Chef Nina Manchev

| Forte |
Nina Manchev


Nina Manchev was born in Sofia, Bulgaria and moved to Las Vegas with her family in the early 90’s.

With the opportunity to travel throughout Europe and immerse herself in the culture of each city visited, she was able to find her passion for food. Nina takes inspiration from the rich cuisine of her home country, fine dining as well as her father’s cooking and mother’s zest for life. All of which have contributed to her unique culinary dynamic.

Nina opened her first restaurant, Forte at the age of 22 while still pursuing a degree in Food & Beverage Management at the University of Nevada in Las Vegas. Forte was inspired by her love of hospitality and dining culture as well as by the home cooked European foods she grew up with.

Since opening, Forte has received several acclaims; being voted one of Vegas’s 50 Essential Restaurants by Eating Las Vegas, receiving an award for Best Ethnic Restaurant in 2011 from Desert Companion Magazine and will soon be featured on Food Network’s Diners, Drive-Ins and Dives.

Her latest ventures include importing caviar and other fine and unique foods as well as producing authentic European Charcuterie.

Every day Nina and her team strive to bring the essence of European home cooking to their patrons while continuously staying innovative and providing a unique cultural dining experience.

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Recipe Title: Forte Stuffed Sweet Peppers

Serving Size: 5 peppers/Six Servings
For The Peppers
30 Uniform Sweet Peppers (Tops Cut and Cleaned)
1 Carrot
1 Onion
1 Bunch Dill
½ Cup Dried Savory
1 Tablespoon Kosher Salt
1 Tablespoon Black Pepper
1 Pinch Paprika (Hungarian or Spanish)
3 LBS Ground Pork Butt
1 Cup Pre-Cooked Rice (We use Jasmine Rice)
For Yogurt Sauce
3 Cups European Yogurt
1 Cup Chopped Dill
3 Tablespoons Minced Garlic
1 Tablespoon Salt
Extra Virgin Olive Oil
Equipment and Utensils:
1 Wooden or Stainless Steel Spook for Mixing
1 Large Sautee Pan
1 Deep Baking Pan
1 Large mixing bowl
Pre-Heat Oven to 400 degrees Fahrenheit
Finely Chop Onion and Dill
Finely Grate the Carrot
In the pan sauté onion with olive oil until soft
Add grated carrot and stir until carrot is soft
Take off heat and add 3LBS Ground Pork Butt and fold with carrot and onion
Transfer into large mixing bowl
Add dill, savory, salt, pepper and cooked rice
Mix together until all ingredients are evenly distributed
Fill Sweet Peppers with the pork mixture and place in the baking pan
Add a little water to cover bottom of the pan
Cover with foil and place in the oven for about 30 min
Uncover and finish baking for about 3 min
Serve covered with the yogurt sauce.

Recipe Title: Shopska Salad
Serving Size: 1 Large Salad
2 Heirloom Tomatoes (We like those best but you can use any large tomato variety)
3 Persian Cucumbers
½ Cup Chopped Green Onions
2 Roasted Peppers
1 oz Chopped Parsley
1 Tablespoon Salt
Extra Virgin Olive Oil
3 oz Bulgarian Sheep Milk Feta Cheese
Equipment and Utensils:
1 Large Mixing Bowl
Salad Mixing Spoon
Cheese Grater/Fine Grate

Cut tomatoes into wedges
Slice cucumbers
Cut roasted peppers into pieces of about an inch
Chop parsley and green onion
In large bowl combine all of the ingredients
Add an ample amount of olive oil and the salt
Mix the salad
Top the salad with finely grated Bulgarian feta cheese