LAS VEGAS ( TheStreet) -- In seeking the hottest restaurants, ingredients and flavors, TravelsinTaste.com recently had the opportunity to chat with its resident garden fresh flavors expert, Executive Chef Mark Sandoval of Wolfgang Puck's Postrio in the Venetian Resort Hotel Casino ( LVS). Sandoval is always on the lookout for new, unique ingredients for his menus, and interesting playful ideas such as his purchase of Pepper the pig, an acorn-fed hog that was butchered and delivered and from which he subsequently created many out-of-the-ordinary menu items. We asked him about dining trends in Vegas. His answer: the gourmet food truck."There seems to be a lot of people breaking into that market. They are on Twitter and Facebook and they'll let everyone know what location they are at. People go to that location specifically, and then they'll move. It seems to be a big trend in Vegas -- something that's growing more and more, " Sandoval said.
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