EVENTS

Loew’s Lake Las Vegas
101 Montelago Blvd., Henderson, 567-6000
On Saturdays, 11A.M.–3P.M.:
MOROCCAN SOUK MARKET
Mediterranean-inspired bazaar features works of local artists, jewelers, and craftspeople. Wine tasting adds to the fun. Free.

Nine Fine Irishmen
New York, New York Hotel & Casino, 740-6969
March 15–17, various times: CELTIC FEIS 2008 celebrated in the pub (from 11A.M.) and on Brooklyn Bridge (from 2P.M.); Irish entertainment including the Celtic Rockers and Elevation, the U2 Cover Band; a parade with bagpipers, and Irish brews and food. Age res-trictions after 5P.M. Tickets: $50 per person, plus tax 866-750-0358. Valid all three days.

Roy’s Summerlin
8701 West Charleston, 838-3620
March 24, 4:30–6P.M.: Beer Seminar to Celebrate St. Patrick’s Day. Wine Club Members: $20. Non-members: $25. Reservations required; limited “community” seating.
March 26, 6:30P.M., Winemaker Dinner: Tobin James presents his Paso Robles wines, featuring Dream Weaver, “Ballistic” Zin, “Fat Boy” Zin, and others. $85 per person, plus tax and gratuity. Reservations required; limited “community” seating.

RESTAURANT ROUND-UP

Drinking Green at Martinis
1205 South Ft. Apache Road
In honor of St. Patrick’s Day, the martini of the month at Martinis is the “Emerald Isle”—Van Gogh Melon Vodka, Midon,
and Pineapple Juice.

Trevi’s “Spaghetti and Meatballs” Gelato (Forum Shops)
Trevi’s pastry chef and “gelato master”
Hank Sbraccia tricks your eyes and pleases your palate with Spaghetti Ice, a dessert concoction served in pasta bowls that has vanilla gelato “spaghetti” strands, two chocolate gelato “meatballs,” strawberry sauce doubling for marinara, and shaved white chocolate parmesan cheese.

Morton’s The Steakhouse offers best of both worlds
400 East Flamingo Road, (702) 893-0703 or www.mortons.com
Through March 31, Morton’s is offering a classic combination dinner that includes fresh seafood and savory steak. The Classic Combination includes: Morton’s Prime Ranch Steak, a choice of Alaskan King Crab Legs or Australian Lobster Tail, Tender Asparagus Spears and a choice of the Morton’s or Caesar Salad; and is available for $69.Hours are 5P.M. to 11P.M. Monday through Saturday and 5P.M. to 10P.M. on Sunday.

Bleu Gourmet Cab Franc Wars: France vs. CA
8751 West Charleston
Sonny Ahuja staged another provocative Wednesday night wine event at Bleu Gourmet, pitting two French Cab Francs against two from California. To a certain extent, the deck was stacked in favor of the Americans since the French entries were less expensive ($24/$26) than the U.S. offerings ($35/$60). The French also had much lower alcohol, 12%, while the Californians clocked in at 14.5 and 14.8%.
You could identify a wine’s origin blindfolded because of the poles-apart aromas—unmistakably earthy, cedar, and “barnyard” for the French; ripe fruit for the “locals.” Both French wines were from the 2003 vintage. Chinon Les Granges, Loire, opened up slowly in the glass, which helped tame its rustic character. Catherine and Pierre Braton’s Les Galichets from Bourgueil was thin and uninteresting.
A North Coast (CA) blend, the 2006 Lang and Reed Cab Franc showed good black fruit, obvious tannin, and controlled earthiness. The full-bodied, ripe Wolf Family’s 2004 Phaedrus, Napa Valley, with 3% Cabernet was the clear favorite. Too bad there was no upscale French wine for comparison.
At Bleu Gourmet’s novel “wine dinners” you order off the menu, with the wines a free value-added. Chef Zac Long turns out tasty international dishes. Venison arrived with contrasting zesty couscous and sweet raspberry demi-glace. Wood-fired, oven-roasted chicken was accompanied by roasted red potatoes and braised cabbage. Tomato basil soup and Roquefort salad with green apples and candied walnuts are winners, as are the over-the-top chocolate and peanut butter “cups,” bread pudding, and mixed berry crepes.

Chef in the Vineyards
Chef Bryan Ogden of Bradley Ogden restaurant at Caesars Palace has expanded his penchant for American wines to encompass making wine. He’s partnering with John Schwartz, owner of Amuse Bouche Winery in Napa Valley, to create a new Paso Robles winery, “PharaohMoans,” a play on “pheromones,” the sexy chemistry of wine. They’ve recruited Stephan Asseo, owner of Central Coast “L’Aventure” Winery, as winemaker. They only make Syrah from grapes grown on hillside vineyards on the west side of Paso Robles near the Templeton Gap, the breach in the coast mountain range that allows cooling ocean breezes to moderate temperatures of hot summer days. The Syrah ages in French and Hungarian oak. Production is only 250 cases, and the 2005 is sold out; the 2006 is due out this year. With a touch of Cabernet Franc, you can expect flavors of pepper, spice, plums, raspberries and black currants, qualities typical of Syrahs of the northern Rhône.

BOOK BEAT

The Essential Reference of Domestic (U.S.) Brewers
and Their Bottled Brands, 3rd Edition
Don’t leave home without this tome if checking out local breweries, brew pubs, and brews is your hobby. Information covers over 400 brewers and more than 3,100 beer brands. Price: $60 includes shipping and one-year subscription to the book’s Online Companion, updated monthly. 800.247.6554 or www.essential-reference.com

WHAT’S COOKING

Cafe Ba-Ba-Reeba!
Fashion Show mall, 258-1211
Saturday, March 29, 10A.M.–noon: Paella Cooking Class includes food, beverages and a cookbook. $35 plus tax; includes gratuity.

Le Cordon Bleu Saturday Community Cooking Class
1451 Center Crossing Road, Summerlin, 851-5376
9A.M. to 1P.M.: Includes continental breakfast and lunch, $125
Saturday, March 8: Classic French Cuisine
Saturday, March 22: Breakfast and Brunch

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