Bon Appetit master chef luncheon series was held Friday at The Palazzo and Venetian Las Vegas resorts. World-renowned chefs during the Vegas Uncork’d luncheon event created unique menus to excite the palate.
Celebrity Chef Wolfgang Puck along with Bon Appétit Editor-in-Chief Barbara Fairchild and co-host, Andrew Knowlton, Bon Appétit’s Restaurant Editor, spent the afternoon enjoying a delectable four-course meal at CUT restaurant. CUT is modeled after an award-winning Beverly Hills restaurant, offering a contemporary twist on the classic steakhouse.
The delicious meal consisted of Austrian White Asparagus, US Kobe New York, Butter Poached Maine Lobster and Baby Banana Brulee. Restaurateur Piero Selvaggio of Valentino stopped by to say hello while Chef Wolfgang Puck was preparing the dishes! Guests received Wolfgang Puck’s newest cookbook, ‘Wolfgang Puck Makes It Easy.’
James Beard award-winning chef Joachim Splichal of Pinot Brasserie prepared a Parisian brasserie meal for guests at the Venetian. 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 tomato and avocado, sweet and sour Santa Barbara spot prawn, a main entrée of Spring Lamb sampler with goat-cheese-tomato-asparagus stuffing and a wonderful dessert of Chocolate beignet with cherries chaud-froid. Each guest received a copy of ‘The Patina Cookbook.’
Restaurateur Piero Selvaggio and Chef Luciano Pellegrini hosted an intimate luncheon inside Valentino at the Venetian 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 contemporary and classic Italian cuisine.
Guests began the culinary journey with a Tartare Trio and Agrumato, next enjoyed Spring Lamb Medallions with Tender Fava Beans, Risotto all’Onda with Dover Sole Filet and Spicy Vodka Sauce, and Gelato. The Valentino Cookbook was presented to each guest to take home and continue the experience.
Extraordinary executive chef interactions, wine pairings and culinary conversation were part of the afternoon events with three James Beard award-winning chefs. Photo credit: IS Photography/www.imagesofvegas.com
Bill Cody is an entertainment reporter and journalist in Las Vegas. He reports on celebrities, events and all things Las Vegas. Visit VegasBill on twitter.