Show 368, April 11, 2020: Chef Michael Stamm, MGP Specialty Food and Cured & Whey, Las Vegas

Michael Stamm of MGP Specialty FoodIf you’re in the gourmet specialty food business Las Vegas is the land of opportunity in normal times. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. Downtown Las Vegas has been enjoying an independent dining revival, too. A great local success story for 21 years is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.”

His gourmet specialty food retail operation for the public is Cured & Whey. They offer one of the most impressive cheese and charcuterie board selections available in Las Vegas. During the health crisis all soft and hard cheeses are being sold at deep discounts. Cured & Whey also stocks the essential pantry items. Curbside pickup is available.

“It takes a lot of care and integrity to procure just the right products and deliver above and beyond what our customers need and want,” said Chef Michael. Chef Michael’s philosophy is indeed a reflection of his commitment to quality and the extraordinaire.  He shares his manufacturers’ passion for excellence and takes great pride in the products and manufactures he personally selects to represent.

Chef Michael brings out the foie gras just for us and explains how he is navigating this unheard of time where Las Vegas is essentially closed for visitors.

SideDoor

Entrance to Sidedoor Gastropub in Corona del MarSideDoor is Orange County’s award winning gastropub where the focus is on seasonal small plates portioned for sharing, cheese and charcuterie, and a selection of world-class spirits offered in a lively, authentic English pub atmosphere. The chef on duty at the charcuterie station prepares cheeses and cured meats from around the world as well as the popular house specialty, Avocado Mash. Other menu items include daily soups and salads, Prime Rib sandwiches au jus, traditional pub favorites like fish and chips, toasted pressed sandwiches and house-made desserts. Chicken and Waffles at Sidedoor in Corona del MarA variety of delicious small plates provide high quality dining at good value. The friendly, knowledgeable staff is happy to suggest the perfect drink pairing from a constantly updated list of wines and craft beers and our expert mixologist creates unique and memorable signature cocktails.

 

Front of SideDoor Gastropub in Corona del MatSideDoor shares the historic Corona del Mar replica of Ye Olde Bell, England’s oldest inn, with Five Crowns, a fine dining destination since 1965. They are owned and operated by Lawry’s Restaurants, Inc.

In their October Best Of OC issue, OC Weekly’s editors selected SideDoor “Best Pub” in Orange County.  SideDoor was named the 2011 “Restaurant of the Year” by Orange Coast Magazine.

Potato Gnocchi

from Executive Chef Greg Harrison of the Five Crowns in Corona del Mar
Yields 6 portions

Large pot with 1 gallon boiling water
1 lb. russet potatoes
8 oz. all-purpose flour
¼ lb. rinsed and trimmed mushrooms
1 egg
Salt
Butter
1/3 c. vegetable or chicken stock

Boil potatoes (skin on) until fork tender.
Strain and peel potatoes with a towel.
Cool potatoes to room temperature.
Press potatoes through a ricer or break up with a potato masher.
Refill your pot with a gallon of water, add salt and bring water to a boil.
In a large bowl, mix the potatoes with oz. of flour and the whole egg.
Mix well until all ingredients are incorporated.
Use the remaining oz. to dust and clean dry work surface. Using a kitchen knife, portion the dough into 6 inch long strips and roll with your hands until as big around as a nickel.
Lay 3 rolled pieces next to each other and cut into
½ inch dumplings with a kitchen knife.