FROM THIS EPISODE
Natalie Young is the chef and owner of EAT, the first fully funded business from Zappos CEO Tony Hsieh's downtown project. EAT is an affordable new American breakfast and lunch cafe where Vegas locals eat on a regular basis. Unlike elsewhere in town, there is no smoking, no alcohol and no gaming at EAT.
Brett Ottolenghi is the owner of Artisanal Foods, a hotspot for Las Vegas chefs looking for luxury ingredients like black winter truffles, wagyu beef or foie gras. He discusses how he went from starting a truffle company in his high school dorm room to selling fine ingredients to Las Vegas' most prominent chefs. Ottolenghi has also turned his attention to issues of sustainability including his effort to market lionfish (an invasive species) and his strides to curb the consumption of shark fin soup in local casinos.
Doug Bennett is the conservation manager for the Southern Nevada Water Authority. He offers a history lesson on Las Vegas' water supply and explains the city's water recycling programs.
Chris Brophy is Vice President of Corporate Sustainability for MGM and oversees all aspects of sustainability in the corporation's eleven properties and 42 thousands Las Vegas hotel rooms. The Bellagio, one of MGM's properties, is known for the over the top fountain that creates quite a spectacle when enormous bursts of water shoot out, so we asked him, where does that water come from and where does it go?
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. He talks about Lotus of Siam, a Thai restaurant in Vegas, that he claims is the best in the country.
Lotus of Siam
953 E Sahara Ave
Las Vegas, NV 89104
Recommended dishes: crispy rice salad, larb, spicy catfish with basil leaves, nam prik ong and mango with sticky rice.