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Bouchon's 10th Anniversary; Bellagio Cooking Classes

VENETIAN Bouchon celebrates 10 years at the resort with a cocktail reception with chef Thomas Keller and seated dinner on Sunday, Jan. 26, at 6 p.m. Look for canapés such as gruyère cheese gougères, a foie gras terrine with orange marmalade, a Dungeness crab salad and salmon tartare followed by a salad of Maine lobster, Dungeness crab, bay scallops, Bouchot mussels and prawns served with sauce gribiche; a choice of sautéed Scottish salmon with a fricassée of melted leeks, cassoulet beans and black truffle beurre blanc or slow-roasted eye of the rib with pommes Dauphine, garden watercress and sauce Périgourdine; finished with dessert of chocolate sponge cake with vanilla bean bavarois and fromage blanc ice cream. Each course is paired with wine. For the entire menu, click here. Tickets are $150 per person at 702-414-6251. [EaterWire]

BELLAGIO — Get ready for a year of cooking experiences with An Executive Chef's Culinary Classroom, starting tonight. The educational series includes interactive cooking classes led by Bellagio executive chef Edmund Wong and his culinary team. The two-hour sessions in the Tuscany Kitchen go for $125 each. Tonight features risotto, perhaps a bit too late to sign up, but look for the next class on Valentine's Day-inspired dishes on Feb. 13 at 7 p.m. To sign up, call 1-866-406-7117. [EaterWire]
[Photo: Bouchon]


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