Top of the Food Chain

Host Al Mancini and Vintner Grill's Matt Silverman provide an outstanding introduction into wine and cheese pairing.

News flash - if you're drinking hot sake, you're drinking crap. In this episode of Top of the Food Chain, master sommelier Tiffany Soto explains, "cold not hot, sipped not shot, and if it's dropped in a beer, I'm calling security."

On this edition of Top of the Food Chain, Al rants about vegan food, uncovers that Bono knows the difference between Irish and English, and talks with Ri Ra's Paula and Junior about traditional Irish food and drink. [burp]

In this episode of Top of the Food Chain, after some debate about porn stars and casinos, Al and his guests Geno Bernardo of Nove Italiano and Kristin Sande of Valley Cheese & Wine give a master class in charcuterie (French term for cured meats) and salumi** (Italian term for same). ** Some of us in the studio still say salami. We're simple people.

From humble beginnings come great burgers. In this episode of Top of the Food Chain, Al and his guest Ric Guerrero of Slidin' Thru give us a behind-the-scenes look at the ever-expanding gourmet food truck craze.

In what could certainly be our most controversial episode of Top of the Food Chain (unless, of course, you're a sake hater), we talk about foie gras. He was quacking two days ago, and now he's delicious.

The Food Network Star's Vic Vegas makes his first of what will be many visits to Top of the Food Chain. Besides getting some juicy behind-the-scenes information about Vic's show, we also talk tequila with Agave Restaurant's Troy Kumalaa.

For this episode of Top of the Food Chain, we're joined again by The Food Network Star's Vic Vegas for his weekly update. Then, d.vino's Executive Chef Jose Navarro provides an introduction to oysters; how to shuck them, eat them and what to dip them in. (We even eat a few cooked oysters as well.)

Top of the Food Chain is where the stars hang out! First up, we visit with the Food Network's Extreme Chef contestant Jean Paul Labadie for some behind-the-scene insight into the show. Next, we de-mystify French cuisine with Franck Savoy (son of Guy Savoy and Director of Restaurants for Caesars Palace).

On this episode of Top of the Food Chain Al and his guest rm seafood's Executive Chef Anthony Fusco gives us a in-depth look at the world of sustainable seafood.

At Top of the Food Chain, we are all fans of pigs and the yummy food they provide. However, we'd suggest an alternative vacation spot for our swine friends this weekend. Additionally, we debate whether you should tip someone if there is a hair in your food.

For those thinking that there is no place to find great fresh produce in Las Vegas, this episode of Top of the Food Chain introduces you to the FEED Farmer's Market. Then our good friend Vic Vegas returns for more behind the scenes insight as he reaches the top 5 in The Next Food Network Star.

We begin this edition of Top of the Food Chain with a talk about the top five steakhouses in Las Vegas. Then, for dessert, we taste a wide variety of rums with Rhumbar owner Michael Frey.

For this episode of Top of the Food Chain Vic Vegas answers a ton of live chat questions about making the top three. We then visit with sommelier Lindsey Whipple of Cut and learn sommelier's enjoy a shot of Jager and a cold Bud Light just like the rest of us.

For the start of today's show, Al and Vic Vegas recap the ending of The Food Network Star. Then we are joined by Organic Edibles' Marilyn Yamamoto who explains how to grow fresh produce in the Las Vegas desert.

Top of the Food Chain delivers on a promise made in an earlier episode as we teach you how to roll your own sushi, courtesy of Chef Yuki Ieto from SUSHISAMBA (http://sushisamba.com/). Then, Three Square's Erica Thompson talks about Restaurant Week (http://www.helpoutdineoutlv.org/), which is one of the best "events" a foodie could ask for.

We combine Victoria beer (the oldest beer in Mexico) and Border Grill's executive chef Mike Minors' tasty margarita recipe to cool off as we are introduced to the world of chili peppers on Top of the Food Chain.

Summer is over but the art of grilling lives on. Top of the Food Chain welcomes Chef Partner Kerry Simon (Simon at Palms Place, KGB) who shares his secrets to a great gourmet burger.

Brewmaster Jeffrey "Bubba" Amas of Barley's Casino and Brewing Company taps into more beer than we've ever had in the studio* as we discover the differences between a Dunkel and a Hefeweizen on Top of the Food Chain. * And believe me, we drink a lot of beer in the studio.

After hanging out with Jolene Mannina of Sloppi Jo's Roving Eatery and Gary Fx Lamorte of the Michael Mina Group, we throw off the gloves as food writer John Curtas steps into the ring and dukes it out with Al. Kum bay ya, my Lord, kum bay ya; Kum bay ya, the Lord, kum bay ya; Kum bay ya, my Lord, kum bay ya, O Lord, kum bay ya.

We branch out further into the world of spirits as Top of the Food Chain samples a little vodka with bartender Jennifer (no last name, please) and STK beverage manager, Clayton Gibson. Skol!

Top of the Food Chain indulges in the finer things in life as we learn about truffles from Urbani Truffles' Leigh Savoy. Then Al and RM Seafood's sous chef John Courtney eases our guilt about "screaming" lobsters.

Break out the snifters as Top of the Food Chain explores the world of cognac and armagnac with Andre's Restaurant beverage manager, Patrick Trundle.

We're heading East in this episode of Top of the Food Chain as we're joined by food writer (and Al's co-author) Max Jacobson, considered by many an expert in Asian cuisine. (We also had what amounted to the quickest trivia question in the history of the VVN.)

We start the show with discovering the best deals in Las Vegas with Las Vegas Advisor's Anthony Curtis. Then, after saving tons of money, we look into spending a few bucks on what it takes to get started as a wine collector with Marche Bacchus' Jeff Wyatt.

Top of the Food Chain travels to Norway to talk about what is clearly one of the most maligned foods ever covered here on the show. You think Rodney Dangerfield gets no respect, try being Lutefisk.

We continue our global travels at Top of the Food Chain with Comme Ca's Excutive Chef Brian Howard as he tells us the difference between French bistro and brasserie food. Then we swing back to the USA and learn Brian's secret for perfect Thanksgiving turkey and stuffing.

Top of the Food Chain is back and in the holiday spirit. In what will be a series of holiday-themed shows, we begin by talking with Bread and Butter, Las Vegas executive chef Chris Herrin about three often-maligned holiday food offerings; fruitcake, mincemeat, and gingerbread.

For holiday-themed show number two, Matt Myers (assistant director of beverage, Bellagio) makes what we believe is the best eggnog ever! And now, you can make it as well! (Don't let the liquid nitrogen scare you. . .we were perfectly safe.)

For our final holiday-themed show, and the last of 2011, Al begins by recommending four Christmas dinner options of varying price points on the Strip. Then, Ken Shey (Sommelier, The Range Steakhouse) joins us for a lesson in champagne and sparkling wines.

For our first episode of 2012 Al welcomes back author and food writer John Curtas. Together, with boxing gloves put aside, they review the foodie trends of 2011. Then the boys look ahead and make some predictions for the food landscape in 2012.

Besides bringing up whose grandma makes the best meatballs (don't ask), Al and his guests Due Forni Pizza's Alex Taylor (managing partner) and Carlos Buscaglia (partner/executive chef) dole out a slice of pizza wisdom.

Al welcomes back Marche Bacchus’ Jeff and Rhonda Wyatt and together we discuss wines in the port family. We explore the types of port, what foods pair well with port wine, and more on this episode of Top of the Food Chain.

Comme Ca's executive chef Brian Howard makes a return visit to Top of the Food Chain, together he and Al define offal and give us a look at its many different uses.

Al is joined by Tony Abou-Ganim (Iron Chef America, Fine Living Network) to talk about the evolution of mixology from the Gothic age to the present on this episode of Top of the Food Chain. (It's pretty cool to talk the guy who invented the Cable Car.)

Al is joined by Chef Jet Tila (Iron Chef America) to discuss the regions, tastes, and history of Thai cuisine on this episode of Top of the Food Chain.

On this episode of Top of the Food Chain Al is talking tapas with Nina Manchev, owner of Bar Forte. Together they discuss the history of tapas (it's not just small plates), tapas for beginners, and wrap up by discussing Bulgarian cuisine and the lazy man's sangria, Calimocho.

As we learn from Three Square Food Bank (http://www.threesquare.org/)'s Erica Thompson, Restaurant Week (http://www.helpoutdineoutlv.org/) combines great food and great prices. . .all for a great cause. That's the happy, peppy, bursting with love portion of the show. Then John Curtas is back to spread a little love among some of his favorite Restaurant Week locations, followed by a two-prong attack against FCC regulations and fellow Las Vegas food critics. (For those scoring at home and listening to this on the radio. . .John: 4.5 BLEEPS. Al: 1 BLEEP.)

Max Jacobson returns to Top of the Food Chain with a first-hand comparison between Las Vegas restaurants and their European counterparts. Max follows with a blistering retort to John Curtas' recent criticism of his fellow food critics.

The French are well represented as Al walks us through what is arguably the five most extravagant fine dining options in Las Vegas. (This would be a good time to have your American Express Black card handy.)

On this carb-friendly episode of Top of the Food Chain, we get a master's look at all things Pasta as we welcome back Geno Bernardo (Executive Chef, NOVE Italiano).

Remember when taking cooking in high school meant enrolling in home economics and getting harassed by your friends? In this episode of Top of the Food Chain, you'll meet a 16-year-old who will likely be your favorite chef in a few years and is already being recruited by some of the finest restaurants in Las Vegas.

Food critic Brock Radke (Las Vegas Weekly) and restaurateur Jolene Mannina join Al to talk about the Las Vegas food scene -- where it is, where it's been, and what to look forward to in the future.

Al is joined by Amy Byro (Executive Pastry Chef Harrah's, Flamingo) and together they discuss the inner workings of being a pastry chef for Harrah's Las Vegas, from creating four tier wedding cakes in one day, sugar that looks like lace, and a cake covered in 14k gold!

Come listen to a story 'bout a man named Su, workin' for Robuchon simply wouldn't do, searched craigslist from dusk to dawn, finally opened Great Bao in a hair salon.

Al is joined by Stephen Hopcraft (Executive Chef STK, Food Network's Chef vs City) on this week's Top of the Food Chain. Together they discuss the variety of steak highlighting differences from American Select to Japanese Wagyu. They also note flavor contrasts between grass fed and corn fed beef and wrap up by giving us executive chef secrets to cooking a great steak at home.

You think Japanese food in Las Vegas is only sushi? Think again, as the city is going through what can be described as a Japanese food explosion. Al is joined by Martin Koleff, the stylist/consultant behind some of the towns hottest "alternative" Japanese restaurants.

Our good friend (and unbelievably nice guy) Vic Vegas returns to Top of the Food Chain with a peek at what he's been up to after having appeared on Food Network Star and Chopped All Stars.

We continue our run of world-class chefs who left a high-profile job at a Strip property to open their own shop. For this episode of Top of the Food Chain, we sweeten things up with author and co-owner of Chocolate & Spice Bakery Megan Romano.

Al and Executive Chef Casey Houghton (Lynyrd Skynrd BBQ & Beer), walks us through what it takes to make perfect baby back ribs, beef brisket, and sauces at home. (We only gained 3 pounds after this episode. We consider that a win.)