Meet the Bocuse D’Or Team USA 2017 at Ultimo at the Venetian

Gavin Kaysen, the chef behind Spoon & Stable in Minneapolis, headlines the Venetian’s Ultimo, A Weekend of Excellence Dec. 17-20. The three-day food festival this year features a banquet hosted by chefs Thomas Keller of Bouchon and Phil Tessier of The French Laundry in Yountville, Calif., plus a floating luncheon on the Grand Canal and more.

Also included, an all-day Bocuse D’Or Team USA 2017-qualifying culinary competition. The exact dates of the next world cooking competition aren't set but should be in January, 2017.

This year, the festival finds elemental inspiration from earth, air, fire and water. For example, the event "Fire — Where there’s smoke, there’s…" heads to Doge’s Palace, where guests will toast Krug before steak, fish and a traditional full-size pig roasted on an open flame. The seafood-centric dinner on the gondolas represents water, and an earth-inspired dinner for 200 with Jerome Bocuse and Kaysen celebrates the new Bocuse D’Or Team USA. That Grand Banquet for 120 guests for $1,000 per seat features a play on air.

Bocuse, Keller, Daniel Boulud, Kaysen, Tessier, James Kent and more will even dine with guests at some events, with all attending the all-day culinary competition in front of 500 guests that determines the Team USA chefs that will go to Bocuse D’Or in Lyon in 2017.

Tickets aren’t available quite yet, but bookmark this link and check back.