“Las Vegas is a pilot project to see if man can live on the moon. There’s nothing local—our water comes from somewhere else, our electricity comes from somewhere else.”
Paul Bartolotta
more infosource: “The Truffle Kid,” by Dana Goodyear, The New Yorker, August 16 & 23, 2010, 40–46.
category: artificial, fake, Las Vegas, not local, outsource
medium: magazine article
notes: Paul Bartolotta is the the chef at Bartolotta at Wynn
“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
not local