Las Vegas Weekly

October 24, 2008 · 3:34 PM

America’s top chefs ‘fire up’ for 48-hour eating and drinking festival

By Robin Leach

Photo: Heat Communications

Kerry Simon

It has been the most amazing week in Vegas history for superchefs and fine dining. It began with the rising future star chefs awards, continued on with the Michelin Guide’s 3-star announcements, and it all wraps up tonight (Friday) and tomorrow (Saturday) with the James Beard Foundation’s Taste America weekend. Think of it as a special salute to Vegas as America’s most exciting dining destination with the country’s most celebrated chefs and restaurateurs arriving to pay homage to our own culinary kings of the kitchen.

Hundreds of “foodies” have arrived for the gala events. “We have an all-star list of James Beard Foundation award winners participating in this salute to America’s newest culinary capital,” said Susan Ungaro, president.

It kicks off tonight as Vegas superstar chefs prepare special dinners at some of our most exclusive properties. Tickets are on sale and you can check www.jbftasteamerica.com for information:

*Renowned chef Charlie Trotter will completely turn over his new Restaurant Charlie at the Palazzo for his special exquisite feast while at the neighboring sister Venetian, Luciano Pellegrini will serve up a juggernaut of an Italian meal in Valentino’s. His is a six-course white truffle masterpiece for $350 per person but that includes wine, taxes and tip!

Photo: Wynn Las Vegas

Alex Stratta serves up big plans at Wynn Las Vegas.

*At Wynn, two Beard Foundation winners, Alessandro Stratta from Alex and Paul Bartolotta from Bartolotta Ristorante di Mare will host special dinners.

*Three star chefs from Bellagio -– Julian Serrano of Picasso, Martin Heirling of Sensi and two-time World Pastry Champion, Jean-Philippe Maury -- join forces at the resort’s Tuscany Kitchen.

*George Maloof’s Palms Place star, Iron Chef winner Kerry Simon, will team up with this month’s reigning Iron Chef winner, Michel Nischan.

Photo: Las Vegas News Bureau

Bradley Ogden.

Photo: Heat Communications

Carla Pellegrino.

*Two star chefs will host Caesars Palace dinners – award-winning Bradley Ogden at his self-named restaurant and Carla Pellegrino at Rao’s.

*At MGM Grand, Fiamma chef Carlos Buscaglia will cook with his New York counterpart, Fabio Trabocchi.

Tomorrow afternoon (Saturday) famed chocolatier Francois Payard from Caesars Palace will give a hands-on demonstration of decadent and delicious desserts featured in his latest book Chocolate Epiphany- Confections for Everybody, which he will sign after the show.

Tomorrow evening (Saturday) in the Palazzo’s grand ballroom, I’ll join celebrated chef Charlie Trotter when he is honored at the once-in-a-lifetime gastronomic experience. Chefs including Patrick Connolly (BOBO-NYC), R.J. Cooper III (VIDALIA, DC) Traci Des Jardins (JARDINIERE –SAN FRANCISCO) , Jean-Louis Gerin (JEAN LOUIS , GREENWICH, CT) Donald Link (HERBSAINT, NEW ORLEANS) Shawn McClain (SPRING – CHICAGO), Adam Siegel (BARTOLOTTA BISTRO –MILWAUKEE) , Holly Smith (CAFÉ JUANITA, KIRKLAND, WA), Robert Stehling (HOMINY GRILL, CHARLESTON SC) John Sundstrom (LARK-SEATTLE WA) and Celina Tio of (J U L I A (N) (CHARLOTTE, NC) will all work together to serve up the dinner of a decade. Our local chefs: Zach Allen of Mario Batali’s Carnevino, Enoteca and B&B; Ludo Lefebvre of LAVO, Luciano Pellegrini of Valentino’s and David Robins of CUT and Postrio –- all from the Venetian and Palazzo, will host the out-of-town stars. Proceeds will go to scholarships for students majoring in culinary arts at UNLV’s William F. Harrah College of Hotel Administration.

Photo: TVT

Luciano Pellegrini.

Next week, Luxe Life will have the full photo report of the giant gastronomic gatherings -– along with our reports of the Michelin star awards at the Wynn and our promised interview with starchef winner, Michael Mina on his amazing partnership with Andre Agassi as they open their 14th restaurant simultaneously with a new look for their NobHill Tavern at the MGM!

Share This