The Daily Dish on Vegas Uncork’d

The Cosmopolitan of Las Vegas kicked off their first year as a participating resort at Vegas Uncork’d with the highly anticipated Paella Lunch at Jaleo. Chef José Andrés showed a captivated audience how to prepare paella on a wood-fired paella grill, the only one in the U.S., and advised them to start with a small paella pan instead of a large one. The engaging chef also spent time with guests at their tables to the delight of many.

Chef Jose Andres cooking paella during Vegas Uncork´d

At My Favorite Things at Bellagio, food and wine lovers sampled favorites of Raj Parr, Mina Group’s Wine Director, Jason Smith, Master Sommelier and Bellagio’s Wine Director, and Carlos Splendorini. Attendees were taken on an adventure of culinary delights with The Violet Femme, a dish with Encanto Pisco, Crème De Violette, honey and lavender; Hamachi Crudo, a sake-cured cucumber with sea bream emulsion paired with Yoshinogawa Winter Warrior Junmai Ginjo Sake; Liberty Farms Duck with Stewed Rhubarb and Foie Gras Kumquat paired with Au Bon Climat Sanford & Benedic; and ended with a refreshing Passion Fruit Panna Cotta with a Coconut-Lime Sorbet paired with Kracher Cuvee Beerenauslese.

Mary Sue Milliken, Susan Feniger at Vegas Uncork´d cooking demo

The day continued to heat up with Border Grill’s Mary Sue Milliken, Susan Feniger and Executive Chef Michael Minor at Too Hot Tamales at Mandalay Bay. After ensuring all guests had a spicy Cucumber Jalapeño Margarita in hand, the chefs launched their cooking demonstration serving up a Smoky Bean, Bacon and Avocado Tostada, Tomatillo Glazed Ribs with Esquite and Churro Tots as they teased and joked with each other on topics from foie gras to their trainee days. They also shared with guests that one good kitchen knife beats a dozen of poorly made knives and the secret to purchasing one.

Competition was fierce by the Fountains of Bellagio as Bellagio Master Mixologist Matt Myers and Hyde Bellagio Mixologist Jose Zepeda served up cocktail concoctions amongst friendly ribbing and laughs during Mix-up. Cocktail lovers were able to sample each cocktail and vote for their favorites.

At Mandalay Bay, Raj Parr and David Lynch, Bon Appétit’s wine editor, taught a captivated crowd how to pair affordable wines with elevated menus. Five wines ranging from moderately-priced to “break-the-bank” were served during each of the four courses prepared by Chef Michael Mina. Discerning palates were surprised to discover new wines within their price range that can perfectly match with other higher-priced bottles.

Wine connoisseurs were challenged by David Lynch, Raj Parr and Jason Smith at Sip, Swirl & Select Like a Sommelier, a blind tasting at Bellagio. Attendees learned techniques to taste like  a sommelier and were tested with a high-quality, moderately priced wine and a “break-the-bank” bottle. Lively debate ensured as guests attempted to identify wines with others at their table and all left feeling like professional sommeliers with their new tasting skills.

About Los Sabores de Mexico

Company Overview: At Flavors of Mexican Cuisine, we believe that the best way to experiment Mexico is through its dishes, its people, and its history and live from the places of origin. We offer culinary advice for events, people or enterprises, as well as menu consulting and public relationships for the culinary industry. We also are online media with our platforms where experts all around the globe collaborate with us with their point of views, articles and editorials about the whole experience of the culinary world.. Mission: As truly passionate people as we are of our country and its gastronomy, we want to share with the entire world the unforgettable experience on what Mexico becomes through experimenting the culture and the flavors. Facebook Page: http://www.facebook.com/flavorsofmexicancuisine
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