Wow. What a frustrating day for a blogger who is bursting to share our Vegas weekend. The battery on my laptop DIED. I was finally able to get a new one this afternoon, but then it had to charge for a few hours. I started trying to post this blog at 7 AM, and now it is 8 PM!
It will take me a few days to completely describe our weekend at Vegas Uncorked, the foodie event hosted by Bon Appetit magazine. We celebrated Brad's birthday yesterday, and mine is tomorrow, so we splurged on a number of amazing venues over the weekend. We drove to Las Vegas on Thursday evening, and checked into the Paris for our three free nights (earned by gambling on Thanksgiving weekend).
Friday, the gourmet festivities began for us at the MGM Grand.
The MGM, while not one of my top five hotels on the strip, does have an impressive list of famous chefs and restaurants!
Joel Rubuchon and L'Atelier: "Chef of the Century", Joel Rubuchon
Craftsteak: Tom Colicchio, Exec. Chef: Matt Seeber
Nobhill Tavern: Michael Mina
Fiamma Trattoria: Carlos Buscaglia
Shibuya: Stephane Chevet
Seablue:Michael Mina, Exec. Chef: Stephen Hopcraft
Wolfgang Puck Bar and Grill: Dustin Lewandowski
Diego: Noel Santos
Emeril's: Emeril Lagasse
Our first event was a pasta class by Chef Carlos Buscaglia at Fiamma Trattoria.
We were greeted with prosecco, and given lovely goody bags. The goody bags have pasta, olive oil, seasonings, recipes from lunch and a $50 gift certificate for dinner. We shall return!
Pasta stations were set up where Carlos and his assistants demonstrated three kinds of pasta: gnocchi, agnolotti, and tortellini.
Each pasta was demonstrated, dough passed around, and we had an opportunity to walk up and try "hands on" any of the processes of rolling, cutting and filling. While we watched, we were served a orancini (risotto ball), stuffed with braised short rib filling.
I have made three of the four pastas, but Brad and I were intrigued by the angolotti process using a pastry bag for the filling, spray bottle of water to seal the dough, and quick cutting technique.
LUNCH: We sat at tables in the lovely restaurant, and were served antipasti and salad with gorgonzola, pears and balsamico. The pasta selections were served in a buffet style.
Sautéed Lobster, Baby Portobello
Roasted Leeks, Black Truffle Crema
Short Rib Ravioli, Barbera Wine
Imported Pecorino Romano
Piemonte Ravioli, Ricotta
Spinach, Crushed Pomodori Pelati
Mortadella, Sopressata, Capicolla
Chicken Brodetto, Fontina
All of the pastas were wonderful, but the tortellini was by far my favorite filling. That lobster sauce with the gnocchi was pretty amazing. Yes, I have all the recipes!
Mascarpone Panna Cotta, White Balsamic Honey
Dried Mission Figs, Marcona Almonds
All I can say is, "Oh MY!"
MOUSSE DI CIOCCOLATO
Valrhona Chocolate Mousse, Crispy Hazelnut Praline, Port
Brad liked this one!
Chocolate Caramel, Dolce di Latte
This photo was just the beginning of my new "Wall of Foodie Fame":