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.

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.)

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?)

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.

FOIE GRAS APPLE STUFFING

2 pounds fresh foie gras

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.

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.

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.)

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.

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.

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.