Top of the Food Chain (Vegas Video Network)

By Al Mancini, Vegas Video NetworkArts Food

Top of the Food Chain (Vegas Video Network) episodes

December 23, 2011Top of the Food Chain #030: Tiny Bubbles & Sparkling Wine, Makes Me Happy. . .
For our final holiday-themed show, and the last of 2011, Al begins by recommending four Christmas dinner options of varying price points on the Strip. Then, Ken Shey (Sommelier, The Range Steakhouse) joins us for a lesson in champagne and sparkling wines.
Visit Bread and Butter, LV. The best bakery in Las Vegas!
Guest: Ken Shey, Sommelier, The Range Steakhouse
Four Christmas Dinner options on the Strip
Champagne and Sparking Wines
Email and LIVE chat questions
39 min
December 16, 2011Top of the Food Chain #029: Learn How to Make the Best Eggnog Ever!
For holiday-themed show number two, Matt Myers (assistant director of beverage, Bellagio) makes what we believe is the best eggnog ever! And now, you can make it as well! (Don’t let the liquid nitrogen scare you. . .we were perfectly safe.)
Visit Bread and Butter, LV. The best bakery in Las Vegas!
Guest: Matt Myers, Assistant Director of Beverage Bellagio
Matt’s eggnog recipe
History of eggnog
Liquid Nitrogen!
Email and LIVE chat questions
40 min
December 09, 2011Top of the Food Chain #028: Can You Really Love a Fruitcake?
Top of the Food Chain is back and in the holiday spirit. In what will be a series of holiday-themed shows, we begin by talking with Bread and Butter, Las Vegas executive chef Chris Herrin about three often-maligned holiday food offerings; fruitcake, mincemeat, and gingerbread. (Chris and Al actually eat a fruitcake. Who knew you could eat those things?)
Guest: Chris Herrin, Executive Chef – Bread and Butter, Las Vegas
Fruitcake
Mincemeat
Gingerbread
Email and LIVE chat questions
39 min
November 11, 2011Top of the Food Chain #027: From France [Bistro's] to America [Turkey's]
We continue our global travels at Top of the Food Chain with Comme Ca’s Executive Chef Brian Howard as he tells us the difference between French bistro and brasserie food. Then we swing back to the USA and learn Brian’s secret for perfect Thanksgiving turkey and stuffing.
Guest: Comme Ca’s Executive Chef, Brian Howard
Differences between Bistro and Brasserie food
Cooking the perfect turkey
Stuffing ideas
Email and LIVE chat questions
FOIE GRAS APPLE STUFFING
2 pounds fresh foie gras
6 Fuji apples
1 cup dried cranberry’s
2 cups chestnuts, roasted and peeled
1 cup seedless grapes, peeled
4 cups arugula, stems off
1 cup cippolini onions, peeled and quartered
4 cups foccacia bread, cut into 1/2-inch cubes
1 Tablespoon garlic purée, mixed with two Tablespoons extra virgin olive oil
3/4 cup roasted turkey drippings/jus
4 Tablespoons Italian parsley
2 Tablespoons sage
Salt and freshly ground black pepper to taste
39 min
November 04, 2011Top of the Food Chain #026: Lutefisk, You Will Eat It and You Will Like It!
Top of the Food Chain travels to Norway to talk about what is clearly one of the most maligned foods ever covered here on the show. You think Rodney Dangerfield gets no respect, try being Lutefisk.
Guest: Dave Nelson, VP Desert Troll Lodge 6-165 of Sons of Norway
Guest: Krishun Stanton, Social Director Desert Troll Lodge 6-165 of Sons of Norway
Lutefisk
Norwegian Cuisine
Norwegian Aquavit
Email and LIVE chat questions
36 min
October 28, 2011Top of the Food Chain #025: Best Deals in Vegas plus Starting a Wine Collection
We start the show with discovering the best deals in Las Vegas with Las Vegas Advisor’s Anthony Curtis. Then, after saving tons of money, we look into spending a few bucks on what it takes to get started as a wine collector with Marche Bacchus’ Jeff Wyatt.
Guest: Anthony Curtis, Las Vegas Advisor
Great deals in Las Vegas
Guest: Jeff Wyatt, Marche Macchus
Wine collecting 101
Email and LIVE chat questions
39 min
October 21, 2011Top of the Food Chain #024: We're Turning Japanese [and Chinese, too]
We’re heading East in this episode of Top of the Food Chain as we’re joined by food writer (and Al’s co-author) Max Jacobson, considered by many an expert in Asian cuisine. (We also had what amounted to the quickest trivia question in the history of the VVN.)
Guest: Max Jacobson, food writer
Asian cuisine
Chinese cuisine
Japanese cuisine
Differences between sushi and sashimi
Email and LIVE chat questions
35 min
October 14, 2011Top of the Food Chain #023: Cognac or Armagnac; The World's Most Expensive Brandy?
Break out the snifters as Top of the Food Chain explores the world of cognac and armagnac with Andre’s Restaurant beverage manager, Patrick Trundle.
Guest: Patrick Trundle, beverage manager Andre’s Restaurant
History of brandy
Types of cognac
Cost of cognacs
Differences between cognac and armagnac
Types of armagnacs
Email and LIVE chat questions
43 min
October 07, 2011Top of the Food Chain #022: Truffles and Lobsters; Let's Get Fancy!
Top of the Food Chain indulges in the finer things in life as we learn about truffles from Urbani Truffles’ Leigh Savoy. Then Al and RM Seafood’s sous chef John Courtney eases our guilt about “screaming” lobsters.
Guest: Leigh Savoy, Urbani Truffles
Types of truffles
How are truffles served
Cost of truffles
Guest: John Courtney, sous chef RM Seafood
Types of lobsters
Best way to prepare lobster
Email and LIVE chat questions
41 min
September 30, 2011Top of the Food Chain #021: Introduction to Vodka
We branch out further into the world of spirits as Top of the Food Chain samples a little vodka with bartender Jennifer (no last name, please) and STK beverage manager, Clayton Gibson.
Guest: Jennifer, Bartender
Origins of vodka
Types of vodka
Guest: Clayton Gibson, Beverage Manager STK
Clayton’s three favorite vodka recipes
Email and LIVE chat questions
36 min