What Happens in Vegas, Will be Recorded and Shared on this Blog

I'm headed to Las Vegas for a fabulous week of food and wine as a guest of the Las Vegas Convention and Visitors Authority. They put together a culinary journalists tour to showcase the latest industry trends and newest restaurants in the city. We'll be grazing our way through the Palms, CityCenter, Bellagio, Wynn/Encore, Venetian/Palazzo, MGM Grand, and Mandalay Bay, just to name a few.

This trip comes at a perfect time. Since the cookbook production started, I've been pretty much working 7 days a week, usually 12-14 hours a day to keep up with the daunting schedule. It's been a blur of cooking, videotaping, photographing, editing, and writing. The nice thing about a trip like this is not only do I get lots of great content for my American Food site on About.com, but I get a welcomed break from the routine.

Being around all the new and interesting dishes, drinks, and describers of such, will be restorative on several levels. I also get to meet and share ideas with other food writers, which is always a blast. Stay tuned for updates and posts to follow soon. Speaking of following, if you want to come along on what promises to be a very interesting few days in my third favorite city, follow me on my Twitter page. Enjoy!

Vegas Photo (c) Flickr user jimg944

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Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction

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This succulent dish has all the things I love in a recipe; an easy piece of meat to work with, a super simple sauce that tastes like something that took hours, and the classic flavor combination of hot/tangy with sweet/fruity. Our meat choice, the pork tenderloin, is one of the most user-friendly cuts ever. It requires about 3 minutes of trimming and you’re ready to rock. The sauce is made in the pan after the meat is cooked and the sweet and tangy fruit sauce pairs perfectly with the spicy black pepper crust on the pork. Since most of these tenderloins are pretty standard size at about 1 1/4 to 1 1/2 pounds each, 20 minutes at 375F after a good sear in the pan is going to give you a perfect medium almost every time. By the way, you can use any vinegar and fruit preserve in this recipe and it will be great, although there is something about cherry and black pepper that’s magical. Enjoy! 1 pork tenderloin (not loin) 1 clove garlic 1/3 cup white vinegar 1
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When it Comes to Beef, I Usually Leave Wellington Alone

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Photo (c) David Blaine's Flickr Photostream I get lots of requests for Beef Wellington, especially around the holidays. In case you don't know, Beef Wellington is a whole tenderloin of beef, covered in foie gras pate, coated with a rich mushroom paste, wrapped in buttery puff pastry and baked to a golden brown. Sound good doesn't it? That's the problem. The idea of Beef Wellington is amazing, and the aforementioned list of ingredients is spectacular together, but I've always considered the actual dish more of a risky showpiece than anything else. I can sear a filet mignon steak, top it with mushrooms and foie gras, serve it on or near some perfectly baked puff pastry, et viola! That way I can control each component of the dish. When you take the same ingredients and try to perfectly cook them wrapped in puff pastry, you're adding significantly to the degree of difficulty. Having said that, I'll admit it really does make an impressive special occasion dinner
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