“According to [chef] Julian Serrano, it is easier to get good ingredients in Las Vegas than in San Francisco, where he used to work, because the airport there often gets fogged in, whereas in Las Vegas the weather is almost always clear, and a plane lands every three minutes at McCarran Field.”
Dana Goodyear
more infosource: “The Truffle Kid,” by Dana Goodyear, The New Yorker, August 16 & 23, 2010, 40–46.
category: carbon, chef, environment, food, ingredient, Las Vegas, not local
medium: magazine article
ingredient