Thursday, August 2, 2012

Chef De Cuisine Scott Pajak Provides Mouthwatering, Imaginative Cuisine At Emeril Lagasse’s Stadium At The Palazzo Resort In Las Vegas.


Chef De Cuisine Scott Pajack at Lagasse Stadium in the Palazzo Resort in Las Vegas is a true rising star that has been in Emeril Lagasse’s organization for years. This young talented Chef has jumped into Las Vegas’s very competitive Celebrity Chef Pool with both feet showing no fear.
Chef De Cuisine Scott Pajak
After meeting this talented Chef and sampling his dishes many times, there is no hesitation in noting that he is a very creative Chef who can cook with the best of them.
Chef Scott has created all kinds of uniquely special dinners to show off his creativity from Tail Gate dinners to Beer dinners. No matter the theme of the dinner, Chef Scott always provides some tasty, imaginative parings that keep his guests checking the menu to see what he has up his sleeve for the next course.
Chef Scott recently teamed up with Samuel Adams for a Beer Dinner that surprised and pleased his guests with every bite and sip.
Chef Scott started right with this 5 course paired dinner featuring classic beers from the Samuel Adams Brewery.
Chilled Melon Soup with Blue Crapmeat and Lemon Gremolata and a Citrus Gastrique

COURSE ONE :
Chilled Melon Soup with Blue Crabmeat and Lemon Gremolata and a Citrus Gastrique
Samuel Adams Summer Ale


Chef Scott surprised us all by showing off some Asian flavors with this lovely Melon soup.
Spicy Tuna Roll with Ponzu Dipping Sauce
COURSE TWO :
Spicy Tuna Roll with Ponzu Dipping Sauce
Samuel Adams Noble Pils
The lightness of the Noble Pils was a perfect pairing with the slight spiciness of the Tuna Roll.

Pan-Seared Rainbow Trout With Summer Vegetable Rice And Lemon Herb Butter Sauce

COURSE THREE :
Pan-Seared Rainbow Trout With Summer Vegetable Rice And Lemon Herb Butter Sauce
Samuel Adams East/West Kolsch


This course was a favorite of the guests, everyone noting the freshness and the delicate taste of the Trout that had literally just arrived hours before from the cold streams in Idaho.

Grilled Pork Loin with Creamy Black Pepper and Parmesan Cheese Polenta With Whole Grain Mustard Demi-Glace And Sweet Cherry Pepper Relish
COURSE FOUR :
Grilled Pork Loin with Creamy Black Pepper and Parmesan Cheese Polenta With Whole Grain Mustard Demi-Glace And Sweet Cherry Pepper Relish
Samuel Adams Belgian Session


Chef Scott took it to the next level with a mouthwatering Pork Loin that created a palate pleasing finish of texture and taste that paired magnificently with the bold Belgian Session from Samuel Adams.
After four lovely, imaginative courses, Chef Scott was certainly not finished, as he delivered the dessert course to the guests for a memorable finale.
Mix Berries and Cherry Crisp with Vanilla Ice Cream and Dark Chocolate Sauce

COURSE FIVE:
Mix Berries and Cherry Crisp with Vanilla Ice Cream and Dark Chocolate Sauce
Samuel Adams Cherry Wheat


This dish was a delicious way to end the dinner. The Berries jumped out onto your palate with the perfect pairing of the light cherry notes of the Cherry Wheat from Samuel Adams.
Once again, Chef Scott Pajak delighted and surprised his guests with every course. This is one Chef who is a delight to converse with as well as partaking of his creative menu.  Chef Emeril Lagasse has yet another star in his renowned namesake dining venues.

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