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Robin Leach

Counter Intelligence: Wolfgang Puck’s teams to teach at Whole Foods

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Chef Wolfgang Puck and his wife, Gelila, stop on the red carpet on the way into the 13th Annual Power of Love Gala at the Bellagio in Las Vegas on Saturday, Feb. 28, 2009.
Photo: Tiffany Brown

Hot off the grill! Celebrity chef Wolfgang Puck has lined up all of his local star chefs to teach a summer series of master cooking classes at Whole Foods in Summerlin. The free classes will showcase the executive chefs and award-winning beverage teams from Wolf’s six Las Vegas restaurants. On the third Thursday of this month, July and August, the executive teams will demonstrate their signature recipes and teach guests how to use seasonal ingredients to create fresh dishes at home.

The schedules are Eric Klein, executive chef, Spago, Scott Irestone, executive chef, Wolfgang Puck Bar & Grill, MGM, Kenny Magana, director of pastry, Wolfgang Puck Fine Dining Group, and Jason Jones, beverage manager, Spago, on June 17; Matt Hurley, executive chef, CUT, Mark Sandoval, executive chef, Postrio Bar & Grill, Melissa Zahnter, executive pastry chef, CUT, and Lindsey Whipple, sommelier/wine director, CUT, on July 15; and Eduardo Perez, executive chef, Trattoria del Lupo, Dustin Lewandowski, executive chef, Wolfgang Puck Pizzeria & Cucina, Crystals, and Kenny Magana on Aug. 19.

One of Wolf’s chefs here in Las Vegas, Peter Sherlock, has launched his line of 65 natural Le Meilleur Gourmet Products, and Amazon.com is reporting runaway success with his newest -- Le Foam -- now available here. The Chocolate Truffle Foam is great on any dessert or even as a “floating island” atop a chocolate martini. The Lemon Dijon Foam is good with any type of protein or salad, and the Wasabi Foam is a good new flavor foam used on vegetarian dishes.

Says Peter, who produces oils, vinegars salsas, sauces and condiments here: “We use natural ingredients, and it is recyclable and made with no chlorofluorocarbons. This product is great for use at poolside, catering events, buffets, in-room dining, lounges and all restaurant menus. The reaction is phenomenal.”

Follow Robin Leach on Twitter at Twitter.com/Robin_Leach.

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