Joe's Las Vegas | 3500 Las Vegas Blvd. SouthLas Vegas, NV 89109 | 702.792.9222
Sun - Thurs 11:30am-10:00pm | Fri - Sat 11:30am-11:00pm
From ramps to rhubarb, fresh peas to green beans, Spring has finally sprung, and with it, comes a plethora of delicious seasonal produce just waiting to be enjoyed. In celebration of the season, Joe’s Las Vegas executive chef Mark Lord, has shared a few of his favorite ingredients, as well as some tips and tricks for using them at home. Now let’s get cookin’!
Rhubarb: Rhubarb is a staple Spring ingredient. It is naturally tart, so when buying rhubarb, be sure to look for a deep red color as darker stalks tend to be sweeter than paler ones.Of course you can’t think rhubarb without thinking pie. Strawberry rhubarb pie with vanilla ice cream is a classic and delicious combination. At Joe’s, we feature Strawberry Rhubarb as our seasonal pie of the month for May.
Carrots: While carrots are available year round, there is no better time to enjoy them than Spring. I love to roast them, which brings out their natural sweetness, or use them raw, shaved thin for a salad. At Joe’s we’ve done Roasted Baby Carrots with a Carrot Top Pesto which is delicious. Look for this delicious dish on our Market Card come April.
Sugar Snap Peas: Given their natural sweetness, sugar snap peas are great in their most natural form — raw. If cooking, keep the preparation simple — lightly sautéed with butter and salt — in order to maintain their beautiful flavor.
Be sure to keep an eye out for other seasonal dishes and new Spring menu items coming soon!
It’s March and we’re heading to Sonoma, California to pour four incredible wines from the region’s leading producers. Join us March 20 – 26 to see (and taste) what all the buzz is about!
Merry Edwards is considered a pioneer of California’s fine wine production. Prior to venturing out on her own, she worked for world-class wineries Mount Eden and Matanzas Creek. She now creates some of the best wines in Sonoma. The Merry Edwards, Sauvignon Blanc, Russian River Valley, California ($8 3oz / $16 6oz) is available year-round on our wine list. Aromatic notes of white peach and crème brûlee give way to ruby red grapefruit and tangerine zest on the palate. This wine makes a delicious match for our Mahi Mahi with Enoki Mushrooms, Daikon, and Mustard Vinaigrette.
Founded in 1978, Kistler Vineyards has always focused on using old-world Burgundian winemaking techniques. Imparting concentrated aromas of white peach and green apple, the Kistler, Les Noisetiers, Chardonnay, Sonoma Coast, California ($12 3oz / $24 6oz) easily compares to some of the greatest white wines found in Burgundy, France. Silky and seductive on the palate, I would recommend pairing this with our Dover Sole and Brown Butter Sauce.
At Hartford Court, they have a saying: “High Risk, High Reward Single Vineyard Wines.” The risk definitely pays off in the Hartford Court, Fog Dance, Pinot Noir, Green Valley, California ($14 3oz /$28 6oz). Using grapes grown in a cold, windy area of Sonoma, this wine exhibits notes of tart red cherries and fresh red fruit, delicately covering the palate and partnering perfectly with our Herb-Roasted Chicken.
Knights Valley is tucked away in an ancient volcanic zone of northeast Sonoma. The region is diverse in soil and climate, and is perfectly suited for Cabernet Sauvignon. The Anakota, Helena Dakota Vineyard, Cabernet Sauvignon, Knights Valley, California ($16 3oz / $32 6oz) is sourced from estate-owned, single vineyard vines that exhibit the true spirit of the region. Rich and powerful notes of cassis and red fruit give way to coffee and chocolate on the palate, creating a harmonious complement for Joe’s Bone-In Filet.
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This month at Joe’s, Pie it ForwardTM of S’mores Pie. Our take on the classic campfire favorite, it features a toasted graham cracker crust, milk chocolate filling and marshmallow topping. Throughout the month of March, Joe’s will donate $1 from every slice sold to Best Buddies Nevada. Best Buddies is an international non-profit organization dedicated to establishing a global volunteer movement that creates opportunities for one-to-one friendships, integrated employment and leadership development for people with intellectual and developmental disabilities…#pieitforward
Deemed the Surf-n-Turf Sipping Specialist, Wine Spectator recently sat down with Joe’s Concept Beverage Director, Kevin Bratt, for their ongoing series: Sommelier Talk. Click here to read more about his award-winning career, wine philosophies, and what initially sparked his interest in the business.