Our good friend (and unbelievably nice guy) Vic Vegas returns to Top of the Food Chain with a peek at what he’s been up to after having appeared on Food Network Star and Chopped All Stars.

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• Foie Gras: Should it be illegal
• Guest: Vic Vegas

You think Japanese food in Las Vegas is only sushi? Think again, as the city is going through what can be described as a Japanese food explosion. Al is joined by Martin Koleff, the stylist/consultant behind some of the towns hottest “alternative” Japanese restaurants.

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• Guest: Martin Koleff (Restaurant Stylist )
• Types of Japanese Cuisine / Restaurants

Al is joined by Stephen Hopcraft (Executive Chef STK, Food Network’s Chef vs City) on this week’s Top of the Food Chain. Together they discuss the variety of steak highlighting differences from American Select to Japanese Wagyu. They also note flavor contrasts between grass fed and corn fed beef and wrap up by giving us executive chef secrets to cooking a great steak at home.

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• Guest: Stephen Hopcraft (Executive Chef, STK )
• Different types of steak
• Flavor profiles of grass and corn fed beef
• Executive Chef secrets to great steak at home

Come listen to a story ’bout a man named Su, workin’ for Robuchon simply wouldn’t do, searched craigslist from dusk to dawn, finally opened Great Bao in a hair salon.

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• Guest: Sheridan Sun (Chef/Owner, Great Bao) )
• Working for Robuchon
• Opening Comme Ca
• Going on his own: Great Bao

Al is joined by Amy Byro (Executive Pastry Chef Harrah’s, Flamingo) and together they discuss the inner workings of being a pastry chef for Harrah’s Las Vegas, from creating four-tier wedding cakes in one day and sugar that looks like lace, to making a cake covered in 14k gold!

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• Guest: Amy Byro (Executive Pastry Chef Harrah’s, Flamingo) )
• The secrets to being a pastry chef
• Pastry projects you can start at home

Food critic Brock Radke (Las Vegas Weekly) and restaurateur Jolene Mannina join Al to talk about the Las Vegas food scene — where it is, where it’s been, and what to look forward to in the future.

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• Guest: Brock Radke (Las Vegas Weekly)
• Guest: Jolene Mannina (dinefine.net)
• What’s what in the Las Vegas food scene

Remember when taking cooking in high school meant enrolling in home economics and getting harassed by your friends? In this episode of Top of the Food Chain, you’ll meet a 16-year-old who will likely be your favorite chef in a few years and is already being recruited by some of the finest restaurants in Las Vegas.

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• Las Vegas Review Journal Best of Las Vegas 2012 – Enough Already!!
• Guest: Rick Bools (Silverado High Culinary Team)
• Guest: Gary Fx LaMorte (Michael Mina)
• Guest: Susan Stapleton (Eater.com, Vegas Edition)

On this carb-friendly episode of Top of the Food Chain, we get a master’s look at all things Pasta as we welcome back Geno Bernardo (Executive Chef, NOVE Italiano).

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• James Beard Award; are you kidding me?!?!
• Guest: Geno Bernardo (Executive Chef, NOVE Italiano)
• Pasta, pasta, pasta

The French are well represented as Al walks us through what is arguably the five most extravagant fine dining options in Las Vegas. (This would be a good time to have your American Express Black card handy.)

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• Guest: Scott Whitney
• Al’s top 5 restaurants to eat when money is no object
• E
• Twist
• BARMASA
• Guy Savoy
• Robuchon

Max Jacobson returns to Top of the Food Chain with a first-hand comparison between Las Vegas restaurants and their European counterparts. Max follows with a blistering retort to John Curtas’ recent criticism of his fellow food critics.

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• Vegas Uncork’d
• Guest: Max Jacobson
• Europe vs. Vegas
• Max vs. John

As we learn from Three Square Food Bank‘s Erica Thompson, Restaurant Week combines great food and great prices. . .all for a great cause.

That’s the happy, peppy, bursting with love portion of the show.

Then John Curtas is back to spread a little love among some of his favorite Restaurant Week locations, followed by a two-prong attack against FCC regulations and fellow Las Vegas food critics.

(For those scoring at home and listening to this on the radio. . .John: 4.5 BLEEPS. Al: 1 BLEEP.)

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• Guest: Erica Thompson, Three Square Food Bank
• Restaurant Week
• Guest: John Curtas
• Al and John’s Top 5 Restaurant Week Picks
• John, BBQ, and other Vegas food critics

On this episode of Top of the Food Chain Al is talking tapas with Nina Manchev, owner of Bar Forte. Together they discuss the history of tapas (it’s not just small plates), tapas for beginners, and wrap up by discussing Bulgarian cuisine and the lazy man’s sangria, Calimocho.

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• Guest: Nina Manchev, Owner of Bar Forte
• History of tapas
• Reason for tapas
• Nina’s recommendations for beginners trying tapas
• Calimocho
• Bulgarian cuisine
• Live chat questions

Al is joined by Chef Jet Tila (Iron Chef America) to discuss the regions, tastes, and history of Thai cuisine on this episode of Top of the Food Chain.

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• Guest: Chef Jet Tila
• History of Thai cuisine
• Regions of Thai cuisine and how they differ
• Chef Jet’s recommendations on how to make your own Thai cuisine
• Live chat questions

Al is joined by Tony Abou-Ganim (Iron Chef America, Fine Living Network) to talk about the evolution of mixology from the Gothic age to the present on this episode of Top of the Food Chain.

(It’s pretty cool to talk the guy who invented the Cable Car.)

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• Guest: Tony Abou-Ganim, author the modern mixologist
• History of mixology
• Importance of ingredients
• Tony makes some of his favorite cocktails

Comme Ca’s executive chef Brian Howard makes a return visit to Top of the Food Chain, together he and Al define offal and give us a look at it’s many different uses.

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• Guest: Comme Ca’s executive chef, Brian Howard
• Definition of offal
• Ways to cook offal
• Brian’s favorite uses for offal

Al welcomes back Marche Bacchus’ Jeff and Rhonda Wyatt and together we discuss wines in the port family. We explore the types of port, what foods pair well with port wine, and more on this episode of Top of the Food Chain.

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• Guests: Marche Bacchus’ Jeff and Rhonda Wyatt
• Port wine
• Types of Port wine
• Foods that pair well with Port wine
• Email questions

Besides bringing up whose grandma makes the best meatballs (don’t ask), Al and his guests Due Forni Pizza’s Alex Taylor (managing partner) and Carlos Buscaglia (partner/executive chef) dole out a slice of pizza wisdom.

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• Guests: Due Forni Pizza’s Alex Taylor and Carlos Buscaglia
• Everything there is to know in the world about pizza (give or take a continent)
• Email and LIVE chat questions

For our first episode of 2012 Al welcomes back author and food writer John Curtas. Together, with boxing gloves put aside, they review the foodie trends of 2011. Then the boys look ahead and make some predictions for the food landscape in 2012.

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• Guest: John Curtas, author and food writer
• Al’s food trends for 2011
• John’s top tastes of 2011
• Predictions for 2012 food landscape
• Email and LIVE chat questions

For our final holiday-themed show, and the last of 2011, Al begins by recommending four Christmas dinner options of varying price points on the Strip. Then, Ken Shey (Sommelier, The Range Steakhouse) joins us for a lesson in champagne and sparkling wines.

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• Guest: Ken Shey, Sommelier, The Range Steakhouse
• Four Christmas Dinner options on the Strip
• Champagne and Sparking Wines
• Email and LIVE chat questions

For holiday-themed show number two, Matt Myers (assistant director of beverage, Bellagio) makes what we believe is the best eggnog ever! And now, you can make it as well! (Don’t let the liquid nitrogen scare you. . .we were perfectly safe.)

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• Guest: Matt Myers, Assistant Director of Beverage Bellagio
• Matt’s eggnog recipe
• History of eggnog
• Liquid Nitrogen!
• Email and LIVE chat questions

Top of the Food Chain is back and in the holiday spirit. In what will be a series of holiday-themed shows, we begin by talking with Bread and Butter, Las Vegas executive chef Chris Herrin about three often-maligned holiday food offerings; fruitcake, mincemeat, and gingerbread. (Chris and Al actually eat a fruitcake. Who knew you could eat those things?)

• Guest: Chris Herrin, Executive Chef – Bread and Butter, Las Vegas
• Fruitcake
• Mincemeat
• Gingerbread
• Email and LIVE chat questions

We continue our global travels at Top of the Food Chain with Comme Ca’s Executive Chef Brian Howard as he tells us the difference between French bistro and brasserie food. Then we swing back to the USA and learn Brian’s secret for perfect Thanksgiving turkey and stuffing.

• Guest: Comme Ca’s Executive Chef, Brian Howard
• Differences between Bistro and Brasserie food
• Cooking the perfect turkey
• Stuffing ideas
• Email and LIVE chat questions

FOIE GRAS APPLE STUFFING

2 pounds fresh foie gras
6 Fuji apples
1 cup dried cranberry’s
2 cups chestnuts, roasted and peeled
1 cup seedless grapes, peeled
4 cups arugula, stems off
1 cup cippolini onions, peeled and quartered
4 cups foccacia bread, cut into 1/2-inch cubes
1 Tablespoon garlic purée, mixed with two Tablespoons extra virgin olive oil
3/4 cup roasted turkey drippings/jus
4 Tablespoons Italian parsley
2 Tablespoons sage
Salt and freshly ground black pepper to taste

Top of the Food Chain travels to Norway to talk about what is clearly one of the most maligned foods ever covered here on the show. You think Rodney Dangerfield gets no respect, try being Lutefisk.

• Guest: Dave Nelson, VP Desert Troll Lodge 6-165 of Sons of Norway
• Guest: Krishun Stanton, Social Director Desert Troll Lodge 6-165 of Sons of Norway
• Lutefisk
• Norwegian Cuisine
• Norwegian Aquavit
• Email and LIVE chat questions

We start the show with discovering the best deals in Las Vegas with Las Vegas Advisor’s Anthony Curtis. Then, after saving tons of money, we look into spending a few bucks on what it takes to get started as a wine collector with Marche Bacchus’ Jeff Wyatt.

• Guest: Anthony Curtis, Las Vegas Advisor
• Great deals in Las Vegas
• Guest: Jeff Wyatt, Marche Macchus
• Wine collecting 101
• Email and LIVE chat questions

We’re heading East in this episode of Top of the Food Chain as we’re joined by food writer (and Al’s co-author) Max Jacobson, considered by many an expert in Asian cuisine. (We also had what amounted to the quickest trivia question in the history of the VVN.)

• Guest: Max Jacobson, food writer
• Asian cuisine
• Chinese cuisine
• Japanese cuisine
• Differences between sushi and sashimi
• Email and LIVE chat questions

Break out the snifters as Top of the Food Chain explores the world of cognac and armagnac with Andre’s Restaurant beverage manager, Patrick Trundle.

• Guest: Patrick Trundle, beverage manager Andre’s Restaurant
• History of brandy
• Types of cognac
• Cost of cognacs
• Differences between cognac and armagnac
• Types of armagnacs
• Email and LIVE chat questions

Top of the Food Chain indulges in the finer things in life as we learn about truffles from Urbani Truffles’ Leigh Savoy. Then Al and RM Seafood’s sous chef John Courtney eases our guilt about “screaming” lobsters.

• Guest: Leigh Savoy, Urbani Truffles
• Types of truffles
• How are truffles served
• Cost of truffles
• Guest: John Courtney, sous chef RM Seafood
• Types of lobsters
• Best way to prepare lobster
• Email and LIVE chat questions

We branch out further into the world of spirits as Top of the Food Chain samples a little vodka with bartender Jennifer (no last name, please) and STK beverage manager, Clayton Gibson.

• Guest: Jennifer, Bartender
• Origins of vodka
• Types of vodka
• Guest: Clayton Gibson, Beverage Manager STK
• Clayton’s three favorite vodka recipes
• Email and LIVE chat questions

After hanging out with Jolene Mannina of Sloppi Jo’s Roving Eatery and Gary Fx Lamorte of the Michael Mina Group, we throw off the gloves as food writer John Curtas steps into the ring and dukes it out with Al.

• Guest: Jolene Mannina, Sloppi Jo’s Roving Eatery
• Guest: Gary Fx Lamorte, Michael Mina Group
• Food trucks
• Fine Dining
• Guest: John Curtas, Author / Food writer
• Uh. . .yikes!
• The art of fine dining
• Local food favorites
• Email and LIVE chat questions

Brewmaster Jeffrey “Bubba” Amas of Barley’s Casino and Brewing Company taps into more beer than we’ve ever had in the studio* as we discover the differences between a Dunkel and a Hefeweizen on Top of the Food Chain.

• Guest: Jefffrey “Bubba” Amas, Brewmaster Barley’s Casino and Brewing Company
• The art of brewing beer
• Types of beer
• Microbreweries in Las Vegas
• Brewing beer at home
• Email and LIVE chat questions

Summer is over but the art of grilling lives on. Top of the Food Chain welcomes Chef Partner Kerry Simon (Simon at Palms Place, KGB) who shares his secrets to a great gourmet burger.

• Guest: Kerry Simon, Simon at Palms Place, KGB
• Gourmet Burgers
• Preference of ingredients
• Secrets to grilling the perfect burger
• Email and LIVE chat questions

We combine Victoria beer (the oldest beer in Mexico) and Border Grill’s executive chef Mike Minors’ tasty margarita recipe to cool off as we are introduced to the world of chili peppers on Top of the Food Chain.

• Guest: Mike Minor, Executive chef Border Grill
• Oldest beer in Mexico
• 11 chili peppers from mild to wild
• How to use chili peppers
• Margaritas
• Email and LIVE chat questions

Top of the Food Chain delivers on a promise made in an earlier episode as we teach you how to roll your own sushi, courtesy of Chef Yuki Ieto from SUSHISAMBA. Then, Three Square’s Erica Thompson talks about Restaurant Week, which is one of the best “events” a foodie could ask for.

• Guest: Chef Yuki Ieto, Hayes Swope (SUSHISAMBA)
• Sake refresher
• How to roll your own sushi
• Guest: Erica Thompson (Three Square)
• Restaurant Week
• Email and LIVE chat questions

For the start of today’s show, Al and Vic Vegas recap the ending of The Food Network Star. Then we are joined by Organic Edibles’ Marilyn Yamamoto who explains how to grow fresh produce in the Las Vegas desert.

• Guest: Vic Vegas
• The Food Network Star
• Guest: Marilyn Yamamoto
• The key to growing fruits and vegetables in the desert
• Email and LIVE chat questions

For this episode of Top of the Food Chain Vic Vegas answers a ton of live chat questions about making the top three. We then visit with sommelier Lindsey Whipple of Cut and learn sommelier’s enjoy a shot of Jager and a cold Bud Light just like the rest of us.

• Guest: Vic Vegas
• The Food Network Star
• Guest: Lindsey Whipple
• Sommelier’s
• Wine
• Email and LIVE chat questions

We begin this edition of Top of the Food Chain with a talk about the top five steakhouses in Las Vegas. Then, for dessert, we taste a wide variety of rums with Rhumbar owner Michael Frey.

• Al’s top five steakhouses
• Guest: Michael Frey
• Rhumbar
• Rum 101
• Email and LIVE chat questions

For those thinking that there is no place to find great fresh produce in Las Vegas, this episode of Top of the Food Chain introduces you to the FEED Farmer’s Market. Then our good friend Vic Vegas returns for more behind the scenes insight as he reaches the top 5 in The Next Food Network Star.

• Guest: Gina Gavan
• FEED Farmer’s Market
• Project Dinner Table
• Guest: Vic Vegas
• Cooking tips
• The Next Food Network Star
• Email and LIVE chat questions

At Top of the Food Chain, we are all fans of pigs and the yummy food they provide. However, we’d suggest an alternative vacation spot for our swine friends this weekend. Additionally, we debate whether you should tip someone if there is a hair in your food.

• Al reads his fan mail
• Guest: Brady Lowe, Founder of Cochon555
• Sustainable food systems
• Guest: Jim Begley, Food Enthusiast
• Tipping even if the food is bad
• Email and LIVE chat questions

On this episode of Top of the Food Chain Al and his guest rm seafood’s Executive Chef Anthony Fusco gives us a in-depth look at the world of sustainable seafood.

• Scott’s brief review of French fine dining
• Guest: Anthony Fusco, Executive Chef at rm seafood
• Increase in human consumption of seafood
• Sustainable Seafood
• Ocean-friendly seafood choices
• Email and LIVE chat questions

Top of the Food Chain is where the stars hang out!

First up, we visit with the Food Network’s Extreme Chef contestant Jean Paul Labadie for some behind-the-scene insight into the show. Next, we de-mystify French cuisine with Franck Savoy (son of Guy Savoy and Director of Restaurants for Caesars Palace).

• BBQ’s and monsoons
• Guest: Extreme Chef‘s Jean Paul Labadie
• Guest: Franck Savoy, Director of
• Fine French dining & cuisine made friendly
• Email and LIVE chat questions

For this episode of Top of the Food Chain, we’re joined again by The Food Network Star’s Vic Vegas for his weekly update. Then, d.vino’s Executive Chef Jose Navarro provides an introduction to oysters; how to shuck them, eat them and what to dip them in. (We even eat a few cooked oysters as well.)

• Celebrating Al’s 20th wedding anniversary
• Guest: Weekly update from Vic Vegas
• Guest: Jose Navarro, Executive Chef d.vino
• Oysters, shucking, eating, dipping, cooking
• Email and LIVE chat questions

The Food Network Star’s Vic Vegas makes his first of what will be many visits to Top of the Food Chain. Besides getting some juicy behind-the-scenes information about Vic’s show, we also talk tequila with Agave Restaurant’s Troy Kumalaa.

• The world of video production
• Guest: Vic Vegas
• Reality TV realities
• Guest: Troy Kumalaa
• Tequila 101
• Email and LIVE chat questions

In what could certainly be our most controversial episode of Top of the Food Chain (unless, of course, you’re a sake hater), we talk about foie gras.

• Reality TV rant
• Guest: Brett Ottolenghi
• Foie Gras: Is it animal cruelty?
• Email and LIVE chat questions

He was quacking two days ago, and now he’s delicious. — Al Mancini

From humble beginnings come great burgers.

In this episode of Top of the Food Chain, Al and his guest Ric Guerrero of Slidin’ Thru give us a behind-the-scenes look at the ever-expanding gourmet food truck craze. Show notes:

• Opinions on Tivoli Village
• Giving bad restaurant reviews
• Dressing for dinner (with examples of how NOT to)
• Guest: Ric Guerrero of Slidin’ Thru
• Gourmet Food Truck: An insider look at the business
• TONS of questions from the Live Chat!!!

You say salami, we say salumi.

In this episode of Top of the Food Chain, after some debate about porn stars and casinos, Al and his guests Geno Bernardo of Nove Italiano and Kristin Sande of Valley Cheese & Wine give a master class in charcuterie (French term for cured meats) and salumi** (Italian term for same). Show notes:

• Tattoo talk
• Should casinos be nervous about porn stars roaming around on camera?
• Guests: Geno Bernardo of Nove Italiano and Kristin Sande of Valley Cheese & Wine
• Charcuterie and Salumi
• Chat/Email questions

** Some of us in the studio still say salami. We’re simple people.

On this edition of Top of the Food Chain, Al rants about vegan food, uncovers that Bono knows the difference between Irish and English, and talks with Ri Ra’s Paula and Junior about traditional Irish food and drink. [burp] Show notes:

• Vegans – what were you thinking?
• Bono calls Al out on Irish vs. English
• Guest: Paula McKenna and Junior of Ri Ra (Mandalay Bay)
• Irish Food and Drink
• Chat/Email questions: A chat member faints

News flash – if you’re drinking hot sake, you’re drinking crap. In this episode of Top of the Food Chain, master sake sommelier Tiffany Soto explains, “cold not hot, sipped not shot, and if it’s dropped in a beer, I’m calling security.” Show notes:

• Guest: master sake sommelier Tiffany Soto
• Sake 101
• Chat/Email questions: sake bombs, pairing sake with meats and seafood, good steaks for home, cloudy sake, more. . .

Welcome to the premiere edition of Top of the Food Chain!

For our first episode, host Al Mancini and Vintner Grill’s Matt Silverman provide an outstanding introduction into wine and cheese pairing. Show notes:

• Guest: Vintner Grill’s Matt Silverman
• Four types of milk for cheese
• Eight basic styles of cheese
• Wine (and beer) pairing
• Chat questions: storing cheese, pairing with merlot and pinot noir, good non-traditional cheeses found at local grocery stores, cracker/bread suggestions
• Email questions (food@vegasvideonetwork.com): Best pizza in Vegas, Late night dining