photos courtesy Las Vegas Food & Wine Festival and Chosun Hwaro & Nara Teppan

Some of the top chefs from Las Vegas will again come together for the 11th Annual LAS VEGAS FOOD & WINE FESTIVAL with chefs from all over the world. On Friday, October 4th and Saturday October 5th, drinking, tasting, eating and feasting will come to Tivoli Village on the west side of Las Vegas. The event will be headlined by James Beard Foundation Award-winning chefs such as Chef Charlie Palmer, Chef Francois Payard, Chef Saipan Chutima, Chef Katsuya Uechi and Chef Marc Marrone. They will not only be creating the menus, but will show wonderful cooking demonstrations. Marvelous specialties range from Italian, Spanish, Japanese to downhome American cooking. And what about desserts you ask? There will be an abundant amount featured around the Village, some which are so gorgeous you actually hate to bite into them. Ticket sales have started and run from $100-150. This includes a special tasting of wines, beers, spirits and magnificent food. LVF&W Festival sells out yearly, so you should purchase tickets ASAP.
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CHOSUN HWARO & NARA TEPPAN just opened and is the largest Korean BBQ and Teppan experience on the Strip, is the first authentic Korean BBQ on the Strip and the largest in Nevada.  General Manager Eli Kim is ready to show the U.S. an authentic dining experience with all new unique recipes.  There are two kinds of dining experiences, barbecue selections grilled at their seats or a teppanyaki show at custom cooking tables. This huge 13,000 sq. ft. space has 30 Korean BBQ tables, 12 teppanyaki tables and can hold 485 people. The menu has table grill meat options including Pearl Steak and Boneless Galbi. The restaurant is open daily 9 a.m.-2 a.m.  or call 702-369-9637. Located off Harmon, free valet parking. 

Located at Park MGM next to Eataly on the Strip, the 6,400 sq. ft. the all new CRACK SHACK space is fun and relaxing, and CHICKEN-CHICKEN-CHICKEN is what serves. Chef Richard Blais has created some very tasty items, including fried chicken, chicken in unique home-made dipping sauces, salads with chicken, hangover breakfast sandwich with eggs, honey butter-dipped fried breast or thigh and Senor Croque made with crispy chicken, bacon, fried egg and cheddar for a start. Then there are the fresh salads and bowls like the Anti-Salad Power Bowl, with smoked chicken, soft boiled egg, heritage grains, chef’s salsa, avocado and arugula which is very refreshing. A yoga name, the Downward Dog, has grilled veggies, quinoa, house-made hummus and lemon yogurt and the Border Slaw with papaya, mango, jicama, coconut, chile and pineapple, are good lunch items. CRACK SHACK is open all day. They also have great fried chicken oysters and Deviled Eggs, along with a full bar, which serves a grand Blackberry Mule made with vodka, Crème de Mure, lemon and ginger. This is the sixth location and the first out of California. The rustic farmhouse interior features a signature larger-than-life rooster statue, wearing a Vegas Golden Knights jersey and there are roll up storefront doors, offering a great view of the Strip. Murals are created by Matt Forderer showing chicken showgirls with giant chicken heads, a great “selfie” post if I ever saw one.
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