Chef Alexis Amity
Alexis Amity began her culinary journey in attendance at the French International Culinary Institute, in New York City. A dream since she was twelve, when Alexis worked weekends as a busser in her uncle’s restaurant. While in school during the recession, Alexis taught bartending school to New York doctors and lawyers begging for a career change, while her weekends were spent apprenticing at a number of famed New York restaurants. Upon graduating at the top of her class, she landed a position at BRG (Dos Caminos NY).
For personal reasons, Alexis returned to her hometown roots of Salt Lake City to aid in the care of her late grandmother.
“Everything happens for a reason,” she concluded. “Working at Pago- voted SLC’s number one restaurant, I was able hone my craft in a fine dining setting while preparing real farm-to-table cuisine. I fell in love!”
Through a chef’s referral, Alexis was offered an opportunity to work for the Palazzo, back in Las Vegas. Reluctantly, she chose to return to the city she swore off forever.
“Looking back, it was the best decision I ever made. The amount of opportunity Las Vegas offers is unlike any other”.
Returning to the “food capital”, it was only a matter of time before Chef Alexis would meet her other half. Working with Chef Kyle Sweany (Brock Lesnar’s Personal Chef), a relationship started outside of the kitchen, and shortly after- the idea for All About Catering, Las Vegas.
“We felt too often, the food at catered events was dry, overcooked, grossly under-seasoned and even inedible. We noticed a problem and set out to be the solution. We specialize in fresh, contemporary and professional catering.”
In Chef Alexis’ future she hopes to continue educating the positives of healthy eating to locals who have interest in learning to cook, and also get a jump on teaching their children to cook, emphasizing portion size. A vegetarian, she focuses on offering the freshest, best tasting, and most beautiful food for ALL of her clients. Her company serves various cuisines and fare for everyone.
Chef Alexis believes cooking is an excellent way to be creative, hone math skills, learn colors and flavor profiles, work with others in a team with leadership skills and, above all, learn a trade that is priceless. She is also a proud sponsor of the Las Vegas Rescue Mission and donates whenever possible. Show Chef Alexis some love on Facebook, Twitter, Pinterest and YouTube!
FREE RECIPE!
Zucchini Pasta with Baby Heirloom Tomatoes
Serves 6
This can be made vegetarian, gluten free or vegan- you decide!
NOODLES
1 PACKAGE SPAGHETTI (MAY BE REGULAR OR GF) cooked and cooled under cold water
2 TABLESPPONS EVOO (FOR PASTA)
3 GREEN ZUCCHINI, JULIENNE
SAUCE
1 CAN ARTICHOKES, DRAINED AND PULSED IN FOOD PROCESSOR
¼ CUP PARSLEY, CHOPPED
3 CLOVES GARLIC, CHOPPED
3 TABLESPOONS LEMON JUICE
KOSHER SALT AND PEPPER TO TASTE
Fold in remaining ingredients after artichokes have been pulsed and season to taste.
INGREDIENTS
1 PACKAGE BABY HEIRLOOM TOMATOES
1 RED ONION, JULIENNE
¼ CUP EVOO
¼ CUP LEMON JUICE
½ CUP PARSLEY, CHOPPED
¼ CUP BASIL, CHOPPED
21 SEASONING SALUTE (TRADER JOES) TO TASTE
½ CUP GRATED PARMESAN REGGIANO
KOSHER SALT AND PEPPER TO TASTE
1. Begin with a big pot of water to cook your spaghetti. Season generously with Kosher salt. (It should taste like the ocean) Cook until noodles are just soft “al dente. “ Remove from stove and run under cold running water until noodles are cool. Set aside in large bowl. Add the 2T of EVOO so noodles don’t stick.
2. Next, make the artichoke sauce. It will have a slightly chunky texture. Season to taste. Add to spaghetti.
3. Slice the baby heirlooms in half lengthwise with a serrated knife. Season with a little Kosher salt and pepper. Add ½ cup EVOO, add all herbs and lightly toss. Add to cold spaghetti mixture.
4. Julienne zucchini and red onion, add to pasta mix. Lightly toss.
5. Finish with Parmesan cheese and serve on a decorative platter or serve in large decorative bowl.
Peace & Love-
Chef Alexis Amity
