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2017 Vegas Uncork’d celebrates celebrity chef feasts — PHOTOS

DAY 1

Vegas Uncork’d by Bon Appetit all started with a splash as chefs Mary Sue Milliken and Susan Feniger ceremoniously sabered a bottle of Perrier-Jouet at The Vortex at The Linq Hotel on Thursday. Mary Sue and Susan have been part of the epicurean extravaganza for the past 11 years and are the first female chefs to lead the saber off. To recognize their support, they were given sabers to do the honors.

The duo were back in action at their Border Grill at The Forum Shops at Caesars Palace as guests competed in a fun-filled quickfire challenge making a margarita, identifying secret ingredients and creating the perfect guacamole.

At The Venetian, chef Timon Balloo invited guests at his Sugarcane Raw Bar Grill to sample small plates, including Spanish octopus, goat cheese croquettes with Membrillo marmalade, blue fin tuna tartare with Yuzo Kosho and avocado puree and West Coast snapper ceviche.

Restaurant visionary Frank Pellegrino Jr. celebrated the 10th anniversary of the Las Vegas location of Rao’s and the family’s newest cookbook, “Rao’s Classics,” with a dinner at Caesars. Diners indulged in traditional meatballs, braised beef short ribs and more.

Steak connoisseurs joined with Greg and Marc Sherry at their Old Homestead at Caesars. The evening started with prime beef carpaccio salad with chocolate olive oil vinaigrette, cocoa nibs and pinot gel, followed by white chocolate-poached Maine lobster with black truffle gnocchi and Meyer lemon foam. For the main course, diners enjoyed dark chocolate-rubbed New York strip with foie gras bread pudding and chocolate molt.

At Restaurant Guy Savoy, the Michelin-starred chef served a multi-course dinner highlighting dishes normally found at his Paris, France, location just named No. 1 restaurant in the world by La Liste. Diners enjoyed lobster salad “Bellevue,” artichoke and black truffle soup with toasted mushroom brioche and black truffle butter and whole roasted veal saddle with spring garnish and natural jus. Guy also hosted the only Krug Chef’s table in the United States where six patrons sipped on Krug champagne and dined on dishes Guy prepared.

And Maximillian Chow hosted the first anniversary of Mr Chow at Caesars. It was an amplified menu featuring dishes from the original London location now celebrating its 49th anniversary. The main course featured his acclaimed Beijing duck.

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