The Central Coast Wine Classic provides many opportunities for its guests to increase their knowledge of food and wine from around the world by offering many Symposiums on a variety of topics.
The Champagne Deutz Symposium with Fabrice Rosset provide guests with a very special opportunity to sample some of the world's greatest Champagnes , one of which only 0.012% of the population will ever have the opportunity to taste. This is what we feel is one the many aspects the Central Coast Wine Classic has to offer.
Nestled into the slops of the famous vineyards of Aÿ, France are the picturesque stone buildings of Champagne Deutz, founded a century and a half ago by William Deutz and Pierre-Hubert Geldermann.
Today, Deutz upholds the traditions of fine champagne-making handed down through five generations. Owning a significant portion of its own vineyards, Deutz selects only top quality grapes from 275 acres of vineyards in the finest crus of Champagne. The wines are slowly and carefully aged in Deutz’ chalk-walled cellars far beneath the historic village of Aÿ.
One of the oldest members of Champagne’s prestigious association of Grands Marques houses, Champagne Deutz has been making distinctive champagnes characterized by finesse, elegant vinosity and complexity since 1838.
Fabrice Rosset came all the way from France to take us through these incredible Champagnes.
More than 20 years ago, Fabrice Rosset joined the House of Louis Roederer and worked alongside Jean-Claude Rouzaud (owner of the Company) as Export Director, International Sales & Marketing Director and Vice-President. Fabrice is now Chairman and CEO of Champage Deutz.
The history of Champagne Deutz is long and colorful to say the least. Champagne Deutz was founded in 1838 as Deutz & Geldermann. The two immigrants from Napoleonic Prussia — Geldermann, a Champagne salesman, and Deutz, a negociant — opened an office with no vineyards. The cuvées were bought sur lattes, already in the bottle, and were then disgorged, the dosage added and the wines labeled
When René Deutz and Alfred Geldermann inherited the business from their fathers in the late 1860s, sales of their Champagne had been consistently rising for years. Alfred Geldermann later married René's sister, Marie Deutz, strengthening the bonds of partnership.
Deutz took its place among the great Houses of Champagne when it became a founding member of the Syndicat des Grandes Marques.
During the Great Depression, disaster was avoided when Marie Deutz reinvested a large part of her considerable personal wealth into the Company.
A new commercial director was chosen to replace Charles Van Cassel. Georges Kaminski soon had the House's sales in order, and by 1934, a normal rhythm returned to the financial affairs of Deutz: 132,530 bottles sold, two thirds on the French market. This upward curve continued through the second World War.
In 1938, just before WW II, René Lallier died, leaving the company to his son Jean Lallier. His first task was to get the winery through the war years.
These were difficult times because there was no money to buy grapes, no bottles, no horses to help work in the vineyards, and above all no men to make the wine. But paradoxically, the Third Reich did nothing to stem the flow of champagne production. In fact, the wineries of Champagne were forced to collectively produce between 15 million and 18 million bottles in five years, and obliged to supply the German Army with a set number of cases in proportion to annual production.
Up to the 1950s, Deutz & Geldermann survived on 200,000 bottles a year. Before regular commerce could be revived, the reconstitution of the champagne stocks had to be organized
André Lallier instituted modern methods of management to meet the challenges of the '80s and '90s. While maintaining many of the wine making techniques taught him by his father, André also asserted Champagne Deutz' modernity and implemented many technical upgrades in the winery - finer presses, a better tank room, and an improved disgorgement process.
"The primary materials in the making of champagne have evolved so much," he said. "The present-day grapes are healthier, better cared for, vinified in vats of stainless steel instead of wood, temperature controlled, and all oxidation is avoided."
André focused on improving Deutz' sales network in France, and production grew from 29,000 cases in 1965 to 85,000 cases in 1996.
In 1996, André retired. His son, Jean-Marc Lallier, remains as Export Director. The new President of Champagne Deutz is Fabrice Rosset, a 20-year sales and marketing veteran with Champagne Louis Roederer.
Today, the past and present live contentedly together at Aÿ, merging tradition and technology to create elegant champagnes in the timeless Deutz style.
After Fabrice told us the amazing story of Detuz is was now time to "taste" the history and he was with us every step of the way.
The Central Coast Wine Classic is not just about wine but great food as well.
Celebrity Chefs and local Chefs alike spread out all over California's Central coast from The Hearst Castle , Private homes , San Luis Opispo and the Edna Valley to provide a wonderful culinary experience to the guests with some very picturesque settings.
We were picked up in our Chauffer driven coach and transported to the Edna Valley as the sun was setting over the vineyards . Our winery dinner was at the famous Edna Valley Vineyards.
Edna Valley was approved as an American Viticultural Area (AVA) in May 1982 because of its unique topographical setting and grape growing characteristics. This unique geographical location, cool climate and soil content all have an influence over the grapes grown in the valley and the wines made from those grapes.
The convergence of maritime climate, the marine sediment in the soil, and the volcanic influences of granite and tufa give Edna Valley wines a distinctive flavor. These are big, concentrated wines that maintain their balance. Edna Valley Vineyard sits in the heart of this appellation and benefits from these traits that combine to make this appellation unrivaled in may respects.
Edna Valley's Director of Winemakeing Harry Hansen met the guests as we sampled his Viognier , White Rhone " V " , Pinot Noir and Syrah and we enjoyed Pissaladiere , Grujeres of Compte cheese and Confit of Duck with Roasted Garlic.
Harry explained at the heart of his wine making is the idea that wine should be as pure an expression of the place and the grape as possible.They handle the fruit gently and treat the wine with respect, minimizing pumping, fining, and filtration.
His wines are aged mainly in French oak barrels selected for their complementary qualities. In short, he uses an artisan's approach to New World wine making. Edna Valley Vineyards focuses on estate-grown Chardonnay and produce Pinot Noir, Syrah, Merlot and Cabernet Sauvignon using new varietal clones. They craft a variety of limited production wines that are sold exclusively in their tasting room.
Paragon vineyard is planted to the following mix of varietals that thrive in this microclimate:
Pinot Noir 18%
Sauvignon Blanc 5%
Pinot Gris 3%
After enjoying some French starters and taking in the view, it was time to move into the dinning room overlooking the vineyard. Harry Hansen delighted us when he explained that he will be taking us to France , Italy , Spain , Croatia and Germany all featuring wines from right outside our window !
Italian First Course
Black mussels , cockels & spot prawns with white wine tomato herb broth
2008 Pinot Gris
Spanish Second Course
Handmade sausages with Bloomsdale spinach & garlic cream finished with Bacon , date and chutney
Barrel Sample 2009 Grenache
Pork involtini stuffed with greens & wild mushrooms on a bed of white bean puree
German Dessert :
Chocolate & Vietnamese coffee tart with lemon whipped cream
2009 Sweet Edna
We could not help but reflect on our moonlit drive out of the Edna valley on the meal we had just had and the wonderful diversity of the Edna Valley and Edna Valley Vineyards. For more information on Edna Valley Vineyards or for a visit please visit ednavalleyvineyard.com.
Tell them VINO LAS VEGAS sent you and have fun .
Unlike some events we have attended over the years, The Central Coast Wine Classic pretty much covers the world of food and wine.
With the early morning fog still hovering over the
With more than 2,000 grape varieties and 27,000 producers, the Italian wine world is a challenge to professionals and enthusiasts as well.
Christy explained our Menu dell’ Assaggio which featured six amazing Italian wines and we began our early morning journey through
Murgo 2007 Brut Rose Sicilia – Nerello Mascalese
This Estate has been producing wines since 1850 , and is located very close to Mt Etna and its Volcanic sands which impact the minerality of the wine. This lovely metodo classico showed us delicate flowers and crisp apples providing us a great way to start the day.
Movia 2007 Lunar Friuli/Brda –Ribolla Gialla
Movia has been producing wine for more that three centuries. This wine is unfiltered and Bio Dynamic as well showing the Kristancic family’s non interventinalist approach to wine making . On the palate , the wine was clean with intense minerals and floral notes on the nose as well.
Gravner 2003 Ribolla Gialla Anfora
Josko Gravner is
Le Macchiole 2007 Bolgheri Rosso Toscana-
Merlot , Cabernet Franc , Sangiovese , Syrah
Bolgheri Rosso debuted with the 2004 vintage . This wine was a nice and mouth watering surprise to us with it’s French Blend and a touch of an Italian flair with Sangiovese in the forefront.
II Palazzone 2004 Brunello di Montalcino Toscana-Sangiovese Grosso
II Palazzone “ The Big Place “ is a small estate of only 20 acres ( 10 of which are under vine ). Under the right care , these wines exhibit an austere character and possess the ability to age very well. This wonderful Sangiovese adheres to the DOCG prescription of three years but extends the bottle ageing six to eight months longer than other estates. The II Palazzone 2004 was well structured and elegant.
Corte Sant’ Alda 2004 Amarone Veneto-Corvina , Rondinella , Corvina Grossa
Amarone is the flagship of
The Central Coast Wine Classic with its intimate , educational events moderated by experts in their field such as Christy Canterbury provide a wonderful way to learn , dine and sip while giving back to the arts .
VINO LAS VEGAS invites you to indulge your culinary fantasies at the third annual Carnival of Cuisine, August 7, 2010. You’ll have the chance to sample sublime creations from over 20 award-winning restaurants of The Venetian® and The Palazzo®, watch live cooking demonstrations, plus enjoy complimentary beverages and great entertainment.
The Venetian and Palazzo Resort's James Beard Award-winning chefs have won praise from some of the toughest food critics in the world and now you can experience an array of their wonderful fare for yourself. Enjoy dishes provided by Bouchon, Carnevino, CUT, Grand Lux Cafe, LAVO Restaurant, Pinot Brasserie, TAO Asian Bistro, Valentino, Morels French Steakhouse & Bistro,
Ticket holders will have the chance to win prizes including signed cookbooks, restaurant gift certificates and show tickets.Carnival of Cuisine is presented by Grazie, the premier loyalty program that rewards guests of The Venetian and The Palazzo.
Tickets are on sale now and may be purchased in person at any Venetian or Palazzo box office, by phone at 702.414.7469 or online atwww.venetian.com or www.palazzolasvegas.com. Tickets are priced $50 (all inclusive), and $75 for VIP tickets that include early 12pm admission and a gift.
Guests must be 21 and over to attend Carnival of Cuisine. Grazie members may use Grazie points towards tickets to this one of a kind event. Please call Grazie at 877.2GRAZIE or 702.414.4116 for more information.
Twenty-Sixth Annual Central Coast Wine Classic
Thursday, July 8, through Sunday, July 11, 2010
San Luis Obispo County, located halfway between San Francisco and Los Angeles, has earned worldwide recognition and respect for the exceptional quality of wine grapes produced in this ideal viticultural area. The area includes the Edna Valley, the Arroyo Grande Valley, each a designated American Viticultural Area, the Avila Valley and Nipomo.
Join us and experience the beauty and diversity of California's Central Coast! Participate in the 2010 Twenty-Sixth Annual Central Coast Wine Classic. The lovely areas of Avila Beach, Shell Beach, San Simeon, Arroyo Grande, San Luis Obispo and Paso Robles will be the venues for this long running a very prestigious event.
With a schedule like this there is something for everyone !
Barrel Tasting —
Featuring yet-to-be-released wines from an array of California wineries,Dinner at Hearst Castle in San Simeon — $1250.00 Per Person
Featuring New Orleans chefs Emeril Lagasse of Emeril's, Tory McPhail of Commander's Palace and Susan Spicer of Bayona, with Michael Hutchings of Santa Barbara presenting the hors d'ouevres, coordinated by Chef James Sly's Team, six courses with matching wines from Vintner Dignitaries, including Champagne DeutzFourth Annual Central Coast Wine Classic Paulee/Bring-Your-Own Special Bottle Dinner —
Presented by Dolphin Bay Executive Chef, Evan Treadwell, at Dolphin Bay Resort & Spa
Featuring wines from Alma Rosa winery & Vineyards, Au Bon Climat, Carmody McKnight Estate Vineyards, Chamisal Vineyards, Chasseur Winery, Donum Estate Winery, Laetitia vineyard & Winery, Michaud Vineyards, Pisoni Vineyards, Sierra Madre Vineyard, Sinor-La Vallee Winery, Talbott Vineyards and Vine Hill Winery, at Dolphin Bay Resort & SpaUnique Blend Symposium —
Including both white and red wines that are composed of very unusual blends and that are of exceptional quality, from the following wineries: Au Bon Climat, Castoro Cellars, Demetria Estate, Jada Winery, JK Wine Company, L'Aventure Winery, Lone Madrone Winery, Qupe Wine Cellars, Tablas Creek Vineyard and tangent Winery, at Dolphin Bay Resort & SpaEmeril Lagasse Cooking Demonstration & Luncheon —
Hosted by Narsai David and featuring Celebrity Chef, Emeril Lagasse of New Orleans, with cuisine paired with the wines of Au Bon Climat, at Dolphin Bay Resort & SpaRiedel Stemware Symposium with Georg Riedel —
Featuring special vintners on the panel whose wines will be presented by Georg in the Riedel "Vitis" Series of Stemware, Vitis Riesling, Vitis Montrachet Chardonnay, Vitis Pinot Noir & Vitis Cabernet Sauvignon, with the four specific glasses included for each person attending the Symposium. The retail value of such a set is $170.00. At Dolphin Bay Resort & Spa.Champagne Deutz Symposium —
Hosted by Fabrice Rosset, Chairman of the Board of Champagne Deutz, and featuring the panoply of exceptional renderings of Champagne Deutz, at Dolphin Bay Resort & Spa.Winery Dinners at Restaurants and Wineries throughout San Luis Obispo County —
Including Ancient Peaks Winery at McPhee's Grill in Avila Beach, Baileyana Winery & tangent Wines at Lido Restaurant at Dolphin Bay Resort & Spa, Claiborne & Churchill Vintners, Saucelito Canyon Vineyards and Tolosa Winery at the San Luis Obispo Country Club, Eberle Winery at the Winery, Edna Valley Vineyard at the Winery, Justin Vineyards & Winery at the Winery, Still Waters Vineyards at the Winery, and Windward Vineyard and L'Aventure Winery at Windward Vineyard. Transportation from & returning to the Dolphin Bay Resort & Spa is included.Saturday : Rare & Fine Wine & Lifestyle Auction, Silent Auction and Luncheon —
All Auction activities are at the Official Host Auction Venue, the Avila Beach Resort, in Avila Beach. *Silent & Live Auctions, Luncheon & Live Auction Catalog are included in the Rare & Fine Wine & Lifestyle Auction attendance price. Transportation from & returning to the Dolphin Bay Resort & Spa is included.
Italian wine authority and recent Central Coast Wine Classic Fine Wine Honoree, Sergio Esposito, owner of Italian Wine Merchants in New York, will lead an exciting tasting of the wines and producers that led to the creation of his seminal book on the Italian wine culture, Passion on the Vine: A Memoir of Food, Wine and Family in the Heart of Italy (Broadway Books, April 2008), a colorful narrative and evocative memoir of his journey from Italy to America to become America's foremost authority on Italian wines.Reserve Wine Tasting —
Featuring the most special wines of 75 California wineries, at Dolphin Bay Resort & Spa.
The net proceeds from the Wine Classic, the Foundation funds specific projects for 501(c)3 non-profit corporations in San Luis Obispo County and Santa Barbara County whose missions are in the Healing, Performing or Studio Arts. Over the past six years the Foundation has conferred grants totaling $1,370,025 to 62 such non-profits. Grants for 2010 will be conferred in early October in San Luis Obispo.
VINO LAS VEGAS and The Cuisineist will be on hand to experience the central coast like only the Central Coast Wine Classic can do. With seminars , dinners and even a luncheon with Chef Emeril himself. This promises to be a very unique experience. See you there !
For tickets and more information please visit http://www.centralcoastwineclassic.org
The Palazzo Resort located right in the middle of the famed Las Vegas Strip is well known for its accommodations , shows and dining venues. This Resort has always had an outstanding reputation of "doing it right ". The AZURE Luxury pool spoils its guests keeping with the Palazzo's well deserved world wide reputation .
Summer is here and what a better place to relax for a week or just a weekend than at the Palazzo Resort. Recently American Idol alum , Katharine McPhee made a special musical appearance for " Stereo Love Saturdays ". This very special young talent took to the poolside stage and hosted an afternoon party to celebrate the launch of Belvedere Pink Grapefruit Vodka.
Katharine performed a musical set for her fans at AZURE pool. Feeling the Las Vegas heat , she took off her stiletto heels and gold necklace to jump off the stage and get into the water where she sang to her appreciative fans.
She laughed and said , "I don't know about you, but I'm having fun here celebrating Belevedere Pink Grapefruit Vodka and of course hanging here at The Palazzo." And who could blame her !
Back on stage, she cooled off by spritzing herself with an Evian water misting and sang a song she wrote "Surrender" while fans clapped and cheered and then performed her rendition of Kings of Leon's hit "Use Somebody" while the crowd sang along.
As she was getting ready to exit the stage, the pool guests started to scream for one more song. She asked for requests and her fans yelled "Somewhere Over The Rainbow." For those who watched American Idol , she did a wonderful version of this classic American song on the show and did not miss a beat on this warm cloudless day in Las Vegas. This young talented singer has a long career in front of her.
This is where the high-profile keeps a low profile while enjoying exquisite amenities and even complimentary frozen grapes and fresh fruit, Evian misting , chilled towels, and sunscreen application.
Taste of the Nation Las Vegas was help at the Rain Night Club inside the Palms Resort and Casino. Las Vegas has become a culinary center and the city’s hottest chefs and mixologists showed up and donated their time and talent to create this sensational event
We entered the spacious night club venue that had been turned into a Foodies dream all for a good cause. We stopped and sampled great dishes from award wining Chefs like Rick Moonen of RM Seafood , Lucciano Pellegrino of Valentino , Michael Jordan of Rosemarys Restaurant and Kim Canteenwalla of the Society Cafe in the Encore Resort just to name a few. Restaurants such as The Capital Grille , Sushi Samba and Michael Mina's American Fish were serving their best.
In addition to the best cuisine, fabulous wine, and tantalizing spirits guests enjoying live entertainment by Bobby Yang, Otherwise, and DJ Theory. The event also included a fabulous live auction featuring auctioneers Molly Sullivan and Nate Tannenbaum .
Since Share Our Strength developed its childhood hunger strategy in 2004, The Taste of the Nation grant recipients and state partners have achieved impressive results to end childhood hunger:
Project Dinner Table started as a concept to bring the community together as an interactive entity sharing the bounty of social interaction by sharing a communal meal of local seasonal produce and other local foods grown in Nevada.
This worthwhile organization selects a local charity for each individual event to donate proceeds. What a great way to give back to the community by enjoying a lovely dinner that supports our state and city.
We were invited to meet with members or our community in a unique setting, the Las Vegas History and Museum and Heritage Park. Executive Chef Joe Koniski prepared the fare with the unique pairing of beers from the famous Anheuser-Bush company. Multi-generational Brew Master, George Reisch enlightened us with the history of the company and the craft of making beers that have been around the American scene for many, many years.
As we entered the museum, there was a lovely platter of artisanal cheeses and meats from Valley Cheese and Wine of Las Vegas. If you have not been out to 1770 W. Horizon Ridge to this unique wine and cheese story, it is worth the trip. We did not have to venture out to Henderson, but to the amazing platter that was before us. Waiters brought around small bites for us to sample. We loved the shrimp and scallop cerviche, with lime caviar. It was light and delicate, with a nice crisp texture. Bud Light Lime Margaritas were served in accompaniment with the preamble. We also tried the mustard crusted beef tenderloin with a cream horseradish and a duck crackling crostini, a confit of duck marinated goat cheese, and sun-pickled cherry bomb peppers. The last two bites were hearty and easy to overindulge in. We were now ready to begin the official dinner as our host indicated that the tables were ready.
We proceeded to large tables under large white tents outside to meet the other s that came here to partake at the community tables set up for family style dining. What a great way to meet people by sharing a great meal together. Our first course, was a carrot dish with locally grown carrots from the Gilcrease Orchard located in the Northwest part of valley. Yes, Las Vegas does have a place where you can pick and buy fresh seasonal produce. This time, we were having Spicy Thai Carrot Puree, Tri-Colored Carrot Ribbons, and cured carrots paired with A Budweiser Select 55. The beer held spicy orange notes, which of course, melted well with the tri-carrots course.
The second course was a prosciutto, arugula, and watercress salad with figs, roasted crushed hazelnuts, tossed with pecorino Toscana cheese, and a shock top vinaigrette. The dressing was created with the Shock Top Belgian White beer. The vinaigrette, actually took away some of the pepper quality of the arugula. The figs blended a slight sweetness, while the hazelnuts gave the dish a nice crunch
Now, on to the Third course of Grilled Halibut Steak, with a green onion salsa, sautéed summer leeks, , shitake mushrooms and a bacon vinaigrette paired with Budweiser American Ale. The Fish was a bit over cooked and bland. We were rather disappointed, but the beer had a nice apple pie taste which helped hold up the dish despite overcooking.
The final course was very hearty and heartwarming. The Braised Short ribs were braised for 12 hours In the Michelob AmberBock. The meat was juicy, tender and mouth watering. The pureed spring parsnips were well mashed and creamy.
The desert course of coffee rosebud espresso mousse , ricotta filled pistachio cannolis and apple and pear almond bars left us feeling satisfied and eager to meet again for another venue of Project Dinner Table.
This is great way to bring the community together by understanding that there is great food grown here in Nevada. We can all share in supporting our Nevada farmers and our community charities. Project Dinner table combines all the ingredients for a memorable and charitable evening.
They also offer more than 325 New and
Capital Grille's Master Wine Tasting Event is back and for any Wine Enthusiast and/or Foodie you cannot go wrong. This event showcases a collection of remarkable wines hand-selected by one of the world’s Master Sommeliers, George Miliotes. This one-of-a-kind event offers wine enthusiasts the rare opportunity to sample well-known vintages as well as insider wines they’ll want to know, from five of the world’s most celebrated wine growing regions.
“I strongly believe that wine education must be experiential and first-hand,” Miliotes observed. “That is why I am thrilled to be able to provide a fun and thorough wine exploration at The Capital Grille. We are especially pleased to bring some of the world’s most exclusive wines to our guests this summer, in an enlightening taste journey.”
Recently we had the opportunity to visit The Capital Grille. During our visit we were able to sample their outstanding food along with their returning Master Wine Tasting Event. This is a wine program which gives patrons a wonderful opportunity to sample some superb wines that have been specifically paired with their menu all for an extra 25 dollars per person. This special is available through September. With a reputation as one of the best steak houses in Las Vegas, this is a most excellent offer. This event showcases a collection of hand -selected wines by Master Sommelier, George Militoes.The first seven weeks (June 7 – July 25) of The Capital Grille’s Master Wine Tasting Event will feature:
A Cabernet Sauvignon from Sella & Mosca Marchese di Villamarina, and other Italian varietals
A Pinot Noir and other varietals from Villa Maria Cellar Selection of New Zealand
The second six weeks (July 26 – September 5) will highlight:
World renowned wines from
An impressive collection from
Several wines from
CAMBRIA BENCH BREAK , CHARDONNAY , SANTA MARIA 2006
We know the appellation well and were impressed by light but not over bearing influences of Oak with nice minerality and citrus. This was a lovely light bodied Chardonnay
For additional information about the Master Wine Tasting Event and The Capital Grille experience, please visit www.TheCapitalGrille.com.
The mission of Project Dinner Table is simple: create meaningful and adventurous experiences around the dinner table through community, local artisans, education and giving. Each dinner will feature one local chef preparing dinner served family-style with ingredients from local growers in a unique location. This now popular series of farm-to-table dinners kicked off April 24. The inaugural dinner sold out quickly with 130 guests seated at one long table, draped in white tablecloths – which is the signature centerpiece of Project Dinner Table.
“The first dinner was an incredible success. Ask anyone you know who attended. What made the evening so memorable was that guests not only felt a new appreciation and education for what’s grown locally, but also felt they were a world away from Las Vegas. Many said they felt they were in Napa and loved the new friends they made that night. And of course, enjoyed every mouthwatering bite of the fresh, organic dinner they experienced,” says Gina Gavan, founder, Project Dinner Table. “Everyone assumes hardly anything grows in Las Vegas. But tomatoes, apples, pears and much more are all grown within our community and for our community.”
Vegas History and Museum and Heritage Park enlightened us as we joined members of the Las Vegas community in a unique setting, Executive Chef Joe Koniski prepared the fare with a unique pairing of beers from the famous Anheuser-Bush company. Multi-generational Brew Master, George Reisch with the history of the company and the craft of making beers that have been around the American scene for many, many years.
The first weekend in May should mean only one thing to any Foodie and or Wine Enthusiast , that would be Bon Appetit's Vegas UNCORK'D held in Las Vegas. Using the word weekend is in our opinion an understatement. This event actually runs for 4 days.
“Vegas Uncork’d is truly a national culinary event with a growing international profile,” said Cathy Tull, senior vice president of marketing, LVCVA. “Most people who attend the weekend’s events come here from other cities across the country, with many coming from Canada or as faraway as Asia to participate.”
Another notable new addition to this year’s program was Friday’s intimate Masters’ Series Luncheons. The legendary Wolfgang Puck hosted 100 guests at his restaurant CUT, and Joachim Splichal (Pinot Brasserie) and Piero Selvaggio and Luciano Pellegrini (Valentino) rounded out the series at The Venetian/Palazzo, which came aboard this year as the event’s sixth and newest resort partner.
“Once again, Vegas Uncork’d has demonstrated its appeal to the uber-foodie and the luxury traveler alike,” concluded Rob O’Keefe, executive director, Vegas Uncork’d Presented by Bon Appétit. With our strategy of managed growth and the addition of new partners, chefs and restaurants to the mix, we continue to serve up an epicurean experience that showcases Las Vegas as the world’s most exciting culinary destination.”
Innovative new program additions in 2010 included the after-hours Shinkansen to Shibuya at the MGM Grand , an electric celebration of contemporary, urban Japanese culture. With the restaurant transformed into a spectacular rendition of Neo-Tokyo, revelers sampled countless sakes while enjoying freshly prepared sushi and fare from a teppanyaki bar while Japanese-style go-go dancers grooved to the high-energy dance beats spun by a Japanese DJ.
Chef Paul Bartolotta of Bartolotta Ristorante di Mare at Wynn Las Vegas racked up his third straight victory at the Celebrity Chef Blackjack Tournament held poolside at Encore Las Vegas. This year’s field included actress Laura Prepon and Bon Appétit Executive Chef Cat Cora and chefs Bobby Flay, Pierre Gagnaire, Shawn McClain, Rick Moonen, Bradley Ogden, Charlie Palmer, François Payard, Joël Robuchon and David Walzog.
The Venetian / Palazzo resorts joined in Bon Appetit's Vegas UNCORKED this year for the first time. All we can say is why did these two resorts wait so long ? From Master Series Luncheons to the star studded after hours event aside the AZURE pool, their events provided guests with class , great food and libations of choice as only these world class resorts can do.
Restaurateur, winemaker and rock and roller Joe Bastianich needs no introduction. We had thought he had done just about everything until we met him at the Palazzo After Hours: Crushed: Wine That Rocked. He paired many great wines of the world with some of the the greatest music of all time. Accompanied by Scott Ian of Anthrax and the electrifying band, Six Foot Nurse.
Bastianich lead guests and the chefs on a exploration of explosive tunes from Zeppelin and The Beatles, all the while asking the audience to "listen with their palates and taste with their ears."
Along with outstanding wines, this poolside after-hours celebration also featured signature bites from the all-star lineup at The Palazzo and The Venetian, including a Slider Bar from Executive Chef Sam DeMarco, salumi and cheese from executive chef Zach Allen of Carnevino, and a Rockin' Wing Bar from Chef de Cuisine Vince Chiyuto of Lagasse's Stadium. Hosted by Andrew Knowlton, Bon Appétit's Restaurant Editor.
Featured White Wines :
Joe Bastianich’s Sauvignon Blanc
William Hill Chardonnay
Featured Red Wines :
Kaiken Ultra Malbec
Sparkling and Dessert:
The fourth Vegas UNCORK'D continued with its tradition of unmatched events over four days of " Foodie" heaven in Las Vegas .
The Master Series dinners held all over the famed Las Vegas strip provided guests with some real "Star " quality.With a choice of Masters Series Dinners at Restaurant Guy Savoy , Bradley Ogden , Bobby Flay and RAOs there was no way anyone could go wrong.
With all of those choices we stopped in at RAOs in Caesars Palace and enjoyed a multi-course dinner featuring Chef Carla and her Southern Neapolitan dishes served family style. Bon Appetit Restaurant Editor Andrew Knowlton hosted this wonderful evening with two legendary families
The Pellegrino and Straci families need no introduction. Ron Straci, co-owner of Rao’s, remembers serving as an informal waiter in 1947 at the age of twelve during the Feast Of Our Lady of Mount Carmel. During the feast, Rao’s closed its kitchen so as not to compete with the sidewalk stands set up during the holiday.
“I was allowed to don the famous white apron the uncles wore and help serve our customers.”
"Having spent every Sunday dinner I could remember with “Mama Jake,” as my grandmother Francesca was called by her children and grandchildren, Rao’s Bar and Grill, next door to my grandmother’s, seemed like such a wonderful haven of good friends, fast smiles, and wonderful smells. I can still remember the smell and taste of the sauce and meatballs that Mama Jake would make for our family. She would make enough to feed the family and the customers at the restaurant Uncle Lou reminded me of Clifton Webb; Uncle Vincent was casual, but polished. I remember the cars, usually convertibles and mostly black Cadillacs. I remember the dogs, usually large and black, always secondhand. Strays found a home at Rao’s, always wondering in and out of the restaurant. Only the passage of time has made me an owner, but the fond memories of family, food and friends live through our line of food products.”
Carla has made many guest appearances, including cooking on the “Today” show (NBC), the Food Network, and has been a favorite at the acclaimed DeGustibus Cooking School in New York City and various Williams-Sonoma stores. She is an author as well having contributed to six cookbooks, including Meat and Potatoes, The New York Restaurant Cookbook: Recipes from the Dining Capital of the World, and Rao’s Recipes from the Neighborhood.
The Master Luncheon Series, part of the Vegas Uncork’d Presented by Bon Appetit event, was held by the world-renowned chefs of The Venetian and The Palazzo Resorts .Guests of the luncheons were taken on a culinary journey, courtesy of these talented Executive Chefs .
At The Palazzo, Bon Appétit Editor-in-Chief Barbara Fairchild along with co-host, Andrew Knowlton, Bon Appétit's Restaurant Editor, celebrated a delicious afternoon with pioneering celebrity chef Wolfgang Puck at CUT. Modeled on Puck's critically acclaimed, award-winning Beverly Hills restaurant, CUT offers a contemporary twist on the classic steakhouse. A delectable four-course meal consisted of Austrian White Asparagus, Butter Poached Maine Lobster, US Kobe New York, and Baby Banana Brulee. Restaurateur Piero Selvaggio of Valentino even stopped by to say hello while Chef Puck was preparing the dishes! At the end of the event, guests received Wolfgang Puck’s newest cookbook, Wolfgang Puck Makes It Easy
At The Venetian, guests had an opportunity to escape to an urban Parisian brasserie with James Beard award-winning chef Joachim Splichal of Pinot Brasserie. A decadent selection of Chef Splichal’s award winning California-French cuisine with everything from seafood to traditional French desserts was offered. Hosted by Bon Appétit Executive Chef Cat Cora., the exquisite menu included a first course of Layer Tuna Tower with avocado and tomato, a second course of sweet and sour Santa Barbara spot prawn, a main entrée of Spring Lamb sampler with goat-cheese-tomato-asparagus stuffing, and a scrumptious dessert of Chocolate beignet with cherries chaud-froid. The Patina Cookbook, a gift presented to each guest, complimented Chef Splichal’s afternoon culinary genius and allowed guests the opportunity to embark on their own food-inspired adventure in the kitchen.
Also at The Venetian, Chef Luciano Pellegrini and restaurateur Piero Selvaggio hosted an intimate luncheon inside Valentino with Bon Appétit Senior Food Editor, Sarah Tenaglia .
This award-winning restaurant, sister to the iconic Valentino in Santa Monica, delighted guests with a mix of classic and contemporary Italian cuisine. Starting off with a Tartare Trio with Agrumato, guests were taken on a palatte pleasing journey as they next enjoyed Risotto all’Onda with Dover Sole Filet and Spicy Vodka Sauce, Spring Lamb Medallions with Tender Fava Beans, and Gelato. The Valentino Cookbook was presented to each guest to take home and enjoy.
For inside coverage of the Valentino Masters Series Luncheon complete with Food and Wine pairings please visit
The Cuisineist Culinary Magazine