Food front and center at Bellagio through end of 2012

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The Bellagio’s Epicurean Epicenter Series, which features food and wine pairings, has scheduled several events through the end of the year.

On Friday, Sept. 14, wines from Shafer Vineyards in California's Napa Valley will be paired with cuisine of Prime Steakhouse’s executive chef, Sean Griffin. The event begins at 6:30 p.m., in Tuscany Kitchen; tickets are $195 per person.

Master sommeliers Richard Betts, Greg Harrington, Emmanuel Kemiji and Bobby Stuckey join Jason Smith, himself a master sommelier and Bellagio’s director of wine, to discuss wine tasting and wine making. The event begins at 3 p.m. on Oct. 5 in Tuscany Kitchen, and tickets are $85 per person.

On Oct. 6, Sensi Executive Chef Royden Ellamar and Brett Smith, executive chef of Zolo Grill in Boulder, Colo., will team up on a menu featuring seasonal ingredient and exclusive wines. Hosted by Food & Wine magazine special projects editor Gail Simmons and Jason Smith, this farm-style luncheon will be served on the Bellagio Grand Patio, starting at11:30 a.m. Tickets are $125 per person.

On Oct. 7 at 11:30 a.m., dim sum created by Jasmine Executive Chef Hiew Gun Khong and Noodles Executive Chef Patrick Lee will be highlighted during a champagne brunch set against the backdrop of the Fountains of Bellagio. Tickets are $125 per person, all-inclusive.

Bon Appetit magazine’s Patz & Hall wine dinner on Nov. 10 will feature single-vineyard chardonnay and pinot noir wines crafted by Patz & Hall showcased alongside a menu created by Bellagio Executive Chef Edmund Wong. The event begins at 6:30 p.m. in Tuscany Kitchen; tickets are $175 per person.

For more information and to reserve seats to these events, log on to www.bellagio.com/restaurants/epicurean-epicenter.aspx or call the Bellagio concierge at (866) 406-7117. All offers are subject to availability, and guests must be at least 21 years old to attend.

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