Before I begin though, let me say this – I’ve actually had quite a few people recommend this place to me as one of the better Chinese Buffets in Las Vegas, so it’s entirely possible my review is off the mark – but I call them like I see them. If this is what people call “Better”, I begin to suspect that none of them have been to either a real Chinese place, or prefer the bland Americanized version that is so commonplace. Either way, I still don’t see the appeal.

Upon entering the Buffet@Asia at 2380 Rainbow Blvd, I was actually impressed with the amount of food on display & the smells that met me. Everything certainly looked good and fresh, and I was also happy to note they had a Mongolian Grill – a cheesy Buffet gimmick prevalent in places like this, but when done right, oh-so good. With 3 others in my party (Yes, I took the advice seriously enough to take other friends), we were lead to the furthest point in the place, and were crammed in literally like sardines. Perhaps I should have taken it as a bad sign that the Emergency Exit was blocked by a table full of diners – a blatant misuse of space that is against the law. instead, I thought to myself “Wow, so busy they need to do that?”

My first instinct was to head straight to the Mongolian Grill. They had the usual suspects – Beef, Chicken, Pork & Shrimp – but also included a hard to find protein, Squid. The Meats looked fresh, but the seafood choices were swimming in ice water, generally a no-no so I avoided them. After selecting Beef and various veggies including Water Chestnuts, Onions & Peppers (Not separated but together, not good for those who dislike one but love the other), Mushrooms, Bean Sprouts and Bamboo shoots. Had to press a buzzer marked “Press here for Chef”, and was made to wait nearly 10 minutes before someone appeared from the back, walking slowly while tying on an apron.

Taking my choices, he then proceeded to place them upon the grill, and asked if I wanted Spicy. I indicated I did, and he went about cooking. This is usually a quick process on a very hot, flat surface. This however took nearly another 8 minutes, and several times I nearly asked him to take the food up. In all honesty though, I’ve never attempted this style of cooking, so my opinion is suspect. Taking the final dish, I selected some Sushi items that were just too tempting to pass up, and returned to my crowded seat.

I wish I had stopped him. The resulting dish was far too overcooked, making the meat dry and rubbery, and the veggies had no trace of the crunch that this style SHOULD have produced. There was also zero trace of Spicy – in fact, there was hardly ANY taste at all. On the bright side, the Sushi was as fresh as it looked, tasty, and the rice was properly prepared as well. Among the other choices I will talk about, this was easily the best part of the meal, and I can honestly recommend that the Sushi (And they had easily 15 varieties) is worth the $13.99 price to get in.

Going back to select more to try, my eyes were instantly drawn to Lobster (Yes, Lobster) in Ginger & Onion sauce. The sauce was amazingly tasty, unfortunately the method they use to crack the lobster resulted in many small fragments of Shell throughout the meat, so after a few small bites after digging out shrapnel from the slightly overcooked mass, I gave up. It’s too bad, because otherwise I would recommend this highly. On this trip I also selected something called Baked Seafood with Cheese, served upon a Clam shell. Avoid this dish at all costs ye who enter here – it is nothing more than store bought Imitation Krab Salad with Cheese on top & heated. Don’t get me wrong – I actually like the kitsch of Krab Salad – but I prefer it cold and on crackers, not heated with Velveeta. Shrimp & Snow Peas and Seafood Combination were basically the same dish with different veggies – the sauce was exactly the same, resulting in a case where you may as well close your eyes and imagine you’re eating the same dish. The Fried Shrimp was nicely coated in Panko, and had a non-assuming flavor. Still, it was not exactly Chinese in nature.

If you’re assuming by now that they are heavy on Seafood choices, you’d be correct. It’s entirely possible the selections I did not try may have changed my review – possible, but not likely. Among the other Seafood choices were Salt & Pepper Frog Legs, Steamed Fish, Raw Oysters, the obligatory Crab legs and Steamed Fish.

I next focused on some classic items & a couple base ones as well. Spring Rolls (Labeled as Egg Rolls which they aren’t) were nicely crispy, but otherwise totally bland.  Cream Cheese Wontons tasted good, but were unfortunately none to fresh, and instead of crispy were dull and listless. Pot Stickers proved to be tasty but undercooked. Some type of steak (It was labeled Rib Eye, but I believe it to have been Sirloin) was unassuming and proved to be tasty but nothing special. Chinese & Japanese style Teriyaki Chicken were both prepared correctly although the Japanese version was missing something in the sauce.

Finally, one of my all-time favorite items – Sesame Balls. When cooked properly, these are actually round orbs with a slightly crispy texture filled with Red Bean paste, a slightly sweet concoction that some don’t like, but I sure do. These however were entirely flat, very undercooked & greasy. They tasted right though, so there was a bright side. I avoided the VERY picked over Dessert selections, but my companions all liked the Chinese Donuts.

Suffice to say, the bad far outweighed the good here. I’m hoping this was just an off night, because I just can’t see how my sources, who usually have good taste, could be this wrong. There are at least 10 more Chinese Buffets in town with a lower price that are far, far better. I’ll get to one of them and post a review soon, so that you can avoid a place like this.

Buffet at Asia
2380 S. Rainbow Blvd.
Las Vegas, NV 89146-2977

2 Other Locations

Price & Hours:

Lunch:
Mon – Sun 11am to 3:45pm    $6.99

Dinner:
Mon – Thu 3:45pm to 9:30pm  $10.99
Fri – Sat 3:45pm to 10:00pm    $13.99
Sunday – 3:45pm to 9:30pm     $13.99

All Drinks $1.29 (Milk & Juices no refill)

To begin – I wanted to do things the “Right” way. I wrote facilities Emails & made phone calls repeatedly, asking for the express permission to use Logos, Names and perhaps even take Photographs. Many of the places in question ignored me completely – so I thought ‘Screw it” and did as I pleased, using whatever I had at hand. Some of them were nice enough to write me back and while not at all saying ‘NO’, were quite unhelpful as to my requests. basically, it was a wall of apathy. They want Press, but don’t seem to understand that the Food Blog IS the up and coming way for people to check out if a place is worth spending their hard earned Dollars at.

Big clue to all the Casino properties – a single bad review is more damaging by far than a bunch of ‘half off’ coupons can pull you out of. No, that’s not a threat – just a friendly clue. I pride myself in calling things the way they truly are – which is why I turned down several offers of Free buffets when I made my inquiries. Sure, I could have enjoyed a night out on their dime – but then *I* would question my own integrity as to any review I wrote about the establishment.

On the bright side, I’d like to give major Kudos to the Tropicana property. When I asked them, they were polite, were thrilled at the idea – but since they were undergoing major renovations across the whole property, they’d prefer I waited until things were settled. Thanks Tropicana -I will wait, and I will be sure to see you as soon as you are done.

So, from this point on, I will be doing my level best to get to the rest of the On and Off Strip Buffets as soon as I can. In fact, I already have 3 in the bag ready to go – look for them starting next week.

But while I have your attention, allow me to rant a bit about the silly world of Food Blogs & Food “Critics”.

Is it any wonder more and more people are turning to Food Blogs to get information about a place to eat? I mean seriously here, ‘Critics” have for some reason started to take themselves seriously – so much so that the Camp portrayal of one in the Pixar film Ratatouille (Anton Ego, ably voiced by Peter O’Toole) seems far more lifelike now than it did when I first watched the film.

So, let’s not mince words, shall we? Nowadays, Food “Critics” have turned into a bunch of pretentious, pompous, overbearing pricks. No longer is their cause a celebration of Food, telling everyone within earshot where to find “the good stuff”. No, today’s ‘Critics” are self important windbags, feeling that the success of an establishment rests squarely on their shoulders. They seem to honestly believe that a bad review from them will send people screaming away from an establishment faster than if a diner found a human finger in their Fries.

This is not to say that some of them aren’t quite entertaining, and even endearing in their way. Jeffrey Steingarten comes to mind. No doubt if you watch the Food Network you’ve seen his self importance on display on shows such as Iron Chef: America & Worst Cooks in America. His very bearing exudes that his opinion should trump those of his fellow judges, and with snide comments tossed towards his fellows, he amuses us to no end. Just watch him though. The very way he holds himself, the words he chooses – all are indications that he is above all of us as far as cuisine goes.

Consider this quote from his book ‘The man Who Ate Everything’;  “I have always considered “Greek cuisine” an oxymoron. Nations are like people. Some are good at cooking while others have a talent for baseball or manufacturing memory chips.” In this one statement, he not only looks down his nose at US, but also towards the Greeks, Taiwanese and even the rest of America. I don’t know about the rest of you – but while Spanakopita & Baklava may not be haute cuisine, it’s tasty. And in the end – isn’t THAT what we really want, good tasting food?

So really now – this is a call to all of you out there. I want to see your opinion. Respond to this blog post, or mail me directly at Renegade @ShootFinish.com with your thoughts. Do you pay attention to Restaurant Critics anymore – or have you left them behind to discover your own Culinary adventures? And don’t forget to Digg it, send it to your friends – let’s really see what people think!

So, imagine my delight when upon opening a FedEx package last night, I find a bottle of 1800 Select Silver Tequila. To be exact, a bottle of the 1800 Silver.. 100 proof, 100% Agave and practically begging to be cracked open.

I’ll admit outright – I haven’t been a big fan of tequila since a particularly fun night in my early 20s, that I to this day can’t remember clearly.  And, not too long ago, I happened to have my first shot of tequila since that night – Patron Silver it was. I usually stick to Margaritas when it comes to this liquor, but that Patron shot convinced me I had been letting my past cloud my judgment. I found that, as any tequila drinker can attest, when it’s not cheap tequila it can be quite good straight.  So I’d actually been looking forward to receiving and cracking the 1800 Select Silver.

Since I’ve developed bit of a taste for straight-up Single malt, I thought starting with some shots straight out of the freezer would be good, rather than just make a Margarita. The first shot was quite smooth, so much so that I had to try it again to refresh my tequila taste buds. After 2 of these, much as I enjoyed the flavor (hints of Pepper and banana – strange combination, but it works), I was beginning to have images of my youthful indiscretion dance through my mind.

So what was I to do? I looked around the kitchen at my instruments of culinary destruction, and upon eying my trusty blender (it goes to 11) began to search for the appropriate ingredients to make a Margarita. Yep, I had limes, Sugar, Water & Cointreau – many prefer Triple Sec or Grand Marnier, so feel free to use your favorite. All systems were go.

As I prepared the needed elements, I placed a quick shout-out to some friends, and had them come over for drinks. We all enjoyed the resulting concoction that emerged from my blender, so all in all a success. In the long run though, I say keep the 1800 for sipping or shots, and use a house brand to make a Margarita.

My Margarita Recipe:

• Salt for rimming the glass (optional, but fun)
• Ice
• 1/2 ounce simple syrup (Directions follow)
• 1 1/2 ounces tequila
• 1 ounce freshly squeezed lime juice
• 1/2 ounce Cointreau

Directions:

1. If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.
2. If mixed, Fill the glass with ice; add tequila, simple syrup, lime juice, and Cointreau; and stir a few times until chilled.
3. If blended, Fill Blender with ice; add tequila, simple syrup, lime juice, and Cointreau; blend until smooth.
4. Serve immediately.

You’ll note I give two different instructions here, 1 for Blending and 1 for Mixing. This is due to the ever argued notion of which is superior – let your taste declare which you prefer, and enjoy as you will. Additionally, you’ll note I use a simple syrup for some sweetness, as I feel it makes for a more balanced beverage full of sweet & sour notes. Feel free to eliminate the syrup.

Speaking of which, for those who are unfamiliar with how to make simple syrup:

Ingredients:

• 2 parts sugar
• 1 part water

Preparation:

1. Bring the water to a boil.
2. Dissolve the sugar into the boiling water.
3. Once the sugar is dissolved completely, remove the pan from the heat.
4. Allow to cool completely and bottle.

Part 3 has taken so long because I foolishly tried to follow the “rules”. Since I am using Logos and names of the Vegas Buffets I review, I decided to do it ‘right’, and sent Emails to each Casino’s PR department, stating my intent to Review their Buffet, and requesting permission to use their respective Logo. Long story short, those that bothered to answer merely asked me to forward my request to somebody else – which I did. Each of those secondary Emails have been largely ignored – so be it. I’ll use them anyway, and because I’m a fair guy, I won’t even take it out in my review – I’ll be fair because YOU, the reader, deserve that.

The Cannery Row is nestled in the confines of the Cannery Casino & Hotel, a casino that caters primarily to the Local crowd. Located @ 15 minutes from the Strip towards North Las Vegas (I-15 & Craig), I can honestly say I’ve never stepped foot in the Cannery without there being a good amount of people there. So obviously, this place must have something going for it.

Now, I’ve tried & enjoyed their various Restaurants (Their cafe in particular) several times, but the Buffet has pricing and scheduling issues that have made me stay away until recently. What changed you ask? They decided to send out some BOGO coupons to their players, so any excuse about pricing I had evaporated, so I grabbed the family and headed on in.

On first glance, the buffet appears to be quite small. There are 5 serving areas (Technically 6, but 2 are copies of a Salad station) with seating for maybe 150 – I  assumed they expect a quick turnover, and I was correct, but more on that later.

The Salad/Soups were of course your standard fare – this is after all a Local’s draw, and the majority of those tend to be Seniors. However, they were kept stocked and properly chilled/heated as needed, and for me this is a definite selling point. I can’t count the number of places I’ve gone to that have limp salads and tepid soup – atrocious. The ‘Star’ of the Salad presentation was called an Antipasto, which in reality was several meat cuts with white cheese (I know cheese, but even I couldn’t guess what type), artichoke pieces in a tasty marinade. Even without knowing exactly what each piece was, it was still enjoyable. there were 2 soups present, the obligatory Chicken noodle (Which would have been great had it not been overly salted) & a decent Bean soup.

Moving on to the Entrees displays the weakness of this buffet. Without exaggeration, what you find being offered is either delicious or so bland as to make you wonder what is being served. For example, a dish labeled as Chicken Oscar was quite good, even if it didn’t have any of the items that make it ‘Oscar’ (Namely, no Asparagus, Hollandaise OR Crab). this had various vegetation in a cream sauce. As I say, tasty, but not what it’s supposed to be. There was also a Seafood Fra Diavolo that again tasted great, but finding the Seafood proved difficult. On the bland side were items such as Chicken Ala King – done properly this average dish can impress. Cannery’s version however tasted as if the Cream sauce contained only Flour and water – in looser terms, thin library paste with Chicken and veggies.

One thing that really confused me was their attempt to make some dishes pull double duty. For instance, Beef Fajitas which were quite good were also to be found labeled as ‘Beef tips’, the difference being a sickly sweet sauce added. To say that the ‘tips’ failed is an understatement. The Prime Rib was well cooked – but again, a flip side – with very little herb crusting, the flavor was not what one would have hoped for.

Now, the ‘Ethnic’ offerings suffered the same hit and miss complex that the rest of the Entrees did. On the Asian side, delicious Gyoza (Potstickers) were teamed next to bland Egg Rolls. Broccoli Beef hit the spot while something claiming to be Szechuan missed the target entirely. Mexican food fares much better, but this is mostly because this is one of the few buffets I have encountered that actually have sauces and toppings to modify your experience as you like. Still, beware the ‘closing time’ curse – you know what I mean, the time where they stop putting out fresh food, and your Enchilada ends up being dryer than a bone…

The desserts here follow the same pattern of cost cutting most buffets are using these days – outsourced, standardized fare. It’s almost inexcusable for an establishment that shares a residence with a Steakhouse, a Mexican food place and a Cafe to have boxed pies & cakes – especially considering that having tried desserts at the Cafe, I can attest that their Strawberry Shortcake is far better than ANY dessert at the buffet.

Now for where the Cannery Row really displayed a complete lack – customer service. On a night where the room was less than half full, my family was made to wait excess amounts of time for refills on beverages, having to go so far on two occasions to flag down someone to take care of our requests. And then, the most ridiculous thing of all happened.

At 30 minutes before closing time, a major change underwent the area and staff. Without warning, the wait staff we had been familiar with vanished to be replaced with what I like to term a wrecking crew. By this I mean simply that in less than 10 minutes, all unoccupied tables had been cleared and cleaned, and these vultures swept down on each table as it was vacated, picking it clean as.. well, like a vulture would. The worst part was the expectant, often accusatory looks they gave those of us taking our time to complete our meals, as if we were some foreign matter that needed to be cleaned as they cleaned the tables.

Overall, I can say that *IF* you go at the right time and day, pick your foods carefully & possess a BOGO coupon, Cannery Row is better than some of the lower price buffets in Vegas. However, at all other times – if you want a decent meal, pay the price for one of the Cannery’s other restaurants.

• Cannery Row Buffet in the Cannery Casino
• 2121 East Craig Road, North Las Vegas

I’ve been eating at The Feast for quite a while now. At the start, it was taste that drove me there. The food was always fresh and tasty, and the price was definitely a plus. Now though, it’s Price that drives me there -  along with other Locals and those staying at Palace.

Now don’t get me wrong – the food isn’t BAD now, it’s just not up to the same quality they used to present. When you could always count for the proteins at the Carving Station to be juicy and flavorful, most times now they are dry, overcooked and lifeless. If you are lucky enough to get in the line as they bring a new roast out, you’ll be happy – they can cook well, it’s simply the time under heat lamps that ruins the proteins. In addition, at most times you can get a cooked to order hamburger with the works – and they do that nicely. But did you really choose a buffet for a burger?

Where The Feast shines is in side dishes – but again, only when they are freshly served. They have a tasty Stuffing, the Mac and Cheese satisfies and all types of veggies are (usually) well prepared and tasty. Their Salad station offers the usual suspects with chilled plates -  a nice touch that most buffets have cut out as of late.

Most disappointing now is their Dessert selection. Where they used to have hand-dipped Ice Cream, there is now the obligatory soft serve machine. Where there used to be pastries, pies and cakes that seemed to be prepared on-site, they now offer outsourced confections that while tasting good, they suffer from the “mass production” effect of being nothing special.

My advice if you wish to go to The Feast at Palace Station is to hit them up on Sunday & take advantage of the Brunch. It’s the one day of the week where you are guaranteed to get fresh food, and top it off with a Live Omelet station. I’ve always been a fan of Omelets, and places with a cook who understands the term “Garbage Omelet” (Everything) always make me happy. The Feast doesn’t disappoint there, every fry cook who has made me an Omelet has known the term. Add to this Champagne (This may have changed recently, contact The Feast to confirm) that comes when you request, it makes for a decent meal, if not one to write home about.

As with most Casino buffets, make sure you have a Player’s Card in order to take advantage of lower prices. If nothing else, saving 2 bucks will make you happy if you choose to eat here. Out of 5 Stars, The Feast at Palace Station gets 2 Stars – which jumps to 2 1/2 for the brunch.

The Feast at Palace Station, 2411 W. Sahara Ave.

All You Can Eat. All Day Long.

The All Day Buffet all access pass just $19.99 adult/ $16.99 child.

Pricing

Hours of Operation

As many already know, Buffets & Prime Rib used to be THE way to eat in Las Vegas, primarily because the Fine Dining choices were extremely limited. Long before names such as Lagasse, Puck (Who was among the first), Keller or Flay elevated Vegas to a ‘Culinary Destination’, you either sought out a cheap Steak and Eggs (Sold at most if not all Casino Cafes 24 hours a day) or bellied up to the Buffet line for inexpensive Shrimp and (mostly) poorly prepared beef.

With the explosion of Fine Dining, buffets in Vegas either went 2 routes – they tried to compete on price by lowering their cost, or they went the other direction, and ramped up their selections to be almost as good (in quality) as the Fine Dining restaurants. To no surprise, neither route was extremely successful, but it did revive the Vegas tradition of hitting the Buffet before, during or after a night of Shows or Gambling.

For the first installment of Food and Loafing, I have chosen a Casino buffet slightly off The Strip, hosted at the Las Vegas Hilton. The Hilton has for quite some time hosted some of the more popular attractions with Barry Manilow as a headliner, the Star Trek Experience (Now gone) and restaurants like Benihana & Quarks.

The Buffet (Which is a description AND it’s name) at the Hilton was always pretty good, but nothing to write home about. In recent years however, they managed to set a buffet line with Prime Rib that was wonderfully prepared, other proteins like Turkey, Sirloin Steak & Lamb chops (Amazingly tender and juicy for a buffet) and Vegas staples like Chinese dishes.

Lately though, The Buffet has been going through some major peaks and valleys in regards to content and quality. Quite frankly, it’s hit or miss on whether you’re going to have a delightful meal, or just standard fare. This actually amazes me somewhat, because for quite some time The Buffet was a standard destination on those nights out we Vegas locals tend to love. We of course love this because being a Local has it’s perks, and at The Buffet it was 25% off the purchase price – and at Dinner (Which includes complimentary Beer & Wine, something that sets The Buffet apart from it’s competitors), these savings equaled a reasonable meal that happened to be tasty as well.

On my last trip here about 2 weeks ago, it was a ‘Hit’ night. My party arrived @ 6:30pm, a time that usually means we will not hit a long line – and we were not wrong. The wait time was a mere 3 minutes from payment to seating – the usual time is @ 10 minutes, and we have encountered up to 25 before. The Hostess was genial, but new to us – seems that some of the regular staff has gone to ‘on call’ status, which is a shame as it was always nice to see a familiar face who knew our needs (One companion is confined to a wheelchair).

Here’s where the one downside to this experience occurred. The Wait staff is possibly the weakest link at The Buffet most times, and this was no different. It took nearly 20 minutes to get our Beverages (Aside from the Beer/Wine which is self serve via an attendant), which means the firs 1/3 of our meal was spent without a drink.

Aside from that, everything was hitting on all cylinders. The proteins were all juicy and well prepared, from the grilled items to the carving station. Side dishes from Mashed Potatoes & Vegetables were plentiful, and the Salad selection was cold as they should be – only problem there is the lack of meaningful choice. The Mexican & Chinese entrees were fresh and kept filled, and the raw Shrimp & Sushi were also kept stocked, something The Buffet sometimes neglects. The Dessert selection was diverse on this night, offering cakes, pies and some delightful tidbits such as a Brownie covered with a 3 flavor mix of Mousse that titillate the taste buds.

For me though, The Buffet offers 2 ‘Live’ Cooking Stations which make the meal. One is a Pasta station that while limited in pasta selection (Bow Ties, Spaghetti, Shells and usually Penne), is made up for with the skill of the man doing the cooking. He seems to know how to prepare many versions of sauces, and makes a mean version of Shrimp Scampi. On this night however I asked him to use his imagination to make me a Primavera like dish, but add Shrimp & Spinach. He did not fail, and his improvisation was simply delicious. Don’t miss the Pasta Station (Assuming it’s there – at times the Hilton tries to cut costs by only offering pre-made pastas).

The 2nd Station is fairly new (within the last year) and seems to be a new Vegas craze. I of course refer to a Dessert Crepe, and they offer 3 different fillings in Apples, a Berry Compote & a Peach concoction. I have encountered 2 times when they also are able to do a Cherries Jubilee & Bananas Foster fillings – both quite tasty. If you are a traditionalist, these are slightly off kilter, but any sweet tooth will be well served.

Overall, The Buffet gets (and usually deserves) a solid 3 1/2 out of 5 stars, however at times the experience has rated only 2 stars, which is why I say it’s hit or miss. If they were able to deliver the same experience consistently, I would heartily recommend this place, but with the nature of their inability to keep a standard, I say hit this only if you happen to be there and don’t want to travel to eat.

The Buffet in the LV Hilton, 3000 Paradise Road.

Hours of Operation

• Breakfast: Mon-Fri 7am – 11am
• Lunch: Mon-Fri 11am – 2:30pm
• Dinner: Mon-Sun 5pm – 10pm
• Brunch: Sat-Sun 8am – 2:30pm

Pricing (Locals receive 25% off with stamped Player’s Card, plus special deals on Wondays/Wednesdays)

• Breakfast $12.99 plus tax
• Lunch $13.99 plus tax
• Dinner $17.99 plus tax (Includes Complimentary beer & Wine)
• Brunch $17.99 plus tax (Includes Champagne & Mimosas)

In my youth, my tastes were of course influenced heavily by my family. Sadly, my family were not adventurous when it came to food – plebian comes to mind, as they were VERY into the ‘Meat and Potatoes’ that they had been eating for years. Problem is, those meats were always either cooked “well done” (in this case, think shoe leather) or boiled until they were a gray, listless mass. It’s not that they didn’t taste good – but as I would find out later in life, they could taste SO much better when prepared properly.

One thing my family did right was choosing places to eat out. Amazingly, their love of the overly cooked meats at home carried over to asking for it to be overly cooked out as well – but I was able for the first time to experiment by requesting less than Well Done. One such place was a Tempe (Az) institution, Monti’s la Casa Vieja (The old house), where they would take us on special occasions. It was there that I first went from Well to Medium, and eventually Medium Rare, something that really set me apart from the rest of my family. As they were eating their (to me) dry, gray mass of meat, I was discovering (and savoring) that the singular stripe of pink/red in the center made a much juicier, and therefore tastier experience.

Monti’s will always hold a place in my heart no matter what culinary greatness I find. Yes, it’s Steaks and Prime Rib were excellent – although The Stockyards Restaurant had better steaks, and for my money, “The Prime Rib” (Which I don’t think exists any longer) was superior for it’s namesake item. What always set Monti’s apart for me though was two things – It’s special bread called “Roman bread”, and it’s Cinnamon Ice Cream.

To this day I can’t taste Focaccia without always comparing it to Roman Bread. Since it had been served at Monti’s for years before Focaccia became such a trendy thing, I at first didn’t connect the 2 in my mind – but there’s no doubt about it, it’s the same thing. The only real difference is the use of Onion and Rosemary in Monti’s recipe – Which I will give you at the end of this piece. And of course as a kid, the Ice Cream was at that point the end all, be all of going there. It was creamy, and the Cinnamon taste was not the “hot” variety popular today, but a smooth finishing flavor that would linger for an hour after you finished. Simply amazing.

I’m told by friends who still live in the area that Monti’s has become somewhat – Less – in their eyes over the years when compared to the newer, trendier places. Since I am not there, I won’t make a judgment – but I will say that I tend to doubt it. Chain restaurants will never have the appeal to me as they do for others.

Now as promised – Roman Bread!

Makes 12 to 16 servings

• 2 packages active dry or instant yeast (1 tablespoon)
• 1 tablespoon sugar
• 1½ cups lukewarm water
• 4 cups flour
• ½ cup finely chopped onion (Tip: Use dried onion flakes and reconstitute them in hot water, gives a better flavor)
• 2 teaspoons salt
• 2 tablespoons dried rosemary, finely crushed
• 2 teaspoons vegetable oil

Combine yeast and sugar with lukewarm water in a large bowl. Stir to dissolve yeast. One cup at a time, mix in the flour, then add onion, 1½ teaspoons salt and 1½ tablespoons rosemary. Mix well. Turn dough out onto a lightly floured surface and knead until smooth.

Place dough in an oiled bowl and cover with a clean linen tea towel. Let rise until doubled. When dough has doubled in size, punch down.

Pre-heat oven to 400 degrees, then turn down to 375 degrees.

Flatten dough to 1 inch thick across a lightly oiled cookie sheet. Pat the top of the dough lightly with the vegetable oil and let rise again until doubled. Sprinkle all over with the remaining rosemary and additional salt. Bake 20 to 25 minutes. Cut into squares and serve.

OK, so maybe the concept IS a tad eccentric – then again, so am I. Suffice to say that in my brain, it all makes sense. I’ve simply taken all of my Loves and combined them so that in one easily accessible place I can proclaim to the world at large – This is me.

In simpler terms for those who just love to have things broken down to their essence, Shoot Finish combines the worlds of Pro Wrestling, Food & Drink, Gaming – and the occasional foray into Politics, although I keep those brief. At first, these may all seem mutually exclusive. But anyone (And I mean anyone) actually digging deep down will discover there are links.

It’s no secret that a Wrestler like any athlete runs on the correct application of Food & Drink. And a good number of them actually like those comestibles to be of the gourmet variety – or at the very least they have to TASTE good. And likewise Wrestlers, despite their undeserved reputations, love to have fun – hence Gaming. Opinions about the world around them – Politics.

See? It all makes sense.

Well, I guess there’s no avoiding it now. Yes, I have been asked specific questions, and I will do my best to answer them. After all, you the reading audience deserves my best. At the very least you deserve 95%, and since that’s easier to give.. no, no – 100% or nothing.

So please, sit back and consider this an FAQ for Food Fight – and decide for yourself from this point on if what I tell you on key issues – Recipes, places to eat, tips – are on the money, or just insane ranting.

1) Do you have any education about this, or do you pull it out your ear (Real word replaced for our younger readers!)?

Let me say this right off the bat – in my opinion Education about Food is vastly overrated. Sure, as a Chef, being trained at Le Cordon Bleu gives you cred – but I can name 100 housewives that can outcook them with the only training being at their mother’s knee. Can’t be a Sommelier unless you take classes and exams – but you don’t need a parchment to tell your tastebuds what’s delicious.

With that said – yes, I have some training. I attended the Scottsdale Culinary Institute, which ironically NOW is Cordon Bleu affiliated. Add to that 20+ years in the food business, and there ya go.

2) Do you actually make the recipes you post, use the products or visit the restaurants you write about?

Danged right I do. In some cases with recipes I have modified I will give credit where due – otherwise it’s all me.

3) Will you Rate/Review my Restaurant/Product?

Yes, I will – provided I can afford it or am supplied with a Demo of the product – or Gift Certificates in the case of a Restaurant. If the restaurant is not local to me (Las Vegas, NV), you may have to wait until I visit whatever City your establishment is in – or you can buy me round trip air (Just kidding. Really).

What I will NOT do is accept Cash or be comped to a meal, as either of those can be twisted to look as if I am being paid for a review. And while I am not above getting “free stuff”, Reviews are based only upon my perception of the Product, not the fact you sent a case when I only need one. Just a word of warning there.

3) Why does Food Fight also appear on OutImpact.com?

For those who don’t know yet, my BFF is the Creator, Owner and Operator of Out Impact Inc, a gay omnimedia company for both gay men and women with a strong focus on making a positive impact in the gay community. I am happy to say I was some small amount of help in getting things rolling, and when offered the chance to be an Editor for them, I jumped at it. As such, Food Fight got what amounts to a Syndication partner in OI – and what Writer doesn’t want to see their work spread?

PS: I am the “Token Straight” guy who works for OI. I only mention this because my Wife is making me state clearly that “I am taken”. Love you honey!

4) Can I give you money?

Sure you can. Low denomination, US bills please – checks take too long to clear for my taste.

Seriously though, I am a Writer. If you have any Writing related work you feel I would be a fit for, don’t hesitate to pitch the idea. However, I do not work for Free unless arranged in advance for certain entities such as Charitable organizations.

So there you have it, a few of the more focused questions I have received. I’ll answer more in future installments, but really folks – try to keep it about food, k?

One of my particular favorites lately has been a simple Chorizo and Egg burrito. The ease of preparation is deceptive however – if you get it wrong, it can be quite a greasy mess, and then you find stains on your shirt. But from simple beginnings, it can be taken any number of ways – you can use home fries or hash browns instead of the boiled potatoes in my recipe, and it can be eaten simply rolled up, or smothered in a nice Red or Green Enchilada sauce & Cheese for a special treat.

One thing I find is that a Fruit based Salsa does more justice to this creation than standard Salsa or even Pico de Gallo. The sweetness cuts through any residual greasiness, and melds the flavors together far better. Don’t be afraid to experiment, try Pineapple or even a Citrus based Salsa to find your favorite.

CHORIZO & EGG  BURRITOS

12 min | 2 min prep

SERVES 2

The basket itself held many,many goodies ranging from Beanie Weenies to a Moon Pie to my favorite thing, Spam. My family hungrily claimed their booty, but in true fashion shunned the Spam – their loss, my gain as I was able to make the very tasty treat, Spam Musubi.

Spam Musubi is a very popular Hawaiian snack that brings to mind sushi. The Spam is either quickly seared  or just cut into shape, then placed on top of rice and wrapped in nori (dried seaweed.)

If you enjoy Spam like I (And a lot of Hawaiians) do, give this one a shot.