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Chilli No. 5 Introduces Spicy Advent Calendar with 24 World Hot Sauce & Spice Flavors!
Chilli No. 5, the world-renowned supplier of premium spicy condiments, is excited to announce the launch of its very first Spicy Advent Calendar. Launching in a limited edition, get your hand on it to spice up your holiday season like never before as you countdown to the most magical time of the year with Chilli No. 5’s Spicy Advent Calendar.
Chilli No. 5 Introduces Spicy Advent Calendar with 24 World Hot Sauce & Spice Flavors!
Get ready to experience an epic journey through the world of heat and flavor with our handpicked selection of 24 delectable hot sauces, fiery flakes, chilli oils, and exclusive spices that will leave your taste buds stimulated. Chilli No. 5’s Spicy Advent Calendar is the ultimate gift for those who appreciate bold flavors and are eagerly awaiting Santa’s arrival.
“Chilli No. 5 has always been about redefining the way you experience spice, and our Advent Calendar is no exception,” says Rumble Romagnoli, founder of Chilli No. 5. “We’ve selected a thrilling assortment of our finest creations, as well as some exclusive surprises to make your holiday season unforgettable.”
Key Features of Chilli No. 5’s Advent Calendar:
A Flavor Journey: Discover 24 unique and handcrafted hot sauces and condiments, each designed to awaken your taste buds in a different way.
High-Quality Craftsmanship: Chilli No. 5 is known for its commitment to sourcing the finest ingredients and creating exceptional flavor profiles.
The Perfect Gift: Whether for yourself or a loved one, Chilli No. 5’s Advent Calendar makes for an unforgettable gift for spice enthusiasts and food lovers alike.
The Chilli No. 5 Advent Calendar is available for purchase starting today on the Chilli No. 5 website. You will put your hands on our most famous products and limited-edition :
Mexican Fury
Wicked Wasabi
Jamaican Jerk
Devilish Dijon
Chinese Hot and Sour
Perfect Piri Piri
Fiery Gazpacho
Hot Spicy Ketchup
Louisiana BBQ
Forever Phall
Heavenly Harissa
Totally Thai
Sriracha Cha Cha Cha
Ever so English
White Truffle
Spicy Sweet Chilli
Pure No. 5
Cheeky Chimichurri
Smooth Chipotle
Champagne Gold
Pizza Pizzazz
Chilli No. 5 Reaper Flakes
Chilli No. 5 Burger Spices
Chilli No. 5 Tandoori Spices
Quantities are limited, so don’t miss your chance to add some extra spice to your holiday season.
Spice up your holiday season with Chilli No. 5’s Spicy Advent Calendar and embark on a flavorful journey like no other. This December, unwrap the heat, unwrap the flavor, and unwrap the joy of Christmas with Chilli No. 5.
To explore the rich flavors of Chilli No. 5’s and elevate your culinary Christmas dinner, visit our Website.
Chilli No. 5 is a gourmet hot sauce company that was launched by British entrepreneur Rumble Romagnoli in October 2020 during Lockdown because of a lack of healthy spicy sauce options to pair with take-outs and eat-ins. Chilli No. 5’s portfolio of 18 artisan hot sauces is inspired by global cuisines and is designed to add pizzazz to a wide range of culinary creations. Designed for gourmands who wish to live a healthy active lifestyle, each hot sauce is made with only the finest ingredients and infused with superfoods, antioxidants, and supplements, as well as Chill No. 5’ exclusive five chilli blend. These powerful ingredients may help with sleep deprivation, libido, concentration, weight loss, and depression. Sauces are available in 200 ml sustainable glass bottles, 100 ml land-fill friendly pouches, 25 ml glass tasting vials and most recently 15 ml mini glass bottles. Chilli No. 5 sauces bring your food to life. Discover The Sauce of Life!
Zayn Malik joins Mixoloshe as Chief Creative Officer and Co-Owner
The global superstar launches a custom Lychee Martini flavor, with a unique can design inspired by his own tattoos.
The fast-rising, award winning non alcoholic beverage brand, made with clean ingredients and nothing artificial will make its retail debut at Walmart, launching across the US with the retailer by end of October
Mixoloshe, a female founded and award winning non-alcoholic beverage brand, announces its partnership with celebrated award-winning artist and entrepreneur Zayn Malik, who has joined the company as the Chief Creative Officer (CCO) and Co-Owner.
The partnership will center around reshaping the narrative of the non-alcoholic beverage industry, as well as deep creative collaboration on marketing initiatives and upcoming flavor launches.
Additionally, Mixoloshe will launch in 500 Walmart stores across the country, marking the brand’s anticipated retail debut.
Zayn’s first flavor launch is a non-alcoholic Lychee Martini, a refreshing and exotic drink, that is sweet, floral, and slightly tropical. The can design is also captivating and unique, featuring replica illustrations of his own most beloved tattoos.
Mixoloshe was founded in 2022 to redefine the booming non-alcoholic drink category with a clean, alcohol-free take on cocktails and premium spirits that taste like the real thing.
Their collection offers a non-alcoholic range of popular cocktails, such as a Mojito, Old Fashioned, Gin & Tonic, and Margarita, as well as non-alcoholic Tequila, Whisky, and Gin, all made with real ingredients, and low in sugar, calories.
Mixoloshe’s soft seltzers and non-alcoholic spirits have been recognized globally as best in class, and in 2023 they were honored with the Bartenders Spirits Gold Award, Ascot Award Gold for Taste, and the SIP Awards in Gold, Silver, and Bronze, to name a few. Their collection includes 8 canned non-alcoholic cocktail varieties, including the newly launched Lychee Martini flavor, and three bottled non alcoholic premium spirits.
“The non-alcoholic beverage market is ready for disruption, which can create immense growth potential. We see consumers already shifting preferences towards healthier and alcohol-free alternatives, which provides an opportunity for a brand like MIXOLOSHE to redefine this industry. I could not be more excited about the chance to make some noise in the category of non-alcoholic beverages and build one of the most talked about drinks in the world.” – Zayn Malik
“Zayn is a creative visionary both in music and beyond. His passion for innovation and his ability to captivate audiences will undoubtedly help us redefine the narrative around the non alcoholic beverage category, with a fresh perspective on making healthy lifestyle choices and living well, irrespective of your beverage preferences,” said Kristina Roth, MIXOLOSHE Founder and CEO. “I’m looking forward to working alongside him and shaping a future for this category where the glass is always half full of possibilities.”
Soft seltzers are available in a 12 pack, and retail for $29.99. Non-alcoholic spirits are available in a 750 ml bottle and retail for $29.99.
Mixoloshe is a female-founded line of non-alcoholic seltzers and spirits that are formulated to taste and smell boozy without the booze. Whether you’re booze-free forever or just for the night, these drinks are the perfect inclusive answer to an age old question—what are we drinking? High in flavor and low in calories, MIXOLOSHE packs a party into every can of soft seltzer and bottle of non-alcoholic spirits. With a mission and ingredients that are anything but fake, the brand offers booze-free cocktail alternatives that taste like the real thing. Party tonight with no regrets tomorrow.
Hunted Alba White Truffles — Chilli No. 5 Unveils Limited Great Taste Award-Winning Hot Sauce with
Chilli No. 5 launches a new batch of 50 bottles of magnificent White Truffle Hot Sauce to compete with Truff, the industry leader and USA truffle sauce master.
The only difference is Chilli No. 5 uses real white truffles from Alba in the Piemont and has won the Great Taste Award in 23.
Priced at £25/30€/$ per 100ml, it solidifies its position as one of the priciest and fanciest hot sauces in the global market.
Every October, Chilli No. 5 founder Rumble Romagnoli visits Alba in Northern Italy to hunt and handpick white and black truffles that are used to make a yearly batch of the Chilli No. 5 White Truffle Hot sauce.
Truffle Hunter – Renzo, and Lagotto Romagnolo truffle dog – Charlie
The team has a dedicated Truffle Hunter – Renzo, and Lagotto Romagnolo truffle dog – Charlie to find the best truffles in the world. They also benefit from access to the truffle forest that has belonged to Renzo’s family for generations.
“Truffles are like diamonds. They cannot be made.
You have to find them.
Rumble Romagnoli
founder
“…Each one is unique. Close your eyes and bring the forest to life with this uber-umami white truffle sauce unmatched so far in the industry.” – Rumble Romagnoli founder says.
Romagnoli adds “You can understand that no expense was spared in sourcing the finest white truffles, carefully handpicked to ensure their unparalleled quality and aroma. Blended with a mix of fresh mushrooms such as Porcini, Ceps, Chantrelles, Girolles, and Morilles, this creation is a true culinary gem.”
According to the Great Taste Award Judges “It becomes clear very quickly that this sauce has been made with real skill. The truffle is very much present but tamed at all times. The additional mushrooms combine for a really characterful sauce that offers umami in spades but has some acidity, tang and sweetness too. On top of all this artistry, there’s the late and subtle arrival of chilli heat to round it all off. This is a very complex sauce, but very accessible too.”
This unique White Truffle Hot Sauce will be a versatile addition to kitchens, grills, and BBQs all over the world used not only as a condiment, but also as marinade, and a BBQ sauce. Traditionally, truffle is used on plain pasta, risotto, or grilled meats to enhance the complexity of this unique flavour. The intoxicating aroma and robust, earthy flavour of white truffles create a truly sensory experience that will transport you to a world of culinary luxury.
Chilli No. 5’s White Truffle Sauce is a limited-edition offering, available for a limited time as only 50 bottles are produced each season. This new batch left the Chilli No. 5 kitchens today, so don’t miss the opportunity to add this rare delight to your upcoming culinary repertoire.
Chilli No. 5’s White Truffle Sauce is the perfect choice for discerning home cooks, food enthusiasts, and those seeking to impress guests with a touch of decadence. Whether you’re celebrating a special occasion, hosting an intimate dinner party, or simply indulging in a gourmet home-cooked meal, this sauce will leave a lasting impression.
This limited-edition White Truffle Hot sauce goes with everything and is perfect for a chilli sauce gift in its designer sustainable packaging.
To explore the rich flavors of Chilli No. 5’s White Truffle Sauce and elevate your culinary creations, visit Chilli No. 5’sWebsite.
At 1000 Stories Wines, they share that same bold roaming spirit, which is why each of their wines tell incredible stories of exploration and discovery.
In every bottle thy hope you’ll find journeys, encounters, people and places—stories that stoke the roaming spirit in all of us so that once your grass of wine is finished, you set out once again to create the next chapter in our stories.
Margaret Leonardi from 1000 Stories Wines
Today we’re talking with Margaret Leonardi from 1000 Stories Wines. The below conversation has been editing for length and clarity. For the full, unedited version, check out our FlavRReport YouTube channel.
Just to get to know you a little bit better, can you tell us more about what inspired you to get into the wine business?
Margaret Leonardi: I’m originally from an organic dairy farm in Northern California, so just the county north of here. We’re in Mendocino County. I’m from Humboldt County, so just the closest wine growing region from home. The wine industry is so much more glamorous and romantic than the dairy industry. I’ve been making wine since 2009. Now my whole life is the wine industry.
My husband is a winemaker too. We live in a vineyard. We’re in the middle of harvest right now. We’ve been harvesting for over a month now. We’ll harvest hopefully through Halloween.
How’s it going this year? Are the grapes looking good?
Margaret Leonardi: Pretty average yields. It’s a little later as a whole than normal harvest. Not noteworthy, but maybe a couple of weeks depending on the region, the variety. It’s tasting good. The chemistries are nice. Good acids. So far we’re happy but we’re only halfway done.
The brand is called 1,000 Stories. On your website it mentions each of your wines tell incredible stories of exploration, discovery. Where does the idea of stories come from?
Margaret Leonardi: There’s a lot of stories around how we came up with the name and how we got from point A to point B, but everyone has their own rendition, which is just ironic that it’s 1000 stories. Our consumer is adventurous, and likes to roam and wander and connect with people. So all those people, each adventure you go on, and each new connection you make, you have new stories, and you have new stories to share, and you can share our wines together.
You mentioned the word “explore”. Up in your area is Yellowstone National Park, and a thousand stories that you guys partnered with Yellowstone Forever.
Margaret Leonardi: That’s a new partnership for this year. The official non profit partner with Yellowstone, and their main focus is bison conservation. With our label, our mascot is a bison. The partnership promotes bison conservation, make sure their population is safe and healthy.
It’s a beautiful design. Tell me about how the bottle itself was created and how you decided what should be on that bottle?
Margaret Leonardi: We have three SKUs that are bourbon barrel aged. Our first is the Zinfandel, the OG of the portfolio, this came out first and then in the Bourbon Barrel Age side, we also have a Cabernet Sauvignon and a Red Blend.
Then we have an American Barrel Aged section that’s Pinot Noir and Chardonnay, so not Bourbon Barrel Aged, just American Oak. That would be used for normal winemaking, and then we have our newest corn sku, it’s a Sauvignon Blanc, and this is just stainless steel and some concrete aging.
The Bourbon barrel aged [popularity] has grown. We have customers who want more diversity, more variety. So we’ve expanded the set.
On the Zinfandel [label], we have our mascot the bison. Another noteworthy thing with this is on the Zin, because it was our first.
Each time we get bourbon barrels, we go through a 3rd party broker. So we’re not working directly with any distillers. We have a mix of the distilleries these bourbon barrels are shipping to us from, so they’re all different.
We’re filling finished Zinfandel in these barrels and then we taste each one.
Some can be really bourbon-y, really potent. A lot of fresh dill. Some can have less bourbon influence and it’s more smoky, toasty.
So we have to really craft each one. We’re tasting a bunch of lots and crafting the blend for the finished product.
That’s when we decided to put the batch number [on the bottle]. Because as a whole, the backbone of the wine tastes very similar, but there are some little minute differences. We wanted to convey that to the consumer with the batch number because you can tell [each bottle] tastes a little different.
Bourbon barrel has become very popular. How was that method chosen at your winery?
Margaret Leonardi: It was a practice from the original winemaker, the founding winemaker, Bob Blue, who just retired a couple of years ago.
We were innovating, thinking of new wine ideas, and this is a practice that he used 20 plus years ago. [Back then] French oak wine barrels were pretty pricey, like a luxury commodity to use. So he was looking at different alternatives to age his wines here at Fetzer.
He had this idea. Bourbon and whiskey barrels were cheaper.
We bought some bourbon barrels and tried it. We were like, we should bottle this, not blend this into a bigger portion. This should be its own bottle. That was in 2014, our first vintage.
I started with the company in 2015. I was here at the beginning, so I saw some of the evolution and then Bob has retired and he’s passed the torch to Sebastian and I.
Let’s talk a little bit about the different varietals. The process, the styles aromas, flavor notes.
Margaret Leonardi: The first original Zinfandel is our classic. I say classic because Zinfandel’s kind of an American grape variety, it’s very Americana. It goes with our whole spirit of the brand, and It’s what Mendocino County and Mendocino is known for.
We grow really great Zinfandel’s up here, it’s a nice and warm climate. We’ve also expanded, now we’re sourcing some of the fruit from Lodi as well, which is also a really great growing region for Zinfandel. They’re also known for their Zin.
It’s blended with some Petite Syrah. Just to give the color a little more enhancement. Some more tannin structure. We want the whole backbone of the blend to be bold. You’re supposed to match the bison. Big style, bold characteristics. We pick them when the fruit is really ripe. It’s pretty hot. Then we finish it in bourbon barrels and we can use a little bit of American oak, French oak in there too, just to give it some oak enhancement. Usually around 15 percent alcohol in the finished product.
The unique part of the Zinfandel itself is the blackberries. It’s really juicy, some cranberry and then the bourbon barrel aging process is just where you get some like dried herbs, oregano, thyme. Toffee characteristics from the toastiness of the bourbon barrel itself.
The point is to have a really strong wine. We want to have a really strong wine. We don’t want it to waft bourbon and we don’t want the bourbon to sit on top of the wine. We want them to be really integrated and just like a finish, not overwhelming or overpowering.
It’s very well balanced. Were there any challenges in finding the balance or was it pretty straightforward?
Margaret Leonardi: It’s not pretty straightforward. We wish. The barrels coming from the distillers can vary. They can be emptied the week before [and be very fresh]. They can be emptied a month [and be less fresh]. So how much has evaporated, how much has been absorbed into the wood. Those are unknown factors. So it’s a bunch of trial and error. So it’s fun, but it’s a lot of work. We want some consistency, but we want a little bit of difference.
You’ve mentioned Sebastian Donoso. Tell us about him. How the two of you balance roles.
Margaret Leonardi: He’s the winemaker for the Bourbon Barrel Aged Wines. Before we were both collaborating with Bob, it was more like a team effort. When Bob stepped down, we also had the new American Barrel Aged Pinot and Chard and the Sauvignon Blanc’s brand new.
Sebastian took the Bourbon Barrel Aged because he was working on those more, and then I took the other half. We work together.
Before we move on, I don’t want to forget the Sauvignon Blanc. Process, styles, aromas, the taste?
Margaret Leonardi: This just came out in April of this year so I’m really excited. I think it’s still working its way across the nation, but I’m really happy with this wine. I really like the way it came out and I got to make it from scratch. I made exactly what I wanted. It’s nice when you make something that you really like to drink too. The fruit that we source for this comes from the majority from the Arroyo Seco region, so down Monterey, central coast of California, which is just a really nice growing region, Bay Area influence. Warm days and then cool evenings. A little bit comes from just up here in Mendocino County. Then the rest is from Lodi.
A unique thing is it’s blended with 10% Viognier. The Viognier is an ironic blender for Sauvignon Blanc, but it’s like in the spirit of things bold, I have this Viognier that I really like. It’s really concentrated, ripened flavors. A lot of peach and nectarine flavors, so I thought it could be really interesting in a Sauvignon Blanc.
I fermented them separate and then blended this percentage in there and It’s really interesting because the Sauvignon Blanc has a little bit of grassy, grapefruit, citrus aromas,
The Viognier twist makes it almost a little floral, but you get those white peach, stone fruit flavors pop a little more because of that Viognier.
It’s all stainless steel, fermented and aged, so it has no oak contact. I do some concrete eggs. I think it enhances the texture and makes it a little more mineral-y.
Are you a foodie? Can you please suggest some really delicious dishes that pair with these bottles?
Margaret Leonardi: That is a nice thing about our portfolio expanding, because before we had the three reds. So it’s similar food pairings. Now that we’ve expanded, we can have almost a wine for any dish. The Zinfandel and all of the bourbon barrel aged wines go really great with barbecue or smoked meat, ribs, red meats. It’s a good “occasion wine”, right? If you’re going to a friend’s house for a barbecue or somewhere where you want to grab a bottle of wine, but you aren’t sure what – it’s a crowd pleaser, it’s a perfect conversation starter. Sporting events soccer games, Super Bowl, that kind of thing.
Then the Sauvignon Blanc pairs well with oysters, light sauce pastas, cream based pastas. It’s also great just appetizer wine. I think the Viognier is different. It is fun to start with it. So if you’re coming over and not sure what to open or if you’re having a dinner party, it’s like a great wine to kick off the night with.
You can explore it and then it transitions well with food, especially as it warms up a little.
Where we can find you follow and find that all this stuff both to buy as well as on social media
Margaret Leonardi: The brand as a whole is available through our website. They’re also available at any grocery stores around the whole country.
Legendary New York Steak House Peter Luger is coming to Caesars Palace in Las Vegas at the end of 2022.
This marks the first domestic expansion in over sixty years for the Michelin-starred restaurant, which opened its doors in 1887 and is commonly known as New York City’s original steak house. It will be their first U.S. location outside of New York.
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“We’re thrilled to be bringing Peter Luger to Caesars Palace.
It was critical for us to be able to bring to Las Vegas the same menu,
the same ambiance and—most important—the same quality beef that we are known for in New York, and Caesars was aligned with that vision,”
said Amy Rubenstein,
the President of Peter Luger.
“Our two iconic brands have rich and celebrated histories, and we could not imagine a better partner in Las Vegas.”
“Peter Luger Steak House is one of the great New York dining destinations, providing world-class food and service for over a century,” said Caesars Entertainment Regional President Sean McBurney. “Just like Caesars Palace, Peter Luger is timeless and inimitable. We are thrilled to make a home for Peter Luger on The Strip, and we know our guests will love the opportunity to experience this legendary New York tradition in the heart of Las Vegas.”
Operating for nearly 135 years, Peter Luger is New York’s top-rated steak house and a favorite among locals and tourists alike. The iconic German beer-hall setting has become a world-famous choice for family gatherings, deal-making, and special occasion celebrations. With its notoriously gruff, bow-tied waitstaff, old-world charm, and on-site dry-aging of legendary USDA-Prime steaks, dining at Peter Luger has become a culinary rite of passage.
Ensuring only the very finest cuts of beef make it to the restaurant’s storied, oak-top tables, the family owners still follow in matriarch Marsha Forman’s tradition of visiting the New York meat markets, where they hand-select only the very best from an already narrow selection of USDA Prime beef. If chosen, subprimals are stamped with the family’s approval and then brought to the on-site dry-aging facilities, where they are kept under carefully regulated temperature and humidity conditions until they meet the rigorous, time-tested Peter Luger standards.
Established in 1887, Peter Luger Steak House originated in Williamsburg, Brooklyn, with a second location in Great Neck, New York, and a recently opened location in Tokyo. It was named to the James Beard Foundation‘s list of “America’s Classics” in 2002, boasts a Michelin Star, and has been the Zagat-rated top steak house in New York since the survey began.
Peter Luger Steak House Las Vegas will be located near MR CHOW.
World-renowned Las Vegas resort and a Top 10 “Best U.S. Casino” by USA TODAY 10BEST Readers’ Choice, Caesars Palace features 3,980 hotel guest rooms and suites, including the all-new Palace Tower featuring 10 new luxury villas, the 182-room Nobu Hotel Caesars Palace and Forbes Star Award-winning The Laurel Collection by Caesars Palace.
The 85-acre resort offers diverse dining options from the award-winning Bacchanal Buffet, to celebrity chef-branded restaurants, including Gordon Ramsay HELL’S KITCHEN, Pronto by Giada, as well as Bobby Flay’s new restaurant concept, Amalfi, now open, Vanderpump Cocktail Garden by restauranteur and television star Lisa Vanderpump, one of Nobu Matsuhisa’s largest Nobu Restaurant and Lounge,
Restaurant Guy Savoy, Old Homestead Steakhouse, Rao’s, MR CHOW and more. For the best in cocktails, destination lounges include Montecristo Cigar Bar, Alto Bar, VISTA Cocktail Lounge, and Stadia Bar.
The resort also features nearly 130,000 square feet of casino space, including a recently renovated race and sports book boasting the largest screen on the Strip at 138 ft., a five-acre Garden of the Gods Pool Oasis, the luxurious Qua Baths & Spa, COLOR Salon, five wedding chapels and gardens, and the 75,000-square-foot OMNIA Nightclub with the top D.J.s such as Steve Aoki.
The 4,300-seat Colosseum, Billboard Magazine’s “Venue of the Decade: 2000 – 2009,” spotlights world-class entertainers including Usher, Sting, Keith Urban, Rod Stewart, Reba, Brooks & Dunn and Jerry Seinfeld.
The Forum Shops at Caesars Palace showcases more than 160 boutiques and restaurants. Caesars Palace is operated by a subsidiary of Caesars Entertainment, Inc. (NASDAQ: CZR).
Hawai’i’s Koloa Rum Company announces their partnership with the Las Vegas Raiders and Allegiant Stadium.
Named the “Official Ultra-Premium Rum of the Las Vegas Raiders.”
Koloa Rum will bring their award-winning rums to the global events destination, augmenting the stadium spectator experience.
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The agreement grants Koloa Rum Company prominent visibility within Allegiant Stadium, including a branded stadium bar located inside the Twitch Lounge.
Koloa Kaua’i White Rum will be offered as a deluxe option across concession stands. Two specialty cocktails created by Allegiant Stadium’s “Modern Mixologist,” Tony Abou Ganim, will also be featured at the Raiders’ home stadium including a Rum Punch cocktail featuring Koloa Dark Rum and a Frozen Cable Car blended with Koloa Spice Rum.
“The Raiders are excited to welcome Koloa Rum Company
as our newest partner,”
said Brandon Doll, Raiders’ SVP of Strategy & Business Development.
“Koloa Rum Company is a great match as evidenced by their commitment to producing high-quality, ultra-premium rums that will enhance the beverage experience for Raiders fans and guests of Allegiant Stadium.”
The partnership fortifies Koloa Rum’s brand with a strong foothold in the “Sports and Entertainment Capital of the World” as they continue to expand to new markets, both nationally and abroad. The Kauai-based, single-batch craft rum distillery currently distributes in 30 states and internationally including Australia, Canada and Japan.
“As a proud partner of the Raiders, we’re eager to bring our premium rums to Raiders fans and sports enthusiasts as well as concert-goers from around the globe,” said Bob Gunter, Koloa Rum Company’s President and CEO.
Las Vegas is known for its incredible dining experiences and Amalfi by Bobby Flay at Caesars Palace brings everything Bobby love about the Amalfi Coast to the Las Vegas Strip.
On Friday, June 18, Amalfi by Bobby Flay at Caesars Palace hosted its highly-anticipated grand opening event, welcoming guests to the Amalfi Coast-inspired destination.
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To commemorate the occasion, award-winning chef Bobby Flay was joined by Sean McBurney, Regional President of Caesars Entertainment, as well as Caesars’ CEO Tom Reeg and President and COO Anthony Carano, and business partner Laurence Kretchmer as they toasted with Amalfi Spritzes to the opening of the latest culinary destination.
Award-winning chef Bobby Flay joined by Sean McBurney, Regional President of Caesars Entertainment, as well as Caesars’ CEO Tom Reeg and President and COO Anthony Carano, and business partner Laurence Kretchmer
The event began with remarks from McBurney and Flay, followed by a kabuki drop unveiling the stunning golden-arched front entrance, with a musical performance and toast concluding the moment. In addition to marking the occasion inside the casino, Caesars Palace’s front fountains reflected the celebratory spirit with an Amalfi takeover, as well as the restaurant’s logo brightly projected on the side of the iconic resort.
“Opening Amalfi at Caesars Palace has allowed me to showcase my passion for the Amalfi Coast and the fresh flavors the region is known for,” said Flay.
“Our team has created an incredible experience that brings everything I love about the Amalfi Coast to the Las Vegas Strip, from the various seating areas to the coastal cocktails, to the fresh fish market to all the seasonal flavors we are showcasing on the menu. We have been blown away by the guests’ response already, making me incredibly proud and excited for all that lies ahead.”
Amalfi brings Flay’s admiration for Mediterranean cuisine to life through its rustic elegance and bold, fresh menu.
Dishes range from flavorful and light antipasti such as the Shellfish Fritto Misto with Meyer lemon aioli and pistachio pesto, and Charred Octopus with burnt orange and pancetta, to a robust selection of rich, fresh pasta including the Squid Ink Fettuccine with lobster, shrimp and Fra Diavolo sauce, and chef favorite, Scialatielli with a scampi sauce and basil.
Additionally, the menu offers delectable insalate, carne and contorni selections. To finish on a sweet note, dessert staples include Bobby’s Pistachio Sundae made with pistachio gelato, dark chocolate sauce Amarena cherries, vanilla crema and chopped pistachios, as well as the Lemon, Lemon, Lemon, which consists of cake, custard and crisps, among others.
A focal point of Amalfi is the fresh fish and seafood display, inspired by Amalfi’s coastal mar
A focal point of Amalfi is the fresh fish and seafood display, inspired by Amalfi’s coastal markets and staffed by a knowledgeable fishmonger, who is available to answer any guests’ questions—from where the fish is from, when it arrived in Las Vegas and more. Guests may order a whole fish from the extensive selection including golden snapper, red snapper, black bass, branzino, Carabinero shrimp, among others. Then, the selection is prepared to their choosing of grilled over charcoal or roasted al forno and served with the choices of Meyer lemon and capers, red pepper and Calabrian chile pesto or salsa verde.
An Amalfi Coast escape is not complete without a delectable wine or refreshing spritz in hand. The all-encompassing beverage menu features signature cocktails such as the Amalfi Spritz, which is comprised of Selim Spumante, Cappelletti Aperitivo and soda, and the Limonata, which expertly mixes Bacardi Rum, Limonata soda, lemon and mint, as well as a tantalizing wine list that focuses on the Campania region, and so much more.
From the moment guests enter the destination, they are immediately transported to the Mediterranean as the space creates a scene reminiscent of the Amalfi Coast. Designed by Olivia Jane Design & Interiors, Amalfi features a timeless design with a natural palette and touches of greenery throughout, blended with elements such as organic fabrics, stone, and wood materials, lending depth and a sense of history to the space. With four unique yet cohesive spaces, the restaurant highlights the warmth and special elements of a Mediterranean getaway.
The 30-seat bar and 40-seat lounge area feature a vibrant sunset glow as the venue is framed by a colorful limestone mosaic floor and teak wood beams. The grille/main dining room features heavily textured limestone walls and antique brass as it wraps to showcase the bustling kitchen and towering ceilings with displays of wine from various regions throughout the Amalfi Coast. Seating in the market room creates an atmosphere of being tucked away in a seaside café alongside the marketplace featuring rustic tiled flooring, while a private dining room or fresco room provides the most intimate experience for the perfect respite from the hustle of the restaurant floor.
Amalfi by Bobby Flay at Caesars Palace is open 5 p.m. to 10 p.m. Sunday through Thursday, 5 p.m. to 10:30 p.m. Fridays and Saturdays. Reservations are encouraged. For more information and to make reservations, visit https://www.caesars.com/caesars-palace/restaurants/amalfi.
On December 14, 2020, Las Vegas Global Wine & Spirit Awards proudly announces their 2020 winners for the year.
These winners were picked from over 750 entries from around the world. The competition proudly attracted incredibly diverse wines from many varietals and regions as well as spirits from Whiskey, Vodka, Scotch, Tequila and more from distilleries around the world — a truly global selection.
Their judges are chosen as the most respected, knowledgeable and diverse court of experts who passionately devote their professional lives to studying the excellence of adult beverages throughout the world.
Las Vegas Global Wine & Spirit Awards Founder and Executive Director Eddie Rivkin shares:
“This year’s winners truly show that we honor the best…
“…whether that bottle is from a boutique brand from a lesser-known region or a large, globally known brand. All that matters in our competitions is what’s in the bottle.”
Spirit Judge Franceso LaFranconi
This year’s competitions proudly boasted bottles from 6 different continents, all vying for top honors in the top wine & spirit marketplace in the world – Las Vegas.
Executive Director Eddie Rivkin continued:
“2020 has been an incredibly tough year
for so many. I’m proud our competition survived, persevered and was able to honor this year’s best.
I’m incredibly excited to honor and share our winners with the world!”
Owned by Gia and Todd Schultz, the same couple who already have The Modern Vegan, Taco Dive Bar is located at 4080 Paradise Rd.
They space has a gothic feel, thanks to its stunning chandeliers hanging from the ceiling and artwork by street artists from the ISI Group to decorate the walls. Artists including Bo Wiltse, Black Sheep One and Brett Rosepiler.
https://www.instagram.com/tacodivebarlv/
The owners kept the venue’s stage hoping to lure live entertainment to the facility. Which means Taco Dive Bar is not only the only vegan bar in town, but also the only vegan venue with live entertainment regularly.
Celebrity Chefs, Award-winning chefs, spectacular desserts with world-class wines, beers, spirits, and delicious food at the 12th Annual Las Vegas Food & Wine Festival October 6-11.
The who’s who of culinary talent will converge at the
12th Annual Las Vegas Food & Wine Festival
Celebrity Chefs from over the world take part at this annual event from the Las Vegas strip to Downtown Las Vegas and Summerlin.
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Kachava
The event will be headlined by James Beard Foundation Award winning chefs including the likes of Chefs:
Katsuya Uechi
Todd English
Francois Payard
Some of these talented individuals will showcase their skills by bringing you deeper in the world of creations within the live culinary demonstrations.
There will be a plentiful number of mouthwatering treats you will getting seconds of as well as making your fellow foodies jealous. The desserts are almost too pretty to eat, but you won’t be able to resist so be sure to dig in.
Tickets include a special tasting of world-class wines, beers, spirits, and delicious food. Individuals interested in attending are strongly encouraged to purchase tickets as soon as possible due to popular demand.
