Vegas Uncork’d: Alex

On Saturday noon, an elegant lunch at Alex, hosted by Dorie Greenspan and Alex Stratta, was held over at the Wynn. As the luncheon guests entered inside Alex Restaurant, we were escorted to the garden in the back:

Appetizers were served:

We were then directed back into the dining room to be seated and the luncheon began:

At the table I was seated at, there was a couple from Chicago. and across from me, Paolo Barbieri, the head sommelier of Alex, and his guest Erin, who is one of the servers at Cut Restaurant over at the Palazzo. And seated to my left, Dorie Greenspan ...

Ravioli a la Monegasque with sweetbreads, Swiss chard and red wine reduction

Caduceus Cellars Nagual de la Naga 2005

Salad of duck confit and foie gras with dried cherry gratin

Caduceus Cellars Nagual del Sensei 2005

Crispy roasted salmon with rhubarb, endive and red wine-lobster sauce

Barbieri Wine Company Colson Canyon Vineyard 2006

Wagyu beef with pancetta, bone marrow and black truffle

Barbieri Wine Company Three Creek Vineyard 2006

Chocolate, chocolate, chocolate

Madeleines

That was a fantastic lunch! And seating next to Dorie Greenspan made it even better ...

Dorie Greenspan and Alex Stratta

Alex

Wynn Las Vegas

3131 Las Vegas Blvd. South

Las Vegas, NV 89109

(702) 248-DINE (3463)

Vegas Uncork’d: Payard Patisserie & Bistro

Bon Appétit’s conference, Vegas Uncork’d, started on Thursday night (8 May 2008) with a dinner inside Caesar’s Palace at Payard Patisserie & Bistro, hosted by François Payard and Dorie Greenspan.

It was a small, intimate gathering of about thirty people.

And I finally got to meet Dorie Greenspan! Dorie comes across as a very wonderful lady, very pleasant and down-to-earth. More later ...

I dined with a lovely couple from Canada.

As I was told, the husband didn’t know the real reason for going to Las Vegas until his wife told him ... two hours into their flight.

Attending the food conference was the gentleman’s surprise birthday gift from his wife. Nice little surprise, ehh?

As I was implying, the Payard Patisserie & Bistro is not a huge place,

which made for a nice, comfortable evening.

Dorie Greenspan introduced chef François Payard.

And now, onto dinner ...

Tomato Gelee with Monk Fish & Tomato Salsa
Chartogne-Taillet “Cuvee St. Anne” Merfy, Montagne de Reims, Champagne, France

Asparagus Salad, Artichoke & Tamarind Dressing
Skouras Moschofilero 2007, Peloponnese, Greece

Braised Short Ribs, Mashed Potatoes and Baby Carrots
Trapiche Single Vineyard Malbec, Vina Francisco Olive 2005, Mendoz Argentina

Actually, the short ribs were not beef short ribs.

It was boneless veal. It tasted very good, but they were not short ribs.

At this point in the evening, Dorie Greenspan sat at our table.

That's correct, I had ...

Dessert with Dorie

Seared Pineapple with Thyme & Coconut Sorbet
Slow Baking Apple, Cardamine Streusel, Granny Smith Sorbet


Milk Chocolate Payard Candy Bar with Gianduja & Caramel Glaze
Palet d’Or, Hazelnut Succes, Marquise Chocolat & Crispi Wafer
Lustau Moscatel Emilin, Jerez, Spain

My opening Vegas Uncork’d experience started out well. It gets better later.

Payard Patisserie & Bistro
Caesar’s Palace
3570 Las Vegas Blvd. South
Las Vegas, Nevada 89109
(702) 731-7292