The Nyman Group


Restaurant Consulting Services

Vegas Eats The Month of May

May proved to be another fantastic one of eating and drinking, especially here in Las Vegas. This month has brought on several memorable moments including Corey and Craig assisting the Blue Ribbon Sushi Bar & Grill Las Vegas team out at Vegas Uncork’d Grand Tasting.  Helping man the line of hungry attendees, C&C were slinging delectable bites of smoked pork belly skewers and spicy blue crab sushi rolls.  The event attended by a few thousand of people was a success and the Blue Ribbon booth was a hit all night.  It was truly an honor to assist the team.





In keeping with the Blue Ribbon theme, The Nyman Group attended a wonderful evening benefiting the James Beard Foundation as the Celebrity Chef Tour rolled into Las Vegas.  Celebrated Chefs Bruce Bromberg, Jonathan Waxman and Clayton Arakawa assembled an incredible meal for roughly 50 people.  The evening began with an assortment of delicious appetizers including Foie Gras Wontons with Pineapple-Jalapeno, Ahi Poisson Cru (mixed with coconut milk, lime and chili pepper) and Oyster Tempura over a dollop of spinach and sesame sauce.

When it was time to settle into the dining room, the feast began. First course was a sensational Lobster Salad with grilled lobster, cranberry, pear, cucumber in a Mizuna and poppy seed dressing.  What came next was breathtaking, Toshi Special, an over the top sushi and sashimi platter followed by Blue Ribbon’s signature Fried Chicken (with addictive honey-wasabi dipping sauce), slow roasted Duroc Pork Ribs and Oxtail Fried Rice with Bone Marrow Omelet.  As if it couldn’t get any better, Chef Arakawa presented from a pig raised on a macadamia nut diet, Shoyo and Sake Braised Pork Belly which was as sweet and delicious as it sounds.  For the final course, Chef Waxman delivered a Grilled Strip Steak with Local Vegetables and Potatoes.   When it came to dessert, there was no question; the famous Ginger Bread Pudding disappeared as fast as it had appeared on the tables.  Each course was paired with some sensational wines including Chase Cellars Hayne Vineyard Zinfandel of which we had the pleasure of dining with Jeff Blaum of the aforementioned winery.


And to wrap up the month of May, what better than a good old fashioned Clam Bake/Crab Boil in the dessert?!  Memorial Day Weekend was a great reason for the occasion and we’re talking about all the fixings were included for this backyard get-together, great people, fantastic wine and delicious food of which the bake had lobster, stone crabs, crawfish, clams, shrimp, sausage, potatoes, corn.