Wednesday, May 20, 2009
VINO LAS VEGAS ends Vegas Uncork'd in style with Chocolates, Bubbles and Ice at Aureole
The 2009 Vegas Uncork'd
was an event like no other we have covered. After spending 4 days amongst culinary living legends there could be no better way than to stop at the legendary Aureole to finish in style.
We joined executive pastry chef Megan Romano and Aureole wine director and master sommelier William Sherer as they presented seven fabulous chocolate confections paired with seven Champagnes and sparkling wines from around the world Bon Appétit 's special correspondent Alan Richman was on hand to host the event.
After a visit with Chef Romano in her kitchen, we ventured out to seven tables of heaven. Our first stop was Megan's lovely White Chocolate Apricot Tiramasu which was in a word..Unbelievable. Master Sommelier William Sherer complemented the dish with Prosecco, Nino Franco, Rustico, Italy MV
Chef's Milk Chocolate Hazenut Bombe with Macerated Strawberries, Balsamic Essence was wonderful and when paired with Cremant d' Alsace Rose, Lucien Albrecht, Alsace France MV took this dish to another level.
We knew there was going to be alot of Chocolate featured and the Dark Chocolate Linzer Tart with Passion Fruit Essence was a great way to ring in the warmer weather. William Sherer's pairing of Moscato d' Asti, Elio Peronne, Piemonte , Italy 2007 was a real treat.
Chocolate was still our minds when we had the Decadent Chocolate Brownie with Gianduja Ice Cream paired with Brut Rose, J Cellars, Russian River, MV our only domestic sparkling wine of the afternoon.
After these two fabulous dishes we made our next stop "south of the border" with Megan's Mexican-Spiced Hot Chocolate with Chocolate Chip Cookie. The pairing of Brachetto d' Acqui, Luigi Coppo, Italy 2006 completed this interesting , delightful treat.
We heard there was a Champagne in the house and found the Brut Champagne , Nicolas Feuillate, Palms d Or 1997 paired with Toasted Brioche with White Truffle Honey Ganache. This was perhaps our favorite of the day as we can still smell those delicious and elegant white truffles in our dreams.
Megan's Cafe Mocha Cheescake with Espresso Shortbread , Huckleberry Compote and William Sherer's pairing of Sparkling Shiraz, Black Chook, South-Eastern Australia, MV was a great way to end this memorable afternoon.
The team work that went into this event shows all of us an example of what it takes to achieve Michelin Star status. When we were in the kitchen we were pleased to see an example of this team work when Executive Chef Vincent Pouessel was seen taking serving trays from the kitchen to the tables.
Join VINO LAS VEGAS as we visit Aureole's kitchen to experence Chef Megan Romano's artistry and visit the event itself as we sample these wonderful pairings and celebrate a very successful Bon Appetit Vegas Uncork'd.