This Fourth of July weekend, guests at Bellagio will enjoy a fun and casual afternoon at the latest Epicurean Epicenter event, BBQ & Beer.
Held in Tuscany Kitchen Saturday, July 2 at noon, guests will enjoy a three-course lunch created by Bellagio Executive Chef Edmund Wong.
Complemented by a selection of refreshing beers chosen to enrich the taste of each dish, the event begins with savory selections of Grilled Flatbread, Olive Tapenade and Buttermilk Biscuits with Country Gravy. Next, the first course presents a delicious Maine Lobster “Bake,” Fancy Zucchini, Fingerling Potatoes and Burrata Blossoms, drizzled in Roasted Corn Vinaigrette and followed by a delicious entrée of Crispy Chicken and Waffles, Maple Butter Boneless Pork Ribs, Jalapeno and Citrus Vinaigrette Prime Dry Aged Rib Eye, Goat Cheese and Apricot “Souffle.”
Bellagio Director of Wine and Master Sommelier Jason Smith along with Bellagio Master Mixologist Matt Myers will create an astounding beer pairing presentation that will add flavor to each bite in addition to refreshing the palate. Enjoy delicious sips of Bellagio Fountains “Shandy,” Stella Artois, New Belgium “Somersault Ale,” and a trio of Hitachino Nest brews such as Red Rice Ale, Real Ginger Brew and Commemorative Ale 2011. The final pairing and the perfect ending to any BBQ festivity will be an ice cold Root Beer Float.
Tickets for this installation of Bellagio’s Epicurean Epicenter series are priced at $95 per person all-inclusive and are available for purchase by calling Bellagio Concierge at 866.906.7171.