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December Newsletter

Book A Room
Caesars Windsor Dining Upscale Neros Newsletter 1

CHEF'S FEATURE

by Neros Chef, Nathan Vasil:

Grilled Alberta Lamp Chops served with smoked bacon croquettes, Kalamata tapenade & rosemary jus. Anyone who loves lamb should try this dish. The smokey bacon croquette complements the slight gamey flavor of the lamb, all balanced by the sweet and salty Kalamata tapenade.  

QUICK TIP

Here are some quick, easy, and simple tips for the home chef to help you master your next dinner party:

1.      Master mise en place.  

2.      A sharp knife is essential.  

3.      Taste as you go.  

4.      Salt as you go.  

5.      But lose the salt shaker.  

6.      Tongs are an extension of your hand.  

7.      Put a wet paper towel under a cutting board.  

8.      Sear chicken breast and finish in oven

FROM THE CELLAR

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

2011 Grant Burge 'The Holy Trinity' GSM, Barossa Valley, Australia $85.

GSM is an acronym for a red wine blended from Grenache, Syrah and Mouvedre. They are rich, full bodied and savoury wines, characterized by flavors of dark fruit and spice. This GSM from the sunny Barossa valley provides the perfect complement to the smoky, herbal, Mediterranean elements of Neros Grilled Alberta Lamb Chop.