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.

Matt Meyers , Master Mixologist

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!

 

 

 

 

 

 

Appetizers

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.

Entrees:

CRISPY CHICKEN

Waffles , Maple Butter

BONELSS PORK RIBS

Jalapeño Citrus
Vinaigrette

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.

DESSERTS :

BLUEBERRY PIE

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
BellagioResort.com .