November Culinary Update: Tips & Tidbits from The Venetian and The Palazzo

CULINARY UPDATE
 
NOVEMBER TIPS & TIDBITS FROM THE VENETIAN AND THE PALAZZO

Emeril’s Las Vegas Chefs Assemble An Epic Throwback Dinner Event

 

Emeril’s Las Vegas Restaurants Announce A Tribute To New Orleans’ Historic Delmonico Restaurant At Delmonico Steakhouse

 

Chef Emeril Lagasse’s Las Vegas chefs are joining forces for a third collaborative dinner in their “Tour de Emeril” series, this time a decidedly lavish affair at Delmonico Steakhouse in the Venetian Hotel & Casino. Dubbed “A Return To Delmonico,” this truly exceptional event on Tuesday, Sept. 8 will see Chef Emeril’s four Las Vegas restaurants and their respective chefs de cuisine revisit and update some of the classic dishes that defined fine dining in New Orleans during the gilded age.

Chefs Ronnie Rainwater (Delmonico Steakhouse), Jean Paul Labadie (Emeril’s New Orleans Fish House), Scott Pajak (Lagasse’s Stadium), and James Richards (Table 10), along with Culinary Director Sean Roe have selected some of the most intriguing dishes from the history of New Orleans’ Delmonico Restaurant, dating to 1895.

“As much as we love the modern dining experience at Delmonico Steakhouse,” said Rainwater, “we thought it would be great to celebrate our legendary namesake and hearken back to an era when dining out was truly an event,” said Rainwater. “We invite all guests to dress for the occasion. All of us certainly will be!”

 

The elegant evening for ladies and gentlemen alike begins with a canape and cocktail reception at 6 p.m. in the Delmonico lounge. Then, guests will be invited to the private dining room for a formal dinner of tableside presentations at precisely 7 p.m. offering the following courses:

First Course

Duck and foie gras mousse, pork pâté en croûte, pheasant and truffle galantine

Prepared by Jean Paul Labadie, chef de cuisine at Emeril’s New Orleans Fish House

Wine pairing: Ruinart Blanc de Blanc NV

Second Course

Consomme of Maine lobster, Lobster Newburg crouton

Prepared by Scott Pajak, chef de cuisine at Lagasse’s Stadium

Wine pairing: Ramey Chardonnay Platt Vineyard 2013

Third Course

Boudin stuffed quail, hunter style                                                                              

Prepared by Chef James Richards, chef de cuisine at Table 10

Wine pairing: Patz & Hall Pinot Noir Gap’s Crown 2013

Fourth Course

Delmonico steak with perigord sauce, Parisian potatoes and vegetables tournée

Prepared by Chef Ronnie Rainwater, chef de cuisine at Delmonico Steakhouse

Wine pairing: Mayacamas Cabernet Sauvignon 2000

Fifth Course

Individual Baked Alaska

Prepared by Chef Diane Wong, pastry chef at Delmonico Steakhouse

Tickets are $250 per person (plus tax and gratuity). Reservations are required by contacting Delmonico Steakhouse at (702) 414-3737.

 

L-R: Chef Ronnie Rainwater from Delmonico Steakhouse; Chef Sean Roe, culinary director of Emeril Lagasse’s four Las Vegas restaurants; Chef Scott Pajak from Lagasse’s Stadium; Chef James Richards from Table 10; and Chef Jean Paul Labadie from Emeril’s New Orleans Fish House. Photo Credit: Chris DeVargas
About Chef Emeril Lagasse’s Restaurants
Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including four in New Orleans (Emeril’s, NOLA, Meril and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Fish House). Lagasse opened his first restaurant, Emeril’s New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril’s New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort, Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at The Venetian l The Palazzo in 2008. Lagasse’s restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious “Grand Award” from Wine Spectator magazine every year since 2004.
About Emeril Lagasse
Chef Emeril Lagasse is the chef/proprietor of 13 restaurants in New Orleans, Las Vegas, Orlando and Bethlehem, PA.  As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s “Good Morning America.” Lagasse has appeared as a guest judge in four seasons of Bravo’s hit food series, “Top Chef,” was named a co-host for the tenth season of the “Rachael Ray Show,” and in January 2016, he entered his fourth season of “Emeril’s Florida” on the Cooking Channel. His latest project, Eat the World with Emeril Lagasse, an Amazon original series premiered September 2016. Lagasse is the best-selling author of 19 cookbooks, the latest, Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen, was released in October 2015. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has donated more than $7 million to community organizations in New Orleans, Las Vegas and on the Gulf Coast. In December 2015, Sequential Brands Group, Inc. (Nasdaq:SQBG) acquired the assets related to Emeril Lagasse’s media and merchandising business, including television programming, cookbooks, the Emerils.com website and his licensed kitchen and food products. For more information, visit: emerils.com.

The Venetian and The Palazzo Las Vegas Updated Entertainment Listings


The Venetian and The Palazzo Updated Entertainment Listings

Chef Emeril Lagasse Announces Las Vegas Dinner Series “Tour de Emeril”

Chef Emeril Lagasse Announces Las Vegas Dinner Series “Tour de Emeril”

Chef Emeril Lagasse’s Las Vegas chefs are joining forces and creating a unique collaborative dinner series called “Tour de Emeril.” Kicking off March 31 at Emeril’s New Orleans Fish House, this series celebrates the strengths and talents of Chef Emeril’s four Las Vegas restaurants and their respective chefs de cuisine.
At each of the one-time-only dinners, Chefs Ronnie Rainwater (Delmonico Steakhouse), Jean Paul Labadie (Emeril’s New Orleans Fish House), Scott Pajak (Lagasse’s Stadium) and James Richards (Table 10) will collaborate on a menu that celebrates their visions and inspirations, as well as those of Chef Emeril.
The dates and locations for the series are:

  • Friday, March 31 – Emeril’s New Orleans Fish House
  • Friday, June 23 – Lagasse’s Stadium
  • Friday, Sept. 8 – Delmonico Steakhouse
  • Friday, Dec. 8 – Table 10

The inaugural dinner starts with a cocktail reception at 6:30 p.m. featuring the Razz-Matazz, one of Emeril’s New Orleans Fish House’s newest cocktails made with Botanist gin, Marie Brizard raspberry, lime juice, Wilks & Wilson Millicent lime mint syrup, fresh raspberries and mint. Dinner will start at 7 p.m., and the complete springtime-themed menu, featuring wine pairings by Huneeus wines, includes:
First Course
Chilled white asparagus bisque with Alaskan king crab, sorrell and shaved spring vegetables
Prepared by Chef James Richards, chef de cuisine at Table 10
Wine Pairing: Illumination Sauvignon Blanc by Quintessa
Second Course
Roasted wild striped bass, beluga lentil puree and spring onion with Meyer lemon
Prepared by Chef Scott Pajak, chef de cuisine at Lagasse’s Stadium
Wine Pairing: Flowers Chardonnay Sonoma Coast
Third Course
Rabbit “Porchetta” with thumbelina carrots, English peas, morel mushrooms and salsa verde
Prepared by Chef Ronnie Rainwater, chef de cuisine at Delmonico Steakhouse
Wine Pairing: Flowers Sea View Ridge Pinot Noir
Fourth Course
Grilled Colorado lamb chop, stuffed shank and housemade sausage with fava bean puree and Drunken Goat cheese tater tots
Prepared by Jean Paul Labadie, chef de cuisine at Emeril’s New Orleans Fish House
Wine Pairing: Faust Cabernet Sauvignon
Dessert
“Spring Fruit Extravaganza” featuring seasonal fruits prepared three ways
All-inclusive tickets are $90 per person and $150 with Huneeus wine pairings. Reservations are required by contacting Emeril’s New Orleans Fish House at (702) 891-7374 before March 27.

L-R: Chef James Richards from Table 10; Chef Sean Roe, culinary director of Emeril Lagasse’s four Las Vegas restaurants; Chef Jean Paul Labadie from Emeril’s New Orleans Fish House; Chef Scott Pajak from Lagasse’s Stadium; and Chef Ronnie Rainwater from Delmonico Steakhouse. Photo Credit: Chris DeVargas

About Chef Emeril Lagasse’s Restaurants
Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including four in New Orleans (Emeril’s, NOLA, Meril and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Fish House). Lagasse opened his first restaurant, Emeril’s New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril’s New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort, Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at The Venetian l The Palazzo in 2008. Lagasse’s restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious “Grand Award” from Wine Spectator magazine every year since 2004.
About Emeril Lagasse
Chef Emeril Lagasse is the chef/proprietor of 13 restaurants in New Orleans, Las Vegas, Orlando and Bethlehem, PA. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s “Good Morning America.” Lagasse has appeared as a guest judge in four seasons of Bravo’s hit food series, “Top Chef,” was named a co-host for the tenth season of the “Rachael Ray Show,” and in January 2016, he entered his fourth season of “Emeril’s Florida” on the Cooking Channel. His latest project, Eat the World with Emeril Lagasse, an Amazon original series premiered September 2016. Lagasse is the best-selling author of 19 cookbooks, the latest, Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen, was released in October 2015. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has donated more than $7 million to community organizations in New Orleans, Las Vegas and on the Gulf Coast. In December 2015, Sequential Brands Group, Inc. (Nasdaq:SQBG) acquired the assets related to Emeril Lagasse’s media and merchandising business, including television programming, cookbooks, the Emerils.com website and his licensed kitchen and food products. For more information, visit: emerils.com.

Tips and Tidbits from the Food and Beverage Outlets at The Venetian and The Palazzo Las Vegas

TIPS AND TIDBITS FROM THE FOOD AND BEVERAGE OUTLETS AT THE VENETIAN AND THE PALAZZO LAS VEGAS
NOVEMBER 2016
B&B RISTORANTE
On Friday, Nov. 18, Mario Batali’s Las Vegas chefs will select 10 recipes from Batali’s newest cookbook “Big American Cookbook” for a one-night-only dining event at B&B Ristorante at The Venetian. The “Big American Cookbook” extravaganza will feature a multi-course dinner for just 40 guests. The dinner will begin at 7 p.m. with Batali’s chefs explaining the inspiration behind each of the dishes along with special tips and techniques. Guests will also receive a signed copy of the cookbook and a special take-home surprise. This dinner is the only such dinner being held to showcase Batali’s newest collection of recipes.
The dinner will feature the following dishes with descriptions including anecdotes from the book:
Passed canapés
  • Oyster BBQ: In the book, Batali notes “oysters will tell you when they’re ready” to be taken off of the grill to pop open. For this hors d’oeuvre, the oysters will be served with lemon, butter and chipotle Tabasco.
  • Deviled Eggs: This “official” food of picnics and potlucks is one that Batali likes on the spicy side with a squirt of Sriracha on half of these “just because.”
  • Clam Rolls: These rolls are served on hot dog buns that are toasted on the griddle with butter and streaks of tartar sauce with fried whole-belly steamer clams piled high.
Table bread
  • Corn Muffins: These muffins celebrate the sweetness of the corn, enhanced by sugar and honey, for a bread that is delectable as an accompaniment to nearly any dish.
First course (plated)
  • Pierogies: The noble pierogi with its cheesy mashed potatoes stuffed in pasta dough is a favorite in Cleveland and Pittsburgh. 

Second course (plated)

  • Fisherman’s Wharf Cioppino: This San Francisco-style fish stew features clams, Dungeness crab, fish fillets and shrimp and is served in wide, shallow bowls to ensure each bowl has some of each kind of seafood.
Third course (family-style)
  • Bison Rib Eyes: Coffee is vital to this dish, bringing out a smoky, rich bitterness to the crust and transforming the meat into “something almost brooding in its complexity.”
  • Scalloped Potatoes: This dish features russet potatoes dotted with butter, drizzled with half-and-half then dusted with nutmeg, salt and pepper and baked until the inside is tender and the outside is golden brown.
  • Texas Caviar: In the ’50s, Helen Corbitt moved from New York to Dallas to take a job as a chef at Neiman Marcus. She was asked to put together an all-Texas menu. With that, she created this black-eyed pea dish as a way to cover up the flavor of actual caviar.
  • Nopales Salad: The nopal is a Mexican cactus known for its pads and is a popular ingredient in Southwestern cooking. The nopales leaves feature a unique flavor that simultaneously evokes green beans, bell pepper and okra. The salad also includes onions, tomatoes and finely chopped jalapeños.
Dessert
  • Boston Cream Pie: This Massachusetts classic’s name originated in the 1800s when it was served at the Parker House Hotel. Known for not being a pie but a cake, this dessert would gain so much popularity that it would become the state’s official dessert.
  • Grape-Nuts Ice Cream: In the New England seaboard (especially Maine) and parts of the Caribbean, Grape-Nuts is a popular mix-in to desserts. With its crunch, it makes this ice cream taste as though the cone is built right in.
The price is $135 per person and includes dinner, cocktails and an autographed cookbook by Batali. Click here to purchase tickets.
DELMONICO STEAKHOUSE
Emeril Lagasse’s Delmonico Steakhouse at Restaurant Row is ringing in the truffle season with eight special menu items along with three new desserts from pastry chef Diane Wong.
Truffle Week at Delmonico
Delmonico is celebrating truffle season with decadent white and black truffles Nov. 7-13. The restaurant celebrates this annual event and features eight special menu items created by Chef de Cuisine Ronnie Rainwater, with wine pairings from Sommelier Dylan Amos, to accent the truffle experience.
New Desserts
Cinnamon and Sugar Churros
Salted caramel, chocolate sauce and tres leches crème anglaise
 
German Chocolate Cake

Coconut pecan frosting

Butterscotch Pudding
Praline sauce and shortbread cookies
 
LAGASSE’S STADIUM
Chef Emeril Lagasse’s award-winning sports bar, Lagasse’s Stadium at The Palazzo is getting in the fall spirit with some new menu items:
Emeril’s Select Touch of Louisiana Crab Cake; $16
Served on an apple and herb salad with lemon caper tartar sauce and Creole oil
 
Asian Salad; $10
Julienne Napa cabbage, carrot, cucumber, green onion and toasted peanuts tossed in sesame soy vinaigrette topped with crispy rice noodles
 
Lobster Grilled Cheese; $23
Sautéed lobster on Texas toast with fontina and boursin cheese
 
Grilled Marinated Free Range Chicken Sandwich; $15
Chicken breast topped with fontina cheese, tomato bruschetta and basil pesto on griddled ciabatta bread
 
Emeril’s Buttermilk Fried Chicken; $21
On jalapeño cornbread waffle with vanilla honey butter and Crystal hot sauce syrup
 
Grilled Atlantic Salmon; $25
On asparagus, artichoke hearts, sweet corn and black quinoa with a charred tomato vinaigrette
 
Truffle Shrimp and Crab Pasta; $33
Sautéed shrimp, lump crab meat with linguine tossed with truffle herb butter
 
LAVO ITALIAN RESTAURANT
LAVO Italian Restaurant at The Palazzo is introducing new cocktails along with football viewing parties on Saturdays and Sundays for both college and the NFL. In addition, Party Brunch will take over LAVO every Saturday from 2 p.m. to 6 p.m., bringing an indulgent food menu and expansive Champagne selection.
New Cocktails
LAVO Italian Restaurant is introducing new cocktails to their menu as well as bringing back a few favorites.
  • The Uva Bianco which was originally on the menu when LAVO opened, features Three Olives Grape Vodka, St. Germain, fresh citrus and white grapes.
  • The Lampone Fresco mixed with The Botanist Gin, Zonin Rose Prosecco, St. George Raspberry Liqueur and muddled raspberries
  • The Vecchio Stile is LAVO’s version of the Old Fashioned and uses eight-year-old Bacardi Rum instead of bourbon
  • Farewell to Arms made with Death’s Door Gin, Maraschino Liqueur, fresh grapefruit and lime juice.
Football Viewing Parties
LAVO Casino & Sports Lounge is open every Saturday for college football and every Sunday for NFL with doors opening at 9:30 a.m. Guests can watch the games on one of LAVO’s 17-big screen TVs and listen to any of the matches using the hearTV app, which allows users to stream live audio with their smartphones. Fans will also enjoy LAVO’s full menu in addition to game-day specials including LAVO-Style Nachos, Sicilian-Style Meat Lovers Pizza, Crab Cakes and Three-Foot Heroes. Adding to the ultimate game-day experience, LAVO Casino & Sports Lounge features blackjack, roulette and craps tables.
Party Brunch
Now in its sixth season, Party Brunch will take over LAVO every Saturday from 2 p.m. – 6 p.m. throughout the fall and winter months. The signature event blends an indulgent food menu and an expansive selection of Champagne, with a variety of large format bottles, and music to keep the party going by a roster of resident DJs. The restaurant initially sets a vibe dining atmosphere before the room seamlessly transitions into a neon explosion of confetti showers, wild bottle-popping presentations, and weekly themes encourage guests to dress up, let loose and dance the day away.
 
PUBLIC HOUSE
Public House is a beer lover’s paradise with more than 200 selections, more than 40 aged whiskeys, scotches, bourbons and wines. The gastropub, located in The Venetian’s Restaurant Row, has launched their new fall-winter menus:
Lunch and Dinner
Roasted Beet Salad; $15
Herbed ricotta mousse, pistachios, arugula and sherry vinaigrette
Dinner
Grilled Flatbread; $16
Beer-sourdough crust, shredded short rib, roasted onion, brie, arugula and frisee
Dessert
Apple Hand Pies; $9
Rye whiskey sabayon
 
Brown Ale Creme Brulee; $9
Beer-glazed raspberries, toasted orange-coriander pound cake
Banana Banoffee Parfait; $9
Vanilla pudding, banana compote, pretzel crumble, Chantilly
TABLE 10
Emeril Lagasse’s New Orleans-style restaurant, Table 10 at The Grand Canal Shoppes, is adding new fall dishes to their menu as well as a special four-course Taste of Table 10 menu for $48 per person (excludes tax and gratuity). New menu items include:
 
Roasted Pumpkin Soup; $11
Pumpkin seed oil and pumpkin seed grissini
Honey Crisp Apple Salad; $15
Chopped kale, shaved radicchio, dried cranberries, toasted sunflower seeds and apple cider dressing
Sweet Potato Gnocchi; $16
Braised rabbit, brown butter and toasted hazelnuts
Stuffed Conchiglie; $28
Bellwether Farms ricotta and San Marzano tomato fondue
Slow-Baked Scottish Salmon; $32
Red quinoa, toasted pumpkin seeds, butternut squash and Vadouvan curry sauce
Pan Roasted Gulf Flounder; $33
Oyster, bacon and mushroom bread pudding
Salt and Pepper Crusted Ahi Tuna; $38
Shaved bok chop, daikon radish and shiitake mushrooms with tableside lemongrass and ginger broth
NOVEMBER THANKSGIVING PROMOTIONS
BOUCHON BISTRO
Bouchon Bistro located in The Venetian’s Venezia tower by world-renowned chef Thomas Keller is dishing out a delicious Thanksgiving menu:
Poitrine de Porc; $17
Crispy pork belly with red wine braised cabbage, persimmons and Bayonne ham vinaigrette
Dinde Rôtie; $45
Diestel Farms turkey with Bouchon Bakery stuffing, pumpkin croquettes, cranberry-apple relish and turkey gravy
Trio of Pies; $14
Pumpkin pie with fall spiced cream, apple pie with vanilla ice cream and pecan pie
 
BUDDY V’S RISTORANTE
Buddy V’s Ristorante at The Grand Canal Shoppes, created by TLC‘s Cake Boss Buddy Valastro, will prepare a three-course menu to enjoy on Thanksgiving Day including roasted butternut squash soup and slow-roasted turkey breast. The menu is priced at $45 per person (excludes tax and gratuity), and is also available a la carte, and includes:
 
Appetizer
Roasted Butternut Squash Soup; $10
Spiced apples, pepitas, panna dolce
Entrée
Slow Roasted Turkey Breast; $29 ($15.95- kids under 10)
Italian “dark meat” turkey sausage, pancetta-herb stuffing, roasted vegetables, whipped potatoes, cranberry relish and classic gravy
Dessert
Pumpkin Pie Cheesecake; $10
Graham cracker crust, pumpkin-peach compote
Bottle of Prosecco; $20
Wine Pairing; $30
CANALETTO
Canaletto at The Grand Canal Shoppes is rolling out a special menu dedicated to Thanksgiving, pairing traditional foods with an Italian twist. Guests can enjoy a four-course menu for$50 per person and $18 for children under 12 (requires entire table participation, and excludes tax and gratuity). An a la carte menu will also be available. Highlights include:
Prix-Fixe Menu
Antipasti
Zuppa Di Zucca
Butternut squash and russet potato soup with sage and onions, topped with grana Padano cheese crouton
Insalata
Insalata Invernale
Frisee, radicchio and endive salad with toasted walnuts, red grapes,Gorgonzola cheese and Champagne vinaigrette
Secondi (Family Style)
Tacchino Arrosto Tradizionale
Roasted turkey breast with traditional bread stuffing, cranberry sauce and turkey gravy, served with mashed potatoes, baked yams and haricots verts
Dolci
Torta Di Zucca Con Gelato
Pumpkin pie with vanilla ice cream and caramel sauce, garnished with whipped cream, slice strawberry and mint
A la Carte Menu
Antipasta e Zuppe
Zuppa Di Zucca; $7.95
Butternut squash and russet potato soup with sage and onions, topped with grana Padano cheese crouton
Insalata Invernale; $13.95
Frisee, radicchio and endive salad with toasted walnuts, red grapes, Gorgonzola cheese and Champagne vinaigrette
Primi
Cappellacci Di Zucca; $18.95
Ravioli filled with butternut squash and walnuts served with tomato sauce, brown butter, Grana Padano and crispy sage
 
Risotto Mamma Carla; $ 21.95
Carnaroli rice with tiger shrimp, porcini mushrooms, shallots, Trebbiano wine and saffron
Secondi
Tacchino Arrosto Tradizionale; $27.95/15.95 (children)
Roasted turkey breast with traditional bread stuffing, cranberry sauce and turkey gravy, served with mashed potatoes, baked yams and haricots verts
Prosciutto Cotto All’Ananas; $24.95/14.95 (children)
Baked hickory-smoked ham with grilled fresh pineapple and honey mustard sauce, served with mashed potatoes, baked yams and haricots verts
Grigliata Di Pesce Con Polenta; $32.95
Mixed grill of salmon, filet of sole, prawn, scallop and calamari, topped with lemon olive oil, served with grilled polenta and sautéed seasonal vegetables
Dolci
Torta Di Zucca Con Gelato; $9.50
Pumpkin pie with vanilla ice cream and caramel sauce, garnished with whipped cream, slice strawberry and mint
DB BRASSERIE
French restaurant, db Brasserie by Daniel Boulud, located in The Venetian’s Restaurant Row will create a fall-inspired menu for Thanksgiving incorporating rustic root vegetables and organic turkey. The menu is priced at $59 per person (excludes tax and gratuity) with optional $39 wine pairing option per person, and includes:
 
Autumn Salad
Mixed greens, pomegranate, pecan, shaved mushrooms, fig vincotto vinaigrette
Venison Terrine
Red wine confit shallot, pistachio, toasted sourdough
Butternut Squash Velouté
Pumpkin seeds, spiced crème fraiche
New Hampshire Organic Turkey
Chestnut stuffing, caramelized yams, Brussels sprouts, cranberry chutney, giblet gravy
Pecan Pie
Toffee, cinnamon Chantilly, butterscotch ice cream
Pumpkin Cheesecake
Spice cake, pepita brittle, bourbon caramel
 
DELMONICO STEAKHOUSE
Delmonico Steakhouse by famed chef Emeril Lagasse in The Venetian’s Restaurant Row will offer a hearty and delectable Thanksgiving dinner featuring all of the classics:
Appetizer
Butter Squash Bisque $12
Fall spiced crème fraiche and caramelized apple relish
 
Salad
Lola Rosa $16
Brûléed pears, smoked blue cheese, honey walnut vinaigrette and toasted walnuts
Entrée
Traditional Turkey Dinner $42
Roasted breast, braised leg and thigh, cornbread stuffing, stewed green beans, herb gravy and homemade cranberry sauce
Dessert
Pumpkin Trio $12
Pumpkin cheesecake, bread pudding and spiced cake with ice cream
Sides
Pecan Glazed Baby Sweet Potatoes $11
 
LAGASSE’S STADIUM
Emeril Lagasse’s award-winning sports bar, Lagasse’s Stadium at The Palazzo, will showcase a Thanksgiving meal for all sports fans to enjoy while catching the games on more than 100 HD TV’s throughout the stadium. The menu includes holiday favorites:
 
Roasted Apple and Sweet Potato Soup; $7
Cinnamon sugar crème fraiche
Turkey Po-Boy; $17
Black pepper mayo, herb stuffing, gravy, cranberry sauce and sweet potato fries
Oven Roasted Turkey and Homemade Truffle Gravy; $28
Focaccia bread stuffing, bacon wrapped asparagus, bourbon smashed sweet potatoes and cranberry sauce
Pumpkin Cheesecake; $9
Caramel sauce, candied pecans and fresh whipped cream
Pumpkin Pie; $7
Caramel sauce, vanilla ice cream and fresh whipped cream
 
LAVO ITALIAN RESTAURANT
On Thanksgiving Day, LAVO Italian Restaurant at The Palazzo will offer a traditional holiday menu with all of the trimmings. For $55 per person, each guest will delight in roasted turkey with coleslaw and choose from cranberry sauce, stuffing, mashed potatoes, candied yams, greens beans, Brussels sprouts or roasted carrots as sides for sharing.
 
MERCATO DELLA PESCHERIA
The new Mercato della Pescheria at The Venetian’s Grand Canal Shoppes will create a traditional Thanksgiving meal infused with pumpkin specialties to celebrate the fall season. The menu is priced at $55 per person (excludes tax and gratuity), and includes:
First Course
Pumpkin Risotto
Charcoal roasted pumpkin, Grana Padano
Second Course
Roasted Turkey
Slow roasted turkey breast, Italian greens, truffled mashed potatoes, turkey jus
Third Course
Apple Pie
Vanilla Gelato
 
MORELS FRENCH STEAKHOUSE AND BISTRO
Experience Thanksgiving the traditional way, but bigger and better in true Vegas-style. Reserve your table by Nov. 21 for eight adults or more, and Morels will carve an oven-roasted free range turkey tableside, served with a cornucopia of family-style sides including romaine heart salad, roasted butternut squash soup, brioche stuffing, glazed autumn root vegetables, yukon gold mashed potatoes, giblet gravy and housemade cranberry compote. Finish with spiced pumpkin pie with cinnamon ice cream. Guests will give extra thanks as children 12 and under are only $10 (up to eight children).
This special Thanksgiving feast is available from 11:30 a.m. to 11 p.m., and is priced at $72 per guest and $29 for children 12 and under (excludes tax and gratuity). Guests who reserve by Nov. 19, will receive a complimentary glass of prosecco or sparking apple cider (for the kids). The family-style menu includes:
 
Hot Mulled Cider
Romaine Heart Salad
Parmesan croutons, roasted garlic Caesar dressing
 
Roasted Butternut Squash Soup
Rosemary and Parmesan flan, glazed chestnut
 
Oven Roasted Free Range Turkey
Brioche stuffing
Glazed autumn root vegetables
Yukon gold mashed potatoes
Giblet gravy and housemade cranberry compote
Spiced Pumpkin Pie
Cinnamon ice cream, sweet cream
 
PUBLIC HOUSE
Public House gastropub in The Venetian’s Restaurant Row will craft an a la carte Thanksgiving menu including harvest vegetables, turkey, and a pumpkin tart, perfect for the whole family to enjoy.
Harvest Vegetable Soup; $10
Barlotti beans, 15 seasonal vegetables and seasonal ale
Beer Brined and Roasted Turkey Breast and Confit Leg; $28
Chestnut stuffing, sweet potato puree, Brussels sprouts, cranberries and barley wine gravy
Pumpkin Tart; $11
Nutmeg, Chantilly, orange pecan Florentine and rum anglaise
SUSHISAMBA
SUSHISAMBA at The Grand Canal Shoppes will be celebrating Thanksgiving with a selection of festive specials available in addition to their full a la carte menu.
 
Braised Short Rib Gyoza; $14
Kabocha purée, red shiso leaf, smoked ginger soy
Mojo Roasted Organic Turkey; $27
Linguiça quinoa stuffing, crispy Brussels sprouts
Kabocha Cheesecake; $12
Japanese whisky caramel, graham cracker crumble, vanilla bean ice cream
TABLE 10
Table 10 at The Grand Canal Shoppes will offer a specialty menu for Thanksgiving incorporating timeless classics like the roasted butter-basted organic turkey dinner and old fashion pumpkin pie along with new favorites la quercia prosciutti and persimmon salad.
 
Baked Brie en Croute; $18
Rosemary puff pastry, caramelized wild mushrooms and onions, sea salt crackers
La Quercia Prosciutto and Persimmon Salad;  $14
Wild arugula, baby frisee, toasted pistachios, point reyes bleu cheese, aged balsamic vinaigrette
Roasted Butter Basted Organic Turkey Dinner; $40
Cornbread dressing, green bean casserole, herb gravy and fresh cranberry sauce
Old Fashioned Pumpkin Pie; $11
Pecan crust, salted caramel sauce, nutmeg whipped cream
ZEFFRINO RISTORANTE
Enjoy Thanksgiving at Zeffrino Ristorante at The Grand Canal Shoppes with a vast selection available including a cold and hot station featuring cured meats, pasta salads, cheese ravioli and mashed potatoes along with a carving station serving turkey and beef tenderloin. This buffet-style menu is available from 11:30 a.m. to 10 p.m., and is priced at $49.95 per person and $25 for children (excludes tax and gratuity), and includes:
 
Cold Station
Assorted Italian Cured Meats
Assorted Grilled Vegetables
Tomato and Mozzarella
Proscuitto and Melon
Assorted Cold Roast Meats
Smoked Salmon
Assorted Italian Cheese
Fresh Fruit
Fruit Salad
Tuna Terrine
Shrimp Salad
Baked Salmon
Mix Salad
Turkey Salad with Apples and Walnuts
Hot Station
Cheese Ravioli in a Pink Tomato Sauce
Paffutelli Zeffrino
Pan Seared Chicken Breast with White Wine and Capers
Mashed Potatoes
Roasted Sweet Potatoes
Sautéed Corn and Sweet Peas
Apple and Chestnut Stuffing
Sautéed Salmon Filet with White Wine and Lemon Sauce
*Pizza Available for Children*
Carving Station
Roast Turkey with Gravy
Roast Beef Tenderloin with Mushroom Sauce
Roasted Ham with Gravy
Dessert Station
Assorted Cakes
Apple Pie
Pumpkin Pie
Traditional Pudding
Assorted Mini Pastries
 
Media Contact:
Claudine Grant
702.607.4636
Public Relations Manager
The Venetian and The Palazzo
About The Venetian® and The Palazzo® Las Vegas
Located in the heart of the Las Vegas Strip, The Venetian Las Vegas features all-suite accommodations, exquisite restaurants by celebrity chefs and world-class entertainment and shopping. The luxury resort offers elegant suites, including standard suites that are nearly double the size of the average Las Vegas hotel room. The Venetian is home to restaurants from celebrated chefs including Wolfgang Puck, Mario Batali, Thomas Keller, Daniel Boulud, Emeril Lagasse and Buddy “Cake Boss” Valastro. The resort also features Canyon Ranch SpaClub; a five-acre pool and garden deck; TAO nightclub; the Grand Canal Shoppes retail and dining mecca; a 120,000-square-foot casino and The Strip’s largest poker room; and more than 2.25 million square feet of meeting and convention space. For more information, visit venetian.com, @venetianvegas and facebook.com/venetianlasvegas.
The Palazzo Las Vegas takes luxury on the Las Vegas Strip to discerning new heights with the largest standard suites on the Strip, luxury shopping, world-class dining and entertainment. The all-suite resort features premier restaurants from award-winning chefs including CUT by Wolfgang Puck, Carnevino by Mario Batali, and Table 10 by Emeril Lagasse. Resort highlights include Canyon Ranch SpaClub; Azure luxury pool experience; LAVO restaurant and casino club lounge; the Grand Canal Shoppes, anchored by a flagship Barneys New York; a 105,000-square-foot casino; and more than 2.25 million square feet of meeting and convention space. For more information, visit palazzo.com, @palazzovegas and facebook.com/palazzolasvegas.
The Palazzo Las Vegas and The Venetian Las Vegas are properties of global integrated resorts developer Las Vegas Sands Corp. (NYSE: LVS).

Emeril’s New Orleans Fish House Announces Jean Paul Labadie as New Chef de Cuisine

emeril

Emeril’s New Orleans Fish House Announces
Jean Paul Labadie as New Chef de Cuisine

LAS VEGAS (Aug. 25, 2016) – Emeril’s New Orleans Fish House announces Jean Paul Labadie as the new chef de cuisine. Chef Labadie brings more than 20 years of culinary experience to this position and rejoins the Emeril’s New Orleans Fish House team after initially working at the restaurant in 1996.

As chef de cuisine, Labadie will be directly involved with managing the kitchen, hiring new culinary staff and introducing new entree items to the menu.

“I am honored to be back working for Chef Emeril Lagasse in one of the greatest restaurants on the Las Vegas Strip,” said Labadie. “I look forward to bringing Emeril’s New Orleans hospitality and the best cuisine to our guests.”

Labadie studied hotel and restaurant management at Iowa State University, eventually transferring to and graduating from Western Culinary Institute in Portland, Ore. In 1996, Labadie began working under acclaimed chef and Food Network personality, Emeril Lagasse, as a cook for his self-titled restaurant in New Orleans, La. From there he moved to Las Vegas where he was named sous chef at Emeril’s New Orleans Fish House in the MGM Grand. Soon after being promoted to chef de cuisine, he was tapped to open Lagasse’s newest venture Table 10 in The Palazzo Resort & Casino. Most recently he was the chef de cuisine at Searsucker at Caesars Palace.

Labadie was also featured on and won “Extreme Chef” on Food Network and served as a judge on “Throwdown with Bobby Flay.”

“We are thrilled to welcome Chef Jean Paul back to Emeril’s Fish House,” said Mike Olsen, director of operations for Emeril Lagasse’s Las Vegas restaurants. “His experience and history with Emeril’s restaurants makes him a great addition to our culinary team.”

Chef Jean Paul Labadie, Emeril's New Orleans Fish House chef de cuisine
Chef Jean Paul Labadie, Emeril’s New Orleans Fish House chef de cuisine

 

About Chef Emeril Lagasse’s Restaurants
Chef Emeril Lagasse is the chef/proprietor of 12 award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Fish House). Lagasse opened his first restaurant, Emeril’s New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril’s New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort, Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at The Venetian l The Palazzo in 2008. Lagasse’s restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious “Grand Award” from Wine Spectator magazine every year since 2004.

About Emeril Lagasse
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in New Orleans, Las Vegas, Orlando and Bethlehem, PA. Lagasse’s 13th restaurant, Meril, is slated to open in New Orleans in September 2016. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s “Good Morning America.” Lagasse has appeared as a guest judge in four seasons of Bravo’s hit food series, “Top Chef,” was named a co-host for the tenth season of the “Rachael Ray Show,” and in January 2016, he entered his fourth season of “Emeril’s Florida” on the Cooking Channel. His latest project, Eat the World with Emeril Lagasse, an Amazon original series premieres September 2016. Lagasse is the best-selling author of 19 cookbooks, the latest, Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen, was released in October 2015. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has donated more than $7 million to community organizations in New Orleans, Las Vegas and on the Gulf Coast. In December 2015, Sequential Brands Group, Inc. (Nasdaq:SQBG) acquired the assets related to Emeril Lagasse’s media and merchandising business, including television programming, cookbooks, the Emerils.com website and his licensed kitchen and food products. For more information, visit: emerils.com.

The Venetian and The Palazzo Are Pouring A Classic Cocktail For A Great Cause

Negroni Week

THE VENETIAN AND THE PALAZZO ARE POURING A CLASSIC COCKTAIL FOR A GREAT CAUSE

 

The Venetian and The Palazzo Las Vegas are once again joining restaurants and bars across the globe for Negroni Week, June 6 – 12, a celebration of one of the world’s great cocktails, and an effort to raise money for charity.
 

 

Proceeds from Negroni cocktail sales at Bellini Bar at The Venetian, Fusion Mixology Bar at The Palazzo and Laguna Champagne Bar at The Palazzo will benefit Safe Nest, Nevada’s largest and most comprehensive charity devoted solely to domestic violence issues. In addition, Very Venice Bar, located in Grand Canal Shoppes, is participating and also donating to Safe Nest.

 

Participating restaurants at The Venetian and The Palazzo include:

 

  • Emeril Lagasse’s Delmonico and Table 10,donating to the Emeril Lagasse Foundation.
  • Canaletto Ristorante, donating to Helen David Relief Fund, a charity that assists women in the bar industry who are fighting breast cancer.

 

Negroni Week, presented by Imbibe Magazine and Campari, launched in 2013 as a celebration of one of the world’s great cocktails and an effort to raise money for charitable causes around the world. From 2013 to 2014, Negroni Week grew from more than 100 participating venues to more than 1,300 participating venues around the world and more than $120,000 raised for charities. Last year, more than 3,500 venues around the world mixed their favorite Negroni variations and raised over $320,000 for charitable causes, almost triple the amount raised in 2014.

 

 

 

The Negroni cocktail can be served on the rocks or in a cocktail glass. The drink, known for its bitter taste, was invented in 1919 in Florence, Italy and has gained generations of fans.
Classic Negroni:

 

1 oz. gin
1 oz. Campari
1 oz. sweet vermouth
Tools: mixing glass, barspoon, strainer
Garnish: orange twist

 

 
Stir ingredients in a mixing glass with ice, strain into a chilled cocktail glass (or ice-filled double rocks glass) and garnish.

 

To learn more, please visit negroniweek.com. For more information on The Venetian and The Palazzo Las Vegas, please visit venetian.com and palazzo.com


About The Venetian® and The Palazzo® Las Vegas
Located in the heart of the Las Vegas Strip, The Venetian Las Vegas features all-suite accommodations, exquisite restaurants by celebrity chefs and world-class entertainment and shopping. The luxury resort offers 4,028 elegant suites, including standard suites that are nearly double the size of the average Las Vegas hotel room. The Venetian is home to restaurants from celebrated chefs including Wolfgang Puck, Mario Batali, Thomas Keller, Daniel Boulud, Emeril Lagasse and Buddy “Cake Boss” Valastro. The resort also features Canyon Ranch SpaClub; a five-acre pool and garden deck; TAO nightclub; the Grand Canal Shoppes retail and dining mecca; a 120,000-square-foot casino and The Strip’s largest poker room; and more than 2.25 million square feet of meeting and convention space. For more information, visit venetian.com, @venetianvegas and facebook.com/venetianlasvegas.

 

The Palazzo Las Vegas takes luxury on the Las Vegas Strip to discerning new heights with more than 3,000 suites, including the largest standard suites on the Strip, luxury shopping, world-class dining and entertainment. The all-suite resort features premier restaurants from award-winning chefs including CUT by Wolfgang Puck, Carnevino by Mario Batali, and Table 10 by Emeril Lagasse. Resort highlights include Canyon Ranch SpaClub; Azure pool experience; LAVO restaurant and casino club lounge; the Grand Canal Shoppes, anchored by a flagship Barneys New York; a 105,000-square-foot casino; and more than 2.25 million square feet of meeting and convention space. For more information, visit palazzo.com, @palazzovegas and facebook.com/palazzolasvegas.

 

The Palazzo Las Vegas and The Venetian Las Vegas are properties of global integrated resorts developer Las Vegas Sands Corp. (NYSE: LVS).

PHOTOS: The Palazzo Las Vegas and Nevada Restaurant Association Host The Las Vegas Epicurean Affair

PALAZZO

THE PALAZZO LAS VEGAS AND NEVADA RESTAURANT ASSOCIATION HOST THE LAS VEGAS EPICUREAN AFFAIR

 

On Thursday evening, May 26, the picturesque Palazzo pool deck was the site of the city’s most renowned chefs for The Las Vegas Epicurean Affair. The delicious soiree, presented by the Nevada Restaurant Association (NvRA), featured nearly 80 restaurants, nightclubs and beverage purveyors.


Recognized as one of the premier tasting events in Las Vegas, more than 2,300 guests mingled under the stars and enjoyed tastings of dishes and specialty cocktails from the illustrious restaurants of The Venetian and The Palazzo, including AquaKnox, B&B Ristorante, B&B Burger & Beer, Carlo’s Bakery, Carnevino Italian Steakhouse, db Brasserie, Delmonico Steakhouse, Hong Kong Café, Lagasse’s Stadium, Lavo Italian Restaurant, Morels French Steakhouse & Bistro, OTTO Enoteca Pizzeria, Public House, SUSHISAMBA, Table 10, and Tao Asian Bistro; as well as other local celebrated restaurants both on and off the Strip,  including The Capital Grille, Carmine’s, Ferraro’s Italian Restaurant, Hash House a Go Go, Il Mulino, Katsuya, Origin India, Shake Shack, Texas de Brazil and Triple George.


In addition to culinary delights, live band The Lift with special guest star Corinne Zarzour entertained the crowd while synchronized mermaids the Water Beauties put on a show in the main pool.Proceeds from the evening will fund NvRA’s educational and scholarship programs, including ProStart®, a national high school culinary skill and restaurant management program.

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ABOUT NEVADA RESTAURANT ASSOCIATION
Founded in 1982, the Nevada Restaurant Association is the leading business association serving the needs of food service operators in Nevada. As an affiliate of the National Restaurant Association, and together with the NvRA Educational Foundation, the Association’s mission is to promote, protect and educate the restaurant industry, which is comprised of more than 5,000 restaurant and foodservice outlets employing more than 150,000 people.

About The Palazzo® Las Vegas

For those seeking a luxurious escape, The Palazzo offers an alluring and elegant resort experience in the heart of the Las Vegas Strip.  Guests enjoy chic all-suite accommodations, world-class shopping, including a flagship Barneys New York, and lavish dining experiences from renowned chefs Mario Batali, Emeril Lagasse and Wolfgang Puck.   Soaring lobbies and atriums open to exclusive resort amenities, including Grand Canal Shoppes, LAVO Casino Club, Azure pool and the famed Canyon Ranch SpaClub. The resort, which is conveniently connected to The Venetian Las Vegas, features more than 2.25 million square feet of meeting and convention space. For more information, visit palazzo.com, @palazzovegas and facebook.com/palazzolasvegas. The Palazzo Las Vegas is a property of global integrated resorts developer Las Vegas Sands Corp. (NYSE: LVS).

Savor the Tastes and Signature Creations of the City’s Most Renowned Chefs at the Las Vegas Epicurean Affair at The Palazzo May 26

PALAZZO

SAVOR THE TASTES AND SIGNATURE CREATIONS OF THE CITY’S MOST RENOWNED CHEFS AT THE LAS VEGAS EPICUREAN AFFAIR AT THE PALAZZO MAY 26

 

The Las Vegas Epicurean Affair returns to The Palazzo® on Thursday, May 26, 2016. The soiree, sponsored by the Nevada Restaurant Association (NvRA), features nearly 80 of the finest restaurants and nightclubs from around the city, along with a premier selection of libations.


Guests at the Las Vegas Epicurean Affair will spend the evening poolside at The Palazzo indulging in the best cuisine and cocktails offered from establishments both on and off The Strip.

“The Las Vegas Epicurean Affair is a must-attend event for anyone who wants the opportunity to taste food from the finest chefs, all for a great cause,” said Sebastien Silvestri, vice president of food and beverage for The Venetian and The Palazzo.

Participants include AquaKnox, B&B Ristorante, B&B Burger & Beer, Carlo’s Bakery, Carnevino Italian Steakhouse, db Brasserie, Delmonico Steakhouse, Hong Kong Café, Lagasse’s Stadium, Lavo Italian Restaurant, Morels French Steakhouse & Bistro, OTTO Enoteca Pizzeria, Public House, SUSHISAMBA, Table 10, and Tao Asian Bistro, to name a few.

Proceeds from the evening will fund NvRA’s educational and scholarship programs, including ProStart®, a national high school culinary skill and restaurant management program.


“We are thrilled to present this event, which for 33 years has provided Las Vegas the opportunity to help fund the educational dreams of high school students interested in culinary careers,” said NvRA president and CEO Katherine Jacobi. “It is an amazing occasion to enjoy many of the great restaurants that have made Las Vegas a culinary destination.”

The Las Vegas Epicurean Affair is open to the public and will be held from 7:00 p.m. to 10:00 p.m. at The Palazzo pool deck with VIP admission at 6 p.m. Tickets are on sale and can be purchased at www.palazzo.com or any box office at The Venetian and The Palazzo. Tickets for the event start at $110 plus service charge. Must be 21 years or older.


ABOUT NEVADA RESTAURANT ASSOCIATION
Founded in 1982, the Nevada Restaurant Association is the leading business association serving the needs of food service operators in Nevada. As an affiliate of the National Restaurant Association, and together with the NvRA Educational Foundation, the Association’s mission is to promote, protect and educate the restaurant industry, which is comprised of more than 5,000 restaurant and foodservice outlets employing more than 150,000 people.

About The Palazzo® Las Vegas
For those seeking a luxurious escape, The Palazzo offers an alluring and elegant resort experience in the heart of the Las Vegas Strip. Guests enjoy chic all-suite accommodations, world-class shopping, including a flagship Barneys New York, and lavish dining experiences from renowned chefs Mario Batali, Emeril Lagasse and Wolfgang Puck. Soaring lobbies and atriums open to exclusive resort amenities, including Grand Canal Shoppes, LAVO Casino Club, Azure pool and the famed Canyon Ranch SpaClub. The resort, which is conveniently connected to The Venetian Las Vegas, features more than 2.25 million square feet of meeting and convention space. For more information, visit palazzo.com, @palazzovegas and facebook.com/palazzolasvegas. The Palazzo Las Vegas is a property of global integrated resorts developer Las Vegas Sands Corp. (NYSE: LVS).

The Venetian and The Palazzo Las Vegas Food & Beverage Update March 2016

venetian

 

 

The Venetian and The Palazzo Las Vegas 
Food & Beverage Update March 2016
TIPS & TIDBITS ABOUT THE 40+ FOOD & BEVERAGE OUTLETS IN AND AROUND
THE VENETIAN AND THE PALAZZO LAS VEGAS

 

Interior 2 copy

 

MARCH MADNESS

 

The most famous college basketball tournament kicks off March 15 and The Venetian and The Palazzo have several places to watch the NCAA tournament.

 

LAGASSE’S STADIUM
Chef Emeril Lagasse’s kicked-up menu and the venue’s 9 foot x 16 foot main screen (and more than 100 other screens), makes Lagasse’s Stadium the perfect place to watch March Madness.
This menu is a slam dunk:
  • Tomahawk bone-In 32 oz. ribeye with mashed potatoes $82
  • Surf ‘n’ turf tomahawk bone-In 32 oz. ribeye with mashed potatoes, grilled shrimp with garlic herb butter $92
  • Chilled Alaskan king crab legs with clarified butter & our kicked up cocktail sauce per lb. $65
  • Truffle jumbo lump crabmeat & shrimp tossed in linguini $42
  • Salmon carpaccio with ponzu vinaigrette, diced jalapeño & tomato salsa $15

 

TABLE 10
Table 10 is getting in the spirit of March Madness with an extensive selection of bourbon, scotches and whiskies, including Pappy van Winkle. The snack bar will feature a daily rotation selection of innovative dishes using the freshest local and unique ingredients available that day.

 

PUBLIC HOUSE  
Public House is a beer lover’s paradise with more than 200 selections, including 24 on tap and three seasonal cask beers from artisanal cask brewers and a beer-inspired menu. Fans will score on March Madness with this special menu:
Bracket Buster Platter $22, *$30 with 2 regular draft beers
  • Potato skins, stuffed with porter-braised short rib, gruyere cheese, bleu cheese fondue, crispy shallots (2pc)
    • Beer-brined chicken wings, Calabrian chili glaze, gorgonzola dip (6pc)
    • Chips n Dip – House-made kettle chips, truffle-sweet onion dip

     

ROCKHOUSE
March Mayhem will be in full swing at Rockhouse, located in the Grand Canal Shoppes at The Venetian and The Palazzo. From Thursday, March 17 through Sunday, March 20, the restaurant is offering both half-day and full-day premium open bar packages to fans.  Sports lovers will enjoy an open bar with access to Rockhouse’s revamped selection of craft beers in addition to wines and spirits plus game-day favorites like jalapeño poppers, fried pickles and Philly cheese steak sliders. With more than 80 HDTVs, you’ll never miss a shot. Half-day tickets (8 a.m. to 4 p.m. or 4 p.m. to close) are $125, and full-day tickets are $200. Guests can purchase tickets at: http://events.therockhousebar.com/

 

ST. PATRICKS DAY

 

TABLE 10
Celebrate St. Patrick’s Day at Table 10 with green beer specials all day, March 17.

 

PUBLIC HOUSE  
You don’t have to be Irish to enjoy Public House’s traditional St. Patrick’s Day menu:
  • Corned beef and cabbage, beer-braised with baby carrots, pee wee potatoes and an IPA-grain mustard sauce – $26
    • 12oz draft green beer – $3
    • 12oz Guinness draught – $4
    • Irish car bombs – $4                 

 

NEW

 

MORELS FRENCH STEAKHOUSE & BISTRO
Morels French Steakhouse & Bistro at The Palazzo is launching a new Wine Flight Passport Program that allows guests to sample unique red wines from around the world, some rarely found by the glass. Exclusively offered at the Wine Spectator award-winning Morels, the program features sommelier selections from the state-of-the-art enomatic wine dispensing system.

 

On March 1, guests will be able to purchase their passport for $5. Every time a guest buys a glass of wine, they will receive a stamp and for every 10 glasses bought, guests will receive a complimentary glass of wine. Wine selections include:
  • Tignanello 2011 from Italy
  • Chianti Badia a Passignano Antinori from Italy
  • Penfolds Bin 407 cabernet from Australia
  • Rust en Vrede cabernet from South Africa
  • Vanishing Point Napa cabernet
If a guest completes the passport with all 24 stamps by May 31, he or she can enter to win a magnum bottle of Bruno Paillard Champagne.

 

“The passport program is designed to broaden the experience for our guests. They can enjoy a new glass they’ve never had at the bar or on the patio with a cheese and charcuterie plate or at dinner and pair with one of our steaks,” said Morels’ wine director Alexandre Brard. “Now instead of traveling the world on airline flights, guests can explore through wines from around the world.”
TABLE 10
Table 10 at The Palazzo will unveil a new spring version of the four course $48 Taste of Table 10 on March 21. The menu spotlights Chef de Cuisine James Richards’ favorite spring flavors and the freshest ingredients of the season. And, as always, guests can listen to live music on Fridays and Saturdays from 7-10 p.m.

 

PRIMEBURGER
Primeburger, located in The Venetian Grand Canal Shoppes, specializing in burgers, crafted fries, shakes and spirits is offering 20% off the check for breakfast, lunch, and dinner every day.

 

UPCOMING EVENTS:

 

UNLVINO’s BUBBLE-LICIOUS
Bubble-licous returns to The Venetian Thursday April 14 from 7 p.m. – 10 p.m. This year’s festivities will once again feature a variety of champagnes, sparkling wines and a tasting menu from The Venetian and Palazzo’s outstanding collection of restaurants, all artfully staged in the resort’s scenic Doge’s Palace plaza.
Tickets are $100 in advance; $125 at the door. Tickets at http://bit.ly/1nTaKks.

 

VEGAS UNCORK’D by Bon Appétit
Vegas Uncork’d by Bon Appétitcelebrates its 10th anniversary April 28 through May 1 with extravagant soirees and a world-class lineup of renowned chefs. The Venetian and The Palazzo are offering the following culinary experiences:

 

CHEF ‘S MYSTERY DINNER
Join The Venetian for a mystery dinner hosted by star chef Emeril Lagasse to celebrate the Vegas Uncork’d 10th anniversary at a special Instagram-worthy location that has yet to be announced. We aren’t giving away all the details just yet, but this will be a once-in-a-lifetime experience for lucky guests, elevating dining in Las Vegas to a new level. Follow @vegasuncorkd for clues to unlock the secret location for this special dinner April 28. Score your seat here now.

 

TAO AT THE VENETIAN AFTER-HOURS SAKE & SUSHI
Experience the ultimate in Vegas nightlife in an exclusive setting Thursday April 28. Keep the party alive after hours, and indulge in sommelier-selected sake tastings, passed hors d’oeuvres, sushi, and a premium open bar. The ultra-cool Loft Space at TAO will be buzzing with energy and the perfect place to celebrate the night’s events with other Vegas Uncork’d attendees, celeb chefs, and editors. As a bonus, attendees will get complimentary access to TAO’s exclusive nightclub after the event.

 

BRUNCH & BUBBLES AT THE BOSS’ HOUSE
Enjoy brunch in epic style at Buddy V’s Ristorante at The Venetian Saturday April 30. Hosted by “Cake Boss” Buddy Valastro’s operating partners, famed Las Vegas husband and wife team Chef Kim Canteenwalla and restaurateur Elizabeth Blau, of CNBC’s Restaurant Startup, the over-the-top brunch will feature classic favorites, complemented by elaborate seafood stations, a caviar ice bar, bottomless bubbles, build-your-own bloody mary bar, a decadent dessert display and much more. Guests will be treated to stunning views of the Las Vegas Strip and an Italian brunch the entire famiglia will enjoy – like a boss!

 

The Venetian and The Palazzo Las Vegas Present a Foodie’s Dream, Carnival of Cuisine, on June 5

venetian

THE VENETIAN® AND THE PALAZZO® LAS VEGAS PRESENT A FOODIE’S DREAM, CARNIVAL OF CUISINE, ON JUNE 5

 

The Venetian® and The Palazzo® Las Vegas welcome the return of Carnival of CuisineFriday, June 5, from 6 p.m. to 9 p.m. This year, the popular culinary spectacle will be held poolside at The Palazzo pool deck and will feature a special visit by celebrity chef Mario Batali.

 

This celebrated annual event showcases award-winning cuisine from the distinguished restaurants of The Venetian and The Palazzo. Restaurant partners already confirmed for this year’s Carnival of Cuisine include Aquaknox, B&B Burger & Beer, B&B Ristorante,  Bouchon, Buddy V’s Ristorante, Café Presse, Carlo’s Bakery, Carnevino, db Brasserie, Lagasse’s Stadium, LAVO, Otto Pizzeria, Public House, Table 10, TAO, Yardbird Southern Table & Bar, and ZINE Noodles Dim Sum. Guests will be invited to indulge in lavish tastings on the luxurious pool deck of The Palazzo.

 

General Admission tickets are $100. VIP tickets are $150 and include an early entry at 5 p.m. Grazie Members save $25 on tickets to this event. Tickets are now on sale and can be purchased in person at any Venetian or Palazzo Box Office, by phone at 702.414.9000 or online at venetian.com or palazzo.com.  For more information on Grazie call 877.2GRAZIE or 702.414.4116. Guests must be 21 or over to attend Carnival of Cuisine.

 

ABOUT THE VENETIAN LAS VEGAS
Located in the heart of the Las Vegas Strip, The Venetian Las Vegas features all-suite accommodations, exquisite restaurants by celebrity chefs and world-class entertainment and shopping. The luxury resort offers 4,028 elegant suites, including standard suites that are nearly double the size of the average Las Vegas hotel room. The Venetian is home to restaurants from celebrated chefs including Wolfgang Puck, Mario Batali, Thomas Keller, Daniel Boulud, Emeril Lagasse and Buddy “Cake Boss” Valastro. The resort also features Canyon Ranch SpaClub; a five-acre pool and garden deck; TAO nightclub; the Grand Canal Shoppes retail and dining mecca; a 120,000-square-foot casino and The Strip’s largest poker room; and more than 2.25 million square feet of meeting and convention space.  Dynamic live entertainment includes concert headliners at The Venetian Theatre;  ‘80s rock musical “ROCK OF AGES;” Motown favorites from the multi-platinum quartet Human Nature; and the all-female comedy series LIPSHTICK – THE PERFECT SHADE OF STAND UP. For more information, visit venetian.com@venetianvegas and facebook.com/venetianlasvegas.

 

ABOUT THE PALAZZO LAS VEGAS

The Palazzo Las Vegas takes luxury on the Las Vegas Strip to discerning new heights with more than 3,000 suites including the largest standard suites on The Strip, luxury shopping, world-class dining and entertainment. The all-suite resort features premier restaurants from award-winning chefs including CUT by Wolfgang Puck, Carnevino by Mario Batali, and Table 10 by Emeril Lagasse. Resort highlights include Canyon Ranch SpaClub; Azure luxury pool experience; LAVO restaurant and lounge; the Grand Canal Shoppes,  anchored by a flagship Barneys New York; a 105,000-square-foot casino; and more than 2.25 million square feet of meeting and convention space. Live entertainment at The Palazzo includes “FRANK – The Man. The Music.,” a must-see theatrical tribute to the life and music of Frank Sinatra. For more information, visit palazzo.com@palazzovegas and facebook.com/palazzolasvegas.

One Night Pork Dinner at Delmonico Steakhouse with Templeton Rye

delmonico steakhouse

 

Delmonico Steakhouse to Host One Night Pork Dinner Featuring Templeton Rye


Delmonico Steakhouse and Templeton Rye join forces to host the ultimate evening of pork and whiskey on Saturday, Sep. 27. For one night only, Delmonico will offer five special menu items created by Chef de Cuisine Ronnie Rainwater and Culinary Director Sean Roe in participation with The Templeton Rye Heritage Pork Project. The program raises Duroc pigs with superior pedigrees on a specially formulated diet of the spent grain from making Templeton Rye Whiskey. Mixologist Max Solano conducted a fat-washing process utilizing the pork’s belly with Templeton Rye Whiskey to create two unique libations highlighting the savory infusion.

Templeton Rye Pig Menu

House made head cheese with wild arugula, rye toast, pickled mustard seeds and cornichons
$16

Cajun boudin boulettes with caramelized onion emulsion and petite celery
$15

Panéed pork chop with apple smoked pork stewed butter beans and southern cooked greens
$40

Caramelized porchetta with brussels sprout, rainbow carrots and banyuls reduction
$40

Butterscotch bacon pudding with candied bacon and bacon shortbread
$12

Templeton Rye Cocktails

Mesquite Manhattan
A very kicked up variation of one of the most celebrated classic American whiskey cocktails: The (Perfect) Manhattan. Featuring the special infused rye whiskey, Punt e Mes sweet vermouth, Noilly Pratt Ambre vermouth and homemade mesquite BBQ bitters, it emphasizes a bit of the Southern “Bam!”
$17

Pomme & Swine
Pork and apple, oh my! Delmonico takes the amazing traditional pairing flavors of these two items to a whole new level. Once again, it emphasizes the special infused Templeton Rye whiskey and pairs it up with a hint of St. Elizabeth Allspice Dram, freshly squeezed lemon juice, fig marmalade, organic apple bitters and is topped off with a Granny Smith apple foam.
$16

Make your reservation today by calling 702.414.3737. These items will be available Saturday, Sep. 27 during dinner hours from 5-10:30 p.m.

 

Delmonico Steakhouse at The Venetian Las Vegas

About Emeril Lagasse
Chef Emeril Lagasse is the chef/proprietor of 13 restaurants in New Orleans, Las Vegas, Orlando, Bethlehem, Pa. and Charlotte, N.C. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s “Good Morning America.” Lagasse finished his third consecutive season of Bravo’s hit food series, “Top Chef,” as one of the show’s main guest chefs and restaurateurs at the judges’ table in Season 11, New Orleans. “Emeril’s Florida,” premiered its second season January 2014 on the Cooking Channel, and Lagasse will join TNT’s new reality cooking series, “On the Menu,” as Menu Master in fall of 2014. Lagasse is the best-selling author of 18 cookbooks, including his latest, Cooking with Power, released in October 2013. Emeril Lagasse joined the Martha Stewart family of brands in 2008; Martha Stewart Living Omnimedia (NYSE: MSO) acquired the assets related to Emeril’s media and merchandising business, including television programming, cookbooks, the emerils.com website and his licensed kitchen and food products. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has distributed $5.7 million in grants for children’s charities in New Orleans, Las Vegas and on the Gulf Coast. For his philanthropic efforts, Emeril was named the 2013 Humanitarian of the Year by the James Beard Foundation.

About Chef Emeril Lagasse’s Restaurants
Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); three in Bethlehem, Pa. (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Italian Table) and one in Charlotte, N.C. (e2 emeril’s eatery). Lagasse opened his first restaurant, Emeril’s New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril’s New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort, Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at The Venetian l The Palazzo in 2008. Lagasse’s restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious “Grand Award” from Wine Spectator magazine every year since 2004.

Emeril Lagasse’s Las Vegas Restaurants Celebrate Lobster Week July 29 Through Aug. 4

delmonicotable10emeril


EMERIL LAGASSE’S LAS VEGAS RESTAURANTS CELEBRATE LOBSTER WEEK JULY 29 THROUGH AUG. 4  

Lunch and dinner specials feature New Orleans twist on lobster specialties

Emeril Lagasse’s Las Vegas restaurants, Delmonico Steakhouse, Emeril’s New Orleans Fish House and Table 10, have created special lunch and dinner menus to celebrate Lobster Week. The menus run July 29 through Aug. 4 and feature Chef Emeril’s signature flair on classic and reimagined lobster dishes.

“Lobster is a very versatile, flavorful seafood that can be prepared in new and exciting ways,” said Sean Roe, culinary director. “While lobster is often regarded as a special occasion-only kind of dish, we’re hoping to introduce the cuisine to guests as accessible and satisfying courses on our lunch and dinner menus.”

Delmonico Steakhouse Chef de Cuisine Ronnie Rainwater has created two lunch entrees, including the Maine lobster “BLT” sandwich on brioche with Old Bay fries or Maine lobster Cobb. Dinner appetizer options include a stuffed lobster crepe with truffle corn cream and popcorn shoots; lobster corn chowder with sweet corn fritter; or poached lobster and butter lettuce with hearts of palm, baby heirloom tomatoes and green goddess dressing. Dinner entrees consist of black spaghetti with Maine lobster, piri piri oil and fresh local basil; and lobster “pot au feu” tableside with baguette crouton and saffron red pepper rouille.

Delmonico Steakhouse is located at The Venetian Las Vegas and open daily for lunch 11:30 a.m.-2 p.m. and dinner on Sunday through Thursday 5-10 p.m. and Friday and Saturday from 5-10:30 p.m. For reservations, please call 702.414.3737 or visit emerilsrestaurants.com/delmonico-steakhouse.

Chef de Cuisine Heath Cicerelli of Emeril’s New Orleans Fish House has created two options for lunch, including smoked Maine lobster and baby spinach with red onion, citrus pecan vinaigrette and brulee goat’s cheese; and trio of mini rolls and Old Bay chips with classic Maine lobster and coleslaw, chilled with lemon aioli and tarragon and spicy with roasted chilies, sweet corn and crystal spiked aioli. Cicerelli has also prepared dinner options featuring Maine lobster and osetra caviar timbale, red onion, capers and tarragon with lemon aioli and crispy lavosh crackers; mini lobster pot pie with Yukon gold potatoes, roasted shallots and haricot verts with tabasco spiked bouride; lobster Rossini with butter-poached lobster tail, seared fois gras and truffle lobster bordelaise; summer lobster risotto with Italian pancetta, English peas and coulimiers cheese and sweet corn sauce.

Emeril’s New Orleans Fish House is located at MGM Grand open daily for lunch 11:30 a.m.-2 p.m. and dinner 5-10 p.m. For reservations, please call 702.891.7374 or visit emerilsrestaurants.com/emerils-new-orleans-fish-house.

Table 10 lunch specials, crafted by Chef de Cuisine Tim Doolittle, are lobster and corn soup with tempura and roe; Maine lobster salad with remoulade sauce, marinated tomato, horseradish custard, fresh fennel; and east coast lobster rolls made on sweet buns served with slaw and Old Bay fries. Dinner options from Doolittle include lobster and corn soup with tempura and roe; Maine lobster salad with remoulade sauce, marinated tomato, horseradish custard and fresh fennel; and lobster gnocchi with vodka sauce, heirloom tomato and green onion.

Table 10 is located in The Grand Canal Shoppes at The Palazzo Las Vegas and is open daily for lunch from 11 a.m.-5 p.m. and dinner 5-10 p.m. For reservations, please call 702.607.6363 or visit emerilsrestaurants.com/table-10.

Emeril’s Table 10 Celebrates Summer with A Taste of Table 10 – 4 courses for $45 now through July 30

Table 10

Emeril’s Table 10 Celebrates Summer
with a Taste of Table 10

A four-course tasting menu for $45 offered now through July 30

  

Chef de Cuisine Tim Doolittle of Emeril Lagasse’s Las Vegas restaurant Table 10 has created a Taste of Table 10 menu which gives dinner guests the opportunity to taste an array of dishes and experience the American eatery with a New Orleans twist.

The $45 four-course tasting menu includes some of Table 10’s signature dishes, such as the candied bacon with Noble Tonic #1; pea tortellini with mushrooms and three cheeses; scallops with Marcona almonds, parsnips, grapes and capers as well as Emeril’s banana cream pie.

“Summer offers so many fresh and flavorful ingredients,” said Doolittle. “This special menu really gives our guests a taste of the delicious creations we have coming out of the kitchen all year long.”

Taste of Table 10 Menu

First Course (choice of)
Candied bacon with Noble Tonic #1
Dungeness crab with avocado, orange and palm hearts
Beef carpaccio
Emeril’s barbecued shrimp with rosemary biscuit

Second Course (choice of)
Boston lettuce salad with bacon, buttermilk and radish
Artichoke salad
Pea tortellini with mushrooms and three cheeses
Spinach salad with garlic chips and grilled red onions

Third Course (choice of)
Scallops with Marcona almonds, parsnips, grapes and capers
Petite filet mignon with spinach, Yukon potato puree and red wine sauce
Roasted chicken with mole, corn and mild peppers
Roasted pork rack with Anson Mills grits and sweet garlic sauce

Fourth Course (choice of)
Banana cream pie
Chocolate mousse cake
Tiramisu with pistachio brittle
Lemon bar with blueberry and vanilla cream

Artichoke Salad
Artichoke Salad
Candied Bacon with Noble Tonic #1
Candied Bacon with Noble Tonic #1
Pea Tortellini with Mushrooms and 3 Cheeses
Pea Tortellini with Mushrooms and 3 Cheeses

Table 10
Grand Canal Shoppes
The Venetian l The Palazzo
3327 Las Vegas Blvd., South, Ste. 2900
Las Vegas, NV 89109

702.607.6363, emerilsrestaurants.com
Follow us on Facebook and Twitter @Table10LasVegas

Lunch: Daily, 11 a.m.-5 p.m.
Dinner: Daily, 5-10 p.m.

About Chef Emeril Lagasse’s Restaurants:
Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); three in Bethlehem, Pa. (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Italian Table) and one in Charlotte, N.C. (e2 emeril’s eatery). Lagasse opened his first restaurant, Emeril’s New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril’s New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort,

Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at

The Venetian l The Palazzo in 2008. Lagasse’s restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious “Grand Award” from Wine Spectator magazine every year since 2004.

About Emeril Lagasse:
Chef Emeril Lagasse is the chef/proprietor of 13 restaurants in New Orleans, Las Vegas, Orlando, Bethlehem, Pa. and Charlotte, N.C. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s “Good Morning America.” Emeril will also be entering his third consecutive season on Bravo’s hit food series, Top Chef, as one of the show’s main guest chefs and restaurateurs at the judges’ table. His latest show, Emeril’s Florida, premiered January 2013 on the Cooking Channel. Lagasse is the best-selling author of 18 cookbooks, the latest of which, Cooking with Power, will be released in October 2013. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has donated more than $5.5 million to community organizations in New Orleans, Las Vegas and on the Gulf Coast.

Father’s Day – June 16 – Emeril’s Las Vegas

Father’s Day – June 16 – Emeril’s Las Vegas

 

Delmonico Steakhouse
The Venetian Hotel, Resort & Casino
3355 Las Vegas Blvd., South
Las Vegas, NV 89109
702.414.3737, emerilsrestaurants.com
Dinner: Sunday 5-10 p.m.

Roasted Bone Marrow with Brioche Toast Points and Red Onion Marmalade
$16.00 

Ahi Tuna Carpaccio with Hearts of Palm, Micro Arugula, Citrus Sea Salt and California Olive Oil
$18.00

Venison Rack with Morel Mushrooms, Currant Reduction and Roasted Pearl Onions
$55.00

Columbia River King Salmon with Puréed Sun chokes, Fava Beans, Petite Pea Tendrils and Heirloom Lemon Vinaigrette
$44.00

Warm Cherries Jubilee over Almond Cake With Homemade Vanilla Bean Ice Cream
$12.00

Table 10
The Grand Canal Shoppes at the Palazzo
3327 Las Vegas Blvd., South, Ste. 2900
Las Vegas, NV 89109
702.607.6363, emerilsrestaurants.com
Dinner: Sunday, 5-10 p.m.

Caramelized french onion Soup – toasted country bread and Gruyere cheese
$12.00

Beef tartar Emeril’s worcestershire, hard cooked quail egg, multigrain toast and mache salad
$13.00

Tomahawk steak bone in ribeye, blistered onions, peppers and tomatoes, potato confit
$48.00

Emeril’s New Orleans Fish House
MGM Grand
3799 Las Vegas Blvd., South
Las Vegas, NV 89109
702.891.7374, emerilsrestaurants.com
Dinner: Sunday, 5-10 p.m.

Chile seared ahi tuna sweet corn & avocado salsa and cilantro crème Fraiche
$18.00

Stacked heirloom tomato & hickory smoked bacon salad pecan vinaigrette, mixed baby lettuces mozzarella cheese
$16.00

Cedar plank grilled wild king salmon ginger jalapeño slaw and orange sesame sauce
$36.00

Piri piri marinated flank steak & Maine lobster tail with pepper jack smashed potatoes
$40.00

Bourbon Peach and raspberry pie with fresh whipped cream and mint
$10.00

Emeril’s Homebase Hires Local Vegas Marketing & Public Relations Agency one7 communications

Emeril’s Homebase Hires Local Vegas Marketing & Public Relations Agency one7 communications

 

Emeril’s Homebase, the parent company to Chef Emeril Lagasse’s 13 restaurants, has hired Las Vegas agency one7 communications to provide marketing, advertising and public relations services for three of Lagasse’s Vegas properties: Delmonico Steakhouse, Table 10 and Emeril’s New Orleans Fish House.

After more than a decade of high-profile public relations and marketing experience in the hospitality industry, Dawn Britt founded one7 communications. Britt brought on former colleague and veteran advertising executive, Kristin Forbes to assist in building and leading the company while overseeing the marketing and advertising departments.

Britt most recently served as the director of communications for the global luxury resort developer Las Vegas Sands Corporation. Forbes formerly served as the director of advertising and brand marketing for The Venetian and The Palazzo Resorts and The Hard Rock Hotel and Casino in Las Vegas.

“One7 are excellent partners for our restaurant teams. Their familiarity with the hospitality and food and beverage industries, coupled with a knowledge and passion for today’s digital landscape, makes them the perfect fit for Emeril’s restaurants,” said Eric Linquest, president and COO of Emeril’s Homebase.

“I’ve seen Emeril’s brand grow in Las Vegas first-hand and have always admired their corporate culture and approach to their product,” said Dawn Britt, founder and president of one7 communications. “Our team is honored to have the opportunity to work alongside Emeril’s Homebase in continuing to tell their unique story in innovative and forward-thinking ways.”

 

About Chef Emeril Lagasse’s Restaurants:
Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); three in Bethlehem, Pa. (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Italian Table) and one in Charlotte, N.C. (e2 emeril’s eatery). Lagasse opened his first restaurant, Emeril’s New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril’s New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort, Hotel & Casino in 1999 and Table 10 at The Shoppes at The Palazzo in 2008. Lagasse’s restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious “Grand Award” from Wine Spectator magazine every year since 2004. For more information visit www.emerils.com.

 

About one7 communications
In an age when connecting with and influencing consumers is more challenging than ever, navigating through a constantly evolving media landscape requires innovative thought, progressive action and analytical skills. One7 communications is an integrated marketing communications agency that fuses passion for storytelling with veteran industry knowledge and experience. Based in Las Vegas, one7 communications specializes in creating and executing comprehensive marketing communications campaigns for hospitality, travel, food & beverage and luxury lifestyle clients throughout Southern Nevada and the West Coast. The team at one7 communications brings together decades of experience and solid relationships in public relations, advertising, media buying, brand creative, media outreach, sponsorship programming, special event planning and social media strategy. For more information on one7 communications, visit www.one7communications.com.

Mother’s Day Special Menus at Emeril’s Las Vegas

Delmonico Steakhouse
The Venetian Hotel, Resort & Casino
3355 Las Vegas Blvd., South
Las Vegas, NV 89109
702.414.3737, emerilsrestaurants.com
Lunch: Daily, 11:30 a.m.-2 p.m.
Dinner: Sun-Thu, 5-10 p.m.; Fri-Sat, 5-10:30 p.m.

Appetizer
Blue Fin Tuna Carpaccio with Yuzu Aioli, Sesame Wonton Chips
and Mizuna Citrus Salad
$25

Salad
White Asparagus & Foraged Greens with Hazelnut
Brown Vinaigrette and Toasted Hazelnuts
$17

Entrees
Gulf Flounder with Chanterelle Mushrooms,
Fava Beans and Caper Brown Butter
$42

Pan Roasted Duck Breast with Foie Gras-Sweet Potato Hash,
Currant Reduction and Wilted Rainbow Chard
$42

Dessert
Farmer’s Market Berry Shortcake with Sabayon
$12

Table 10
The Shoppes at the Palazzo
3327 Las Vegas Blvd., South, Ste. 2900
Las Vegas, NV 89109
702.607.6363, emerilsrestaurants.com
Lunch: Daily, 11 a.m.-5 p.m.
Dinner: Daily, 5-10 p.m.

Seafood Platter
East Coast-inspired Seafood Platters served family style and will include Lobster, Scallops, Shrimp, Clams, Oysters, Mussels & Crab Gumbo.
Side items to the platter include: roasted red potatoes, grilled corn, sauces and garnishes.
$40.00 per person

Children’s Menu
Fish & Chips or Chicken & Chips are available for children.
$20.00 per person

Emeril’s New Orleans Fish House
MGM Grand
3799 Las Vegas Blvd., South
Las Vegas, NV 89109
702.891.7374, emerilsrestaurants.com
Lunch: Daily, 11:30 a.m.-2 p.m.
Dinner: Daily, 5-10 p.m.

Salad
Dungeness Crab Louis Salad
Butter Lettuce, Grilled Asparagus & Hard Boiled Egg
$17

Citrus Poached Maine Lobster & Baby Mache
Yukon Gold Potato, Lemon Aioli and Black Forest Ham
$18

Hot Starter
Louisiana Oyster Stew
Grilled Andouille Crostini
$17

Wild Gulf Shrimp Scampi
Black Truffle Gnocchi, Fresh Basil
$16

Entree
Cedar Plank Grilled Alaskan King Salmon
Wild Mushrooms & Pinot Noir Reduction
$36

Chili Smoked Red Gulf Snapper
Blue Crab, Avocado & Sweet Corn, Petite Fava Leaves
$42

Dessert
Banana Fosters Crepes
Vanilla Bean Ice Cream and Fresh Whipped Cream

Emeril’s Las Vegas Restaurants Serve Up Soft Shell Crab Creations

Emeril's RestaurantsEmeril's New Orleans Fish HouseTable 10








Emeril’s Restaurants Celebrate Soft Shell Crab Week

Three of Chef Emeril Lagasse’s restaurants-Delmonico Steakhouse, Table 10, and Emeril’s New Orleans Fish House-have created special lunch and dinner dishes using fresh soft shell crabs in a weeklong celebration of the seafood, May 6-12. From sautéed to pan-fried, cornmeal crusted on salads or crispy on New Orleans French bread, soft shell crab will be the highlight of three to four unique entrees at each of the restaurants.

“Seafood is such a huge part of Chef Emeril’s history and culinary repertoire,” said Sean Roe, culinary director of Emeril’s Las Vegas restaurants. “Soft shell crabs are at their peak in this season, and we love highlighting such a signature Gulf product with New Orleans flavor.”

The soft shell crab specials will be offered at each restaurant for lunch and dinner, with prices ranging from $20-$40.

Soft Shell Crab Week Menus

Table 10
The Shoppes at the Palazzo
3327 Las Vegas Blvd., South, Ste. 2900
Las Vegas, NV 89109
702.607.6363, emerilsrestaurants.com
Follow us on Facebook and Twitter @Table10LasVegas
Lunch: Daily, 11 a.m.-5 p.m.
Dinner:  Daily, 5-10 p.m.

Lunch
Soft Shell Crab Sandwich on grilled New Orleans French bread with Creole mayonnaise, fresh cut fries and cabbage slaw

Dinner
Crispy Soft Shell Crab with Emeril’s essence emulsion and sweet onion salad

Sautéed Soft Shell Crabs with fava beans, wild morel mushrooms and spring pepper sauce

Emeril’s New Orleans Fish House
MGM Grand
3799 Las Vegas Blvd., South
Las Vegas, NV 89109
702.891.7374, emerilsrestaurants.com
Follow us on Facebook and Twitter @EmerilsFish
Lunch: Daily, 11:30 a.m.-2 p.m.
Dinner: Daily, 5-10 p.m.

Lunch
Cornmeal Crusted Soft Shell Crab with organic Bibb lettuce, bacon, pickled fennel and creamy Herbsaint dressing

Pan Fried Soft Shell Crab Po-Boy with heirloom tomato and Creole mustard

Dinner
Toasted Tortilla Crusted Soft Shell Crab with spicy tomatillo sauce, roasted sweet corn and chiles

Crispy Fried Soft Shell Crab and Crabmeat Cake with pickled mirliton slaw and wild ramp sauce

Delmonico Steakhouse
The Venetian Resort Hotel Casino
3355 Las Vegas Blvd., South
Las Vegas, NV 89109
702.414.3737, emerilsrestaurants.com
Follow us on Facebook and Twitter @DelmonicoSteak
Lunch: Daily, 11:30 a.m.-2 p.m.
Dinner: Sun-Thu, 5-10 p.m.; Fri-Sat, 5-10:30 p.m.

Lunch
Soft Shell Crab Sandwich on toasted brioche with green onion aioli, local tomatoes and Old Bay fries

Dinner
Crispy Soft Shell Crab Louis Salad with avocado, teardrop tomatoes and red onion

Sautéed Soft Shell Crab with fresh pea salad, heirloom lemon vinaigrette and baby heirloom tomatoes

Soft Shell Crab
Soft Shell Crab
Fried Soft Shell Crab
Fried Soft Shell Crab

About Emeril Lagasse:

Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); three in New Orleans (Emeril’s New Orleans, NOLA and Emeril’s Delmonico); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); three in Bethlehem, Pa. (Emeril’s Chop House, Burgers And More by Emeril and Emeril’sItalian Table) and one in Charlotte, N.C. (e2 emeril’s eatery). Emeril is a national TV personality who has hosted more than 2,000 shows on the Food Network. He is also the food correspondent for ABC’s “Good Morning America,” in addition to his popular Cooking Channel food shows “Emeril Live,” “The Originals with Emeril,” and his latest, “Emeril’s Florida.” A best-selling author, Emeril’s creative approach to Creole cuisine is best summarized as “New New Orleans” cooking. He has produced 17 cookbooks, including his most recent, “Emeril’s Kicked-Up Sandwiches: Stacked with Flavor.”In 2002, Emeril established the Emeril Lagasse Foundation to support children’s art and educational programs that inspire and mentor young people. To date, the Foundation has donated more than $5.5 million to children’s causes. Follow Emeril on Facebook.com/Emeril and @Emeril