Last weekend I attended the James Beard Foundation's Taste America: Las Vegas at The Mirage Hotel & Casino. It was a lovely evening at this poolside gala trying out different foods and drinks. Check out my previous post for more info. It was great seeing the cooks and executive chefs prepare and make foods from each of their stands:
|There was also a silent auction on one side and food and drinks
|One of the stands from Ristorante di Mare. Executive Chef, Paul Barolotta.
This ristorante specializes in Mediterranean seafood.
|There were many drinks to sample including drinks from
Southern Wine and Spirits of Nevada.
|These oysters were from GOIC - the Gulf of Mexico. They were fresh indeed!
|BLT Burger. Executive Chef, Laurent Tourondel.
|From BLT Burger I had the 180 Burger- Peppercorn crusted bacon, smokey
sweet BBQ sauce, caramelized onions, and sharp cheddar. This came with
Dirty Potato Chips- which had barbecue spices. The meat was juicy and full of
|Also from BLT Burger- this was a type of
chocolate milk shake. It was scrumptious!
|A sample of Japanese Wagyu from Moriomoto, opening in Spring 2014.
This restaurant will specialize in contemporary Japanese cuisine and sushi.
|This dessert stand is from Payard, Executive Chef, François Payard. They
served assorted macarons, which were delectable. To the far right, were part of the
Hot and Cold Pina Coladas- the chef had topped this dessert with a cream, and
told me to take it as one shot. I shot up this dessert and was amazed!
I tasted the hot and cold at the same time and I definitely tasted the pina colada.
I could live off these if I could!
|Spago. Executive Chef, Eric Klein.
|From Spago I had the Moroccan Spiced Lamb Chop, couscous with currants, mint,
peach chutney, and harissa (chili sauce). I wish this dish was bigger. The lamb was
nicely spiced and cooked, and the chutney complimented the lamb and couscous well.
|Thai food from the local restaurant, Lotus Of Siam.
Owner and chef, Saipin Chutima.
|From Lotus of Siam, I had the Khao Soi Beef- Northern style Thai dish that
consists of egg noodles, beef stewed in Burmese influenced curry sauce with
garnishes of onion, pickled vegetables, and lime. The sauce, garnishes, and noodles
blended so well together. I look forward to going back to Lotus of Siam
to try this dish!
|I think I've found one of my favorite champagne from Beau Joie Brut Champagne!
Beau is made from Pinot Noir and Chardonnay derived
from the grapes of Épernay, France.
|Beau's champagnes are wrapped in 100% copper.
|Lovely poolside view.
|Smooth tasting Fiji Water.
This was a great experience, thanks again Alan Semsar for informing me about this event!