Wynn Magazine - Las Vegas
Issue link: http://www.ifoldsflip.com/i/314388
photography by sabin orr S uggesting to David Walzog that he do a bit of fishing in Hawaii is likely to conjure a different image for the Lakeside and SW Steakhouse executive chef than it would for most travelers. Just back from a trip to Maui and Honolulu to populate his Lakeside menu with new dishes, Walzog has become a fisherman on a scale that most can only imagine, catching seafood that gourmands might be able to savor stateside only in Las Vegas. While diners at Wynn are surrounded by miles of desert, Walzog's innovative new Ocean to Table program ensures that their plates feature exotic species fresh from the islands. Already well-known for its lobster, Lakeside carts out a variety of live crustaceans to greet guests as they're seated at their tables, an amenity that Walzog and Assistant Executive Chef Rene Lenger have offered 60 Wynn FOOD SpOTLigHT Day-fresh fish straight from Pacific waters debuts on diners' plates at Lakeside, making Las Vegas feel even more authentically like Hawaii's ninth island. by grace bascos Journey Hawaiian above: Lakeside's swordfish, or shutome, prepared here with a Mediterranean set of tomato, artichoke, olives, and oregano vinaigrette. 060-066_Wynn_FEAT_FoodSpotlight_Spring14.indd 60 5/15/14 1:16 PM