre, be it all dance or all music, and there isn’t much crossover. The Smith Center is breaking the mold with their own offerings, which gives guests the opportunity to sample genres that span from comedy to music to spoken word performances.
“We plan to bring the community a wide variety of shows in order to provide cultural diversity for all,” said Myron Martin, president and CEO of the Smith Center. “The Design Your Own series has something for everyone and will allow people to customize a package that fits their interests, while allowing them to explore new acts they may not have otherwise sought out.”
With more than 20 shows to choose from, the series offers visitors a taste of everything, including up to 15% savings on individual ticket prices. It breaks down like this: purchase tickets for three different shows, receive a 5% total discount; purchase five shows, receive a 10% discount; purchase seven shows, receive a 15% discount. Individual ticket prices for DYO productions start as low as $24, and by packaging three or more shows into a custom series, patrons can save even more.
What’s On
Titles available for the Design Your Own series are a blend of dance, music and special attractions featuring some of the best entertainment acts out there. The series kicks off with a performance by Bela Fleck and the Flecktones on March 12th. Fronted by master-banjoist Bela Fleck, this Grammy award-winning quartet covers it all from classical and jazz to bluegrass and electric blues, with a touch of Eastern European folk thrown in for good measure. The hits just keep on coming with performances that include Disney’s Imagination Movers, Alvin Ailey American Dance Theater, The Pink Floyd Experience, The Cleveland Orchestra and Yo-Yo Ma. Even David Sedaris, one of America’s preeminent humor writers, will take the stage to share his sardonic wit with audiences. Lily Tomlin will make an appearance on May 13th, followed by Buddy Guy with Quinn Sullivan on May 19th.
Indeed, there is something here for everyone’s enjoyment. And from the looks of it, The Smith Center for the Performing Arts will make a renowned cultural destination out of Vegas yet! Purchase tickets and scout out shows at www.thesmithcenter.com.
