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

The Vegas Uncork'd Gala Dinner lets the culinary stars shine at the Bellagio

The Gala Dinner is the formal culmination of the weeks events. Some of the biggest names in the culinary world were on hand to serve their best to the guests.

The attendees strolled through the reception alongside eight fabulous chefs and enjoyed cocktails and champagne as they get warmed up for an exclusive and intimate five course dinner.






Restaurants included Michael Mina, Olives, Yellowtail, Prime, Picasso, and Jean-Philippe Pâtisserie. Dinner pairings featured international wines including wines from Icon Estates and Champagne by Remy Cointreau USA.” Bon Appétit editor-in-chief Barbara Fairchild and special correspondent Alan Richman were both on hand as well as the chefs to welcome the guests this wonderful event,


The Menu at the Gala was exactly what we expected with the culinary talent that was assembled . Only Bon Appetit could have gotten all of these chefs together in one city, at one resort and in one kitchen.







Todd English and Isaac Carter of Todd English’s Olives
Created
Hors d’oeuvre




Julian Serrano of Picasso

Created
Roasted Scallops
Green Asparagus
Hollandaise Mousseline & Confit of Leeks

Akira Back of Yellowtail Sushi Restaurant & Bar
Presented
Japanese Snapper Carpaccio
Micro Shiso & Tosazu

JMichael Mina and Anthony Amoroso of Michael Mina
Presented
Crispy Pork Belly, Vegetables á la Grecque
Wild Arugula & California Ranch Olive Oil

Robert Moore of Prime Steakhouse
Served
Dry Aged A5 Wagyu Rib- Eye
Grilled Shiitake Mushrooms & Sesame Mustard

The Vegas Uncork'd Gala Dinner is very special event held each year the last evening of the week long celebration of Food and Wine in Las Vegas. Where else can you get eight awarding winning Chefs cooking for you all at the same time ? Las Vegas of course!

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.

Winemaker Dan Tudor speaks about VINO LAS VEGAS

We have written and interviewed many people over the years from Award winning Chefs to Winemakers.



VINO LAS VEGAS has traveled to the Finger Lakes of New York to the Vineyards of California and many stops along the way. It is always interesting to see what THEY write about Vino Las Vegas. Recently Winemaker Dan Tudor wrote about VINO LAS VEGAS in his newsletter and we wanted to share that with our readers.

" Here in the U.S., two friends – Elaine and Scott Harris – became head-over-heels fascinated with fine wines after I met them at a 2005 Las Vegas wine event. They were inspired to learn more and more, and eventually to launch their highly successful web site devoted to Las Vegas wine and culinary culture. They've got a great business name, Vino Las Vegas, guaranteed to make you hear Elvis on the jukebox of your imagination. (Take a look at www.vinolasvegas.blogspot.com) Very recently they added “wine broker” to their resumes. Among their first projects, and already working out great: expanding Tudor and Radog distribution in Las Vegas. Six fine restaurants have brought us on board, with more expected to follow suit."

We raise our Pinot Glasses and toast our thanks and appreciation to Dan Tudor , winemaker of Tudor Wines.
www.TudorWines.com

AMELIA CEJA of CEJA Vineyards talks about Napa and her familys great wines

Hello! Welcome to Amelia Ceja's, first Live From Napa!, blog. As the President, Co-founder and executive chef at Ceja Vineyards she is always busy with the next wine country event and planning. This will be a weekly video "newsletter" for all of you in cyberspace. For more info please visit: www.cejavineyards.com.






CEJA produces some great wines and we are pleased to have Chef / President Amelia CEJA join us here at VINO LAS VEGAS

Award winning Chef Charlie Trotter hosts an invite only event at Restaurant Charlie to speak about his latest book " Lessons in Wine Service "

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.

OKANOGAN Estate and Vineyards a Washington State Delight

OKANOGAN Estate is located in Oroville, Washington very close to the Canadian Border. The winery was opened in 2000 and was the first winery to open on the United States side of the valley. Surprisingly, we discovered even though it is so far north, the OKANOGAN valley has ideal growing conditions due to its hot, desert-like climate and sandy soil.


The Vineyards are planted on the southeast facing slopes at the very edge of Lake Osoyoos. We were really surprised that this valley has such a special climate that allows a series of lakes to entrap warmer temperatures in the winter and spring and provide cooler night time temperatures in the summer and fall.

Scott from VINO LAS VEGAS had a chance to sit down with wine maker Mike Buckmiller and learn about his background and the estate itself. Mike has been in the farming business since 1975 and has been a consultant since 1996. He was born and raised in the Okanogan Valley and knows the area and its micro climates well. Once he became involved with OKANOGAN Estates Mike furthered his knowledge of viticulture by attending University of California , Davis and has been involved from the very first plantings and crush.

We had the opportunity to taste through most of their wines and found them to be very different than what we expected. They currently produce four white wines , five red wines and two desert wines and have a total production of approximately 6000 cases annually.

Their signature wines are their Pinot Noir and Pinot Grigio. The Okanogan Pinot Noir Barrel Select 2005 was a real stand out for us. The hand selected barrels produce cigar box aromas with hints of smoke on the nose. The classic Pinot Noir signature taste of Cherry combined with earth on the palate and a sliky smooth finish made this a favorite

The Estate also produces a "bourdeax blend". Okanogan Bench Rock -Red Wine 2005 is a blend of Cabernet Sauvignon , Merlot , Cabernet Franc and Syrah. With over 20 months in American Oak barrels vanilla and spice are predominate on the nose with flavors of vanilla and dark fruit coming through on the palate with a lingering spicy finish. In addition to these two standouts , Okanogan Estate also produces a Pinot Noir 2006 and a Syrah 2005.

Okanogan's white varietals did not disappoint us as well. Their Late Harvest Sauvignon Blanc 2007 and their stand out Pinot Grigio 2007 were excellent. However , we could not leave without tasting the Chardonnay Ice Wine 2006 which was a real treat. With a residual sugar of 20 % and flavors of tropical fruit and honey how could we not want more.

Even though the winery itself is relatively young, you can enjoy the passion and dedication that is put into every one of the Estate's wines. This winery that tasting room in Oroville and Leavenworth is worth a visit when you are heading north of the border. For more information about Okanogan Estates please visit www. Okanoganwine.com


Join Scott from Vino Las Vegas as he sits down with wine maker Mike Buckmiller and learn about the region and Mike's passion for winemakeing.