The next
culinary adventure in Bellagio’s Epicurean Epicenter series will share the
tastiest secrets of pairing beer and barbeque Saturday, July 5 at noon inside
Tuscany Kitchen. Bellagio Executive Chef Edmund Wong will share grilling
secrets and demonstrate the art of creating a fun and festive three-course barbeque
menu, paired with exceptional artisanal craft beer selections by Bellagio
Assistant Director of Beverage and Master Mixologist Ricardo Murcia. As host
for this interactive luncheon, Bellagio Director of Wine and Master Sommelier
Jason Smith will guide diners through each carefully selected pairing.
Tickets
priced at $95 per person, all-inclusive, are available for purchase online at
Bellagio’s Epicurean Epicenter webpage or by calling Bellagio Concierge at
866-906-7171.
The
afternoon will begin with an array of appetizing hors d’oeuvres such as
gazpacho soup, deviled eggs, smoked almonds and popcorn, all designed to awaken
the senses. The first course will feature Smoked Salmon with Lemon Ricotta
blini, Salmon Caviar, Icicle radish, Fava beans and Honey Dill Mustard.
The main
course will dazzle taste buds with a BBQ trio including Pork and Beans,
Peppered Beef, served with broccolini and Shrimp and Chorizo, complemented with
sugar cane and jingle bell peppers. Delicious side dishes to supplement the
main course will include fried cauliflower with lemon and fenugreek; Rose’s
rolls with honey butter, Roasted street Corn served with jalapeños,
German-style potato salad, picnic coleslaw and grilled heirloom carrots.
The
dessert course will round out the experience with sweet temptations such as
Blueberry Pie, Beer Beignets with homemade raspberry jam and Beer Floats with
orange-infused beer sorbet.
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