Friday, December 11, 2015

Final Details For Ultimo - A Weekend of Excellence Some Tix Available!


 The Venetian® and The Palazzo® Las Vegas announce final details for  their biggest culinary event of the year Ultimo - A Weekend of Excellence, to be held Dec. 17-20.   The annual event, with a theme of Earth, Air, Water and Fire, was expanded for 2015 to include the Team USA selection event for the prestigious Bocuse d'Or competition, one of the world's most renowned culinary events.

Most of the meal events are sold out for 2015, with just a handful of tickets remaining for theTeam USA selection event and the Farewell Truffle Brunch.

This year's featured entertainer at The Grand Banquet, the weekend's marquee event, will be Christina Grimmie. Grimmie is best known as a contestant on season six of The Voice where she finished as a top 3 three finalist on Team Adam Levine. Grimmie, who got her start on YouTube and now has more than 3 million subscribers worldwide also opened for Selena Gomez and has independently released two albums. Her recent single "Cliché" peaked at number seven on iTunes.

The Grand Banquet will take place on Friday Dec. 18 from 7 p.m. to 11 p.m. inside the stunning Grand Colonnade and will feature an extravagant European-inspired dinner with opulent culinary and drink pairings.

The Grand Banquet features a decadent menu and a culinary experience like no other, with this year's theme "Dinner in the Clouds." Celebrated chefs Thomas Kellerof Bouchon (Las Vegas, Beverly Hills, Yountville), Bouchon Bakery (Las Vegas, Beverly Hills, Yountville, New York), Ad Hoc + Addendum, Per Se and The French Laundry; Philip Tessier (first-ever American Bocuse d' Or Silver medalist); Shaun Hergatt (award-winning executive chef/partner of Juni in New York); and Ming Tsai (Massachusetts-based, award-winning chef of Blue Ginger and Blue Dragon, and popular cookbook author). Southern Wine & Spirits will provide the world-class libations, and a portion of the proceeds for this main event also benefit the Ment'or BKB foundation

A Krug Champagne, Urbani Truffles, and caviar reception will lead into an extravagant meal that will indeed be the most heavenly affair.

The Grand Banquet menu and wine pairings:

First Course
Chef Shaun Hergatt
Black truffle royale 
(maitake mushroom-hazelnuts)
Krug Rose Brut Champagne, France

Second Course
Chef Philip Tessier
Norwegian Fjord trout
(celery, onion, roe, smoked bacon nage)
Olivier Leflaive, Les Folatieres, Puligy-Montrache 2013, Premier Cru

Third Course
Chef Ming Tsai
Asian lacquered squab 
(pomegranate demi, foie gras stuffed chow fun roulade)
DAOU Estate, Soul of a Lion, Paso Robles, California, 2012

Fourth Course
Chef Thomas Keller
"Meat and potatoes" 
(grilled Snake River Farms prime beef cap, hasselback
potatoes, pickled tongue salpicon)
Memento Mori, Cabernet Sauvignon, Napa Valley, California, 2013

Dessert
Chef Jean Philippe Maury
iDessert 
(coconut crust, Tahitian cream, exotic sorbet, berry sauce)
Far Niente, Dolce, Napa, 2009

Introduced in 2013, The Grand Banquet spans the iconic Grand Colonnade of The Venetian on a stunning single table. The lavish setting with extraordinary culinary offerings was called 'the grandest meal ever served in Las Vegas' by Chef Mario Batali.

This year's Grand Banquet will take guests to new heights as they dine in the spirit of air surrounded by clouds on a table made of glass with clear acrylic glass chairs and custom effects to create a dinner in the clouds.

Following the Grand Banquet, guests are invited to an after party at The Lavo Casino Club.

ULTIMO SCHEDULE OF EVENTS:

2017 Team USA National Selection Competition
Thursday Dec 17; 9 a.m.
Venetian Ballroom
Ultimo - A Weekend of Excellence begins with one of the most prestigious food competitions in the world, the Team USA National Selection  for the 2017 Bocuse d'Or. The Venetian will host this event  with some of the country's most esteemed chefs, including Daniel Boulud from db Brasserie, Thomas Keller from Bouchon, and Jérôme Bocuse from Chefs de France in attendance as four teams compete live for the title of Team USA 2017. The winner will represent the United States in 2017 in Lyon, France.

General Admission $25 per person; VIP $40 per person

Celebrating Earth: Evening of Truffles, Wild Game and Tradition
Thursday December 17; 8 p.m.
Venezia Colonnade

The Team USA event will be followed by a special dinnerprepared by Chefs Jérôme Bocuse, Traci Des Jardins of San Francisco hot spots Jardinière and Mijita, and Josiah Citrin, who has studied under the greats Georges Vernotte, Claude Peyrot, Wolfgang Puck, and Joachim Splichal.

The theme Earth will highlight the finest ingredients from wild game, Urbani truffles, and the traditions of the revered French chef and Bocuse d'Or board member.  A portion of the proceeds for the 200-person dinner in the Venezia Colonnade will benefit the programs of Ment'or, including the Young Chef Competitions and Grant Program.

Evening of Truffles, Wild Game and Tradition Menu:

Appetizer
Chef Jerome Bocuse
Black truffle soup
Krug Grande Cuveé Brut Champagne, France

First Course
Chef Traci Des Jardins
Wolfe Ranch quail 
(foie gras, perigord truffles)
DAOU Chemin de Fleurs, Paso Robles, California, 2014
Thierry et Pascal Matrot, Charmes, Meursault 1er Cru, 2012

Second Course
Chef Josiah Citrin
Millbrook venison 
(endives, chestnut, molasses-date, rose hips)
DAOU Estate, Mayote, Paso Robles, California, 2012

Dessert:
Chef Diane Yang
Lime chiboust 
(coconut-Thai tea sorbet, Asian pear)
Kracher Cuvee, Beerenauslese, 2011

Celebrating Water: Floating Luncheon on the Grand Canal
Saturday, December 19; 12 p.m.
The Grand Canal at The Venetian

This one-of-a-kind luncheon celebrates the healing powers of "Water." The table for this seafood extravaganza will float over the Grand Canal as gondoliers serve Prosecco from their boats. This 50-person special event will transport guests straight to the Mediterranean onto a slightly submerged clear acrylic platform "floating" on the canal.

Appetizers:
Charred tuna 
(edible vegetable "garden," rye soil, avocado silk)
King crab salad 
(caviar, green apple gelee, nasturtium)
Crispy smoked shrimp 
(onion soubise)
Puffed rice chips 
(bottarga, citrus)
Puligny Montrachet, Etienne Sauzet

Main Course:
Roasted halibut
(saffron mousse, herb persillade, black garlic emulsion, white asparagus veloute)
Olivier Leflaive Chassagne Montrachet, 2013

Side dishes (family-style)
Nori brussel sprouts
Miso fondant potatoes

Dessert
Chocolate Fantasia
(mint cream, crispy raspberry, chocolate oil, chocolate streusel)
Donnafugata, Ben Rye Passito di Pantelleria, 2013

Celebrating Fire: A Mastery of Cooking Over Open Flame
Saturday December 19
Cocktail reception, 6 p.m at Doge's Palace
Dinner, 7 p.m. at The Venetian Paiza

The romantic outdoor piazza at the Doge's Palace entrance of The Venetian will heat up with the sultry allure of "Fire." Guests will sip Krug as they watch big pieces of steak, whole fish, and a traditional full-size pig roast on an open flame.

The 120-person party will then move inside to the private Paiza Club for a dinner masterfully prepared by Olivier Dubreuil, executive chef of The Venetian and The Palazzo and Dario Cecchini the famed Chianti "Butcher of Panzano." Toast the mouth-watering meal with pairings by Southern Wine & Spirits.

Open Flame menu:
Entrees
                     Wood-grilled wild salmon 
(fire-roasted poblano pepper sauce, crispy onion straws)
                                   Grilled turbot, escargot vol-au-vent
                    Spit-roasted capon 
(wild rice cake, fire-roasted red onion, cranberry, lemongrass gel)
Whole roasted hog "En Choucroute", house-made sausage
Wood-grilled giant porterhouse 
(egg yolk ravioli, shaved white truffles)
Wood-grilled USDA prime ribeye 
(aged cheddar, hash browns, perigord sauce)
DAOU, Chardonnay, Paso Robles, California, 2014
DAOU Vineyards, Seventeen Forty Reserve, Paso Robles, California, 2012

Dessert
Caramelized banana 
(cinnamon, lime)
Flamed pineapple brochette 
(Tahitian vanilla molasses)
Cardamom scented apples
Chestnut and chocolate cream puff
Cherry ganache lollipop 
(gold accent)
Chocolate croissant bread pudding 
(bourbon cream)
Oreo and macaron sandwich 
(blueberry filling, violet candy)
Kracher Cuvee, Beerenauslese 2011


Truffle Farewell Brunch
SUNDAY, DECEMBER 20; 11 a.m. - 2 p.m.
Delmonico Steakhouse

On Sunday, before it's time to say goodbye guests can join a special farewell brunch of top Italian fare. The menu will feature Urbani truffles, organic farm-fresh eggs, premium beef, house-cured salmon and Krug Champagne at Chef Emeril Lagasse's award-winning Delmonico Steakhouse.

Truffle Brunch Menu:

Choice of One:
"Ham & Eggs"
Iberico Ham with shaved asparagus, Frisee
Cured Egg Yolk, Fresh White Truffles and Champagne vinaigrette

Cured ruby red trout & caviar on poached red bliss potato
Citrus Buffalo Yogurt and Traditional garnish

Wild mushroom strudel with French escargot, Petite greens
Warm shallot vinaigrette and fresh black truffles

Maine lobster bisque with poached lobster meat

Choice of one:
Charbroiled Piedmontese Filet Mignon with Golden fertile egg,
Fresh black truffles and parsley oil

Black truffle duck boudin on foie gras biscuit with caramelized onion gravy and fresh black truffles

Maine lobster stuffed crepe with sweet corn foam and fresh white truffles

Poached golden fertile egg with parmesan potato puree, fresh white truffles and fried artichokes

Choice of one:
Fall spiced waffle with roasted pear, whipped egg nog and bourbon maple

Ginger cake and kabocka squash truffle with sweetened mascarpone and candied koacha squash

Assorted pastries 

Wine Makers

Ultimo - A Weekend of Excellence is proud to partner with the most respected wine makers from around the world during the four day feast:
Jerome

Jacoillot Jerome, Krug Champagne
When born in Champagne France, it is only fitting to follow a path that honors your birthplace. Jacoillot Jerome knew from his father at an early age that his life would be wine oriented. He received a degree in Viticulture and Enology before joining the famous Maisons winemaking team in Champagne. Jerome did a stint in California in 2012 to learn about the harvest as well as Burgundy and Bordeaux grape varieties before moving back to France.  He was then offered a position at Krug, the House which he had always dreamed of working at. Jerome is in charge of the Clos du Mesnil and is a permanent member of Krug's tasting committee.

Georges and Daniel Daou, DAOU Vineyards & Winery

Daniel and Georges Daou appreciation for wine began at young age through their father who enjoyed great wine with every meal. Growing up in France, the brothers set sail for San Diego, California to attend college where they graduated with degrees in electrical and computer engineering. They formed DAOU Systems and developed intranet technologies for the medical industry becoming one of the top five IPO's in the country in less than 10 years.

But Daniel's desire to produce wine was still strong. He studied wine making andviticulture, and worked with great winemakers to learn everything he possibly could about the fine points of producing premium wines. He and Georges soon began a new professional venture: crafting world-class wines that married the elegance of the French wines they had grown up with, and the concentrated flavors of California wines.
In 2007, Daniel and Georges' found the perfect place to open a vineyard in the west mountain Adelaida area of Paso Robles in California that could grow Cabernet Sauvignon and other red varietals to rival the best vineyards in the world.  As an added bonus, the one hundred acre property had over seventy farmable acres, making it one of the larger vineyard sites in the Adelaida region.

Adriel Lares, Hayes Drumwright and Adam Craun, Mememto Mori Wines
Mememto Mori is 100 percent Cabernet Sauvignon from Napa Valley California founded by Ariel Lares, Hayes Drumwright and Adam Craun.
Adriel Lares grew up in rural Texas, the son of an immigrant welder who continued to work despite a debilitating injury in order to create opportunity for his three children. His father as example and inspiration, Adriel attended Stanford University and went on to become CFO of 3PAR, a data storage company that was acquired in a high profile deal by Hewlett Packard. Shortly before, the person with whom Adriel most dreamed of sharing his success, his father, had succumbed to cancer. The creation of Memento Mori is a tribute to this man.

Hayes Drumwright, Adriel's close friend and swimming buddy since high school, went to Boston University where he was diagnosed with a cancerous tumor at 21. After three harrowing weeks, he learned the tumor had grown so aggressively as to cut off its own blood supply, allowing him to survive. Transformed, Hayes understood that living was more important than waiting. With $100, Hayes founded Trace3, a technology company which today is a multi-million dollar business, sustaining approximately 300 jobs in five states.

Adam Craun is an artist and entrepreneur who has come to appreciate the work and tenacity demanded by a life in pursuit of passion. He is the creative force behind the Memento Mori brand. At Boston University with Hayes, he was a top athlete on the swim team as well as a talented student of art and music, performing in a popular band. After college, unable to support himself through art alone, he went into a successful career in IT sales and management.   His passion for producing the world's greatest wine is both relentless and unwavering. He likes to be everywhere at all times.When he is not traveling the world and showcasing our wine, he regularly completes in road races, open water swims, and triathlons in his "spare"

STAY THE NIGHT
During this indulgent Ultimo weekend, there is no better place to stay than The Venetian or The Palazzo, located side by side in the heart of the Las Vegas Strip. The all-suite luxury resorts, where every key unlock a suite, are roughly twice the size of the average Las Vegas hotel room and boasts the city's best accommodations, with Roman tubs and sunken living rooms offering plenty of additional space.

Tickets remain for the Bocuse d'Or competition and Truffle Farewell Brunch.  Tickets available for the www.venetian.com/ultimo or by calling The Venetian box office at 702. 414. 9000.  For prices and more information on these events, please visit www.venetian.com/ultimo.

No comments:

Post a Comment