ART OF THE GRILL at Fontainebleau Las Vegas

ART OF THE GRILL
⧓ ⧓ ⧓
Signature Series
by Fontainebleau Las Vegas

“Hone your grill skills in this immersive class led by Don’s Prime Executive Chef Patrick Munster. Enjoy a welcome cocktail and light bites, then learn techniques for wood selection, making perfect marinades, and more. Class concludes with a three-course lunch in La Côte’s private dining room.”

On the beautiful outdoor patio of Le Côte Restaurant, nestled poolside, twelve attendees gathered to learn from grilling expert Executive Chef Patrick Munster of Don’s Prime. He demonstrated essential grilling techniques, ideal temperatures, and pro tips — even inviting several of us to join him at the grill for a hands-on lesson and best practices for slicing after grilling.

The Chef also taught us about the different cuts of meat served at the restaurant, and their individual qualities including marbling, tenderness, flavor, and fat.

Following the demonstration, we enjoyed a fabulous three-course luncheon featuring all the items we had just learned to prepare: flank steak, jumbo shrimp, and tomahawk steaks. The meal was perfectly paired with Via Alpina Pinot Grigio and Failla Pinot Noir.

ART OF THE GRILL
with Executive Chef Patrick Munster

WELCOME COCKTAIL

MIMOSAS
with a splash of grand marnier

APPETIZERS

KING CRAB ARANCINI
garlic aioli

GOLDEN BEET TARTARE
pistachio pesto, aged goat cheese

SEARED SCALLOP
spring pea purée, herb breadcrumb

1ST COURSE

CROSS CREEK FLANK STEAK TACOS
avocado purée, pickled onions & jalapeños, mojo sauce

2ND COURSE

GRILLED SHRIMP
cucumber salad, toasted peanuts

3RD COURSE

DON’S SIGNATURE TOMAHAWK
grilled zucchini & portobello mushrooms,
served with grilled shallot steak sauce

EXECUTIVE CHEF Patrick Munster

Renowned for his expertise on the grill, the St. Louis native has firmly planted a flag in Las Vegas, earning widespread recognition for his work in the city’s most distinguished restaurants.

Don’s Prime is a classic steakhouse featuring prime cuts, world-class wines, and timeless glamour where Chef Munster skillfully guides the team, inspiring a passion that is the hallmark of any unforgettable dining experience.

Grilling DEMONSTRATION

WINE PAIRING

2023 Via Alpina Pinot Grigio, Friuli, Italy

This lovely Pinot Grigio is a crisp, mineral-rich white wine offering a refreshing and intense fruit sensation. Wildflowers and rose water merge seamlessly on the nose with bright aromas of white peach, pear, and spring flowers. On the palate, zesty flavors of ripe apple and pear lead, followed by layered nuances of peach, apricot, and pear.

2023 Failla Sonoma Coast Pinot Noir

The Vineyards represented in this bottling are a stellar depiction of quality farming, mature vines, and the distinct terroir of cool climates that are graced with the soils, fog, and ocean influence that bring Pinot Noir to life. The wine is bottled unfined and unfiltered.

Aromatically the wine has a floral perfume, with notes of bright red fruits and hints of wild herbs. On the palate, the wine has juicy pomegranate seeds along with a structure of finesse and elegance.

Chef’s RECIPE

Mojo Marinade for Flank Steak

• 1 orange, juiced
• 2 limes, juiced
• 1 poblano pepper
• 1 garlic clove
• 1/2 bunch cilantro
• 1/2 c. olive oil
• 2 t. sugar
• salt and pepper to taste

Prepare the poblano: Char poblano on the grill. Wrap in plastic wrap to steam. After the poblano has cooled, peel the skin and remove the seeds.

Complete the sauce: Add peeled poblano to a blender with the remaining ingredients. Blend until smooth.

Season with salt and pepper.

CONCLUSION

We were again thoroughly impressed with Fontainebleau’s Signature Series.

The venue was breathtaking; the Chef was engaging; his demonstration was informative, fun, and interesting; the staff was friendly, professional and very accommodating. The food and wines were all extraordinary as usual…

As part of the experience, each of the 12 attendees received recipe cards for all the sauces, marinades, and dressings, stylish Don’s Prime aprons, sleek Fontainebleau insulated cooler bags and sunglasses, and the Chef’s favorite ThermPro Dual Probe Meat Thermometer.

Thank You ⧓ ⧓ ⧓

Extending our sincere thank you to the Chef, General Manager John Bordwell, and the fantastic Don’s Prime team. We definitely look forward to attending more Signature Series events and also dining at Don’s Prime in July!

More Signature Series at Fontainebleau

Read about A PASSION FOR PASTA featuring detailed demonstrations of handmade and extruded styles which was led by acclaimed Italian-born Chef Stefano Chiarugi here.