Created by Executive Chef Matthew Silverman of Las Vegas' Vintner's Grill, this classic and lively seafood entr\u00e9e is ideal for an al fresco summer supper. Focusing on American-Mediterranean fusion foods, the restaurant also offers pairings of specialty cheeses and artisanal Vosges chocolate.\r\n\r\n2 tablespoons olive oil\r\n1 tablespoon garlic, minced\r\n2 tablespoons shallot, minced\r\n2 tablespoons fennel, chopped\r\n6 fluid ounces white wine\r\n1 lemon\r\n6 ounces snapper, skinned\r\n10 mussels, fresh\r\n4 ounces scallops, halved\r\n6 shrimp\r\n8 fluid ounces tomato broth\r\n4 tablespoons butter\r\nSalt and black pepper to taste\r\nSugar to taste\r\n4 teaspoons parsley, chopped\r\n6 ounces calamari, cleaned\r\n2 teaspoons olive oil, extra\u00a0\u00a0virgin (finishing)\r\n4 French baguettes, sliced\u00a0\u00a0and toasted\r\n\r\nPlace the olive oil in a warm saut\u00e9 pan.\r\nAdd the garlic, shallots and fennel. Sweat over medium heat.\r\nDeglaze with the wine and a squeeze of lemon.\r\nAdd the snapper, mussels, scallops, shrimp and tomato broth. (The broth is made from tomato scraps and tomato juice that have been cooked with white wine, onions and fresh thyme, then pur\u00e9ed and strained; make sure the broth doesn't get too thick.)\r\nBring to a simmer. Add the butter.\r\nSeason with salt, pepper and sugar. Add 2 teaspoons of the parsley.\r\nAdd the calamari right before the dish is finished cooking.\r\nPlace the fish and shellfish in the bottom of two bowls (pile high). Pour the broth over the fish.\r\nTop with the remaining chopped parsley and drizzle the olive oil over the whole dish.\r\nGarnish with the bread.\r\n\r\nNote: It is important to add the seafood in the order listed so nothing is overcooked. Serves 2.\r\n\r\nWine recommendations: The classic accompaniment is a white or ros\u00e9 from Provence\u2014many of which are recommended in the July issue's Buying Guide. Southern Rh\u00f4ne whites or ros\u00e9s will work too, and may be easier to find, such as the Perrin & Fils R\u00e9serve C\u00f4tes-du-Rh\u00f4ne. Choose the most recent vintage you can find.