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The Best Restaurants on the Vegas Strip

Las Vegas may be known as a gambling destination and a city that offers neon-bathed excitement. It has also a reputation for all you can eat buffets. However, that fairly pedestrian experience is only the tip of the iceberg when it comes to dining out on the strip. The city has now become a culinary hotspot – although there are still some great all you can eat indulgences available. But for those who want to experience the quality of the various culinary destinations in Las Vegas, the selection can be as overwhelming as those neon lights. Choice is the name of the game. Here are some fabulous dining experiences on the Strip that will tantalize your taste buds.

1. Joël Robuchon Restaurant

Take Vegas Strip dining to the next level by booking a table at this three Michelin Star establishment. here the star of the show of the establishment (adjacent to the MGM Grand casino floor) is undoubtedly the 16-course tasting menu. Set aside some time – this treat will take around three hours to truly appreciate. A parade of decadent delight it is an experience that should be saved for special occasions.

2. 172 Live Music

In the Rio Hotel and Casino, Las Vegas is the only place to experience live local and national talent in an intimate, up close and personal setting. Paired with an elevated Japanese tapas and sushi dining experience and expertly crafted cocktails. It’s one of the many Japanese restaurants in Las Vegas.

3. Bazaar Meat

Chef José Andrés is the star of the show – and his culinary creations are a delight. Take your pick of indulgences such as the highest grade of Kobe beef imported from Japan or the Finnish caviar. Another foreign sourced slice of culinary heaven is the Spanish Suckling Pig. Here the meat is more than a meal – it verges on carefully curated art.

4. Restaurant Guy Savoy

This is for the diner that is not afraid to spend that little bit extra (actually a lot extra) on a meal that will live on in memory. The food really is a masterclass in what fresh ingredients and flair can produce. The Black truffle soup is a masterpiece. For those who want to really explore the wonderful cuisine on offer the ‘Krug chef’s table’ of 10 courses which is served in the Kitchen is an experience of a lifetime.

5. Carnevino

If you are a fan of exceptional food – and incredible wine then this venue which showcases the skills of celebrity chefs Mario Batali and Joe Bastianich is an Italian inspired indulgence. The hand-constructed pasta offerings are reason enough to visit – and the meat is quite simply magnificent. The Reserva steak which is aged for around 240 days is enough to make any carnivore weep tears of joy.

6. Estiatorio Milos

If you are after some of the best seafood in the world – sourced straight from the waters of the Mediterranean and the Aegean – then this is the dining venue that should be on your bucket list. The grilled octopus could not be fresher if it had simply walked/crawled onto your plate. Or try the fresh fish – which is prepared in a salt crust with just the lightest touch of the finest quality olive oil and a smattering of capers.

7. Cut

Well-known and respected chef, Wolfgang Puck has taken the steakhouse experience to dizzying heights at this wonderful restaurant. Diners intimidated by the excellent and varied menu cannot set a foot wrong – every piece of meat has been lovingly prepared over coal – and is an explosion of flavor. If one had to choose – then the 100% pure Japanese Wagyu will never disappoint. The side dishes will also meet and exceed expectations.

The dining scene on the Vegas Strip will reward those who want to explore some of the finest cuisines in the United States – book your table today.

Breastfeeding Vs Formula for Infants

One of the most important decisions that parents will ever make is choosing whether to formula feed or breastfeed their baby. Most health experts state that the best nutritional option for babies is breast milk. However, not all women are able to breastfeed.

There are many different factors that go into deciding whether to breastfeed or formula feed a baby, including specific medical conditions, lifestyle and comfort level. Ultimately, it is a very personal decision and it is important to weigh the pros and cons of breastfeeding versus formula to help determine which is the best choice for you and your infant.

Breastfeeding

Nursing is often an incredible experience for both a baby and mother. It provides a baby with the best nourishment and special bonding experience between mother and child.

Many health organizations recommend breastfeeding as being the best option for feeding babies. In addition, breastfeeding helps to protect against various chronic conditions, prevent allergies and defend against infections.

Benefits of Breastfeeding

  • Fighting infections and other types of conditions. Breastfed babies are hospitalized less and experience fewer infections compared to formula-fed babies. During breastfeeding, germ-fighting substances and antibodies pass from the mother over to her infant to help strength the baby’s immune system and reduce the chances of getting infections.
  • Ease of digestion and nutrition. Breast milk is often referred to as the ideal food for an infant’s digestive system since the components of breast milk – fat, protein, and lactose – are digested easily by a newborn. There are also many minerals and vitamins contained in breast milk.
  • It’s free. Formula can start to get expensive while breast milk is absolutely free.
  • Different tastes. Babies are introduced to different tastes via breast milk, which will vary depending on which foods the mother has eaten. This also helps breastfed babies to more easily transition to solid foods later.
  • Convenience. There is no need to go to the store to buy more formula or to wash nipples and bottles.

Breastfeeding Challenges

For some mothers, breastfeeding may be easy from the very beginning, while others will need to get used to it. Both mothers and infants need to have a lot of patience to become accustomed to a breastfeeding routine.

Some of the most common concerns of new mothers include:

  • Personal comfort: many mothers initially feel uncomfortable breastfeeding. However, most mothers are able to overcome this with proper practice, support and education.
  • Latch-on pain during the initial 7 to 10 days. If it persists this could be a matter of not using the proper technique but there could be an infection or other issue.
  • Frequency and timing of feedings. Mothers have to invest a big-time commitment into breastfeeding. A breastfeeding schedule or having to pump breast milk throughout the day can make it more difficult for mothers to travel, run errands, and work.
  • Breastfed babies must eat more frequently since breast milks digest more quickly than formula.
  • Diet: Woman who breastfeed must be conscious of what they eat since it is passed on to their infant via their breast milk.
  • Medical conditions: There are certain medicines and treatments that make it unsafe to breastfeed.

Many of the above challenges may be helped by using a breast pump machine to pump milk and then bottle-feed the baby.

Formula Feeding

Commercial infant formulas can be a nutritious alternative to a mother’s breast milk and may even contain some nutrients and vitamins that breastfed babies have to get through supplements.

Commercial formulas are made under sterile conditions and attempt to duplicate breast milk through use complex combinations of vitamins, fats, sugars, and proteins.

Some mothers might have medical conditions that prevent breastfeeding, while breastfeeding might be too stressful or difficult for others. The following are some of the other main reasons why some mothers choose to formula feed their baby:

  • Convenience: Anyone can feed an infant a bottle of formula at any time. Therefore, feeding duties can be shared.
  • Flexibility. There is no need to schedule work and other obligations or pump around the feeding schedule of the baby.
  • Frequency and timing of feedings. Formula-fed babies do not need to eat as frequently.
  • Diet. Mothers who formula feed don’t have to worry about the foods and beverages they consume affecting their baby’s health.

Formula Feeding Challenges

  • Lack of antibodies. Manufactured formulas do not have the antibodies that are contained in breast milk, so they do not provide babies with the added protection against illness and infection the way breast milk does.
  • Organization and planning. While breast milk is always available, formula must be purchased and be on hand when the baby needs it. Necessary supplies such as nipples and bottles also need to be on hand and clean.
  • Expense. Formula can be expensive.

Breastfeeding Vs. Formula – How to Choose

It can be a difficult to decide whether to breastfeed or formula feed your baby and is a very personal decision based on your own individual circumstances. Carefully weigh the pros and cons and speak to your doctor and family to help you make the best choice.

Culinary Uniforms – Why Do Chefs Wear White Coats?

A great way for your restaurant kitchen to have a professional look is the wearing of chef uniforms, with all their frenzied cutting and frying while rushing to complete a customer’s order. Imagine the look of your favorite cooking shows while your famous chefs prepare some delectable meal. In the eyes of a spectator, the frenetic dash of activities of individuals in white seems so fascinating and more appealing as compared to not wearing any uniform at all.

But why does a chef wear a white coat? What is the purpose behind a chef’s white culinary uniform?

chef in coat and hat in kitchen preparing food with fireThe traditional chef’s uniform, also known as chef’s whites, is the standard uniform in the Western World. It includes a white hat or toque blanche, white double-breasted coat, and a black and white patterned pants. The clothing originated in 1822 when Marie-Antoine Careme, a French artist and chef, made a preliminary design called “Le Maitre d’Hotel Francais.” Portrayed in the drawing are two chefs wearing a white hat, double-breasted jacket, trousers, and an apron. The “uniform” however only become popular in the culinary world around 1878.

The color white is deliberately chosen for the overall chef’s uniform. It is to give the gourmet cook and all other staff in the kitchen a semblance of power and influence since white is a highly effective symbol of cleanliness and flawlessness. However, this is not the only reason why chefs wear white coats. There are two significant aspects of cooking in white on which your favorite chefs depend.

First, the hue or tone of the color white is good at deflecting heat, which provides the chef and all other staff additional safeguard against open fire, stoves and other heated appliances in the kitchen. The second advantage for the chef’s white coat is the belief that white is associated with cleanliness and sanitary conditions. Certainly not that it is the most efficient color for camouflaging unfortunate food stains.

The double-breasted design of the chef’s coat, two rows of buttons designed down the front, also has a functional purpose. After all the splatters and stains of preparing your multi-course connoisseur meal, the chef has the option to unbutton his coat and just reverse it to hide the spots and spills when they are required to receive kind comments on their patrons’ meals. The chef’s appearance of being neat and clean is maintained despite all the messy dishes, gravies and other food that stains when prepared in the kitchen.

An authentic chef coat includes cloth buttons and even that serves its purpose. The double-knotted cloth buttons in the double-breasted chef jacket are used because they can withstand repeated washing better than their plastic or metal counterparts. The cloth buttons are also used to protect against plastic buttons being melted or disfigured because of intense heat.

Your traditional chef uniform also consists of a large triangular cloth worn around the neck. The necktie was formerly worn to absorb perspiration during those times where modern air conditioning was still not at hand. It later became decorative, since contemporary kitchens are now air conditioned. However, some still wear them to pay homage to the symbol and tradition of their trade.

Nowadays, chefs have personalized uniforms with added colors and patterns, even changes in designs. Although, it is still a widely accepted tradition to see a chef wear his or her white coat as her standard uniform.

Why Add Certified Organic Coffee to Your Menu?

It’s becoming increasingly frequent for customers to request organic menu items, even at non-organic restaurants. This is particularly true for coffee. Unfortunately, coffee is one of the most heavily exposed crops, when it comes to the use of commercial chemical pesticides and herbicides. This puts it at the top of the list, for your diners’ organic alternative requests.

So when you are choosing an organic coffee, what do you need to look for? When it comes to coffee, there are certain guidelines that must be met to be certified as organic. Below you will find the specific rules that must be followed to receive an organic label.

The first guideline is that any and all fertilizer that is used while growing the bean used to make coffee must be organic itself. This means that chemicals can not be used as the fertilizing agent. Some approved fertilizing methods include chicken manure, bocachi, coffee pulp and general compost. Additionally, in most cases, even though some exemptions do exist, the land that the beans are grown on should be free of chemical use for at least three years. This regulation is monitored and enforced by the USDA and compliance must be met to receive the certification.

However, when it comes to production, the restrictions and regulations are rather lax. While there are organizations working hard to create certain standards, they are not being abided by. Even though the Organic Food Production Act of 1990 sets some very clear guidelines, they aren’t strictly adhered to, and there isn’t an organization that ensures that they are. A former vice chair of a board of organic standards has stated that just because a product is labeled as organic does not mean that it is safe, healthy or provides true nutrition.

You can have the highest confidence that your coffee is organic if it comes from Honduras, but other countries do produce organic coffee. Some of these include Columbia, Brazil, and Mexico. The key, however, is to understand what happens to the coffee once it leaves the field and goes to its processing plant. Various chemicals could be used at that point that would deem it to no longer be organic in the hearts and minds of those that are truly concerned with its legitimacy.

Due to the concerns about the post-growing handling of the coffee, we choose only to select organic coffee that is processed in the US, under closer scrutiny. Currently, we feature Java Planet Organic Coffee as our supplier of organic coffee. Their beans are imported from the various growers and then roasted in their own facility in Tampa, FL. They have a fairly wide variety of beans, from many countries. Their coffee is also fairly traded, which many consumers also prefer.

In the past, the number of organic growers had been declining due to competition. Due to the use of chemicals the production could be higher, making non-organic products cheaper in the end, but over time there has been an increased awareness of the benefits of a continuing of the organic approach. It has been found that bulk production can deplete the nutrients in the soil. Additionally, using organic fertilizer can also reduce soil erosion by a great deal. Eliminating these components has been shown to be beneficial to growth and have lead to a steady increase in organic growers.

There are some issues with growing the coffee bean organically. The main problem that growers face is that organic fertilizers tend to have issues with releasing the nutrition the plant needs at the right time. They release nutrients at a slower pace, making the growth process slower than it is when other methods are used.

In the final analysis, the benefit of being certified outweighs the extra costs associated with growing the coffee. The market for organic coffee will certainly continue to grow. For that reason, we’ve taken pains to make sure we can provide the best selection for our customers to serve in their restaurants.