Friday, July 22, 2011

Epicurean Epicenter Event at the Bellagio Hotel in Las Vegas serves up fireworks in the kitchen on their Fourth of July Weekend Barbeque.

Many had the great pleasure of celebrating the joys of being a good Yankee Doodle Dandy by having some Dandy delectable dishes during the Bellagio Barbeque secrets and beer too event.  The Saturday proceeding our Nation’s greatest patriotic holiday was kicked off by Chef Edmund Wong, Bellagio’s  executive chef, Jason Smith, Director of Wine and Master Sommelier, and Matt Myers assistant Director of Beverage and Master Mixologist.


With one of Las Vegas’s best food and beverage teams on hand, everyone was sure to be sent off into the weekend with a big culinary” bang”.  Chef Wong kept the food in the tradition he is most noted for; fresh and simple, using fresh ingredients, some grown in the hotel’s own garden, but with great elegance.  Of course, our liquid refreshment was taken care of with world class beers perfectly paired by the skillful Jason Smith MS, and Matt Myers.   






Master Mixologist Matt Meyers


This event was not your Grandmother’s BBQ.  In fact, Grandma would probably shake her head in amazement at this culinary throw down.  Chef Wong oversees all culinary operations of the Bellagio, so guests were in very capable hands as he took the helm on a sunny July afternoon and demonstrated how to prepare each dish.







As guests came to the incredible venue of the Tuscany studio kitchen all were handed a delightful cocktail to get the “fireworks ignited” to kick off a spectacular culinary event.  Of course, the popcorn machine, placed outside the door reminded our Nations favorite pastime, baseball, and of course good hearted fun

  The hostess handed everyone a delightful bag of freshly popped corn accompanied by the Bellagio Fountains Shandy cocktail, composed of Bombay Sapphire, Yuzu, and Kaffir Lime.  If you wanted to go right into the beer menu, a Stella Artois was also available to sip as we waited for the doors to open.
Executive Chef Edmund Wong







We were escorted into the gorgeous Tuscany kitchen, an amazing gourmet kitchen where patrons could view the cooking demonstration from the patriotically decorated tables, with their long white linen table’s cloths, and fine dishware that would lend to family style dining. Placed on each table were mounds of delightfully fresh hot biscuits, seasonal honey, olive tapenades with Flat Breads and of course, good old butter and gravy. 


 Chef Wong took the stage and did not waste anytime in getting the  first dish started. And what a way to start!

Appetizers

MAINE LOBSTER BAKE

Fancy Zucchini , Fingerling Potatoe, Burrata Blossoms and Roasted Corn Vinaigrette

Maine Lobster Bake


New Belgium Summersault Ale, Ft Collins Colorado

The Lobster of course was cooked to perfection with layers of flavors teasing our palates. Summersault Ale paired perfectly with soft flavors of the dish. Moving on to the Trio of Entrees , Chef Wong hit his stride with entrees that showed his expertise and imagination.













Entrees:

CRISPY CHICKEN

Waffles , Maple Butter

BONELESS PORK RIBS

Jalapeño Citrus Vinaigrette

PRIME DRY–AGED RIB-EYE

Goat Cheese, Apricot “Souffle”
Crispy Chicken & Waffles, Boneless Pork Rib , Prime Dry Aged Rib Eye
 The Crispy Chicken and Waffles with lovely sweet and savory flavors took many from the South on a journey back to their childhood culinary experiences. The robust Bonless Pork rib with a spicy Jalapeno Citrus Vinaigrette provided a party for all the senses to enjoy.  To finish off this Trio from heaven, Chef Wong spared nothing by plating a Prime Dry-Aged Rib Eye that jumped with flavors of perfection. And to make it feel like a real BBQ  with Family style sides of classic favorites.  The Bellagio never does anything half way and this event was no exception. Matt Meyers , Master Mixlogist set the bar pretty high and paired this Trio of Entrees with a Trio of amazing beers from Japan that became a perfect pairing with each entrée.

TRIO OF HITACHINO NEST

Red River Ale , Real Ginger Brew , Commemorative Ale 2011  Ibaraki, Japan

FAMILY STYLE SIDES :

English Peas and Carrots

Macaroni and Cheese

Pickled Beets and Cucumbers

Grilled Stone Fruit Tomatoes

Just when you thought things could not get any better, they did , with a parade of desserts featuring Blueberry pie and Ice cream sandwiches paired with a very adult Root Beer Float.

DESSERTS :

BLUEBERRY PIE

TREATS at 32 DEGREES

Averna Amaro , Pimms No. 1 Navan Espuma

Xingu Black Beer , Sao Paulo Brazil
Ice Cream Sandwiches






Blueberry Pie



The Epicurean Epicenter culinary series at the Bellagio is a one of a kind series that takes attendees on many culinary and beverage journeys throughout the year. 



Where else can you attend an event at a World Class resort, dine in an intimate setting with dishes created right in front of you by a world class Chef, meet renowned winemakers or enjoy world class beers in a state of the art studio kitchen but in Las Vegas at the Bellagio Resort.  These events are limited and sell out quickly . To find out more about upcoming events in this series please visit  BellagioResort.com .




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