Wynn Las Vegas Magazine by MODERN LUXURY

Wynn - 2013 - Issue 1 - Spring+Summer

Wynn Magazine - Las Vegas

Issue link: http://www.ifoldsflip.com/i/120116

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Page 55 of 99

FOOD SPOTLIGHT SW's classic caviar presentation. David Walzog, executive chef at Lakeside and SW Steakhouse. found in the sliders is either Northern California white sturgeon or Israeli Prime Galilee, from the Sea of Galilee. "It's a medium-size pearl that has really great snap to it, but it's also very balanced with its flavor and salinity as well." As the final touch, Walzog added an ice-cold shot of vodka to the presentation. "I just thought it was a very cool experience," he says, "this great caviar slider with a miniature vodka bottle and a frozen shot glass." Next door at SW Steakhouse, Walzog offers perhaps the ultimate in classic caviar presentations: 30 grams of the Israeli Prime Galilee caviar, ringed by an array of traditional accompaniments, including chives, egg whites and egg yolks, buckwheat blinis and sour cream, and minced red onion. "We also have plenty of people who order it without anything, especially at SW," 54 PHOTOGRAPHY BY JEFF GALE(SLIDER, CAVIAR PRESENTATION); BARBARA KRAFT (WALZOG) Lakeside's caviar slider— a butter brioche bun topped with whipped crème fraîche, chives, and caviar—meets its match in an ice-cold shot of vodka. WYNN 050-057_W_F_FoodSpotlight_Spring_13.indd 54 4/4/13 4:16 PM

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