The Palazzo Resort In Las Vegas celebrated Thanksgiving with a unique, festive and sold out Thanksgiving Holiday Feast with a waterfall backdrop during Winter in Venice. The inaugural event was a great way for guests to experience Thanksgiving on the famed Las Vegas Strip.
Over 75 guests at this sold out event sat side by side at two 30-foot picnic-style benches surrounded by magnificent décor featuring autumn leaves, bales of hay, cornucopia and traditional crops of American landscape.
The Palazzo’s Executive Chef Olivier Dubreuil prepared a mouthwatering feast for Thanksgiving served family-style of course.
|Executice Chef Olivier Dubreuil|
Guests started the festive event with a lovely Ginger butternut squash soup with spicy pecan cream and a rich Fresh tomato and corn soup with garlic and basil croutons to get their appetites set for what was to come.
Chef Olivier kept up the momentum with a Pear, arugula and pancetta salad, a Roquefort apple with ginger salad and a palate pleasing Belgian endive and cranberry vinaigrette salad. After such a great start guests could only sit back and get ready for what was to come.
Chef presented guests an opportunity to experience a traditional Thanksgiving entrée of Whole roast pig “Farcies” and then amazed everyone in attendance with a Seared sea bass filet with shitake mushrooms and baby corn that in our opinion was one of the best preparations of Sea Bass we have had in a very long time.
|Seared sea bass filet shitake mushrooms baby corn|
Any Thanksgiving Feast would not be complete without all of the “fixings”. Chef Olivier provided a parade of Sweet potato soufflés, Fennel “au gratin” with pecorino and lemon, Yukon gold puree with rosemary butter, Stuffed onions, Traditional buttermilk biscuits, Artisan rolls and even Zucchini cornbread to add to the main culinary delights .
This festive, feast would not end until guests grabbed their dessert forks and spoons and enjoyed Pumpkin cheesecake with marshmallow sour cream, Caramel pumpkin pie, Blueberry crumble pie, Warm apple cobbler, Cherry tartlets and Profiteroles for a finale that will be remembered.
This was a Thanksgiving feast that should become a Palazzo Tradition for years to come. Traditional and Non-Traditional dishes along with the lovely featured wines of I’M, Chardonnay by Isabel Mondavi, Sonoma County 2010, Siduri, Pinot Noir and Santa Lucia Highlands “SLH” California 2010 was a delightful way to spend the holiday and make new friends .
“This is the way Thanksgiving is meant to be done,” said Sebastien Silvestri, vice president of Food and Beverage for The Venetian and The Palazzo. “This spectacular feast is fit for royalty and we are excited to offer our guests this first-of-its-kind experience. We hope that our guests will come back year after year for this annual celebration and share in this joyous holiday occasion with The Palazzo family.” We could not agree more. Cheers to the Palazzo Resort for providing its guests a unique way to celebrate Thanksgiving in Las Vegas.