After
Chefs Larry and Bryan Forgione welcomed the sold-out group of guests during
last night’s Chef Series dinner at Made L.V. in Tivoli Village, owner Chef Kim
Canteenwalla welcomed his guests and chatted with diners about how import Chef
Larry Forgione is to the New-American and farm-to-table style dining that has
become so widely craved. And of course, ‘it’s a family thing’ so son Chef Bryan
Forgione, from Las Vegas’ own Buddy V’s Ristorante at The Palazzo, recalled
stories of growing up around food and how important cooking is to their family.
He told of visits with his great grandmother in Long Island who was a first
generation Italian immigrant and spent time gardening – living day-to-day in
what we now consider “farm-to-table.” Chef Marc Forgione also attended the
dinner to support his brother and father.
Guests
dined on house-cured duck prosciutto, peanut ale BBQ shrimp, Grandma Stella’s
Farm Salad, smoked Creekstone Farms Black Angus Loin and Jim Beard
Strawberry-Rhubarb Shortcake.
At
the end of the night the Forgiones shared a family tradition which found guests
– friends, strangers, co-workers and loved ones – holding hands in a large
circle which extended all the way from the back dining room to the patio, and
Chef Bryan thanked everyone for coming, thanked the farmers, the ranchers, the
servers, the staff and then everyone in unison said “A-hoo!”
Info
on the upcoming chef dinners at Made L.V.:
Wednesday, May 13
Tequila
Dinner with Chef Mike Minor
6:30 p.m.
$39 per person
Guest
Chef Mike Minor delights Made L.V. guests with a Smokey Mexican Tequila dinner
with a special beverage pairing by Patron Tequila.
Passed:
Mahi Mahi Ceviche; lime-marinated mahi mahi, cilantro, pineapple, coconut peach
sauce, crispy plantain chip.
Yucatan
Salbutes; handmade masa coins, achiote skirt steak, escabeche, guacamole, ancho
garlic sauce.
On
the Table: Sikil P’ak; squash seed dip, chili lime crackers.
First
Course: Kale Tostada; crispy corn tortilla, baby kale, avocado, jicama,
grapefruit, panella cheese, spiced pumpkin seeds, chicharron, habanero prickly
pear vinaigrette.
Yucatan
Family Style Dinner: Conchanita Pibil; slow-roasted achiote pork, roasted
shallots, caramelized oranges, roasted tomato, Mexican cinnamon.
Sides:
Annatto Seed Rice; Pan-fried Plantains, Pickled Habanero Onions, Hoja Santa
Black Beans, Grilled Pineapple Salsa
Dessert:
Tres Leches Verona; vanilla cake soaked with three milks layered with spring
berries and topped with Italian meringue.
Wednesday, May 20
Chef
Sam “Sammy D” DeMarco Keeps It Hot!
6:30 p.m.
$39 per person
Straight
from the Travel Channel series Chow Masters, Chef Sammy DeMarco takes Made L.V.
guests on magical and mysterious menu tour featuring some of his greatest
culinary hits. This event marks the first time in two years that Sammy D’s back
in the kitchen serving the people!
Passed
- Sammy D Classics: Lollipop Buffalo Wings; Walnut Shrimp; Philly Cheesesteak
Dumplings
Appetizer:
Warm Goat Cheese Cake; pistachio, endive, baby beets, white balsamic.
Entree:
Moroccan Lamb Meatballs; harissa tomato fennel sauce, crispy spiced chickpeas,
black olives, lemon parsley salad and cucumber mint yogurt.
Dessert:
S’mores 2015; graham cracker crusted chocolate dumpling, toasted marshmallow
fluff, vanilla ice cream and chocolate crunchies (featuring Hexx chocolate,
locally-made by Chef Piekarski).
450 S
Rampart Blvd, Las Vegas, NV 89145
(702)
722-2000
Open
today · 11:30 am – 11:00 pm
Reservations:
opentable.com
Courtesy Photos
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