Luxe Life Blog

Counter Intelligence: Bam! Emeril Lagasse, Todd English, Jamie Oliver

Posted March 18, 2010 • 5:23 p.m.

Jamie Oliver.

Photo: ABC TV

Hot off the grill! I’m not sure if the battle against obesity began with first lady Michelle Obama or my fellow Brit and Food Network star chef Jamie Oliver. The Naked Chef is heading here to start his revolution. In a new Ryan Seacrest- and ABC-produced series premiering March 26, Jamie will unveil his plan to change the way America eats.

Jamie wants to change habits in school, at work and most especially in the kitchen. He’s so shocked by America’s high statistics of obesity, heart disease and diabetes that he’s embarking on the TV crusade. Jamie points out that today’s American kids will be the first generation not expected to live as long as their parents.

His first stop will be in the unhealthiest city in America: Huntington, W. Va. He hopes to get Huntington off that list and then roll out his campaign for change across America, including Las Vegas. In a statement released by ABC, Jamie said: “The time is right for people to rediscover the sense of pride, satisfaction and fun you can get from cooking for the people you love. There’s an incredible community in Huntington, and I want this experience to be a celebration of what we can achieve when people come together. I want to prove that turning around the epidemic of obesity and bad health doesn’t have to be boring or dull in the slightest.”

His new six-show series of specials is loosely based on the British TV series Jamie’s Ministry of Food and Jamie’s School Dinners, which saw his grass-roots efforts improve the school lunches in communities. One show resulted in an overhaul of the school dinner program in Britain.

EMERIL’S BAMWICH

Star chef Emeril Lagasse has done it again just in time for all the March Madness hoopla. Lagasse’s Stadium in the Palazzo is now home to Emeril’s Steak Bamwich. The mouthwatering signature prime steak sandwich with 8 ounces of grilled prime sirloin on homemade herb focaccia is dressed with blue cheese slaw, balsamic braised red onions and Emeril’s steak sauce and is served with truffle parmesan potato wedges.

“Since day one, the concept of Lagasse’s Stadium has been to serve food that the average sports bar would carry, but to present it to our guests in an extraordinary way,” said Vincent Chiyuto, chef de cuisine at Lagasse’s Stadium. “Emeril’s Steak Bamwich is a great example of how we took an average steak sandwich and kicked it up a notch Lagasse-style.”

TODD ENGLISH’S P.U.B.

One of the main features of star chef Todd English’s new Todd English P.U.B. at MGM CityCenter’s Crystals is his carvery, a selection of rotisserie-cooked meats such as prime beef, chicken, duck, brisket, lamb and more served by the half or full pound. Diners create a custom deconstructed sandwich by selecting bread from eight choices and sauces from seven options, including pineapple mint jelly, horseradish sour cream and black truffle mayo. Prices range from $12 to $58 (for one pound of sirloin steak).

At the head of the bar is a prominently displayed raw bar complete with East and West Coast oysters, little necks, shrimp, lobster and stone crab claws.

“I wanted a menu that would match our exciting atmosphere,” Todd said about his 206-seat Public Urban bar. “By featuring a variety of upscale appetizers at an affordable price alongside our signature carvery and raw bar, there is something for everyone’s taste at Todd English P.U.B.”

His chefs hold court in the open-view show kitchen, where the flames and the smell of cooked meats entice diners. It’s a showcase of English pub grub including bangers and mash (sausages and mashed potatoes), New England fish and chips, Grichebecktom (the workman’s cheese sandwich with creamy brie cheese and double-smoked bacon), Welsh Rarebit (creamy cheddar cheese inside sourdough bread and baked to crisp) and Shepherd’s Pie (ground beef and pork meatballs smothered under creamy corn and cheddar mashed potatoes).

Then there’s the U.K.’s piece de resistance: Bubble & Squeek. It’s a patty shaped like a thick hamburger but traditionally made in English homes from leftover vegetables, adding in mashed potatoes and onions fried up under a fried egg. Bacon optional. Back home, people eat it for brunch from the week’s leftover veggies. Todd assures me that his version has all fresh ingredients and no leftovers!

Buckets of fries such as skinnies, fatties and sweeties (sweet potato fries), with handcrafted mustard dips, are among the appetizers. Others include grilled soft pretzels, dirty chips (Kettle Chips with bacon bits, scallions, blue cheese dressing and chicken liver) and filthy chicken bits -- crispy popcorn chicken with sweet maple and fried chicken liver.

If you read our coverage yesterday of Todd’s VIP opening Tuesday night, then you know how he’s organized fun at the top of the bar with signature hourglasses that encase 7 seconds of sand. Choose from more than 50 beers, down a draught in 7 seconds, and the pint is on the house. There also are magnetic dartboards, beer pong tables and plasma TVs for all the televised games.

Todd is a three-time James Beard Award-winning chef, and, although the owner of successful restaurants across the U.S. including Olives here in the Bellagio, this is his first pub concept. He was recognized in 1991 as the National Rising Star Chef of the Year and then was voted Best Chef in the Northeast in 1994, hailed as a Top 50 tastemaker in 1999 and selected Restaurateur of the Year by Bon Appetit in 2001. He was recently named to the James Beard Foundation’s Who’s Who in Food & Beverage in America.

BELLAGIO’S EPICUREAN EPICENTER

Secrets of the culinary magic practiced by Bellagio’s award-winning chefs will be revealed next Wednesday. The hotel, winner of nine consecutive AAA Five Diamond Awards for excellence, is presenting a palette-pleasing and extraordinary Epicurean Epicenter series and kicks off with my good friend Michael Mina. The culinary experiences set against the backdrop of Bellagio’s restaurants and the one-of-a-kind Tuscany Kitchen is designed to give guests a firsthand look at how the resort’s chefs and sommeliers create meal masterpieces.

The 1,170-square-foot state-of-the-art demo Tuscany Kitchen will serve as the set for most Epicurean Epicenter events. Three cameras, positioned above the prep stations and stovetops, will capture shots of the chefs at work and broadcast them over 60-inch plasma screens. Here’s the Royal Robin Rundown of the 2010 Epicurean Epicenter series:

March 24: Far Niente Winery and Michael Mina prepare a five-course tasting menu.

May 7: Vegas Uncork’d events at Tuscany Kitchen with master sommelier Jason Smith, director of wine; sushi revelations with Yellowtail executive chef Akira Back; chocolate culinary secrets from executive pastry chef Jean-Marie Auboine; and wine immersion with Jim Clenenden, Au Bon Climat Vineyards winemaker.

June 19: Father’s Day BBQ at Tuscany Kitchen with executive chef Edmund Wong featuring BBQ styles from around the world.

Sept. 25: Bond Estate Winery presents Cabernet Sauvignon wines from one of the top California wineries.

Dec. 29: A Dom Perignon celebration and year-end toast featuring an array of special cuvees and rare vintages.

There’s no better way to end the year, IMHO!

Robin Leach has been a journalist for more than 50 years and has spent the past decade giving readers the inside scoop on Las Vegas, the world’s premier platinum playground.

Follow Robin Leach on Twitter at Twitter.com/Robin_Leach.

Follow Vegas DeLuxe on Twitter at Twitter.com/vegasdeluxe.

Follow VDLX Editor Don Chareunsy on Twitter at Twitter.com/VDLXEditorDon.

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