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Super Bowl Chefs from Las Vegas and Art of Flavor's New Chef

See which Vegas chefs are serving up a swanky dinner for Super Bowl 50.

Charlie Palmer
Charlie Palmer
Cal Bingham

Charlie Palmer of Aureole at Mandalay Bay and Charlie Palmer Steak at the Four Seasons, Michael Mina with his four restaurants in Las Vegas and Todd English with two Vegas spots plan to put together a dinner before Super Bowl 50 in Santa Clara, Calif., with the Culinary Institute of America benefiting from the $5,000 per person night. They join TV star Ming Tsai and BLT Steak’s new consulting chef David Burke for the Feb. 4 event at Mina’s San Francisco restaurant before the Carolina Panthers and Denver Broncos battle on the field. [LVS]

Former Seablue pastry chef Doug Taylor returned to Las Vegas to head up the Art of Flavors, the gelato shop on Las Vegas Boulevard. Some of the new flavors on the menu include red wine hibiscus, salted sweet potato caramel and young coconut cream. Taylor replaces Desyreé Alberganti, who opened her own Gelatology in the Southwest back in August. [DTLV]

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