Thomas Keller Hosts Dinner for 25 at Bouchon, Las Vegas August 29th
The Venetian and The Palazzo are thrilled to announce a special dinner hosted by the renowned chef, restaurateur and cookbook author Thomas Keller, as part of the resort’s Carnevale “Cibo-Vino” month celebration. Keller is an internationally acclaimed chef who has won numerous accolades, including consecutive “Best Chef” awards from the James Beard Foundation, “Chef of the Year” by the Culinary Institute of America, “America’s Best Chef” by Timemagazine, and is the only American-born chef to hold multiple three star ratings by the Michelin Guide, having received a total of seven stars in the 2011 editions.
Keller will host an intimate dining experience at his award-winning Bouchon Las Vegas restaurant, with just 25 seats available for this spectacular affair. The evening begins with a canapé reception and an opportunity to interact with Chef Keller. During the seated dinner, each chef de cuisine will craft a course paired with wines carefully matched by Bouchon’s sommelier team. This outstanding event is priced at $195 (tax and gratuity are extra) and includes an autographed copy of the Bouchon cookbook.
Chefs of Bouchon
Fall Preview Dinner
08.29.12
C A N A P É S & C O C K T A I L S
W I T H T H O M A S K E L L E R
“BLT”
crispy pork belly, black truffles
& arugula purée
Sweet Carrot Soup
with honey poached cranberries
Gougères
with truffle mornay
Forest Mushroom Vol au Vents
Confit of Day Boat Scallop
with grapefruit & dill
Cured Duck Breast
with mustard seed cracker & prune jam
Petite Croque Madame
Kir Royal, Tonic & Gin, Sidecar
S E A T E D D I N N E R
Coeurs de Palmiers
et Salade de Betteraves
hearts of palm & beet salad,
poached persimmons, Marcona almonds,
watercress leaves with vanilla bean gastrique
Chef Michael Sandoval– Bouchon Yountville
Riesling, Albert Boxler, Brand K ‘06
Foie Gras Poêlé
Hudson Valley pan-seared foie gras
with quatre épices, pain perdue,
confit butternut squash, huckleberries
& duck jus
Chef Bryan Podgorski– Bouchon Las Vegas
Meursault, Jean-Michel Gaunoux-Hudelot, Genevrieres ‘06
Snake River Farms’ “Entrecôte de Boeuf”
Snake River Farms Platinum
“eye of the rib,” with braised beef cheek boulangère, Nantes carrots, young onions
& sauce Périgourdine
Chef Rory Herrmann– Bouchon Beverly Hills
Arietta, Napa, Meritage Quartet ‘09
Flight of Desserts
tarte tatin | beignets | crème fraîche ice cream
Pastry Chefs– Janine Weisman (Yountville)
Scott Wheatfill (Las Vegas)
& Alen Ramos (Beverly Hills)
Jurançon, Charles Hours, Urolat ‘10
$195 plus tax & gratuity
Tickets can be purchased by contacting Bouchon’s private dining team, Debbie Cardenas or Angela Johnson at 702.414.6251 or via email at dcardenas@bouchonbistro.com or ajohnson@bouchonbistro.com.
WHEN: Wednesday, Aug. 29
Reception: 6pm-7pm
Dinner: 7pm seating
WHERE: Bouchon at The Venetian
The Venetian | The Palazzo Las Vegas
3355 Las Vegas Boulevard South
Las Vegas, NV 89109
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