Wynn Las Vegas Magazine by MODERN LUXURY

Wynn - 2014 - Issue 1 - Spring+Summer

Wynn Magazine - Las Vegas

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photography by brian bielmann (walzog); sabin orr (pomfret) commit to a regional preparation. "It adds a dimension of acidity to the richness of the fish but doesn't necessarily take it in any direction. Some people ask for fish that's even more simply prepared," he adds. "Like a lemon crown and olive oil." Other species making a splash on the menu are shutome (sword- fish), nairagi (striped marlin), and monchong (pomfret). The swordfish, the most familiar of the three, holds up especially well to the Mediterranean set, with tomato, artichoke, olives, and an oregano vinaigrette. Marlin is an easy fish, with a luscious, buttery texture. By most people's standards, monchong—a snub-nosed deep-sea dweller—won't win any beauty contests. It's not normally sought out by fishermen (the majority of it is caught unintentionally by those fishing for tuna), but now it's making a name for itself at Lakeside as a mild- flavored fish that becomes earthy, rich, and decadent when paired with caviar beurre blanc and a mushroom confit mixed with micro herbs. "Monchong is the best fish you've never heard of," Walzog says. "But guests have to get past that 'I've never heard of it, and do I want to com- mit dinner to it?'" Lakeside's servers and chefs are well-versed in the provenance of the island fish (as well as all the other seafood on the menu); for Walzog the next step is to streamline the process by which guests can learn every- thing about their seafood—its last coordinates, the time it was caught, even the name of the captain of the boat. But there's a fine line, he says, between educating diners and inundating them. The new menu also illustrates how a single fish, simply and beautifully prepared, can elicit fond travel memories. As the chef explains, "A lot of people go to Hawaii or the Atlantic, and they say, 'The scallops are from Barnegat Light, New Jersey—we vacation there!'" Although the Hawaiian fish have been on his menu for only a few months, Walzog has received similar feedback, enough to keep him motivated about his new endeavor: "Guests love freshness, love the story from the servers. It was on a boat in Hawaii yesterday, and it's on your plate tomorrow night. That's not something everybody can say." n "OuT ON THe BOAT IN HAWAII, We Were reMINded THAT IT'S cALLed fISHING, NOT cATcHING."—chef david walzog above, from left: Chef Walzog in Hawaii with a freshly caught mahi mahi; Lakeside's pomfret with mushroom confit and caviar beurre blanc. Pomfret is also known as monchong—Walzog calls it "the best fish you've never heard of." for a behind-the-scenes video feature on this story, please visit wynnlasvegas.com. 66 Wynn fOOd SpOTLIGHT 060-066_Wynn_FEAT_FoodSpotlight_Spring14.indd 66 5/15/14 1:18 PM

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