Charlie Palmer’s Aureole and Famille Perrin Unite For Exquisite Wine Pairing Dinner

CHARLIE PALMER’S AUREOLE AND FAMILLE PERRIN UNITE FOR
EXQUISITE WINE PAIRING DINNER

Director of Wine Harley Carbery & Proprietor Marc Perrin to Host Event
Tuesday, May 26 at 6:30 p.m.

Charlie Palmer’s Aureole at Mandalay Bay will team up with Famille Perrin, the leading organic wine grower of the Southern Rhône Valley, for an exclusive pairing dinner Tuesday, May 26 at 6:30 p.m. Mandalay Bay’s Director of Wine Harley Carbery, along with Proprietor Marc Perrin, will host the event guiding guests through each course with insights into the inspired thinking behind each pairing.

The event will tantalize guests’ taste buds as they enjoy elegant fare from Aureole and exquisite Famille Perrin selections. A six-course menu created by Aureole’s Executive Chef Vincent Pouessel will begin with a selection of passed hors d’oeuvres paired with Château Miraval, Rosé, Côtes de Provence 2013. The next five courses will include:

  • Grilled White Striped Bass and Sautéed Chipirons with young artichokes, fava beans and squid ink reduction; paired with Famille Perrin “Les Cornuds” Vinsobres 2011
  • House Made Cavatelli Pasta and Spicy Italian Sausage with porcini mushrooms, rapini and English peas; paired with Famille Perrin “Les Chapouins” Vielles Vignes, Châteauneuf-du-Pape 2006
  • Smoked Moulard Duck Breast and Blood Sausage Tart with chicory and apple salad cassis duck jus; paired with Domaine du Clos des Tourelles, Gigondas 2010
  • Duo of Whole Roasted Baby Lamb and Confit Shoulder with dry nicoise olive polenta, tomato bread, ramps puree and natural jus; paired with Château de Beaucastel, Châteauneuf-du-Pape 2011 & Château de Beaucastel, Châteauneuf-du-Pape 2001
  • Raspberry Mille-Feuille and Sorbet Lemon-Thyme Beaumes-de-Venise with passion fruit cream; paired with Famille Perrin, Muscat de Beaumes-de-Venise 2011

    Tickets for this unforgettable evening are priced at $250 per-person, plus tax and gratuity, and are available for purchase by calling Aureole at 702-632-7401. Space is limited and guests must be 21 years of age or older to attend.

MANDALAY BAY
Mandalay Bay, a AAA Four Diamond Award-winning resort, is set on 120 lush acres featuring the award-winning Mandalay Bay Beach, a tropical pool paradise with real sand and the only climate-controlled, poolside gaming in the city. The Mandalay Bay Events Center, award-winning restaurants, exhilarating entertainment, unique shopping, Shark Reef Aquarium and the 1.7-million-square-foot Mandalay Bay Convention Center combine to make Mandalay Bay a distinctive Las Vegas destination. In September 2014, Delano Las Vegas, a stand-alone all-suite hotel, opened adjacent to Mandalay Bay. Mandalay Bay is a wholly owned subsidiary of MGM Resorts International (NYSE: MGM). For more information and reservations, visit mandalaybay.com or call toll free at (877) 632-7800 or find us on Facebook and Twitter.

Charlie Palmer’s Aureole and Darioush Join Forces for Elegant Wine Pairing Dinner

CHARLIE PALMER’S AUREOLE AND DARIOUSH JOIN FORCES FOR
ELEGANT WINE PAIRING DINNER

Director of Wine Harley Carbery, Proprietor Darioush Khaledi & President Dan de Polo
to Host Event Thursday, Feb. 5 at 6:30 p.m.

Charlie Palmer’s Aureole at Mandalay Bay will unite with Darioush winery for an exclusive pairing dinner Thursday, February 5 at 6:30 p.m. Mandalay Bay’s Director of Wine Harley Carbery, along with winery Proprietor Darioush Khaledi and President Dan de Polo will host the event guiding guests through each course with insights into the inspired thinking behind each pairing.

The event will leave guests wanting more as they taste the exquisite fare from Aureole and the harmonious blends of traditions, graciousness and thoughtfulness of Darioush. A six-course menu created by Aureole’s Executive Chef Vincent Pouessel and Executive Pastry Chef Megan Bringas will feature:

  • Light Tempura Santa Barbara Prawn and French kiss Oysters Tartar with green papaya, peanut salad and buckwheat crisp; paired with 2013 Viagnier
  • Armagnac Macerated Prunes Stuffed Berkshire Porchetta with slow caramelized Walla onions and parsnips puree; paired with 2012 Cabernet Franc
  • Chartreuse of Wild Duck Breast with roasted Forbidden vegetables, crème de cassis and berries jus; paired with 2012 Shiraz
  • Iowa Petit Bison Filet “Rossini” with sweet potato au gratin, wilted tender greens and Madera and truffle reduction; paired with 2009 Signature Cabernet Sauvignon and 2010 Darius II
  • Macadamia Nut and White Honey Soft Nougat with baklava ice cream and spice panettone; paired with 2008 Shahpar


Tickets for this unforgettable evening are priced at $225 per-person, plus tax and gratuity, and are available for purchase by calling Aureole at 702-632-7401. Space is limited and guests must be 21 years of age or older to attend.

Aureole Interior Aureole Wine TowerMandalay Bay Director of Wine - Harley Carbery

MANDALAY BAY
Mandalay Bay, a AAA Four Diamond Award-winning resort, is set on 120 lush acres featuring the award-winning Mandalay Bay Beach, a tropical pool paradise with real sand and the only climate-controlled, poolside gaming in the city. The Mandalay Bay Events Center, award-winning restaurants, exhilarating entertainment, unique shopping, Shark Reef Aquarium and the 1.7-million-square-foot Mandalay Bay Convention Center combine to make Mandalay Bay a distinctive Las Vegas destination. In September 2014, Delano Las Vegas, a stand-alone all-suite hotel, opened adjacent to Mandalay Bay. Mandalay Bay is a wholly owned subsidiary of MGM Resorts International (NYSE: MGM). For more information and reservations, visit www.mandalaybay.com or call toll free at (877) 632-7800 or find us on Facebook and Twitter.

MGM Resorts International Restaurants Make the Season Merry and Bright with Holiday Menus

MGM RESORTS INTERNATIONAL RESTAURANTS
MAKE THE SEASON MERRY AND BRIGHT WITH HOLIDAY MENUS

Celebratory Culinary Offerings Available on Christmas Day

 

The holiday spirit will come alive as the culinary masters at MGM Resorts International celebrate the season with festive fare. Participating restaurants at Bellagio, ARIA, MGM Grand, Mandalay Bay, Delano Las Vegas, Monte Carlo, Mirage, New York-New York, Luxor, Excalibur and Circus Circus Las Vegas will offer unforgettable holiday menus to make spirits bright. Visitors and locals alike are encouraged to sit back, relax and enjoy seasonal creations as expert chefs provide indulgent offerings for the holiday season.

Guests looking for a classic holiday celebration can visit Café Bellagio and enjoy a Holiday Ham with Riesling and mustard glaze, mashed yams, sautéed green beans with shallots and braised red cabbage. Tom Colicchio’s Heritage Steak at The Mirage will stay true to tradition with the Spiced Christmas Goose served with balsamic-braised endive and chestnuts. Nine Fine Irishmen at New York-New York will feature a Beer Brined Turkey Breast served with mashed potatoes, grilled broccolini and cranberry sauce. Salt Crusted Prime Rib served with a classic popover, potato puree and natural au jus makes for a hearty celebratory feast at ARIA Café. Holiday revelers can spoil themselves with Foie Gras Ravioli served with duck consommé and winter black truffle from miX Restaurant at Delano Las Vegas. Guests can enjoy the winter-themed Butternut Squash Ravioli in brown butter and sage served with parmesan fonduta at Fiamma Trattoria & Bar at MGM Grand. The Steakhouse at Camelot at Excalibur will serve up Grilled Atlantic Salmon alongside grain mustard sauce, mashed potatoes and steamed asparagus. The Steakhouse at Circus Circus will feature a Mesquite Broiled Petite Filet Mignon and an Australian Lobster Tail served with a choice of soup or salad and a sweet ending to boot.

Guests looking to infuse their celebrations with treats can head to Aureole at Mandalay Bay for a Milk Chocolate and Cara Cara Orange Bouche de Noel served with Irish ice cream. BLVD Creamery at Monte Carlo will showcase a variety of holiday flavors including Gingerbread Cheesecake ice cream combining chunks of cheesecake and gingerbread cookies. Finally, MORE The Buffet at Luxor will tantalize taste buds with decadent desserts such as a Warm Chocolate S’mores Cake.

These are just a sampling of ways guests can get their merry on in Las Vegas this season.

Charlie Palmer’s Aureole and Champagne Taittinger Unite for Exclusive Wine Pairing Dinner

CHARLIE PALMER’S AUREOLE AND CHAMPAGNE TAITTINGER UNITE FOR EXCLUSIVE WINE PAIRING DINNER

Director of Wine Harley Carbery and Export Manager Clovis Taittinger Host Event Thursday, Oct. 23 at 6:30 p.m.

 

Charlie Palmer’s Aureole at Mandalay Baywill team up with Champagne Taittinger winery for a wine pairing dinner Thursday, October 23 at 6:30 p.m. Mandalay Bay’s Director of Wine Harley Carbery, along with Champagne Taittinger’s Export Manager Clovis Taittinger, will host the event, guiding guests through each course with insights into the ingenious thinking behind each pairing.

The event will tantalize taste buds with a six-course menu created by Aureole’s Executive Chef Vincent Pouessel and Executive Pastry Chef Megan Bringas.  The menu will feature:

  • Fluke Sashimi, Star Fruit and Tiger Shrimp Cevice & Squash Blossom Tempura; paired with Brut La Française
  • Lightly Seared Mozambican Langoustines with apple and foie gras chutney; paired with Prélude “Grands Crus”
  • Santa Barbara Sea Urchin Barley Risotto with porcini mushroom chips and chicory sea salt biscotti; paired with Les Folies de la Marquetterie
  • Lemon Dusted Diver Sea Scallop and Fresh Black Winter Truffles with caramelized cauliflower and house-made raisins; paired with 1998 Comtes de Champagne Blanc de Blancs
  • Roasted Veal Tenderloin and Braised Cheeks with butternut squash ravioli, sage brown butter, black trumpet mushrooms and amaretto veal reduction; paired with 2005 Comtes de Champagne Rosé
  • Preserved Lemon St Honore with Breton sand cookie and early grey ice cream; paired with Nocturne

Tickets for this one-of-a-kind event are priced at $225 per person, all-inclusive, and are available for purchase by calling Aureole at 702-632-7401. Space is limited and guests must be 21 years of age or older to attend.

MandalayBay_Aureole_Interior

About Mandalay Bay
Mandalay Bay, a AAA Four Diamond Award-winning resort, is set on 120 lush acres featuring the award-winning Mandalay Bay Beach, a tropical pool paradise with real sand and the only climate-controlled, poolside gaming in the city.  The Mandalay Bay Events Center, award-winning restaurants, exhilarating entertainment, unique shopping, Shark Reef Aquarium and the 1.7-million-square-foot Mandalay Bay Convention Center combine to make Mandalay Bay a distinctive Las Vegas destination. In 2014, THEhotel, a stand-alone all-suite hotel at Mandalay Bay will be redesigned and rebranded Delano Las Vegas. Mandalay Bay is a wholly owned subsidiary of MGM Resorts International (NYSE: MGM).

Mandalay Bay to Host Festive BEER Weekend

MANDALAY BAY TO HOST FESTIVE BEER WEEKEND

Brewmasters and Chefs to Cure All Ales with Beer Events September 12-14


Mandalay Bay will host the resort’s first-ever BEER Weekend, a three-day beer extravaganza featuring special events and exclusive menus at Mandalay Bay Beach, Fleur by Hubert Keller, miX Restaurant and eyecandy sound lounge September 12-14. Created by Mandalay Bay Director of Food & Beverage and Nevada’s first female certified cicerone Sarah Johnson, the weekend line-up will tantalize taste buds of beer lovers everywhere.

The weekend festivities include a dinner at miX Restaurant with acclaimed brewmasters; a craft beer panel discussion at eyecandy sound lounge, led by Johnson; a high-energy beer festival at Mandalay Bay Beach featuring the country’s best beers along with cuisine by Vegas’ award-winning chefs Hubert Keller, Michael Mina, Alain Ducasse, Shawn McClain, Matthias Merges and more; and an exclusive beer brunch at Fleur by Hubert Keller.

Event details of Mandalay Bay’s BEER Weekend are as follows:

Friday, September 12, 2014
Brewmasters’ Dinner, miX Restaurant – 7:30 p.m.
Hosted by Johnson, Matt Brynildson of Firestone Walker and Garrett Oliver of Brooklyn Brewery, this intimate dinner will kick off the weekend. A five-course menu created by the talented culinary team at Alain Ducasse’s miX Restaurant will be served alongside Firestone Walker and Brooklyn Brewery beers. Each beer will be presented by the brewers as they discuss the detailed notes of each selection along with the reasoning behind the pairing. Tickets priced at $225 per-person, all-inclusive, can be purchased on Mandalay Bay’s Beer site.

Saturday, September 13, 2014
The Craft Beer Revolution Panel Discussion, eyecandy sound lounge – 3 p.m. – 4 p.m.
The festivities will continue with a panel discussion on all things craft beer, hosted by Johnson, and featuring Brooklyn Brewery co-founder Steve Hindy. Following the event, a book signing of Hindy’s The Craft Beer Revolution will be held inside the lounge. Books will be available for purchase for $20 all-inclusive. Entrance to the event is free and seating is limited to the first 100 attendees.

BEER Festival, Mandalay Bay Beach – 7:30 p.m. – 11:30 p.m.
The main event at Mandalay Bay Beach will offer lively entertainment, great brews and scrumptious food selections as participating breweries and restaurants showcase their talents. Guests are invited to sample a variety of the country’s best beers along with award-winning cuisine by MGM Resorts International’s top chefs. Tickets are priced at $75 per-person, all-inclusive, and can be purchased on Mandalay Bay’s Beer site.

Participating breweries include: Firestone Walker, Brooklyn Brewery, North Coast, Goose Island, Lagunitas, The Bruery, Dogfish Head, Moody Tongue, Karbach Brewing, Upright Brewing, Arizona Wilderness, Ballast Point, Ninkasi, Cismontane, New Belgium, Santa Fe Brewing, Alesmith, Stone, Stillwater Artisinal, Speakeasy Ales & Lagers, Golden Road, and local breweries Big Dog’s, Tenaya Creek Chicago Brewing Company, Joseph James Brewing, Bad Beat Brewing, Crafthaus Brewery, Banger Brewing and Tahoe Mountain Brewing Company.

Mandalay Bay restaurants include Fleur by Hubert Keller, Aureole, Aureole and STRIPSTEAK along with MGM Resorts’ sister property restaurants including Monte Carlo’s Yusho Japanese Grill & Noodle House, MGM Grand’s TAP, ARIA’s Sage and Bardot Brasserie.

Sunday, September 14, 2014
Beer for Breakfast, Fleur by Hubert Keller – 9 a.m. – 12 p.m.
The finale of the beer weekend will allow guests to choose from a special brunch menu of celebrity chef Hubert Keller’s renowned creations, paired with beers as selected by Johnson. Brunch reservations are available at (702) 632-7400.

For more information on BEER Weekend at Mandalay Bay, visitmandalaybay.com.

CHARLIE PALMER’S AUREOLE AT MANDALAY BAY TO HOST MULTI-VINEYARD WINE PAIRING DINNER

charlie palmer

CHARLIE PALMER’S AUREOLE AT MANDALAY BAY TO HOST MULTI-VINEYARD WINE PAIRING DINNER

Restaurant to Partner with Far Niente, Nickel & Nickel, The Vineyard House and Dolce Wines Thursday, Jan. 16 at 6:30 p.m

Renowned Chef Charlie Palmer’s Aureole at Mandalay Bay will partner with Far Niente, Nickel & Nickel, The Vineyard House and Dolce Wines for a multi-vineyard wine pairing culinary experience Thursday, Jan. 16 at 6:30 p.m. The event will delight palates with a six-course menu created by Aureole’s culinary team, Executive Chef Vincent Pouessel and Executive Pastry Chef Megan Bringas. Each course will be paired with elegant selections from one of the featured wineries as selected by Nickel & Nickel Proprietor Justin Jeremy Nickel and Mandalay Bay Director of Wine Harley Carbery.

Tickets are priced at $225 per person, all-inclusive, and are available for purchase by calling Aureole directly at 702-632-7200. Space is limited and guests must be 21 years of age or older to attend.

The epicurean journey will begin with passed hors-d’oeuvres accompanied with Far Niente Chardonnay 2012. The second course, Fukuoka Bay Hamachi Crudo, served with pickled dragon fruit and galangal ponzu, will be accompanied by Nickel & Nickel “Truchard Vineyard” Chardonnay 2012. The third course will feature a Duo of Crispy Pork Belly and Pigs Shanks, served with creamy Anson Mills grits, paired with Nickel & Nickel “Suscol Ranch” Merlot 2010, creating a savory combination from the flavor notes of dark plum and herb. The experience will continue with Foie Gras and Black Winter Truffle Stuffed Sonoma Quail, served with caramelized Hawaiian onions, porcini and prune jus, complemented with Nickel & Nickel “Bonfire Vineyard” Zinfandel 2007. The main course will present Seared Lake Moses Wagyu Beef Strip Loin and Braised Cheeks, served with truffle potato au gratin, parsnip mousseline and Enoki mushrooms, paired with The Vineyard House Cabernet Sauvignon 2008/2009.

The finale will present a Spice Poached Seckel Pear, served with brown butter frangipane and toasted star anise ice cream, harmonized with Dolce 2007. The layered flavors, from honey to caramel, will offer an extraordinary end to the decadent meal.

 

Charlie’s Wine Angels Light Up Aureole With New LED Designer Outfits

CHARLIE’S WINE ANGELS LIGHT UP AUREOLE WITH NEW LED DESIGNER OUTFITS
 
Custom-Designed Wine Angel Uniform Unveiled at Chef Charlie Palmer’s Renowned Restaurant at Mandalay Bay
 
CHARLIE’S WINE ANGELS
 
 

The wine angels of Chef Charlie Palmer’s Aureole at Mandalay Bay Resort and Casino recently unveiled a new designer outfit during an exclusive Las Vegas Fashion Week event. Created by eco-friendly fashion designer Bunker Hill Bradley, the bold, fashion-forward attire is adorned with 20 feet of LED “angelic” lights each displaying more than 100 shining bulbs. The striking uniform ensures that guests can easily spot the wine angels as they gracefully ascend and descend the iconic four-story wine tower for which Aureole is renowned.

“Our wine angels at Aureole have been all over the map – they’ve even been on Oprah. However, we were often given feedback by our guests that they were hard to see in the tower so we really wanted to make them shine,” said Chef Palmer. “Now they have a uniform that suits the excitement of their job.”
 
After 14 years of sleek, black jumpsuits, Palmer hosted a 14-day competition among local fashion designers, Bunker Hill Bradley and Reyna Herrera, to create a standout wine angel outfit. Both were tasked with proposing a dozen sketches and after presenting them to Palmer, one of Bunker Hill Bradley’s designs was selected to be the angel’s new look.
 
The winning design is made from recycled material with a progression of Tuscan sunset colors meant to symbolize various wine hues. The outfit begins with pastel yellow and fades into tangerine orange, burgundy and grape purple and ends with solid black at the ankles. Inspired by wild grapevines, there is a gold, scroll-like pattern which overlays the complex color scheme, completing the custom-designed wine angel costume.
 
For more information regarding the restaurant, wine angels or to make a reservation at Aureole, visit www.mandalaybay.com or call (702) 632-7200.

Celebrate The Holidays with Christmas Feasts at MGM Resorts International Restaurants

 

Celebrate The Holidays with Christmas Feasts at MGM Resorts International Restaurants

 

 

This year, celebrate the holidays with mouth-watering meals served at MGM Resorts International restaurants. The extraordinary chefs at ARIA, Bellagio, MGM Grand, Mandalay Bay, The Mirage, Monte Carlo, Luxor and Excalibur have designed menus that are sure to put guests into the Christmas spirit. From traditional holiday feasts to decadent desserts, guests will find delightful dishes that celebrate the season.

 

Here are some highlights from the specially designed menus and carefully crafted dishes guests can look forward to this holiday season:

 

ARIA
Executive Chef Robert Moore at Jean Georges Steakhouse has put together a magnificent a la carte menu of scrumptious dishes to be devoured on Christmas Day. In addition to the regular menu, guests will enjoy Butternut Squash Soup and Steamed Shrimp Salad with champagne vinegar dressing as appetizers. For the main course, choices include a 26 oz. Char-Grilled Australian Tomahawk Chop and Creamy Horseradish Potatoes. An Apple and Pecan Sticky Bun with brown butter ice cream will end the meal on a sweet note.

 

Sirio Ristorante will offer guests the chance to celebrate with a bit of Italian flair by serving items such as Ravioli al Tartufo Nero di Norcia (cheese ravioli topped with fresh shaved black truffles from Norcia) and Medaglioni de Vitello (roasted veal medallions wrapped in prosciutto with pomegranate sauce, heirloom carrots and celery room puree).

 

BELLAGIO
Home of Italian, Asian, American and seafood specialties, Sensi’s a la carte menu will feature a variety of creative dishes from Executive Chef Royden Ellamar. Tasty yet non-traditional specialties include Roasted Mediterranean Octopus and Kimchee Butter Poached Oysters served with crispy pork belly, Napa cabbage and scallions.  A Slow Roasted Dry Aged Prime Rib also is available as well as succulent Lamb Biryani. The menu is available Saturday, December 24 through Monday, December 26.

 

Executive Chef Jaime Mendoza of Todd English’s Olives has created exceptional a la carte lunch and dinner menus that highlight the season. Featured items include Lobster Pumpkin Bisque and Grilled Lamb Steak. Specialty menus also are available at Picasso, Prime Steakhouse, Le Cirque, Osteria del Circo, Café Bellagio, Noodles and Snacks.

 

MANDALAY BAY
Aureole’s Executive Chef Vincent Pouessel has designed a festive five-course menu featuring selections such as Foie Gras and Fresh Black Truffle au Torchon and Citrus Crusted Diver Scallops. Flourless Chocolate Gateau with raspberry compote and stracciatella gelato rounds out the holiday menu. Guests can enjoy these options on both Saturday, December 24 and Sunday, December 25.  A holiday menu also is available at Wolfgang Puck’s delicious eatery, Trattoria Del Lupo.

 

MGM GRAND
The extraordinary prix fixe menu at SEABLUE by Michael Mina includes tantalizing tastes such as Oysters, Mixed Greens and Parsnip Soup. The meal is highlighted by Seablue Prime Rib served with horseradish-crusted potatoes and creamed spinach.  A dessert of Apple Tarte Tatin flawlessly finishes the experience. Specialty tasting menus also are available at Shibuya and Diego.

 

THE MIRAGE
Onda Ristorante & Wine Lounge brings bold Italian flavors to its Christmas prix fixe menu comprised of Crostata Di Pere Gorgonzola, Creamy Potato Leek Soup and Chianti Braised Beef Short Ribs. The feast ends with two decadent desserts, Vanilla Bean Panna Cotta and a Hazelnut Cheesecake.

 

kokomo’s will celebrate the season with a three-course meal of Roasted Quail, Lamb Chop & T-Bone and dessert of Eggnog Brulee or Chocolate Lava Cake. Both menus are available Friday, December 23 through Sunday, December 25.

 

MONTE CARLO
Dragon Noodle Co. & Sushi Bar will offer an Asian-inspired four-course menu including Wonton Soup, California Roll and Vegetable Spring Roll. Guests will then choose from Orange Chicken, Prime Sirloin, Walnut Shrimp or Hong Kong Chow Mein as an entrée. Dinner would not be complete without dessert; a slice of Ginger Cake provides a sweet end. Holiday menus also are available at d.vino Italian Food & Wine Bar and The Café.

 

Buffets
In addition to prix fixe menus, several special Christmas Day buffets will be available throughout the MGM Resorts properties. A plethora of options are available for guests to choose from at The Buffet at Bellagio, MGM Grand Buffet, Cravings at The Mirage, MORE The Buffet at Luxor and Roundtable Buffet at Excalibur.