Thursday, May 21, 2009

Vegas Uncork'd Guests get a chance to cook with the best at the Ultimate All-Star Interactive Luncheon

When we heard about the Vegas Uncork'd interactive luncheon we expected to watch these great chefs at work preparing some of their signature dishes and we were right. But, we had no idea that we would have the opportunity to cook with them ! This event allowed us to put on our aprons and cook with an all-star lineup of Wynn Las Vegas and Encore Las Vegas chefs at this incredible interactive luncheon. We assisted in preparing our meal with instruction from award winning chefs Paul Bartolotta, Daniel Boulud, Marc Poidevin and Alex Stratta.

After all of our hard work was done we sat back and enjoyed some great deserts prepared by pastry chef Frédéric Robert. Bon Appétit editor-in-chief Barbara Fairchild, special correspondent Alan Richman, restaurant editor Andrew Knowlton, and features editor Hugh Garvey were all present along with Elaine Wynn to top off this great afternoon of cooking.

The first course was a dish created by Chef Alex Stratta of ALEX located at the Wynn. Elaine from VINO LAS VEGAS prepared this dish for our table.

Chilled Lobster with Sping Vegetable Crudites and Lemon Vinaigrette .
This dish was paired with Terlano, Sauvignon Blanc, Quartz, Alto Adige, Italy 2007

Multiple James Beard award winner Chef Paul Bartolotta of RISTORANTE DI MARE at the Wynn shared is creation of Cappesante Dorate con Porcini "Mari e Monte" Sauteed Sea Scallops with Porcini Muchrooms. The Sommeliers of Wynn and Encore paired this dish with Palenta Cometa , Sicillia, Italy 2007

ENCORE got into this culinary adventure when Chef Marc Poidevin of Switch brought his Spring Gnocchi with Peas and Prosciutto to life. The wine pairing of Vincent Girardin , Rully, Vieilles Vignes, Burgundy , France 2006 was a real stand out for us.

Renowed Chef Daniel Boulud, of Daniel Boulud Brasserie let us prepare perhaps the most complicated dish of the day. His Marinated Squab Breast , Caramelized Japanese Eggplant, Couscous with Fresh Mint and Pistachios was well worth the work it took to make this dish. Chef Boulud joined us at our table and we enjoyed his dish as he explained he culinary philosophy behind it. The Sommelier pairing of M. Chapoutier , Chateauneuf-du-Pape, La Bernardine, Rhone, France 2005 was excellent with this very french inspired dish.

After working for our lunch and getting a real education from what many consider some of the best Chefs in the world , we looked forward to having desert to finish off this wonderful experience.

Pasty Chef Frederic Robert Executive Pastry Chef Wynn/Encore provided us with his creation of Strawberry Vacherin and Crispy Chocolate Dome that were mouth watering. The pairing of Domaines Schlumberger , Gewurztraminer , Vendanges Tardives ,Cuvee Christine, Alsace, France 2000 was a nice ending to this great desert.

This was the first time that Vegas Uncork'd attempted such an undertaking. Just prior to the event we were curious on how this would work out. From the minute Alex Statta began to explain our first course and the pots began to bang through out the ballroom the event ran smoothly and was a guest favorite. Where else would one have the opportunity to cook alongside world renown Chefs and learn some of their techniques but at Vegas Uncork'd. We look forward to next year when hopefully they will have more of these interactive events.

Join VINO LAS VEGAS as we take you into this great interactive event and even see Elaine from VINO LAS VEGAS try her hand at a dish created by Chef Alex Stratta

No comments:

Elaine and Scott

Elaine and Scott
Elaine and Scott