December 2011

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067 Dice Tomatoes:  Chef Marc Parma Restaurant Discusses Fresh Pasta At Las Vegas Bet On The Farm Farmers Market

Perhaps a challenger for the busiest owner-chef of a major Las Vegas restaurant, Parma, Chef Marc interviews on Dice Tomatoes Radio.

His table at Bet On The Farm is packed with beautiful transparent containers of various types of fresh pasta, made only hours ago at Parma restaurant.

So why the different shapes, where does the pasta get its green and black color and how long does it take to cook?

In Part One of this two part interview, Chef Marc delivers a wealth of information about pasta and his passion for always making and delivering the best of the best.

We also used the Chef’s newest logo, Novecento, an amazing new authentic wood buring pizza oven custom built on a trailer that literally goes where there is need for great pizza.

More on this to follow.

John Donovan
General Manager
Dice Tomatoes

 

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066 Dice Tomatoes: A Las Vegas Executive Pastry Chef’s Competitive Advantage

It’s December 15, 2011, and week three of the newly launched Bet On The Farm farmers market at the Las Vegas Springs Preserve, and we find Doug Taylor, market manager and Executive Pastry Chef for the Batali and Bastianich Las Vegas restaurants surveying  the market’s  abundant  beautiful fresh-from-the-field products.

During this interview you’ll discover what a pastry chef is looking for at the market and how he plans on using selective products to not only create mouth watering desserts, but how his selections will provide his restaurants a competitive advantage by being ‘first in the city’ to introduce these ingredients in their ever changing menus.

But what if you are not a professional chef, what do markets like Bet On The Farm offer the typical home cook, and how can they hope to learn to use these products to deliver a great experience around the family dinner table?

Doug dives into this issue and others during this informative interview.

Listen in….you’ll be glad you did.

John Donovan
General Manager
Dice Tomatoes

 

 

065 Dice Tomatoes: Las Vegas Farmer’s Market Debuts At Springs Preserve

December 3, 2011
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065 Dice Tomatoes:  Las Vegas Farmer’s Market Debuts At Springs Preserve It’s like riding a bicycle. After a nine month hiatus, Doug Taylor and his Bet On The Farm Farmers Market reopened at the Las Vegas Springs Preserve on Thursday, December 1, 2011, and everyone just picked up like it was yesterday and carried on. As a […]

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064 Dice Tomatoes: Chef Marc, A Restaurateur, A Food Producer and Now A Caterer Extraordinaire

December 3, 2011
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064 Dice Tomatoes:  Chef Marc, Parma Restaurant Las Vegas, Wears Three Hats He’s known as one of the best Italian Chefs in Vegas.  His Parma Restaurant is packed with regulars and visitors who have made his name synonymous with mouth watering creations using only the best fresh-from-the-field ingredients and always using hand made fresh pasta. So he […]

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063 Dice Tomatoes: California Family Farms Offers Las Vegas Chefs The Best That California Has To Offer

December 3, 2011
Thumbnail image for 063 Dice Tomatoes: California Family Farms Offers Las Vegas Chefs The Best That California Has To Offer

063 Dice Tomatoes: California Family Farms Offers Las Vegas Chefs With The Best That California Has To Offer It was great to renew old acquaintances at the opening of the Bet On The Farm Farmers Market at the Las Vegas Springs Preserve. It was a cold, wet, Thursday morning, December 1, 2011, an amazing departure […]

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062 Dice Tomatoes: Joe Van Dyke Farms Brings Color, Freshness and Variety To Launch of Las Vegas Farmers Market at Springs Preserve

December 3, 2011
Thumbnail image for 062 Dice Tomatoes:  Joe Van Dyke Farms Brings Color, Freshness and Variety To Launch of Las Vegas Farmers Market at Springs Preserve

062 Dice Tomatoes:  Joe Van Dyke Farms Brings Color, Freshness and Variety To Launch of Las Vegas Farmers Market at Springs Preserve So what do Don Anderson, Colorado River Roasters, Rosiland Gibson, Bloom’n Desert Herb Farm, and Priscilla Van Dyke have in common? Before entering the business world and becoming valued resources of fine food […]

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