last update: May 24th 2013

Gourmet

Bellagio in Las Vegas becomes 'Epicurean Epicenter'

by Susan Kime | May 22nd 2012 | 09:30 pm

The 'Epicurean Epicenter' in the Bellagio in Las Vegas defines a sensory education found in few other places, especially in few places within Las Vegas. It is an immersive culinary experience where guests observe executive chefs preparing and serving food and can be an active part of the chef’s preparation of the courses.

The Epicenter experiences take place in the Tuscany Kitchen, a large space on the quieter, cooler lower floor of the Bellagio. It is an elegant demo kitchen, with Viking gas ranges, pots, pans and all other culinary equipage. Monitors placed above the chef stations allow a close-up of the action for the guests – all of whom have the chance to interact with the chefs and with Master Sommelier Jason Smith who has chosen the wine pairings, as well as with the vintners themselves who created the artisan wines.

This year, the Epicurean Epicenter provides four major dining experiences, which began in January and will end in June. We experienced the most recent Epicenter experience with Julian Serrano, Executive Chef at Picasso and James Beard Award winner, accompanied by wine pairings from Colgin Cellars in Napa California. The owners of the winery, Ann and Joe Colgin, were there to discuss their wine pairings.

The last two Epicurean Epicenter experiences are both with Bellagio Executive Chef Edmond Wong, who oversees all culinary operations of Bellagio’s 20 food and beverage outlets, including a team of 900 cooks. Taking place on June 30th and the only experience beginning at noon, it is a BBQ and Beer experience that he is bringing back – as it was standing room only last year. Guests will enjoy a menu paired with a variety of beers handpicked by Smith.

The last Epicenter experience will be in July and will involve the unusual single-vineyard Chardonnay and Pinot Noir wines by Patz & Hall. They will be paired with a new menu created, again, by Bellagio Executive Chef Edmund Wong. Vineyard owners James and Donald Patz will host the event, with Smith again discussing the wine pairings with the menu.

These 2012 culinary experiences included Bellagio Executive Chefs, Julian Serrano of Picasso, Gregory Pugin of Le Cirque, Royden Ellamar of Sensi, and Chef Wong of Bellagio. Due to the extreme popularity of these events, Bellagio is expanding their season in 2013, creating new and more culinary experiences, as the four Epicenter experiences per year just does not seem to be enough.

Find out more about the Epicurean Epicenter at the Bellagio website

Sections: Gourmet