The
Venetian and The Palazzo Las Vegas hosted the 2012 James Beard Foundation Award
nominations press conference today during which Susan Ungaro, president of the
James Beard Foundation, and other board members of the foundation presented the
semifinalists in each category. Ungaro
expressed her gratitude for the host property, citing that The Venetian and The
Palazzo are home to more James Beard Award-winning chefs than any other
property in the world. Executive Chef of The Venetian and The Palazzo Olivier
Dubreuil created an outstanding menu including seared Wagyu strip loin with
crunchy purple potato mash, baby branch carrots and Japanese artichoke, croquet
Madame with slow cooked egg in rosemary ham béchamel, truffle brioche toast and
Gruyere cheese and Moroccan lamb and sweet potato hash filled “cigar” with
yoghurt gelee, lemon crunch and cilantro. The press conference was streamed
live on The Venetian’s Facebook page as well as Eater National’s website.
Archives of the webcast can be found on The Venetian’s website.
Later
in the evening, The Venetian and The Palazzo hosted the Friends of James Beard
Foundation Benefit Dinner to salute their 25th anniversary and to support the
foundation’s scholarship fund. Foodies and their guests enjoyed a savory five
course menu prepared by chefs representing James Beard Award-winning
restaurants including Matthew Hurley from CUT by Wolfgang Puck, Jacob
Wetherington from Thomas Keller’s Bouchon, Jason Neve from Mario Batali’s
B&B Ristorante and Carnevino, Sean Roe from Emeril Lagasse’s Table 10,
James Beard Award-winner Luciano Pellegrini from Piero Selvaggio’s Valentino
and Olivier Dubreuil, Executive Chef for The Venetian and The Palazzo with wine
pairings provided by Southern Wine & Spirits. Courses included roasted
heirloom beet salad sun chokes, petite mache and black truffle vinaigrette;
hand-made orecchiette with local spring vegetables, arugula pesto and
mangalitsa pancetta; roasted sturgeon with wild mushrooms, fava beans and red
wine sauce; spring lamb medallions over a fava bean puree with a spring
garlic-flavored demiglace, served with whit easparagus tips, butter fried
potato tourney, wild mushrooms and fava beans; and chocolate mascarpone cream,
nougatine tuile with sweet Amarena cherries with balsamic reduction.
Photo
credit: Robyn Anrzejczak / ImagesOfVegas.com
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