The 5th Annual Vegas Uncork’d by Bon Appétit has something for everyone to enjoy from Seminars , Master Series Dinners and after hour delights with renown Chefs



Chef Julian Serrano



Under a cloudless blue sky in front of the world famous Bellagio Resort and a swipe of a sabre by renown Chef Julian Serrano sent Champagne bubbles and Bellagio fountains high into the air as the 5th Vegas Uncork’d began in style.

The first week in May brings this very special event to venues up and down the renowned Las Vegas Strip. We cannot think of another event where you dine with Joel Robuchon enjoy pastries by Francois Payard , Join in a Blackjack Tournament with celebrity Chefs and then hang out after hours in a club with TomColicchio. In addition to the world class culinary delights guests could also enjoy creative cocktails from Mixologists or immerse themselves in wine seminars hosted by one of Las Vegas’s Master Sommeliers.

Chef Mary Sue Milliken

This four Day Culinary adventure started with a welcome by Bon Appetit Editor in Chief Adam Rappoprt and of course Las Vegas’s famous Mayor , the Honorable Oscar Goodman.

After the kick off ceremonies it was off to a choice of 5 Master Series Dinners all over the strip. Guests could have the Ultimate Indulgence with Guy Savoy , enjoy a Locavore Delight with Bradley Ogden , Join the Sinatra Family at their Come Fly with me Dinner , Join Francois Payard in his Elegant Bistro or have a Big night with the RAOs family.

Vegas Uncork'd Launch 2011

For those who wanted more on the first night , After hours with Tom Colicchio at Craftsteak was a nice way to have some late night fun into the early morning hours.









The first full day of events brought a Master Series Luncheon and Chef Showdown with Akira Back and Martin Heierling . They battled and the the guests enjoyed some great dishes from two amazing Chefs. After a very close vote, Chef Akira Back from Yellowtail pulled out the win.

Chef Akira Back and Chef Martin Hierling

The afternoon brought a real education with the first Wine Immersion event with A Chef, a Sommelier and the Cheese Monger. The very informative afternoon continued as we indulged in the old practice of Shabu Shabu dining in the beautiful main dining room of Jasmine with the fountains of the Bellagio right outside the window.







Chef Martin Heierling's Pork Dish

 Many guests joined Master Sommelier Jason Smith and Jean-Marie Auboine for a Wine Immerson that was impressive and educational. As the lights of the strip began to brighten it was off to the Grand Tasting where guests sampled dishes and strolled poolside at Caesars palace amongst many of the world’s best like Pierre Gagnaire , Claude Le-Tohic and Luciano Pellegrini just to name a few . If you could only attend one event over the 4 days , The Vegas Uncork’d Grand Tasting is the one to do. It brings the best in the world to the Garden of the Gods Pool at Casears Palace .




After spending hours enjoying world class dishes , we could not think of a better way to end the day than to head off to the Encore and join the Celebrity Chefs in a Blackjack Tournament that is always very entertaining as these very talented culinary stars “let their hair down” and have some fun .


Chef Guy Savoy



Vegas Uncork’d was running at full speed when the weekend arrived. Could you think of a better way to enjoy a Saturday afternoon than lunch with Joel Robuchon , Spanish delights with Julian Serrano or do as we did and join Michael Mina for his Master Series Luncheon “Run for the Roses” ? We think not! .

Chef Michael Mina

For those in a beach kind of mood ( yes there is a beach in Las Vegas ) , The Better by the Bay event at Mandalay Beach was a great way to sample delights from three of the world’s most celebrated Master Chefs all together . Charlie Palmer, Alain Ducasse and Rick Moonen teamed up to provide a beach party that we will never forget. And for the second night in a row , guests had the option to party into the early morning hours. Renown Chef Hubert Keller who also loves to DJ was spinning tunes at his FLEUR to the delight of the attendees.




A Vegas Uncork’d tradition is a special offering for Mother’s Day. This year Guy Savoy offered a sparkling brunch that would please any mom. For the first time, Master Chef Mary Sue Milliken and her Border Grill team provided a a welcome reception, interactive cooking demo and brunch overlooking Mandalay Beach that was a great way to spend the morning with Mom but also a fitting end to the 5th Vegas Uncork’d.



Chef Zach Allen













Chef Michael Mina's Seared Diver Sea Scallop and Crispy Sweetbreads







We have been fortunate to attend all but the very first Vegas Uncork’d by Bon Appetit . Each year this very special 4 day event featuring the very best food , education , wine and cocktails gets better. There are always new and exciting events being added as well as the Traditional ones that we look forward to every year

Next May, we will be the same place we have been for the last 4 years, enjoying the world’s best at venues that only a city like Las Vegas can provide. The 6th Vegas Uncork’d by Bon Appetit is already marked on our calendar as we look forward to what they have in store for us in 2012 .

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Pebble Beach Food & Wine, a Legendary Epicurean Experience on one of the world’s most Picturesque Coastlines

Pebble Beach, the Spanish Bay Inn and the Lodge have been known throughout the world for decades for its resort lifestyle and what many consider one of the most picturesque coastlines in the world. The fourth Pebble Beach Food & Wine was an experience that words and pictures really don’t do the event as a whole justice; you really need to be there. Upon checking in on the first day, guests are given the event program. It actually resembles a small novel.

 The 257 page , 8 ½ by 11 , high gloss ‘epicure’ IV Pebble Beach Food & Wine Presented by American Express Publishing Publication contains Chef Profiles , Schedule of Events , Interviews with Celebrity Chefs , Master Sommeliers and even recipes. Just leafing through the ‘epicure’ gave an overall view of this very upscale event where only the very best in Food and Wine is presented.








Starting with The Opening night Reception at the Spanish Bay Inn, guests enjoyed dishes from 23 celebrity Chefs and sampled wines, many from the world’s top 100 producers. And if you like bubbles , The events Bubble Lounge featured Champagne Krug , Dom Perignon , Veuve Clicquot La Grande Dame just to name a few. And then there were the Celebrity Chefs. Guest sampled culinary genius from Graham Elliot , Roy Yamaguchi , Claudine and Jacques Pepin , Shawn McClain and Grant MacPherson as well as many more names that your are sure to know. After seeing how the Pebble Beach Food & Wine was kicking off we could not even imagine what two full days of events would bring.

The first full day gave us a wide variety of choices to start the day. But where do you begin with events that feature Champagne Louis Roederer Cristal or dessert with Top Chef Yigit Pura or a wine seminar and tasting on Super Tuscans or an interactive lesson in blending? We joined Master Sommelier Andrea Robinson for her Breakfast of Champs : Champagne , Bacon , Eggs and Caviar . Tasting some of the world’s finest caviar along with Champagne and Sparkling wines as Andrea Robinson hosted, was a wonderful way to start the day. Do you even think about lunch when the mid day hour tolls after a breakfast like that ? Sure you do when at Pebble Beach Food & Wine! .

PINTADE TRIO: Breast , Crepinette , Agnolotti by Chef Mark Estee

 The selection of luncheons included a Belgian Beer lunch, another featured Sustainable Delicacies from the Sea and then there was the Chefs Table Lunch with Michael Chiarello and Graham Elliot ; there was something for everyone. We decided on the lunch at Club XIX at The Lodge overlooking the world famous 18th hole at Pebble Beach. Five Chefs treated us to a 5 course lunch and Champagne Reception featuring ‘REAL’ food outdoors with the 18th hole at Pebble Beach as our backdrop underneath a beautiful blue, cloudless sky.













Pebble Beach Food & Wine kept the hits coming in the afternoon with a Family Meal with Tyler Florence , and Chateau de Beaucastel pouring their historic wines from Chateauneuf-du-Pape and other wine events . We stopped in on Laura Werlin and “ A love affair with Cheese and Wine” for an educational experience on cheese and wine pairings and lovely wines from Domaine Serene .

As the first day moved into the evening hours, guests could get formal and spend the Evening with Michelin Stars for an epic meal or enjoy Food and Wine Magazine’s Chef Alumni dinner or even some Haute Cuisine with Champagne Krug. Just experiencing the first day was a foodie and wine aficionado’s version of heaven and the Pebble Beach Food &Wine was just getting started.

On the second day at Pebble Beach Food &Wine, events were at full steam . Guest’s could start the day with Tom Colicchio , explore Burgundy’s Grand Crus and even a Pinot Noir Blind tasting. We found our interest drawn to a Bordeaux Retrospective featuring Chateau Lagrange and Chateau D’ Issan where we began with the 2005 vintage and worked our way back to 1985 . A very nice vertical to start off the day ! Lunch time brought guests a lively Interactive lunch with Guy Fieri and then off to the Saturday Grand Tasting where we strolled amongst over 300 wineries and 25 celebrity Chefs. Evening fell upon Pebble Beach but that in no way meant the day was over. With dinners featuring The Stars of Napa Valley and Food & Wine Magazine’s Best Sommeliers , a Tribute to Tom Colicchio and of course the Grand Finale Dinner featuring Charlie Trotter , Michel Richard and Gary Danko . All of these events gave the guests a nice choice of dining with culinary legends.

Any event of this stature had to finish with a bang or in the case of Pebble Beach Food & Wine, Bubbles! A nice way to wake up for the last day at this prestigious event was attending a 1990 Vintage Champagne Tasting , featuring Champagnes and Sparkling wine from around the world. The Sunday Lexus Grand Tasting brought more wineries and even more celebrity Chefs for us to enjoy. Even if you attended the Saturday Grand Tasting, Sunday brought a whole new experience to tantalize your palate.


Pebble Beach Food & Wine is an event that takes its guests into the Stratosphere with culinary events that most foodies only imagine with a literal dream team of celebrity Chefs. In addition to the culinary stars, this upscale event features an All-Star team of Sommeliers , many of whom have attained the Master Sommelier level to educate the guests with seminars and dinners featuring many s of the World’s finest wines. For those who want an upscale Food and Wine experience, Pebble Beach Food & Wine in Pebble Beach is the only place you should be next spring. We plan on being there for the 5th Pebble Beach Food & Wine and hope to see you there.

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SAVOR the Central Coast 2011 Tickets Go On Sale May 5, 2011

Second Annual Destination Food & Wine Event Launches This Year’s Website, Schedule & Ticket Sales


Sunset magazine (www.sunset.com) has launched ticket sales and posted this year’s website for Sunset’s SAVOR the Central Coast. Go to, www.savorcentralcoast.com to find details on activities that bring visitors face-to-face with the beauty and bounty of the Central Coast region.


In addition to the main event at the Santa Margarita Ranch which features celebrity chef Cat Cora, the multi-day celebration, held September 29 through October 2, is set to include a host of new activities:









VIP Reception & Opening Night Event at Hearst Castle(Thursday, September 29)

An enchanted evening soiree featuring premium Central Coast wine, tapas, and inimitable coastline views beside William Randolph Hearst’s magnificent Roman-style Neptune Pool.

SunsetWestern Wine Awards Gala(Friday evening, September 30)

One of the weekend’s most anticipated events, the Sunset Western Wine Awards are recognized as the highest honor for Western winemakers. Hosted on the historic Pismo Beach Pier, the event features tantalizing, locally grown fare paired with wines that have been nominated for a Sunset Western Wine Awards.

Adventure Tours(Friday, September 30)
An unparalleled opportunity to explore the unspoiled and diverse majesty of the Central Coast, enhanced by the flavors of a gourmet picnic. New tours for 2011 include:

Abehind-the-scenes Hearst Castle tour with Sunset travel editor, Peter Fish

A kayak tour of the peaceful Morro Bay Estuary

An afternoon of horseback riding across the Oceano Dunes

An expert-guided hike through rugged Moñtana de Oro State Park

A tour of the newly-restored Avila Lighthouse with Sunset associate garden editor, Julie Chai

A hot-air balloon ride over the Paso Robles wine region with Sunset president, Barb Newton

A “Berry to Bottle” winemaking experience with Sunset wine editor, Sara Schneider

Main Event at Santa Margarita Ranch(Saturday, October 1 and Sunday, October 2)

The Backyard Farm– Docent-led seminars on raising poultry, bees, goats, growing veggies and, potato towers; making compost, and more. Tours benefit the Lillian Larsen School in San Miguel as part of the national Farm-to-School Program.

Winemaker Central Seminar Stage– This is a new SAVOR stage dedicated to the fruit of the vine. Seminars will feature unforgettable Paso Robles blends, cool-climate Syrahs, and a blind tasting of the Central Coast’s best Pinot Noirs.

Cat Cora Demonstration– Celebrity chef Cat Cora brings her world-renowned culinary expertise and Iron Chef style to a seminar on “Classics with a Twist.” Visit the pavilion afterward where she’ll be signing books.

Sustainable Seafood with Cindy Pawlcyn – With restaurants including Northern California favorites Fog City Diner, Mustards Grill, and Go Fish, celebrity chef Cindy Pawlcyn brings her contagious passion for sustainable seafood to SAVOR.

Beer Tasting and Food Pairing Seminar – Sunset magazine, food editor, Margo True picks her favorite Central Coast beers and pairs them with dishes made from local ingredients.



Tickets for the Sunset SAVOR the Central Coast 2011 event will go on sale on the new website May 5, 2011. For more information, please visit www.SavorCentralCoast.com. Tickets will also be available at Farm Supply stores on the Central Coast beginning July 5.

See you there !!!

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Chef Budi Kazali 's Ballard Inn Restaurant brings upscale dining to the Santa Ynez Valley

 



When driving north of Santa  Barbara into the beautiful wine county of the Santa Ynez valley , fine dining options can be rather challenging at times. There are many fine choices of quaint locally owned restaurants serving up nice dishes with sustainable ingredients. Over the many years we have traveled in the area we have never disappointed with any of our dining options. That being said, sometimes you are in the mood to enjoy a fine dining experience and in the past that could be a difficult thing to find amongst the rolling Hills of the Santa Ynez Valley .













We had the pleasure of meeting Chef Budi Kazali a few years ago when he was a featured Chef at the World of Pinot Noir. His very imaginative cuisine with Asian and French influences kept our palates waiting with anticipation for his next dish he would present of, course, paired with the area’s very fine Pinot Noirs.

Executive Chef Budi Kazali

 Before taking over the stoves at The Ballard Inn & Restaurant in 2004, Chef Kazali, a graduate of the California Culinary Academy, worked in some of the best restaurants on the West and East Coasts. Early in his career he worked in San Francisco’s renowned La Folie and the boutique Campton Place hotel. After relocating to Boston, Chef Kazali helped to open the James Beard Award winning Blue Ginger with Chef Ming Tsai, where he gained expertise in melding the flavors of Eastern and Western cuisines.













After five years at Blue Ginger, Chef Kazali returned to San Francisco, and refined his proficiency with French cuisine and technique at the acclaimed Restaurant Gary Danko. At Ozumo, a lively and upscale Japanese restaurant, Chef Kazali returned to his appreciation and dedication to producing fine Asian cuisine.

Finally, with his own Ballard Inn & Restaurant, Chef Kazali brings his vast experience to light in his own innovative way, creating memorable and delicious dishes to please the most discriminating palates. We were so intrigued with his culinary artistry that we vowed to visit his restaurant the next time we were in the area.

We headed off highway 246 and drove through Los Olivos on our culinary mission. Pulling up to the Ballard Inn , it reminded us of a Grand Southern Plantation with is wraparound porch complete with rocking chairs and snow white columns. The Restaurant at the Ballard Inn is one of the most intimate and romantic dining destinations in the Santa Ynez Valley and has been voted as one of America’s Top Ten Most Romantic Inns. With only 12 tables, candle light, and a fireplace, we can see why it deserved such an honor. The atmosphere is elegant but comfortable all at the same time.

We entered the small dining room and were seated immediately by their very attentive hostess. Our server appeared quickly afterward and gave us their very extensive wine list that features many of the area’s finest wines and a nice selection of international wines as well. We settled on a nice Gewurztraminer from Alsace that we felt would pair with almost anything on the menu. Chef Budi greeted us table side and disappeared into his kitchen to begin paining a culinary masterpiece of colors and flavors before our eyes.

The Menu is small and simple that features Appetizers like Panko Crusted local Abalone with Truffled Ponzu , Red Roast Kurobuta Pork Belly with Napa Cabbage Fondue and Pan Seared Hudson Valley Foie Gras with & Pomegranate Reduction provide guests a nice way to start. Entrée’s you are sure to enjoy include Chive Crusted Scottish Salmon with Shitake & Miso-Dashi Broth and Grilled New York Strip Loin with Shitake & Leek Pad Thai and Peanut Sauce. No matter what you may choose, each of these dishes offers an insight to Chef Budi’s culinary genius.




After lovely Tuna Sashimi gift to wake up our palates we eagerly began.

“New Style” Hamachi Sashimi with Avocado & Soy-Yuzu Vinaigrette

Hamachi Sashimi with Avocado and Soy-Yuzu Vinaigrette

Chef Budi calls this dish “new style” and we can see why. The Hamachi Sashimi with Avocado explodes with layers of flavors with the Soy Yuzu Vinaigrette leading the way. This dish was deliciously fresh with the Hamachi not over powering the dish but in perfect harmony with the Vinaigrette and Avocado .

Pan Seared Duck Breast with Sweet Potato Purée & Balsamic Reduction

Pan Seared Duck Breast w Sweet Potato Puree & Balsamic Reduction

We had heard through the “grapevine “that the Pan Seared Duck Breast was a house specialty. So of course, we had to see what the excitement was all about and were very glad we did. It does not get any better than Seared Duck Breast and Sweet Potato. Chef Budi takes it one step further by adding a Balsamic Reduction and pureeing the potato for a dish that we will return for.

Seared AHI Tuna “ Special “

Seared AHI Tuna

Chef Budi offers nightly specials and the menu can change with some mouthwatering surprises. When we were told of the Seared AHI Tuna special, we just had to indulge. The AHI was seared to perfection served on a bed of greens that made very bite memorable.

Bread Pudding w Ginger

Bread Pudding with Ginger

We usually think of a bread pudding as being quite filling and expansive. At first, we were planning on passing the dessert but after a gentle nudging from our server we decided to see why see we so insistent. This was not your usually bread pudding. Flavors and aromas of ginger and fluffy light texture made this bread pudding a nice treat and fitting end to a lovely experience that did not leave us overly full by very satisfied.

Dining at the Ballard Inn was a delightful experience. Our servers were eager to help us relax and enjoy our evening dining experience. Chef Budi Kazali's award winning French Asian cuisine melds the flavors and techniques of eastern and western cuisines to create dishes that would impress even the most distinguished diners. On our next visit we plan to stay at the Ballard Inn and experience this very special venue over several days to enjoy great dishes and explore the Santa Ynez valley from an front row seat. For more information on the Ballard Inn please visit http://www.ballardinn.com.

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The 4th Pebble Beach Food & Wine festival brings Culinary Stars world wide to The Spanish Bay Inn April 28th - May 1st



Spanish Bay Inn , Pebble Beach























We have visited Pebble Beach on numerous occasions and agree that is is one of the most picturesque areas of the world.  This beautiful area has  much to offer  from great dining and a legendary golf course.  For the last thee years Pebble Beach as  become very well known in culinary and fine wine circles with  Pebble Beach Food and Wine . Now celebrating is fourth year,  Pebble Beach Food & Wine is the premier epicurean lifestyle event on the West Coast, bringing 6,000 national and international attendees to Del Monte Forest.

The event is hosted primarily at Spanish Bay, but  the  scope of the event encompasses every property in Pebble Beach and uses local and regional staff to create a  four-day event that matches 250 acclaimed wineries with 75 celebrity chefs, and includes wine and beverage tasting, cooking demonstrations, and some of the most exclusive, unique dining opportunities available in the world.


Pebble Beach Food & Wine as earned the  reputation for bringing out the Best and the Brightest talent in the world for the four day culinary  extravaganza. The line-up is always aWho's Who of the Culinary World and offers a cross-section of the legendary to the rising stars in the Culinary world..Michelin stars , James Beard award winners, Best New Chef award winners, Rising Stars, Mobil 5 Star award winners, can all be found showing off their skills during the  event. Over the years, the event has been graced by Jacques Pepin, Gerard Boyer, Alan Passard, Phillipe Legendre, Thomas Keller, Daniel Boulud, Charlie Trotter, Eric Ripert, Ming Tsai, Tom Colicchio, Michael Symon, Wolfgang Puck to name just a few.

Elaine Harris , Cuisineist Editor-In-Chief

Pebble Beach Food & Wine is not just about its culinary stars but  has brought legendary wines and winemakers to the central coast as well. . They have a  tradition for seeking out the best representation of wines from every significant producer you can imagine. The seminars that are  offered range from the rarest of rarities to the fun and engaging. Everyone from the passionate connoisseur  to the beginner looking for some tips on choosing a good bottle of wine for dinner. The seminars are only a part of the winery presence, the wines being offered at the Opening Night and Grand Tastings are a nice representation of the best wines in the country and the world. There are the well known favorites and then hidden gems that are only available through mailing lists. From First-Growth Bordeaux, Grand Cru Burgundies, Super-Tuscans to Prestige Cuvee Champagnes - the world of wine has been brought back to this fabulous location year over year.

Pebble Beach Food & Wine provides a view , great dishes  , culinary stars and world class wines. Does it get any better than that ?  We think not ! see you there !

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The Cuisineist Kitchen is hard at work shareing a Chicken Pot Pie recipe you can be proud of

CHICKEN POT PIE

By The Cuisineist's Kitchens








The Cuisineist Kitchens have been hard at work once again. This time a very old but trusted favorite , Chicken Pot Pie. We put our touch on this traditional dish.

This is for you cooks that like to make your own work of art from scratch . It takes time but it is well worth the wait and you will be proud of your creation. Nothing in this recipe comes from a can or is frozen except for the puff pasty. And if you so choose , make your own ! Enjoy this dish and please give us feed back on your creation of this old favorite . Now lets head into the kitchen and get started.

Yield 4 Servings
Cook Time 2 1/2 hours

Ingredients

Chicken Broth:

1 whole chicken, 3 pounds
1 gallon cool water
2 carrots, cut in 2-inch pieces
2 celery stalks, cut in 2-inch pieces
1 Red onion, halved
1 Yukon Gold Potato Cubed

Pot Pie:

1/4 pound (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
3 carrots, cut
1 Red Onion Diced
12 ,Green Beans cut
4 stalks of celery diced
2 frozen puff pastry sheets, thawed
1 egg mixed with 3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano

Directions:

Put the chicken in a large stockpot and cover with 1 gallon of room temp water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes. . We are cooking the chicken and creating the base sauce for the pot pie at the same time . Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.




Next , wipe out the stockpot and put it back on the stove top over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Slowly pour in 8 cups of the chicken broth, whisking the entire time . Whisk and simmer for 10 minutes to thicken the broth; it should look similar  to cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, onions, celery and beans , Stir to combine and turn off the heat.

Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks ( or one large crock ) on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal.

Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes or until puffed and golden.

Serve and enjoy !

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Seven Additional Award-Winning Chefs Join Lineup of "Toques Off to Paul Bocuse" at the MGM Grand May 7th 2011

Vegas Uncork’d is one of the premier culinary events in the country . One of this year’s highlights will be “Toques Off to Paul Bocuse,” a lavish , multi-course dinner to be held Saturday, May 7, at MGM Grand. Joining chefs, Alain Ducasse, Hubert Keller, Joël Robuchon and Julian Serrano, will be Jean-Philippe Maury, Michael Mina, Bradley Ogden, Roland Passot, André Renard, Jacques Torres and J. Joho, all of whom will prepare delectable courses for this unforgettable evening. Collectively, this group represents the brightest constellation of award-winning chefs gathered to prepare a formal meal.








In honor of Bocuse and his giving spirit, Southern Nevada charity partners have been named as beneficiaries of the evening: Keep Memory Alive (the non-profit organization that supports Cleveland Clinic Lou Ruvo Center for Brain Health, founded by Larry Ruvo, senior managing director of Southern Wine & Spirits) and the Wirtz Beverage Group’s culinary programs and scholarships at the College of Southern Nevada.

“This unprecedented event makes an important statement about Las Vegas as a culinary destination and Vegas Uncork’d by Bon Appétit’s appeal not only to food lovers, but to the world’s greatest chefs themselves,” said Adam Rapoport, editor-in-chief, Bon Appétit.

Uniting this stellar group of chefs is a shared admiration and appreciation for legendary chef Paul Bocuse. Creator of the Bocuse d’Or—the world’s most prestigious international culinary competition held annually in Lyon, France—Chef Bocuse has influenced generations of chefs around the world and multitudes of gastronomes they serve.

The evening’s program promises “Toques Off” guests a culinary experience set in surroundings reminiscent of Paul Bocuse’s landmark French restaurants. Upon arrival, guests will be greeted by an exceptional cocktail and hors d’oeuvres reception featuring stations helmed personally by chefs J. Joho, Hubert Keller, Shawn McClain, Bradley Ogden and Julian Serrano. After the elegant beginning the the doors ballroom will open, where guests will experience a meticulously conceived and prepared, four-course dinner, prepared by an impressive array of superstar chef pairings. Chef’s already announced include Alain Ducasse and Joël Robuchon, who will prepare a cold appetizer, and Michael Mina and Roland Passot, who will present the entrée.

Created exclusively for the evening’s program, a retrospective of Paul Bocuse’s life and illustrious career will be complemented by in-person anecdotes shared by his colleagues and friends. Concluding the evening, an elaborate dessert reception by renowned pâtissiers Jean-Philippe Maury and André Renard, as well as chocolatier Jacques Torres, will delight guests, leaving them with sweet memories of an evening spent in the company of culinary royalty.

Rob O’Keefe, executive director, Vegas Uncork’d by Bon Appétit, adds, “Only the most exciting culinary destination in the world would dream of pulling off a tribute of this scale. We’re honored to pay homage to this icon of international gastronomy and delighted to be able to do so here in Las Vegas.”

We have attended Vegas Uncork’d by Bon Appétit almost since its inception. It is a unique, four-day culinary extravaganza that features 25 intimate luncheons, dinners, tastings and other immersive and entertaining culinary experiences.

 Year after year, Vegas Uncork’d by Bon Appétit draws gourmands, luxury travelers and extraordinary chefs from around the globe to Las Vegas, all lured by the prospect of partaking in this epic foodie extravaganza. Its five partner resorts include Bellagio, Caesars Palace, MGM Grand, Mandalay Bay and Wynn Encore; the event is made possible by its title sponsor, the Las Vegas Convention and Visitors Authority, major sponsors Travelocity, Infiniti and other national brands.

 Among the famous names joining Bon Appétit magazine Editor-in-Chief Adam Rapoport at this year’s events are chefs Paul Bartolotta, Tom Colicchio, Alain Ducasse, Hubert Keller, Michael Mina, Rick Moonen, Bradley Ogden, Francois Payard, Joël Robuchon, Guy Savoy, Julian Serrano, Alex Stratta and many more. To purchase tickets, visit www.VegasUncorked.com.

If you can only attend one event a year , then this is the one not to miss ! Vegas Uncork’d 2011

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