The Top Gourmet Buffets Return to the Las Vegas Strip travelmarketreport.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from travelmarketreport.com Daily Mail and Mail on Sunday newspapers.
The Top Gourmet Buffets Return to the Las Vegas Strip travelmarketreport.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from travelmarketreport.com Daily Mail and Mail on Sunday newspapers.
i call myself a passionate dual citizen. i m canadian and american, but i also have this jamaican polish background, asian descent as well. and so i m kind of this melting pot. and i said, hey, how cool would it be if we gave people the experience of traveling the globe without ever having to use their passport? my favorite go-to are the duck wings. they re just sweet and sticky and have the perfect heat to them. i can just eat that by itself. our caesar is one of the best caesars i ve ever had in my life. it s just so delicious. highly recommend that, then our cornbread. it s one of our staples. it s kind of the first thing that we developed, chef and i together. and then our rib trio. i love that, you know, you have three different cultures on one plate with the same protein. so i thought it s only fair for you to see the star of the show. here at international smoke, the duck wings will never disappoint. i m gonna show you how we make them.
so, we have our gorgeous confit duck wings right here. these duck wings are confit d for about three to six hours. we coat it in this gorgeous mango chutney here. this is a nice, sticky, sweet island vibes. and then we brighten it up with a yummy herbaceous chimichurri green sauce, garlic, chili flake, red wine vinegar. it s just so bright and herbaceous, and it is the perfect pairing to go with that mango chutney on this duck wing. so, i m going to show you how we make that chimichurri. i just have some red wine vinegar here. right into there. lots of garlic. all of this parsley here. all right, so i m gonna pop the top on here, and we re gonna blend away. [whirring] okay, now that that s together a little bit, i m gonna go ahead and add in some herbs here.