The marriage of haute cuisine and high society that is the Bellagio’s Epicurean Epicenter Series returns for another installment. The series features food and wine and art. The first six months will explore the cuisines of notable chefs such as Julian Serrano, Edmund Wong and Royden Ellamar as well as wines from Siduri, Pisoni, Roar, Colgin Cellars and Patz & Hall, among others.
The 2012 Epicurean Epicenter schedule of events follows:
Art & Wine: A Perfect Pairing.Second Wednesday of each month, March through DecemberThe Bellagio Gallery of Fine Art Director Tarissa Tiberti and Jason Smith, master sommelier and director of wine, host this event, which will be conducted from 5 p.m. until 7 p.m. from March 14 to Dec. 12 and will feature art from the gallery’s new exhibit, “Claude Monet: Impressions of Light,” along with pairings from the Bellagio wine cellar. The price is $30 for members and $38 for nonmembers. Tickets may be purchased online at www.bellagio.com/restaurants/epicurean-epicenter.aspx, by visiting the gallery's ticket counter or calling (877) 957-9777.
Pinot Noir with Sensi’s Royden Ellamar.Saturday, Feb. 11
The emphasis will be on sustainable cuisine and wine. Sensi executive chef Royden Ellamar’s food will be paired pinot noirs from Siduri Wines, Pisoni Vineyards and Roar Wines. The event begins at 6:30 p.m. in Tuscany Kitchen; tickets are $195 per person.
Patz & Hall with Bellagio Executive Chef Edmund Wong.Saturday, March 24The event will showcase Wong’s menu as well as a single-vineyard chardonnay and pinot noir crafted by Patz & Hall. Vineyard owners James and Donald Patz will host the event alongside master sommelier Jason Smith. The event begins at 6:30 p.m. in Tuscany Kitchen, and tickets are $175 per person.
Colgin Cellars with Chef Julian Serrano.Friday, April 27
Serrano will craft a menu complemented by the hand-crafted cabernet sauvignon and syrah of Colgin Cellars. Smith and Colgin Cellars owner and vintner Ann Colgin will also be on hand. The event begins at 6:30 p.m. in Picasso, and tickets are $325 per person.
BBQ and Beer with Bellagio Executive Chef Edmund Wong.Saturday, June 30Guests will enjoy a playful menu paired with a variety of beer for a fantastic summer affair. The event begins at noon in Tuscany Kitchen and tickets are $88 per person, all-inclusive.
For more information or to reserve seats to these events, call the Bellagio concierge at (866) 406-7117 or log on to www.bellagio.com/restaurants/epicurean-epicenter.aspx. Guests must be at least 21 years old to attend.