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The Casino Gourmet
Tucked away deep inside the Stardust lies a hidden gem of a gourmet restaurant: William B’s. From the elegant appointments of the cozy and intimate space to the charming Maitre’D, Susan; from the outstanding service by senior waiters like Jaime to the unbelievably delicious fare from their outstanding young chef, John Romine; it would be difficult to find a better dining experience in Las Vegas—a place where great dining is common.
Trained by his father, a former Chef, in their family restaurant, John has a unique knack for blending flavors that will make your palate glow with delight. I’m almost afraid to tell you about this young man for fear of never being able to get a seat in William B’s again due to the crowds that will surely come. Of the four dishes we sampled on a recent visit, one was excellent but the others were the best I had ever tasted in more than half a century of dining out—and that included my favorite dish,Veal Parmigiana, described here, along with the best Spinach Salad I have ever eaten.
Move over Emeril and Wolfgang, your successor has arrived.
Veal Parmigiana
Veal:
2-4oz pieces pounded veal
2 oz. Flour with pinch of salt & pepper
2 oz of panko bread crumbs w/ pinch of oregano & basil
1 egg (beaten)
fresh parmesan cheese
2 slices provolone
Marinara Sauce:
4 tablespoons extra olive oil
6 cloves garlic (minced)
1 cup of onions (minced)
15 ea. Vine ripened tomatoes (concasse)
2 tablespoons fresh chopped basil
pinch of oregano
1 cup of burgundy wine
salt & pepper to taste
Veal Preparation:
Pound veal and dredge lightly in flour. Place in egg batter covering both sides. Bread veal with bread crumbs. Heat skillet with olive oil. Sear veal on each side until golden brown. Top with marinara and provolone, grated parmesan. Place in oven 350 degrees, about 5 minutes.
Sauce Preparation:
Over medium heat lightly sautee garlic & onion. Deglaze with burgundy wine. Add tomato and all herbs. Simmer on low heat–about 2 hours. Salt & pepper to taste.
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