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Chefs’ Counter: All-Star Feast at Vegas Uncork’d 2015

And so it is Spring, the time when Las Vegas sees a flood of people emerging from hibernation and eager to revel in whatever Sin City has to offer. It is thus the time for a broad variety of festivals, concerts, and celebrations of all sorts to entertain the tourists – and locals, of course, have the luxury of indulging in it all in their proverbial back yard. We are not locals (even though we’ve spent enough time here to know Vegas well), but we called the city our home for a weekend of relaxation after the best buffet experience we’ve had to date at Vegas Uncork’d 2015, hosted at the breathtakingly decorated ARIA Resort & Casino.

our empty table, pleading to be filled - and it will be

our empty table, pleading to be filled – and it will be

Uncork’d is a four-day culinary weekend of the best food and wine Vegas can provide with multiple events in a variety of settings, from intimate plated courses at family-sized tables to near chaos of thousands of eaters swirling around sampling stations. The Chefs’ Counter: All-Star Feast was a buffet so there were no courses, but neither were there thousands of eaters, just a few hundred. Wristbands printed with “Bon Appetit” granted us entry to The Buffet at ARIA for this special night, and although the crowd as a whole was numerous, each party was given their own private table. Even before we reached the table, though, we were offered our first glass of limitless champagne (though we didn’t exceed one glass each).

ice bar

ice bar

The Moët et Chandon was kept cold in the sculpted ice bar, and despite a bit of dripping, the bar did not melt away before the end of the night. Nearby were two ice bowls containing charming concoctions, the pretty pastel belying their powerful pours.

We tried the Spring Cooler with Belvedere vodka, St. Germain, grapefruit, lime, and Moët Brut Imperial champagne. It was vibrantly tart with natural flavors, but not to the point of causing a puckered face; rather, we sipped it between bites as a palate cleanser, the citrus and elderflower flavors being more satisfying than a raspberry sorbet. The Bourbon Punch with Bulleit bourbon, lemon, ginger, and Eric Bordelet apple cider looked lovely, but the two flutes of champagne and one Spring Cooler between the two of us was our limit on the alcohol. The libations were above par, but what made these three hours of dinner different from any other The Buffet evening were the guests of honor: Claude Escamilla, Jean-Philippe Maury, Shawn McClain, Michael Mina, Julian Serrano, Masa Takayama, Jean-Georges Vongerichten, and various ARIA restaurant crews “put their gourmet spin on self-service style dining.”

ACT I: SAVORY DINNER

It’s the Vegas buffet to beat all buffets, but the standard salad and bread options weren’t dismissed. Fresh vegetables and artisan bread were simple but celebrated. Ourselves, we did not get any of this salad or bread, instead saving room for the multitude of tantalizing tastes.

Jean Georges Steakhouse was represented by phenomenal meats and tasty sides. We were most taken by the prawns with chimichurri and the rib roast, although the beef brisket with soy glaze and smoked kurabota pork rack with ancho chili glaze were delectable as well. The sides of lime-chili glazed carrots, spring vegetables in chili butter and mint, asparagus with charred scallion vinaigrette, and potato comte gratin were droolworthy in their decadence. All the non-potato vegetables were treated with care, so while they were not raw, the supremely al dente texture allowed each to retain some of its natural and unique integrity. That is not to say the potatoes were not treated with care; “creamy, cheesy, delightful” were Zach’s first words. A few golden edges of cheese added texture and umami.

Lemongrass is known for fusion as well as traditional Thai food, and tonight they displayed the traditional side. Both of us have had satay before – skewered and grilled meat with a special sauce – but in doing research for this post, we learned that satay originated in Indonesian cuisine and has regional varieties throughout Southeast Asian countries. This was the Thai version with chicken, beef, and sweet prawns all high quality, served with peanut sauce and achat on the side (cucumber relish). From what we recall this is the only type of satay we’ve tried before, so the lightly nippy flavor combination was familiar to us. Unfamiliar was the som tam, a spicy green papaya salad with fish sauce, dried shrimp, and crushed peanuts. There’s nothing like finding a flavor that is new to the palate.

Tapas are almost meant for buffet dining since they’re already pre-portioned for easy serving. There was one night in August’s adolescence that she, her mother, and two traveling companions lasted four hours at a tapa bar in Toledo – it’s just too easy to pick up a pintxo and pop it in, one after another. Julian Serrano has brought Spain to Las Vegas with an assortment of traditional flavors. The tortilla was classic with more potatoes than eggs plus onions that were caramelized before incorporated into this all-day omelet. Instead of being served on a piece of bread, the bread was on the tortilla, and even still to top it off, the bread had a pad of garlic aioli akin to a frosting that was both sweet and spicy only the way garlic can be. Padrón peppers are tricky, because without enough salt in the sauteing process, they have the potential to turn spicy. These, though, were just right, and the orange zest and orange glaze brought a new dimension to what is one of August’s all-time favorite tapas. The “choripan” was the Chef’s take on pigs in a blanket, with Swiss bread wrapped around Spanish chorizo. Unlike Mexican chorizo, the Spanish type is mild, not nearly as fatty, and not at all crumbly, so the teeth had something tender to sink into with these wrapped sausages.

first round for august

first round for august

Already there was so much good stuff, but there was no way we could stop yet!

Masa Takayama’s Tetsu brought the freshness of the ocean hundreds of miles inland, as the quality of his ingredients outweighed the distance they traveled. The Chilean sea bass with sansho pepper was both buttery and flaky. If it weren’t for the posted menu we might have assumed the kale salad was seaweed salad, except that pine nuts aren’t a typical element of seaweed salad. The earthiness of the nuts plus the iron-rich greenness of the kale were brightened by a lime vinaigrette.

barmasa sushi

barmasa sushi

Chef Takayama has another restaurant in the ARIA, barMASA, which he holds to equal standards as Tetsu. We got to sample two rolls (salmon avocado; spicy tuna), two nigiri (akami; hamachi), and two sushi canapé (toro caviar; shrimp & scallop). Having cut fish his whole life beginning early in his parents’ fish shop, the Chef has expectations of freshness that translate to quality and sublime taste. As such, all fish brought to barMASA from Japanese waters are served within 24 hours of being fished.

The Buffet itself saved one section for their signature “Fish Market,” not relinquishing every ounce of counter space to the visiting chefs and crews. The fish n’ chips miniature baskets were as tasty as they were cute. The other shellfish items weren’t so cute, but still flavorful: lemon clams, a variety of steamed crab legs, mussels, and giant prawns, crab cakes, and a strictly seafood paella. Isn’t it interesting how all these dishes from the deep blue turn out in shades of orange and brown?

Indian food, having some of the most complex spice combinations, deserved space at this gastronomic fete. Traditionally prepared curries, sauces, and naan are not common fare on the Strip, so even a few chefs behind neighboring counters were fawning over the selection.

Five50 Pizza Bar is Shawn McClain’s claim, but his fame is for more than pizza. On display were two, the Gotham with pepperoni, salami, and Italian sausage (a gourmet yet basic meat lover’s), and the Forager which we tried, topped with mushrooms, spinach, and whipped ricotta over a white sauce. When made with a nice white sauce, we prefer a vegetarian pizza that lets the fresh veggies sing instead of getting too weighted down with proteins. The arancini is most simply described as a meatless meatball: the size, seasoning, and texture were nearly identical, except this arancini was a risotto ball stuffed with fontina cheese and mushrooms, coated with breadcrumbs, fried, and served on marinara sauce. There was also an antipasto variety of pickled and marinated vegetables and cheeses. From what we can tell, antipastos are not on the regular Five50 menu, so this was a little something extra brought specially for the evening.

Michael Mina’s newest endeavor is Bardot Brasserie, which had its grand opening barely four months prior to this event. It’s French food with a twist, and after trying these bites, we’re vying to return sooner than later for a table at the restaurant. The charcuterie was an assortment of fine meats including housemade pâté, jambon bayonne (French prosciutto), saucisson sec (dry French salami), and pork rillettes (akin to pâté). With eggplant caviar which contains no real caviar, and basil pistou that’s like a pine nut-free pesto, the chickpea fries were anything but standard French fries. And while many people think of escargot when imagining French stereotypes, there was nothing stereotypical about Chef Mina’s. No need for shells, each snail was wrapped in a pastry that, despite being so buttery, maintained a bit of crispiness and flakiness. Accented by chartreuse butter lettuce, hazelnuts, and dill, these were so good we had more than we care to admit. Hey, it was a buffet!

second round for zach

second round for zach

There’s never too much when it’s all this tasty!

Blossom is ARIA’s center of Chinese cuisine, with over 100 dishes on the menu. We were privy to sampling a fraction of them tonight, including spicy water cooked beef with tofu and Santa Barbara live prawns in soya sauce (well, not alive when served).

dim sum by blossom

dim sum by blossom

The variety of dim sum was limited, but then again, each contributor was given only so much counter space. The buns, dumplings, and wraps were all rich, the shrimp-filled one above all else in succulence.

ACT II: DELIGHTFUL DESSERTS

If you are a sweet freak and are viewing this while at work, the pictures may make you drool onto your computer. Claude Escamilla, pastry chef with Jean-Philippe Maury at the Jean Philippe Patisserie, pulled out all the stops for the dessert section of the buffet. Being a dessert fanatic herself, August had as many plates of sweetness as she did of savory!

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Cookies, brownies, a dozen gelato flavors, cheesecake, truffles, vanilla and chocolate cupcakes, Jordan almonds, dipped marshmallows, crème brûlée, French macarons, dipped crispy rice treats, chocolate covered pretzels/peanuts/raisins/espresso beans, saltwater taffy, flan, berry coconut cake pops, fruit tarts, raspberry beignets, opera cakes, élcairs, neapolitans, strawberry framboise, tiramisu, berry pana cottas, vanilla millefeuille, nutella millefeuille… The number of desserts nearly rivaled the savory items!

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first round of desserts

There is only so much that can fit on a plate. By no means was this all we tried!

second round of desserts

second round of desserts

From first champagne sip to last spoon lick, this was truly an unforgettable event. The Chefs’ Counter: All-Star Feast should be on any foodie’s bucket list, because there are few opportunities in the world to sample from the repertoire of so many incredible chefs and restaurants in one sitting. Not to be blasphemous, but do we dare compare it to a pilgrimage? We really do feel this is one of those do-it-at-least-once-or-you’ll-regret-it-on-your-deathbed kind of things. Even picky eaters or those with dietary restrictions can be gluttonous to their hearts’ content because it’s a buffet – find what you like and eat as much as you want of it! For the diehards that want to try every last morsel, keep in mind that it is a three-hour dinner. That’s plenty of time, but with too much Moët et Chandon, a person might lose track of the hours. Months of planning, coordination, collaboration, and preparation paid of for this yearly event that sees every attendee leave with a smile, off to bask in the remainder of a Spring Vegas weekend.

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Oxtail Stew

Succulent beef that fell of the bone, earthy vegetables, a decadent sauce… You’d think we were describing a restaurant, but that’s how Chef Zach’s oxtail stew came out tonight!  There is some planning and prep work, but there’s also lots of time to spend waiting around.  Fill the wait time with catching up on a good book, clearing out the DVR, or knocking out a few chores.

oxtail stew

oxtail stew

Makes 3

1 1/2 to 2 lbs. of oxtail, whatever it is for 6 bones

3 cups of beef broth

2 cups of red wine

3 carrots

About 15 tri-colored mini potatoes

1 small white onion

2 celery stalks

1/2 cup of all-purpose flour

4 strips of bacon

3 garlic cloves

2 tbs. of tomato paste

2 tsp. of dried thyme

1 tsp. of cracked black pepper

2 tsp. of Lawry’s seasoning salt

Salt to taste

Peel and slice the carrots in 1/4″ coins.  Dice the onions and celery also to 1/4″ pieces.  Peel and finely mince the garlic.  Season the flour with the Lawry’s seasoning salt.  Cut the potatoes into halves, then each half into quarters, then transfer to a bowl of water for the time being.

Heat a dutch oven on the stove over medium heat.  Cut the bacon into 1/4″ pieces and cook in the dutch oven until rendered of fat and crispy.  While the bacon is cooking, put the seasoned flour in a sealable storage bag along with the oxtail.  Toss the oxtail so that each piece is coated in flour.

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Remove the bacon from the dutch oven, leaving the fat; set aside the bacon for now.  Add the oxtail to the dutch oven, still over medium heat.  Brown all sides of each piece.  Remove the oxtail and set on a plate for the moment.  Turn down the heat to medium-low and add the carrots, onions, celery, and garlic.  Cook until all the vegetables are starting to turn roughly caramelized and soft, roughly 12 minutes and stirring frequently.

before the 3-hour simmer

before the 3-hour simmer

Add the tomato paste, thyme, and black pepper and cook for 1 minute more.  Add the beef broth and red wine, and bring back to a simmer.  Put the oxtail back into the mix, including any juices that accumulated on the plate.  Cover, reduce heat to low, and let simmer for 3 hours, stirring occasionally flipping the oxtail pieces half-way through.

After 3 hours, drain the potatoes from the water, and add them to the dutch oven.  Cook for an additional 20-30 minutes uncovered so that the sauce thickens a little.  Taste for desired saltiness during this final cooking stage.

Serve 2 bones per person with lots of veggies, plus grits or fry bread.

Chinese-Style Chicken and Mushrooms

There is a mushroom called “chicken of the woods.”  It’s not one of the ingredients in this item, but there are mushrooms and chicken in it.  While it’s definitely not for vegetarians, Chef Zach’s recipe demands that the mushrooms greatly outweigh the chicken, so this would be a well-relished dish for friends of fungi.

chicken and mushrooms

chicken and mushrooms

Makes 4

2 large, boneless, skinless chicken breasts

10 brown mushrooms

10 white mushrooms

A medium handful of oyster mushrooms

1 cup of chicken broth

1/2 cup of chopped green onion

1/4 cup of peanut oil (for frying)

2 tbs. of oyster sauce

1 tbs. and 1 tsp. of freshly chopped garlic

1 tbs. of rice wine vinegar

1 tbs. of sesame oil

1 tbs. of soy sauce

2 tsp. of corn starch

1/2 tsp. of powdered ginger

Cut the chicken into manageable chunks – bite size, but not too small.  Mix together 1 tsp. of garlic, vinegar, sesame oil, and soy sauce in a bowl.  Toss the chicken in this sauce, and let marinade in the refrigerator for at least 30 minutes.

wok it up

wok it up

Put half of the peanut oil in a wok and heat on high.  Cook the chicken until done, 4-5 minutes, stirring frequently.  When done, remove from the wok and set aside.  Add the remaining peanut oil, and then cook the brown and white mushrooms for 3-4 minutes together before adding the oyster mushrooms; cook 1 minute more.  Add the remaining 1 tbs. of garlic, cook an additional minute stirring frequently, then add the chicken broth, green onions, and oyster sauce.  Let cook for 1 minute and, while it cooks, mix the corn starch with a little bit of water.  Put the chicken back in the wok, add the corn starch slurry.  Cook for 1 minute longer, and serve immediately with steamed brown or white rice.  Garnish with a bit of fresh green onion or toasted sesame seeds.