NEWS FROM : WEST  

One culinary upside of living in a town full of expatriates is the cross-section of regional delicacies available in the Las Vegas Valley. But two of the northeast corridor's favorite sandwiches, the Newark Italian hot dog and Philadelphia roast pork, have proven fairly elusive — rarely attempted and almost never done properly. Fortunately for...

by Gerald M. Gay   As food truck options continue to grow in Tucson, one family is banking that bigger is better. Joseph Sotomayor and his father, Daniel Sotomayor, launched the Jozarelli's Italian Street Food truck earlier this month. They enlisted the Armenco Catering Truck and Hot Dog Cart Manufacturing Co. in Los Angeles to bui...

In celebration of its Silver Anniversary, Coverings is headed to the entertainment capital of the world for four days of tile, stone, and glittering lights.   From April 29 - May 2, 2014, the Las Vegas Convention Center will be the ultimate meeting ground for industry experts, architects and designers, and Ceramics of Italy is pleased to be...

In the summer of 2015, Gavin Wilkinson sat in a hotel lobby in Buenos Aires, sipping coffee as he listened to Lucas Melano talk energetically about the prospect of joining the Portland Timbers.   It was the first time that the Timbers general manager had met the young Argentine striker face-to-face, though he had seen Melano play in person a...

Last year was a special dining occasion for me; 2016 marked a decade of writing about Las Vegas restaurants. After eating so much fantastic food in so many electric environments on and off the Strip, the years start to blur together, but the restaurants don't. Certain dishes and flavors will forever stand out in my mind.   One of my most mem...

Quality of food, service most important Owner and chef of Mezza Luna, Juan Barcenas, practices fundamentals of fine Italian cooking by creating simple, fresh and comforting dishes. Following the unspoken oath of soulful chefs, he starts with simple ingredients and makes as much as possible from scratch. The lasagna noodles, sauces, salad dressings...

By Holly Prestidge It was the Sunday gravy — that rich sauce of tomatoes and fresh herbs enhanced by meaty beef shank bones and marrow — that made an instant believer of Lee Casazza many years ago. Now the Seattle resident wants to make the authentic Italian-American meals of her husband's family available to everyone. Casazza's cookbook, "B...

by John Jamison   Are we not all agreed that Italy stands for the good life? Espresso, pasta, Chianti and seaside villas. Even if we've never gone there, we have an image in our minds of how the Italians came up with a culture with universal appeal. Milanese handbags, sleek Vespas and Maseratis — yes, all these things we can't affo...

Taormina serves the timeless cuisine of Southern Sicily with contemporary style and flair. Inspired by the authentic flavors of Taormina, a seaside village in Sicily. Executive Chef Hiro Mimura pairs fresh pastas with the highest quality seafoods and meats unspoiled by heavy sauces, Sicilian style pastas are dressed in pure, extra virgin olive...

by Kurt Kragthrope   Tony Lazzeri rounded the bases and ran into an overwhelming welcome. Lazzeri's Salt Lake Bees teammates greeted him after a game-winning home run, and then the celebration rose to another level.   Many fans among the sellout crowd of 10,000 at Bonneville Park on a Sunday afternoon in 1925 watched the first ga...

By Carla Pellegrino   It is that time of year again. Our friend is out and about enjoying his annual "escape the heat" trips to Italy and La Jolla, and we, friends and admirers, are having a ball guest writing for his column and expressing to the world how dear Robin Leach is to us. Thanks, handsome! I hope that you're having a blast and enj...

One of the few times Chris Bianco, arguably the nation's most revered pizzaiolo, has been at a loss for words was about 15 years ago, when a friend asked him to visit a priest known as Father Joe in hospice care.   "I just kind of froze," said Bianco, a normally garrulous chef who ultimately mustered the strength to speak to the dying priest...