Dining out
Burn unit: Spice infuses everything on Minor's menu.
‘With my people’
38
spago
postrio
american | the forum shops 369.6300
american | the venetian 796.1110
CUT
wolfgang puck bar & grill
steak | the palazzo 607.6300
american | mgm grand 891.3000
lupo
wolfgang puck pizzeria & cucina
italian | mandalay bay 740.5522
italian | crystals at citycenter 238.1000
June 2014
DesertCompanion.com
Minor hasn’t overlooked the responsible foodie contingent, either. He envisions a sustainable menu down the road, with its ingredients supplied by local farmers. It’s a philosophy he could afford to subscribe to at Border Grill, but for now, he’s doing as much as he can. “Stop flying things around the world because you want to be the cool chef,” he begs of his peers. “Yeah, I can go get some fancy peach wood that’s been soaked in bourbon from Kentucky for my barbecue. But I use what’s near and available to lower my carbon footprint. That’s why sometimes it’s mesquite, and other times it’s hickory. As a chef, these are some of the things I want to teach to others.” While most aspiring chefs hope that a food truck will serve as a cheap launch pad for an even more successful brick and mortar, Minor has a different perspective. The Strip veteran says that TruckU represents freedom and an alltime career high. “This has all turned out to be so much more than I ever thought,” says Minor. “After 10 years of being in a casino, it was time to do my thing and be with my people. I want to be in the community that I grew up with while this exciting thing with food is happening.”