Friday, June 17, 2011

The Bellagio Resort and Williams Selyem Winery team up for an evening of Epicurean Delight


The Bellagio Resort and Casino has long been known to the world for setting the standard for luxury, and fine dining. Recently the Bellagio and their Director of Wine Jason Smith MS have put together their Epicurean Epicenter series. This one of a kind series teams up one of Bellagio’s world class Chefs in their Tuscany “studio “ kitchen for a multi-course paired luncheon or dinner. The Williams Selyem dinner brought Bob Cabral their Executive Winemaker to Las Vegas and joined Le Cirque’s Executive Chef Gregory Pugin for a six course paired dinner featuring world class French cuisine and very highly rated Chardonnay and Pinot Noir from this legendary producer.




Executive Chef Gregory Pugin , Le Cirque Bellagio






Of course, the only way to get our palates ready for this experience was to enjoy some bubbles. The Bellagio and Chef Pugin were off to a fabulous start with CANAPES ET HORS-D’CEUVRES ASSORTS “LE CIRGUE”. Paired with Williams Selyem Blanc De Noir Sparkling Wine, Russian River Valley 2005 this beginning was just right for what was to come.








                                                       
LANGOUSTINES AU CAVIAR

Langoustines Au Caviar

Citrus-Marinated New Zealand Langoustines, Osetra Caviar, Apple & Vodka Gelee. Paired with Williams Selyem Hawk Hill Chardonnay, Russian River Valley2005

The Langoustines and Caviar paired nicely with the creamy mouth feel of this extended aged Chardonnay. As the dish was placed in front, aromas of the dish combined with citrus and mocha from the Chardonnay that made our mouths water before we even took the first bite.











LE FLETAN D ALASKA
Executive Chef Gregory Pugin , Le Cirque Bellagio

Potato-Crusted Halibut, Celery Root & Mustard of Meaux Puree, Sause Vieux Balsamique. Paired with Williams Selyem Westside Road Neighbors Pinot Noir 2007

The first Pinot Noir, with its aromas of Cherry, plum, rose and clove gave way to a palate of big flavors of cherry, blackberry and even cassis with a long oaky finish and med tannins.













L’AGNEAU DU COLORADO
L Agneau Du Colorado

Espelette-crusted Lamb Chop , Taggiasche Olive Panisse , Piquillo Puree, Farcie of Spring Vegeitables. Paired with Williams Selyem Rochioli Riverblock Vineyard Pinot Noir Russian River Valley 2004 and Williams Selyem Hirsch Vineyard Pinot Noir Sonoma Coast.

Two big, bold Pinot Noirs from Sonoma and Russian River with aromas of Cherries rose and cola lead into a palate of concentrated flavors of red berries, earth, spice and pretty big tannins for a long finish. This dish, with its perfectly cooked Espelette crusted Lamb chop and vegetables was the best pairing of the night bringing out the earthy , mineral qualities in the Pinot Noir and balanced acidity in the dish.








LES FROMAGES

Les Fromages


L’Epoisse , Vieux Comte , Saint Marcellin paired with Williams Selyem Allen Vineyard Pinot Noir 1999.

Lovely Cheese and a 1999 Vintage Pinot Noir, Does it get any better? The Allen Pinot Noir, 1999 vintage with notes of cherry, raspberry, spice, soft tannins and long finish is what a Pinot Noir from this area should be like and was our favorite of the evening.











POT DE CRÈME AU CHOCOLAT

Chocolate Pot de Crème , Cardamom Emulsion , Pop Rock Marshmallows

Most dinners need a “period “at the end. This dish was so pleasing that one could not help but beg for more. A lovely way to end a magnificent dinner.

Epicurean Epicenter is the perfect name for this culinary series at the Bellagio. A dinner that featured a James Beard finalist in Chef Gregory Pugin of the renown Le Cirque , Winemaker Bob Cabral from the highly respected Williams and Selyem Winery and Bellagio’s own Jason Smith MS shows why Bellagio is a Epicenter of Epicurean Excellence. We look forward to see what the Bellagio will do for their next event in the series.

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Elaine and Scott

Elaine and Scott
Elaine and Scott