As it almost always happens on an inyourkitchen.com shoot, there is a need to reschedule chefs. Our Las Vegas trip is no exception, and I found myself with a film crew but with no scheduled shoot for Tuesday morning. I asked Jean Paul at Table 10 if he knew of another chef we could film for inyourkitchen and next thing we knew, we were off to film Beni Velazquez, executive chef and owner of a new restaurant just off the strip, Steeles Restaurant.
Steeles Restaurant serves the classic dry aged black angus Nebraska beef you would expect at any steakhouse but the unexpected surprise at Steeles is Chef Beni’s extensive tapas menu. Beni spent a year in Spain cooking not with chefs but with the locals, learning about the importance of quality local ingredients and the passion with which the natives prepare their food.
At Steeles Beni is clearly passing on his passion for food and you can see it in the attention to detail in the kitchen and the restaurant and taste it in every bite. Beni prepared three dishes for us from his menu, lamb lollipops with honey aiioli and pickled shallots, garlic shrimp with roasted garlic and sherry sauce and chocolate ganache cake.
So if you find yourself in Las Vegas and want great food but away from the bright lights, Steeles Restauant is highly recommended and won’t disappoint!

I’m just about to leave my hotel and head out on day two of our Las Vegas shoots but before I go here is a quick recap from yesterday.
First stop was Emeril’s new restaurant Table 10 at the Palazzo Hotel . This restaurant opened in February and is definitely worth a visit. Chef Jean Paul Labadie’s cooked up classics such as Lobster Pot Pie, Sea Bass with Tomato Fondue and Beurre Blanc, all of these recipes will be coming soon.

Next it was off to The Country Club at the Wynn Hotel. Chef Rene Lenger let us ito the secrets of slicing Kobe Beef Carpaccio and show cased on of his seaonal summer dishes currently on the Country Club Menu, Seared Scallops with yellow tomato sauce and roasted artichokes.

Then it was off to dinner at Brasserie Daniel Boulud, more about this meal later and tomorrow’s shoot with Chef Wesley Holton.