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Starting June 3 for One Month: It’s Tiki Time! The Front Yard at Ellis Island Hotel, Casino and Brewery Transforms Second Floor into The Island at Ellis, a Hidden Tiki Bar Pop-Up

May 25, 2021 by evebushman

LAS VEGAS /PRNewswire/ — Prepare to be transported into a one-month-only mid-century tiki dream at The Front Yard at Ellis Island Hotel, Casino & Brewery, where the restaurant’s second floor will be transformed into a delightfully kitschy, tiki bar escape, called The Island at Ellis. The summer soiree will run from June 3 until July 4.

Stepping into this all-day oasis, sponsored by Bacardi, guests will be greeted by a 15-foot swordfish, staff decked out in Hawaiian-themed attire and tiki-style vignettes throughout the space. But no tiki bar is complete without tropical favorites, and The Front Yard’s Tiki Bar will be serving up dishes such as a Teriyaki Chicken Burger, Tiki Quesadilla, and Coconut Shrimp, only available on the second level of the restaurant. Ten boozy island-themed specialty drinks will also be available, with beer cocktails and Ellis Island spins on Tiki classics, multiple served as individual cocktails or in punch bowls for a crowd. For high-res photos of some of the menu items, click HERE.

In addition to the specialty Island at Ellis offerings, The Front Yard’s brunch and dinner menus will be available, with fan favorites like Stuffed Crunch Toast, Salmon and Lox Flatbread, Bacon Mac & Cheese, a Giant Pretzel, and more. All of Ellis Island’s iconic beers will also be on the menu, served in glassware made specifically for the pop-up.

And it would not be Vegas without a little gambling! Two blackjack tables will add some Sin City flare and a variety of slots will be available to play in a lounge area located by the Terrace Bar.

“We can’t wait for the launch of The Island at Ellis,” said Director of Marketing, Christina Ellis. “We have really enjoyed decorating and transforming the restaurant, and we knew now was the perfect time to take it to the next level.”

Starting June 3, the Tiki Bar will be open Saturdays and Sundays from 10am to 3pm and 4pm to midnight; Mondays from 10am to 3pm and 4-10pm; and Tuesdays through Thursdays from 4-10pm. Reservations are available through OpenTable and people can follow this special pop-up on Instagram at @islandatellis.

About The Front Yard

The Front Yard is a two-story indoor/outdoor beer garden, providing a casual brewpub atmosphere in the heart of Las Vegas at Ellis Island Hotel, Casino & Brewery. With a premium bar and a full-service restaurant, The Front Yard offers some of the Ellis family’s favorite recipes along with dishes curated by Executive Chef John Ales, providing a little something for everyone.

Retractable ceiling shades, expansive windows, and Instagram-worthy garden walls present a lush outdoor atmosphere where patrons can come together for brunch on the weekend or enjoy a game on the restaurant’s 18-foot big screen.

The Front Yard is open for dinner daily from 4 p.m. to 11 p.m. Monday through Wednesday and 4 p.m. to 12 a.m. Thursday through Saturday. Brunch is served Saturday through Monday from 10 a.m. to 3 p.m. The Front Yard is located at 4178 Koval Ln, Las Vegas, NV 89109 and can be reached by calling (702) 733-8901. Follow The Front Yard on Instagram and Facebook at @thefrontyardlv.

Filed Under: Guests Tagged With: bar, beer, brewery, Chef 101, cocktail event, cocktails, dinner, glassware, las vegas, menu, restaurant, rum, tiki drinks

Vintage 2012 Chef 101: Muy Bueno’s Cranberry Margarita

November 24, 2017 by evebushman

The day after Thanksgiving we begin to decorate, ONLY because we want to have Ed’s Lionel O train set, with a mile of track, streetlamps and several buildings, including one on fire, set up around the tree for as long as possible.  So, that makes me pull out my drink recipes and look for something equally festive to drink…while he plays conductor.

This recipe utilized my newest cookbook, Muy Bueno (More on the cookbook can be read here: http://westranchbeacon.com/2012/09/eve%E2%80%99s-wine-101-muy-bueno-three-generations-of-authentic-mexican-flavor )  I liked the recipe as all I had to buy were the cranberries.  Very refreshing!  My edits are below in italics.

 

Thick puree before shaking, and those cute shoes are coasters!

Ingredients for Cranberry Puree

1 cup freshly squeezed orange juice, about 4 oranges (Recipe was for 10, I halved it, and I wasn’t buying a ½ orange so I just used ½ cup of OJ, problem solved.)

1 cup sugar (again, divided in half)

1 16 ounce package of fresh cranberries (used about 2 cups)

 

Directions

In a saucepan over medium heat, melt the sugar in the orange juice. Add the cranberries and cook over low heat for 10 minutes. Set aside and let it cool. Blend cranberries in a blender, then strain to make the puree.  (This straining step took about 5 annoying minutes, but I was rewarded with a puree…may have been my first!)

 

Ingredients for 1 drink

1 ½ ounces of your favorite tequila (Used Hornitos Silver)

½ ounce of Grand Marnier

2 ounces of cranberry puree

 

Directions

In a shaker add crushed ice, 1 1/2 ounces of tequila, 1/2 ounce of Grand Marnier, 2 ounces of cranberry puree and shake to mix.  Pour drink into a sugar (Never!  Way too sweet a drink for us.) rimmed martini glass. Add a cranberry swizzle stick for garnish. (Why go to all that work for a garnish?  I skewered a couple of cranberries for our garnish.)

 

Ingredients for Cranberry Swizzle Sticks (If you want, we skipped this, see above.)

10 skewer sticks

1 16 ounce package of fresh cranberries

1 cup of light Karo syrup

1 cup of granulated sugar

 

Directions

Skewer several cranberries onto 10 skewer sticks but leave enough skewer exposed on one end. Lightly brush each cranberry skewer with Karo syrup and then sprinkle granulated sugar over the cranberry skewers. Place the cranberry swizzle sticks on wax paper and place in the freezer to set.

http://www.muybuenocookbook.com/2010/11/cranberry-margarita/

Filed Under: Eve Bushman Tagged With: Chef 101, cocktail, tequila

Chef Eve 101 Returns (maybe a little) with: Chicken Noodle Soup

March 29, 2017 by evebushman

Feeling a wee bit under the weather? I recently was. So in looking for comfort food to make, and wanting something both simple and flavorful, this one came up in an Internet search and looked to fit the bill. My wee changes/tweaks are in italics as usual below:

My finished product!

My finished product!

Easy 30-Minute Homemade Chicken Noodle Soup, Averie Cooks.

Yield: about 12 cups, Prep Time: 5 minutes, Cook Time: about 30 minutes, Total Time: 35 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
  • 2 garlic cloves, minced
  • 64 ounces (8 cups) low-sodium chicken broth (I used regular salt strength as there is nothing worse than a bland soup.)
  • 2 bay leaves
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme. (Next time I will just use my dried thyme as there was a lot of leftover fresh in the bunch I bought from Ralph’s.)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon pepper, or to taste (Next time will only use 1/2 teaspoon, it was a bit too peppery for my family.)
  • 12 ounces wide egg noodles – or your favorite noodles or pasta.
  • 2 cups shredded cooked chicken – use store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet. (Rotisserie not ready when I went shopping at 9am. I asked the deli for their roasted chicken to be cut into thick slices for me and the little bit of seasoning on the side added to the soup’s flavor.)
  • 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
  • 1 tablespoon lemon juice, optional (left it out due to tummy ache, didn’t miss it.)
  • salt, to taste

Directions:

  1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
  2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for another 1 to 2 minutes. (I cooked the garlic with the veggies – loved how the house smelled!)
  4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
  5. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level. (Had to add at least 2 cups of water here, and she was right, didn’t make a difference to the soup’s flavor.)
  6. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. (I’ve got mine in the freezer and literally can’t wait for a family member to be ill or the skies to open up with tons of rain while we stay inside, warm and slurping this delicious soup.)

Filed Under: Eve Bushman Tagged With: Chef 101, recipe

Chef 101 #Almost Fail: Thai Fusion Peanut Sauce with Chicken and Pad Thai Noodles

June 15, 2016 by evebushman

Trekking through Williams Sonoma with my daughter resulted in the purchase of the above-mentioned packaged Peanut Sauce and Noodles. The instructions on how to cook each are below:

IMG_6419IMG_6417

However I chose to dice up the chicken and let it marinade to serve over the noodles. That seemed to go well. The house smelled yummy while the chicken simmered in the sauce. The last 15-20 minutes I added some packaged broccoli slaw while the noodles cooked.

The noodles, another however, didn’t “cook” with the “lukewarm water” at all.  My daughter tasted the chicken and deemed it too spicy to eat anyway. I tossed it all together in a bowl, sealed it up and then went out and got pizza for my hungry family.

The next day I tried the dish. After two minutes in my microwave the dish was spicy but pretty darn good.

IMG_6418

Filed Under: Eve Bushman Tagged With: Chef 101, recipe

Chef Eve 101: Easy Peasy Whiskey Sour

May 4, 2016 by evebushman

I was at a party, don’t recall the theme if there was one, but one fine bloke came in with his own freshly squeezed lemon juice, simple syrup and Jameson Irish Whiskey. Best Whiskey Sour I have ever had, as I don’t like too sour a sour.

I took a photo as quick as I could and memorized the simple recipe:

1 part fresh lemon juice, 1 part simple syrup, 2 parts Jameson or rye, pour over ice and stir.

whiskey sour - 1 part fresh lemon juice, 1 part simple syrup, 2 parts Jameson or rye

Filed Under: Eve Bushman Tagged With: Chef 101, cocktail, recipe, Single malt Irish Whiskey, whiskey

Chef Eve 101 Makes: Easy Slow Cooker Chili

April 27, 2016 by evebushman

We love a good chili at our house. This time I wanted to get all the prep done and let it sit in a crock pot all day for two reasons: I wanted most of the clean up out of the way early and I wanted my house to smell good for several hours. Found this recipe by Christine Gallary from Chowhound. Got a pic of the final product, though my final product didn’t have sour cream and shredded cheese on it like my hubby’s did.

IMG_5461Ingredients

For the chili:

  • 3 tablespoons vegetable oil
  • 2 medium yellow onions, medium dice
  • 1 medium red bell pepper, medium dice
  • 6 medium garlic cloves, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 pounds lean ground beef
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

For serving:

  • Shredded cheddar cheese
  • Thinly sliced scallions
  • Sour cream

Instructions

  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
  2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
  3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
  4. Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.

SOURCE: http://www.chowhound.com/recipes/spicy-slow-cooker-beef-chili-30669

 

Filed Under: Eve Bushman Tagged With: Chef 101, recipe

Chef Eve 101 Makes: The Brown and Stormy

April 20, 2016 by evebushman

I was home alone, feeling lazy and I wanted to make something new to use up some of the Fever Tree Ginger Beer I  had languishing in my fridge. Well, at least one bottle. At. A. Time.

So I googled recipes and found this one. Just 2 ounces of your favorite Bourbon, I had Buffalo Trace on hand, and a bottle of Fever Tree Ginger Beer.

Stirred over ice it looked nice and frothy. And it tasted so good! Love dark spirits in cocktails and love ginger beer! Can’t wait to have again! Highly recommend!

Brown and Story, 2oz borbon and 1 bottle ginger beer

Filed Under: Eve Bushman Tagged With: bourbon, Chef 101, cocktail, ginger beer, recipe

Chef 101: Shepherd’s Pie

March 30, 2016 by evebushman

Yes, I know, this doesn’t have lamb which a shepherd would have used in his pie. This recipe, in fact, is for people looking for comfort food, and by people I mean my daughter. Found on Facebook:

Shepherd’s Pie

Courtesy Melanie Atwood Brackey, SCV Foodies.

IMG_5722

An inside slice of my final product – voted yumworthy!

1 lb. ground beef (or ground turkey, left over rotisserie chicken, ground pork, really any meat you like).

1 cup diced onion.

Brown those together, drain any fat.

Sometimes I add a clove or so of minced garlic to this mixture, and always S & P.

In a large bowl combine 1 can cream of chicken soup with 2-3 cups mixed veggies of your choice. (I always use frozen mixed veggies, combo of corn, peas, carrots and green beans.)

Mix in the meat/onion mixture. If I didn’t add fresh garlic to the meat mixture, I add @1-2 tsp of garlic powder and combine all together.

Next I take a package of refrigerated fresh mashed potatoes from the deli section at the grocery store. Heat for @1/2 the total time on package directions. I mix in 1/2 cup shredded cheddar cheese until blended together.

Place the meat/soup/veggie mixture in the bottom of semi large casserole dish. Depends how thick you want the bottom layer. Mine was similar in size to a 9×13.

Spread the mashed potatoes over the top.

Top the potatoes with another 1/2 cup cheddar cheese. (Or a cheese blend works well, too).

Bake at 375 for @20-25 minutes.

Filed Under: Eve Bushman Tagged With: Chef 101, recipe

Chef Eve 101 Makes: Bourbon Pecan Pie!

January 27, 2016 by evebushman

Bourbon Pecan Pie (My edits are in italics below)

IMG_5384
Ingredients

1 (9-inch) deep-dish frozen pie shell
3 eggs
5 tablespoons butter, at room temperature
1 cup packed brown sugar (no lumps, as you don’t want to “beat” with eggs in mixture)
3/4 cup caramel sauce
2 tablespoons bourbon
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch salt
1 1/2 cups pecan halves, toasted (Don’t skip this step – adds a nice flavor and texture! Googled the how-to and used this answer from Taste from Home:  Simply spread them in a baking pan and bake at 350° until golden brown, stirring often. Generally, nuts will be toasted in 6-10 minutes.)

Directions

Preheat the oven to 375 degrees F. Place the frozen pie shell onto a parchment-lined baking sheet.

In a large bowl, beat (on low setting) together the eggs, butter and brown sugar with a hand-held mixer until completely incorporated. Add the brown sugar, caramel sauce, bourbon, vanilla, cinnamon and salt. Beat on medium speed for 2 minutes. Fold in the pecans. Pour the filling into the pie shell. Bake until just set in the center, 40 to 50 minutes. Remove from the oven and cool for about 1 hour before slicing.

Top with whipped cream, if served warm, try vanilla ice cream.
http://www.foodnetwork.com/recipes/sandra-lee/bourbon-pecan-pie-recipe.html

 

Filed Under: Eve Bushman Tagged With: bourbon, Chef 101, recipe

Chef Eve 101 Makes: Nutella Cheesecake!

January 20, 2016 by evebushman

This Nutella Cheesecake recipe so reminded me of the no-bake cheesecakes my mom made when we were kids. Except I have a Nutella/chocolate loving husband so hence, the new generation gets this. My changes are in italics and strike throughs as usual below.

Before I popped it into the fridge overnight!

Before I popped it into the fridge overnight!

RECIPE:

Ingredients-
Crust:
24 Oreo cookies (Or buy a pre-made Oreo cookie pie crust – I did!)
1/3 cup melted mutter

Filling:
1 jar (13oz) Nutella
8 oz cream cheese (softened/left out at room temp for an hour.)
8 oz whipped topping or whipped cream (Cool Whip did the trick.)

Decoration (or skip it) :
Whipped Cream
Chocolate Shavings

1. Crush cookies and mix with melted butter. Spread mixture over pie pan. Refrigerate crust while making filling. (Use store bought Oreo cookie pie tin.)
2. Mix Nutella, cream cheese, and whipped topping until smooth. (There will be small little bumps in your mix, no matter how long you use your mixer, trust me.) Spread mixture over pie crust.
3. Decorate the pie then refrigerate for at least 4 hours or overnight. The pie can also be served frozen.

(Refrigerate overnight and freeze an hour or so before serving as it will soften fast if left out.)

Facebook video from Tasty: https://www.facebook.com/buzzfeedtasty/videos/1685837318335577/?pnref=story

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Filed Under: Eve Bushman Tagged With: Chef 101, recipe

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