L.A. Chefs Head to Vegas, but Not to Gamble
The home fires will grow a little dim this week when four top chefs and restaurateurs leave their L.A. haunts to cook in Las Vegas.
Luciano Pellegrini of Valentino will cook lamb at Vegas Uncork'd
The draw is Vegas Uncork'd, a gastronomic extravaganza presented by Bon Appetit Thursday through Sunday.
On Friday the L.A. headliners, Wolfgang Puck, Joachim Splichal, Luciano Pellegrini and Piero Selvaggio, will appear at simultaneous Masters Series Luncheons. They'll produce four-course menus for a maximum of 50 guests, who will pay $150 each to eat star food.
Puck's luncheon at CUT at The Palazzo will include assorted Spago pizzas among the appetizers, white asparagus salad, butter-poached Maine lobster, U.S. Kobe New York steak and baby banana brulee.
For lunch at The Venetian, chef Luciano Pellegrini and Piero Selvaggio of Valentino have planned such appetizers as fried lobster cannelloni with vodka sauce and mini lamb chop lollipops in pistachio crust. These will be followed by a smoked tartare trio, risotto with Dover sole, spring lamb medallions with fava beans and the chef's own artisanal gelati.
Joachim Splichal will do lunch at Pinot Brasserie at The Venetian. His menu will include a layered tuna tower, sweet and sour Santa Barbara spot prawns, a spring lamb sampler and a chocolate beignet with cherries and kirsch sabayon.
Tickets for the lunches are still available
. And there's plenty to do afterwards. Chefs and festival goers will mingle at a grand tasting that night at the Garden of the Gods Pool Oasis at Caesars Palace. The day ends with a celebrity chef blackjack tournament poolside at the Wynn Encore. Player seats for that are sold out but a few spectator tickets remain.
Hundreds will attend a Grand Tasting at Vegas Uncork'd Friday night.