We didn’t invent entertainment — we perfected it. Enjoy star-studded events at the Grand Garden Arena. Indulge in world-class shows, dining and nightlife at a variety of restaurants and lounges. Revel in the beauty of our stunning new nightclub Hakkasan, with DJs Tiesto, Calvin Harris and Steve Aoki. MGM Grand is the Entertainment Authority.

Latest from @mgmgrand

© 2013 MGM Resorts International.
All rights reserved.
Privacy Policy

All Things

#gourmet

We didn’t invent entertainment—we perfected it. Enjoy star-studded events at the Grand Garden Arena as well as world-class shows, dining and nightlife. Revel in the beauty of our stunning new nightclub Hakkasan with DJs Tiesto, Calvin Harris and Steve Aoki. And live in the moment at KÀ™ by Cirque du Soleil®, Brad Garrett’s Comedy Club, and the intimate Hollywood Theatre, home to world-class entertainers including David Copperfield. MGM Grand is the Entertainment Authority.

And when you can’t be at MGM Grand in person, consider this your daily dose of all things Vegas: updates on what’s new, the inside scoop on our entertainment and guest DJs, recipes from our world renowned chefs, celebrity sightings, and any other fun stuff we come across. It's our way of staying connected with our fans, and bringing you more of what you love about Vegas.

Thanks for visiting.

'wichcraft chicken salad

with walnuts, pickled red onions & kale
makes 4 sandwiches kosher salt
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
freshly ground black pepper
1 pound boneless  chicken breast
½ cup diced celery
¼ cup chopped walnuts
¼ cup pickled mustard seeds, strained
½ cup aioli
1 tablespoon lemon juice
2 cups kale
½ tablespoon extra-virgin olive oil
8 slices multigrain bread
¼ cup pickled red onions
 
pickled mustard seeds
makes 2 cups
1 cup white wine vinegar
1 cup sugar
1 tablespoon dry mustard
½ cup mustard seeds

 
aioli
makes about 1½ cups
 
1 large egg yolk
½ teaspoon dijon mustard
½ teaspoon chopped garlic pinch of cayenne pepper
1 tablespoon white wine vinegar
1 cup grapeseed oil
¼ cup extra-virgin olive oil
½ teaspoon kosher salt freshly ground black pepper
 
pickled red onions
makes about 3 cups
 
1¼ cups red wine vinegar
¼ cup sugar
1 teaspoon curry powder
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
2 small red onions, sliced

 
Note: This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly or anyone whose health is compromised. Pasteurized eggs may be substituted.
chicken salad
In a pot, bring about 2 quarts of water to a gentle simmer and salt heavily so it tastes like seawater. Add thyme, rosemary, bay leaves and 1 teaspoon pepper. Add the chicken to the poaching liquid
and simmer gently until it reaches an internal temperature of 1° 60 degrees. Allow the chicken to cool in the liquid and remove when ready to use.
Dice the chicken. In a bowl, combine with the celery, walnuts, mustard seeds, aioli and lemon juice and season  with salt and pepper.
In a bowl, toss the kale in the oil and vinegar and season  with salt and pepper. Top with the chicken salad, followed by the onions and the kale. Top with remaining bread slices, cut into halves and serve.
 
pickled mustard seeds
In a saucepan,  bring 1 cup water, vinegar, sugar and dry mustard to a boil. Add the mustard seeds  and simmer for 5 minutes, until the seeds  bloom (double in size). Remove from heat and cool. Store the mustard seeds  in the liquid. Keeps well if refrigerated for up to 2 weeks.
 
aioli
Place the egg yolk, dijon mustard, garlic, cayenne pepper and vinegar in a food processor  or blender.
Start the blender and slowly add the grapeseed oil in a thin, even stream. When half of the oil has been added, add 1 tablespoon water. Then slowly add the remaining grapeseed oil and blend until fully incorporated. If the aioli looks a bit thick, add another 1 teaspoon of water. Slowly add the olive oil and blend until you have a smooth aioli. Season with salt and pepper. Use immediately or store in the refrigerator for 2 to 3 days.
 
pickled red onions
In a saucepan,  combine the vinegar, ½ cup water, sugar and spices and bring to a boil. Remove from the
heat, add the onions and stir. Set aside to cool, stirring occasionally. Keeps well if refrigerated for up to 2 to 3 weeks.
 
recipes from’wichcraft: craft a sandwich into a meal - and a meal into a sandwich by tom colicchio with sisha ortúzar.

'wichcraft chicken salad

with walnuts, pickled red onions & kale

makes 4 sandwiches kosher salt

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

freshly ground black pepper

1 pound boneless  chicken breast

½ cup diced celery

¼ cup chopped walnuts

¼ cup pickled mustard seeds, strained

½ cup aioli

1 tablespoon lemon juice

2 cups kale

½ tablespoon extra-virgin olive oil

8 slices multigrain bread

¼ cup pickled red onions

 

pickled mustard seeds

makes 2 cups

1 cup white wine vinegar

1 cup sugar

1 tablespoon dry mustard

½ cup mustard seeds

 

aioli

makes about cups

 

1 large egg yolk

½ teaspoon dijon mustard

½ teaspoon chopped garlic pinch of cayenne pepper

1 tablespoon white wine vinegar

1 cup grapeseed oil

¼ cup extra-virgin olive oil

½ teaspoon kosher salt freshly ground black pepper

 

pickled red onions

makes about 3 cups

 

1¼ cups red wine vinegar

¼ cup sugar

1 teaspoon curry powder

1 teaspoon black peppercorns

1 teaspoon fennel seeds

1 teaspoon coriander seeds

2 small red onions, sliced

 

Note: This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly or anyone whose health is compromised. Pasteurized eggs may be substituted.

chicken salad

In a pot, bring about 2 quarts of water to a gentle simmer and salt heavily so it tastes like seawater. Add thyme, rosemary, bay leaves and 1 teaspoon pepper. Add the chicken to the poaching liquid

and simmer gently until it reaches an internal temperature of 1° 60 degrees. Allow the chicken to cool in the liquid and remove when ready to use.

Dice the chicken. In a bowl, combine with the celery, walnuts, mustard seeds, aioli and lemon juice and season  with salt and pepper.

In a bowl, toss the kale in the oil and vinegar and season  with salt and pepper. Top with the chicken salad, followed by the onions and the kale. Top with remaining bread slices, cut into halves and serve.

 

pickled mustard seeds

In a saucepan,  bring 1 cup water, vinegar, sugar and dry mustard to a boil. Add the mustard seeds  and simmer for 5 minutes, until the seeds  bloom (double in size). Remove from heat and cool. Store the mustard seeds  in the liquid. Keeps well if refrigerated for up to 2 weeks.

 

aioli

Place the egg yolk, dijon mustard, garlic, cayenne pepper and vinegar in a food processor  or blender.

Start the blender and slowly add the grapeseed oil in a thin, even stream. When half of the oil has been added, add 1 tablespoon water. Then slowly add the remaining grapeseed oil and blend until fully incorporated. If the aioli looks a bit thick, add another 1 teaspoon of water. Slowly add the olive oil and blend until you have a smooth aioli. Season with salt and pepper. Use immediately or store in the refrigerator for 2 to 3 days.

 

pickled red onions

In a saucepan,  combine the vinegar, ½ cup water, sugar and spices and bring to a boil. Remove from the

heat, add the onions and stir. Set aside to cool, stirring occasionally. Keeps well if refrigerated for up to 2 to 3 weeks.

 

recipes fromwichcraft: craft a sandwich into a meal - and a meal into a sandwich by tom colicchio with sisha ortúzar.

Read More