Lovin' Laughlin, Nevada Part 2

Kitchens at Windows on the River buffet.

Here's Part Two of the road trip Amy & I took through Southern Utah, Las Vegas and Laughlin, Nevada.
The next morning we had dinner at the Windows on the River Buffet. We got there at 8:30, ahead of the long line of people who seemed to show up right at 9 a.m.
True to his word, the Aquarius hotel's food & beverage director Tim Abrams found Amy and me in the dining room and gave us a tour of the kitchens. I was impressed with the cleanliness and attention to food safety, because frankly, I have some bad memories of losing my appetite after peeking into some restaurant kitchens.  This one looked pretty good.

Overlooking the golf course at Laughlin Ranch.

We had booked massages at the Laughlin Ranch, a planned-community development with a golf course and spa.  It was originally planned to be much larger, but the economy bust in 2008 nixed those plans, according to Meg McDaniel of the Las Vegas Convention and Visitors Authority.

Amy and I were ushered into a luxurious changing room, where we changed into comfy robes and then went into the plush, peaceful waiting room for our massages. Mine was 50 minutes of absolute bliss, with all the kinks and knots in my neck getting worked out. The masseuse applied a menthol/camphor based Bio-Freeze to my knee injury, which helped loosen it up a little so that I could enjoy the rest of my day without pain. Relief!

Colorado Belle hotel and casino in Laughlin, Nevada.

We had lunch at Pints, a brewpub at the Colorado Bell Casino Resort. Since we're not beer drinkers, we weren't too interested in the brewing process. But we WERE interested in the restaurant's signature build-a-burger. You can choose from a long list of custom ingredients, marking off your order on a form that you hand to the wait staff.  It reminded me of The Counter burger chain (the one at the Gateway in Salt Lake City closed a few years ago). You pick the type of meat (bison, turkey, beef, salmon), the rubs, sauces, toppings, cheeses, and so on.  I had a bison burger with blue cheese, sauteed mushrooms and caramelized onions. I rarely order burgers when I go out to eat, because so often, a burger is just....a burger.  But this one was really flavorful and juicy (for being bison especially) and since it had my favorite toppings, I loved every bite!

Celebration Cruise in Laughlin.

We rolled out of the restaurant with just a few minutes to catch the Celebration Cruise. The Celebration is a small riverboat that takes you up and down the stretch of casinos along the Colorado River. The captain offers a bit of colorful history as well. For instance, he told us when the folks from Circus Circus bought property to build the Edgewater Casino along the river, their plans were held up by a Mrs. Lafferty who wouldn't sell her parcel of land along the river.
After much wrangling, and price-raising, she finally settled for $2.5 million and a suite of rooms in their hotel so that she could still live near the water's edge.  As the hotel was in the final stages, the elderly Mrs. Lafferty passed away.  Maybe she should have settled sooner for a little less money, she might have had some time to enjoy it. Just sayin.'

Electric Cowboy from Fremont Street

We also saw the electric cowboy, River Rick, a clone of Vegas Vic that was on Fremont Street since the 1950s.  That was something I remembered from my childhood when we'd go to Las Vegas with my Grandpa and Grandma Koyen, who lived  in Tempiute, Nevada.  That big giant, waving cowboy was a fixture that welcomed folks to the "old" Las Vegas before the mega-"resorts"took over on The Strip.  And I think he has another twin brother in Wendover.

Celebration Cruise on Colorado River, Laughlin.

Here's what we discovered about the cruise: you should board early so that in case it's to capacity, you can still snag a seat on the top deck. It's covered so you don't get sunburned, but you have the a nice breeze from the river and you can see much better than the indoor deck below.

We had about an hour to go out to the pool and catch some rays. I did a bit of swimming to work out my knee a little. Then we went to The Cove Lounge, and enjoyed small plates of skewered beef, bruschetta and pizza before catching a river taxi to the Reba McIntyre concert.

Water taxi on the Colorado River in Laughlin, Nevada.

When I compare Laughlin to Las Vegas, the big advantage that Laughlin has is the river. First of all, it offers some "realness" when everything in Las Vegas seems man-made — a fake castle, fake pyramid, etc.

But also, the free river taxis make it convenient to get from one place to another, and alleviate traffic congestion. It was soooo easy getting to a sold-out concert, compared with having to drive through gridlocked traffic and having to find parking at so many other concert venues where I've been.

Reba McIntyre concert, with River Rick peering over the top of the stage.

Reba McIntyre put on a great concert. She shared the back-story behind each song, so you felt familiar with them while she was singing. We didn't realize that her stepson, Brandon Blackstock, is engaged to Kelly Clarkson, until Reba told us so. Amy was happy that she sang the theme song of her old TV sitcom, as Amy and Kim used to watch it regularly.
I thought it was kinda cool that you could see the lit-up River Rick sign in the distance, and it seemed that he was peering over the top of the stage.

About halfway through the concert, we moved down to the standing area to watch the rest of the concert.. Our seats had grown a bit uncomfortable (especially because the people in front of us sat in stadium chairs that took up all our leg room).
We decided to take the riverwalk back to the Aquarius, as it was warm and breezy and we figured the river taxis would be full.

Enjoying the riverwalk in Laughlin, Nevada.

Then, we walked over to the movie theater across the street at the outlet mall. It was around 10 p.m., just the perfect time for a chick flick, "Safe Haven." Surprisingly, we were the only two people in the movie!  So we were able to giggle and comment all the way through.  I was kind of surprised — 10 p.m. on a Saturday and the whole theater was like a ghost town. I suppose the seniors would be home and going to bed by then, and most Laughlin visitors probably came for the concert and casinos, not movies. As in most Nicholas Sparks movies, the plot was pretty predictable, until the little surprise twist at the end. I won't be spoiling anything by saying someone dies in the movie...someone ALWAYS dies in a Nicholas Sparks movie.

Seafood on the Golden Nugget's brunch buffet in Laughlin.

The next morning we had breakfast/brunch at the Golden Nugget in Laughlin.  Crab, oysters and shrimp are the breakfast of champions!

Pool and tennis courts at the Aquarius, Laughlin, Nev.

Then we went back to our hotel and out to the pool. The sun was hot and bright, and it was refreshing to swim and splash.  For awhile, I had the whole pool to myself and enjoyed swimming laps.  Someone was actually playing tennis on the courts next to the pool. I suspect those courts don't get a lot of use.  Just as few people use the hotel gym,  most people don't come to Laughlin to play tennis. But, given that the courts are in pristine condition, maybe they should.

As we checked out of the hotel, the valet brought our car (did I mention they have free valet parking?). Then we mosied on over to the outlet mall across the street. There were some great bargains at the Dress Barn and the Bath & Bodyworks outlet.  We could have stayed longer, but time was a wastin' and we had a long drive ahead of us.

Our stay wasn't complete without a drive across the river to Bullhead City, where Amy's eagle eyes had spotted a Maverik earlier. We filled up with drinks, gasoline and goodies and hit the road, fortified with Subway sandwiches and a CD of LDS General Conference to listen to.

We pulled in to Provo about 11:30 p.m., not bad for a 500-mile drive.

Although it's off the beaten path for most Utahans, Laughlin brings in Nevada's third-largest gaming revenue, behind Las Vegas and Reno.  The inexpensive rooms, the great food and amenities are obviously subsidized by folks who spend their time at the slot machines and blackjack tables.  But,  Amy and I had a great time without spending a nickel in the casino.

If you like the excitement, the crowds and craziness of Las Vegas, then Laughlin might not be your destination choice. But I tend to like trips that more laid-back and relaxing.

"It's how Vegas used to be," is one of the town's slogans, and it's an apt one. 

James Beard Celebrity Tour in Park City

 The James Beard Celebrity Chef Tour is coming tomorrow to Riverhorse On Main, 540 Main Street in Park City. 

 Chef Seth Adams, along with two guest celebrity chefs, is hosting an exciting evening of food, wine and camaraderie 

                             

Adams has made     Adams is known for upscale, modern American cuisine and uncomplicated, seasonal dishes. Joining him in the kitchen will be guest celebrity chefs Scott Shields of Blue Moon Beach Grill in Nags Head, N.C., Caroline Fey of The City Kitchen in San Francisco, Calif., and Jodie Rogers from Deer Valley Resort in Park City, Utah.

The Celebrity Chef Tour began in 2004 as a way to bring the unique experience of dining at New York City's historic James Beard House to cities around the country. At each Celebrity Chef Tour dinner, top chefs come together to create a fantastic multiple-course dinner, each paired with premium wines and/or authentic Belgian beers.

Guests have the  opportunity to interact with the participating chefs while enjoying the  atmosphere of one of the nation's finest restaurants. The Celebrity Chef Tour travels to cities around the country bringing once-in-a-lifetime dinners to venues in Hawaii, Seattle, New York City, Chicago, San Francisco, San Diego, Philadelphia, Los Angeles and more.

The dinner begins at 6:30 p.m. Cost is $195 with proceeds benefiting the James Beard Foundation. For tickets, visit www.CelebrityChefTour.com, call The Riverhorse at 435-649-3536 or email reservations@riverhorseparkcity.com.

WHEN:                       

Eating Healthy At McDonald's

Dr. Cindy Goody, McDonald's corporate nutritionist.

If you don't eat healthy at McDonald's, it's your own fault.
That's the impression I got while covering a talk given by Cindy Goody to the Utah Academy of Nutrition and Dietetics at Weber State on Thursday. Goody is the senior director of nutrition with McDonald's corporation. 
After her presentation, she invited dietitians to tour the McDonald's at 5745 South Harrison Blvd. and taste the corporation's new Premium McWrap.

With 14,000 restaurants in the United States, serving 25 million guests per day, McDonald's has a big impact on America's eating habits. Goody said that during 2007-2010 adults consumed on average, 11.3 percent of their total daily calories from fast food.

She said today's quick-serve restaurants are doing a better job of offering more fruits, vegetables and wholesome choices, sharing nutrition and ingredient information on websites and menu boards, offering more customization (such as "Hold the mayo"), and working with dietitians. Goody said at McDonald's, the team of dietitians has grown from two to eight.

Although the company is known for its hefty Big Macs and Quarter-Pounders, Goody pointed out, "We offer a burger that we've been offering since the 1950s that is only 250 calories."

And that also addresses the complaint that you have to spend a lot of money to eat the low-cal items, because the regular burger costs a lot less than a Big Mac or an Angus burger. (But Goody did add  that salads and fruit items  tend to cost more because the fresh ingredients are more perishable.)

Over the years, the company has added salads, grilled chicken, fruit and yogurt parfaits, and oatmeal to its menu. The oil used in frying is zero-grams of trans-fat oil, a blend of canola, soybean and corn oil.

But now let me digress. Here's what I've noticed. I'll come in to a fast food place thinking I COULD order the grilled chicken salad. But once I'm through those doors, my senses are assaulted with the aroma of french fries, sizzling beef patties and crispy chicken. So it's harder to stick to the original plan without at least ordering a side of fries. 

That's why I wondered how well these "healthy" items actually sell compared to the McDonald's core menu of burgers and fries. Goody told me sales figures are proprietary information. "But if something is not selling, it comes off the menu. You may notice that the Chicken Selects (chicken breast strips) and well as our snack-size fruit and walnut salads are coming off."

Happy Meals have been healthified; they now automatically include a serving of sliced apples. Goody said milk has been offered as an option for over 20 years, but "when we changed from a paper carton to a plastic jug that was more compatible to kids' hands, we saw a big uptick. We also transitioned from low-fat chocolate milk to fat-free chocolate milk."

Sodium has been reduced in the chicken filet, buns, smoothies and yogurt.  The sodium was reduced in chicken McNuggets by 20 percent, but it was done incrementally, and "customers haven't noticed anything," she said.

She added that the 750-calorie Angus Third Pounder burger patty will be taken off the menu.

This past month McDonald's unveiled a Premium McWrap. But beware the healthy halo: Yes, you CAN order the healthy grilled chicken version flavored with sweet chili for about 360 calories. But if you go for the crispy chicken with bacon and cheddar jack cheese, it can run you 600 calories. But you are at least getting a few fresh veggies such as spring greens, cucumbers, and tomato.

(FREEBIE ALERT:  From April 9-13, participating McDonald's in Utah will offer a McWrap for just $1 with the purchase of a drink.)

Next month, the company is rolling out an Egg White Delight McMuffin, served on a whole grain English muffin, with Canadian bacon and white cheddar cheese. It clocks in at 250 calories, compared with a regular McMuffin's 300 calories.

Goody said listing calorie counts on the menu boards hasn't made a difference in sales. "But we've gotten comments from customers that they are pleasantly surprised at how many calories different items are."

Guacamole Cook-Off! 4 Top Chefs, 500 Avocados

Viking Cooking School is hosting a "Guac-Off" this Friday.  Here's the poster of info:

Viking Cooking School DATE: Friday, March 22, 2013 TIME: 7:00-9:00 PM LOCATION: Viking Cooking School 2233 South 300 East, SLC, UT  MORE: Auction proceeds benefit Whole Planet Foundation

Utahn Needs Votes for the Pillsbury Bake-Off

Awhile back I wrote that the Pillsbury Bake-Off was accepting entries, and that it had a new format that includes online voting.

 I found this comment posted to my column in the Standard-Examiner from Kirsten LaKose:

Hi Valerie,

I came across this article and I just had to share some great news - I've been chosen as a semi-finalist in the 2013 Pillsbury Bake-Off! My recipe, Corn and Chile Biscuit Bake, is now part of the online voting round and needs lots of votes to make it into the finals!

I live in Orem and I'm the only Utah resident in the Amazing Doable Dinners category that is competing right now. If anyone wants to help my recipe make it to the finals, you can vote now through March 28 at www.Bakeoff.com. Thanks!

So anyone who wants to help Kirsten LaKose of Orem get to the Pillsbury Bake-off finals, be sure to cast your vote! 

Utah Food & Candy Expo on April 9

The local chapters of the American Association of Candy Technologist (AACT) and the Institute of Food Technologists (IFT) are hosting their annual Utah Food and Candy Expo on Tuesday, April 9 at the South Towne Expo Center. 

There will be seminars from 1-4 pm, covering such topics as:

- Flavor management, corn syrups and alternatives

- GMO in confectionary

- Water activity and shelf life

- Anti-oxidants and tableting

  Vendor booths will be open from 4-7 pm. 

  The expo provides a great opportunity for those  in the food and candy industry to meet with ingredient and packaging vendors, as well as take classes from industry leaders. 

  Students in Food Science and Culinary Arts, as well as professionals are invited to participate, along with anyone involved with food manufacturing from one-person operations to large companies.

  There is no charge for the expo. Pre-registration is requested at www.iftutah.org.

  If you are a food broker and interested in participating, contact Dave Preszler at 801-451-7013.

  “Utah’s Best” display — Any food or candy company with production in the Rocky Mountain region are invited to come and display their products at no charge. Tasting samples of product are encouraged. 

   Contact Rex Infanger at rex.infanger@danisco.com before April 6 to display your products.

Heirloom Restaurant Group Goes "Whole Hog"

Heirloom Restaurant Group, with its constituent parts of Pizzeria 712, Communal, Mountain West Burrito, Heirloom Catering, and Cafeteria Company, has a history of supporting the local farming community. 

When the group heard that Julie and Rich Clifford of Clifford Family Farm were getting into the heritage pork business, they worked out a deal. Communal would supply kitchen scraps for hog feed, and the Cliffords would provide a hog when it was ready for market.

Clifford Family Farms has been in Provo for over a decade now, and Heirloom Restaurant Group has been doing business there since Pizzeria 712 first opened in 2007. 

A bit of back story: Clifford Family Farm started when Julie Clifford began raising egg-laying hens about 12 years ago to supplement the income she and husband Rich Clifford were making on the art festival circuit. They put down roots in Provo and started raising and selling premium eggs full-time. On Julie’s side, farming goes back generations. Her grandparents raised fruit trees and pretty much anything else they could get to stand up out of, or on top of, the soil.

When Julie and Rich decided to dedicate themselves to the trade, they still had eight kids at home, so they all pitched in to build Clifford Family Farm into what it is today. Now the kids are grown, but they still put in their time on the farm when they can. One of Julie and Rich’s grandkids helps out at the Downtown Farmer’s Market in Salt Lake during the summer months, too. 

In addition to the Downtown Farmer’s Market, you can also find Clifford eggs, chicken, pork, honey or veggies, for retail sale at the Clifford farmhouse. The classic 120-year-old structure is located at 1461 N 2100 W, and the public is invited to drop by any time to shop for Clifford products, or to just check out the operation. 

Clifford products are proudly used in many of the finest restaurants along the Wasatch Front, including the entire Heirloom Restaurant Group family. According to its owners, Communal couldn’t do Saturday brunch without them.