I usually share a favorite recipe with you, but this time I am going to share a favorite restaurant.

Qualifying sessions usually end early in Vegas, so it is fun for the team to go out on the town. Maybe they will catch a show, or try to break the bank. I love to play cards, but I am not a big gambler. For me, it is fun to try and find the perfect meal. This year I hit the culinary “Jackpot” in Vegas. Uncle Ronnie introduced me to a couple guys he works with at the Mirage: Jeff Braun (Assistant Executive Chef) and Keith Ball (Food and Beverage Director). They came to visit us at the track. It was their first race, but I guarantee you that it was not their last. They had a great time. I showed them around our pit, introduced them to Jeg, they heard a few stories from Uncle Ronnie, we had few snacks, and they watched some great battles on the track.

They wanted to return the hospitality, so they invited us to go to the Mirage for dinner. I told them that we were staying in town for the SEMA Show, so Tuesday night would be perfect. I told them that there would be five of us. They gave me a list of restaurants at the Mirage and told me to pick one. I have been cooking for this team for years, so I pretty much could order for any of them. Several times when we go to a restaurant, Woody will tell the waiter to talk to me about what he is going to order. Well, Jeg Sr. was in town, so there is no question that we are going to the Italian restaurant Onda. (I really recommend this place if you like an incredible dining experience.) I spoke to Jeff early Tuesday. We discussed the likes and dislikes of the group.

You have got to realize that Jeff and Keith oversee a huge number of food outlets. They plan menus as well as staff and train all food and beverage personnel. They oversee banquets, the buffet, and several restaurants at the Mirage. They have to order all of the china and silver. They even have a dining room for the employees. And, from what Uncle Ronnie tells me, the food is top notch in the employee dining hall. At a place this size, the chef rarely has time to cook. So, for them to take time to even visit our table is a big deal.

When we arrived, Keith and the staff greeted us and treated us like royalty. We were seated in a corner table and handed a leather bound menu with my picture and a welcome on the left, and an incredible menu on the right. To my surprise, Jeff arrived at our table with every course that he himself prepared. They had someone come and take a picture of our group and frame a copy for each of us. Keith visited our table several times throughout our three hour meal to make sure that everything was perfect. I don’t know how it could not be. It seemed as though we had the whole wait staff at our table. It is kind of funny but there was only one small disappointment for me. When I read the menu, I saw that Jeff was preparing foie gras. I love foie gras! I thought for a minute that maybe Jeg Jr. would not want his and that I would get a double portion (Sorry Jeg). But, I was wrong. He ate it and loved it. Other than that- the meal was perfect! (Actually I was very excited that Jeg liked the foie gras.)

I hope that if you are ever in Vegas that you take the time to visit Onda. You will thank me later.

I would also like to send a sincere “Thank You” to two great guys: Jeff and Keith at the Mirage.

Enjoy