Sunday, May 24, 2009

Chef Carla Pellegrino and Frank Pellegrino Jr show off RAOs at Caesars Palace for a Vegas Uncorked Master Series Dinner


Caesars Palace brought to Las Vegas the one-and-only Rao’s, the 110-year-old, 10-table, East Harlem Italian restaurant, considered by many as the ultimate New York dining experience.





Rao’s has been called a “culinary national treasure,” widely acclaimed for its authentic, southern Neapolitan Italian cooking and its home-style family ambiance. It was honored with a pinnacle three stars from New York Times . Rao’s at Caesars Palace is its only location outside of New York and opened its doors in December 2006.


One of the many Vegas Uncorked Master Series Dinner's was held at Rao's at Caesars Palace. Renowned Chef Carla Pellegrino and Frank Pellegrino Jr showed off their wonderful restaurant and some classic Italian artistry in the kitchen to its guests.

The always delightful Chef Cat Cora , Bon Appetit's executive chef was on hand to host the event and mingle with the guests .

Greeted with Champagne as we entered this classic restaurant , the first thing we noticed was the gorgeous Caesars Palace pool. Rao's patio provided a relaxing venue as we enjoyed the Champagne. We then entered the dining room with great anticipation of the dining experience we were about to have and found the tables were beautifully decorated with rose petals for a touch of class.






We took a look at the menu found a nice variety of classic Italian seafood, pasta , and beef dishes paired with none other than the renown Antinori wines. Chef Carla and Sommelier Crista really teamed up for what was going to be some great pairings of classic Italian dishes and wine.


MILLE FOGLIE DI FUNGHI E FONTINA:

Puffy pastry stuffed with mushroom ragu and Fontina cheese


PROSCIUTTO E MELONE
Parma prosciutto-wrapped honeydew melon balls

SALMONE & ENDIVE
Salmon mousse, endive and salmon roe




ANTIPASTI:

POLIPO E PATATE

Warm octopus, fava beans and boiled potato salad

CAPRESE SALAD
Buffalo mozzarella, heirloom tomatoes, pesto sauce

Guado Al Tasso Vermentino 2006



PRIMI PIATTI


RAVIOLI CON CAPESANTE E GAMBERI

Ricotta and spinach ravioli in shrimp and scallop sauce

GARGANELLI CON CAVOLLINI E PANCETTA
Fresh penne pasta, Brussels sprouts, bacon

RAO’S MEATBALLS
Traditional veal, beef and pork meatballs
Marchese Antinori 2004


SECONDI PIATTI:

BRANZINO IN ACQUA PAZZA
Wild sea bass poached in fish stock, poached vegetables

TAGLIATTA DI MANZO
Seared slices of beef sirloin tossed in warm baby arugula salad
Guado Al Tasso 2004


DOLCE:

TORTA DI NOCCIOLINE
Peanut butter tart

MISTO DI FRUTTO DI BOSCO
Mixed berries marinated in red wine, vanilla gelato
Muffato Della Sala 2005




The RAO's signature traditional Meatballs were a favorite of ours with the pairing of Marchese Antinori 2004 being spot on. Another favorite was the TAGLIATTA DI MANZO, seared slices of beef sirloin tossed in warm baby Arugula salad with the very aromatic Guado Al Tasso 2004.



Chef Carla Pellegrino was meant to be a chef from the young age of 10 and refined her skills over the years to graduate with honors from the prestigious French Culinary Institute in 2001. Chef Pellegrino has recreated those classic Rao's New York dishes as well as added her own touch to make Rao's Las Vegas a culinary destination.
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1 comment:

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Elaine and Scott

Elaine and Scott
Elaine and Scott