There’s a reason Paul Bartolotta won best chef in the Southwest at this year’s James Beard Awards. His restaurant in Wynn Las Vegas has been described by food critics as one of the most breathtaking seafood experiences in the world. Much has been written about the restaurant’s way with sea creatures flown in daily. But the true gauge is your own taste: Go for the whole branzino (sea bass), orata (sea bream) or roasted aragosta (spiny lobster). From the tiny clams in garlic tomato sauce to the seafood risotto to the turbot, Bartolotta is out to impress. And impress he does. The prices may shock Poseidon, but you’ll have to travel far to find a better Italian seafood experience.

To see a complete listing of Vegas Restaurant review by Food Writer Greg Morago visit:

http://www.chron.com/disp/story.mpl/ent/6756197.html

INGREDIENTS

• 12 small fresh clams in shell
• 12 medium-sized fresh shrimp in shells
• 8 oz. chorizo or other garlic-seasoned sausage
• 2 Tbsp. olive or cooking oil
• 2 1/2 lb. chicken, cut into 8 serving pieces
• 2 (15 oz.) cans chicken broth (about 4 c.)
• 1 medium-sized onion, cut into wedges
• 1 sweet red or green pepper, cleaned out and cut into strips
• 1/2 tsp. minced garlic
• 2 c. white rice, uncooked
• 1/2 tsp. oregano
• 1/4 tsp. saffron
• 1/2 c. fresh peas or 1/2 (10 oz.) pkg. frozen peas

INGREDIENTS

• 2 medium onions, sliced
• 2 medium carrots, thinly sliced
• 1 tablespoon snipped fresh cilantro
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon ground allspice
• 2 tablespoons margarine or butter
• 1 14-ounce can chicken broth
• 1 15-ounce can pumpkin
• 1 cup milk
• 1 8-ounce package frozen, peeled, cooked shrimp, thawed
• Fresh shrimp in shells, peeled, deveined, and cooked (optional)
• Plain low-fat yogurt or dairy sour cream (optional)
• Snipped fresh chives (optional)

National specialties:

• Sydney rock oysters.

• Barramundi (freshwater fish).

• Moreton Bay bugs (a shellfish).

• Macadamia nuts.

• Kangaroo.

Nicole Brown is the host of  an upcoming original MCCN show , The Spicy Chick. You may have seen her for the on the red carpet of Cloudy With A Chance of Meatballs (See Celebrity Food Coverage Section) Our host is of Thai heritage and shares that one of her favorite foods is fishcakes.  Here is a Thai Fish Cake recipe with one Northern ingredient added:

Way down at the tip of India you willl find this island nation, separate from India, yet close in culture and culinary taste. Sri Lanka is famous for its “white curries” always made with cocunut and cocunut milk, and for its spices and hot peppers. Side dishes of soothing fresh tropical fruit are a pleasing contrast to hot curry. (The Multicultural Cookbook for Students)