Alizé at the Top of Palms Casino Resort Invites Guests to Meet, Dine with their New Executive Chef at an Exclusive Dinner on June 30

June 24, 2017 by  

Alizé at the Top of Palms Casino Resort Invites Guests to Meet, Dine with their New Executive Chef at an Exclusive Dinner on June 30
at the Top of Palms Casino Resort is inviting guests to meet the restaurant’s brand new executive chef, Joshua Bianchi. The Michelin Star award-winning restaurant will host an exclusive dinner on Friday, June 30. 

The “Meet the Chef” dinner will be a multi-course experience to showcase his new dishes and takes on classic Alizé fare. The evening will begin with a reception at 6:30 p.m. followed by the five-course menu at 7 p.m.

Chef Bianchi’s menu reflects his diverse background blended with the traditional French cuisine that Alizé guests are accustomed to. Each dish will be paired with complimentary wine selected by Beverage Director Patrick Trundle to highlight each dish.

Prior to joining Alizé, Chef Bianchi was the opening chef for Drai’s Beachclub Las Vegas and Drai’s Vancouver. Within the past 10 years, he has worked for myriad talented chefs around the country including Florida Chef Norman Van Aken; Las Vegas Chef Julian Serrano of Picasso at Bellagio; New York Chef Tom Colicchio of Gramercy Tavern and Chef Daniel Boulud of Daniel Boulud Brasserie at Wynn Resort Las Vegas.

The multi-course menu on June 30 will include:

Amuse Bouche
Copper River Salmon Crudo with beet jus and charred cucumber, as well as Beef Carpaccio with pepper relish and Osetra caviar
Featured wine: Pierre Sparr, Crémant Rosé

First Course
Duo of Hamachi and Ahi Tuna Tartar with snow crab and cucumber roulade, avocado, Amarillo aioli and double soy reduction
Featured wine: Pierre Sparr, Mambourg, Grand Cru Gewurztraminer 2014

Second Course
Sautéed Soft Shell Crab with Brandade
Featured wine: Hyde de Villaine, Chardonnay, Carneros 2013

Third Course
Seared Hudson Valley Foie Gras with brioche French toast with poached figs and toasted almonds
Featured wine: Royal Tokaji, Late Harvest 2015

Fourth Course
Crackling Pork Belly with roasted carrots, swiss chard, medjool dates and farro
Featured wine: Clau de Nell, Anne-Claude Leflaive, Cabernet Franc 2012

Fifth Course
Braised Beef Short Ribs with sweet corn purée and summer vegetable succotash
Featured wine: Château Simard, St. Emilion 2005

Strawberry-Rhubarb Meringue with lemon-verbena gelato
Featured wine: Baumard, Quarts de Chaume 2012

The price is $170 per person (tax, beverage and gratuity not included). For more information or to make reservations, go to or call (702) 951-7000.

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