Forty-seven percent of people who visited Las Vegas in 2014 said their primary purpose was vacation or pleasure, escaping the routine of home for somewhere a little more sinful and a lot more fabulous.
For most people, that probably means leaving behind chores like doing the cooking, as well, but Bellagio is betting that guests won’t mind putting on an apron and making their own dinner inside Tuscany Kitchen, the demonstration space that hosts the ongoing series An Executive Chef’s Culinary Classroom.
Taught by resort executive chef Michael Burns and his team, the sessions are held quarterly and highly interactive. Guests work at pre-prepped stations to cook a course or two under the guidance of chef instructors, then sit down to enjoy their own creation.
Upcoming themes include Spring Is in the Air (April 15), which will tackle tuna poke and whole roast chicken; Summer’s Harvest (June 30), where guests will make their own ricotta; Retro (Sept. 8), featuring lobster bisque and beef Wellington; and Thanksgiving Feast (Nov. 10), which will offers tips for creating the ultimate turkey dinner at home.
Culinary Classroom events begin at 7 p.m. and tickets are $135. To purchase tickets or for more information, call concierge services at (866) 906-7171.