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The morning after After all of these suggestions, you still drank on an empty stomach? For shame! While there’s no confirmed cure for hangovers, it doesn’t stop us from trying. When these three local chefs overdo it, they cook up some get-well grub whose curative powers they swear by. “For me, it’s simple stuff — runny egg yolks, crisp bacon, double shot cappuccino and lots and lots of water.” — Kim Canteenwalla, chef/owner of Honey Salt and Executive Chef of Buddy V’s Ristorante

tackle the salty beast — preferably whichever one they use to flavor the gravy. The Venetian, 702-407-5310,

Monte Cristo pops at Yard House

Don’t wait for sunrise to soak up all that booze. The Eat Late menu (10 p.m.) at this beer-centric chain is composed of four creative snacks to nosh on with your nightcap — my favorite being breakfast-for-dinner in bite-sized form. Monte Cristo pops are stuffed with ham, turkey and Swiss cheese, and then finished with powdered sugar and jalapeño peach syrup. In other words, it hits every major food group: porky, sweet, spicy and fried. Multiple locations,

Fried chicken and haemul pajun at Soyo

A great night of imbibing doesn’t always have to include encyclopedic knowledge of Prohibition cocktails or the service of some handlebar-mustachioed mixologist. At this self-described “barstaurant,” Koreans keep it real with an all-night marathon of cheap beer and soju. To keep their stomachs anchored in place, a platter of fried chicken is the most popular choice.

“The best way to prevent a hangover is to hydrate as much as possible while drinking. If the damage is done, and you wake up the following day feeling a bit beat-up, then I like to make a shake in my favorite blender. Fresh berries for anti-oxidants, banana for the potassium, coconut water to rehydrate those brain nerves, local bee pollen (a superfood) for energy, yogurt for the dairy coating and probiotic and a good scoop of high-quality protein powder. If that doesn’t work, go back to bed and have a little hair of the dog later.” — Rick Moonen, chef/owner of rm seafood and Rx Boiler Room “I like to cook a roasted butternut squash hash with sautéed kale and caramelized onion. Serve with two over-easy eggs, seasoned with a touch of spicy sesame oil. I like to keep it tasty, simple and non-fatty. Your stomach has already been weakened by the peer pressure of your ‘best friends.’ Do keep in mind that all this is cooked with coconut oil. It is a very healthy fat and easy to digest.” — Daniel Ontiveros, chef de cuisine of Comme Ça

We’re on a journey to redefine the experience of school. Now enrolling students 6 weeks old - 2nd Grade Summer and 2014-2015 School Year 310 S 9th Street, Las Vegas 702.724.1436

Table 34 Featuring Chef Wes Kendricks’ contemporary American cuisine including fresh fish, wild game, duck, lamb, Certified Angus Beef, and comfort food classics. Conveniently located off the 215 and Warm Springs. Dinner Tuesday - Saturday 5pm until closing (around 10pm) 600 E. Warm Springs Road Las Vegas, NV (702) 263-0034 M AY 2 0 1 4


Desert Companion - May 2014  

Your guide to living in southern Nevada

Desert Companion - May 2014  

Your guide to living in southern Nevada