Bellagio’s 2012 Epicurean Epicenter Series concludes on Saturday, November 10th. The final event of this amazing series will feature the cuisine of Bellagio Executive Chef Edmund Wong that will be paired with a selection of premium Chardonnays and Pinot Noirs from Patz & Hall Vineyards.
If you have not attended the Epicurean Epicenter Series as of yet, make sure you take in this finale as this is much more than a food and wine pairing. You aren’t going to find a dining experience like this in Las Vegas as it has a Food Channel programming feel to it. The event is hosted by Director of Wine and Master Sommelier Jason Smith at Tuscany Kitchen – the AAA Five Diamond resort’s high-tech, interactive exhibition kitchen. Jason will bring you insight from Chef Wong as he is cooking along with bringing you some insight from Patz & Hall Vineyards.
Unique to Epicurean Epicenter, the menu was designed to complement the featured wines – a reverse on the traditional pairing practice and a true testament to Bellagio’s extraordinary wine program. The menu – created by Chef Wong and Master Sommelier Smith – features flavors that pair beautifully with Patz & Hall’s Napa Valley artisan wines, including:
• Roasted Maine Lobster with chestnut and butternut squash and barley risotto vin blanc
• Wild Ocean Trout with warm red thumb potato and Lap Chong (Chinese sausage), pearl onion and cucumber blossom
• Medallion of Venison served with carrots, beets, celeriac and natural jus
• A trio of Farmstead Artisanal Cheese accompanied by almond-frosted grape and fig compote
Tickets are $175 per person and can be purchased by calling Bellagio’s concierge at 866.906.7171.
This night is a combination of amazing food, perfectly paired wine and it makes for such an entertaining and unique experience that you will be talking about the Epicurean Epicenter Series for years to come.
Published on Nov 03, 2012