Bouchon Bakery - Las Vegas, NV

One of dream is to go eat at French Laundry near Napa and get to meet one of my biggest idols in the food world, Thomas Keller. Bouchon Bakery is a sub-venture of his restaurant Bouchon which also has a location near Napa as well as in Las Vegas in the Venitian. Speaking of dreams, walking up on Bouchon Bakery was like finding an oasis in the middle of the sin city desert. Golden brown colors, next to vibrant reds and chocolate browns, all there for the taking.

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Rabbit Rillettes with Prunes (Thomas Keller)

The more I make Thomas Keller recipes the more I'm convinced he's a genius.

--Joe

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Salmon Rillettes

A rillettes is an old world way of preserving meat that is slowly cooked in it's own fat and then covered in that fat to seal it from contaminants in the air. Traditionally rillettes are made with pork but other meats are also used as well.

You really gotta get one of Thomas Keller's cookbooks. This salmon rillettes is a mixture of smoked salmon and steamed salmon that has been marinated in Pernod, white pepper, and salt. The salmon spread is so delicious you'll want to keep this stuff around all the time.

--Joe

Recipe: Garlic Confit (from Bouchon by Thomas Keller)

Garlic confit is a great condiment to have around for all sorts of dishes. It's extremely simple to make and really only takes about an hour from start to storage.

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Bouchon - Las Vegas, NV

It's been a long time coming but it's finally here. My first experience of a Keller restaurant. Thomas Keller in the culinary world is in a way a demi-god. He's in a class of his own among the most highly revered chefs, and unlike the molecular gastronomists like Ferran Adria, his food is very real, very true, and very good.

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