“Under the Radar” at Twin Creeks Steakhouse

This is the fourth in a series of posts that feature “under the radar” menu items at Silverton’s Las Vegas restaurants.

 

Chef Jaimee Pepe has an entire menu of favorites at Twin Creeks, each with a unique story.  But one of the most spectacular is the Grilled Caesar Salad, which has been described as a “masterpiece of flavors.”

Grilled Caesars Salad at Twin Creeks Steakhouse

The salad starts with hand-selected stalks of fresh romaine lettuce, which are lightly charred on the grilled to add a bit of smoky flavor.  But that’s just the beginning.  Smoked Parmesan cheese, which Chef smokes in her kitchen, is grated into a white balsamic vinaigrette, creating a dressing of contrasting flavors.  The stalks are topped with charred avocado, white anchovies and a sweet-vinegary tomato tapenade.  Forget about croutons — this salad is artfully sprinkled with a dust made from a homemade brioche.

“There is a creamy richness to all of this, with contrasting textures that hit all of your senses,” she said.

 

What is a tapenade?

Tapenade is a name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and anchovies. Although the word ‘tapenade’ comes from the French Provençal word for capers (‘tapenos’), today’s tapenades are more closely identified by their incorporation of olives.  At Twin Creeks, the Grilled Caesars Salad includes a tomato tapenade, a sweet-vinegary addition to the salty and smoky notes of the salad.

This award-winning Las Vegas Steakhouse proudly serves 100% Certified Black Angus beef. The Prime-grade 16-ounce New York Strip is hand-cut in house and char-grilled on a Montague broiler, which Chef Jaimee Pepe calls the “Cadillac of the kitchen.” The beef can be finished with a choice of eight sauces and toppings, including a unique coffee crust, brandy peppercorn, or the classic French demi-glace. At 40 ounces, the colossal Creekstone Farms Tomahawk serves two, filling the table with lobster mashed potatoes, grilled asparagus, black-truffle butter, and two scratch-made sauces.

Meet Chef Jaimee Pepe of Twin Creeks Steakhouse

Being in the kitchen with mom and grandma brought the love of cooking to life for Chef Jaimee Pepe.

Originally from New Jersey, Pepe took to Las Vegas to pursue culinary education before heading to New York City to work as a sous chef at the Standard Hotel for four years. Pepe then returned to Las Vegas and became the executive sous chef at Giada’s on the Las Vegas Strip, helping to open Giada De Laurentiis’ chic restaurant in The Cromwell Hotel with Caesars Entertainment, before becoming the first female executive room chef at Twin Creeks Steakhouse at Silverton Casino.

Pepe goes on to say she, “Wouldn’t trade the hectic in your face environment for the world” during her time in New York.

“Out here, you’re more on a personal level with everybody, which is really cool. Vegas is a small town. Once you’re in it, you know everybody,” she continues.

The small town, everybody knows everybody, is exactly the feeling that is captured at Twin Creeks Steakhouse, which makes it the locals’ favorite that it is today.

Hear more about Chef Jaimee Pepe and the behind the scenes details that separate Twin Creeks Steakhouse from other Las Vegas steakhouses In this special bonus episode of Las Vegas Weekly’s Second Helping podcast.