The Venetian / Palazzo's first year with Vegas UNCORK'D was a true success. The Cuisineist stopped into these award winning Resorts for their Master Luncheon series in association with Bon Appetit's culinary annual extravaganza of food and one of a kind events.
World-renowned chefs of The Venetian and The Palazzo delighted guests with creative, menus to tantalize their taste buds. guests of the luncheon were taken on a culinary journey, courtesy of the skilled and talented Executive Chef of the restaurant.
At The Palazzo, Bon Appétit Editor-in-Chief Barbara Fairchild along with co-host, Andrew Knowlton, Bon Appétit's Restaurant Editor, celebrated a delicious afternoon with pioneering celebrity chef Wolfgang Puck at CUT. Modeled on Puck's critically acclaimed, award-winning Beverly Hills restaurant, CUT offers a contemporary twist on the classic steakhouse. A delectable four-course meal consisted of Austrian White Asparagus, Butter Poached Maine Lobster, US Kobe New York, and Baby Banana Brulee. Restaurateur Piero Selvaggio of Valentino even stopped by to say hello while Chef Puck was preparing the dishes! At the end of the event, guests received Wolfgang Puck’s newest cookbook, Wolfgang Puck Makes It Easy
At The Venetian, guests had an opportunity to escape to an urban Parisian brasserie with James Beard award-winning chef Joachim Splichal of Pinot Brasserie. A decadent selection of Chef Splichal’s award winning California-French cuisine with everything from seafood to traditional French desserts was offered. Hosted by Bon Appétit Executive Chef Cat Cora., the exquisite menu included a first course of Layer Tuna Tower with avocado and tomato, a second course of sweet and sour Santa Barbara spot prawn, a main entrée of Spring Lamb sampler with goat-cheese-tomato-asparagus stuffing, and a scrumptious dessert of Chocolate beignet with cherries chaud-froid. The Patina Cookbook, a gift presented to each guest, complimented Chef Splichal’s afternoon culinary genius and allowed guests the opportunity to embark on their own food-inspired adventure in the kitchen.
Also at The Venetian, Chef Luciano Pellegrini and restaurateur Piero Selvaggio hosted an intimate luncheon inside Valentino with Bon Appétit Senior Food Editor, Sarah Tenaglia . This award-winning restaurant, sister to the iconic Valentino in Santa Monica, delighted guests with a mix of classic and contemporary Italian cuisine.
The Luncheon at Valentino was our choice of Luncheons and we were not disappointed. Upon arrival , guests were greeted by Restaurateur Piero Selvaggio and James Beard award winning Chef Luciano Pellegrini as we sipped on a Lemon Martini.
This mouth watering Luncheon began with appetizers that got us started off on a afternoon culinary journey that was memorable.Fagittini di Burrata al Tartufo
Cannellini and Cuttlefish
Fried Lobster Lollipop with Vodka Sauce
Mozzarella in Carrozza
Lemon Martini
FIRST COURSE :Smoked Tartare Trio with Agrumato
2008 Estate Chardonnay
Santa Lucia Highlands
SECOND COURSE :Risotto all' Onda with Dover Sole Filet and
Spicy Vodka Sauce
Papapietro Perry , Pinot Noir
Elsbree Vineyard , Russian River Valley
THIRD COURSE :
Spring Lamb Medallions with Tender Fava Beans and Red Onion Marmalade
Papapiertro Perry Zinfandel
Elsbree Vineyard , Russian River Valley
DESSERT COURSE :
Gelato , Gelato , Gelato
Strawberry Beer Cocktail
A wonderful afternoon was experienced by the guests as we enjoyed culinary conversation, wine pairings, and extraordinary interactions with renowned chefs . The Venetian / Palazzo raised the bar pretty high for their first ever Vegas UNCORK'D events. But how could they not be memorable when they are showing off with three James Beard award winning Chefs right in the heart of these beautiful resorts
0 comments:
Post a Comment