Las Vegas Restaurant Week returns this week
Las Vegas Restaurant Week returns August 27 through September 2, 2012, providing locals and tourists the unique opportunity to dine at many of the city's best restaurants.Photo: Video by ktnv.com
(KTNV) -- Las Vegas Restaurant Week returns August 27 through September 2, 2012, providing locals and tourists the unique opportunity to dine at many of the city's best restaurants at affordable prix fixe prices while helping to support Three Square Food Bank.
Diners can visit any participating restaurant during the specified dates and enjoy a multi-course, prix fixe menu specially created for Las Vegas Restaurant Week.
Each restaurant will create their own delicious menu offering at price points ranging from $20.12 to $50.12, with a fixed portion of the proceeds benefiting Three Square and the fight against hunger in Southern Nevada.
Visit www.helpoutdineoutlv.org for an updated list of Las Vegas Restaurant Week participants and menu details. The site allows diners to search by type of cuisine, restaurant location or donation amount.
Grape Street Cafe has a special Restaurant Week lunch featuring Sweet Corn & Chicken Summer Chowder, followed by Alaskan Halibut with Fresh Peach Salsa and Blackberry Cobbler with whipped cream for $30.12.
Here's the recipe for the chowder, featured on Action News This Morning (Serves 6):
2 slices bacon chopped
1 onion chopped
1lb. Yukon Gold potatoes peeled and chopped
6 cups reduced sodium chicken broth
4 cups cooked shredded chicken
3 cups kernel corn (approximately 3 ears of corn)
1/4 -1/2 cup heavy cream
2 ripe medium tomatoes seeded and chopped
1 cup loosely packed cilantro
2 limes cut into wedges
Ground black pepper
In a large pan over medium heat cook bacon until it renders and starts to brown, add onion stirring until soft approximately 3 minutes. Sprinkle in flour stirring continuously until flour is cooked about 3 minutes.
Add potatoes and broth and bring to a boil, reduce heat to a simmer and add cream. Heat thoroughly approximately 2 minutes.
Garnish with tomatoes, avocado, cilantro, squeeze of lime and pepper to taste. Serve with toast points.