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Las Vegas Winter Food and Wine Festival

Las Vegas Winter Food and Wine Festival


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You should be planning ahead... marking time off and reserving your room for a four-day Vegas getaway Dec. 5 to 8, preferably at The Venetian-Palazzo, because this is where indulgence lives. Here fabulous can't-miss culinary events await that will make returning to the "real world" extremely difficult. Consider this your road map:

Day 1 Thurs. Dec. 5: Be sure to arrive in Vegas with plenty of time to make La Cucina Italiana Food & Wine Festival's kick off event, "Dinner with Wolfgang" at the Palazzo's CUT. Wolfgang Puck and Dario Cecchini, the famed singing butcher of Panzano, aim to up the "steaks" at this intimate dinner delighting you with lively stories and a carnivore’s dream spread featuring Cecchini’s traditional Tuscan-style dishes. Then go straight to bed... don't get drawn into poker rounds just yet.

Day 2 Fri. 6: Hit the tables, slots, pool deck, climb the Palazzo's indoor rock wall, walk the Strip... whatever it takes to work up an appetite for that crowning hour of 7 p.m. when the Venetian's Grand Colonade is transformed into a Grand Banquet reminiscent of King Arthur's Court. Grab a seat for the ultimate Tuscan-style feast prepared by Mario Batali and Dario Cecchini featuring veal carpaccio, 24-month Galardi prosciutto, risotto with white truffle, and in Batali’s own words "porchetta to end all porchettas." His enthusiam heightens, "This will conjure meals eaten in Italy, where banquets are spread out quite literally in the middle of a street... common in a Tuscan or Umbrian village... not so much in the heart of the Vegas Strip."

Day 3 Sat. 7: Today is your hands-on coming to grips with creating some classic Italian dishes for yourself. Meet at the Palazzo Waterfall Atrium at 11 a.m. for "How to Italian" experiences throughout the day:

How to Make the Grandest Italian Cake with Buddy Valastro

"Cake Boss" Buddy Valastro will create a grand creation before your eyes. Get your Instagram ready!

Whip Up Some Gelato with L’Albero dei Gelati

L’Albero will take the audience through the step-by-step process of mixing conventional and unusual flavors such as blue cheese, yellow pepper, Cheddar, and other ingredients sourced from small sustainable producers.

How to Make Fresh Sicilian Cannoli with A’Putia New York

Giacomo d’Alessandro owner and pastry chef of A’putia uses ingredients like fresh sheep ricotta he imports direct from Sicily.

Navigate the World of Artisanal Italian Beer

Cicerones, the sommeliers of beer, will guide guests on a tasting tour of unique Italian beers.

Craft Fresh Mozzarella with Belgioioso

BelGioioso, Wisconsin’s premier cheesemaker specializing in classic Italian cheeses, will teach you how to prepare delicious fresh mozzarella at home.

Day 4 Sunday glorious Sunday Dec 8: Hope you didn’t party too hard last night because you’ll want to get a relatively early-for-Vegas start today. Before embarking on your truffle hunt beginning 11 a.m. at B&B Ristorante, duck into LAVO’s new Proper Brunch. For the kid in you… PB&J Pancakes filled with Reese's Pieces topped with strawberry sauce and fresh whipped cream. A healthier approach, Blue Skies Pancakes, is a hot stack of white polenta cakes studded with fresh blueberries and topped with blueberry compote and yogurt covered blueberries. Or in keeping with the day’s theme, order a house-ground Meyer Farm Proper Burger topped with tomato jam, Bibb lettuce, heirloom tomatoes, cherrywood bacon, and a side of hand-cut truffle fries.

Then it’s off on the truffle hunt across three restaurants sampling each creation paired with wine.

Tickets for each day's events are sold separately.


Events: Don’t Miss Hello Kitty Cafe Truck Appearances and Beer Zombies Craft Beer Festival

Eater Vegas’ events roundup provides a weekly curated rundown of the most interesting and engaging local dining and drinking festivals, classes, workshops, dinners and more. Published every week, this is your stop for all the happenings that are actually worthy of your time in Las Vegas.

Every week, Eater Vegas editors weed through tips, emails and listings to bring you the most essential food-related happenings — each and every event listed here is a personal recommendation from an Eater editor, hand-selected because of its intriguing menu, above-the-bar cuisine or drink, or exceptional chef and restaurant involvement.

The focus is on events taking place in the next three months, as well as upcoming affairs you’ll want to make reservations or buy tickets for stat (before they sell out). Food and drink events are listed in chronological order. For special one-off dinners, head here.

Have an event you’d like listed here? Send it our way at [email protected]


THE NETHERLANDS (Aperitif)

When do we have it? Sinterklaas Eve (December 5).

Bisschopswijn (Dutch Bishops’ Wine) is the traditional beverage served for Dutch Sinterklaas Eve.


INGREDIENTS
1 liter red wine
1 lemon
1 orange
20 cloves
2 tbsp sugar
1 cinnamon stick
a pinch of mace and saffron (optional)

1) Insert 10 cloves each into the lemon and orange.
2) Put the wine, sugar, lemon, orange, and cinnamon (and optional mace and saffron tied in muslin) into a covered pan and slowly bring to a boil.
3) Turn down the heat and simmer gently for an hour.
4) Strain out spices and fruit.
5) Heat the wine again, but do not let it boil. Serve hot.


Cocktail recipes from the best bars in Las Vegas, Nevada

Which U.S city has the best cocktail culture? That’s a bit hard to judge. Is it NYC? San Fran? Chicago? New Orleans? LA? Who knows, but one things for sure – you can’t talk about cocktails without mentioning Las Vegas.

The well-heeled oasis of entertainment is often seen as the proving ground for some of the country’s top bartenders and the wider hospitality industry. Skills are forged and forced by swathes of tourists and locals constantly looking for a good time in the entertainment capital of the world. It follows that a dynamic scene of cocktails would result.

Fuelling all that energy requires some top-shelf skills, and consistency, so enjoy the following five cocktail recipes from some of Sin City’s best drinking spots and imagine yourself mixing up for a bunch of high-rollers with little patience and an eternal craving for something new and exciting. You’ve got this.

Before we dig into it you may also like the following Las Vegas pieces we’ve published:

“Champagne Cocktail” from The Mayfair Supper Club at Bellagio

Photo supplied by MGM Resorts International

Drawing inspiration from the top supper clubs in the world, The Mayfair is rightfully one of the essential stops amongst many at the famed Bellagio. Behind those extravagant water shows and ever-busy gaming floor, you’ll find this elegant and eye-wateringly colourful spot serving up some of the best cocktails this side of the Strip. And they exceed when it comes to dazzling up simple recipes, like this Champagne Cocktail dressed in cotton candy.

Ingredients
– 1 Angostura Bitters soaked sugar cube
– 1 bunch of freshly spun cotton candy (around similar size to your Champagne flute)
– 187ml split cold Champagne

Method
1. Wrap the flute in cotton candy (be careful to not expose to moisture or humidity to ensure candy stays fluffy and cloud-like)
2. On a napkin or plate, place 2-3 dashes of Angostura bitters on a sugar cube.
3. Place the soaked cube in the bottom of the Champagne flute.
4. Fill the glass with gold Champagne carefully, so as not to allow to bubble over the rim and wet the cotton candy.
5. Fill as needed.

“We’re All Mad Here” from The Chandelier at The Cosmopolitan of Las Vegas

Photo: Anthony Mair

The Cosmopolitan is frequently cited as one of the most exciting spots in the Las Vegas Strip, with an endless sea of award-winning restaurants and beloved bars like the glitzy, crystal-draped Chandelier. This head-turning three-floor bar is a reference point for Vegas excess, but don’t let the ostentatious decor fool you – this isn’t no hub of mass-production and shoddy service. They are doing up some of the most delicate, complex and playful concoctions in town. Want proof? Master the “We’re All Mad Here”.

Ingredients
– 1.5 oz (45ml) Empress Indigo gin (here’s the description so you can decide on an appropriate substitute)
– 0.5oz (15ml) Soho Lychee
– 0.5oz (15ml) St Germain
– 1oz (30ml) H20Apple Rosewater (here’s the description)
– 1oz (30ml) lemon juice
– 1/2oz (15ml) Chardonnay Cardamom Ginger syrup (recipe included below)
– White wine glass
– Carafe
– Mini bottle

Method
1. First make the syrup. Bring half a cup of Chardonnay, 1L simple syrup, quarter cup of cracked green cardamom pods and 1 cup ginger juice to the boil. Simmer for 20 minutes and let cool, strain.
2. Mix together the lychee, St Germain, apple rosewater and lemon juice.
3. Pour 3.5oz (104ml) in a carafe.
4. Pour mini bottle with gin and serve next to the glass.
5. When ready to drink, mix all elements together in a white wine glass.

“HK Antioxidant” from Gordon Ramsay Steak at Paris Las Vegas

Photo supplied by Gordon Ramsay Steak at Paris Las Vegas

Some of Vegas’ best cocktails aren’t just reserved for standalone bars. They take pride of place on many menu’s across The Strip’s many high-end, celebrity-endorsed restaurants. A good example is Gordon Ramsay Steak at Paris Las Vegas, so between diving into the likes of a 32-ounce royal long-bone chop or scoffing down Alaskan king crab legs, make sure you order refreshing concoctions like the HK Antioxidant.

Ingredients
– 2oz (59ml) Veev Acai Liqueur (can be substituted with blueberry liqueur or blueberry vodka)
– 15 muddle blueberries
– 1oz (30ml) lemon juice
– 1oz (30ml) Agave syrup
– 5 more blueberries to garnish
– 1 sprig of mint to garnish

Method
1. Combine all ingredients into a cocktail shaker with ice.
2. Shake to combine, then strain into a rocks glass over fresh ice.
3. Garnish with blueberries and mint.

“Aloha Old Fashioned” from Tower Suites Bar at Wynn Las Vegas

Photo by Jeff Green

You can’t be drinking around Vegas and not come across a fancied up version of everyone’s favourite classic cocktail. The Aloha Old Fashioned from Tower Suites Bar at Wynn Las Vegas highlights that this bar is much more than just its highly social atmosphere. This gathering spot is seriously about their exceptionally built classics, often with complex twists coming from multiple sources. Experiment with this one and add this to your Old Fashioned arsenal.

Ingredients
– 3 or 4 dashes Angostura Bitters
– Bar spoon of Fernet Branca
– 0.25oz (7ml) Lustau East India Sherry
– 1oz (30ml) Giffard Pineapple liqueur
– 0.5oz (15ml) Smith & Cross Navy Strength Rum
– 1.5oz (45ml) Bavardi Gran Reserve 10 Year Rum
– Dehydrated pinapple chip and purple orchid, for garnish

Method
1. Pour all ingredients over large ice cube.
2. Stir and garnish.

“Hotchkiss” from The Dorsey, Venetian Resort

Photo supplied by The Venetian Resort Las Vegas

Often referred to as the best bar in Vegas, The Dorsey consistently matches its reputation with hit after hit in the cocktail scene. After you’ve done shopping around the highly conceptual retail precinct inside The Venetian, park yourself in between all the gilded brass and French oak of this party-minded bar and order up the Hotchkiss, created by Lead Bartender Juyoung Kang.

Ingredients
– 1oz (30ml) Ford’s Gin
– 0.25oz (7ml) Yellow Chartreuse
– 0.5oz (15ml) Fresh lemon juice
– 0.25oz (7ml) Orgeat

Method
1. Combine all ingredients into a mixing tin with ice.
2. Shake and strain into a flute.
3. Top off with Champagne.


Las Vegas Winter Food and Wine Festival - Recipes

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EPCOT Food and Wine Festival Special Events

NOTE: We are waiting for detail on special events for this year’s Festival. Stay tuned for additional information.

From pairing meals around EPCOT to culinary demonstrations and beverage seminars, several high-end Special Events will be offered at the EPCOT Food and Wine Festival this year!

Party for the Senses Wine and Cheese Station

We’re looking forward to Cheese Seminars this year as well — along with one of our favorite events of past years, the Mexican Tequila Lunch!


UNLVino Becomes the EVOLUTION Las Vegas Food & Wine Experience

LAS VEGAS , Feb. 4, 2020 /PRNewswire/ -- With a nod to the past and eyes set squarely on the future, on April 18, 2020 , the long-running UNLVino will transform into the EVOLUTION Las Vegas Food & Wine Experience a multi-sensory festival with a focus on immersive activations designed around the best chefs, winemakers, brew masters and distillers in the world. A joint collaboration between Caesars Entertainment (NASDAQ: CZR) and Southern Glazer's Wine & Spirits of Nevada , this inaugural event will be held at the new CAESARS FORUM Convention Center, located adjacent to the High Roller Observation Wheel and The LINQ Promenade. EVOLUTION will honor legendary Chef, Bobby Flay , with the Dom Perignon Award of Excellence, and will feature interactive experiences unlike any festival before it, uniting sight, sound and taste to put the attendee at the center of the action.

Award-winning chef, restaurateur, and media personality, Bobby Flay, has built a name for himself among the widening ranks of celebrity chefs. Known for his unique and innovative style of cooking, the Iron Chef has received five Daytime Emmy Awards for shows like Boy Meets Grill, Grill It! with Bobby Flay , and Barbecue Addiction, and was the first chef ever to be awarded a star on the Hollywood Walk of Fame in 2015. With his Southwestern-style Mesa Grill at Caesars Palace and fast-casual concept, Bobby's Burger Palace, Flay is no stranger to the Las Vegas culinary scene.

Bringing together the shining stars of Las Vegas' culinary scene with acclaimed chefs and beverage experts from around the globe, EVOLUTION will feature engaging cooking demonstrations, tastes from local chefs and restaurants, immersive wine, beer & cocktail tastings, live music and much more. And, as with UNLVino before it, a portion of the proceeds will fund scholarships for students of the UNLV William F. Harrah College of Hospitality, one of the top hospitality management programs in the nation. As part of the prestigious program, 40 students will help organize and produce the high-profile event through a fully-immersive, upper division course.

"I am honored to participate and be recognized at the inaugural EVOLUTION festival," said Bobby Flay . " Las Vegas offers the most incredible array of restaurants, and chefs in the world. With EVOLUTION, we can support the education of the students, showcase the best in culinary and celebrate the dynamic Las Vegas food scene."

"Caesars Entertainment has long been at the forefront of the culinary scene in Las Vegas with world-renowned chefs like EVOLUTION honoree, Bobby Flay ," said Caesars Palace Regional President, Gary Selesner . "Partnering with greats like Bobby and many other renowned chefs has cemented our role as a leader in the hospitality industry. By hosting this newly reimagined event, it's an incredible way to bring together the culinary leaders of the Las Vegas while providing scholarship opportunities to the young talent of tomorrow."

"The students and staff at UNLV's Harrah College of Hospitality are honored to be a part of this event each year. The hands-on experience our students receive producing this large, high-profile event is something they cannot get anywhere else, and the legacy they leave for other students through funding scholarships is incredibly rewarding. These scholarships are a critical part of the ongoing success of the college, and with the support that EVOLUTION provides, students are granted the opportunity to pursue higher education and a career in the hospitality industry," said College of Hospitality Dean Stowe Shoemaker.

For tickets and additional information, please visit www.EvolutionLV.com, or follow us on Twitter and Instagram @EvolutionVegas and on Facebook.

About Chef Bobby Flay :
Bobby Flay is an award-winning chef, restaurateur, cookbook author and media personality. He has opened numerous restaurants in New York City , Las Vegas and beyond, such as Gato, Mesa Grill, Bobby Flay Steak and Shark. In addition to his fine dining restaurants, there are 12 outposts of his fast-casual concept, Bobby's Burger Palace. He is the author of 15 best-selling cookbook, including the most recent titled Bobby at Home which was released in the fall of 2019. Bobby has starred in countless Food Network programs, including Beat Bobby Flay , The Flay List and Iron Chef America. Among his many distinctions are the 1993 James Beard Award for Rising Star Chef of the Year, his induction into the James Beard Foundation's Who's Who of Food and Beverage in America in 2007. Bobby has received five Daytime Emmy Awards for Boy Meets Grill, Grill It! with Bobby Flay and Barbecue Addiction. In 2015, he received a star on the Hollywood Walk of Fame, the first chef ever to be awarded one.

About Caesars Entertainment
Caesars Entertainment is one of the world's most diversified casino-entertainment providers and the most geographically diverse U.S. casino-entertainment company. Since its beginning in Reno, Nevada , in 1937, Caesars Entertainment has grown through development of new resorts, expansions and acquisitions. Caesars Entertainment's resorts operate primarily under the Caesars®, Harrah's® and Horseshoe® brand names. Caesars Entertainment's portfolio also includes the Caesars Entertainment UK family of casinos. Caesars Entertainment is focused on building loyalty and value with its guests through a unique combination of great service, excellent products, unsurpassed distribution, operational excellence and technology leadership. Caesars Entertainment is committed to its employees, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. For more information, please visit www.caesars.com/corporate.

About Southern Glazer's Wine & Spirits of Nevada
Southern Glazer's Wine & Spirits of Nevada is the state's leading beverage distribution company and a division of Southern Glazer's Wine & Spirits. Southern Glazer's Wine & Spirits is the world's pre-eminent distributor of beverage alcohol, and proud to be a multi-generational, family-owned company. The Company has operations in 44 U.S. states, the District of Columbia , and Canada and employs nearly 22,000 team members. Southern Glazer's urges all retail customers and adult consumers to market, sell, serve, and enjoy its products responsibly. For more information visit www.southernglazers.com. Follow us on Twitter and Instagram @sgwinespirits and on Facebook at Facebook.com/SouthernGlazers.

About UNLV's William F. Harrah College of Hospitality
The UNLV Harrah College of Hospitality is consistently ranked as one of the top hospitality programs in the world. Studying just blocks away from the epicenter of the hospitality industry – the Las Vegas Strip, UNLV hospitality students enjoy unparalleled opportunities to gain hands-on, industry-relevant experience. Each year the college organizes nearly 600 internships, welcomes more than 100 national hospitality brands to recruitment events, and pairs and average of 175 industry mentors with students. And the recent completion of the college's new state-of-the-art academic building Hospitality Hall, students are helping the college usher in a new era of excellence in hospitality education.


Las Vegas Winter Food and Wine Festival - Recipes

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Las Vegas Wine and Food Festival at Red Rock Casino


Red Rock Casino’s
pools in the glow of the Fall sunset, with Red Rock Canyon as its backdrop made for an idyllic setting for the 2013 Las Vegas Wine and Food Festival, benefiting the James Beard Foundation (Pictured: Chicken Cock Whiskey booth – Photo credit: khanhx.com).

Chef Angelo Sosa (Top Chef Season 7)

Guests were treated to a fine sampling of food, dessert, wine, beer, and spirits from some of the best restaurants and businesses that the Vegas valley has to offer. In total, there were more 30 restaurants, more than 30 wine & spirits brands, as well as celebrity chefs and local celebrities in attendance.

Executive Chef Stephen Hopcraft (STK Las Vegas)

The event was organized by Alan Semsar of Barcelona Enterprises, and was sponsored by Audi.

Chef David Sacco (Capital Grille)

Music pumping through the pool’s sound system, the wonderful aroma of outdoor cooking, and the sounds of laughter and friends catching up made one wish the evening would never end. More information about the event can be found at VegasWineandFood.com

Chef Francisco “Kiko” Ojeda (The Palm)

Executive Chef Vincent Pouessel (Aureole Las Vegas)

Magic Hat

Alan Semsar and Robin Leach

Executive Chef Yoshi (Monta Ramen)

Monta Ramen

Executive Chef Joseph Elevado (Andrea’s)

LAVO

Executive Chef Gilbert Morales (Orleans Arena)


Jeffray Gardner

Q: What is your food philosophy?
JG: Less is more! I am a chocolate maker and so healthy ingredients are a must. A perfect example is that I prefer to use cacao butter rather than soy lecithin. Yes, it is more expensive but it is much healthier.

Q: What has been your career motivation?
JG: I was told one day at a chocolate school that I could never make my own chocolate. I let that comment ferment in my pocket for a few years while I studied and experimented with chocolate making. Now we roast, winnow and conch our own cacao. It's a beautiful thing.

Q: What is the best part about being part of a chocolate and pastry festival?
JG: For me at a chocolate and pastry festival it is two-fold. I have the opportunity to explain to the guests how we make chocolate. They get to taste chocolate that was made yesterday. Imagine that? They also get a chance to taste the cacao nibs if they so desire.
In addition, a chocolate and pastry festival of this magnitude gives me a chance to witness innovative culinary ideas, renew old acquaintances and of course meet some new chefs as well.

Q: When it comes to sweets, what is your favorite dish to create?
JG: Chocolate of course! Pure and simple.

Q: In regards to chocolates and pastries, what is your guilty pleasure?
JG: Can I have a list? I make a triple dark brownie with our 89% cacao that is REALLY good. I also have a weakness for our pain au chocolat (chocolate croissants). Did I say triple dark truffles? Ok, I will stop!

Q: Which do you prefer: Chocolates or Pastries?
JG: Chocolate of course, although pastry comes a very close second!

Q: What can attendees expect from your culinary expertise?
JG: They will be able to hear and taste all about our cacao experiences. I love to talk chocolate!

Q: What is one thing people don’t know about you?
JG: That I used to be a professional ice hockey referee! Back then I used to put people in the penalty box and of course they didn't like me. Now, since I make chocolate, they like me or maybe not me, it's probably the chocolate!

Q: What is one culinary experience you would love to achieve and/or attend?
JG: One day I would like to have the opportunity to assist farmers with their cacao. Perhaps explore other methods of cultivation and create a uniform understanding in the fermentation process of cacao beans.

Q: If you could share one kitchen tip/trick to foodies what would it be?
JG: When we roast our macadamia nuts and all nuts for that matter we first marinate them lightly in cacao butter. Shhh… Don't tell anyone!

Q: Which liquors will you be incorporating into your dish(es) that you bring to the event?
JG: Chocolate infused with Brandy!


Watch the video: Las Vegas Food u0026 Wine Festival live on NBC News (July 2022).


Comments:

  1. Megul

    Under the fairy tale of a dream, it will enter your house

  2. Danny

    the very entertaining question



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