The Cuisineist Celebrates the Ides of March with Executive Chef Nico Chessa
Executive Chef Nico Chessa is a native of Sardinia and has worked throughout Italy mastering the special dishes of each region. Nico had the privilege to be the executive Chef for the gala reopening of the Sistine Chapel and served Pope John Paul II. He joined the Valentino Restaurant Group in 2003 and is currently the Executive Chef at Ristorante Giorgio in the Mandalay Place in Las Vegas. Nico's culinary artistry is focused on truly authentic Italian dishes.
Giorgio Ristorante offered a Three Course "Ides of March" Roman Themed Menu to celebrate Julius Cesar's last day as ruler of Rome.
Starter
Mazzancolla avvolta con guanciale servita con insalata di fave ruchetta carciofi pecorino con olio alle acciughe
(Pork cheek wrapped shrimp alongside artichoke salad with arugula, fava beans, pecorino cheese, white anchovies and extra virgin olive oil)
EntréeAbbacchio primaverile in umido con farrotto alle erbe (Stewed spring lamb with herb spelt, risotto style)
The entree dish showed off Nico's passion for authentic Italian fare.
The idea of a caramelized yellow onion with Lamb stew in one side and herb spelt in the other was very original and our favorite of the night.
Dessert
Crema di ricotta ai frutti di bosco
(Mousse of sheep milk ricotta with spiced wild berry honey and grape must)
The Best wine pairing of the evening came with dessert.
The Sheep milk ricotta and the fresh wild berry must burst
with flavor when paired with the Passito
Not only is the food delightful but the interior of the restaurant is lovely featuring an incredible hand blown crystal glass bar imported from Italy. Stop by and have a cocktail and appreciate this work of art.
Above you at the bar is another colorful display of glass balloons, created by Dale Chihuly. Inside
the banquet area are two signed Murano glass statues that accent the room with Italian flair
Giorgio Ristorante, the casual expression of its partner restaurant, Valentino Las Vegas (located inside the Venetian Resort) specializes in both traditional and contemporary Italian dishes and reflects Sardinian Executive Chef Nico Chessa’s versatility with home-style cooking and authentic Italian ingredients. Giorgio Ristorante boasts one of the best appointed private dining venues on the Strip, ideal for wedding receptions, corporate events, holiday parties and banquets for up to 200 people. The restaurant is easily accessed via the Mandalay Place valet parking on Mandalay Bay Road between the Mandalay Bay and Luxor casinos. The restaurant’s hours are 11am to 10pm (MON-FRI) and 12pm to 10pm (SAT-SUN). Learn more at www.giorgioristorante.com or call (702) 920-2700.
The Cuisinist's Elaine Harris enjoys some traditional Roman fare and speaks with Executive Chef Nico Chessa about his background and his culinary artistry.
