Yum! Dining in Vegas

Recently, I had the lucky opportunity to wing off to Las Vegas for my husband's convention. You might think I could just relax and enjoy, letting my job with food take a weekend hiatus. But I was ripe with anticipation of fabulous finds in this desert dining mecca. It seems almost daily that celebrated chefs are opening sensational eateries in a myriad of mega hotels across Vegas. But first I had to get there.

Thursday, 4:30 p.m:
I race around the house collecting last-minute things to toss into my suitcase. I quickly glance at my list: kids' schedules, check; health cards, check; money, check; sunglasses, check.

6:37 p.m: No taxi. Nerves kicking in. Phone call made. "Oh sorry, was it for today? I'll be there in 10 minutes."

8:35 p.m: An aisle seat, a magazine in hand, relaxed (quasi anyway) and then the unfortunate but often inevitable wait (de-icing it seems).

9:30 p.m: Finally, takeoff. My stomach is growling with hunger. Because of my late airport arrival, the dinner I had anticipated eating at the airport never materialized. As I read a review of Vegas eateries, the growling grows louder. Here comes the flight attendant handing out menus; that must mean food. I stare at it in disbelief. Ballpoint pen Xs cover about half of the menu's small photographs. I am sitting toward the back of the plane, and a wide selection has already soldout. It seems I have had my head in a hole. I never realized that on-board dining, if at all, now mimics fast food joints.

As I unwrap my homemade walnut raisin loaf sandwich and trail mix bars, I am happy I remembered to pack some snacks. I request a blanket and pillow. I pay my $2, inflate my pillow, cover up and drift off. Lucky for me things get better.

Saturday 1:30 p.m:
I am happily surprised to find Joe's Stone Crab of Miami fame at the Forum Shops at Ceasar's Palace. A few stone crabs seem logical fortification before my shopping excursion. The same fresh sweet and succulent stone crabs with the signature dipping sauce do the trick -- though sadly absent is the same bread selection Joe's is famous for.

Saturday night 8:00 p.m.
Though the wait staff seem a little stand-offish, the food was more approachable. Bartolotta Ristorante Di Mare, in the Wynn Hotel, lives up to its glowing recommendation. Gossamer pasta torn into bite-sized pieces, called 'rags' or 'lasagnette' in Italian, is served with a light sauce and morsels of a sweet, fresh grouping of Mediterranean langostina, shrimp, crab and lobster. Ravioli made of a delicate, paper-thin pasta is enveloped in full flavoured sheep's milk ricotta cheese and topped with shavings of Tuscan pecorino cheese and Marsala wine glaze. Imperial snapper, just 36 hours from the Mediterranean Sea, is fresh and simple, accompanied by a sauce of olive oil, red wine vinegar, garlic, arugula and quartered sweet cherry tomatoes.

Sunday 6:30 a.m.
My husband brings me a latte from Coffee Bean and Tea Leaf (Vegas's answer to Starbucks). I swoon. (I make a mental note to stop by and pick up some coffee for home and tea for the Test Kitchen.)

Sunday 12:30 p.m.
Hot, juicy chicken simply seasoned with salt and pepper under the crispiest skin you can imagine is paired with a mountain of thin, crispy and light salty fries. Trout with browned butter accompanies pencil-thin well-cooked (not too hard) green beans with hints of parsley, lemon juice, toasted almonds and butter. Friendly, warm and polite, our server at Bouchon, in the Venetian Hotel, is happy to answer any and all of my many questions. Sadly, the incredible Salmon Rilettes, I'm told, won't keep, so instead of packing up leftovers, we scrape the bottom of this mini glass jar clean.

Sunday Evening:
On board the flight and squeezed into the middle seat, I tune into my iPod and muse over the weekend's food highlights. As the flight attendant hands me the menu card (this time without Xs), I smile and say, "No thanks." I then proceed to devour my Bouchon bakery pecan-studded cinnamon bun.

Travel Tips:
Why not pack your own snacks before travelling? Be sure to check the current rules and restrictions that apply to your flight.

Choose healthful snacks that travel well, such as pita with hummus or salsa, whole-grain crackers and cheese, yogurt tubes (can be frozen), nuts, trail mix, homemade cookies, muffins or energy bars. Make your own gourmet sandwiches to eat on board or pick one up before the flight at your favourite eatery. Cooler bags are an ideal way to pack them up.

Here are some tasty Canadian Living snack recipes:
• Baked Tortilla Chips
• Beer Buddy Trail Mix
• Oatmeal Energy Bars
• Lunch Box Cereal Bars
• Fruity Oatmeal Muffins
• Dark and Dangerous Triple Chocolate Cookies