One of the great pleasures of being intensely passionate about different cuisines is trying out new experiences and visiting restaurants for the first time.
However, we were in no particular mood to seek out a new Indian restaurant. Why would we? Las Vegas has around a dozen decent lunch and dinner spots, which are all both serviceable and affordable. Trouble for those of us residing on west side of town is, virtually all the Indian restaurants are located near the Strip, or worse, way over on the east side of town. Hence, we don’t eat Indian food all too often — perhaps once a month, if that. Besides, although I do enjoy Indian food, it can be quite overwhelming and isn’t something I want to try too often.
Trouble is, there’s a lot of shitty ice creams out there polluting the markets loaded with garbage ingredients like high-fructose corn syrup, artificial sweeteners and phony flavors, and worst of all chemical preservatives that makes ice cream addiction one of the unhealthiest vices around, aside from smoking. Dairy products aren’t particularly good for you, anyway. Plus, they make you fat. Well, they make me fat. Okay, fatter.
But up until now, that’s a price I’ve been willing to pay. I just have to get my regular ice cream fix. It doesn’t matter where I’m visiting, or what the temperature is outside, I want a triple scoop of whatever I can get my hands on, and then I devour it within only a couple of minutes because — I CAN’T STAND SOFT ICE CREAM!
I want my ice cream rock hard. Otherwise, I will not eat it. I have a soft ice cream phobia.
Moments after the final course was made from scratch, served, and promptly devoured at Mon Ami Gabi‘s renowned cooking class, I approached executive chef and part-owner Terry Lynch. My only question was — when’s the next class coming up? I was ready to pounce and make another reservation on the spot. For anyone who enjoys learning more about culinary history, the fine art of cooking and devising original recipes, and/or simply adores eating great food and drinking specialty cocktails much like I do — this experience isn’t to be missed.
Mr. Lynch responded that Mon Ami Gabi does offer classes periodically (on average, about every six months). They’re usually held on Saturdays from 10 am to noon. He explained that December would normally be the host month for the next class. However, Mr. Lynch said he was planning a month-long trip to Vietnam and Cambodia towards year end. Why am I telling you this? Allow me to explain. I think it’s indicative of why all of Mr. Lynch’s restaurants are a stand out in terms of quality, value, and originality.
Continuing the countdown from the previous article (READ HERE)….
The best thing about Joe Hachem’s “Ten-Year Victory Anniversary Party,” held on the night of July 5, 2015 wasn’t the food — which was exquisite. It wasn’t the company — which was unforgettable. It wasn’t even the wine and cocktails — which were bountiful and best of all, free. No, the best thing about the evening was the host — Joe Hachem.
Most of us involved in the poker game know Hachem as the 2005 world poker champion, which was won amidst a thundering chorus of chants, most notably “Aussie, Aussie, Aussie.” Remember, it was Hachem and his vocal entourage of Aussies who unwittingly changed tournament poker forever into the highly interactive spectator sport that it’s become today, with audiences shoehorned around the final table not just cheering like it’s a football game but at times even bantering back and forth with the players. Before the night Hachem won what turned out to be last WSOP gold bracelet ever handed out at the old Binion’s Horseshoe, championship tables were hedged within a far-more subdued atmosphere, similar to what one expects of a gentlemanly chess match, with occasional outbreaks of the requisite golf clap.
But now I’m getting away from myself. Back to the party.
Even been out on one of those dinners from hell, a gathering you’re absolutely obligated to attend, that would otherwise be perfect in every way — except that there’s one prickly guest at your table who blathers on forever and basically ruins the meal for everyone?
Well, I’m here to help. Today, I’ll be sharing one of my best-kept trade secrets. The advice I’m about to give should be packaged and sold, in which case I’d probably make a fortune. But you’re lucky, because it’s free. Sometimes I can be so generous.
For the first time ever, I shall introduce the most effective method by which to counter the unwelcome company of our most dreaded dinner companions — including obnoxious in-laws, jerk-off co-workers, your former ex, boring strangers, and about half the world’s poker players. The topic of discussion will be how to effectively use blockers and buffers to enhance one’s restaurant experience.
If you haven’t heard of “blockers” or “buffers” before, don’t worry, neither have I. Hell, I’m making this stuff up as I go along.
When deployed for maximum effect, blockers and buffers are powerful tools which can rescue a night out and ensure a pleasurable meal for everyone, even in the cramped company of bores and braggarts. Put into action, blockers and buffers effectively neutralize the pungency of irritating dinner guests in the same way amino acids attack bad cholesterol once that greasy cheeseburger enters the body.
Before listing my recommendations, first let’s examine this widespread problem more closely. Take the following test:
— Ever been to dinner and gotten seated next to the ass joker who won’t shut up?
— Ever dined out with the blowhard who talks only about himself and his accomplishments during the entire evening?
— Ever attended one of those dreaded dinners which included never-ending conversation about trivial subjects which you had no interest in whatsoever?
— Ever been seated next to a hijacker, who constantly interrupts others and commandeers the table discussion?
If you’re normal, the correct answers are — yes, yes, yes, and yes.
What follows are the most effective countermeasures to stop these creeps: