Cindy Pearlman

Correspondent

  • Las Vegas, Nevada, USA

Cindy Pearlman is a correspondent who covers Las Vegas for Forbes Travel Guide. Pearlman is a senior entertainment writer for the New York Times Syndicate and columnist for the Chicago Sun-Times, where she interviews Hollywood’s biggest and brightest in “The Big Picture.” Her beauty and style column appears daily at NBCUniversal’s StyleGoesStrong.com. She is the co-author of several books, including The Black Book series (The Black Book of Hollywood Beauty Secrets, The Black Book of Hollywood Diet Secrets) and The Beauty Cookbook. She lives in Chicago and Las Vegas with her husband, Ron, stepdaughter Sabrina and their two large dogs.

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  • On November 27, 2012
    Cindy Pearlman answered the question: Cindy Pearlman

    Does the menu at Mizumi have seasonal dishes?

    The extensive menu at Mizumi at Wynn Las Vegas changes as various seasonal vegetables arrive to accompany the delicious fare. From fresh mushrooms and radishes to watermelon, avocado and cucumbers, the chef makes excellent use of the freshest ingredients as they come into season and ripen. Other seasonal favorites include asparagus, sweet corn and tomatoes that he roasts in various dishes.
  • On November 27, 2012
    Cindy Pearlman answered the question: Cindy Pearlman

    Are there any signature desserts at Mizumi?

    Mizumi at Wynn Las Vegas offers a few signature desserts for diners who want to end their Japanese meal with a little sweet treat. One great choice is pineapple tempura served with spiced caramel sauce and pineapple and lime sorbets. There’s also the caramel-and-green-tea crème brûlée, which is a light finish to the meal — plus it can be shared. The calamansi mousse is finished with white-sesame shortbread and white-chocolate sauce. For those who want more of a traditional dessert with a twist, order the chocolate cake served with yuzu caramel and banana sorbet. You can also enjoy a selection of mochi ice cream in flavors including green tea, red bean and vanilla mango.
  • On November 27, 2012
    Cindy Pearlman answered the question: Cindy Pearlman

    Does Mizumi offer special menus for food allergies?

    The chef at Mizumi at Wynn Las Vegas is happy to accommodate food allergies whenever possible. He requests that you tell your waiter or waitress, who will then discuss the changes with the chef. He will either alter the dish or suggest an alternative.
  • On November 27, 2012
    Cindy Pearlman answered the question: Cindy Pearlman

    Does Mizumi offer wine pairings?

    The sommelier at Wynn Las Vegas’ Mizumi is happy to visit individual tables and offer wine and sake pairings.
  • On November 27, 2012
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    Does Mizumi have a bar menu?

    Mizumi at Wynn Las Vegas allows you to enjoy anything off the regular menu at the bar. Great choices are their sushi specialties such as the Mizumi roll made with Maine lobster, avocado, tamago, soy paper, wasabi tobiko and yuzu mustard aioli, or the toro tasting plate created with golden osetra sushi. A popular bar option is the dragon roll made with barbecued eel, snow crab, cucumber and avocado.
     
    Other bar-friendly quick plates are the cucumber-seaweed salad or the lobster miso soup created with lobster, tofu, mushrooms, seaweed and mitsuba. The spicy king crab and taro tacos are served with cucumber-melon relish and sudachi crème fraîche. Another great bar choice is a robatayaki kabob; variations include beef tenderloin, miso sea bass, jidori chicken, eggplant, mushrooms and even sweet potatoes.
  • On November 27, 2012
    Cindy Pearlman answered the question: Cindy Pearlman

    Does Mizumi have a bar?

    Mizumi at Wynn Las Vegas has an amazing sushi bar where diners can drop in, take a seat and order your sushi and sake. At the bar, you can order specialty sake choices served either hot or cold. (For those who are used to hot sake, it’s a refreshing change to try it served deliciously cold.) The sushi choices at the bar are endless, but you can also order anything off the menu. Many of the bar patrons pair their sushi with special Japanese beers or mocktails. Another great choice is a green-tea mojito made with green tea, vodka, fresh lemon and muddled mint. Or you can try the cucumber sake-tini created with Beefeater gin, sake, freshly muddled cucumber and fresh lime.
  • On November 27, 2012
    Cindy Pearlman answered the question: Cindy Pearlman

    What is the menu like at Mizumi?

    The menu at Wynn Las Vegas’ Mizumi aims to satisfy a wide range of tastes for Japanese food. In fact, the menu is so expansive that even those well-versed in Japanese cuisine might find something new to try. Chef Devin Hashimoto offers everything from your basic hot plates — including 72-hour braised American Wagyu short ribs served with roasted eggplant puree, baby corn, summer squash and mushrooms — to seafood inaniwa pasta packed with scallops, king crab, octopus, roasted tomatoes, lime and uni butter sauce.
     
    The teppanyaki menu includes mixed greens, tofu salad and miso soup to start followed by entrees including Maya shrimp, Maine diver scallops, Chilean sea bass, 2.5-pound Maine lobster and Angus beef tenderloin. There are several other meat and fish dishes along with an endless array of appetizers and sushi to satisfy every taste bud.
  • On November 27, 2012
    Cindy Pearlman answered the question: Cindy Pearlman

    Who is the pastry chef at Mizumi?

    Chef Pierre Gatel, executive pastry chef at Wynn Las Vegas and Encore at Wynn Las Vegas, oversees pastries at Mizumi. Gatel has always been passionate about his work; as a child, he spent most of his time in his grandfather’s pastry shop in Brittany, France. At 15, he began a two-year apprenticeship with notable French pastry chef Jacque Cheftel and subsequently enrolled in the Compagnons du Devoir in Marseille to study under Pierre Zeppini.
     
    Later, Gatel moved to Paris, where he worked for the pastry shop Joubin. It was during his tenure in Paris that Gatel was recruited by celebrity chef Francois Payard to run the cake station at his pastry shop on Manhattan’s Upper East Side. Gatel went on to become executive pastry chef at Alain Ducasse at the Essex House in New York before moving to Las Vegas to work at Wynn and Encore.
  • On November 27, 2012
    Cindy Pearlman answered the question: Cindy Pearlman

    What is the chef at Mizumi’s food philosophy?

    Chef Devin Hashimoto is the executive chef of Mizumi, a Japanese fine dining experience at Wynn Las Vegas. His food philosophy is to use his classical French training plus fresh, seasonal ingredients to put a contemporary spin on classic Japanese cuisine. The result is a menu full of distinct versions of traditional Japanese dishes such as okonomiyaki, a savory pancake with shrimp, scallops, cuttlefish and cabbage, or king crab with sudachi vinaigrette, cucumber, jicama, grapefruit, tobiko and crème fraîche.
  • On November 27, 2012
    Cindy Pearlman answered the question: Cindy Pearlman

    Who is the chef at Mizumi and what is his background?

    Chef Devin Hashimoto is the executive chef of Mizumi, a Japanese fine dining experience at Wynn Las Vegas. To create Mizumi’s eclectic, traditional and exotic menu, he not only draws from his extensive work experience, but also from his own Japanese heritage.
     
    Hashimoto grew up in Honolulu, Hawaii, where he learned to use fresh local ingredients and high-quality produce and seafood in his early cooking endeavors. A job at a popular local restaurant introduced Hashimoto to the energy and excitement of the kitchen and turned his passion into a career. He enrolled in the University of Nevada, Las Vegas, to study culinary arts and hotel and restaurant management.
     
    Frequent travels throughout Japan allowed him to study and appreciate the art of kaiseki, a traditional Japanese approach to cooking that calls for an artful balance of taste, texture and appearance of ingredients. In 2004, Hashimoto became the chef de cuisine at Alex at Wynn Las Vegas, where the menu reflected the cuisine of the French Riviera. Now in his Mizumi kitchen, Hashimoto calls on his Hawaiian background, Japanese training and French technique to create his menu’s modern twists on Japanese dishes.