Chef Mario Batali cooking demonstration on Black Friday! At The Venetian!

Chef Mario Batali

The Venetian® and The Palazzo® invite guests and shoppers to join world-renowned Chef Mario Batali as he performs a live cooking demonstration on Black Friday. The complimentary event will take place on Friday, Nov. 25 from 1 to 3 p.m. by the outdoor gondolas of The Venetian.

As part of The Venetian and The Palazzo’s first-ever Winter in Venice , guests will be able to watch Batali prepare his signature pizza in a wood-burning oven, as well as interact and ask questions during the demonstration.

 “What a great way to spend the day after Thanksgiving on the Las Vegas Strip,” said Sebastien Silvestri, vice president of Food and Beverage for The Venetian and The Palazzo. “This special experience with Mario Batali is a great occasion for locals and tourists alike to interact with an amazing celebrity chef. Guests will also be able to enjoy all the Winter in Venice festivities happening on property, including festive menus at Batali's restaurants.”

Batali, a gastronomic superstar known for his unique sense of style both in the kitchen and in his attire, is a critically acclaimed James Beard award winning chef, restaurateur, author, philanthropist and television personality. He is also the chef and owner of Otto Enoteca Pizzeria, B&B Ristorante, and Carnevino Italian Steakhouse, located at The Venetian and The Palazzo.

“I love getting a chance to visit my restaurants in Vegas and spend some time in the kitchen,” said Batali. “It’s one of the most fun cities in the world. And Venice in Vegas—what could be better?”

For more information on Winter in Venice , please visit venetian.com/WinterInVenice. Stay up to date on all events and activities by following The Venetian and The Palazzo on Twitter at @venetianvegas and @palazzolasvegas, #WinterInVenice. To learn more about Mario Batali, visit mariobatali.com or follow him on Twitter at @mariobatali. To learn more about the Mario Batali Foundation, visit mariobatalifoundation.org.