Multiple James Beard Award-Winning Chef, Charlie Trotter discussed his book, “Lessons in Wine Service” along with Corporate Beverage Director, Conrad Reddick at an exclusive, invite-only event held at Restaurant Charlie at the Palazzo Resort.
We have had the pleasure of meeting Chef Trotter in the past and dine at both Restaurant Charlie and Bar Charlie
Along with hand passed canapes , Restaurant Charlie sommeliers were placed at various wine stations throughout the restaurant educating guests on the specifics of wine pairing, service, and selection which is a foundation of any Charlie Trotter Restaurant.
Chef Charlie Trotter has always been about providing an extraordinary dining experience. His emphasis on excellence is seen from start to finish. Chef Trotter has been doing something right over the years as he has been the recipient of Wine Spectators Grand Award and is a multiple James Beard Foundation award winner , one of which was the foundation's Outstanding Wine Service award.
We walked through the immaculate kitchen of Restaurant Charlie climbed the stair case to the Chefs table with a "birds eye view" of the kitchen hard at work. While sipping on Champagne and eating
oysters on the half shell we saw Chef Trotters kitchen in full swing like a well oiled machine a true sign of excellence that Chef Trotter instills in every member of his staff.
Because we have dinned at Bar Charlie and Restaurant Charlie in the past, we walked through the kitchen to Bar Charlie to see what that the sushi and side of the house was doing. We we walked in to a nice surprise of sushi and sake that the other guests have not quite found yet. Speaking about the other guests that were present for this very intimate event, they represented a 'whos who" of Sommeliers ( some of them masters ) , General Managers and Wine Directors from some of the most renown restaurants and resorts on the strip.
We took a look a Chef Trotters book and his lessons in wine service are lessons we can all learn from. After all Chef Trotter and his wine program have produced more Master Sommeliers that any other program in the world !
One of the lessons Chef Trotter speaks about in his book is " Wine should be treated as a food. It should be tasted and tested for balance , structure, and different notes, That is how to learn to pair wine and food".
Charlie Trotter is regarded as one of the finest chefs in the world. For over 20 years, Chef Trotter has dedicated himself to excellence in the culinary arts. Having received awards from the President of the United States, James Beard Foundation, and a Michelin star for his restaurant in The Palazzo Las Vegas, Restaurant Charlie, Chef Trotter has been instrumental in establishing new standards for fine cuisine.
Conrad Reddick has been a vital member of the wine team at Charlie Trotter’s Restaurant for over six years. Conrad was previously involved in the beverage program at 120 Ocean Place, Sushi Samba Rio and Nine Restaurant. Conrad currently holds the dual role of Corporate Beverage Director and General Manager of Restaurant Charlie and Bar Charlie Las Vegas. Conrad continues extensive wine and service seminars to all staff of Charlie Trotter’s Corporation.
To attend an event like this with a Chef like Charlie Trotter , surrounded by the best in the Food and Wine Industry in Las Vegas is a humbling experience. Chef Trotter's book should be read by all of us to gain insight on striving for excellence, and what a better teacher that one of the best in the world.
The great news is that the VINO LAS VEGAS STORE is now Open !
and you can find Chef Trotter's latest book " Lessons in Wine Service from Charlie Trotter" by Edmund O. Lawler right here !
Join Elaine from VINO LAS VEGAS as she sits down with Chef Trotter for an intimate conversation about his book , the importance of education and much more.