The Eight Annual Odyssey Las Vegas Food , Wine and Art event and VINO LAS VEGAS takes you there

We learned about the work of Odyssey
Las Vegas several years ago. Founders

Mark and Virginia Martino have done a

magnificent job with this organization.
To really know what Odyssey is about
you only need to look as far as their own words " celebrating the journey of fine living "

That in a few words is what Odyssey is about and helping people
at the same time. We have attended several of their events in the past
so we knew what to expect but as usual, it exceeded our expectations.

We traveled a short distance north
of Las Vegas to the Las Vegas Paiute
Golf Resort to attend the "Crab Broker Celebrity Chef Golf Tournament " and the "Bourbon Street BBQ , Grand Tasting and Live Auction "


Most importantly the funds raised this year were to benefit the National Center for Missing and Exploited Children and The Odyssey Foundation's Scholarship Program for Le Cordon Bleu College of Culinary Arts right here in Las Vegas.


If you are a "foodie" this was the place to be. Joe's Stone Crab was in the house as well as the Crab Broker to provide all of us with seafood we can only dream of. Wine
Importer and Distributor Vin Sauvage
provided fine wines from around the world to complement the delicious food.


And that was only outside. When we walked into the resort , guests had
the opportunity to bid in a Silent Auction , enjoy more food , live music and even dancing.


Odyssey recognized Honorees at each event all weekend. The Paiute Golf event honored Uzi Ofier an Odyssey Benevolence Master. Over the last 38 years Uzi Ofier has been successful in family and business. He has always thought of others and gave back to his community. We was the force in building temple Or Badmidbar Synagogue all from donations.

The Odysey Master's Series Dinner was a black tie event held at the Bellagio Resort and Casino.
Ten Chefs from Las Vegas prepared a culinary experience for all to enjoy. Guests also witnessed the unveiling of an original art piece by Odyssey's Artist-in-Residence , Barbara Reynolds.

Brad Friedmutter -Skyline Master , Roger Peltyn- Skyline Master and Greg and Dana Lee were all honored for their philanthropic work.

Food, Wine and the Arts…
To Benefit National Center for Missing &
Exploited Children and The Odyssey Foundation’s
Scholarship Program for Le Cordon Bleu College
of Culinary Arts Las Vegas

Bellagio

Hors d’oeuvres

Presented by
Chef Edmund Wong, Bellagio Resort
Chef James McParland, Le Cordon Bleu
Chef Matt Thompson, Mon Ami Gabi
Chef Tina Redus, Le Cordon Bleu

BUBBLES
Francois Montant Brut Non Vintage

STILL WHITE
Marques de Casa Concha Chardonnay

STILL RED
Seduction,
O’Brien Estate Napa Valley, CA, 2005

Event Founders
Mark V. and Virginia Martino
distinguished guests of honor
Brad Friedmutter
Roger Peltyn (in memorium)

First Course
Chef Matt Thompson, Mon Ami Gabi
Chef Tina Redus, Le Cordon Bleu

Salmon & Lobster Rillette Toasted Baguette
Paired with: Sartori Pinot Grigio

Second Course

Chef Tim Beres, Joes Stone Crab
Chef Ryan Carson, Le Cordon Bleu


Moroccan Spiced Albacore Tuna
Preserved Lemon, Black Olives & Cous Cous
Paired with: Talley Oliver’s Vineyard Chardonnay,
Talley Vineyards, Arroyo Grande CA, 2006

Third Course

Chef Patrick Lee, Noodles
Chef Chanh Boupha, Le Cordon Bleu

Five Spiced Roasted Pork Belly & Chicken Potsticker
Pan Fried Dumpling, Sweet & Sour
Sliced Belly with Hoisin Sauce
Paired with: Selene Chesler Cabernet Franc,
Selene Wines, Napa Valley, 2003

Entre

Chef Edmund Wong, Bellgio
James McParland, Le Cordon Bleu

Braised Prime Short Rib Fava Bean, Wild Mushrooms, Sweet Potato Puree, Red Wine Butter
Paired with: Renteira Brenda’s Cabernet, Stag’s Leap District, Renteria Vineyards Napa Valley, 2000

Dessert


Chef Sarah Kosikowski, Michael Mina
Chef Gary Brant, Le Cordon Bleu

“Chocolate Pudding”
Red Velvet Cake, Beet Chips
Dentelle, Cocoa Nib Ice Cream
Paired with: R.L.Buller Rare Calliope Tokay, Australia, Non Vintage
Bellagio Blend Coffee, Decaffeinated Coffee
and Deluxe Teas

















Odyssey and their corporate partners once again hosted a world class weekend to benefit two very important organizations and did a commendable job. Join Elaine and Scott Harris of VINO LAS VEGAS as we introduce you to this wonderful group of people who "celebrate the journey of fine living " and give back to their community.

Elaine and Scott of VINO LAS VEGAS sample the creations of Executive Chef Jay Watkins at Trump Tower's DJT

The name Trump needs no
introduction and its not hard
to find in Las Vegas. The
Gold Tower located near the
middle of the Las Vegas Srip
beckons guests who want the
legendary Trump experience.


VINO LAS VEGAS had the pleasure being on the receiving end of that experience when Executive Chef Jay Watkins of DJT ( Donald J Trump ) offered to show off some of his
creations.

When you arrive at Trump the experience begins in the valet
when a classically dressed New York doorman greats you and walks you in the front doors.



The large lobby with chandeliers and imported marble floors and columns gives it the Trump signature.

DJT is the fine dining restaurant located just off the lobby and it is very bit as magnificent as any restaurant we have dined at.

After a Champagne tour of the restaurant we were escorted to
what we would call a small private
dining alcove for what would become
a meal and experience we would
not soon forget.



Our first course was Tuna tartar inside a quail egg topped with quail yolk paired with Ferrari-Carano Fume Blanc 2007


The next creation Chef Watkins came up with was rabbit with black
truffles paired with a wine we know very well , Melville Pinot Noir 2007

France was the focus of our next dish when enjoyed escargot on top of cauliflower paired with the well known Chateauneuf du Pape 2005

Chef really got busy when the next two courses came out that featured Tortellini with fois grais and duck confit followed by beef tenderloin and tomato stuffed with lobster. We were starting to think it was over but chef had one more treat for us. Brandy and three types of creme brulee was the final touch on a spectacular experience.

Chef Jay Watkins joined us at our table as we finished the creme brulee and spoke about the pairings. We could not be more impressed with the skills this young Chef has acquired. He has some big shoes to fill being the Executive Chef at DJT. After meeting him and sampling his creations, we have no doubt he will have no problem living up to and exceeding the expectations at a venue such as DJT



Join Elaine and Scott of VINO LAS VEGAS as we take you on a tour of DJT and speak with Executive Chef Jay Watkins.

VINO LAS VEGAS's wine trail runs through California's Sta Rita Hills

When VINO LAS VEGAS goes on the road we try to learn everything
we can about the area, wines produced and its history. As far as
appellations go, the Sta Rita Hills is
not very big but produces wines with

what we call a distinct signature. The Sta. Rita Hills appellation includes about 1700 planted acres within a 10 square mile area. Located between the towns of Buellton and Lompoc, the region is bounded by the La Purisima Hills to the north and the Santa Rosa Hills to the south, and intersected by the Santa Ynez River.

This area's unique soils and climate distinguish the grapes grown there from the ones in the warmer vineyards to the east. A typical day in Sta Rita Hills starts with marine layer clouds and fog, which usually burn off by 10am , then two or three hours of sunshine until the on-shore winds pick up, cooling things down again. This maritime influence, combined with the sedimentary soils with patches of limestone is the perfect place to grow the appellation's Chardonnay and Pinot Noir. The region continues to innovate with progressive farming techniques as well.


We have traveled in this area extensively over the years. What we enjoy about the Sta Rita Hills is the fact the most of the growers are still farmers. Because this area is relatively new, many of the pioneers that first grew grapes in the area in the 70's and 80;s are still applying their trade and are available to advise the younger growers and winemakers that have moved into the area over last 15 years . The camaraderie among the growers and wine makers is impressive. We have heard on many occasions how they help and advise each other all for the common good of the appellation.

The Sta Rita Hills is very unique and has geologic characteristics that can be found nowhere else in the country and it shows in the wines that are grown and produced in this appellation. The Pinot Noir, Syrah and Chardonnays from the Sta Rita Hills should not be missed when looking at a wine list the next time you are dining.

There are many events throughout the year held in the Sta Rita Hills. Any of them is worth a visit. For more information about the Sta Rita Hills please go to http://www.staritahills.com

Sta. Rita Hills AVA (wine region)
Appellation type	American Viticultural Area
Year established	2001, amended 2005[1]
Country	USA
Part of	California, Central Coast AVA, Santa Ynez Valley AVA
Total area	30,720 acres (12,432 ha)[2]
Size of planted vineyards	1,700 acres (688 ha)[3]
Grapes produced	Barbera, Chardonnay, Dolcetto, Dornfelder, Grenache, Mission, Pinot Blanc, Pinot Gris, Pinot Noir, Riesling, Sauvignon Blanc, Syrah, Viognier, Zinfandel

VINO LAS VEGAS checks in with Ampelos Cellars and the end of harvest 2008

Ampelos is a Greek word meaning “vine”. And in our opinion wine is about family and friends. For hundreds if not thousands of years families have made wine and passed that knowledge down generation after generation.

There are other families that may not have been in the business for hundreds of years but they have the same passion as those who have. We could not think of a better example of this than

ampelos Cellars. We met Peter , Rebecca , Don , Lindsey and of course their wonderful dogs almost 5 years ago. We have seen their vineyard mature and produce some award winning wines
over the years.

When ever we are in the Sta Rita Hills
we always stop at the ampelos winery . Harvest is great time to stop in. The vineyard and winery are abuzz with activity as the grapes are picked and trucks arrive at the
winery to be sorted , crushed and
punched down. When you visit a family winery everyone gets into the act and may even ask a near by guest to help if they would like. This is the best way in our opinion to learn about the wine making process and to see how the "team" works together and the passion they have to get the job done.

Ampleos wines have already won numerous awards and will continue to become more recognized by national and international publications.




For those who want to make sure they
get the newest releases, ampelos offers
their "filos" wine club. You get ameplos
shipments throughout the year and wines according to the season.







A new word that is used often in today's world is " sustainable". Ampelos was recently selected to be one the vineyards in the Certified Sustainable Wine growing pilot program, which will grant certification to those meeting the rigorous guidelines of the program.

Ampelos also practices and promotes bio dynamic farming in the vineyard and is on the way to becoming organic. When we talk about passion and believing in making a healthy good wine there are few better examples than what Peter and Rebecca are doing in the ampleos vineyard.

As harvest came to a close we stopped in and spoke with Peter Work at the winery located in Lompoc. We heard all over the valley was that the yields were down but the grape
quality was very high.




Join VINO LAS VEGAS and Peter Work of ampelos as we tour the winery in the midst of punchdowns and crush. Watch and listen to Peter's passion as he explains the winery operations For more information on ampelos please visit http://www.ampeloscellars.com

Winemaker Peter Cargasacchi gives VINO LAS VEGAS an education on the formation of the Sta Rita Hills and its wine growing qualities

Peter Cargasacchi 's family has been in California for 5 generations.
His great great grandfather came from Italy to California. VINO LAS VEGAS visited Peter at his winery and got quite an education on the Sta Rita Hills appellation.

We have spoken to many winemakers and many consider Peter an "expert" on the special aspects of the Sta Rita Hills that can be found nowhere else in California. We learned the Sta.Rita Hills appellation and the region to its west represent an extreme area for wine growing - a typical day starts with a marine layer of fog that burns off around 10am; then as things warm up, a wind from the Ocean picks up, bringing cooler temperatures, and eventually that marine fog again. These weather patterns produce a very long grape-growing season, producing very well developed flavors and tannins in the resulting wines.

The area is also the bed of an ancient sea, so there are large deposits of diatomaceous earth in and around the vineyards. This limestone produces a discernable edge and minerality in the wines.

Peter spoke to Scott of VINO LAS VEGAS in depth about Pinot Noir from the Sta Rita Hills and what gives it its " special " qualities. The 2006 and 2007 Cargasacchi Pinot Noir was some of the best we have sampled. They were very true to what we would expect from a Sta Rita Hills Pinot Noir with Peter's own special touch. The Cargasascchi wines have a smaller production but well worth looking for them.

In addition to his Cargasacchi Pinot Noirs he also produces his Point Concepcion label where Peter really shows off his winemakeing art form. The Point Concepcion "Celestina" is a red Pinot Grigio that was a real treat.

The Cargasacchi wines have many old world notes that can most likely be resulting from Peter's long family background in Italy.

We have always said that drinking wine is an education and when you travel to the vineyard and meet an expert in his appellation such as Peter it can only benefit our own knowledge and enjoy the wines more.

For more information please go to http://www.cargasacchi.com or their blog at http://cargasacchi.com/blog/

VINO LAS VEGAS takes a walk in the Clos Pepe Vineyard with winemaker Wes Hagen

VINO LAS VEGAS has visited Clos Pepe
Estate on several occasions. When we notified Wes Hagen of Clos Pepe we were going to be in town he invited us to stop by for a walk in the vineyard and would tell us about the 2008 Harvest , that was an offer we could not turn down



Clos Pepe Estate uses 100% of their grapes in all of their wines. In other words they do not use fruit from other vineyards however, many vineyards seek out the Clos Pepe grapes for use in
their own wines.

We have spoken to winemaker / vineyard manger Wes Hagen on many occasions and he takes a hands off approach to making Clos Pepe wines. Most high quality winemakers believe wine making occurs in the vineyard. It is true art form to pick the grapes at just the right time and correct sugar levels to make a great wine. That is a true art form and Wes Hagen does it well.

As we walked in the vineyard early one morning he explained that the yields were significantly down for the 2008 harvest due to frost damage. However, the quality of the grapes that were picked were very good. We heard talk throughout the appellation that the 2008 vintage could be one of the best ever, but as we all know, only time will tell for sure.

Wes gave us geology lesson as we continued our walk and explained how the east/west orientation of the Sta Rita Hills along with the maritime influence are a significant reason for the "special" aspects in the wines produced in the area.

As are walk came to an end we stopped at the winery for some barrel tasting of some upcoming vintages and to sample current releases. True to form Clos Pepe wines were great in the barrel and even better in the bottle and will continue to age well like a fine wine from a vineyard with their standards.



Join VINO LAS VEGAS and Wes Hagen on our walk through the Clos Pepe Vineyard and learn about the geography and wine making of the area from Wes.

Louis van Tonder of Coquelicot Estate takes VINO LAS VEGAS on jounery of his wines.

The Sta Rita Hills appellation is growing profoundly with many new vineyards and wineries being added with each Harvest. Louis van Tonder of Coquelicot wines has been in the area for many years and knows the terroir well.





Coquelicot (ko-klee-ko) is the name “en français” of the red poppy that is found in the French countryside. The Coquelicot 58 acre Estate Vineyard is an organically farmed and is sustainable as well.












Vino Las Vegas stopped by the Coqelicot winery to taste the best they have to offer. A real stand out for us was the Coquelicot Sauvignon Blanc . It was very light in the glass with a beautiful light color . On the palate this Sauvigon Blanc was refreshing with citrus notes and a crisp finish. Louis van Tonder took Elaine from VINO LAS VEGAS on a tasting journey that encompassed most of their line.

It is always a pleasure to find a new winery that we have not discovered before that has so many hidden treasures. For more information about Coquelicot you can email Louis at louis@rvtwine.com


Join Elaine from Vino Las Vegas and Louis from Coquelicot as they take you through these magnificent wines and talk about the history of the vineyard.

Elaine from VINO LAS VEGAS gives a lesson on wine making

Elaine from Vino Las Vegas has been an educator for many
years. While in the Sta Rita Hills Elaine gives a lesson on wine making and how to measure sugar content and temperature once the grapes have been punched down.

Elaine from VINO LAS VEGAS speaks with Richard Sanford the first to plant Pinot Noir in the Sta Rita Hills

It is not often you get to meet a true pioneer in any
profession. Vino Las Vegas visited Richard Sanford formally founder of Sanford wines now owner of Alma Rosa winery in the Sta Rita Hills.

Richard came to the Santa Ynez Valley 38 years ago with the desire to create wines that would rival the best of France. He was the first to recognize the potential of the Santa Rita Hills and first to plant Pinot Noir vines in the area.

In 1970 Richard planted the first Pinot Noir in the area near Sanford and Benedict Vineyard and never looked back.

Alma Rosa winery and tasting room is a refreshing throwback to the time when the Sta Rita Hills was just beginning.
When visiting the tasting room visitors have a choice of a "special " pinot noir tasting or the regular tasting that features most of the line that Alma Rosa produces. We were treated to the
Pinot Noir tasting by none other than Chris who many many recognize from the movie Sideways.

Alma Rosa is a great place to stop for a sense of history and some great wines. For more information please go to http://www.almarosawinery.com



Elaine from Vino Las Vegas sat down with Richard Sanford who founded Pinot Noir in the Sta Rita hills and spoke to him about how he got started and his past at Sanford wines.

Vino Las Vegas visits Dragonette Cellars as well as meeting new winemaker Nico Cuera

Brothers John and Steve Dragonette and close friend Brandon Sparks-Gillis formed Dragonette Cellars in order to fulfill a dream to make wine in the Santa Ynez Valley.

Before they got started on their project all of them gained knowledge from the ground up , learning from many of the veteran wine makers and growers in the area. Once they felt they were ready John, Steve and Brandon moved their families to the area and had their first vintage in 2005.

Dragonette has no employees, and each of the partners puts their time, and hard work into their winery. Vino Las Vegas first sampled their wines in June. Their wines capture

the essence of the appellation , which in our opinion, is one of the best in the country for Pinot Noir and Syrah. One of most impressive things about Dragonette is they all have the passion to make it work and have done a great job. Vino Las Vegas sampled their current vintage and once
again they have done the appellation justice. Dragonette is one winery we plan on visiting whenever we are in the area. For more information please go to http://www.dragonettecellars.com





When you speak to new wine maker Nico Cuera you have the impression you are speaking to someone who has been making wines for years.

In fact, he has been working in the wine making
industry less than two years. He caught the "bug " and became a "cellar rat " for Ampelos Cellars in the Sta Rita Hills for last years harvest. Since then he has stayed in the area and over the winter months was responsible for doing a frost damage assessment all over the valley.

This year Nico has been working at many of the vineyards and has forged relationships with many of the legendary names in the area. Vino Las Vegas met with Nico as he was crushing his own Petite Syrah and were impressed with this young wine maker. We look forward to what Nico will produce in the future. With his passion and work ethic we have no doubts he will be successful .






Join Elaine and Scott from Vino Las Vegas as we meet these two young wine makers and see the passion they have for their wines.

More than 12 James Beard Award Winning Chefs take us on a trip aound the U.S at the JBF Gala at the Venetian-Palazzo Resorts

The James Beard Foundation' s Taste America spent 3 days in Las Vegas where this special group of JBF award winning chefs showed off their skills to benefit the James
Beard Foundation.


" Taste America Las Vegas will salute America's newest and most exciting culinary capital in fitting style, with exclusive dining experiences , educational events and an all-star list of participating James Beard Foundation Award-winners," said Susan Ungaro , President of the James Beard Foundation.









The Gala event held at the Venetian/Palazzo was hosted by Susan Ungaro, President of the James Beard Foundation and JBF Award Winner Charlie Trotter , Restaurant Charlie.


Many local Las Vegas Chefs hosted the event as well . Zach Allen , Carnevino/B&B Ristorante/Enoteca San Marco , David Burke, David Burke Restaurant, Olivier Dubreuil and Long Nguyen from the Venetian Palazzo Resort , Ludovic Lefebvre , LAVO, JBF Award Winner Luciano Pellegrini , Valentino and David Robins, Wolfgang Puck Fine Dining Group all welcomed more than a dozen JBF award winners to the Gala.


After a warm welcome from Terry Jicinsky, Senior Vice President of Marketing, Las Vegas Convention and Visitors authority and JBF President Susan Ungaro the festivities began.

We began the coast the coast tasting trip with Chef John Sundstrom of Lark, Seattle . His Hamachi Crudo with Fennel, Preserved Lemon, Picholine Olive and Wild Fennel Salt paired with Au Bon Climat 2004 "Hidegard" Estate.

Luciano Pellegrini of Valentino , Las Vegas was back
at work again with his Creamy Rabbit Spezzatino with
Fontina-Stuffed Bucatini and Funghi di Bosco this wonderful creation was paired with Umani Ronchi San Lorenso 2004 Montepulciano


R.J Cooper III from Vidalia, Washington, D.C was next with his creation of Sage Fennel Sausage, Stuffed Stoltzfus Farm Suckling Pig with Rye Berries, Huckleberry
Mustard and Rye Jus. The David Bruce 2005 Russian River Valley Pinot Noir paired well with this dish.


Adam Siegel of Bartolotta's Lake Park Bistro, Milwaukee finished up the 4 course meal with Strauss Free Raised Veal Cheeks with Onion Compote , Arugula and Celery Root Salad. Hahn Estates 2006 Meritage complemented Chef Adams creation very well.

As we were taken on this culinary journey throughout the U.S , Restaurant critic Allan Richman and local critic John Curtis conducted the live auction which featured items that many could only dream of and the James Beard Foundation could make a reality.


These items included many tempting choices like a culinary road trip stopping at over 7 culinary cities and dining at the JBF Award winners home restaurants , Dinner with JBF Award winner Charlie Trotter, Las Vegas shows with VIP treatment and many more. The funds raised from the dinner and auction help to support many JBF programs such as their large scholarship program , the award ceremony that is know throughout the world and educational conferences. What a better way to enjoy some VIP treatment and support a great culinary organization.

In accordance with JBF tradition, the local host chefs join the featured chefs on stage for a procession of chefs. It was truly an amazing site when more than 12 JBF Award winners took the stage in Las Vegas. Patrick Connolly, Bobo NYC , RJ Cooper III Vidalia, Washington D.C, Traci Des Jardins, Jardiniere, San Francisco, Jean-Louis Gerin, Jean-Louis, Greenwich Ct, Donald Link, Herbsaint, New Orleans, Shawn McClain, Spring, Chicago, Adam Siegel,Bartolotta's Lake Park Bistro, Milwaukee, Holly Smith, Cafe Juanita, Kirkland Wa, Robert Stehling, Hominy Grill, Charleston SC, John Sundstrom, Lark, Seattle, Celina Tio, Julia, Charlotte, NC and Fabio Trabocchi, Fiamma, NYC were joined by the seven host chefs for the procession .

For us at VINO LAS VEGAS this whole event awe inspiring. Meeting many young "upcoming" chefs along side these legendary chefs was a humbling experience . These JBF Taste America events are something we will soon not forget.

Join Elaine and Scott Harris of VINO LAS VEGAS as we take you inside the Gala and meet some of the people involved.





The James Beard Foundation is a not-for-profit organization dedicated to celebrating America's culinary heritage. To find out more about the James Beard Foundation you can visit http://www.jamesbeard.org