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December Newsletter

Book A Room
Caesars Windsor Dining Upscale Neros Newsletter 1


by Neros Chef, Nathan Vasil:

Take a culinary adventure with us at Neros and let our skilled chefs introduce you to new and exciting flavours, potentially creating a new favourite. We encourage guests who enjoy a great steak, to try our mouthwatering Bison Medallions served with a Pine Nut Crust and sweet, Braised Cippolini Onions. This tender, rich meat is well balanced with the sweetness of braised onions and is a wonderful healthy alternative to beef. Bison is very low in fat and cholesterol and contains the same amount of healthy Omega-3s as salmon.


The holidays are upon us and hosting the big holiday meal with family and friends can be a daunting task. The best and biggest tip for the home chef to create the perfect meal for a large gathering is to prep early. By start some dishes days before that refrigerate or freeze well, your planning will be stress and worry-free. Defrost dishes the day of and save some time. Gravy and stuffing can be prepared and frozen days before. Desserts and sides can also be cooked beforehand and simply put the finishing touches on the big day.


Featuring recommendations by Renee Nantais, Neros’ Full time Certified Sommelier

2007 Qupé 'Los Olivos' Cuvée GSM, Santa Ynez Valley 2013 $105. Amongst the first of the so-called ‘Rhone Rangers’, Qupé specializes in the lesser known Rhone grapes like Syrah, Grenache, and Mouvedre. The soil and climate of the Santa Inez Valley are largely influenced by the Pacific Ocean and the low yielding vines here produce berries with concentrated flavours. In the words of winemaker, Bob Lindquist- ‘This wine is always one of my favourite wines we produce. Rich without being heavy, fruity without being cloying, and structured without being tannic. Though it's tempting to drink it now, put some away for 10-15 years if you can’.


With its 10 years of age, the tannins in this wine are well resolved and I recommend pairing it with a lean meat such as Neros’ Grilled Bison Tenderloin. Young, tannic wines require a fatty cut of meat to soften the tannins, whereas this softer, older wine is the perfect complement to lean and dense Bison steak, which The Lone Ranger must have enjoyed on occasion.