Executive Border Grill Chef Mike Minor from Mandalay Bay went ‘On Air with Robert & CC’ last Friday from PBR Rock Bar in Planet Hollywood Resort & Casino in Las Vegas (Photo credit: Aaron Garcia).
Photo credit: Aaron Garcia.
The Chef made everyone hungry by describing some of his signature dishes at Border Grill. The Chef also talked about his award-winning brunch which runs from 10am-3pm on Saturdays and Sundays.
Photo credit: Aaron Garcia.
“This isn’t your traditional brunch, I make everything to order” stated Mike Minor. The host of the show, Robert Blasi, went on record by stating, “Border Grill is my new favorite restaurant! The food, service, and scenery make it Las Vegas’ best restaurant. Take your family to brunch and sit on the patio!”. After listening to this interview it really inspires you to get in the kitchen because of Chef Minor’s passion. To listen to this interview, click here.
- Hook Jaw Listeners get a special deal! Join Border Grill’s VIP program and get 15% off! Ask staff for details.
- Follow Chef Mike Minor on Twitter @ChefMikeLV to get exclusive tweets about “secret” menu items.
Photo credit: Aaron Garcia.
“On Air with Robert & CC” is a weekly program that broadcasts live every Friday night from PBR Rock Bar, featuring high-profile guest interviews. If you have a billboard in Vegas you go “On Air with Robert & CC”. Visit their web site at: HookJawNetRadio.com
PBR Rock Bar & Grill is the hottest spot in Las Vegas offering beers, bulls and plenty of babes in its sprawling, 16,800-square-foot venue. Located at the center of the world-famous Las Vegas Strip at Miracle Mile Shops at Planet Hollywood Resort & Casino, PBR Rock Bar & Grill’s expansive 3,000-square-foot patio gives patrons a front-row seat to all of the action. Complete with 105 wall-to-wall high-definition televisions, PBR Rock Bar & Grill provides sports enthusiasts with the perfect game-day retreat. For more information, call 702.750.1685 or visit www.pbrrockbar.com.
Photo credit: Aaron Garcia.
Photo credit: Aaron Garcia.
Photo credit: Aaron Garcia.
