A Beer dinner with the Beers of Wasatch

Feb 23^rd , 630 pm , 55 per person ++

Wasatch White ale

Pretzel bread with horseradish and fig spread, roast chicken and caramelized onions

Squatters Devils Private Golden Ale

Seared Northwest Steelhead, bacon braised lentils and brown spicy mustard

IPA-

Brushetta with a foie gras mousse, cilantro and shaved heart’s of palm

Devistator – Dbl Bock

Pork tenderloin medallion braised barley and brown sugar fennel demi

Winterfest

Salted Caramel and Butterscotch pudding with shortbread cookies

Todd’s Unique Dining Presents

Mothers Day Brunch

Unlimited Spicy Bloody Mary’s $17.00

Unlimited Champagne or Mimosa $15.00

Please choose an appetizer:

Watermelon Gazpacho

Exotic Fresh fruit Plate with yogurt

Poached Jumbo Shrimp Cocktail

Sweet Corn Ravioli, chipotle sauce

Pacific Oysters on the half shell

Please choose an Entrée:

Grilled Petite Filets with Wild mushroom sauce 38

 Rosemary Grilled Lamb Chops with thyme jus 39

Todd’s Maryland Benedict-crab cake, poached egg,

and Old Bay Hollandaise 32

Apple smoked bacon and scrambled eggs 25

 New York Steak and Scrambled eggs 38

Alaskan Halibut Artichoke and Caper sauce 37

Lobster and Cognac Omelet cheddar jack cheese 33

All entrées include fresh fruit, oven roasted potatoes

and an assorted bread basket.

Dessert Choice:

 Fresh fruit cobbler or chocolate profiterole

Menu Prices are plus tax and 18% Gratuity

http://www.desertcompanion.com/article.cfm?articleID=288

Highlighting the fact that restaurants truly are the cornerstones of the community,Nevada’s culinary industry was out in force Oct. 27th to help honor their peers at the Nevada Restaurant Association’s 2011 Culinary Excellence Awards Gala held at the Canyon Gate Country Club.

Denise Valdez, co-anchor of 8 News Now and recipient of two Emmy awards, was the night’s emcee, and NvRA Chairman, Justin Micatrotto, presented awards to outstanding individuals in five categories. The winners of the 2011Culinary Excellence Awards are:

Restaurateur of the Year: Todd Clore, Todd’s Unique Dining

Culinarian of the Year: Chef Mark LoRusso, Botero

Allied of the Year: David Dahan, Orgill/Singer

Restaurant Employee of the Year:  Senma Martinez, Andre’s Restaurant & Lounge

Bartender of the Year: Max Solano, Table 10 and Delmonico Steakhouse

Each year, the National Restaurant Association, along with founding partner American Express, honor restaurant companies that have gone above and beyond to give back to their communities. The state winners of this prestigious Restaurant Neighbor Award were also recognized at the Culinary Excellence Awards.  They are: Origin India (small business), Memphis Championship Barbecue (mid-size business), and South Point Hotel & Casino (large business).

“We are pleased to have the opportunity to recognize some of the most deserving individuals and companies,” said NvRA President & CEO Katherine Jacobi. “This year’s honorees are true examples of the dedication and spirit abundant in our industry.”

Link to full post

Terrific food and affordable prices don’t have to be at odds, as Todd Clore regularly proves at his popular restaurant. Each day, his culinary curiosity results in a new menu, and influences range from the Far East to the Southwest and everywhere in-between. For a taste of his skill, sample Dungeness crab cakes or goat cheese wontons with raspberry-basil sauce. Then, look to braised boneless short ribs, teriyaki Alaskan halibut, or Colorado rack of lamb with pomegranate and black pepper. Great service is a plus, as are wallet-friendly desserts and wines.

http://www.10best.com/destinations/nevada/las-vegas/henderson/restaurants/todds-unique-dining/

http://issuu.com/philatknpr/docs/desert_companion_2011feb

Chef plays by his own rules at Todd’s Unique Dining

By Melissa Arseniuk – Wednesday, Feb. 4, 2009

http://www.lasvegassun.com/news/2009/feb/04/restaurant-offers-out—ordinary-cuisine/

Todd’s Unique Dining

What an odd name for a restaurant. Clore explains that he didn’t want his cuisine to be labeled. “Because I’m so spontaneous,” he said, “I want to eat Mexican food one night, then Thai the next, then Americana, then I want spicy again.”

As a result, his menu is printed daily, according to his whim. On the night we visited, Clore was clearly on a
foray to the Far East.

Drawing raves at our table was one of his signature items, an appetizer of goat cheese wontons ($7). The shells were impossibly thin and lightly fried, with a soft, warm cheese filling and the tangy-sweet contrast of a raspberry-basil sauce.

Another starter,
Malaysian barbecued shrimp ($9), was served with a spicy glaze, but not to the point of overpowering the delicate shellfish. It was served with tiny blinis and thin slices of pickled cucumber. Also impressive was a five-ounce Dungeness crab cake with roasted-pepper butter ($9).

A friend from Hawaii joined us at dinner, and the seared rare ahi ($24) had her thinking of home: It possessed the
pleasing contrast of grill char on the outside and sashimi succulence at the center. Mashed potatoes infused with wasabi were a fitting accompaniment.

Kobe short ribs ($24) – boned, rolled, tied and cooked all day – were falling-apart tender and savory, served with jalapeno mashed potatoes. That helped keep the chill of a winter night at bay, as did oven-roasted monkfish monkfish Any of 10–12 species (genus Squatina, family Squatinidae) of sharks having a flattened head and body, with winglike pectoral and pelvic fins that make them resemble rays. The tail bears two dorsal fins, and behind each eye is a prominent spiracle. in a garlic cream sauce ($24).

Our enthusiastic waiter was helpful in suggesting both items on the menu and wines that went with them – a glass of Twenty Rows Cabernet Sauvignon ($10) from the Napa Valley, for example, which wasn’t daunted daunt 
tr.v. daunt·ed, daunt·ing, daunts To abate the courage of; discourage. See Synonyms at dismay.

——————————————————————————–

[Middle English daunten, from Old French danter, from Latin by the ribs.

We concluded afterward that next time we’ll start with salads and then build a dinner entirely from that
impressive appetizer menu. In fact, that might be a fun strategy at any of these three restaurants.

Try that on the Strip and you might get a sniff of disapproval.

Not out here.

Click here for the full article.