Thursday, April 29, 2010

If you are in Vegas next Friday, May 7...

On Friday, May 7 Caesars Palace will host the world’s greatest chefs at Vegas Uncork’d Presented by Bon Appétit, for the signature Grand Tasting event. A virtual “who’s who” in the culinary world will gather to offer tastings from their celebrated kitchens. More than 50 restaurants, 30 vintners and distillers from around the world will provide samplings of fine wines and spirits. The centerpiece event will be showcased at the famed resort’s all-new Garden of the Gods, an exquisite five-acre swimming oasis with eight distinctive pools and idyllic gardens, each offering a unique experience for guests.

The poolside Grand Tasting offers an unmatched opportunity to mingle with the world’s top culinary talents, while sampling a staggering variety of signature dishes prepared by the city’s roster of award-winning chefs. Scheduled to attend: Guy Savoy, Alain Ducasse, Bobby Flay, Hubert Keller, Bradley Ogden, Charlie Palmer, François Payard, Osamu “Fuji” Fujita, Yu Li, Laurent Tourondel and Masa Ishizawa, along with dozens of additional premiere chefs.

Below are just some of the mouth-watering experiences awaiting guests at the Grand Tasting:

Bradley Ogden:
• Lamb sausage with garlic cracker, tomato vinaigrette
• Butterscotch pudding
Restaurant Guy Savoy:
• Artichoke and black truffle soup, with mushroom brioche and truffle butter
• Vegetable “canon” stuffed with herbs and carrot emulsion
Payard Pâtisserie & Bistro:
• Oven roasted strawberry with candy fennel and homemade Greek yogurt
• Vanilla panna cotta with caramel poached pear
• Payard decomposition warm cream brulée and chocolate mousse
• Orecchiette con rapini e sausicce, pan-seared Italian sausage and broccoli rabe sauce served with orecchiette noodles
• Rao’s traditional, authentic Neapolitan beef, veal and pork meatballs slowly cooked in tomato sauce
Mesa Grill:
• Sea scallop and red pepper salad with charred corn and avocado relish
• Crispy braised pork belly, fricassee of spring beans, mustard seed braising liquor
• Albacore tuna tartar, Japanese kombu, white soy and puffed rice
• Valrhona chocolate mousse, hazelnut tuile
Beijing Noodle No. 9:
• “Bird's Nest” shrimp ball
• Sichuan spicy cold noodles with sliced cucumber
Sea Harbour:
• Fried wonton stuffed with shrimp and pork
• Preserve pork knuckle cold cut
Café Martorano - Rio All-Suite Hotel & Casino:
•Lightly breaded pan-fried eggplant served with homemade mozzarella, vine-ripe tomatoes, aged balsamic vinegar, extra-virgin olive oil topped with arugula salad and slices of imported parmigiano-reggiano
• Homemade meatballs with ground pork, choice veal and ground beef, served in a fresh San Marzano tomato sauce
Strip House – Planet Hollywood Resort & Casino:
• Goose fat potato chips with warm gorgonzola fondue

Grand Tasting tickets are $175 in advance or $195 at the door. The event begins at 7:30 p.m. For more information, including purchasing tickets or reserving hotel accommodations starting at $120 during the week or $160 during the weekend, visit

Caesars Palace is the world’s best known resort-casino, celebrating the glory that was Greece and the grandeur that was Rome, in an 85-acre destination location that sets the standard for entertainment, dining and luxury. Find Caesars Palace on Facebook at or (@caesarspalace).

Vegas Uncork’d Presented by Bon Appétit is a unique, four-day culinary extravaganza featuring 30 intimate luncheons, dinners, tastings and other immersive and entertaining culinary experiences at six resorts including Bellagio, Caesars Palace, MGM Grand, Mandalay Bay, Wynn/Encore and The Venetian/The Palazzo. Unlike many other high-profile culinary festivals, Vegas Uncork’d specializes in offering epicureans the chance to literally rub elbows with some of the world’s most celebrated chefs and expert sommeliers. Among the famous names participating this year are chefs Paul Bartolotta, Cat Cora, Alain Ducasse, Todd English, Bobby Flay, Joël Robuchon, Wolfgang Puck and many more, as well as Bon Appétit magazine Editor-in-Chief Barbara Fairchild. Call (877) 884-8993 or visit

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