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October 2006
10/31/06
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10/29/06
Celeb Halloween Pics: Dennis Rodman, Tera Patrick, Criss Angel, Amazing Jonathan, Gene Simmons, More
10/27/06
10/26/06
10/26/06
10/25/06
10/24/06
10/23/06
10/22/06
10/20/06
10/19/06
10/19/06
10/18/06
10/18/06
10/17/06
10/17/06
Basketball Bonanza: the Lakers, the Kings, the Maloofs and a $6K Burger -- LUXE LIFE SPECIAL EDITION
10/16/06
10/16/06
10/15/06
10/13/06
10/12/06
10/11/06
10/11/06
10/10/06
10/9/06
10/9/06
10/9/06
10/8/06
10/6/06
10/5/06
Cooking With Superchef Joel Robuchon; Vegas Restaurant Rankings; The World's Most Expensive H2O
10/5/06
10/4/06
10/4/06
10/3/06
10/3/06
10/2/06
10/2/06
10/1/06
Thursday, October 5, 2006
In This Issue:Go inside the kitchen with superchef Joel
Robuchon. Find out where Vegas
restaurants ranked in Gourmet Magazine's Top 50
list. King Carl the 16th gives out dollars to
gold diggers at
Bellagio. BlingH2O:
The most
expensive water in the
world.
The world’s #1 chef, Joel Robuchon, is so highly regarded by other kitchen kings and queens that they affectionately call him the Pope of the culinary and gastronomic worlds. He has not one, but two award-winning royal restaurants at MGM: The Mansion and L’Atelier, which is the French for "The Workshop," where he bravely makes extraordinary and unique dishes in full view of the diners. On one of the precious few visits from his Paris HQ’s, I was fortunate to join the super chef to break bread and bang pots and pans on the stove for an exclusive, privileged and rare Luxe Life interview conducted and translated in broken Franglais!
RL: The very first time that you heard about Vegas and the opportunity to come here and open this restaurant, did you think "they are crazy in Vegas they do not know good food," or did you say this is a fantastic town?
JR: The first time I heard about it from TV and movies, so I had no idea what Las Vegas was really all about. I didn’t even know it was in the middle of the desert, just that it was a big city and that was it. However, I did hear about the food and beverage and the culinary scene here in Las Vegas, I knew about chefs that had opened restaurants here and that it was definitely becoming a culinary location.
Joel Robuchon and a few of his delightful culinary creations.
RL: Please talk about your philosophy of cooking. I don’t know anybody else in the world that cooks like this. It is almost not cooking, it is like a great artist at the Louvre Museum and the presentation is almost as important as the taste to the palate. We can all cook, but I don’t know anybody who has taken such a completely different approach to food.
JR: First of all, cooking is a privilege and it involves all 5 senses. The very first thing that people are going to experience is the look of it, amongst the taste and everything. I started to cook when I was younger and it was very sophisticated food but evolved into more joys. Being able to do more simple things and being able to have very high quality of a product to cook something that will be enjoyable. I hate nothing more than to eat something and not understand what it is. I also have a respect for food. You have to respect what you cook. If I am cooking fish, it gets killed and all of those values come into play when I cook.
RL: There was a time when you retired and then came back and opened two restaurants. Having said that, when you produce such a genius meal how do you keep making yourself better when you are already at the top?
JR: I took my retirement at 50 because I had started working as early as 15 years old. And at 50 I had never seen the mountains. I did not know the concept of snow in the mountains. I wanted to retire permanently but fortunately the MGM executives came to me, and here are the two restaurants. I can keep reinventing myself because I don’t have the pressure that I used to have. I am doing this for pure pleasure. Since I did retire, I got the chance to take a break and travel and observe. Through those observations my creations were refueled. But I don’t feel the pressure that I used to feel from all those years working. I can now be free to create and not feel the pressure of it. I did serve large amountsof clients like 5,000 people when I worked in a big hotel. Then I had small restaurant where I served a few people at the same time. That way you can focus on those few clients and give them the quality and the satisfaction they expect. Instead of having a huge restaurant where everyone comes at once and you have to serve everyone in a timely manner where you don’t really provide the satisfaction level where you should.
More creations from the kitchen of Joel Robuchon.
RL: Can you put in order your love for Vegas and the food hereversus Paris, perhaps where you’re thought of as a regular neighbor versus here where you are looked up to as the worlds best?
JR: I opened these two restaurants in Vegas because people have a passion for food, surprisingly the Vegas diners are seasoned, and they are food oriented. That is what seduced me tremendously to come to Las Vegas. My feelings about Las Vegas and Paris are equal. But there is a difference between the Americans and the French people. French people have more pre-conceived ideas generally. If they do not like a type of food, they are not going to try it. The Americans are more willing to experiment, open minded, and adventurous. They are going to try and discover and be much more open to new food. It is more a part of the French culture to have preconceived notions and be a lot more judgmental from the very beginning, even before trying something. That is a huge difference about the American clientele.
LEFT: Joel Robuchon seasons a steak. RIGHT: Joel with L’Atelier Executive Chef Steve Benjamin.
RL: Do you like to see people blown away by you food?
JR: I am actually very surprised about the Americans being so seasoned about food now days. I understand that Americans are knowledgeable and know about wines and know about these things. Our clientele travels a lot and knows about the good restaurants in the country. The American travels and there is a melting pot that exposes them to more foods and makes them very knowledgeable about food. Iwas very surprised and impressed by that. I really want to point out one specific about Americansworking with me. Their professionalism blew me away. It is in the restaurants, the servers and also in the kitchen. There is a respect for work, very detail oriented. We always point out the Japanese being that way, but in my business, I have never experienced professionalism like I have in the States.
RL: You have all of this incredible food, but what do you eat when the cooking is done?
JR: I love a good steak or beef with fries, or a nice plate of cheeses, something very simple. I will enjoy that at the end of the night. There is a hangar-steak from Australia that I enjoy very much with shallots; just simple.
Yours truly with the Pope of the food world, Joel Robuchon.
RL: What do you think of the quality of food that we are able to get in Vegas? Are you baffled that we are in the desert miles from the nearest ocean, miles from the nearest farms. Are you amazed at what we can get here?
JR: Twenty years ago, I had experience of cooking in the states, and every time I come back to Las Vegas, I learn about a new product that is exceptional. There are oysters that come from Hawaii that have quality that I have never experienced before in France. Strawberries; I have never had better strawberries than the ones I have had in the US. The veal is of very high quality. And every time I come back I find out about a new product. Everything is shipped fresh from the farms where as it used to be that everything we would get would be a week old. Now everything is shipped fresh straight from the farms to the MGM climate-controlled storage pantries. I have found the best flour to use in the bread I make here in the US. They have casino players that ask for the bread. They get the bread and eat it as they play at the tables. And they want to take the bread home to their wives. I obviously can’t take the bread back to Paris because it would look bad, but we make it here for my restaurant in New York!!
RL: Asian cuisine and fusion cuisine has become an extremely hot food craze in America. Do you utilize Asian influences anywhere?
JR: I specifically cook French food. I don’t do fusion cooking. But I am influenced by the different cultural aspects in the culinary world. I have traveled to China and Japan. In China I learned about more texture. In Japan, there is not as much fat involved in the cuisine. That influenced me to cook new and different things. Through my experiences and traveling I discover new things specifically the things I learned in China and Japan.
RL: When you look at a finished plate of your food as the artist are you more Cezanne or Chagall?
JR: Between the two of them where my heart is going it is difficult to say. I am more like Monet for the peacefulness rather than the chaos.
Views from outside and inside Joel Robuchon's L'Atelier at MGM Grand.
When I dined there with Joel Robuchon, I devoured the following: Vegetable fondant with avocado cream, eggplant caviar, blue fin tuna with tomato infused olive oil, egg cocotte in a light mushroom sauce, sautéed mushrooms and pine nuts in a parsley cannelloni, seabass filet on baby leek, free range quail stuffed with foie gras, green asparagus with king crab salad- and that was just for starters! Our desert consisted of fresh raspberry surprise inside a white chocolate sphere with yuzu ice-cream, a strawberry milkshake with sorbet, a green chartreuse soufflé with pistachio ice-cream and finally summer peaches in a lemonthyme infused custard with saffron foam. I defy anybody anywhere else to serve up such a magnificent meal that I will remember for the rest of my life!! Sell your house, trade in the car. Give up champagne and caviar for a month- and get yourself to the world’s best dining experience!!
TOP FIFTY FINE DINING
LEFT: Yours truly with Chef Mario Batali. RIGHT: Chef Guy Savoy.
Joel Robuchon’s Mansion restaurant at MGM placed 5th in America’s top 50 fine-dining restaurants as selected by GOURMET Magazine. My other food-friend Paul Bartolotta had his Italian seafood restaurant at the Wynn hit the #21 spot and our city’s other newest Parisian import, Guy Savoy, placed # 36, despite being open way less than a year! And a number of our chefs, who have restaurants here were recognized for their main restaurants: Thomas Keller who owns Bouchon at The Venetian ranked at #3 for his French Laundry in Yountville, California and his Per Se in Manhattan; beloved Wolfgang Puck who has Spago and Chinois (Caesars Palace), Postrio (Venetian) Lupo (Mandalay Bay) and his Bar & Grill (MGM) landed at #4 for his Beverly Hills Spago; Daniel Boulud who has his Daniel fine-dining emporium at Wynn placed #9 for his Manhattan eatery; Food Network star hero Mario Batali who will be opening two new restaurants at The Venetian right after New Years landed at #17 with his Babbo restaurant in New York City; and Jean Georges Vochterin who has Prime at the Bellagio, won the 27th coveted spot for his self-named Manhattan restaurant.
BLING BOTTLES
At Luxe Life we keep our eyes on the wildly outrageous high-priced items that make headlines for our city. We’ve already had the $7,500 burger, with matching Petrus vintage wine, the $5,000 champagne cocktail, complete with diamond studded keepsake souvenir swizzle stick and the $1000 triumphant tequila. Now, thanks to the Las Vegas Food & Beverage magazine, comes word of the most expensive water in the world! At prices rising to $150, BlingH2O is served in a frosted glass bottle adorned with hand applied, genuine Swarovski crystals. The creators say they have already served Bling Water to such celebrities as Oscar award winner Jamie Foxx, hotel heiress Paris Hilton, NBA world champion Shaquille O’Neal and rocker extraordinaire Bono.
SEX AND THE K O
Adult actress Sunset Thomas to be the next great boxing manager?
Sexy adult-actress Sunset Thomas, who now lives in Vegas, attended boxing promoter Dino Duva’s heavyweight title fight between Samuel Peter (another Vegas resident) and James Toney at the Staples Center in Los Angeles. She said, “I’ve always had a secret desire to manage a fighter because I love the sport so much, so I approached Dino about it. He was really enthusiastic and in fact offered to have Duva Boxing step in as official promoters.” Now a LA TV production company has asked the porn-princess to turn the project into a reality television show. Sunset also just started hosting her own weekly radio show from the Palomino Club here on K-SEX radio.com, with 'Sunset After Sunset,' the first of the network’s programs being broadcastfrom outside Los Angeles studios HQ. “I love being on the radio and am able to interview sports figures and adult movie stars about all the wild things in an uncensored, uncut and unscripted forum,” she said.
STRIP SCRIBBLES
Hometown hero and world tennis champion Andre Agassi kicks off his Grand Slam for Children charity fundraiser with the dedication of his new MGM Mirage-sponsored building at his College Preparatory Academy. … With the exception of the 30 muscle-men making up his security you would never have guessed that was Swedish King Carl the 16th at the LIGHT nightclub in the Bellagio. It was “Gold Digger Night” when the club’s beautiful servers and dancers offer to “perform certain legal challenges” for customers, who reward them with fake gold money!!! Our friend Marklen Kennedy gave the King a large number of the gold-dollars to hand out to the scantily-clad beauties. Faster than you cansay "J’ag alska dej," the King was playing banker to a bevy of blondes!!! What a Knight!
TONIGHT'S TIP
Don’t let it ever be said we’re only about nearly-nude topless showgirls intheir stilettos and stockings, and the heavy consumption of expensive bottles of bubbly! We take special note when there’s something solely for the kids, and tonight Disney Live! Presents Mickey’s Magic Show thru Sunday night. The entire gang with Mickey, Minnie, Donald, Goofy and even Cinderella will be at the Orleans Arena to show and teach magic tricks. Abracadabra!! Plus, there are 2-hours of cocktails in Montelago Village out at Lake Las Vegas before the 8.30pm outdoor screening of the Thanks to the move 'Gravity,' which had its world premiere at this year’s 2006 CineVegas Film Festival.
TOMORROW’S TEASE
Paris Hilton returns for Round Two of the Vegas party scene and has tattooed drummer Travis Barker in the spotlight at the celebrity-studded VIP opening of the new Social House Asian themed restaurant at Treasure island, followed by younger sister Nicky Hilton’s weekend birthday bash at PURE with beaufriend and 'Entourage' star Kevin Connelly. Plus Andre Agassi’s 11th annual giant childrens charity fundraiser with Phil Collins, Counting Crows and Sarah McLachlan and Robin’s Royal Rundown of everything else that’s going on this weekend as Hugh Hefner’s Playboy Club is reborn all over again at the Palms.
CLICK HERE for today's earlier journal, in which we take you inside the Playboy Club.
CONTACT US
You can
make magic by banging our heads with an email to robinsvegas@aol.com.
To ensure
you don’t miss one eye-popping edition,
click
here or at the
'Alert Me' up top if you’d like to know the
split-second we post the brand new Luxe
Life.
Go to AOL Vegas for much more on hotels, casinos, restaurants, nightlife, and everything Las Vegas! Check our travel section for great deals on hotels, airfare and much more! And whenvisiting Vegas, besure to see Las Vegas Magazine in your hotel suite featuring a print edition of AOL Vegas Luxe Life, and an incredible directory ofattractions, shows and restaurants.
robinsvegas at 2:03:00 PM PDT Blog about this entry |
Add to del.icio.us | 
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Cooking With Superchef Joel Robuchon; Vegas Restaurant Rankings; The World's Most Expensive H2O
In This Issue:
The world’s #1 chef, Joel Robuchon, is so highly regarded by other kitchen kings and queens that they affectionately call him the Pope of the culinary and gastronomic worlds. He has not one, but two award-winning royal restaurants at MGM: The Mansion and L’Atelier, which is the French for "The Workshop," where he bravely makes extraordinary and unique dishes in full view of the diners. On one of the precious few visits from his Paris HQ’s, I was fortunate to join the super chef to break bread and bang pots and pans on the stove for an exclusive, privileged and rare Luxe Life interview conducted and translated in broken Franglais!
RL: The very first time that you heard about Vegas and the opportunity to come here and open this restaurant, did you think "they are crazy in Vegas they do not know good food," or did you say this is a fantastic town?
JR: The first time I heard about it from TV and movies, so I had no idea what Las Vegas was really all about. I didn’t even know it was in the middle of the desert, just that it was a big city and that was it. However, I did hear about the food and beverage and the culinary scene here in Las Vegas, I knew about chefs that had opened restaurants here and that it was definitely becoming a culinary location.
Joel Robuchon and a few of his delightful culinary creations.
RL: Please talk about your philosophy of cooking. I don’t know anybody else in the world that cooks like this. It is almost not cooking, it is like a great artist at the Louvre Museum and the presentation is almost as important as the taste to the palate. We can all cook, but I don’t know anybody who has taken such a completely different approach to food.
JR: First of all, cooking is a privilege and it involves all 5 senses. The very first thing that people are going to experience is the look of it, amongst the taste and everything. I started to cook when I was younger and it was very sophisticated food but evolved into more joys. Being able to do more simple things and being able to have very high quality of a product to cook something that will be enjoyable. I hate nothing more than to eat something and not understand what it is. I also have a respect for food. You have to respect what you cook. If I am cooking fish, it gets killed and all of those values come into play when I cook.
RL: There was a time when you retired and then came back and opened two restaurants. Having said that, when you produce such a genius meal how do you keep making yourself better when you are already at the top?
JR: I took my retirement at 50 because I had started working as early as 15 years old. And at 50 I had never seen the mountains. I did not know the concept of snow in the mountains. I wanted to retire permanently but fortunately the MGM executives came to me, and here are the two restaurants. I can keep reinventing myself because I don’t have the pressure that I used to have. I am doing this for pure pleasure. Since I did retire, I got the chance to take a break and travel and observe. Through those observations my creations were refueled. But I don’t feel the pressure that I used to feel from all those years working. I can now be free to create and not feel the pressure of it. I did serve large amountsof clients like 5,000 people when I worked in a big hotel. Then I had small restaurant where I served a few people at the same time. That way you can focus on those few clients and give them the quality and the satisfaction they expect. Instead of having a huge restaurant where everyone comes at once and you have to serve everyone in a timely manner where you don’t really provide the satisfaction level where you should.
More creations from the kitchen of Joel Robuchon.
RL: Can you put in order your love for Vegas and the food hereversus Paris, perhaps where you’re thought of as a regular neighbor versus here where you are looked up to as the worlds best?
JR: I opened these two restaurants in Vegas because people have a passion for food, surprisingly the Vegas diners are seasoned, and they are food oriented. That is what seduced me tremendously to come to Las Vegas. My feelings about Las Vegas and Paris are equal. But there is a difference between the Americans and the French people. French people have more pre-conceived ideas generally. If they do not like a type of food, they are not going to try it. The Americans are more willing to experiment, open minded, and adventurous. They are going to try and discover and be much more open to new food. It is more a part of the French culture to have preconceived notions and be a lot more judgmental from the very beginning, even before trying something. That is a huge difference about the American clientele.
LEFT: Joel Robuchon seasons a steak. RIGHT: Joel with L’Atelier Executive Chef Steve Benjamin.
RL: Do you like to see people blown away by you food?
JR: I am actually very surprised about the Americans being so seasoned about food now days. I understand that Americans are knowledgeable and know about wines and know about these things. Our clientele travels a lot and knows about the good restaurants in the country. The American travels and there is a melting pot that exposes them to more foods and makes them very knowledgeable about food. Iwas very surprised and impressed by that. I really want to point out one specific about Americansworking with me. Their professionalism blew me away. It is in the restaurants, the servers and also in the kitchen. There is a respect for work, very detail oriented. We always point out the Japanese being that way, but in my business, I have never experienced professionalism like I have in the States.
RL: You have all of this incredible food, but what do you eat when the cooking is done?
JR: I love a good steak or beef with fries, or a nice plate of cheeses, something very simple. I will enjoy that at the end of the night. There is a hangar-steak from Australia that I enjoy very much with shallots; just simple.
Yours truly with the Pope of the food world, Joel Robuchon.
RL: What do you think of the quality of food that we are able to get in Vegas? Are you baffled that we are in the desert miles from the nearest ocean, miles from the nearest farms. Are you amazed at what we can get here?
JR: Twenty years ago, I had experience of cooking in the states, and every time I come back to Las Vegas, I learn about a new product that is exceptional. There are oysters that come from Hawaii that have quality that I have never experienced before in France. Strawberries; I have never had better strawberries than the ones I have had in the US. The veal is of very high quality. And every time I come back I find out about a new product. Everything is shipped fresh from the farms where as it used to be that everything we would get would be a week old. Now everything is shipped fresh straight from the farms to the MGM climate-controlled storage pantries. I have found the best flour to use in the bread I make here in the US. They have casino players that ask for the bread. They get the bread and eat it as they play at the tables. And they want to take the bread home to their wives. I obviously can’t take the bread back to Paris because it would look bad, but we make it here for my restaurant in New York!!
RL: Asian cuisine and fusion cuisine has become an extremely hot food craze in America. Do you utilize Asian influences anywhere?
JR: I specifically cook French food. I don’t do fusion cooking. But I am influenced by the different cultural aspects in the culinary world. I have traveled to China and Japan. In China I learned about more texture. In Japan, there is not as much fat involved in the cuisine. That influenced me to cook new and different things. Through my experiences and traveling I discover new things specifically the things I learned in China and Japan.
RL: When you look at a finished plate of your food as the artist are you more Cezanne or Chagall?
JR: Between the two of them where my heart is going it is difficult to say. I am more like Monet for the peacefulness rather than the chaos.
Views from outside and inside Joel Robuchon's L'Atelier at MGM Grand.
When I dined there with Joel Robuchon, I devoured the following: Vegetable fondant with avocado cream, eggplant caviar, blue fin tuna with tomato infused olive oil, egg cocotte in a light mushroom sauce, sautéed mushrooms and pine nuts in a parsley cannelloni, seabass filet on baby leek, free range quail stuffed with foie gras, green asparagus with king crab salad- and that was just for starters! Our desert consisted of fresh raspberry surprise inside a white chocolate sphere with yuzu ice-cream, a strawberry milkshake with sorbet, a green chartreuse soufflé with pistachio ice-cream and finally summer peaches in a lemonthyme infused custard with saffron foam. I defy anybody anywhere else to serve up such a magnificent meal that I will remember for the rest of my life!! Sell your house, trade in the car. Give up champagne and caviar for a month- and get yourself to the world’s best dining experience!!
TOP FIFTY FINE DINING
LEFT: Yours truly with Chef Mario Batali. RIGHT: Chef Guy Savoy.
Joel Robuchon’s Mansion restaurant at MGM placed 5th in America’s top 50 fine-dining restaurants as selected by GOURMET Magazine. My other food-friend Paul Bartolotta had his Italian seafood restaurant at the Wynn hit the #21 spot and our city’s other newest Parisian import, Guy Savoy, placed # 36, despite being open way less than a year! And a number of our chefs, who have restaurants here were recognized for their main restaurants: Thomas Keller who owns Bouchon at The Venetian ranked at #3 for his French Laundry in Yountville, California and his Per Se in Manhattan; beloved Wolfgang Puck who has Spago and Chinois (Caesars Palace), Postrio (Venetian) Lupo (Mandalay Bay) and his Bar & Grill (MGM) landed at #4 for his Beverly Hills Spago; Daniel Boulud who has his Daniel fine-dining emporium at Wynn placed #9 for his Manhattan eatery; Food Network star hero Mario Batali who will be opening two new restaurants at The Venetian right after New Years landed at #17 with his Babbo restaurant in New York City; and Jean Georges Vochterin who has Prime at the Bellagio, won the 27th coveted spot for his self-named Manhattan restaurant.
BLING BOTTLES
At Luxe Life we keep our eyes on the wildly outrageous high-priced items that make headlines for our city. We’ve already had the $7,500 burger, with matching Petrus vintage wine, the $5,000 champagne cocktail, complete with diamond studded keepsake souvenir swizzle stick and the $1000 triumphant tequila. Now, thanks to the Las Vegas Food & Beverage magazine, comes word of the most expensive water in the world! At prices rising to $150, BlingH2O is served in a frosted glass bottle adorned with hand applied, genuine Swarovski crystals. The creators say they have already served Bling Water to such celebrities as Oscar award winner Jamie Foxx, hotel heiress Paris Hilton, NBA world champion Shaquille O’Neal and rocker extraordinaire Bono.
SEX AND THE K O
Adult actress Sunset Thomas to be the next great boxing manager?
Sexy adult-actress Sunset Thomas, who now lives in Vegas, attended boxing promoter Dino Duva’s heavyweight title fight between Samuel Peter (another Vegas resident) and James Toney at the Staples Center in Los Angeles. She said, “I’ve always had a secret desire to manage a fighter because I love the sport so much, so I approached Dino about it. He was really enthusiastic and in fact offered to have Duva Boxing step in as official promoters.” Now a LA TV production company has asked the porn-princess to turn the project into a reality television show. Sunset also just started hosting her own weekly radio show from the Palomino Club here on K-SEX radio.com, with 'Sunset After Sunset,' the first of the network’s programs being broadcastfrom outside Los Angeles studios HQ. “I love being on the radio and am able to interview sports figures and adult movie stars about all the wild things in an uncensored, uncut and unscripted forum,” she said.
STRIP SCRIBBLES
Hometown hero and world tennis champion Andre Agassi kicks off his Grand Slam for Children charity fundraiser with the dedication of his new MGM Mirage-sponsored building at his College Preparatory Academy. … With the exception of the 30 muscle-men making up his security you would never have guessed that was Swedish King Carl the 16th at the LIGHT nightclub in the Bellagio. It was “Gold Digger Night” when the club’s beautiful servers and dancers offer to “perform certain legal challenges” for customers, who reward them with fake gold money!!! Our friend Marklen Kennedy gave the King a large number of the gold-dollars to hand out to the scantily-clad beauties. Faster than you cansay "J’ag alska dej," the King was playing banker to a bevy of blondes!!! What a Knight!
TONIGHT'S TIP
Don’t let it ever be said we’re only about nearly-nude topless showgirls intheir stilettos and stockings, and the heavy consumption of expensive bottles of bubbly! We take special note when there’s something solely for the kids, and tonight Disney Live! Presents Mickey’s Magic Show thru Sunday night. The entire gang with Mickey, Minnie, Donald, Goofy and even Cinderella will be at the Orleans Arena to show and teach magic tricks. Abracadabra!! Plus, there are 2-hours of cocktails in Montelago Village out at Lake Las Vegas before the 8.30pm outdoor screening of the Thanks to the move 'Gravity,' which had its world premiere at this year’s 2006 CineVegas Film Festival.
TOMORROW’S TEASE
Paris Hilton returns for Round Two of the Vegas party scene and has tattooed drummer Travis Barker in the spotlight at the celebrity-studded VIP opening of the new Social House Asian themed restaurant at Treasure island, followed by younger sister Nicky Hilton’s weekend birthday bash at PURE with beaufriend and 'Entourage' star Kevin Connelly. Plus Andre Agassi’s 11th annual giant childrens charity fundraiser with Phil Collins, Counting Crows and Sarah McLachlan and Robin’s Royal Rundown of everything else that’s going on this weekend as Hugh Hefner’s Playboy Club is reborn all over again at the Palms.
CLICK HERE for today's earlier journal, in which we take you inside the Playboy Club.
CONTACT US
You can
make magic by banging our heads with an email to robinsvegas@aol.com.
To ensure
you don’t miss one eye-popping edition,
click
here or at the
'Alert Me' up top if you’d like to know the
split-second we post the brand new Luxe
Life.Go to AOL Vegas for much more on hotels, casinos, restaurants, nightlife, and everything Las Vegas! Check our travel section for great deals on hotels, airfare and much more! And whenvisiting Vegas, besure to see Las Vegas Magazine in your hotel suite featuring a print edition of AOL Vegas Luxe Life, and an incredible directory ofattractions, shows and restaurants.
robinsvegas at 2:03:00 PM PDT Blog about this entry |
Add to del.icio.us | digg this
