General Manager Alain Alpe, Caesars Palace Director of Restaurants Franck Savoy, Chef Mathieu Chartron, Guy Savoy, Bon Appétit Editor-in-Chief Adam Rapoport, and members of the Guy Savoy Culinary team.
LAS VEGAS (Last night some of the finest chefs in the world put their talents on display at Caesars Palace for the first night of Bon Appétit Uncork’d. Renowned chefs Guy Savoy, Bradley Ogden, François Payard, and the Pellegrino and Straci families that serves as the foundation of Rao’s restaurant prepared special menus as part of the sold-out Master Series dinners. Ticketed guests had the unique opportunity to dine on dishes prepared by the chefs and their teams while sipping on wine specially paired with the chef’s menu. Guests to these exclusive dinners had the opportunity to speak in-depth one-on-one and have a truly personal experience with world famous Chefs.
Restaurant Guy Savoy treated guests to six courses of refined elegance including the famed Artichoke and Black Truffle Soup. Adam Rapoport, Bon Appétit Editor-in-Chief, introduced Guy Savoy to guests and shared with them some of Savoy’s accolades including; “Six Michelin stars. Is that right, Guy, or have you lost count by now?” Guy proceeded to welcome the guests in both French and English of which Rapoport joked about his limited French language skills except for, of course, “Bon Appétit.”
Seasonal, farm-fresh food was the star as Chef Bradley Ogden and Executive Chef Michael Gill prepared dishes like Colorado Lamb Chop Duo and Sonoma Foie Gras. The meal was paired with wines from Chateau Montelena and hosted by Bon Appétit Wine and Spirits Consultant, Steve Olson.
Chef Bradley Ogden
Guests were up close and personal with François Payard in his intimate Payard dining room. His menu included two signatures: Parmesan Soufflé and Coquille Payard. Since no visit to Payard is complete without dessert, Payard delighted the guests with Hot and Cold Pina Coladas. Bon Appétit West Coast Editor Hugh Garvey reveled in the intimate setting commenting that “42 seats, that’s a unique thing for a big city.”
Chef François Payard and Chef Adil Slassi
Guests were welcomed as one of the family at Rao’s and left fulfilled; enjoying Seafood Ravioli, Garganelli Zucchini Aglio Oli, and Rao’s Traditional Meatballs—and that’s just the pasta course! Bon Appétit West Coast Editor, Hugh Garvey, recounted the Uncork’d kick-off event held at the Rao’s exclusive New York location in March and how he has continued to tell his friends about the amazing experience.
Ron Straci, Frank Pellegrino, Chef Dino from Rao’s New York, Chef Nicole Gimes, Frank Pellegrino Jr.
All Photos © Erik Kabik/ RETNA/ erikkabik.com
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