Photo Credit: Honey Salt, Bill Milne and Anthony Mair

Honey Salt Excels in Several Areas, Including Brunch

When people find out I’m a food writer usually the first question I’m asked is what my favorite restaurant is. While I can’t narrow it down to just one, Honey Salt always seems to find its way to the top of my lists in most categories. One area I hadn’t experienced until recently was their weekend brunch. 

We chose to begin with the Monkey Bread—brioche made delectable by a bourbon caramel sauce—which to my thinking is more of dessert. So, we committed the sin of eating dessert first, but who cares about rules! 

I always find it hard to turn down pizza, and the Breakfast Pizza with scrambled eggs, smoked bacon, broccolini, peppers, fromage blanc and fresh mozzarella did not disappoint, and was a large enough size to easily share with our party of four. 

Another winner was the Biloxi Buttermilk Fried Chicken Sandwich with creamy slaw and house Durkee’s dressing and an added bonus being that it came with a Caesar salad that was so good (and a sizeable portion) it would have been worth ordering if that’s all you got. The Biloxi in the name is worth noting, as it’s this city in Mississippi where Honey Salt’s owners—husband and wife Kim Canteenwalla and Elizabeth Blau—first met and fell in love. 

As Honey Salt recently came out with an expanded vegan menu, I wasn’t at all surprised to see many options, such as The Mighty Kale Salad, which I would call a vegan kitchen sink, loaded up with Tuscan kale, cherry tomatoes, hearts of palm, apples, grapes, Thai basil, crispy chickpeas and tom yum vinaigrette.

There’s no doubt chef Kim Canteenwalla and restaurateur Elizabeth Blau continue to excel in every aspect of the restaurant game, including offering a brunch that has something for everyone. The brunch is served Sat. and Sun. 10 a.m.-3:15 p.m. And, now that the temps are coming down, we can make good use of the restaurant’s outdoor patio. To view the whole menu visit www.honeysalt.com.  

Chef Scott Pajak Appointed Executive Chef of Rainbow Club & Casino 

Our good friend Chef Scott Pajak has been appointed executive chef of Rainbow Club & Casino on Water Street in downtown Henderson. A graduate of UNLV’s hospitality and management program, Chef Scott spent 18 years with the Emeril Lagasse organization, including almost 10 as executive chef at Lagasse’s Stadium at The Palazzo before its recent closure; and won an episode of Season 13 of Food Network’s Chopped. Chef said, “I'm excited to be a vital part in helping to re-open the nostalgic Rainbow Club Casino on Water Street and am thankful for the opportunity to help the Brooks brothers (owners of Rainbow Club) with their second casino, the Emerald Island Casino right behind the Rainbow Club Casino.” One of Scott’s first tasks was finalizing the menu and getting Triple B (a new burger concept which opened last month) up and running. Chef is sure to bring some of his New Orleans Lagasse flair to the new venture, as I’ve already spotted a creole burger and a fried shrimp po-boy on the menu.

rainbowhenderson.com/

Forscher German Bakery & Café Creating an Artform
in the Oven

When is baking bread more than just breadmaking? In the case of the Forscher German Bakery & Café it’s an artform and also a craft, deftly performed by Owner Chris Odekerken. 

Odekerken is a 3rd generation baker from the Netherlands and lays claim to having introduced the tortilla to Europe. He moved to the US in 2004 and opened a bakery in Orderville, Utah. Still open and situated between Bryce Canyon and Zion, it draws several tourists visiting the parks, quite a few of which hail from Europe and can appreciate his authentic breadmaking techniques (although in the era of COVID most of the visitors are currently from the US).

In May, 2020 Odekerken opened a 2nd location at 10880 S. Eastern in Henderson, and after closing briefly reopened on Sept. 3. As soon as you enter the shop you are rewarded with the wonderful aroma of baking goodness. The store offers an array of Danish pastries, bread, rolls, doughnuts, cakes, pizza and sandwiches. According to Odekerken what makes his creations stand out are the use of the finest dough, which is made by Baeckerei Brinker in Germany and flash frozen before being shipped. The dough goes through a lengthy process, and as Odekerken says, “These prepared bakery items are finished to perfection in Henderson. Our philosophy is slow baking exactly the way it was in the past. We take 18 hours of dough preparation before any of our breads and rolls hit the oven.”  

As for the sandwiches, as bread is one of the main ingredients, it makes sense to begin with an excellent base. Choices have a European flair, with the likes of Black Forest ham & aged cheddar, turkey with gouda and a delightful cranberry/horseradish sauce, German bratwurst with sauerkraut and liverwurst and apple spread. The spread is unlike any I’ve ever tried, as it is both sweet and sour, and the recipe was created by Odekerken’s grandfather!

Several of the customers are from Europe, who appreciate finding items they won’t find elsewhere in town, such as liverwurst. Also uniquely Old World, are pastries such as butter crumble, apple cake and German cheesecake, which are of special interest to Europeans, but as they taste great will be enjoyed by anyone.

Odekerken takes pride in what he is offering and claims that quality, freshness and flavor are his prime components and the saying at the top of the menu board says it all: “The quality of food is not about the complexity of the food item, but the quality of its ingredients, just about all authentic from Europe.” Do yourself a favor and take a trip to Europe via S. Eastern in Henderson, Nevada. 

Forscher German Bakery & Café is open Tue.-Sat. 11:00 a.m.-3:00 p.m. You can view the menu at www.forschergermanbakery.com