Non Hotel Press Releases

FERRARO’S ITALIAN RESTAURANT & WINE BAR ANNOUNCES MEZZANOTTE, ITS NEW, ENTICING LATE-NIGHT FINE DINING EXPERIENCE

Details: Parent Category: Non Hotel Press Releases; Category: Restaurant Press Releases (Non-Hotel)

Full Menu Offered Until 2 a.m. Every Night of the Week

LAS VEGAS (April 2013) – For those who can’t pull themselves away from the tables until midnight or who don’t have time to catch dinner before a show, Ferraro’s Italian Restaurant & Wine Bar offers a delectable option for late-night fine dining: the Mezzanotte experience. The restaurant, which presents an authentic Italian culinary experience in an elegant, family-run atmosphere, serves its full dinner menu every night until 2 a.m. From 11 p.m. until 2 a.m., guests receive 50 percent off all food items and 25 percent off of drinks.

Italian for “Midnight,” Mezzanotte (MEHTS-tsah-NOHT-the) will entice late-night diners with Ferraro’s signature family-recipe meatballs, house-made sausages, legendary osso buco, light gnocchi, savory risottos, perfectly prepared all-natural meats, Safe Harbor® seafood and freshly made pastas and sauces. In addition, Chef Mimmo Ferraro, the second generation of the Ferraro family to helm the bustling kitchen, has enhanced the classic menu with contemporary dishes inspired by authentic Italian tradition. Guests love dishes such as Pappardelle Mimmo—served with scallops, lobster, asparagus, butter, sage and truffle oil—as well as his willingness to accommodate virtually any special dietary request.

To accompany the restaurant’s cuisine, wine connoisseurs will delight in Ferraro’s 12,000-bottle wine collection emphasizing Italian wines selected especially to complement the menu. Its wine list features 18 wines by the glass, several half-bottle and large-format selections, as well as an additional tasting list including more than one dozen rare labels available in one-, three- and five-ounce pours. While Ferraro’s wine selection places special emphasis on presenting a broad and deep range of Italian wines, it also includes an extensive selection of wines from California and France. Ferraro’s has been recognized with Wine Spectator’s “Best of Award of Excellence” and the Wine Enthusiast award.

“MAMA’S BOY” VIC VEGAS SHARES THE LOVE THIS MOTHER’S DAY

Details: Parent Category: Non Hotel Press Releases; Category: Restaurant Press Releases (Non-Hotel)

Show Your Mom That You Love Her with Vic’s Mother’s Day Brunch Buffet

on Sunday, May 12 from 10 a.m. – 2 p.m.

LAS VEGAS (April 16, 2013) – Celebrity Chef Vic Vegas grew up loving his mama and her authentic cooking, so he wasn’t about to let a special day go by without paying homage to mothers everywhere. What better way to show your mother that you love her too than with an impressive Mother’s Day Brunch Buffet at Vic’s? The new American bistro boasts Vic’s creative take on both classic and modern dishes (with a hint of mama’s Italian roots), and is serving up dazzling views and delicious fare from high atop the hills in Anthem.

“My mom’s love of cooking was among my greatest influences,” said Vic. “My mom was special - all moms are special. This brunch is my way of honoring them all the best way I know how.”

Bring mom to Vic’s on Sunday, May 12 between 10 a.m. and 2 p.m. for Vic’s special Mother’s Day Brunch Buffet featuring a made-to-order omelet station, seafood, salads, bacon and sausage, hash browns, fruit and pastries as well as a carving station with Coffee Crusted Tenderloin of Beef. In addition, Vic also offers his unique take on an amazing array of hot items including; French Toast with Berry Compote, Seared Scallops, Parsnip Puree, Potato Nest, Seared Chicken Breast and Fingerling Potato Confit with Broccolini.

CON ARTIST CHEF of LAS VEGAS

Details: Parent Category: Non Hotel Press Releases; Category: Restaurant Press Releases (Non-Hotel)

Which brings bad name to call himself Chef.

Recently an AD came out regarding Chef Marco Beltran in which he started working at Blue Water Restaurant & Sports Bar at 9510 S. Eastern Ave. Henderson, NV 89123 702.432.0012. We would like to emphasis that this press release is not about the Blue Water Restaurant & Sports Bar is about Marco Beltran.

We feel very sorry for the owners of that establishment, because they may not be aware of whom they’re dealing with. He is a real life professional con artist! People like him should be removed from society because with their charm and manipulative manor, they become close to others and at the right moment take advantage of them. They betray the very same people who have helped them through their difficult times.

Everyone should be aware that all his credentials posted on the flyer put out by the restaurant are mostly lie’s and should be checked and verified directly with those sources. Following is his story with us as he conned us with his believable and charming stories, but with hidden and malicious agenda.

This is his history with us.

He became a Chef at Marbella Tapas, Bar & Lounge and worked by convincing and charming his way until one day he just disappeared and never showed up for work. This caused irrevocable damage to the restaurant. He never contacted anyone of the people who helped him for a period of 11 months through all of his difficulties which included being arrested twice.

-On January 31, 2013 he did not show up to work without any notice never responded to any of our massages that we left for him, and he still has the keys to the restaurant.

-In November 2011, he negotiated to purchase shares of 88 view, LLC dba Marbella for $70,000.00 to become a partner as well as Chef for the restaurant, he gave a check for that amount and worked as Chef along with another Chef at the restaurant, his check bounced, but he manipulated the situation for period of close to one month until it became clear that he was lying and manipulating then he was let go.

-The process of the bad check and % share of the company was handled by Attorney Robert Atkinson here in Las Vegas.

-88View, LLC filed bankruptcy which one of the main reason was the $70,000.00 shortage in the banking account and closed the restaurant’s doors.

-In March 2012, new company with one of the old principals of the previous company was able to obtain the new lease and get the new license under the same dba opened Marbella back up.

-Marco came back and begged to be hired and claimed he was a victim of his wife doing whom left him because of a younger lover and presently had no income or a job, and blamed her and his youngest son for taking his money which was to cover the check for $70,000.00 and again coned his way and convinced us that he is a really good guy and he is the victim of his married relationship.

-As a result of his convincing manor and feeling sorry for him all legal action against him was dropped.

-He was hired in March 2012 and paid 2 months prior to opening to work and develop specific menu items required by us for the restaurant, which now he is using them in other places.

-The recipes for all the items were prepared by him which was paid for by us (after his disappearance we found out he falsified the recipes, now we know he was planning all this ahead as con artists always do)

-When we started working at Marbella he also was trusted to be purchasing agent by going shopping for the restaurant, he falsified the food cost and after a while due to no balancing his purchases with receipts, which he always had some excuse, he was relieved of purchasing (this was one of the causes that he left the job, because he couldn’t continue his stealing from purchasing)

-In June 21, 2012 he was arrested by Metro Police and was put in jail for domestic violence against his ex-wife.

CHEF MIMMO FERRARO INVITES GUESTS TO INDULGE IN HIS PERSONALIZED “CHEF MIMMO EXPERIENCE”

Details: Parent Category: Non Hotel Press Releases; Category: Restaurant Press Releases (Non-Hotel)

Five-course Menu Delights Diners with the Best of Ferraro’s Seasonal Ingredients, Chef Mimmo’s Creative Touches

LAS VEGAS (March 2013) – Executive Chef Mimmo Ferraro of Ferraro’s Italian Restaurant & Wine Bar wants guests to feel like family. That’s why he invites guests who seek a truly memorable culinary experience to indulge in the “Chef Mimmo Experience,” five courses of specially prepared dishes crafted to please the palates around the table while showcasing the very best Ferraro’s has to offer.

For tables requesting the Chef Mimmo Experience, Chef Mimmo himself comes out to greet the party tableside and find out any preferences or food sensitivities they might have. Love seafood? He’ll make sure guests receive a sampling of the best dishes featuring Safe Harbor seafood, such as Capesante Scottate (seared scallops over chiffonade of Brussels sprouts with toasted pine nuts and pancetta), Pappardelle Mimmo (long, wide pasta with scallops, lobster, asparagus, butter, sage and truffle sauce) and Salmone, Livornese Bianca (oven-roasted organic, farm-raised salmon, black olives, onions, capers, tomatoes, fresh basil and white wine). A committed carnivore? He’ll make sure your course selection offers a stellar array of these dishes, such as Carpaccio di Manzo (thinly sliced beef, arugula salad, shaved parmigiano and truffle oil), Ferraro’s legendary Osso Buco, or its Coniglio Brasato (Sonoma farm-raised rabbit braised with pancetta, onions and white wine). Vegetarian or gluten-free? Chef Mimmo can accommodate these requests, too, as Ferraro’s prepares many sauces using vegetable stock as a base and offers, in addition to its homemade pasta, gluten-free pizza and pasta made with quinoa, rice or corn.

Each course typically features a generous tasting portion of two or even three dishes, so guests may try as many as a dozen or more of Chef Mimmo’s specialties before the evening is finished. Wine pairings from Ferraro’s award-winning, 12,000-bottle collection may be added to the experience.

The price for the Chef Mimmo Experience is $95 per person and is available for parties of up to six people. Wine pairings may be added for $30 more per person.

About his special, personalized menu, Chef Mimmo says: “I’m happiest when our guests decide to have faith and indulge—and just let us take care of them.”

FERRARO’S ITALIAN RESTAURANT & WINE BAR ANNOUNCES SPRING 2013 RESTAURANT WEEK MENU

Details: Parent Category: Non Hotel Press Releases; Category: Restaurant Press Releases (Non-Hotel)

A Portion of Each Multi-course, Prix-Fixe $50.13 Menu Sold March 8 to 15

to Benefit Three Square Food Bank

LAS VEGAS (Feb. 2013) – For the third consecutive year, Ferraro’s Italian Restaurant & Wine Bar will participate in Las Vegas Restaurant Week March 8 to 15 by offering a multi-course, prix-fixe menu to benefit Three Square Food Bank. A portion of each meal sold during Restaurant Week will be donated to Three Square to help in its fight to end hunger in Southern Nevada.

The menu was carefully selected to showcase just some of the restaurant’s signature dishes by the Ferraro family which includes Owner Gino Ferraro and Executive Chef Mimmo Ferraro.

The 4-course meal begins with choice of an appetizer: agnolotti (ravioli filled with spinach, mascarpone, ricotta, mortadella and tear-drop tomato sauce) or risotto funghi (Italian vialone nano rice, mixed exotic mushrooms, porcini and mascarpone). Next comes a choice of salad: Cesare (classic Caesar salad) or mista del casa (mixed exotic greens with balsamic vinaigrette). For the main entrée, guests will select from salmone (Chef Mimmo’s featured preparation), penne carbonara e piselli (house made pasta with egg, peas, pancetta, shallots and Parmigiano Reggiano), risotto zafferano gamberoni (Italian vialone nano rice, shrimp in a saffron sauce) or petit filetto di manzo (six ounce filet mignon with wild mushrooms in a veal demi-glaze reduction). Complete the meal with a dessert sampler.

Diners are encouraged to “show us their food” by posting photos of their Restaurant Week meals on social media. Patrons can also be a part of the conversation on Twitter by following @threesquarelv and @FerrarosLV and using the hash tags #LVRW2013 and #helpoutdineoutlv and on Facebook by “liking” the Las Vegas Restaurant Week page – http://on.fb.me/lvrwfb and Ferraro’s page at www.Facebook.com/FerrarosLV.

The price per person is $50.13. For more information or to make reservations, please call (702) 364-5300.

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