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

#michaelmina

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.

Indulge with Michael Mina’s Dungeness Crab Cakes with Piquillo Pepper Aioli Recipe!

Yield: 2 cups of aioli
Makes 25 2 oz. crab cakes 

Ingredients:
For the crab cake:

5 lb. Dungeness crab meat, picked, fresh
1 ½ cup red onion, finely diced
3 stalks celery, finely diced
1 tsp. red chili flakes or crushed red pepper flakes
3 lemons, juice and zest, separated
2 cups parsley, chopped
1 ¾ cups mayonnaise
2 tsp. kosher salt, 
2 tsp. Old Bay seasoning mix

For the breading and frying:

4 large eggs, beaten
½ cup all-purpose flour
2 cups panko bread crumbs, finely ground
6 Cups canola oil, for frying

For the piquillo pepper aioli:

6 garlic cloves, minced
4 egg yolks
1 cup piquillo peppers, strained, roughly chopped
1 ½ cups grapeseed oil
½ teaspoon kosher salt, to taste
3 tablespoons fresh lemon juice

Directions 
for the crab cakes:
1.	In a sauté pan over medium heat, sweat onion, and celery for 3-5 minutes until the onion is translucent.  Season with salt, let cool. 
2.	Meanwhile pick the crab meat of any and all shells.
3.	Combine the crab, lemon juice, lemon zest, onion, celery, chili/pepper flakes, salt,        mayonnaise, parsley and Old Bay seasoning. Mix well. Season to taste.
4.	In a deep fryer, or medium pot, heat oil to 350⁰F.  Preheat oven to 350⁰F.
5.	Using a small ring mold, or ice cream scoop, measure and shape 2 oz. crab cakes. 
6.	Evenly coat each cake with the flour, shaking off excess flour.
7.	Dip each cake in beaten egg mixture, covering completely and drain off excess egg mixture.
8.	Roll each cake in panko bread crumbs, coating evenly. 
9.	Fry the crab cake until golden brown, about 4-6 minutes.  Pierce each piece with a toothpick to ensure they are fully cooked, toothpick should come out clean.
10.	Drain onto paper towels and place in preheated oven until all cakes are fried
for the aioli:
1.	In a blender, or food processor, add the garlic and peppers, combine thoroughly.
2.	Add the lemon juice and salt, continuing to puree for about 30 seconds.
3.	With the food processor running, drizzle grapeseed oil in a steady stream until the mixture reached desired thickness.  Aioli should be thick enough so slight peaks form when a spoon is inserted and retracted, but not quite as thick as mayonnaise from a jar.
To serve:
1.	Coat the bottom of a plate with the Piquillo Aioli
2.	Place the crab cake down on top of the aioli.
3.	Garnish with seasonal herbs or micro greens and serve.
4.	Michael Mina suggests pairing these crab cakes with a brut champagne or dry sparkling wine. 

http://bit.ly/1oNDVRy





Pan-Seared Scallops with Jalapeño-Creamed Corn

Serves: 4
Ingredients
3 small jalapeño peppers, seeds removed, cut into ⅛-inch dice
8 ears corn, husk and silk removed and discarded
5 tablespoons unsalted butter
1 bay leaf
Grapeseed oil
12 sea scallops, patted dry and adductor muscle removed (always use dry-packed scallops)
¼ cup cilantro leaves, chopped, for garnish
Kosher salt, to taste
1/2 teaspoon freshly ground black pepper
Directions  
1.	Cut the ends off the jalapeños. Using a paring knife, cut them in half and remove the seeds and ribs. Cut them into 1/8-inch dice. Remember to wash hands thoroughly after handling the chiles. If you’re sensitive to chiles, try wearing rubber gloves.
2.	Break 4 of the ears of corn in half. Hold a box grater over a plate and grate the kernels off the cobs. Set aside pulp.
3.	Using a knife, cut the kernels off the remaining 4 ears of corn. Set kernels aside. 
4.	Set a large sauté pan over high heat. Add 2 tablespoons of butter. Once the butter has melted, add the corn kernels that were cut off the cob. Season with salt and 1/4 teaspoon black pepper. Add the diced jalapeños and bay leaf. Sauté over medium heat until the jalapeño is translucent and the corn is soft, about 3 minutes. If necessary, add water 2 tablespoons at a time during cooking to keep the mixture from sticking.
5.	Add the grated corn and cook, turn down the heat, and stir continuously with a rubber spatula until the mixture thickens. You can tell that the corn has thickened enough when a line drawn down the middle of the pan stays clean and the mixture doesn’t run. It will take about 5 to 7 minutes. Turn the stove off.
6.	Fold the remaining butter into the mixture using a rubber spatula. At this point, it is important not to let the mixture boil – this would cause it to separate.
7.	Transfer the mixture to a small pot and cover the top with a piece of wax paper. This will prevent a skin from forming on the top. Hold warm until ready to serve.
8.	Preheat the oven to broil.
9.	Set a large, ovenproof sauté pan over high heat. Add enough grapeseed oil to form a thin layer on the bottom.
10.	When the oil starts to shimmer the pan is ready. It is important that the pan is very hot – this will ensure that you can caramelize the scallops without them sticking or overcooking. Season scallops on both sides with salt. Place them in the pan, and sear without moving until golden brown, about 1 to 2 minutes. Make sure not to overload the pan with scallops.
11.	  Flip the scallops over carefully with tongs and spatula and sear on the other side for 2 minutes. 
12.	Gently remove scallops from the pan and place on an absorbent towel to remove any excess oil.
13.	To serve, divide the creamed-corn onto four individual plates and top with three scallops each. Season with fresh squeezed lemon juice prior to serving.

Indulge with Michael Mina’s Dungeness Crab Cakes with Piquillo Pepper Aioli Recipe!

Yield: 2 cups of aioli
Makes 25 2 oz. crab cakes

Ingredients:
For the crab cake:

5 lb. Dungeness crab meat, picked, fresh
1 ½ cup red onion, finely diced
3 stalks celery, finely diced
1 tsp. red chili flakes or crushed red pepper flakes
3 lemons, juice and zest, separated
2 cups parsley, chopped
1 ¾ cups mayonnaise
2 tsp. kosher salt,
2 tsp. Old Bay seasoning mix

For the breading and frying:

4 large eggs, beaten
½ cup all-purpose flour
2 cups panko bread crumbs, finely ground
6 Cups canola oil, for frying

For the piquillo pepper aioli:

6 garlic cloves, minced
4 egg yolks
1 cup piquillo peppers, strained, roughly chopped
1 ½ cups grapeseed oil
½ teaspoon kosher salt, to taste
3 tablespoons fresh lemon juice

Directions
for the crab cakes:
1. In a sauté pan over medium heat, sweat onion, and celery for 3-5 minutes until the onion is translucent. Season with salt, let cool.
2. Meanwhile pick the crab meat of any and all shells.
3. Combine the crab, lemon juice, lemon zest, onion, celery, chili/pepper flakes, salt, mayonnaise, parsley and Old Bay seasoning. Mix well. Season to taste.
4. In a deep fryer, or medium pot, heat oil to 350⁰F. Preheat oven to 350⁰F.
5. Using a small ring mold, or ice cream scoop, measure and shape 2 oz. crab cakes.
6. Evenly coat each cake with the flour, shaking off excess flour.
7. Dip each cake in beaten egg mixture, covering completely and drain off excess egg mixture.
8. Roll each cake in panko bread crumbs, coating evenly.
9. Fry the crab cake until golden brown, about 4-6 minutes. Pierce each piece with a toothpick to ensure they are fully cooked, toothpick should come out clean.
10. Drain onto paper towels and place in preheated oven until all cakes are fried
for the aioli:
1. In a blender, or food processor, add the garlic and peppers, combine thoroughly.
2. Add the lemon juice and salt, continuing to puree for about 30 seconds.
3. With the food processor running, drizzle grapeseed oil in a steady stream until the mixture reached desired thickness. Aioli should be thick enough so slight peaks form when a spoon is inserted and retracted, but not quite as thick as mayonnaise from a jar.
To serve:
1. Coat the bottom of a plate with the Piquillo Aioli
2. Place the crab cake down on top of the aioli.
3. Garnish with seasonal herbs or micro greens and serve.
4. Michael Mina suggests pairing these crab cakes with a brut champagne or dry sparkling wine.

http://bit.ly/1oNDVRy

Pan-Seared Scallops with Jalapeño-Creamed Corn

Serves: 4
Ingredients
3 small jalapeño peppers, seeds removed, cut into ⅛-inch dice
8 ears corn, husk and silk removed and discarded
5 tablespoons unsalted butter
1 bay leaf
Grapeseed oil
12 sea scallops, patted dry and adductor muscle removed (always use dry-packed scallops)
¼ cup cilantro leaves, chopped, for garnish
Kosher salt, to taste
1/2 teaspoon freshly ground black pepper
Directions
1. Cut the ends off the jalapeños. Using a paring knife, cut them in half and remove the seeds and ribs. Cut them into 1/8-inch dice. Remember to wash hands thoroughly after handling the chiles. If you’re sensitive to chiles, try wearing rubber gloves.
2. Break 4 of the ears of corn in half. Hold a box grater over a plate and grate the kernels off the cobs. Set aside pulp.
3. Using a knife, cut the kernels off the remaining 4 ears of corn. Set kernels aside.
4. Set a large sauté pan over high heat. Add 2 tablespoons of butter. Once the butter has melted, add the corn kernels that were cut off the cob. Season with salt and 1/4 teaspoon black pepper. Add the diced jalapeños and bay leaf. Sauté over medium heat until the jalapeño is translucent and the corn is soft, about 3 minutes. If necessary, add water 2 tablespoons at a time during cooking to keep the mixture from sticking.
5. Add the grated corn and cook, turn down the heat, and stir continuously with a rubber spatula until the mixture thickens. You can tell that the corn has thickened enough when a line drawn down the middle of the pan stays clean and the mixture doesn’t run. It will take about 5 to 7 minutes. Turn the stove off.
6. Fold the remaining butter into the mixture using a rubber spatula. At this point, it is important not to let the mixture boil – this would cause it to separate.
7. Transfer the mixture to a small pot and cover the top with a piece of wax paper. This will prevent a skin from forming on the top. Hold warm until ready to serve.
8. Preheat the oven to broil.
9. Set a large, ovenproof sauté pan over high heat. Add enough grapeseed oil to form a thin layer on the bottom.
10. When the oil starts to shimmer the pan is ready. It is important that the pan is very hot – this will ensure that you can caramelize the scallops without them sticking or overcooking. Season scallops on both sides with salt. Place them in the pan, and sear without moving until golden brown, about 1 to 2 minutes. Make sure not to overload the pan with scallops.
11. Flip the scallops over carefully with tongs and spatula and sear on the other side for 2 minutes.
12. Gently remove scallops from the pan and place on an absorbent towel to remove any excess oil.
13. To serve, divide the creamed-corn onto four individual plates and top with three scallops each. Season with fresh squeezed lemon juice prior to serving.

Read More
It’s #NationalBurgerMonth! Are you ready to take on the 33 Challenge at Michael Mina Pub 1842? Loaded with a triple patty, Gouda and ‘merican cheeses, 6 slices of bacon, fried goose egg, bacon jam, secret sauce and lettuce. http://bit.ly/1oNDVRy

It’s #NationalBurgerMonth! Are you ready to take on the 33 Challenge at Michael Mina Pub 1842? Loaded with a triple patty, Gouda and ‘merican cheeses, 6 slices of bacon, fried goose egg, bacon jam, secret sauce and lettuce. http://bit.ly/1oNDVRy

Read More
Can a burger be a piece of art? Michael Mina’s Pub 1842. http://bit.ly/1oNDVRy

Can a burger be a piece of art? Michael Mina’s Pub 1842. http://bit.ly/1oNDVRy

Read More
Call yourself a foodie? Put your tastebuds to the test! Experience Vegas Uncork’d http://www.mgmgrand.com/uncorkd/

Call yourself a foodie? Put your tastebuds to the test! Experience Vegas Uncork’d http://www.mgmgrand.com/uncorkd/

Read More
If you love wine, here’s the perfect contest for you. Simply submit a photo of your favorite Comfort Food & Wine Pairing on Facebook for the chance to win $250 to spend towards The Michael Mina Wine Club. Enter now: http://on.fb.me/1fkR1lQ #MinaPerfectPairings

If you love wine, here’s the perfect contest for you. Simply submit a photo of your favorite Comfort Food & Wine Pairing on Facebook for the chance to win $250 to spend towards The Michael Mina Wine Club. Enter now: http://on.fb.me/1fkR1lQ #MinaPerfectPairings

(Source: http)

Read More
You haven’t tried BBQ until you try Michael Mina’s Pub 1842 in house slow cooked BBQ. Every dish is crafted carefully, bringing out the best flavors in BBQ. Mouth-watering ribs, pulled pork and beef brisket are accompanied by bourbon baked beans, kale slaw, and our signature Kansas City BBQ sauce.

Here is a little on how Pub 1842 Chefs prepare these dishes. The ribs are smoked for 4 hours nightly, the brisket is smoked in with apricot wood for nearly 10 hours before being served. The pork shoulders are rubbed with signature seasoning containing garlic, onion, paprika, black pepper, light brown sugar, and then marinated overnight then slowly smoked over apricot wood for 9 hours until it falls apart. It all sounds so good that making a decision on what to order is hard - that’s why Pub 1842 has the BBQ platter so you can enjoy each dish in one sitting.

Make your reservation now: bit.ly/1hbHqxI

You haven’t tried BBQ until you try Michael Mina’s Pub 1842 in house slow cooked BBQ. Every dish is crafted carefully, bringing out the best flavors in BBQ. Mouth-watering ribs, pulled pork and beef brisket are accompanied by bourbon baked beans, kale slaw, and our signature Kansas City BBQ sauce.

Here is a little on how Pub 1842 Chefs prepare these dishes. The ribs are smoked for 4 hours nightly, the brisket is smoked in with apricot wood for nearly 10 hours before being served. The pork shoulders are rubbed with signature seasoning containing garlic, onion, paprika, black pepper, light brown sugar, and then marinated overnight then slowly smoked over apricot wood for 9 hours until it falls apart. It all sounds so good that making a decision on what to order is hard - that’s why Pub 1842 has the BBQ platter so you can enjoy each dish in one sitting.

Make your reservation now: bit.ly/1hbHqxI

(Source: )

Read More
Looking for a new weekend brunch spot?  “Your Hangover Cure” Saturday and Sunday Brunch at Michael Mina’s Pub 1842 includes: 

- $25 Bottomless Bloody Mary bar 
- Brunch dishes to include brisket benedict, steak frites, sausage and egg sandwich, breakfast burrito, “big fat bacon sandwich”, and pig skins

Brunch every Saturday and Sunday from 11:30a-2p

Looking for a new weekend brunch spot? “Your Hangover Cure” Saturday and Sunday Brunch at Michael Mina’s Pub 1842 includes:

- $25 Bottomless Bloody Mary bar
- Brunch dishes to include brisket benedict, steak frites, sausage and egg sandwich, breakfast burrito, “big fat bacon sandwich”, and pig skins

Brunch every Saturday and Sunday from 11:30a-2p

Read More
Because every day calls for #HappyHour. Stop by Michael Mina’s Pub 1842 daily from 4-7pm.

Because every day calls for #HappyHour. Stop by Michael Mina’s Pub 1842 daily from 4-7pm.

(Source: )

Read More
Introducing Michael Mina’s Pub 1842 new daily Happy Hour from 4-7pm! Enjoy cocktails and small plates like the Korean Pork BBQ ribs! http://www.mgmgrand.com/restaurants/pub-1842.aspx

Introducing Michael Mina’s Pub 1842 new daily Happy Hour from 4-7pm! Enjoy cocktails and small plates like the Korean Pork BBQ ribs! http://www.mgmgrand.com/restaurants/pub-1842.aspx

Read More
Michael Mina’s Pig Roast and Beer Garden. Where foodies meet: Vegas Uncork’d 2014. http://vegasuncorked.com/

Michael Mina’s Pig Roast and Beer Garden. Where foodies meet: Vegas Uncork’d 2014. http://vegasuncorked.com/

Read More
'MERICAN BEER CHEESE & POACHED EGG Recipe
From Michael Mina PUB 1842

INGREDIENTS  
4 Eggs
14 oz. Heavy Cream
8 oz. American cheese
8 oz. Velveeta cheese
3 oz. Calico Amber Beer
4 tsp. Bacon Bits
Pinch of Chive slices
Directions
1.. Place whole eggs in a 145 degree water bath for 45 minutes. It is important that the water does not reach a temperature above 145 or the egg will become hard boiled.  The egg needs to be liquid so you can stir it into the cheese sauce to add a wonderful richness to the cheese. Remove and run hot water over the egg to stop the cooking process but still keep the eggs warm.
2. In a sauce pot over medium heat, heat the heavy cream to a boil, about 4 minutes. Remove from the heat, and add in the Velveeta, American Cheeses and beer. Mix with an immersion blender until fully incorporated and smooth.  
3. To serve. Place 1 cup of the cheese in a bowl and crack the poached egg on top.  Garnish with 1 tsp. bacon bits and a pinch of chives. 

4. Serve with pretzel rods, vegetables or tortilla chips. 
*Cue drooling… 

'MERICAN BEER CHEESE & POACHED EGG Recipe

From Michael Mina PUB 1842

INGREDIENTS 

4 Eggs

14 oz. Heavy Cream

8 oz. American cheese

8 oz. Velveeta cheese

3 oz. Calico Amber Beer

4 tsp. Bacon Bits

Pinch of Chive slices

Directions

1.. Place whole eggs in a 145 degree water bath for 45 minutes. It is important that the water does not reach a temperature above 145 or the egg will become hard boiled.  The egg needs to be liquid so you can stir it into the cheese sauce to add a wonderful richness to the cheese. Remove and run hot water over the egg to stop the cooking process but still keep the eggs warm.

2. In a sauce pot over medium heat, heat the heavy cream to a boil, about 4 minutes. Remove from the heat, and add in the Velveeta, American Cheeses and beer. Mix with an immersion blender until fully incorporated and smooth. 

3. To serve. Place 1 cup of the cheese in a bowl and crack the poached egg on top.  Garnish with 1 tsp. bacon bits and a pinch of chives.

4. Serve with pretzel rods, vegetables or tortilla chips. 

*Cue drooling… 

Read More
'Tis the season to eat, drink and be merry. This also means special *punch* is in order. Give Michael Mina's Pub 1842 holiday punch a try! It's called Nacho Libré and here’s how you can make it at home.
Ingredients:
1.50L Espolon Blanco Tequila 0.75L Ruby Port 0.75L Agave Syrup 0.75oz Lime juice   1.0oz Ginger Beer
8 Easy Steps:
1. Add Tequila, Port and Agave into a container 2. Mix together 3. Store until ready to use 4. To serve, pour 3oz of the batch and lime juice into a cocktail shaker 5. Add ice and shake vigorously 6. Double strain into a collins glass and add fresh ice 7. Top with Ginger Beer 8. Garnish with a cilantro sprig

'Tis the season to eat, drink and be merry. This also means special *punch* is in order. Give Michael Mina's Pub 1842 holiday punch a try! It's called Nacho Libré and here’s how you can make it at home.

Ingredients:

1.50L Espolon Blanco Tequila
0.75L Ruby Port
0.75L Agave Syrup
0.75oz Lime juice 
1.0oz Ginger Beer

8 Easy Steps:

1. Add Tequila, Port and Agave into a container
2. Mix together
3. Store until ready to use
4. To serve, pour 3oz of the batch and lime juice into a cocktail shaker
5. Add ice and shake vigorously
6. Double strain into a collins glass and add fresh ice
7. Top with Ginger Beer
8. Garnish with a cilantro sprig

Read More
Read More
The most amazing burgers you’ll find in Vegas! Which one do you want to try?
L’Atelier de Joël Robuchon - Le Burger
Chef of the Century, Joël Robuchon has crafted one of the finest burgers imaginable served in two slider-sized portions. Paying homage to the delectable French cuisine he is known for, mouthwatering beef is topped with perfectly prepared foie gras, sautéed bell peppers and served on a freshly baked bun.
Michael Mina’s PUB 1842 - Peanut Butter Crunch Burger
True to its name, this signature burger at Michael Mina’s PUB 1842 packs a surprising crunch. An all-natural American beef patty is sandwiched between bacon jam and pimento cheese, which is topped with salty potato chips and of course, a generously applied spread of peanut butter.
Wolfgang Puck Bar & Grill - Grilled Prime Burger
At Wolfgang Puck Bar & Grill at MGM Grand, the Grilled Prime Burger sits above the rest as it features a patty made from the highest quality prime ground beef topped with Vermont cheddar cheese and smoked onion marmalade. This unique flavor combination creates a taste of excellence in every bite. The most amazing burgers you’ll find in Vegas! Which one do you want to try?
L’Atelier de Joël Robuchon - Le Burger
Chef of the Century, Joël Robuchon has crafted one of the finest burgers imaginable served in two slider-sized portions. Paying homage to the delectable French cuisine he is known for, mouthwatering beef is topped with perfectly prepared foie gras, sautéed bell peppers and served on a freshly baked bun.
Michael Mina’s PUB 1842 - Peanut Butter Crunch Burger
True to its name, this signature burger at Michael Mina’s PUB 1842 packs a surprising crunch. An all-natural American beef patty is sandwiched between bacon jam and pimento cheese, which is topped with salty potato chips and of course, a generously applied spread of peanut butter.
Wolfgang Puck Bar & Grill - Grilled Prime Burger
At Wolfgang Puck Bar & Grill at MGM Grand, the Grilled Prime Burger sits above the rest as it features a patty made from the highest quality prime ground beef topped with Vermont cheddar cheese and smoked onion marmalade. This unique flavor combination creates a taste of excellence in every bite. The most amazing burgers you’ll find in Vegas! Which one do you want to try?
L’Atelier de Joël Robuchon - Le Burger
Chef of the Century, Joël Robuchon has crafted one of the finest burgers imaginable served in two slider-sized portions. Paying homage to the delectable French cuisine he is known for, mouthwatering beef is topped with perfectly prepared foie gras, sautéed bell peppers and served on a freshly baked bun.
Michael Mina’s PUB 1842 - Peanut Butter Crunch Burger
True to its name, this signature burger at Michael Mina’s PUB 1842 packs a surprising crunch. An all-natural American beef patty is sandwiched between bacon jam and pimento cheese, which is topped with salty potato chips and of course, a generously applied spread of peanut butter.
Wolfgang Puck Bar & Grill - Grilled Prime Burger
At Wolfgang Puck Bar & Grill at MGM Grand, the Grilled Prime Burger sits above the rest as it features a patty made from the highest quality prime ground beef topped with Vermont cheddar cheese and smoked onion marmalade. This unique flavor combination creates a taste of excellence in every bite.

The most amazing burgers you’ll find in Vegas! Which one do you want to try?

L’Atelier de Joël Robuchon - Le Burger

Chef of the Century, Joël Robuchon has crafted one of the finest burgers imaginable served in two slider-sized portions. Paying homage to the delectable French cuisine he is known for, mouthwatering beef is topped with perfectly prepared foie gras, sautéed bell peppers and served on a freshly baked bun.

Michael Mina’s PUB 1842 - Peanut Butter Crunch Burger

True to its name, this signature burger at Michael Mina’s PUB 1842 packs a surprising crunch. An all-natural American beef patty is sandwiched between bacon jam and pimento cheese, which is topped with salty potato chips and of course, a generously applied spread of peanut butter.

Wolfgang Puck Bar & Grill - Grilled Prime Burger

At Wolfgang Puck Bar & Grill at MGM Grand, the Grilled Prime Burger sits above the rest as it features a patty made from the highest quality prime ground beef topped with Vermont cheddar cheese and smoked onion marmalade. This unique flavor combination creates a taste of excellence in every bite.

(Source: bit.ly)

Read More
IN CASE YOU MISSED IT Did anyone else get Food & Wine stains on their white Sensation outfit? Epic fail! It was another packed weekend of celebrity chefs for the @Food & Wine F&W All-Star Weekend Las Vegas plus an ocean of white in the Grand Garden Arena for Sensation.

IN CASE YOU MISSED IT Did anyone else get Food & Wine stains on their white Sensation outfit? Epic fail! It was another packed weekend of celebrity chefs for the @Food & Wine F&W All-Star Weekend Las Vegas plus an ocean of white in the Grand Garden Arena for Sensation.

Read More