Dr. Leonard Kreisler, MD, was born August 3, 1930 in Brooklyn to post World War I European Jewish immigrants. Raised in the smaller community of White Plains, New York, he worked happily by his father?s side. The elder Kreisler was a cabinet maker and carpenter, who Len describes as fiercely independent. Young Len keenly helped his Yiddish language father write his contracts and guided him to increasing his prices. At an early age, Len knew that he would become a medical doctor?little did he know what an amazing life was in his future. It was while attending the University of Vermont, College of Medicine that Len met his wife Joan. They married in June 1957. Joan became a teacher and later a real estate agent while in Las Vegas. This interview includes stories about his medical education and his thirteen year private medical practice in Peekskill, New York. This was followed by a career in occupational medicine and over seventeen years as the Medical Director at the Nevada Test Site for Reynolds Electric and Engineering Corporation (1973 ? 1990). During that time he was also elected Chief of Staff at University Medical Center (UMC) for two years and helped create the Children?s Miracle Network Telethon and the UMC Foundation. When he recalls moving to Las Vegas, his memories include jogging by Temple Beth Sholom and joining a minyan. He became a congregation vice president. When his career at the Test Site was halted, his medical adventure led him to be a maritime physician for a cruise liner. He also ran twice for Clark County Commissioner against Thalia Dondero. Dr. Kreisler is the author of several books: Death by Any Means (2005); Roll the Dice, Pick a Doc and Hope for the Best (2009); The Codes of Babylon (2010); Shortfall (2011); The Obligated Volunteer (2014) and In Bed Alone, A Caregiver?s Odyssey (2016).

1981 Don Rickles & Eddie Fisher New Years Eve Menu from the Sahara Hotel and Casino in Las Vegas, Nevada.

Hand-written menu for the Bacchanal restaurant at Caesars Palace for January 28, 1968, includes hors d'ouevres, soup, fish, entrees, salad and dessert.

The menus from restaurants created by Nat Hart at Caesars Palace include cuisine from around the world.