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Vegas Uncorked: Fiamma

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.
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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
Pearl:Kai-Wa Yau
Seablue:Michael Mina, Exec. Chef: Stephen Hopcraft
Wolfgang Puck Bar and Grill: Dustin Lewandowski
Diego: Noel Santos
Emeril's: Emeril Lagasse

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Our first event was a pasta class by Chef Carlos Buscaglia at Fiamma Trattoria.

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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!

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Pasta stations were set up where Carlos and his assistants demonstrated three kinds of pasta: gnocchi, agnolotti, and tortellini.

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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.

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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.

agnolotti.jpg


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.

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Fiamma%20salad.jpg

GNOCCHI
Sautéed Lobster, Baby Portobello
Roasted Leeks, Black Truffle Crema

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RAVIOLINI
Short Rib Ravioli, Barbera Wine
Imported Pecorino Romano

raviolini%20in%20sauce.jpg

AGNOLOTTI
Piemonte Ravioli, Ricotta
Spinach, Crushed Pomodori Pelati

agnolotti%20in%20sauce.jpg

TORTELLINI
Mortadella, Sopressata, Capicolla
Chicken Brodetto, Fontina

tortellini%20in%20broth.jpg

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!

DESSERT!

PANNA COTTA
Mascarpone Panna Cotta, White Balsamic Honey
Dried Mission Figs, Marcona Almonds

All I can say is, "Oh MY!"

Fiamma%20panna%20cotta.jpg

MOUSSE DI CIOCCOLATO
Valrhona Chocolate Mousse, Crispy Hazelnut Praline, Port
Reduction

Brad liked this one!

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GELATI
Chocolate Caramel, Dolce di Latte

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This photo was just the beginning of my new "Wall of Foodie Fame":

Carlos%20and%20Palma.jpg

Comments (11)

Does that sound like fun! I've eaten at Fiamma 3 or 4 times and have always really liked it. You might have to share some of the recipes with us! What a great way to celebrate your and Brad's birthdays.

Wow! Sounds like a lot of fun and great food. Happy Birthday to you and Brad.

nancyhol:

What a wonderful birthday weekend!

Maybe one of those pastas for the next Desert GTG?

sandrac:

Happy birthday, Palma, to you and Brad! Sounds like this must have been a lot of fun!

Marcia:

Lovely, just lovely, and delicious to look at - I forgot I'm not allowed to do this at work before lunch. More birthday wishes, I'm sure the party is still going on.

OMG, the food looks incredible! What a fantastic experience! Thanks so much for sharing :)

margueriteamann:

I would love to have the recipe for Fiamma's wonderful Mascarpone panna cotta. We were there last week and I have the ingredients more or less, but not the directions and amounts. Thank you very much. I loved your pictures of the food and your comments as well

Marguerite Amann

Teri:

Had an amazing dinner at Fiamma a couple of weeks ago. The short rib raviolini was wonderful. If you have the recipe would you be willing to part with it? I've tried three times now to recreate it and while the results have been good, it's just not what I had at Fiamma. Would dearly love to go back for a class!
Thanks!

Sandy :

I'm thinking of going next year and wasn't sure what to expect - it sounds fantastic - thank you so much for sharing your experiences. I'm so booking this right now as my mothers day gift to myself! Would you mind sharing the recipes you got? Ty Ty Ty . I'm so excited !

Becky:

Hi,

I LOVED the Gnocchi at Fiamma! Would you be able to spare the recipe? It would be so great to make this at home!

Thanks so much!

Madison:

Any way to get these recipes?

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This page contains a single entry from the blog posted on May 11, 2009 8:00 PM.

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