OnE FiSh, TwO FiSh, ReD FiSh ......oH FucK TheRes No MoRe BLuE FiSh

In the past decade a new documentary comes along every so often that is so powerful, persuasive and frightening that it actually has the power to change the way we as people think and act. One of the most recent ones The End Of The Line, based on Charles Clover's book, is just that.

Filmed over a period two years, it examines the long-term costs of our ravenous appetite for seafood. If we continue to fish and consume on the scale we do now, most seafood will be extinct by 2048. We would literally have fished the seas dry, and leave nothing behind for the generations to follow..

This doesn't just mean an end to fish and chips, and pan roasted Dover sole, but the very real prospect of mass starvation, too. As for the bluefin tuna, time has pretty much run out already. Stocks are collapsing and extinction is imminent, all because we can't live without our fucking spicy tuna roll and god damn toro sashimi

Now, I'm as guilty as the next chef or avid sushi goer, of unthinking consumption, and faced with a deep red, fatty, marbleized glistening slice of the tuna, well shit, I would go for immediate pleasure over long-term conservation. Who wouldn’t, right? Well actually after watching this documentary, you will never see me munch down on anything bluefin, even if is the farm raised bullshit fish mongers are trying to pass of as sustainable!!

The End Of The Line isn't just content with revealing the awful truth, but offers solutions, too; such as reducing the number of fishing boats that search the oceans, and putting large areas off limits to the trawlers.

Finally, educating us, the consumer, about sustainable fish, and making sure we buy our fish from certified fisheries. Sensible, pragmatic and downright terrifying, this film is a definite watch …..

One more thing, Mitsubishi, yeah you know the people who make cars and tv’s , well they own the majority of tuna caught as well, with the mind set of conroling the market once these fish have been extinct.. if blue fin tuna is somewhere around $65 a pound now, how much will it be then..

"CAVIAR OF THE LIME"

 The Finger Lime is native to Australia and has been used as a food source for many thousands of generations by the Australian Aboriginal people. Due to land clearing by European settlement for farming, much of this rare fruit was destroyed, however isolated pockets of sub-tropical rainforest on private land and National Parks still remain with some Finger Lime trees surviving. It is from these remaining pockets of Finger Lime trees that all commercially available trees have been sourced.These Spheres of excitment as i would call them come in many varitetals based on maturity, as they develope there color deppens as well as flavor.

I was recently introduced to these by my sous chef , we discussed the posibilities of using this fruit as caviar rather then replicating the flavor of citrus through the use of chemicals and natural flavor additives. the posibilites are endless. "the tiny fruit cells packed with citrus juice that explodes in your mouth".

one topic discussed was replacing masago with the lime cells in tuna dynamite. we are researching other possibilities and will be showcasing them at " the last supper" this weekend.

what would you do with them?

"THE LAST SUPPER" menu for this saturday night

STEEL HEAD, CUCUMBER AND CRÈME FRAICHE CROQUETTE




CARAMELIZED SALSIFY “VELOUTE” ARTICHOKE CARPACCCIO AND TRUFFLE PUREE



MASCARPONE ENRICHED PARSNIP ANGNLOTTI, HONEY CRISP APPLE PARISANNE, YOUNG ONIONS AND PICKLED MUSTARD SEED BUERRE BLANC



CHAR GRILLED HUDSON VALLEY “FOIE GRAS ET MAGRET DE CANARD FUME”, CHANTERELLE MUSHROOMS, RED WINE BRAISED CIPPOLINI, BLACK GARLIC AND BING CHERRY JUS



BUTTER ROASTED SCALLOP, GRILLED YELLOW CORN “RISOTTO” AND SPECK

BONELESS LAMB RIBEYE

BUTTERNUT SQUASH PAIN PURDUE, PISTACHIO, PETITE CABBAGE AND SAVORY JUS

AUTUMN SPICED POACHED PEAR TART TATIN, VANILLA AND HAZELNUT





Tuna Crab and Melon

This dish was created to showcase textures and unique flavor profiles. Using yellow fin Tuna and dugeness crab as the focal point. after choosing my proteins ive created a long list of flavors that work well with each ingredient, after doing so i start to eliminate what flavor components dont work well with eachother. once i have a solidified list, i think of each ingredient and how they can be manipulated, amplified or transformed to showcase different textural experiences.

Chipotle smoked pork ribs with Jalapeño cheddar corn fritters, Bacon baked beans and Potato salad.. Recipe by Nu Sanctuary | ifood.tv

Chipotle smoked pork ribs with Jalapeño cheddar corn fritters, Bacon baked beans and Potato salad.. Recipe by Nu Sanctuary ifood.tv

"The Last Supper" Saturday October 16th @ Nu Sanctuary

The Nu Sanctuary Lounge theme is showcased through a surrealist garden of Eden and a massive “tree of life” ” in the center of the restaurant. From the “Tree”, roots snake through the floor of the restaurant, vibrantly illuminated from beneath, leading to both “Heaven” and “Hell”. Nu will take food enthusiasts on a culinary journey around the world enhancing palates by incorporating fresh herbs and spices in the food and drinks . Nu’s cuisine is an eclectic mix of international specialties with a modern approach to global dining using theatrics and modern techniques, with a variety of dishes that play with all five of your senses . A private dining room is available along with Indoor and Outdoor dining to complete a magical experience, luring guests back over and over again.

With that being said this will be " the last supper"  I prepare in the Nu Sanctuary Kitchen. A truly "Unforgettable" experience it has been working with this managment group and the great kitchen team i have assembeld. I am deeply grateful for what good has come out of it, but every book has an ending and each chapter has a begining. I will be sure to fill you all in on more details to follow but for now lets talk food...

On Saturday night  we will be taking reservations from 5pm until 10pm for a spectacular five course tasting of contempoary global cusine. this menu will be magical and take you on a journey through my mind as i  use seasonal global  ingredients to arouse your senses, play with your mind and tease your palette.

 I thank everyone who has shown my kitchen team and myself suppoprt thus far, trust me when i say. its only the begining ...

for reservations please call 702-527-7851
we are subject to availability so book now.

feature with vegas culinary artistry

a new project to hit vegas, scott doctor has an exciting concept using local talent showing off the art behind food. im fortunate enough to be the first one on the site. chef gary lamorte of Andres @ the monte carlo will be featured next. check out the site below and support a good and exciting cause before theres no availability

 crispy skinned duck breast with flavors and textures of autumn

 liquid nitrogen caramel corn and burnt sugar fluff

scallop stuffed halibut with confit of tomato, chantrelle mushrooms and crispy sage

roasted scallops with truffle scented butternut squash, amplified beets and watercress- courtesy of executive sous chef Daniel Ontiveros

http://www.vegasculinaryarts.com/