The James Beard Foundation is the pinnacle of the culinary world. To be a James Beard Award winner is the equivalent of winning an Academy Award.
The Celebrity Chef Tour began in 2004
and brings Award winners and other Chefs
to private clubs , restaurants and resorts
all over the country for those who may not have the opportunity to dine
at the James Beard House in New York. In this case, the house comes to
its patrons.
The Celebrity Chef Tour came to the JW Marriot Resort in Las Vegas. Award wining Chef Mike Lata from FIG in Charleston South Carolina teamed up with Host Chef Bruce Knapik for a Seven Course dinner and reception to benefit the James Beard Foundation.Chef Mike Lata is a 2007 and 2008 James Beard Award nominee for "Best Chef in the Southeast". Chef Lata founded a chapter of Slow Food which encourages Chefs and patrons to use locally grown sustainable foods. Mike Lata opened FIG in Charleston South Carolina in 2003 and uses his experience with slow food as a focus for FIG.
Chef Bruce Knapic is the ExecutiveChef of the JW Marriot Resort in Las
Vegas and overseas all of the culinary operations. He has over 30 years experience and was one of Canada's leading Chefs. He was appointed Captain of the Canadian National Culinary Team at the World Food Festival in Singapore.
The JW Marriot Resort rivals any of its counterparts located on the Las Veags Strip. It is quiet, classy and pool is one of the bestin town. If you want to get away from the fast pace of the Las Vegas Strip, the JW Marriot Resort and Spa is worth a visit.
On this occasion we were looking forward to a wonderful meal and Ceres restaurant made a perfect location over looking the waterfalls and pools of the Resort.
Eating at the James Beard house in New York is a real experience. When the house comes to you that makes it even more special. Upon our arrival at Ceres Restaurant we were greeted with an Arrival Reception with passed Hors d Oeuvres. The Soft Boiled Pullet eggs, Smoked Stealhead Roe . Creme Fraiche Beef Tarar , Maxim Potatoes ,Wellfest Oysters , Mignonette, Argumato and Breakfast Radish paired well it the Souverain 2007 Sauvignon Blanc Alexander Valley. After just the welcome reception we knew the other Seven Courses were going to be "out of this world "
Barbara Dahl Nevada State Manager of Foster's Wine Estates America explained the wine pairings using Souverain Wines from Alexander Valley and we were ready to begin the first Course.
First Course :
Nantuket Bay Scallop Crudo
Satsuma Orange and Fennel
Souverain 2007 Sauvignon Blanc Alexander Valley
Second Course :
Carolina Chicken Liver Pate
Pickled Grapes and Cress, Broiche Toast
Souverain 2007 Chardonnay
Alexander Valley
Third Course :
"Over Easy" Raviolo
Kabocha Squash , Chanterelles , Sage
Souverain 2006 Winemakers Reserve Chardonnay
Fourth Course :
Carolina Scamp Grouper
Wrapped in Pancetta , Eggplant Daube
Souverain 2005 Merlot Alexander Valley
Fifth Course :
Boneless Jamison Farms Lamb Saddle
Cavalo Nero , Aglianico Sauce
Souverain 2005 Cabernet Sauvignon Alexander Valley
Sixth Course :
Sliced Pears
Arugula , Singing Brook Cheese
Seventh Course :
Meyer Lemon Tart
Italian Meringue
We cover many events and its not often a dinner like this is served in seven courses. It was alot of extra work for the chefs and staff but they did a terrific job.
Join Elaine and Scott Harris of VINO LAS VEGAS LLC as we take you inside the JW Marriot's kitchens and restaurants as they prepare the Dinner to benefit the James Beard Foundation.
No comments:
Post a Comment