Deli Up at The Spread Sportsbook & Deli at Downtown Grand Las Vegas

On the heals of the opening of The Spread Sportsbook & Deli at Downtown Grand Las Vegas the Executive Chef, Mike Sellmann, has decided to give you a glimpse into his favorite Sandwich. Turns out their so good he couldn’t chose just one!

“My favorite is the “Mob Club” roasted turkey, bacon, provolone, smoked red pepper, aioli, spinach on herb focaccia. It’s a simple twist on a traditional club I like to add avocado to mine when I order it. The fresh focaccia sets it apart from other deli sandwiches. Also our “Reuben” is also very good, we get our corned beef from a small “artisanal” producer in Los Angeles. They also provide their corned beef to Santa Anita Race Track. “

Pizza Rock

We can’t wait for Tony Gemignani and his award-winning Pizza Rock-
In 2007, Tony Gemignani entered The World Pizza Cup competition in Naples, Italy. Tony won first place in the STG Category for the best Neapolitan Pizza with his Pizza Margherita. He became the first American in history to win the award, beating out all the Italians and Neapolitans in the competition. Tony’s win quickly went into the history books and journalists across the globe compared this honor to that of Napa’s own Stag Leap’s 1976 win in Paris, France for the best Cabernet Sauvignon in the world.

Tony was determined to bring the exact award-winning pizza back to the United States and share it with everyone. Our Neapolitan wood burning oven is a Cirigliano imported from Italy. It is the same type of oven that Tony won with. We import all of the same ingredients that Tony used in the competition, right down to the sea salt. We prepare Tony’s award-winning dough by hand each day. This dough is even proofed in Neapolitan wood boxes. We only use one type of flour for this pizza and that flour is not used in any other pizza on our menu. Our limit for our award-winning Pizza Margherita is 73 per day.

The story goes…Tony won on his namesake day in Italy “San Antonio Day”, June 13th, which was a lucky day for him and is special to all Italians. That day he spilled some wine over the table while eating a late lunch with friends. Quickly, the Neapolitans’ grabbed Tony and said to rub the spilled wine on his forehead to bring him luck. The Neapolitans’ said “Tonight you are going to win!!! It’s your namesake day and now it’s your lucky day.” That night Tony took home the coveted trophy with his teammates and the rest is history. To commemorate this day of 06/13, we added the 6 and 1 together and kept the 3 – that is why we only serve 73 of this award-winning Pizza Margherita each day.

Check out our new paved street. Valet is back at Triple George Grill and 3rd Street!

 

 

Check out our new paved street. Valet is back at Triple George Grill and 3rd Street!

Sessions at El Cortez 8/2/13

Make sure to head down to El Cortez for First Friday today to support the local Las Vegas artists perform! These artists will also be performing at the Vegas Music Summit in DTLV.

Les Miserables Pre-Show Menu

In honor of the Les Miserables performances at The Smith Center, Triple George Grill presents a show stopping pre-show menu. This menu will be available between August 7, 2013 – August 11th, 2013. You can enjoy this wonderful menu even if you aren’t watching the performance. For Reservations please call 702.384.2761 or Visit http://www.triplegeorgegrill.com!

Elizabeth Blau & Associates “Make Their Move” to Downtown Grand Las Vegas: Round 1

Downtown Grand Las Vegas is happy to partner with Elizabeth Blau, also known as the Culinary Queen, and Associates to help develop some concepts. If you need some help figuring out who she is, she is the mastermind the Summerlin favorite, Honey Salt. Her team’s innovative culinary style will be a great addition to complement the industrial chic and luxurious vibe of Downtown Grand Las Vegas. A couple guys from the Elizabeth Blau team, Chef Tim, Chef Sean, Chef Kim, and our very own Chef Mike, have been spearheading this process and have spent the past few days in the Triple George Grill kitchen and prepping.

This extensive process is necessary to make sure that Downtown Grand Las Vegas attains the highest standard and quality of food, taste-wise and aesthetic-wise. The Chefs slaved hard for 3 long days to start the process but this was just the beginning as this was an internal discussion. Elizabeth Blau’s team will present to the rest of the Downtown Grand Las Vegas Team in a couple of weeks after they have regrouped and implemented the changes.

There are so many exciting things going on with so many moving parts within Downtown Grand Las Vegas. Stayed tuned for more updates and for Round 2 of Elizabeth Blau & Associates “Make Their Move” to Downtown Grand Las Vegas.

Here are some pictures of the prepping, plating, and internal tasting process.

Cutting potatoes and seasoning the water

Prepping the fried green tomatoes

Organizing the plates

Deciding which plates to use

Internal tasting

Evaluating the dishes

Adding some seasoning

Plating the dish

Chef Tim and Chef Kim plating a dish

Chef Kim making some notes

Chef Mike and Chef Kim talking it out

Happy Culinarians Day Featuring Chef Joe of Triple George Grill

They are the genius behind the meals and always make sure you don’t leave with an empty stomach, in short they are difference between eating Grilled Chicken and Hearty Ciopinno. They are your chefs and homemade kitchen magicians. Show them your appreciation today in honor of Culinarians Day. Triple George Grill especially appreciates Chef Joe, Executive Chef of Triple George Grill, and the man behind the scenes that does it all.

Chef Joe is a native of Iselin, New Jersey. He first started in F&B when he worked for a caterer called Celebrated Food in Maplewood, New Jersey and has not stopped cooking since. His favorite thing to cook would be Broiled Carne Asada Ribeye with Chipotle Cheddar Potato Au Gratin and Grilled Green Onions. He really does have a knack for cooking a variety of items. Chef Joe was inspired to continue his culinary career after he read a book by, and subsequently met, Chef Jean-Georges Vongerichten. Thank goodness for Chef Jean-Georges Vongerichten because if it weren’t for him, Triple George Grill wouldn’t be as lucky as they are to have him!

All we have to say is, thank you for what you do Chef Joe, you are truly a joy to work with and are fabulous at what you do! Happy Culinarians Day everyone!

Chef Joe enjoying authentic Hawaiian Shave Ice

“Aquaboogie” – A Cocktail Sure to Make You Dance

For this edition’s Cocktail Corner, Bobby is going to give us the dive into the details of,  The Aquaboogie. This drink is not only a favorite on the Mob Bar cocktail menu, but a Bobby original. Bobby explains that “the name of the drink is a double entendre, as Aquavit is the base spirit in the drink, and the rest of the ingredients are traditionally used in tropical/tiki styled drinks”. Aquaboogie also happens to be the name of the biggest single off of Bobby’s favorite Parliament album, The Motor Booty Affair, which is a concept album that takes place in the underwater world of Atlantis.
Aquaboogie

1 oz Aquavit
3/4 oz Falernum
1/4 oz Orange Curacao
1/4 oz Green Chartreuse
1 oz Fresh Squeezed Lime
1/2 oz Pineapple Juice

Instructions:

In a Collins glass, add all ingredients and top with crushed ice. Using a bar spoon, or swizzle stick, mix all the ingredients with the crushed ice until condensation builds on the outside of the glass. Then top with more crushed ice. Garnish with fresh grated nutmeg, 2-3 dashes of aromatic bitters, and a mint sprig.

 

The finished product ” The Aquaboogie”!

Bobby grinding nutmeg to top off the drink

Bobby “swizzling” the drink with the crushed ice

 

Happy Culinarians Day featuring Chef Mike of Downtown Grand Las Vegas

They prep your meals and tempt your palette, in short they are difference between eating Ramen and Porcini Ravioli. They are your chefs and homemade kitchen magicians. Show them your appreciation today in honor of Culinarians Day.  Downtown Grand Las Vegas especially appreciates Chef Mike, Executive Chef of Downtown Grand Las Vegas, who has been pioneering the menu development and will run back of house operations of the project.

Chef Mike is a native of Niagra Falls, New York with his first cooking gig in Buffalo, New York at a restaurant called Cavalier. Although he is an expert at making a variety of dishes, his all-time favorite thing to cook would be Braised Lamb Shank with French Lentils & Root Vegetables. Doesn’t that sound delicious?!

The inspiration behind Chef Mike’s decision to embark on a culinary career would be his first job at Cavalier. While working at Cavalier, he witnessed one of the chefs effortlessly and spontaneously whip up an incredible meal for a VIP guest. Hoping to one day conquer these such impressive feats himself, this moment was the catalyst that piqued Chef Mike’s interest in culinary arts and is why he is here with Downtown Grand Las Vegas today.

All we have to say is, thank you for what you do Chef Mike, you are truly a joy to work with and are fabulous at what you do! Happy Culinarians Day everyone.

 

Chef Mike tasting a dish from a Chef Tasting

Chef Mike testing out some drinks

Triple George Grill Executive Chef Tasting – Round 2

Triple George Grill is looking for a new Executive Chef and the F&B team gets the pleasure of tasting the wonderful foods that each candidate makes to test their abilities and workmanship. During this round, the Chef prepares an array of dishes that showcases his skill. Enjoy all of the delectable treats that were served!

Caramelized Apple Cheesecake

Beef Carpaccio on top of Baby Spring Mix, with Caramelized Onion, Grapseed Vinaigrette, and Garlic Aioli

Lobster and Lump Crab, Spiced Lime Vinaigrette, on top of Crispy Wonton and Sesame Beef Skewer

Pineapple Confit Flan

Aged Ribeye topped with Blue Cheese Butter and a Truffle Potato Gallete

Braised Long Bone Short Rib, Roasted Carrots, Potato and a side of Creamed Spinach