ML - Vegas Magazine

Vegas - 2015 - Issue 8 - Winter - Jennifer Lopez

Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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farm-to- table photography courtesy of mgm resorts international (harvest); courtesy of caesars palace (chow); by marie buck (herringbone oysters); mike pawlenty (malarkey) Ultimo's Grand Banquet is set for December 18. Restaurateur/actor/interior designer Michael Chow is the son of an opera star and brother of a Bond girl. Brian Malarkey's Herringbone Las Vegas features a can't-miss oyster happy hour. imbibe the champ of beers This New Year's Eve, beer fans can pop a bot- tle of bubbly brewed just for them. Bosteels Deus Brut Des Flandres is brewed in Belgium, then transferred to France where it gets the full Champagne treatment. Find it at craft beer bar Pkwy Tavern (9820 W. Flamingo Road, 702-243- 5329; pkwytavern.com). harvest season Bellagio's newest addition to its culinary lineup is Harvest by Roy Ellamar. The chef, a staunch advocate of local agriculture and sustainably produced proteins, offers heritage foods such as Becker Lane porchetta (shown) and dishes like ancient grain risotto made with foraged mushrooms. bellagio.com Beer for Champagne fans. ocean's bounty Chef/founder Brian Malarkey's acclaimed ocean-to- table concept Herringbone spreads its beachy-chic roots from its native California to Aria Las Vegas this winter. The venue will feature both indoor and outdoor seating and live music. Its inventive dishes include skate wing schnitzel with spaetzle, sea beans, hen of the woods mushrooms, and mustard jus; and ahi tartare with sambal, ginger, pickled carrots, black garlic, and taro. herringbone eats.com; arialasvegas.com chow time Set in a multilevel space overlooking the pictur- esque Garden of the Gods Pool Oasis at Caesars Palace, Las Vegas's brand-new Mr. Chow restau- rant (with locations in London, Beverly Hills, Miami, and New York, among others) was designed by the mister himself, Michael Chow, whose design credits include boutiques for Giorgio Armani. The Asian menu includes green prawns, hand-pulled noodles, and Peking duck—there's also a very Vegas-friendly Champagne trolley. 702-731-7110; mrchow.com; caesars.com Ultimate Luxury the biggest names in chefdom come together for ultimo, a spectacular annual event at venetian. T he t hird a nnua l U lt imo at Venet ia n ( December 17–2 0) promises lavish feasts presented by celebrity chefs and world- renowned winemakers. Inspired by the four elements (earth, air, fre, and water), Ultimo's events include an earth-inspired dinner by chefs Jerome Bocuse and Gavin Kaysen featur - ing wild game and Urbani truffes for 200 guests; the Grand Banquet, starting with a Krug Champagne, truffes, and caviar reception and ending with a heavenly meal by Thomas Keller and Grant Aschatz; a foating luncheon featuring seafood and Prosecco on the Grand Canal; and a full-on feast of steak, fsh, and a full-size pig roast on an open fame, served on a romantic outdoor piazza. Plus, don't miss the Bocuse D'Or Team USA 2017 qualifying event, the world's most prestigious gastronomic competition. venetianlasvegas.com TasTe spotlight 94  vegasmagazine.com

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