Kathy Vegas
  • Female
  • Las Vegas, NV
  • United States
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Rib Roast

"Very nice!!!"
Nov 22, 2010
Kathy Vegas's photo was featured

Rib Roast

Rib roast ready to go into the overn
Nov 22, 2010
Kathy Vegas posted a photo

Rib Roast

Rib roast ready to go into the overn
Nov 21, 2010
Jeffrey Nimer commented on Kathy Vegas's photo
Nov 16, 2010
Kathy Vegas's photo was featured

The pass at Guy Savoy

The pass at Guy Savoy, Caesar's Palace, Las Vegas 11-14-10
Nov 16, 2010
Kathy Vegas posted photos
Nov 15, 2010
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Nov 9, 2010

Profile Information

Describe yourself
Sous Chef
If none of the above describes you, what are you?
retired chef living and eating in Las Vegas
Las Vegas Food Adventures The biggest problem with Las Vegas is deciding where or what to eat. The possibilities are endless…

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Kathy Vegas's Blog

Pasta with Garlic Breadcrumbs (Pasta con pangrattato)

Pasta with Garlic Breadcrumbs (Pasta con pangrattato)

This thrifty pasta dish is from an era when clever home cooks had to feed large families and meat and cheese were too expensive and often hard to come by. Bread was always on hand and stale bread was never wasted. Stale bread shows up in many classic Italian soups,…

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Posted on February 17, 2010 at 10:04am

Pomelo Seafood Salad

Pomelos are the largest of the citrus fruits and the grandfather of the more familiar grapefruit. They look like grapefruits on steroids and the botanical name, Citrus maxima pretty much says it all. Unlike grapefruit, the segments inside are much less juicy, almost dry in comparison. The segments are less bitter than grapefruit and can be either white or pink with very few seeds. A favorite fruit in Asia, pomelo are frequently used in…

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Posted on February 7, 2010 at 9:03pm

Glazed Salmon Cakes

These luscious salmon patties start with fresh salmon that is very coarsely chopped, leaving some larger pieces so the buttery texture of the salmon isn’t lost and the cakes stay moist inside. The lightly seasoned salmon is glazed with a spicy sweet mixture that really plays well with the richness of the fish.

1 lb boneless fresh, uncooked salmon

1 egg white

1 tablespoon cornstarch

2 tsp sherry

½ tsp salt

½ tsp…

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Posted on February 7, 2010 at 8:58pm

Le Cordon Bleu College of Culinary Arts-Las Vegas , Cooking Challenge

The Le Cordon Bleu schools in the U.S. invite local residents to watch as Las Vegas chefs, personalities and students team up to compete for the Le Cordon Bleu title. The competition is taking place to celebrate the re-naming of the Le Cordon Bleu College of Culinary Arts.



The transition to the Le Cordon Bleu brand name reflects a continued commitment, on behalf of the faculty and staff, to provide students with the foundation for a… Continue

Posted on January 8, 2010 at 3:47pm

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At 8:23am on July 30, 2010, pegasuslegend said…
looking forward to chatting with you again! :) stay well
At 12:25am on December 18, 2009, Jeffrey Nimer said…
Welcome to SC Kathy!!!
 
 
 

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