When it comes to cooking for themselves, just what do Vegas' top chefs eat at home? Here, we chat with eight to find out.
Michael Mina, Founder of Mina Group: Laffa Bread with Roasted Vegetables
“Whenever I’m home, I love being in our outdoor kitchen where I can take advantage of our wood burning oven. Usually, I’ll make a traditional Middle Eastern laffa bread served with wood-oven roasted vegetables and fresh herbs from my wife’s incredible garden.”
“Barbecuing has always been a passion of mine and by far my favorite thing to cook at home. I always do a variety which will include tri tip, St Louis ribs, and pork loin. [I] serve it with sweet cornbread, smoked beans, and my wife's creamy cole slaw because she makes it best!”
Luke Forzano, Director of Culinary Operations at SLS Las Vegas: Vongole Pizza from 800 Degrees
“The Vongole [an off-menu Bianca pizza special that blends steamed clams, Italian parsley, fresh mozzarella, Parmigiano Reggiano, garlic, oregano, and olive oil] is unique in that it combines two of my favorites foods—seafood and Italian—in a perfectly satisfying and delicious pizza dish.”
Mark Purdy, Executive Chef at Alizé: Home-Made Pizza
"I cook a lot at home. In fact, I prefer to do so than to go out because I enjoy it so much. I make lots of different things but rarely anything that is related to work, and that is part of the reason I enjoy it. I love what I get to do at Alizé. It's very refined and detailed, where at home I can cook ‘off book.’ Pizza is a favorite as well as chicken soup.”
I would have to say my dish that everyone asks me to make are ribs. I had people over from Texas a couple weeks ago and they said that they were the best that they have had. I just make them the way I like—sticky, smoky, caramelized, fall off the bone ribs.
Vincent Pouessel, Executive Chef at DB Brasserie: DB’s Savory Buckwheat Flour Crêpe
“The Savory Buckwheat Crêpe with French ham, gruyère cheese, and egg at db Brasserie is one of our most popular brunch items on the weekend, however my kids ask for it at home all the time! I love to cook this dish for them on my days off. I use real buckwheat flour from Brittany, France where I am from. I like to serve apple cider, also from Brittany, or pear cider from Eric Bordelet.”
Shawn McClain, Executive Chef at Sage: Vegetable and Whole Grain Tagine
“I try to eat relatively light and healthy, especially when I’m at home. I love to make vegetables and whole grain tagine with tandoori spices, almonds, and golden raisins because it’s easy and adaptable. Depending on what I’m in the mood for, I use different grains or vegetables. Sometimes I’ll even add various proteins like chicken, braised oxtail, or fresh shellfish to mix up the dish.”
“My favorite meal to enjoy at home is a pan-seared steak dinner with caramelized onions, mushrooms, seasonal vegetables, roasted potatoes, and a great bottle of wine. A delicious steak to me is the ultimate comfort food.”