ON THE PLATE
March’s dining events you don’t want to miss RESTAURANT WEEK THROUGH MARCH 4. A plethora of Las Vegas’ finest restaurants join together for a great cause. Enjoy first-rate culinary fare while helping to provide meals for more than 300,000 men, women and children struggling with hunger in Southern Nevada. During Restaurant Week you can enjoy an exclusive three-course menu for $20.12-$50.12, with a portion of each meal donated to Three Square Food Bank. Various locations, helpoutdineoutlv.org
BORDER GRILL’S COOKING CLASS
Layers’ scone-wich, a savory scone topped with a single fried organic egg a NOM y m o u s : w e c o m e , w e e a t , w e d i s h
Layers Bakery Café This Green Valley pastry stop offers much more than just sweet stuff By Jim Begley | Photograph Christopher smith Eating healthy doesn’t have to mean not eating delicious. As proof, I offer Exhibit A: Layers Bakery Café. Layers is a bakery and café; however, their fervent use of all natural ingredients sets them apart from their competitors. Their menu says, “All Natural. No Preservatives. No Artificial Ingredients” and their offerings strongly abide by this motto. It’d been a while since I visited, so a recent sunny Saturday morning seemed like a great time to reacquaint myself with the Henderson spot. Given that I live near Summerlin, the trek is quite a commitment for a meal, so I was hoping Layers wouldn’t disappoint. In particular, I was looking forward to another bowl of breakfast soup. Breakfast soup? Yeah, it’s a must-have at Layers, and I’m glad to report it’s as good as ever. The intriguing dish consists of a house-made chicken stock with sage, afloat with a mixture of scrambled eggs, turkey sausage, spinach, onions and carrots. What reads like
cacophony is actually a symphony — this savory soup is a perfect starter for our cooler winter months. It’s served with a buttered piece of the daily bread selection; my only complaint is you’ll need another piece before finishing the bowl. Not in a “soup for breakfast” mood? Then I suggest a scone-wich. It’s a simple dish — your choice of a savory scone topped with a single fried organic egg, with the option to add bacon or ham. During my visit, I chose the bacon and cheddar scone — a classic combination — with egg, and although my “over hard” egg arrived “over easy” instead, the classic combination did not disappoint. Like Whole Foods, Layers’ “all-natural, all-organic” offerings come at a price; however, the quality merits it. It’s good enough to make the drive across town worthwhile, all while longingly wishing it was a west side joint. If it’s in your neighborhood, why aren’t you there already?
MARCH 3. A two-hour demonstration-style cooking class with Executive Chef Mike Minor at Border Grill Las Vegas at Mandalay Bay. Guests receive a multi-course lunch, signature cocktails and a recipe booklet. The class includes demonstrations of Michelada, Peruvian Shrimp and Grits, Yucatan Egg Benedict, Churro Tots, and Short Rib Hash and Egg. 11am-1 p.m., $75. Border Grill in Mandalay Bay, 632-7403
FRESH52 FARMERS & ARTISAN MARKET SATURDAYS AND SUNDAYS. Choice vendors with organic and pesticide/chemicalfree seasonal produce, freshly baked goods and gourmet condiments, handmade modern crafts, artisans and more. The Walk In, located inside Las Vegas Land Rover, has perishable items such as pastas, honey and herbs. Saturdays in March, 8 a.m-1 p.m. at Tivoli Village; Sundays in March 8:30 a.m-1 p.m. at Sansone Park Place. Free. fresh52.com
Layers Bakery Café 665 S. Green Valley Parkway, 221-2253, www.layersbakery.com
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