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Desert Companion

On the plate: Dining events and new restaurants in the valley

Cocktail-making class

Jan. 15 and Feb. 12. Double Helix’s new cocktail-making class aims to teach you how to make both modern and classic cocktails while catching a buzz yourself. In the inaugural January class, guests will learn from Double Helix’s bar staff how to make the timeless Manhattan and Old Fashioned. The Feb. 12 class focuses on the White Chocolate Martini and a Lemon Drop Martini. Guests also get recipe cards to create their own buzz at home. 7p. $30. In Town Square. 735-9463


Jayde Fuzion

Jayde Fuzion, a contemporary Asian restaurant, is now open at the M Resort Spa Casino. Led by Seonkyoung Longest, the winner of Food Network’s “Restaurant Express,” Jayde Fuzion blends Japanese, Chinese and Korean small plates made with Mississippi flair. Born and raised in South Korea, she moved to Mississippi in 2009 with her husband. Signature items include Samgyeopsal Lettuce Wraps with grilled pork belly, kimchi, enoki mushroom, and cucumber topped with Korean Ssam-jang sauce and wrapped in gem lettuce; and bibimap, a Korean rice bowl of assorted vegetables, bulgogi and poached egg with a sweet tangy sauce.

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Haute doggery

The Haute Doggery is now open in The LINQ. Inspired by Holsteins Shakes and Buns, the Haute Doggery features hot-dog versions of menu favorites from Holsteins, including The Gold Standard (smoked bacon, aged goat cheddar cheese, tomato confit, baby arugula and garlic-chive aioli), the 

Billionaire Dog (grilled Kobe beef frank, foie gras torchon, port onion marmalade and truffle mayo) and the Tijuana Dog (bacon-wrapped and deep-fried frank, grilled onion and jalapeno with mayo.)


Crush: Eat, Drink, Love

CRUSH: Eat, Drink, Love is now open at the MGM Grand. CRUSH offers a cosmopolitan shared-plate menu of several sizes. The small plates include shrimp risotto, made with arugula and tomato fondue; and crudo, prepared with radish, champagne grapes and lemon. Large plates include chicken skewers with fiery harissa and hummus; lamb sirloin, served with celery root purée and bacon Brussels sprouts; and California sea bass, served with braised kale and tomato chutney. 891-3222

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