The Venetian / Palazzo Resorts Raised the bar as they kicked off “Cibo-Vino “In August.

The Luxurious Venetian / Palazzo resorts in Las Vegas are certainly no stranger to renowned, award winning Chefs and spectacular dining venues. Each year these stunning properties celebrate 3 months of Carnevale with numerous events for all members of the family from face painting, living statues and even walking trees.

This year they raised the bar as the resorts kicked off “Cibo-Vino” for the entire month of August. This month long celebration was a foodie’s dream come true as guests were hosted to a plethora of stellar events created for foodies and oenophiles alike which included chef demonstrations, wine tastings and exclusive dining experiences.

Every Tuesday marked “THE 5 O’CLOCK HOUR” CARNEVALE VINO TASTING  that took guests on a journey around the world of wine. The very scenic Waterfall & Atrium Gardens at The Palazzo provided the backdrop as guests sipped wines from Banfi, St. Michelle Wines Estates, Folio and Joe Bastianich hosted by certified sommeliers.

For some mid-week fun, guests enjoyed CARNEVALE CHEF DEMO WEDNESDAYS where many of the talented chefs from The Venetian and The Palazzo’s culinary all-star team showcased their artistry in cheese, fruit, sugar and ice carving demonstrations.

Thursdays in August meant SAMBA ROLL THURSDAY. Many have always wanted to learn how to make sushi and sashimi so why not learn from the best. SUSHISAMBA Executive Sushi Chef John Um conducted a weekly demonstration to teach the art of sushi making and techniques of sashimi cutting.  Of course any experience would not be complete without enjoying a complimentary tasting of sushi rolls paired with sake tastings to really get your taste buds dancing with delight.

The first dinner on this month long gastronomic celebration was the SOLAIA DINNER. Executive Chef Olivier Dubreuil of The Venetian / Palazzo teamed up with the legendary The Antinori Family of Florence, Italy and Wine Ambassador Niccolo Maltinti  for a decadent 5 course menu that featured Warm White Asparagus Served with Prosciutto di Parma, Roasted d Quail Breast and “Confit” Legs and Braised Apple Veal Rack. If this was how the dinners were to start we could only look forward each week to what other dinner was on the horizon.

Chef Tom Moloney


Renown Executive Chef Tom  Moloney of Aquaknox joined the celebration as well. This incredible veteran Chef hosted OYSTER SHOOTING WITH CHEF TOM MOLONEY. Guest enjoyed several, succulent oyster shooters followed up by a very refreshing Pinot Grigio that put smiles on all that attended.








Very well known, one of a kind dining venues TAO and LAVO hosted action-packed chef demos in St. Mark’s Square with TAO Executive Chef Michael Armstrong, LAVO Executive Chef Massimiliano Campanari and Corporate Executive Sous Chef Marc Marrone. Guests  were in complete awe  as these very creative chefs  prepared  their signature dishes like Trio of Sashimi with Wasabi Salsa and Burrata Wrapped in Prosciutto, Basil and Dark Cherry Balsamic while sampling small bites.

Restaurateur, Author, TV Host Joe Bastianich was on hand for a book signing, wine tasting and hosted  a mouthwatering dinner where guests could meet ‘UP CLOSE AND PERSONAL, WITH JOE BASTIANICH ‘ in the  intimate dining venue of Carnevino .



The five-course wine pairing dinner featured  Lobster Cotto with Horseradish Crema and Radish with Bastianich “Vespa Bianco” 2009  and Beef Agnolotti with Sweet Onion Ragu with La Mozza “I Perazzi” Morellino di Scansanso 2009 that still has guests buzzing with delight .







The stars came out at Lagassee Stadium with “the man “ himself as he hosted ‘A MEET & GREET WITH EMERIL LAGASSE! ‘Guests lined up early to meet Emeril himself at his namesake ultimate sports bar and the hits just kept coming.

Elaine Harris , Chef Emeril Lagasse









Onephiles were sipping with excitement at the VINO HOP WITH MICHAEL MONDAVI. Attendees enjoyed A grand wine tasting with renowned winemaker Michael Mondavi that featured several top wines including a 2008 Palacios Remondo la Montesa, 2007 Isabel Mondavi Pinot Noir and 2010 Oberon Cabernet among others.

Chef Luciano Pellegrini

Continuing with this celebration of the culinary arts and education, guests could learn about pasta from a Multiple James Beard Award winning Chef.’ PASTA MAKING CLASS WITH LUCIANO PELLEGRINI’ gave visitors a once-in-a-lifetime pasta making class at Valentino at The Venetian. Guests took home the deep secrets of creating fresh pasta shared by legendary Chef Luciano Pellegrini .

Elaine Harris , Chef Alex Stratta









In keeping with the culinary excellence of this month long dreamland of food, wine and James Beard awards, there was yet another big star from the vineyard and a Michelin kitchen.  36 Floors above the Venetian, Chef Alex Stratta and BANFI Wines teamed up for a Tuscany Wine Dinner.


Super Star Celebrity Chef Alex Stratta hosted an extraordinary five-course dinner paired with the wines of Banfi that featured Roasted Sea Scallops , sweet corn , Chanterelles , Green Beans and oven dried tomatoes  and a Banfi ,Poggio alle Mura, Brunello di Montalcino , Tuscany 2006 .







Saturday brought many of these world class Chefs all together in one room at the 5th Annual CARNIVAL OF CUISINE. Guest sipped on their choice of cocktails and wine while enjoying award-winning cuisine from more than 15 celebrated restaurants of The Venetian and The Palazzo.

Chef Scott Pajak




















This very tasty event brought  together dining venues that included B&B Ristorante, Bouchon, Café Presse, Carnevino, Delmonico Steakhouse, Grand Lux Café, Lagasse’s Stadium, LAVO, Morels French Steakhouse & Bistro, OTTO Enoteca Pizzeria, Pinot Brasserie, Public House, SUSHISAMBA, Sweet Surrender, Table 10, TAO, Valentino and ZINE Noodles Dim Sum, guests could take a culinary walk though Venetian / Palazzos award winning venues without ever leaving the room. Now THAT is convenient!














Once again, there is nothing more to say than wow!  , The Venetian / Palazzo has done it yet again.  We have already marked our calendar for next summer when we celebrate the 6th CARNEVALE OF CUISINE.