According to a press release from Marriott International, the hotels’ guests will receive:
Complimentary front-of-the-line access at SeaWorld
Free scheduled transportation to SeaWorld, Aquatica, Universal Orlando and Pointe Orlando
Complimentary access to the SeaWorld Rescue World Tour
10 percent off dining at SeaWorld and Aquatica
10 percent off merchandise purchases of $50 or more at SeaWorld and Aquatica
Early entry into SeaWorld on select days all summer.
Every Saturday from February 11 to May 13, 2017, SeaWorld Orlando will host the first Seven Seas Food Festival. Guests are invited to sample and savor cuisine from all over the world, as well as local craft beers. In addition, the park will showcase live performances from musical acts such as Grupo Mania and ZZ Top.
Ciao Bella, maker of premium, artisan gelato and sorbetto, announced a packaging overhaul aiming to evolve the brand to be more on trend, competitive, and “approachable.” According to a Ciao Bella press release, while the new brand design maintains some familiarity, it also brings back its iconic “C” swirl reminiscent of its early days. Clean, clear packaging depicts instantly recognizable ingredients that tie to the frozen treats’ natural colors. Along with the new logo, Ciao Bella, in an unprecedented move, is replacing its current 14-ounce jar with a larger, cylindrical shaped 16-ounce container without raising prices. The new Ciao Bella 16-ounce pints hits retail shelves nationwide in March 2017, and will maintain its $4.99 suggested retail price.
The 16th Annual Food Network & Cooking Channel South Beach Wine & Food Festival (SOBEWFF) took place in Miami from February 22 to 26, 2017. Here is a rundown of the event’s highlights, according to a SOBEWFF press release:
February 23: Australian pop/rock group Little River Band performed at an event that was presented by Magic City Casino at Barilla’s Italian Bites on the Beach, sponsored by HCP Media and the Miami Herald Media Company, and hosted by Valerie Bertinelli and Alex Guarnaschelli.
February 24: Jr’s Gourmet Burgers in Miami Springs took home the ultimate crown as winner of the Heineken Light People’s Choice Award at the Heineken Light Burger Bash presented by Schweid & Sons hosted by Rachael Ray. Tucker Duke’s Lunchbox in Deerfield Beach won the judges over as winner of Red Robin’s Best of the Bash Contest, and David Bromstad, Ayesha Curry, Emilio Estefan, Jill Martin, Rev Run and Adam Richman chose Little Jack’s Tavern from Charleston, S.C. as winner of the Schweid & Sons Very Best Burger Award. That same night, Miami hotspot Beaker & Gray took People’s Choice top honors at The Art of Tiki: A Cocktail Showdown hosted by Robert Irvine.
February 25: Internationally-acclaimed chef, restaurateur and recognized humanitarian José Andrés and Louis Roederer group owners Jean-Claude Rouzaud and Frédéric Rouzaud were honored at the Festival’s annual Tribute Dinner presented by Bank of America part of The NYT Cooking Dinner Series on at Loews Miami Beach Hotel.
Tanqueray brand ambassador Snoop Dogg played DJ after his KitchenAid Culinary Demonstration with Guy Fieri for a short spin to close out the day at the Goya Foods’ Grand Tasting Village featuring Mastercard Grand Tasting Tents. The party continued that night in the festival’s signature white tent in the sand beachside at Delano during Bacardi on the Beach. Rev Run and DJ Ruckus entertained guests who feasted on food and drinks from about 20 of South Florida’s favorite spots. Bacardi on the Beach with Rev Run and DJ Ruckus kept attendees dancing late into the evening while they sipped on signature libations and late-night bites from 20 of South Florida’s favorite spots.
February 26: New for 2017, the festival partnered with nightlife visionary David Grutman to present an experience at the Goya Foods’ Grand Tasting Village. Grutman transformed the courtyard into a custom all-day experience that included a performance from electronic-dance artist Ingrosso in the afternoon. Menin Hospitality teamed up with the festival to bring live entertainment at Lucky Chopsticks: An Asian Night Market, hosted by Andrew Zimmern. The event featured more than 30 chefs, as well as interactive games from Ricky’s.
More than 65,000 people attended the event, according to SOBEWFF.
April 16, 2017 UPDATE:
The following is an excerpt from a SOBEWFF pres release:
The 16th annual Food Network & Cooking Channel South Beach Wine & Food Festival (SOBEWFF®), raising more than $2 million for the Chaplin School of Hospitality & Tourism Management at Florida International University (FIU). Attendees enjoyed more than 90 events taking place throughout two counties with the continued growth of the Taste Fort Lauderdale Series, featuring more than 400 chefs, winemakers, spirits producers, and culinary personalities who joined them to EAT. DRINK. EDUCATE. during the five-day Festival. To date, the Festival has raised more than $26 million for the School.
Celebrity chef/restaurateur Jose Garces has opened three new restaurants at Tropicana Atlantic City in New Jersey. Here are the details from a Tropicana press release:
Olón Inspired by the tranquil beach town of Olón, Ecuador and the vibrancy of coastal culture, Olón (pronounced Ō-lon) provides Tropicana guests with a classically alluring, laid-back experience centered around Chef Jose Garces’ vision of fresh seafood. Guests enter through custom-crafted Ecuadorian gates and first encounter a 43-seat ceviche bar and lounge, where they can watch chefs prepare ceviche and other raw seafood specialties.
In the 128-seat dining area, every seat has sweeping ocean and boardwalk views. Beach-like cabanas with soft draperies create intimate nooks within the space while touches of natural light and fresh salt air create an inviting yet alluring atmosphere. In addition, wood shutters unfold to create two private dining areas for groupings of up to 60 people. Weather permitting, seating for 40 will be available on a deck overlooking the beach.
The menu at Olón features Chef Garces’ family recipes, with a modern twist, as well as unique takes on time-honored favorites. Traditional features include steamed clams, crab cakes, jumbo fried shrimp, and surf & turf. More contemporary options include wood-fired Wagyu skirt steak, roasted chicken, jumbo gulf prawns, black bass, two-pound lobster, and king crab.
Olón will be open seven days a week with a lunch menu starting at 11:30 a.m. and dinner 5 – 11 p.m., midnight on Fridays and Saturdays. Reservations can be made on OpenTable or by calling 800-345-8767 . For Olón’s Atlantic City Restaurant Week specials, visit www.acrestaurantweek.com.
Okatshe Okatshe (pronounced Ō- kaht-she) is Chef Jose Garces’ playful, modernized take on a traditional Japanese izakaya. Okatshe visually transports guests to the streets of Tokyo and provides a sense of discovery by taking guests through a small Japanese candy (okashi) storefront before entering the restaurant.
The full-service, 80-seat sit-down restaurant will serve a selection of small plates, yakitori, ramen, sushi and sashimi. Yakitori skewers include chicken, beef, pork, vegetable or seafood. Ramen noodles are served in three unique styles: Tokyo, light chicken and Dashi broth; Tonkastu, rich pork broth; and Okatshe, lobster dashi. Sushi, sashimi, and maki offerings include everything from scallop and wasabi tobiko to spicy rolls, black jack eel rolls, and the signature Tropicana roll.
The bar at Okatshe will include a curated selection of Japanese whiskeys, 50 sakes, beers, and specialty cocktails.
Okatshe will be open from 4 p.m. – 2 a.m. seven days a week. Reservations are not required.
Bar Olón Bar Olón is the interactive, 60-seat double-sided bar and lounge located between the two restaurants. Featuring a large, walk-around bar, the setting includes a modernized beach vibe with a combination of varying seating types to accommodate individuals and small groups. Vintage looking fans provide a cool, “ocean” breeze with whimsical bongos and neon signage completing the nostalgic vibe. An elevated platform with tropical mural wall-hanging backdrop will serve as a stage for live entertainment.
Bar Olón serves as the foundation of Olón’s extensive beverage programming, including: a custom, double-sided tap with 16 draft beer selections; 35 beers by-the-bottle; 20 wines by-the-glass; 75+ wines by the bottle and 8 hand-crafted specialty cocktails. A light food menu will also be available featuring ceviche, sandwiches, and shareable small plates.
The bar will be open from 11:30 a.m. – 11 p.m. daily. Seasonal live, entertainment will be offered from 9 p.m. – midnight on Fridays, Saturdays and holiday weekends.
Management Chef Jose Garces has tapped two Garces veterans to helm the Tropicana restaurants.
Chef de Cuisine Maria Schmidt is a Garces alumna. Her career in Garces’ kitchens has taken her from Philadelphia to Palm Springs and back again. In her 9 years with Chef Garces, Maria has served as Chef de Cuisine at Amada, Distrito, Tinto and 24.
Executive Director of Fine Dining Patrick Sterr is a South Jersey native who began his management experience in Atlantic City. He went on to manage and oversee several Chef Garces’ restaurants in Atlantic City, Philadelphia, New Jersey, Chicago, and New York.
Designer Dash Design of New York City was responsible for the interior and architectural design, in collaboration with SOSH Architects, for all three restaurants. This is Dash Design’s fourth collaboration with Chef Jose Garces.
Ben & Jerry’s has introduced six new frozen treats—three traditional dairy products and three non-dairy products
Urban Bourbon: burnt caramel ice cream with almonds, fudge flakes, and a bourbon caramel swirl.
Truffle Kerfuffle: vanilla ice cream with roasted pecans, fudge chips and a salted chocolate ganache swirl.
Oat of this Swirled: buttery brown sugar ice cream with fudge flakes and oatmeal cinnamon cookie swirls.
Caramel Almond Brittle: almond with salted caramel swirls and pieces of almond brittle
Cherry Garcia: cherry with cherries and fudge flakes
Coconut Seven Layer Bar: coconut with fudge chunks, walnuts and swirls of graham cracker and caramel
Ben & Jerry’s has a reputation for not only providing creatively named, delicious treats but for also being socially responsible. In 2015, the company completed its transition to using entirely non-GMO (genetically modified organisms) ingredients by source as well as to fully source Fairtrade-certified ingredients wherever possible, which benefits farmers in developing countries.
Ben & Jerry’s fans can find the new pints in grocery stores nationwide in mid-February 2017. Truffle Kerfuffle and Non-Dairy Caramel Almond Brittle will also be available in Ben & Jerry’s Scoop Shops. To find the one nearest to you, click here.
Skinny Cow has debuted a new look, updated recipes and two new flavors for its Skinny Cow Greek Frozen Yogurt Bars. The new flavors are Salt-Kissed Caramel and Chocolate Fudgetastic Swirl.
Here are more details from a Skinny Cow press release:
UPDATED SKINNY COW RECIPES: Skinny Cow has updated the recipes across its portfolio of frozen treats to shorten the ingredient list and remove unfamiliar ingredients. The updated recipes source milk from cows not treated with rBST*. While the recipes and ingredients have changed, the rich, indulgent flavors Skinny Cow fans have come to love remain the same.
SKINNY COW GREEK FROZEN YOGURT BARS: Skinny Cow has added Greek Frozen Yogurt Bars to its selection of indulgent frozen treats. The Skinny Cow Greek Frozen Yogurt Bars feature two decadent flavors – Salt-Kissed Caramel and Chocolate Fudgetastic Swirl – both with five grams of protein, and 100 and 110 calories respectively. Salted caramel whirls and swirls its way through sweet caramel Greek frozen yogurt in the Salt-Kissed Caramel bars, while the Chocolate Fudgetastic Swirl bar starts with creamy chocolate Greek frozen yogurt and adds in ripples of chocolate fudgey goodness. These new Skinny Cow Greek frozen yogurt products will soon be available in the frozen section at participating retail stores nationwide with a suggested retail price of $5.49.
SKINNY COW PACKAGING MAKEOVER: With the Skinny Cow brand’s new recipes comes new packaging that puts the spotlight on both the deliciously indulgent product and its quality ingredients. The new packaging also brings bright and bold energy to the brand and can be found in frozen sections of stores nationwide in the coming months.
*No significant difference has been shown between milk from rBST treated and non-rBST treated cows.
Four Seasons is now offering Culinary Discoveries, a nine-city, 19-day international trip that has guests traveling on the Four Seasons private jet. Here is more information from a Four Seasons press release:
Exclusively for the Culinary Discoveries journey, Four Seasons is offering complimentary business class airfare from each guest’s home city to the starting point in Seoul, Korea, and back from Paris, France, a value of up to $5,000 (U.S. dollars) per person.
A small group of culinary adventurers will meet in Seoul, where they will get to know one another at a private dinner in the home of chef Jong Kuk Lee. In the days to come, guests will dine on wagyu and kobe beef in Tokyo, and learn about molecular gastronomy in Hong Kong in addition to enjoying a traditional feast of whole suckling pig. In northern Thailand, the group goes on an elephant trek, followed by a market visit in Mumbai before the Four Seasons Private Jet takes off for Europe. In Florence, guests meet an eighth-generation butcher and visit Michaelangelo’s David during a private viewing, and in Lisbon, they explore a city and cuisine shaped by its seafaring history. After an exclusive foraging and dining experience in Copenhagen, guests jet off to Paris for a farewell dinner to remember at Four Seasons Hotel George V.
Along the way, Four Seasons Private Jet guests will meet other legends of the global food scene including Namae Shinobu, Alvin Leung Jr, Duangporn “Bo” Songvisava, and Jiro Ono, who gained worldwide recognition for his 10-seat restaurant in the Tokyo subway through the 2011 documentary Jiro Dreams of Sushi. Guests will also meet leading Four Seasons chefs including Christian Le Squer of three Michelin star Le Cinq in Paris, and Chan Yan Tak of Lung King Heen in Hong Kong, the world’s first Chinese restaurant to earn three Michelin stars.
“The list of dining experiences alone is astounding. Other travellers could spend weeks or months trying to secure reservations at any of these restaurants, and then plan a special trip around one meal. Here, Four Seasons has secured the best tables and behind-the-scenes access, all in one incredible trip filled with opportunities to eat, drink and explore to your heart’s content,” says Director of Guest Experience and On-Board Concierge Javier Loureiro, noting that Four Seasons Private Jet guests will have rare opportunities to learn the secrets of Michelin-starred chefs, go on market and foraging excursions, enjoy hands-on tutorials and more, all in the company of like-minded travellers.
The Four Seasons Private Jet is a 52-seat custom-designed Boeing 757. Passengers of the jet stay exclusively at Four Seasons hotels and resorts, with dedicated staff both in the air and on the ground tailoring each journey to each guest’s own interests.
The 11th annual Vegas Uncork’d by Bon Appétit (which takes place April 27 to 30, 2017, at various location in Las Vegas) has announced its star-studded lineup of events. Celebrity chefs expected to attend include Wolfgang Puck, Alain Ducasse, Bobby Flay, Buddy Valastro, Charlie Palmer, Giada De Laurentiis, Gordon Ramsay, Guy Savoy, José Andrés, Julian Serrano, Shawn McClain, Michael Chow and Nobu Matsuhisa.
Additionally, Chase Sapphire returns for the fifth consecutive year as the presenting sponsor of Vegas Uncork’d. Chase Sapphire Preferred and Sapphire Reserve card members can enjoy unique access to select experiences and interaction with celebrity chefs throughout the four-day festival. Cardmember packages will be available for purchase through April 12, 2017, while supplies last.
Here is more more information about the 2017 edition of Vegas Uncork’d from a press release:
New and notable:
Master Series: Rao’s 10th Anniversary Dinner (Caesars Palace), Thursday, April 27: Rao’s is widely regarded as the hardest reservation to land in the country, if not the world. Guests will have the opportunity to grab a seat at Rao’s in Las Vegas as the Rao’s family celebrates its 10th Anniversary on the Strip and their newest cookbook, “Rao’s Classics,” written by Rao’s owners Frank Pellegrino Sr. and Frank Pellegrino Jr. From time-honored Italian staples to classics that are uniquely Rao’s, like their famous lemon chicken, don’t miss the opportunity to celebrate this milestone with a multi-course meal at an Italian-American dining institution.
Master Series: The Ultimate Throwback with MR CHOW (Caesars Palace), Thursday, April 27: Celebrate the first Anniversary of the only Las Vegas location of the internationally renowned MR CHOW with a throwback dinner. Michael Chow and Maximillian Chow will lead diners through a menu featuring dishes from the original UK location—now celebrating its 49th anniversary. This spectacular and exotic culinary arena brings guests straight to the front row—for an amplified and theatrical dining experience.
Quickfire Happy Hour with Chefs Mary Sue Milliken and Susan Feniger (Caesars Palace), Thursday, April 27: Ever wondered what it takes to win a quickfire challenge? Don’t miss this once in a lifetime opportunity to feel like a contestant on a cooking competition show. Put your culinary chops to the test and become part of the action! Guests will divide into teams and compete in a series of quickfire challenges all while enjoying free-flowing cocktails, cool craft beers, and signature Border Grill bites. Celebrity chefs Mary Sue Milliken and Susan Feniger will be on hand to coach the teams and provide participants with top-notch advice before they face the panel of judges.
Three-Kitchen Tasting at SUGARCANE raw bar grill with Chef Timon Balloo (The Venetian), Thursday, April 27: Kick back, eat well, and stay awhile at SUGARCANE raw bar grill! At this event, sip signature cocktails featuring rum from all over the world, while award-winning Executive Chef & Partner Timon Balloo presents a selection of SUGARCANE’s globally inspired small plates. Enjoy dishes from three kitchen concepts: the open fire grill continues the timeless tradition of cooking over blazing fresh fire fueled by locally-sourced wood; the raw bar dishes are served in both their “classic” form as well as SUGARCANE’S own innovative interpretations; and the traditional kitchen creates dishes that represent Chef Timon Balloo’s signature style – the juxtaposition of bold flavors made for sharing.
Celebrate Spago: 25th Anniversary Lunch with Wolfgang Puck (Caesars Palace), Friday, April 28: Acknowledged as the spark that ignited the city’s culinary phenomenon, 2017 marks the 25th anniversary of Spago by Wolfgang Puck in Las Vegas! Join the renowned chef and restaurateur as he showcases his favorite dishes and Spago classics. Lunch will begin with a premium cocktail reception, followed by a seated lunch in the dining room.
Lunch like a Spaniard with José Andrés at Jaleo (The Cosmopolitan of Las Vegas), Friday, April 28: Experience a taste of Spain with internationally acclaimed culinary pioneer and innovator, Chef José Andrés. Join José as he prepares lobster paella over their renowned live fire pit in a dish-and-tell session, and shares his favorite stories behind the unique restaurant’s menu items, like José’s Taco, a slice of jamón ibérico de bellota topped with osetra caviar and gold flakes; Coca con Erizas del Mar, crusty Spanish cristal bread topped with sea urchin, ibérico bacon and butter; their renowned Gin and Tonic program, and more.
The Hog in the Hen House: Yardbird Presents A Pot Belly Brunch (The Venetian), Friday, April 28: From the fried green tomato BLT with house-smoked pork belly to maple-glazed bacon doughnuts, Yardbird’s exclusive Pot Belly Brunch will be a hog heaven for lovers of all things bacon and pork belly. Enjoy a range of Yardbird’s inventive Southern comfort dishes while sipping on a bloody mary with bacon infused vodka.
A Movers & Shakers Mixology Journey with Mariena Mercer (The Cosmopolitan of Las Vegas), Saturday, April 29: Guests will travel through the iconic bars and lounges of The Cosmopolitan to experience four unique cocktails guided by The Cosmopolitan’s Chef Mixologist Mariena Mercer. Beginning in The Study, tucked inside modern superclub Rose. Rabbit. Lie., guests will be transported to a speakeasy-like atmosphere complete with a record player where guests are invited to play their favorite vinyl. Next, they will journey to Vesper Bar, where classic charm meets a contemporary setting and long-forgotten recipes are the centerpiece of the cocktail menu. CliQue Bar & Lounge is the next stop, where artisanal cocktails and house-made mixers pair with savory bites and shareable plates. Guests will end their journey at The Chandelier, a decadent three-tiered bar and lounge where each level boasts a new experience and cocktail menu.
Brunch with Bobby Flay at Mesa Grill (Caesars Palace), Saturday, April 29: This event is so popular it has two seatings! Make your way to Mesa Grill for an outstanding morning with one of America’s most beloved chefs. Guests will indulge in an array of delicious brunch dishes prepared by Chef Bobby Flay, served alongside perfectly paired cocktails in an intimate private dining room setting.
Montecristo Cigar Bar—Up in Smoke (Caesars Palace), Saturday, April 29: Lovers of the old-school Las Vegas vibe will relish in this exclusive event. Guests will gather at the swanky Montecristo Cigar Bar for curated pairings of premier scotches, cigars and mouthwatering bites from Old Homestead.
Picnic in The Park with Alain Ducasse, Charlie Palmer, Michael Mina, Julian Serrano, Shawn McClain, Roy Ellamar, Akira Back, the Voltaggio Brothers & More (The Park, located between Monte Carlo and New York-New York), Saturday, April 29: Enjoy a Picnic in The Park Vegas style! Featuring live music and some of MGM Resorts’ most notable chefs including Alain Ducasse, Charlie Palmer, Julian Serrano, Michael Mina, Shawn McClain, Roy Ellamar, Akira Back, and the Voltaggio brothers, Picnic in The Park will offer creative twists on classic picnic dishes. We encourage you to embrace your inner-child with coloring books, classic board games and a variety of social games such as foosball, shuffleboard, ping pong and corn hole. And don’t forget to take a selfie with Bliss Dance, a 40-foot-tall sculpture by artist Marco Cochrane and a focal point of The Park experience. Located on the Las Vegas Strip between Monte Carlo and New York-New York, this new outdoor dining, and entertainment district will provide an ideal backdrop for you to enjoy a fun, interactive afternoon picnicking with celebrated chefs. EARLY ACCESS: Gain early admission to the event with an Early Access ticket. A limited number of tickets are available to deliver the undivided attention of experts on site, an exclusive signature cocktail available only to early access guests, and an opportunity to interact with the chefs in a more intimate setting.
Sweet Escape: An Evening of Buddy, Beignets, Bon Bons & Booze (The Palazzo), Saturday, April 29: Buddy “Cake Boss” Valastro hosts a decadent evening to surrender to the sweet side of life, featuring the Chefs of The Venetian and The Palazzo, each preparing a unique take on beignets or bon bons. The poolside reception will include an excited live band and delicious specialty cocktails. Special appearance by Chef Lorena Garcia of Chica, opening at The Venetian in 2017.
The Ultimate Big Cake & Craft Cocktail After-Party (The Venetian), Saturday, April 29: Celebrate the evening with an official after-party at the latest hotspot, The Dorsey, with a colossal cake baked by the Cake Boss himself, Buddy Valastro. The Dorsey is a high design, memorable spot for the worldly, curious and engaged featuring a hand crafted cocktail menu.
Returning favorites include:
Master Series: Rich Tradition with a New Twist with Old Homestead’s Greg & Marc Sherry (Caesars Palace), Thursday, April 27: A delicious evening awaits guests at this year’s Old Homestead Dinner. Greg and Marc Sherry’s event is back by popular demand, and this year they present a stellar menu of divine dishes and pairings featuring steak, premium wines, and chocolate.
Master Series: The World’s Best, An Epicurean Affair With Guy Savoy (Caesars Palace), Thursday, April 27: Guy Savoy, a Michelin-starred chef, will present a multi-course epicurean affair with premier pairings, serving signature dishes normally found at his Paris location alongside some of the world’s great wines and champagnes. With his Paris restaurant recently receiving the “Best Restaurant in the World” acclaim from La Liste, this meal will take diners on a truly special adventure across Chef Guy Savoy’s empire of tastes and influences, celebrating his achievements through his signature creations. Don’t miss this rare opportunity for an intimate dining experience with a world-renowned legend. Krug Chef’s Table: Experience exclusive like never before and be one of six at the extremely intimate Chef’s table—your portal into the chef’s den. At the only Krug Chef’s Table in the U.S., guests will sip the luxurious Krug Champagne and dine on a special menu prepared by Chef Guy Savoy right in front of them. For a smaller party, please inquire.
#FoodPorn Cooking Demo & Luncheon with the Too Hot Tamales (Caesars Palace), Friday, April 28: Bring your camera phone and appetite, as you get up close and personal at a fun-filled live cooking demonstration featuring chef duo, Mary Sue Milliken and Susan Feniger. Prepare to laugh, taste and sip as the Too Hot Tamales fix a feast for the eyes and shake up creative cocktails. Guests will not only learn the dynamic duo’s innovative recipes and cooking techniques but also get the lowdown on how to shoot epic food porn photos with expert tips and tricks from Bon Appétit magazine’s social media gurus. Meet the chefs, enjoy a multi-course lunch with specialty cocktails, a takeaway recipe booklet and a chance to purchase personalized cookbooks following the event.
Robin Leach & Gary Selesner Invite You to a Culinary Journey Around the World at Bacchanal Buffet (Caesars Palace), Friday, April 28: Join “Lifestyles of the Rich and Famous” host Robin Leach and Caesars Palace President Gary Selesner for a culinary adventure at Bacchanal Buffet—named the #1 buffet in Las Vegas. It’s here the renowned chef team will present an around the world culinary journey that showcases dishes from different countries and cuisines, paired with premier global wines, all while listening to Leach and Selesner recount their worldly travels and the authenticity of each bite.
The Grand Tasting (Caesars Palace), Friday, April 28: The Grand Tasting is the signature event of Vegas Uncork’d, where over 2,500 food enthusiasts enjoy a staggering variety of signature dishes prepared by some of the world’s most celebrated chefs. The dramatic five-acre Garden of the Gods Pool Oasis at Caesars Palace Las Vegas Hotel & Casino will feature more than 50 award-winning chefs and over 100 of the best wines and spirits from around the world. EARLY ACCESS: Gain early admission to the event with an Early Access ticket. A limited number of tickets are available to deliver the undivided attention of experts on site.
Brunch at GIADA: An Italian Inspired Feast (The Cromwell), Saturday, April 29: Join chef Giada De Laurentiis for brunch at her award-winning first and only namesake restaurant. Guests will be delighted by GIADA’s brunch menu, highlighting her California-inspired Italian cuisine, indulge in limitless mimosas, live entertainment, and more with the Emmy Award-winning celebridy chef and New York Times best-selling author. Guests will also receive a signed photo with Giada.
Master Series: Chef Gordon Ramsay Dinner (Caesars Palace), Saturday, April 29: Turn up the heat during Vegas Uncork’d with an unforgettable dinner with multi Michelin star award-winning chef Gordon Ramsay and the all-stars from his hit competition series. Guests will get to experience a range of Ramsay’s signature dishes while interacting with the chef. MEET & GREET: Guests will have the opportunity for a meet and greet with Chef Gordon Ramsay during the event, featuring passed hors d’oeuvres and specialty cocktails. Guests will then gain preferred seating in the larger dining room for dinner.
Master Series: Nobu Matsuhisa’s Ultimate Teppan Experience (Caesars Palace), Saturday, April 29: The perfect event for fans of the culinary master and connoisseur, Chef Nobu Matsuhisa! During two seatings, he’ll showcase his skills on the traditional Teppanyaki grills inside his Caesars Palace restaurant, giving guests a live view of their food prepared before their eyes by the celebrity chef. As the first Nobu location in the U.S. to feature Teppanyaki grills, guests can enjoy a one-of-a-kind experience with Chef Nobu.
Master Series: The Beauty of Sushi with Chef Nobu Matsuhisa (Caesars Palace), Saturday, April 29: Journey inside legendary Japanese chef Nobu Matsuhisa’s expansive Las Vegas destination restaurant for a rare opportunity to hear about the philosophy of sushi making from one of the world’s foremost artisans and restaurateurs. Born in Japan, Chef Matsuhisa has used his travels around the globe to create both authentic and inventive Japanese cuisine. This signature event will give guests the chance to see Nobu’s sushi making in action while also sipping premier sake from some of Japan’s finest producers. Discover his inventive “Nobu Style” that fuses classic sushi-making techniques with unexpected ingredients.
Master Series: Transcendent Tapas & Worldly Wines with Mary Sue Milliken and Susan Feniger (Caesars Palace), Saturday, April 29: A one-of-a-kind dining experience from celebrity chefs, Mary Sue Milliken and Susan Feniger, at the award-winning Border Grill at The Forum Shops, named Las Vegas’ Best Latin American Restaurant. Join the chefs and pioneers of modern Latin cuisine in lively conversation, dancing and festive music as guests explore their unique twist on tapas, expertly paired Latin wines and top shelf tequila cocktails at a seated dinner.
Little Italy From City To Strip: Rao’s Italian Brunch with The Rao’s Family (Caesars Palace), Sunday, April 30: Transport yourself to Southern Italy at this intimate afternoon affair at the exclusive Rao’s Restaurant. Guests will join the Rao’s family for a premium experience, enjoying a seasonally inspired multi-course brunch, featuring authentic family recipes, distinctive cocktails, and non-stop entertainment at this traditional Italian feast.
About Bon Appétit Bon Appétit is where food and culture meet. The award-winning No. 1 food lifestyle brand covers food through the lens of cooking, fashion, travel, technology, design, and home. Under editor in chief Adam Rapoport, the brand has been named AdAge Magazine of the Year in 2015, and has been nominated for 22 National Magazine Awards, including wins in 2014 for General Excellence and Photography. In 2015 Vice President and Chief Revenue Officer Pamela Drucker Mann was named AdAge Publishing Executive of the year, the magazine was also named A-List Magazine of the Year in 2013 and “One to Watch” in 2014, and has been Adweek’s Food Magazine of the Year in 2012, 2013, 2014, and 2015.
Aramark, the official food and beverage provider for NRG Stadium in Houston, has revealed its menu for Super Bowl LI, which will take place at the stadium on February 5, 2017. New England Patriots will face off against the Atlanta Falcons at the fame. Here are the details of the official Super Bowl LI menu, according to an Aramark press release:
AFC-NFC Tribute Items To honor the two teams competing in this year’s game, Aramark senior executive chef Mark Cornish has created two items that pay tribute to the New England Patriots and Atlanta Falcons, using signature ingredients from each team’s hometown.
Beantown Griller — Slow Cooked Tri Tip Pot Roast, Sweet Caramelized Onions, Cabot Cheddar Cheese on Whole Grain Bread. Served with a Side of Bacon Infused Baked Beans
The ATL Fried Chicken Stak — Crisp Waffle Fries, topped with Buttermilk Fried Chicken, Peach Marmalade BBQ Sauce, Sour Cream and Green Onions
Student Culinary Collaboration To round-out the Super Bowl LI menu, culinary arts students at Houston Independent School District, also an Aramark client, were invited to develop a specialty item. Through a collaboration with Aramark’s team at NRG Stadium, a team of student chefs from Westside High School worked alongside Chef Cornish to create the sandwich:
The Bayou City Bánh Mì 51 – A Bánh Mì-style sandwich with grilled fajita steak, avocado spread and pickled vegetables.
Aided by parameters and under the direction of their classroom instructors, the Westside High School students tested several recipes and concepts, before presenting two dishes to a panel of Aramark judges, who selected the winning menu combination.
Celebrity Chef Partnerships NRG Stadium’s line up of Houston-centric fare is further bolstered by a stable of renowned chefs and restaurateurs—including Ronnie Killen, long considered the city’s top BBQ pit master; Chris Shepherd, James Beard Award-winning chef; and Grady Spears, nationally acclaimed Texas chef—all of whom have existing partnerships with Aramark at the stadium.
“Taste Of Houston” Within general concessions, fans will find assorted classics accentuating the tastes of Houston, such as Ronnie Killen’s BBQ burnt end sandwich and brisket sandwich; Grady Spears’ steak sandwich; Fuddruckers’ All-American pigskin burger; loaded baked potatoes; bum’s sausage sandwich; topped dogs; extreme nachos; chopped beef sandwich; fish and pork tacos.
Clubs and Suites For guests dining on the club level, the menu will feature Chris Shepherd’s signature 44 Farms Jalapeno Cheese Dog with jalapeno bacon jam and Chef Cornish’s Texas Surf & Turf, a cold-smoked tenderloin sandwich served accompanied by gouda mac and cheese infused with lump lobster and house-braised short rib grilled cheese with house made pimento cheese on Texas toast and a side of house fried pickles.
Within suites, ticketholders will be able to choose from a menu package featuring Jackson and Company’s chicken empanadas with creamy avocado sauce; Jalapeno bacon wrapped chicken with raspberry chipotle sauce; smoked meatballs and pimento cheese grits; maple crusted beef tenderloin; and drunken pear and goat cheese salad.
In addition, Professional Football Hall of Fame running back Eric Dickerson has partnered with Aramark to develop a barbecue concept featuring Dickerson’s long-held family sauce recipe. Eric Dickerson’s barbecue, branded EDQ, will debut at Super Bowl LI in Houston. Fans will have opportunities throughout the week to taste Dickerson’s barbecue at events being held at Minute Maid Park, George R. Brown Convention Center and NRG Park.
To celebrate a love of pork, the National Pork Board has launched a “Taste of Now” campaign that includes the Pork Now Sweepstakes, which is inviting people who are at least 18 years old in the United States to share a simple photo of pork on their fork for the chance to win prizes. Every day through April 15, 2017, someone will win a coupon good for $10 off fresh pork. In addition, to more than $10,000 worth of other prizes are part of the sweepstakes. Consumers can enter for a chance to win by sharing a photo of the pork dish they’re cooking or enjoying on Instagram or Twitter with the hashtag #PorkNowSweeps, or by entering on the Pork Be inspired Facebook page. More than $10,000 worth of prizes will be given away, such as cookbooks, kitchen gear, an all-expenses-paid trip to Memphis in May to the World Championship Barbecue Cooking Contest and a catered Houston-inspired Super Bowl LI spread. A complete list of sweepstakes rules can be found here.
In addition, the National Pork Board has enlisted celebrity chef celebrity chef Richard Ingraham for the “The Taste of Now” campaign, aimed at creating awareness of pork’s flavor and value, particularly to African-Americans.
Ingraham (who has been Dwayne Wade’s personal chef since 2005) commented in a statement: “There is no better time than now to cook and enjoy pork and I’m excited to bring pork’s ‘The Taste of Now’ to the African-American community. It’s my favorite protein to cook with because of its rich flavor, versatility and healthy options.”