Later this year, Giada De Laurentiis is opening her very first restaurant inside the former Bill's Gamblin' Hall hotel and casino, complete with a glass-walled vista of the Strip. Currently the name of the heavily under construction resort has yet to be announced, or an opening date released, but Giada has just dropped some very major hints at the menu.
During a Sundance Film Festival charity event, the TV star tested out recipes destined for Giada's including a number of dishes embryonically featured in her cookbooks, filmed for her Everyday Italian TV show or written up on the Food Network's own Website. A photo tweet from the event revealed some of the plated items and perhaps accidentally listed the entire roster of courses. In Park City, guests paid at least $1,500 to sample the food and mix and mingle with "emerging artists" and actor Mark Ruffalo.
Guests attending the Artist at the Table event began the evening with cocktails, caught a movie premiere and then capped off the night with dinner prepared by Giada at the Stein Eriksen Lodge Deer Valley restaurant. Tickets started at $1,500 and rose to $25,000 for a table of nine with proceeds benefiting the non-profit Sundance Institute.
Expect at least one of these dishes to turn up at Giada's 14,485-square-feet Las Vegas restaurant, the sole culinary anchor of the forthcoming 203-room boutique hotel and casino. The elaborate build-out has already netted a declared $6 million estimated construction cost.
Lobster risotto arancini (Giada's recipe here)
Chicken marsala meatballs
Fig and goat cheese crostini (Giada's recipe here)
Grilled artichokes with lemon basil aioli
San Daniele prosciutto pops
Prosciutto di Parma melon
Duet of Salads:
Arugula with crispy pancetta, candied lemon, Parmigiano-Reggiano
Romaine with fried capers, torn croutons, Caesar dressing.
Vegetable Bolognese with rigatoni
Wild mushrooms, red bell pepper, carrots, onions (Giada's recipe here)
Veal loin saltimbocca
Roast whole veal loin, prosciutto, sage, creamy polenta (Giada's recipe here)
Stuffed bell peppers
quinoa, eggplant, olives
Vanilla cream and candied pistachios (Giada's recipe here)