Bellagio Resort’s Epicurean Epicenter series united the Mediterranean cuisine of renowned celebrity chef Todd English, of Bellagio’s Olives, with the classic wines of JUSTIN Vineyards & Winery. Chef English prepared a mouthwatering four-course dinner, demonstrated several dishes, and answered questions from eager guests. In addition to the expertise in the kitchen, each course was served with fine wines from JUSTIN Vineyards & Winery paired by Master Sommelier Joseph Spellman and Bellagio director of wine and Master Sommelier Jason Smith.
The television lights came on in Bellagio’s Tuscany Kitchen, chef Todd English took his place, and guests prepared to have a culinary experience of a lifetime. Chef English wasted no time jumping right in with his first course, poached merus crab leg accompanied by micro insalata, béarnaise sauce, and candied lemons paired with Landmark Overlook chardonnay. The second course, titled "Duck Duck Goose," featured duck in various forms including seared duck breast with leg confit and foie gras tortellini, which was a favorite of the evening. JUSTIN Winery’s Justification, a nicely balanced red blend, complemented the decadent course. Osso buco was next on the menu, served with Parmesan polenta and garlicky spinach walnut gremolata, and was paired with JUSTIN’s renowned Isosceles and Isosceles Reserve red blends. Like putting a period at the end of a sentence, chef English prepared a finale that featured peanut butter falling cake with milk chocolate ice cream and caramel sauce paired with JUSTIN’s Obtuse, a port-style dessert wine made from cabernet sauvignon.
This was a culinary experience we would come to expect from the Bellagio and was not to be missed. The partnership of the culinary expertise of Todd English and JUSTIN Vineyards & Winery’s world-class Bordeaux-style blends and single varietals once again created the type of exclusive experience for which Bellagio’s Epicurean Epicenter series is known for.
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