Wednesday, December 8, 2010

Happy Holidays From The Stirling Club

The Stirling ClubDecember marks a special month for the Stirling Club. Eight years ago, the club opened with special guests that included Cheryl Tiegs, Alana Stewart, James Caan, and Jack Nicholson (among others). It is anyone's guess who will be here in the weeks ahead.

The Stirling Club is hosting several holiday events between now and the new year. And the best time to make plans is right now.

Christmas Eve Dinner, December 24.

The Stirling Club is hosting two Christmas Eve dinner seatings at 4 p.m. and 8 p.m. in The Stirling Room. The dinner features five entrees, including grilled ribeye, whole grilled boneless hen, braised beef short ribs with jumbo scallops, butter poached Maine lobster, and pan-roasted Chilean sea bass. The a la cart menu also includes your choice of appetizer and dessert.

Holiday Grand Buffet, December 25.

The Stirling Club will host a grand buffet created by Chef Charlie Palmer and his team of executive chefs with two seatings at noon and 3 p.m. on Christmas Day. Seating is extremely limited and reservations are required. $49.95 per person and $19.95 for children under 12. One of the outstanding features this year is a special appearance by Santa Claus and his elves.

For other Christmas Day options, please see last year's top five spots for Christmas Day dinner in Las Vegas while keeping in mind that some menus may have changed. Members may request the help of our talented concierge team to book reservations while they are still accepted.

New Year's Eve Celebration, December 31.

Las Vegas New YearJoin The Stirling Club with the legendary Lannie Counts Band. Lannie grew up singing with his dad's big band and his mom's hymnals and became an entertainer with a diverse repertoire that includes Motown, rock, jazz, and blues. The band recently celebrated its first album release.

Concurrent with the entertainment, the executive chef has prepared a special four-course dinner. There will also be a special bar menu and the entire event includes a complimentary champagne toast at midnight. Reservations are required. $99 per person.

New Year's Day Brunch, January 1.

After New Year's Day, The Stirling Club will host a second grand holiday brunch created by the executive chefs with two seatings at noon and 3 p.m. The brunch will include a carving station with beef tenderloin in a puff pastry, roast leg of lamb, and Maryland-style crab cakes.

There will also be a full shell fish display (including lobster) pasta stations, hot chafers, and a dessert tray with eight delightful treats that range from traditional cherry pie to the more creative Linzer torte. Seating is extremely limited and reservations are required. $49.95 per person and $19.95 for children under 12.

For more holiday dinner options or assistance with reservations, members may call The Stirling Club concierge. Members visiting from other cities are also encouraged to make their holiday selections as early as possible, as many venues will have limited hours and/or seating. Some may have a dress code.

From everyone at The Stirling Club and the the Courtier team, we would like to thank you very much. Please have the safest and most enjoyable holiday season ever.
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Wednesday, December 1, 2010

Stirling Club Chefs Present A Holiday Cooking Demo

The Stirling Club
For the second time this year, Chef Steve Piamchunter will share some legendary cooking secrets. And this time, he will be joined by another well-known culinary name in Las Vegas — Anne Callaghan, chef de cuisine at The Stirling Club.

As some Stirling Club members know, Callaghan came to the club after serving five years as a sous chef and kitchen manager at Aureole Las Vegas in Mandalay Bay Resort & Casino. It was at Aureole that Callaghan originally developed a cooking class prototype for the Charlie Palmer Group. Prior, she had worked in several kitchens at the MGM.

Piamchunter is equally renown. He is a recognized chef with the Charlie Palmer Group and head chef at The Stirling Club. He has 10 years of experience working at some of the finest restaurants in Las Vegas after working at his family’s Thai restaurant in California.

Join Chef Steve Piamchunter And Chef Anne Callaghan For A Holiday Cooking Demonstration

At 6 p.m. on Wednesday, Dec. 8, these Charlie Palmer Group chefs will provide a light and refreshing cooking demonstration with an emphasis on the holidays. The rare evening event will a full three-course dinner and mulled holiday cider.

canapesWhile the specific menu won't be released, the demonstration includes holiday canapes (hors d'Ĺ“uvres) and several quick and entertaining dishes for special gatherings. They will also present some menu-planning and cooking tips that will save time and money while adding flavor. And, unlike previous events, one portion of the demonstration will include a hands-on food craft with full participation. Each guest will then be able to take home their creations.

Chef Piamchunter sometimes shares modern recipes as a guest columnist. Chef Callaghan has appeared as a guest chef at several culinary events. Both are well-known for their culinary skills as part of the Charlie Palmer Group.

Since the opening of Aureole on the upper east side of Manhattan, American cuisine pioneer Charlie Palmer and all of his chefs have been world renown. His collection of coast-to-coast locations encompass numerous award-winning restaurants. Recently, six of his restaurants were the recipients of Wine Spectator's 2010 Best of Award of Excellence. Aureole Las Vegas was one of seven to win the Grand Award.

Charlie Palmer Group also handles The Stirling Club's exclusive private dining and catering options. The venue can accommodate groups from 20 to 500 people.

Seating is limited and is only $19.95 for members. Non-members are invited to contact Kathleen Gustafson at 702-784-4603 for an exclusive tour or to make additional arrangements, pending the availability of any offering.
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Wednesday, November 24, 2010

Hanukkah Dinner At The Stirling Club Las Vegas

MenorahThere are several ancient stories that have been tied to Hanukkah, but most celebrate the rededication of the Temple in Jerusalem (Second Temple) after its desecration by the King of Syria. He had outlawed Jewish religious rites and traditions.

Later, the Maccabees successfully rebelled and Jerusalem was freed. The Temple was purified and the wicks of the menorah miraculously burned for eight days, even though there was only enough sacred oil for one day's lighting. An eight-day festival was declared by the Jewish sages to commemorate this miracle.

It has become a beautiful holiday, rich with tradition and celebrated by a series of rituals that are performed every day throughout the eight-day holiday. Some are family-based and others communal. There are also special additions to the daily prayer service, and a section is added to the blessing after meals but it is not a "Sabbath-like" holiday.

Hanukkah Dinner At The Stirling Club.

On Thursday, Dec. 2, the Stirling Club will be featuring a special Hanukkah menu (and regular dining menu). The menu is prepared by the Charlie Palmer executive chef team.

It includes a first course consisting of matzoh ball soup and petit diced vegetables or a mixed greens salad with a balsamic vinaigrette. The main course will include your choice of a roast beef brisket with truffle steak fries or roast chicken with potato puree. And dessert will feature honey cake with a clear caramel sauce.

Reservations may be made by calling 702-732-9700 and the menu will be served a la carte. A special menu insert will also be available during the holiday. And members joining The Stirling Club on Thursday, Dec. 2 may take part in a special menorah lighting. Dinner will begin at 5 p.m.

The Menorah Lighting At The Stirling Club.

The menorah is described in the Bible as the seven-branched candelabrum made of gold. It was lit in the portable sanctuary set up by Moses and later in the Temple in Jerusalem. Fresh olive oil of the purest quality was burned daily to light its lamps.

Traditionally, Hanukkah lights should burn for at least one-half hour after it gets dark. The lamps of the menorah were usually lit daily from fresh, consecrated olive oil and burned from evening until morning. Many menorahs have nine candles, distinguishing them from those lit in the temple.

We would also like to take a moment to wish all of our members a happy Thanksgiving tomorrow. We are grateful to have you.
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