Wynn Las Vegas Magazine by MODERN LUXURY

Wynn - 2015 - Issue 3 - Winter

Wynn Magazine - Las Vegas

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44 WYNN PHOTOGRAPHY BY BARBARA KRAFT is no shortage of options for diners regardless of allergies or special diets. "We have chefs available to walk with guests through the whole buff et and specifi cally guide them to dishes that fall within their dietary restrictions," says Parker. The centerpiece of The Buff et's dessert station—a large sculptural display with three pools fi lled with white, dark, and milk chocolate created specifi cally to amplify guests' dessert bacchanalia—was surely inspired by Willy Wonka's Chocolate River. "It encourages our guests to have fruit, ice cream, and cakes freshly drizzled with chocolate as they desire," says Thomas. Also new is an assortment of warm desserts. "When we fi rst sat down to discuss the renovation, we talked about our favorite things, FROM TOP: The candyland theme continues in the refreshed dining room; sculptures of fi sh fi ttingly adorn a seafood station replete with fresh crab legs and claws. and we realized we were missing classics like chocolate lava cake, warm apple tart, and sticky toff ee pudding," recalls Parker, who has upped the sweet off erings from 22 to 39. "There are cobblers, butterscotch bread pudding, and crepes made to order, and we will be baking cookies and madeleines on the station." "We are looking to put that olfactory sensation out there," explains Parker of the aroma of freshly baked desserts wafting through the room. "These sensational smells create excitement for the guests causing them to explore what is on each station." With all of the senses engaged in the most exquisite of ways, The Buff et at Wynn is the golden ticket to discovering the holiday season's most irresistible delights. ■ FOOD FOR THOUGHT

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