When Jolene Mannina opened the Vegas Test Kitchen, last December, the innovative and entrepreneurial foodie founder of SecretBurger.com and co-founder of the Women’s Hospitality Initiative did so in order to be an incubator wherein chefs from local restaurants could try-out new dishes, preparations, and concepts on savvy diners.  In the months that have followed, the Vegas Test Kitchen—located in Downtown Las Vegas at 1020 Fremont Street; #120, next to Ferguson’s Downtown—has hosted a number of popular popups, launched a bar program, and currently features exciting resident chef concepts such as Bodega Bagel by Sonia El-Nawal (Rooster Boy Café), Banichka by Nina Manchev (Forte Tapas), Sliced by Sung Park (Sake Rok), Yukon Pizza by Alex White, and Pop ‘N Pies from Andrea McLean (L’Atelier de Joel Robuchon).

It’s a win-win situation, as the Las Vegas community (especially that in Downtown Las Vegas) is able to come by and avail themselves of a regularly-changing gourmet menu; while the chefs have a supply of human guinea pigs who are ready, willing, and able to sample and provide feedback about their latest culinary creations.

Starting Wednesday, March 31, as part of VTK’s Guest Chef Series, Chef Kim Canteenwalla (Honey Salt, Buddy V’s Ristorante) will don the toque as Guest Chef, for a monthlong residency of weekly dinners, taking place every Wednesday night, through April 21, from 4-9pm.  There, Canteenwalla will be presenting two concepts: Play Dough (think: pierogis, pastries, and pies) and Picks, Sticks & Fingers (think: global skewers and finger foods).

Chef Kim’s menus will be as follows: 

 Play Dough

  • Yukon Gold Potato Pierogi with caramelized onions and horseradish crème fraîche
  • Vegetable Samosa with coriander and mint chutney
  • Shepherd’s Pie with wagyu beef, mashed potato, and cheddar cheese gratiné
  • Québécois Tourtière with minced duroc pork, caramelized onions, and sweet pepper relish
  • Maine Lobster Pot Pie with savory spinach, root vegetables, fennel, fingerling potatoes, and brandy cream
  • Organic Chicken Pot Pie with carrots mushrooms, peas, and fingerling potatoes
  • Bananas Foster Cream Pie with Valrhona chocolate and spiced rum

Picks, Sticks & Fingers

  • Elote-Mexican Street Corn on the Cob with cotija cheese, chili mayonnaise, cilantro, and lime
  • Vietnamese Sugar Cane Shrimp with ginger lemongrass, kafir lime leaves, bird chili
  • Todd’s Lobster Corn Dog with bang-bang mustard
  • Pork Belly Bao Bun with soy glaze, scallions, and sesame seed
  • Lamb Kofta with pomegranate, cucumber yogurt, and sumac
  • Chicken Tikka Masala with cilantro and mint chutney
  • Vegetable Biryani with basmati rice and almonds
  • Watermelon Margarita Popsicle

And while walk-ins are always welcome, those interested are advised to visit SecretBurger.com and reserve their dishes in advance.

Says Mannina, “It’s a huge honor to have a chef of Kim Canteenwalla’s caliber popping up in the space.  Having him here, testing out these new concepts truly speaks to our mission as a restaurant incubator. His dishes are going to be incredible, and we can’t wait for everyone to get their first taste.”

Bon appetit, y’all!

HONEY SALT presents Kim Canteenwalla & Friends Pop-Up
Vegas Test Kitchen | Guest Chef Series
Wednesdays from March 31-April 21 | 4-9pm
Click HERE for tickets and info

Get into it!

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