Vegas Uncork’d: Sensi

And now for the entertainment portion of the conference: lunch at Sensi.


Host Alan Richman and chef Martin Heierling were doing an almost convincing “schtick as introduction” exchange of
each other’s biography, followed by a description of the luncheon menu. When the Wagyu course was described, I raised my hand to ask a question. Chef Martin referred to me as a Japanese man. I quickly corrected him and identified myself as Chinese. Laughter ensued. The chef replied, saying something like, “That wasn’t in the script!”

Lunch was going to be fun!

Crispy tempura Maine lobster
Malayasian mango slaw, umeboshi plum, sesame citrus soy dressing
Taittinger, cuvee prestige brut, Reims, France

Chinese sausage in the mango slaw? That’s incredible! A European-trained chef who knows the intricacies of Asian cuisine. His experiences over in New Zealand and Asia are noticeable.

Miso-glazed sea bass
Water spinach, lily bubs, lotus seeds & ginger foam
Lergenmüller Riesling “Schäwer”, Pfalz 2005

There was a sweetness when I tasted the sea bass. I definitely noticed the ginger. Chef Martin admitted later that he loves ginger.

Duo of Wagyu Kobe beef
Sugar-cured striploin, spring pea puree, baby porcini mushrooms, tamarind-braised shortrib,
pickled green mango & onion seed grits
Stella Artois

Yes, the beef was paired with a beer. I got to converse with representatives from Stella Artois. The talks were very informative to me. On this occasion, the beer was an acquired taste to me with the beef.

The Lemon drop
Soft meringue, citrus semifreddo, pineapple confit, mandarin jelly & raspberries

That lunch was really good. Martin Heierling is a very talented chef. I would go back and eat there again.

NB I went back and had lunch at Sensi in August 2008. The food was excellent!

Sensi
Bellagio
3600 Las Vegas Blvd. South
Las Vegas, Nevada 89109
(702) 693-7223

A Las Vegas Luncheon at Fish Camp, y’all

On a Thursday morning, I made my way over from the MGM Grand to the Monte Carlo Resort to check-in and get myself ready for a few days of Vegas Uncork’d. Although it wasn’t part of the official conference, my luncheon appointment at Fish Camp at the Town Center was spent in the presence of culinary celebrities. Local food critic John Curtas, Chef Louis Osteen of Lous’s & Fish Camp, and food writer Alan Richman were seated in one of the booths at Fish Camp, good ol’ boys havin’ a good ol’ time and eatin’ good Southern food and talkin’ about ... (Hey! What happens in Las Vegas stays in Las Vegas, you know what I mean??)

My friend and I were at another booth across the room, watching them from a distance. I was chompin’ on one of their salads: Peppery arugula greens, buttermilk blue cheese and candied pecans tossed in a roasted pecan oil, cane vinegar and molasses vinaigrette. Afterwards, it was on to "the Lowcountry's finest shrimp and grits." It tasted great. However, the shrimps could have been spicier for me.

After I finished my lunch, I decided to walk over to the other table where the three culinary celebs were, in order to see what they were eating for lunch. I went back to my table with a plate of fried oysters and fried alligator. I rarely eat fried oysters, usually the fresh raw oysters. The fried oyster tasted okay. I’ll try them again, in limited portions for now. And as for the fried alligator, it tasted like chicken, sort of ... It’s really a mind-over-matter issue. Our server told us that eighty per cent of their customers order the fried alligator.

The three gentlemen walked on over to our table to sit and chat for a while. We had a good conversation. Chef Carlos Guia came by our table later and introduced himself. The former executive chef of Commander’s Palace is now at Louis’s/Fish Camp. I’m glad things seem to be working out for Chef Guia.

No, I didn’t have any dessert for lunch. I’ll be having dessert later that night over at Payard Patisserie & Bistro, one of the opening events of Vegas Uncork’d.

Fish Camp
Town Square
6605 Las Vegas Blvd.
Las Vegas NV 89119
(702) 463-3000
http://www.louislasvegas.com/fishcamp.html