Vegas UNCORK'D gave guests a chance to step into the kitchen and play sous-chef to an all-star lineup of Wynn Las Vegas and Encore chefs at this incredible interactive luncheon. They assisted in preparing decadent meals with personal instruction from acclaimed chefs Paul Bartolotta, Alex Stratta and David Walzog.
After all the hard work we sat back and enjoyed a sweet ending prepared by Pastry Chef Frédéric Robert. Hosted by Bon Appétit Editor-In-Chief Barbara Fairchild.
One of our favorite events of the Vegas Uncorked series is the Ultimate All-Star interactive luncheon at the Encore Hotel. Here guests have the amazing task of cooking lunch with some of the best Chefs in Las Vegas
As we entered the elegantly decorated ballroom, everything was perfectly in place to aid us in creating some lovely dishes while following along with the awarding winning chefs from the Encore and Wynn Hotels. Guest were seated at tables that represented each restaurant at the hotels.
Our first course was a steak tartare. Only the best and freshest ingredients were provided all ready measured and ready to prepare. An eager volunteer stepped up to the challenge,put on her gloves and was ready for a culinary adventure.
While we watched chef David Walzog of SW steakhouse prepare the dish on stage, our volunteer worked with our Sous Chef to prepare the same dish. The result was a delectable beef tartare, delicately seasoned and flavored with shallots, capers, parsley, black onion seeds, and Aleppo pepper.
We were given the second course of Sweet Pea Risotto with Wild Mushrooms. This recipe was executed by Alex Stratta on stage. This is a wonderful dish that is served at elegant Alex restaurant. Cooking this creamy , perfectly cooked risotto took some time and effort but with the help of experts we had no problem completing the dish, and serving it to our eager guests
As we stood next to the Sous chef, we had no fear of mistakes, we followed along and the end result was a cool green risotto, with a garish of garlic chips. This dish was a favorite of ours, but we are somewhat biased.
When we first entered the ballroom in the front of the stage was a large container of ice with the freshest of sea food. Each table was given a fresh fish to cook.
Our volunteer was not as successful, but with the help of the Sous Chef, the bones were removed and the fish was plated.
The Ultimate All-Star luncheon was winding down with amazing pastries from and coffees. We were educated, entertained and ate in a manner that any epicurean would be envious and proud of. Being one of the most well liked of the Vegas Uncorked events, tickets sell out quickly. Next year make your reservation for this event early and you will and your guests will be coming back again and again.
Join Elaine and Scott of The CUISINEIST as we take you on a culinary experience in the kitchen with three renown Chefs .
Join Elaine and Scott of The CUISINEIST as we take you on a culinary experience in the kitchen with three renown Chefs .
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