Chef K.C. Fazel

by Michele Pesula Kuegler | April 4th, 2012 | Chef Interviews

To make this journey across the US more interesting, I decided to leave Arizona for a glimpse of Las Vegas before we return to the Copper State.  Today’s interview introduces our readers to Chef K.C. Fazel of TENDER steak & seafood, located at the Luxor Las Vegas.  Chef Fazel’s dining room is sure to between the fabulous atmosphere and delightful menu.  Having won the Wine Spectator Award of Excellence for the last three years, the wine list is sure to impress as well.

So, while you may think of traveling to Las Vegas for the slot machines, gaming tables, and stage shows, the spring menu at TENDER should be on your list also.

TT:  How many new dishes have you added to your menu?

CF:  There are aout 8-10 new or modified items that were included in the menu.

TT:  Out of these dishes which is your favorite spring menu item?

CF:  My personal favorite is the Hawaiian Blue Prawn entrée that is served on a bed of black forbidden rice with a garden vegetable minestrone-style sauce.

TT:  Are any of the ingredients in this dish locally sourced?

CF:  The zucchini, yellow squash and fennel used in the minestrone plus the wild arugula to finish the dish all come from the farmer’s market.

TT:  For how long will these spring items be available?

CF:  We will run the current menu until about May, but no specific date has been determined. Then I will include more late-spring to early summer produce selections.

TT:  What makes your spring menu unique?

CF:  Throughout the entire menu, the fresh produce that is used always reflects the current market conditions and availabilities.  I like to bring in unique approaches of more traditional or commonly recognized items such as seen the Prawn dish mentioned above.

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