The Ultimate Chef’s Table

March 07, 2012 | by —Emma Trotter | Homepage

For a cooking lesson where you don’t actually have to cook, secure a seat at a chef’s table during one of Bellagio’s Epicurean Epicenter dinners. Held once monthly, the exclusive dinners appeal to foodies and oenophiles with lavish tasting menus, prepared before your very eyes, and wine pairings tended to by Bellagio master sommelier Jason Smith and the winemakers themselves. Between the parade of flavorful dishes and fine vintages from wineries like Siduri, Pisoni, ROAR, and Colgin Cellars, each monthly dinner somehow manages to top the last. Here’s what you have to look forward to at this month’s dinner.

March 24: Tuscany Kitchen
Bellagio executive chef Edmund Wong will create an unforgettable tasting menu ($175, per person) coupled with single-vineyard chardonnay and pinot noir from Patz & Hall. Vineyard owners James and Donald Patz will be on hand to share tasting notes and insight on the regions where the wines were created.

First course
Kombu-scented Maine lobster with morels, baby asparagus, crystal bloom, and vin blanc, paired with Patz & Hall’s Dutton Ranch 2010 Russian River Valley Chardonnay

Second Course
Wild ocean trout with warm red thumb potato, Chinese sausage, ramps, and cucumber blossom, paired with Patz & Hall’s 2009 Hyde Vineyard 2009 Carneros Chardonnay and Hyde Vineyard 2007 Carneros Pinot Noir Magnum

Third Course
Venison medallions with spring carrots, beets, celeriac, and jus, paired with Patz & Hall’s Chenoweth Ranch 2009 Russian River Valley Pinot Noir

Fourth Course
A trio of farmstead artisanal cheeses with almond frosted grapes and fig compote, paired with Patz & Hall’s Pisoni Vineyard 2009 Santa Lucia Highlands Pinot Noir

For tickets, visit bellagio.com/restaurants/epicurean-epicenter

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