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Nov 17, 2011 2 min read

This week's tablehopper: what happened in Vegas.

This week's tablehopper: what happened in Vegas.
Truffle and tajarin at Oliveto. Photo: © tablehopper.com.
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Hi there. Here’s your Friday installment with a jetsetter piece on what I did in Vegas. I know, it’s supposed to be a secret, but that wouldn’t be much fun, would it? Exactly. I also posted a photo album of my 48-hour trip (well, an edited one, heh), check it out!

Guess what I was eating for breakfast the other day? Yeah, pumpkin pie. This is why my job sucks, I have to do research like that. Terrible. If you are getting overwhelmed with everything you need to do for Thanksgiving, or perhaps you can’t bake to save your life, take a look at my updated Thanksgiving list, now including more options from local folks selling delicious pies for the holiday. But a couple have an ordering deadline of today, so don’t delay, yo!

More turkey talk! Big thanks to 7Live for having me on the show yesterday to talk about restaurants where you can have Thanksgiving and holiday meals out. It’s funny, my dad and I got into a big discussion about how a restaurant is the last place you’d find us on Thanksgiving or Christmas, but many people have different situations, from not knowing how to cook to living in super-small apartments and suddenly having nine relatives in town. So for those of you looking for options on where to go, here’s a link to the show, plus my current where-to-eat-on-Thanksgiving list.

Whatcha doing this weekend? Here’s a little tip for ya. Last night I dined at the bar at Oliveto, enjoying a number of dishes on their truffle dinner menu, which is due to wrap up on Saturday. But guess what? Oliveto should still have some white truffles left over into Sunday, so even if you didn’t score a table for this week’s dinner, you should still be able to enjoy some truffles on Sunday (sit at the bar!). Even better: Oliveto is selling them at the wholesale price ($10/g). One more tip: chef Jonah Rhodehamel makes wicked tajarin, along with hen tortelli with fonduta Val d’Aosta, which is what you’ll want to cover in truffles. Chef also surprised us with lamb “fries,” my first time to partake in that, uh, delicacy. Move over sweetbreads, they were amazing! (And also off the menu, so no guarantees they will be available.)

Okay y’all, have a good weekend! Keep toasty and, if you so desire, toasted!

Marcia Gagliardi

Truffle and tajarin at Oliveto. Photo: © tablehopper.com.View tablehopper Newsletter from Friday, Nov 18 2011

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