Many had the great pleasure of celebrating the joys of being a good Yankee Doodle Dandy by having some Dandy delectable dishes during the Bellagio Barbeque secrets and beer too! . The Saturday proceeding our Nation’s greatest patriotic holiday was kicked off by Chef Edmund Wong, Bellagio’s executive chef, Jason Smith, Director of Wine Master Sommelier, and Matt Myers assistant Director of Beverage and Master Mixologist.
With some of Las Vegas’ best food and beverage team on hand, everyone was sure
to be sent off into the weekend with a big culinary” bang”. Chef Wong kept the food in the tradition he is most noted for; fresh and simple, using fresh ingredients, some grown in the hotel’s own garden, but with great elegance.
Of course, our liquid refreshment was taken of with world class beers perfectly paired by the skillful Jason Smith MS, and Matt Myers.
This event was not your Grandmother’s BBQ. in fact, Grandma would probably shake her head in disbelief at this culinary throw down. Chef Wong oversees all culinary operations of the Bellagio, so guests were in very capable hands as he took the helm on a sunny July afternoon and demonstrated how to prepare each dish.
As guests came to the incredible venue of the Tuscany studio kitchen all were handed a delightful cocktail to get the “fireworks ignited” to kick off a spectacular culinary event. Of course, the popcorn machine, placed outside the door reminded our Nations’ entire favorite pastime, baseball and of course good hearted fun. The hostess handed everyone a delightful bag of freshly popped corn accompanied by the Bellagio Fountains Shandy cocktail, composed of Bombay Sapphire, Yuzu, and Kaffir Lime. If you wanted to go right into the beer menu, a Stella Artois was also available to sip as we waited for the doors to open.
We were escorted into the gorgeous Tuscany kitchen, an amazing gourmet kitchen where patrons could view the cooking demonstration at the patriotically decorated tables, with their long white linen table’s cloths, and fine dishware that would lend to family style dining. Placed on each table were mounds of delightfully fresh hot biscuits, seasonal honey, olive tapenades with Flat Breads and of course, good old butter and gravy.
Chef Wong took the stage and did not waist anytime in getting our first dish started. And what a way to start!
MAINE LOBSTER BAKE
Fancy Zucchini ,
Fingerling Potatoe, Burrata Blossoms and Roasted Corn Vinaigrette
New Belgium Summersault Ale, Ft Collins Colorado
The Lobster of course was cooked to perfection with layers of flavors teasing our palates. Summersault Ale paired perfectly with soft flavors of the dish. Moving of to
the Trio of Entrees , Chef Wong hit his stride with entrees that showed his
expertise and imagination.
Waffles , Maple Butter
BONELSS PORK RIBS
PRIME DRY–AGED RIB-EYE
Goat Cheese, Apricot “Souffle”
The Crispy Chicken and Waffles with lovely sweet and savory flavors took many from the South on a journey back to their childhood culinary experiences. The robust Bonless Pork rib with a spicy Jalapeno Citrus Vinaigrette provided a party for all the
senses to enjoy. To finish off this Trio from heaven, Chef Wong spared nothing by plating a Prime Dry-Aged Rib Eye that jumped with flavors of perfection. And to make if feel like a real BBQ , Family style sides of classic favorites.
The Bellagio never does anything half way and this event was no exception. Matt Meyers , Master Mixlogist set the bar pretty high and paired this Trio of Entrees with a Trio of amazing beers from Japan that became a perfect pairing with each entrée.
TRIO OF HITACHINO NEST
Red River Ale , Real Ginger Brew , Commemorative Ale 2011 Ibaraki, Japan
FAMILY STYLE SIDES :
English Peas and Carrots
Macaroni and Cheese
Pickled Beets and Cucumbers
Grilled Stone Fruit Tomatoes
Just when you thought things could not get any better, they did , with a parade of deserts from Blueberry pie and Ice cream sandwiches paired with a very adult Root Beer Float.
TREATS at 32 DEGREES
Averna Amaro , Pimms No. 1 Navan Espuma
Xingu Black Beer , Sao Paulo Brazil
The Epicurean Epicenter culinary series at the Bellagio is a one of a kind series that takes attendees on many culinary and beverage journeys throughout the year.
Where else can you attend an event at a World Class resort, dine in an inmate setting with dishes created right in front of you by a world class Chef , Meet renowned winemakers or enjoy world class beers in a state of the art studio kitchen that in Las Vegas at the Bellagio Resort.
These events are inmate and sell out quickly . To find out more about upcoming events in this series please visit