Wolfgang Puck & Bon Appetit Celebrate the 20th Anniversary of Spago at The Forum Shops

Bon Appétit Editor-in-Chief Adam Rapoport and pioneering chef Wolfgang Puck are set to co-host a spectacular four-course, wine-pairing lunch to celebrate the 20th Anniversary of Spago at The Forum Shops at Caesars on May 10, 2012 from 11:30 a.m. – 1:30 p.m.

Credited with igniting the fine dining revolution in Las Vegas, Puck made his debut in 1992 with the opening of Spago. This bold move marked a departure from the oversized buffets of old Las Vegas and traditional casino dining rooms, paving the way for other celebrity chefs to open signature restaurants of their own, transforming Las Vegas into the worldwide culinary destination it is now.

To celebrate the restaurant’s 20th anniversary and the dining landscape of Las Vegas today, the master chef and Bon Appétit will host this exclusive event to kick off the sixth annual Vegas Uncork’d extravaganza. The lunch will also feature Spago’s first Executive Chef David Robins and Spago’s current Executive Chef Eric Klein. While enjoying an impressive meal prepared by the trio of chefs, guests also will hear candid personal anecdotes including Wolfgang’s memories of his first night opening in Las Vegas.

Space is limited for this intimate lunch gathering and tickets are available today for purchase at vegasuncorked.com. Ticket price is $150 per person.

“If it weren’t for Wolfgang and his work at Spago, there’s no way Las Vegas could have developed the incredibly high-level restaurant scene it has today. After so many years as a classic, the great energy and the food that made Spago groundbreaking–and still make it so vital today, at the top of its game–mean it’s the perfect place to kick off Vegas Uncork’d in 2012,” said Rapoport.

Setting the standard in celebrity chef-helmed restaurants in Las Vegas, Puck, along with managing partners Tom Kaplan and David Robins, opened Spago inside The Forum Shops in December of 1992. In a prestigious retail center that is known for its many “firsts,” The Forum Shops shares this anniversary milestone year. Spago has been masterfully redesigned twice since its original opening and the menu has evolved over the years. However, guests can still find Wolfgang’s first signature dish, Smoked Salmon Pizza with crème fraiche and caviar, and the Wienerschnitzel with Warm Potato Salad (Wolfgang’s favorite!)

The original Executive Chef at Spago, David Robins, came to Las Vegas from San Francisco where he was working for Jeremiah Tower at his famed restaurant Stars. He was a 2005 Best Chef-Southwest nominee by the James Beard Foundation and voted Best Chef in Las Vegas by Las Vegas Life magazine.

Executive Chef Eric Klein began his career with Wolfgang Puck at the original Spago in West Hollywood and worked for Wolfgang for many years before leaving to open his own restaurant, Maple Drive. He re-joined with Wolfgang in 2007 as Executive Chef at Spago inside The Forum Shops at Caesars. Klein was previously named one of the Top 10 Best Chefs in America by Food & Wine magazine.

Wolfgang Puck’s legendary name carries an undeniable cachet, synonymous with a bold, innovative school of cooking that redefined fine dining in America and around the world. His trademark dishes, coupled with his unmistakable panache and passion, have revolutionized the culinary industry. The award-winning restaurants include Spago (Beverly Hills, Las Vegas, Maui and Beaver Creek); CUT (Beverly Hills, Las Vegas, Marina Bay Sands Singapore, 45 Park Lane London); Wolfgang Puck at Hotel Bel-Air (Los Angeles); Chinois (Santa Monica); Postrio Bar & Grill (Las Vegas); Trattoria del Lupo (Las Vegas); Wolfgang Puck Bar & Grill (Las Vegas and Los Angeles); Wolfgang Puck Pizzeria & Cucina (Las Vegas); Wolfgang Puck American Grille at Borgata Hotel Casino & Spa in Atlantic City; Wolfgang Puck Grille at MGM Grand Detroit; The Source by Wolfgang Puck at the Newseum in Washington, DC; and Five Sixty atop Reunion Tower in Dallas, TX. For more information, please visit www.wolfgangpuck.com.

Reigning at the heart of the Las Vegas Strip, Caesars Palace features 3,960 hotel guest rooms and suites, including the brand new Octavius Tower and 180-room Nobu Hotel set to open in 2012; and 25 diverse restaurants and cafes, including the 24-hour café Central by James Beard award-winning Chef Michel Richard. The 85-acre resort offers nearly 129,000 square-feet of casino space including a 14,000 square-foot poker room; a five-acre Garden of the Gods pool complex showcasing eight pools and two gardens; the 50,000 square-foot award-winning Qua Baths & Spa and Color Salon by renowned celebrity colorist Michael Boychuck; five elegant wedding chapels and outdoor gardens; 300,000 square-feet of premium meeting and convention space; and The Forum Shops at Caesars, an acclaimed 683,000-square-foot shopping plaza offering more than 160 boutiques and dining establishments. Caesars guests enjoy Cascata, one of the world’s most exclusive golf courses; and the 4,300-seat Colosseum spotlighting world class entertainers such as Celine Dion, Elton John, Rod Stewart, Jerry Seinfeld and Shania Twain (beginning Dec. 2012). For more information, please visit www.caesarspalace.com or caesars.thedigitalcenter.com to access media materials and request high-resolution images. Find Caesars Palace on Facebook and follow on Twitter.

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