Master Series Luncheon at The Palazzo and The Venetian

May 7, 2010 by  

Cat Cora and Joachim Splichal
The Master Luncheon Series, part of the Vegas Uncork’d Presented by Bon Appetit event, was held today as world-renowned chefs of The Venetian and The Palazzo delighted guests with creative, one-of-a-kind menus to tantalize their taste buds (Pictured above: Cat Cora and Joachim Splichal – Photo credit: IS Photography/  From 12:00 noon until 2:00pm, guests of the luncheon were taken on a culinary journey, courtesy of the skilled and talented Executive Chef of the restaurant.

Barbara Fairchild and Wolfgang Puck

Barbara Fairchild and Wolfgang Puck

At The Palazzo, Bon Appétit Editor-in-Chief Barbara Fairchild along with co-host, Andrew Knowlton, Bon Appétit’s Restaurant Editor, celebrated a delicious afternoon with pioneering celebrity chef Wolfgang Puck at CUT. Modeled on Puck’s critically acclaimed, award-winning Beverly Hills restaurant, CUT offers a contemporary twist on the classic steakhouse. A delectable four-course meal consisted of Austrian White Asparagus, Butter Poached Maine Lobster, US Kobe New York, and Baby Banana Brulee. Restaurateur Piero Selvaggio of Valentino even stopped by to say hello while Chef Puck was preparing the dishes! At the end of the event, guests received Wolfgang Puck’s newest cookbook, Wolfgang Puck Makes It Easy

Luciano Pellegrini, Sarah Tenaglia and Piero Selvaggio

Luciano Pellegrini, Sarah Tenaglia and Piero Selvaggio

At The Venetian, guests had an opportunity to escape to an urban Parisian brasserie with James Beard award-winning chef Joachim Splichal of Pinot Brasserie. A decadent selection of Chef Splichal’s award winning California-French cuisine with everything from seafood to traditional French desserts was offered. Hosted by Bon Appétit Executive Chef Cat Cora., the exquisite menu included a first course of Layer Tuna Tower with avocado and tomato, a second course of sweet and sour Santa Barbara spot prawn, a main entrée of Spring Lamb sampler with goat-cheese-tomato-asparagus stuffing, and a scrumptious dessert of Chocolate beignet with cherries chaud-froid. The Patina Cookbook, a gift presented to each guest, complimented Chef Splichal’s afternoon culinary genius and allowed guests the opportunity to embark on their own food-inspired adventure in the kitchen.

Additionally at The Venetian, Chef Luciano Pellegrini and restaurateur Piero Selvaggio hosted an intimate luncheon inside Valentino with Bon Appétit Senior Food Editor, Sarah Tenaglia . This award-winning restaurant, sister to the iconic Valentino in Santa Monica, delighted guests with a mix of classic and contemporary Italian cuisine. Starting off with a Tartare Trio with Agrumato, guests were taken on a palatte pleasing journey as they next enjoyed Risotto all’Onda with Dover Sole Filet and Spicy Vodka Sauce, Spring Lamb Medallions with Tender Fava Beans, and Gelato. The Valentino Cookbook was presented to each guest to take home and enjoy.

A wonderful afternoon was had by all as guests enjoyed culinary conversation, wine pairings, and extraordinary chef interactions right in the heart of The Venetian and The Palazzo resorts with three James Beard award-winning chefs. Bon Appetit!

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