HERALDING_THE_HOLIDAYS
'Tis the season when Lake Las Vegas comes alive with garlands of lights and extravagant decorations and launches the holiday festivities with its tree-lighting ceremony, scheduled for 8P.M. on Friday, November 16. The 40'x70'-foot floating ice rink also opens and gives skaters a spectacular scenic setting to enjoy. Musical entertainment, Santa and his elves, and homemade hot chocolate will add to the opening night revelry. The rink hours vary by day, and the season extends from November 16 to mid-February. For more information, visit www.iceskatinglakelasvegas.com.

More water-borne merriment, the "Parade of Lights" on Balboa Bay Harbor in Newport Beach, creates the holiday spirit. From a superb vantage point at the Balboa Bay Club and Resort you can marvel at fantastically decorated vessels from yachts
and boats to kayaks and canoes. The show sets sail at 7 p.m. every night Wednesday-Sunday, December 12-16. This year is the
99th anniversary of the annual Newport Harbor Christmas Boat Parade, which has been hailed as "one of the Top 10 holiday
happenings in the nation" by the New York Times. Although it's on dry land, the Balboa Bay Club joins the party with over 700,000
lights cascading over the exterior of the resort. 949-645-5000 or www.balboabayclub.com

DINE WITH THE DEVIL AT MONTE CARLO
The vibes of a Mexican coastal cantina set the mood for Diablo's Cantina at Monte Carlo Resort and Casino. You can enter the open-air dining and partying Mecca from the Strip past a walk-up frozen/specialty drink bar, as well as through the casino.

This latest multi-level megaplex shakes up the entertainment scene with 13,000 square feet of food and fun in a fiesta-like atmosphere. You won't have to cross the border to indulge in food with a flair created by Executive Chef Noé Alcalá, formerly of Pink Taco at Hard Rock Hotel. Among his devilishly good choices are Diablo's Spiced Skirt Steak Nachos, Diablo's Signature Three-layer Club Quesadilla, and Diablo Death Wings, spicy chicken wings sauced with a smoked jalapeño blue cheese. When you get to dessert, you can even build your own cupcake tops.

They pour 75 different types of tequila, and roaming tequila señoritas will help you make your choice or you can sample three in a Family Flight Tasting. Their signature margaritas come in two sizes-individual and gigantic for table sharing. Ten large plasma screen TVs dispersed throughout the space guarantee great sports and entertainment viewing. The second floor provides an open-air center bar area and stage for live music, rotating entertainments acts and weekend DJs.

Open daily: Restaurant hours 11A.M. to midnight;
Lounge hours: Sun-Wed 11 A.M. to 2A.M., until 3A.M. Thurs-Sat. 730-6666

AYE, THAR'S THE RUB!
Paul Kirk, aka The Kansas City Baron of Barbecue, turns up the heat with RUB BBQ on the second level of Masquerade Village at the Rio All-Suite Hotel & Casino. Chef Walter "Skip" Steele is resident "pit master." He arrived from St. Louis where he co-owned Super Smokers BBQ restaurant chain.

Modern industrial loft chic decor in the 9,000-square-foot space combines fiery reds, weathered metals, aged brick, and rustic wood floors and ceiling beams. The menu features traditional barbequed ribs prepared St. Louis-style and barbequed sausage and pastrami slow cooked over wood pits for 14 hours. Specialty dishes include highly prized "burnt ends" that are smoked twice until crispy and then lightly sauced, Szechwan smoked duck, and a "Taste of the Baron" that serves seven different meats topped off with a quarter rack of ribs.

RUB BBQ is open for lunch and dinner daily and features live bands spanning the musical spectrum on weekends; 777-7777.

CHARLIE PALMER HEADS NORTH
With the opening of "Charlie Palmer Steak" and "Fin Fish" at the Grand Sierra Resort in Reno, Charlie Palmer stakes his claim as the first celebrity chef to establish not one but two fine dining outposts in Northern Nevada. Executive Chef Matt Hill from Charlie Palmer Steak in Washington, D.C., heads the team in both kitchens.

Architect Martin Vahtra, a long-time Palmer collaborator, has given each of the restaurants and the shared lounge a distinct personality. The warm red and navy of the lounge encourage you to relax and enjoy your favorite libation and nosh on iced shell fish or delicious Southern Pulled Pork and Kobe Burger Sliders on Fresh Sesame Baked Brioche.

Natural driftwood walls, inverted aluminum bowl lights, and a palette of sea foam blue, sage, and sand welcome you to Fin Fish, Palmer's first seafood concept. Guests may dine at booths, barstool tables, or a U-shaped diner-esque counter overlooking the soup and iced kitchens. In addition to the extensive raw bar, soups, and chowders, the Maryland Crab Fritters and Scallops and Short Ribs and Grilled Bone Marrow are outstanding.

An enormous metal ceiling sculpture by Wagner, Devencenzi and Roberts, dominates Charlie Palmer Steak. A ceiling-to-floor chain maille curtain and curved wall divide the space into secluded tables, an open seating area, and recessed booths with high, terracotta leather-like padded walls. An extensive surf, turf, and poultry menu abounds with options. The pork and 28-day dry-aged Angus beef were excellent. Be sure to try the three-day reduction red wine "Jus" and the over-100-ingredient house steak sauce.

Above all, save room for the crunchy, yet smooth, seven-layer Chocolate Peanut Butter Bar or one of the other luscious desserts.

RUMJUNGLE'S SOUTH OF THE BORDER SIZZLE
If you think all RUMJUNGLE at Mandalay Bay has to offer are flaming torches, voluptuous go-go girls gliding across the ceiling on trapezes, and huge crowds restrained behind red ropes, you have a lot to learn about this hot spot for great "Churesqueria," the flavor-full skewers of barbecued meat "imported" from Brazil and Argentina.

Executive Chef Gerardo Benitez listed some meats impaled on 3-1/2' swords that crisscross the four open-fire BBQ pits: Portuguese, Spanish, and Andouille sausages; applewood bacon wrapped Jamaican jerk chicken, Angus top sirloin, to mention a few. Fireplace-size mesquite and hickory logs provide the fire. Servers bring the swords to the table and carve off portions of meat.

"We buy logs and charcoal by the pallet," he said. "Every meat has its own marinade and basting sauce. Although we have an a la carte menu that includes seafood and salads, for example, about 70 percent of our orders are for Churesqueria."

True to its name, RUMJUNGLE pours over 200 rums at its five bars. They also offer rum flights so you can taste and decide on your favorite.
(Try Rumjungle juice.) Ever-changing colored lighting and LED lights under the bartops help keep the energy high, as do DJs, Conga drums, and dancing when the night club is in full swing. That's also when the bottle service room with personal servers hits high volume.

Hours: Lunch 12-4; Dinner 5-10, Tuesday-Thursday, 5-9,
Friday-Monday; nightclub, 11P.M.-2A.M. daily.
Thursday: Salsa Night
Monday night: Ladies' Night when women pay a $10 cover charge
instead of the usual $25 and their drinks are on the house till 1A.M.
632-7777

RESTAURANT GUY SAVOY TAILORS MENU FOR INTRODUCTION OF ZEGNAINTENSO
Ermenegildo Zegna at The Forum Shops at Caesars Palace launched their newest fragrance for men, ZegnaIntenso, with a culinary extra-vaganza created by the chefs of Restaurant Guy Savoy. Fragrance creator Daniela Andrier noted that ZegnaIntenso is a "graphic fragrance, black and white, luminous and mysterious," as reflected in notes ranging
from the freshness of green mandarin, Italian lemon and cardamom
to the oriental spice of iris, vetiver and belambre.

Inspired by the fragrance's notes, Michelin-starred Guy Savoy, also located at Caesars Palace, presented a tailored menu for guests to enjoy while experiencing the new collection and scent. All dishes were paired with special wine selections from sommelier Michael Shearin.

Representing the spicy notes of Green Mandarin, Italian Lemon and Cardamom were Tuna Tartare, Lemon and Mandarin Vinaigrette paired with Bridlewood Reserve, Viognier, Central Coast, 2006; and Oyster in Ice Gelée was paired with Rustridge, Sauvignon Blanc, Sonoma, 2000, as was the Foie Sel, Cardamon Gelée.

For the Cedar Wood note, the chefs prepared Smoked Salmon, Lemon and Herb Cream which was paired with Chateau Initial de Desmirail, Margaux, 2004 as was the Mushroom Royal, Bacon, Crouton, Parsley Emulsion which defined the Santeel Wood.

Sweet Iris, a dish of Chocolate "Palet" with Tonka Bean, and Vanilla All Around were all served with Castle Merlot, Sonoma, 2000. Prepared for the Vetyver was Scallop Ceviché, Lemon Grass Gelée and served with Bridlewood Reserve, Viognier, Central Coast, 2006.

The Musk note scored a Petite Chicken Ballontine, Eggplant, Fennel, Spicy Jus dish served with Domaine des Dourelles, Gigondas, 2004.

Stop by and smell this wonderfully sensual yet virile, fragrance at Ermenegildo Zegna's in The Forum Shops.

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