I’ve often entertained the idea of taking a family “food vacation” to many excellent restaurants in an area, including any other food-related locations of interest, as well. Why should vacation attractions have all the fun?  Finding that gem of a restaurant out of the local area is enriching, as well.  Anyway…

I recently was able to attend The Fireside for their Viva Vegas show (only showing until March 4).  The show was excellent (although the music is before my time, there was little I had not previously heard).  The musicians/actors/actresses were able to put a unique spin on the presentation.  It’s theater in the round at its finest.  I wanted to comment on the consistently excellent food (and shows) that they offer.  My wife and I had the following before the show:

Bellagio’s Green Guacamole
Topped with Red Tomatoes and served with Crisp Tortilla Triangles

The guacamole had complex, tasty flavor.  There was perhaps a slight note of cilantro with the avacado.  My wife doesn’t care generally for guacamole, but she liked this.

French Onion Soup
Flavored with Spanish Sherry and crowned with a Rye Muenster Crouton

I love French Onion Soup, and often order it whenever it’s on the menu.  I was excited to have The Fireside’s take on it, and I was not disappointed.  The rye bread topper added a heartiness to the pleasantly onion-laden soup.  The stock, a critical element in this soup, was the perfect blend of flavors.

Caesar Salad
Smoked Turkey over Belgian Endive, Curly Frisee and Romaine Lettuce, Ribbons of Wisconsin Sartori SarVecchio Parmesan Cheese, and Classic Creamy Caesar Dressing sprinkled with Sesame Buds

The Parmesan balanced with the sesame croutons and Caesar dressing- with a slight bit of heat.

Freshly Baked Breads from The Fireside Ovens – They came by the table often with warm, fresh cheese bread and a darker walnut bread.  Both delicious!

Roast Boneless Pork Loin
Served with Herbed Crouton Dressing with Sauerkraut and Jones Original Sausage, Whipped Potatoes glazed with tasty Pork Stock Gravy, Fresh Carrots Vichy and a ramekin of our specially crafted Cinnamon Apple Sauce.

The pork was so tender, I didn’t even need a knife to cut it.  The combination of potatoes, gravy, carrots, and dressing is a classic combination for the wonderful ways the flavors work together, and this was no exception.  The cinnamon was a powerful note in the flavorful applesauce; I love the complexity of cinnamon.

Global Vegetarian Medley
Marinated Fresh Portabella Mushroom stuffed with Squash, Roasted Red Bell Pepper, Boursin Cheese and Pesto Sauce; Teriyaki Seasoned Rice with Orzo; Curried Couscous tucked inside a Roma Tomato; Grilled Polenta; Spinach Roulades; Steamed Fresh Asparagus; and a turban of tri-color Linguine topped with Marinara Sauce.

The above vegetarian combination was not technically my meal, but my wife was kind enough to let me sample a bit of it.  The portabella was imbued with so much flavor from the grilling; it was most certainly the best prepared portabella I’ve tried.  The roulades had an excellent flavor and consistency.  It was an excellent example of how vegetarian foods do not need to sacrifice flavor.

Black Jack “Golf Ball in Sand Trap”
Housemade Vanilla Bean Ice Cream Ball rolled in roasted ground Pecans, placed on Hot Fudge, striped with Caramel Sauce and served with a Shortbread “Poker Chip” Cookie

The presentation reminded me a lot of fried ice cream (though it didn’t taste like fried ice cream).  Overall, it was a delicious way to end the meal.  I found myself trying to identify all of the components in the complex dishes- guess I need to keep working on it!  There was a lot of good and nothing bad.  The Fireside knows how to prepare a great meal!