May 3-September 30
The sights, sounds, flavors and fun of the islands meet poolside at the Imperial Palace's Imperial Luau. The resort's Shangri-la pool is transformed into a Pacific-Island paradise every Tuesday and Saturday at 7 p.m. When the sun sets, the action begins as a cast of ten native island beauties host a traditional Hawaiian luau with live music, traditional costumes, original choreography, and a fire-eating finale. Luau guests are greeted with Hawaiian leis and treated to an all-you-can-eat experience. The island-themed cuisine features a roasted pig, seafood, an extensive dessert bar and many other island favorites. Tickets to the luau are $40 plus tax and fees for general admission (includes fake flower lei, and one free drink) and $60 plus tax and fees for VIP admission (includes preferred seating, souvenir glass, all-you-can-drink beverages and a fresh flower lei). For tickets, call 888-777-7664 or visit the Imperial Palace box office. Imperial Palace, 3535 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-731-3311.
July 1-31
Smith & Wollensky offers new lobster specials this month that include a broiled, steamed or boiled three-pound Maine lobster for $55 plus tax and gratuity. For the restaurant's first annual lobster month celebration, Maine lobster chowder and Cajun fried lobster are featured starters. Among entrées are surf and turf (a whole lobster and filet mignon) and a whole poached lobster served with a fava bean, summer corn and mushroom ragout. Favorite sides include lobster mashed potatoes, lobster andouille sausage and roasted Yukon potatoes. The regular USDA Prime steak a la carte menu and fresh-made desserts are also available. Reservations may be made online at www.smithandwollensky.com. Smith & Wollensky, 3767 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-862-4100.
July 30
Join CleanFish - fish you can trust, Fish Friendly Farming certified wineries and celebrated seafood chef and cookbook author Rick Moonen in his acclaimed rm seafood restaurant on Wednesday for a 6:30 p.m. dinner celebrating sustainable North American Wild Fisheries. The special five-course feast spotlights sustainably wild caught fish preparations paired with wines from the Mendocino Appellation. This is a great opportunity to meet people behind CleanFish, winemaker Tim Thornhill and chef Rick Moonen, all of whom are actively taking steps to restore and protect our precious fisheries. The dinner includes a copy and signing opportunity of chef Moonen's latest cookbook, "Fish Without a Doubt." All proceeds from the dinner, priced at $135 plus tax and gratuity, will be donated towards wild fisheries restoration. rm seafood, Mandalay Bay Resort & Casino, 3930 Las Vegas Blvd. S., Las Vegas, NV 89119, 702-632-9300.
August 5-6
Created by chef/restaurateur Roy Yamaguchi, a culinary tour of the five Hawaiian Islands is presented on Tuesday and Wednesday at Roy's in Summerlin and on Flamingo Road. The 6:30 p.m. fourth annual "Island Hop" features a five-course dinner paired with premium wines and prepared by chefs from Roy's restaurants around the nation. In honor of Roy's 20th anniversary, the menu was inspired by time-honored traditions that have lasted for many for centuries. Each course is paired with an Oberon wine to complement the flavors of each dish. Sounding the Conch Shells, Sauvignon Blanc is matched with Kauai Sunset Yamaguchi sushi rolls created by Lorin Watada in the kitchen of Roy's Kahana Bar & Grill, Maui; Lighting the Tiki Torch, Merlot accompanies an herb and garlic grilled yellowfin ahi steak cassoulet offered by Roy Yamaguchi from the kitchen of Roy's Hawaii Kai, Oahu; Hawaiian Story Telling, Cabernet Sauvignon complements Imu smoked pork shank braised in Cabernet prepared by David Abella, original chef of Roy's Poipu Bar & Grill, Kauai; Sway of the Hula, Cabernet Sauvignon Special Reserve enhances olive oil-poached loin of lamb seasoned with Hawaiian salt created by Roy Yamaguchi in the kitchen of Roy's Hawaii Kai, Oahu. Under the Hawaiian Moon, sweet mango butter cake prepared by Jackie Lau, original chef of Roy's Waikoloa Bar & Grill, Big Island, accompanied by Kona coffee and Loose Leaf teas completes the unique dinner priced at $85 plus tax and gratuity. Seating is limited. Roy's, 620 E. Flamingo Rd., Las Vegas, NV 89119, 702-691-2053. Roy's, 8701 W. Charleston Blvd., Las Vegas, NV 89117, 702-838-3620.
Ongoing
The hip Social House offers a pre-theater menu priced at $60 plus tax and gratuity. Served nightly from 5 p.m.-7 p.m., executive chef Joseph Elevado’s four-course dinner begins with freshly prepared sushi rolls followed by the choice of organic green salad with ginger dressing or cucumber sunomono. Entrée choices are chicken teriyaki, tamarind short rib or citrus peel miso cod accompanied by steamed white rice. For dessert is pastry chef Ralph Perrazzo’s mochi ice cream–a four-flavor ice cream sampler served in chewy pastry dough–or warm chocolate cake with Kona coffee ice cream. Wine, coffee, tea and other beverages are available à la carte. Social House, Treasure Island, 3300 Las Vegas Blvd. S., Las Vegas, 702-894-7777.
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Wednesdays-Mondays
MGM
Grand offers a dinner and show package for adults 18 and over. Priced at $98 including gratuities
and taxes, the dinner at L’Atelier
de Joël Robuchon is paired with Crazy Horse Paris, direct from Crazy
Horse in Paris. Reservations are required for dinner
seating from 5:30 p.m. to 6 p.m. followed by an 8
p.m. or 10:30 p.m. show. For the three-course dinner,
Mediterranean vegetables layered with buffalo mozzarella
precede foie gras-stuffed quail with truffle-mashed
potatoes or fresh cod filet in a vegetable broth,
and a green chartreuse soufflé with pistachio
ice cream. MGM Grand, 3799 Las Vegas Blvd. S., Las
Vegas, 702-891-1111.
Saturdays-Sundays
An elegant afternoon tea at The Ritz-Carlton, Lake Las Vegas is served in the Firenze Lobby Lounge from 1 p.m. to 4 p.m. The relaxing, family-oriented event includes a variety of fragrant teas (or coffee on request), pastries, scones, Italian-inspired savories and finger sandwiches with a Florentine flair. Reservations are required for the tea priced at $40 ($50 with Champagne, $25 for children ages 2 to 12; children under 2 free). The Ritz-Carlton, Lake Las Vegas, 1610 Lake Las Vegas Pkwy., Lake Las Vegas, Henderson, 702-567-4700.
Saturdays
Café
Ba Ba Reeba presents a Paella Cooking
Class from 10 a.m. to noon the last Saturday
of every month. Guests are served orange juice, churros
and coffee during the demonstration, followed by tapas
and red or white wine. The morning classes, priced
at $35 plus tax, end with a tasting of the perfectly
cooked paella and a Café Ba Ba Reeba paella
cookbook personally signed by chef Angel Ganarella
for each student. Café Ba Ba Reeba, Fashion
Show mall, 3200 Las Vegas Blvd. S., Las Vegas, 702-258-1211.
 Wine
dinners & tastings at NovusVinum.com
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