wine pairing Archives - Taste With The Eyes

A Passion for Pasta at Fontainebleau Las Vegas

A Passion for Pasta

Signature Series by Fontainebleau Las Vegas

In honor of National Pasta Day, Signature Series by Fontainebleau presented the “art of pasta” with detailed demonstrations of handmade and extruded styles which was led by acclaimed Italian-born Chef Stefano Chiarugi.

Attendees were able to learn more about pasta from the Chef and watch him demonstrate how to make the various pastas. We were able to then practice hand-rolling trofie, prepare the tortelli filling, and hand-form the tortelli by folding the dough over to form a half moon, then drawing the two corners together to form a rounded bonnet-shape.

A Passion for Pasta at Fontainebleau Las Vegas

A fabulous three-course pasta dinner followed the demonstration. The menu included the pasta shapes, pesto, and pumpkin filling learned in the class. The classic Italian wine pairing was courtesy of Fontainebleau Las Vegas Master Sommelier Kevin Reilly.

A Passion for Pasta at Fontainebleau Las Vegas

A PASSION FOR PASTA
with Executive Chef Stefano Chiarugi

ANTIPASTI

Saffron Arancini and Gorgonzola Cheese
Loaded Focaccia Pugliese
Caramelized Fresh Fig and Prosciutto di Parma
served with
Aperol Spritz

PASTA MENU

Trofie Pasta with Creamy Basil Pesto
Confit Cherry Tomatoes, Smoked Provola Cheese

Tortelli Filled with Roasted Pumpkin and Bufala Ricotta
in Brown Butter Sage Sauce

Chitarra Pasta with Black Truffle-Braised Duck Ragu
Aged Parmesan Cheese

Focaccia Romana for the Table

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Salade de Chèvre Chaud

Salade de Chèvre Chaud
Warm Goat Cheese Salad

Salade de Chèvre Chaud is a classic French salad that features warm goat cheese as its star ingredient. It starts with a bed of mixed greens and herbs topped with cucumber and radish for added texture and flavor and color.

Medallions of fresh tangy goat cheese are coated with panko breadcrumbs and fried in oil to a golden crunchy exterior and creamy interior. The dressing is a classic Dijon vinaigrette. And the addition of edible flowers makes the salad pop!

The Salade de Chèvre Chaud can be served with two or three medallions for a main course or with a smaller salad and one medallion as a starter course. Crusty baguette is always welcome on the side. And rosé is the perfect accompaniment.

Salade de Chèvre Chaud

Recette de Salade de Chèvre Chaud

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Summery Strawberry Watermelon Salad

🍓🍉🇺🇸 Strawberry Watermelon Salad 🍓🍉🇺🇸
Feta Cheese, Toasted Almonds, Balsamic Glaze

A fantastic seasonal Strawberry Watermelon Salad paired so well with our Memorial Day BBQ of grilled Tri-Tip au Jus and Corn on the Cob, it would be excellent on Flag Day or the 4th of July or really any day for a cookout this summer! ☀️

This salad was inspired by one of the dishes we enjoyed last month at Primal Steakhouse Las Vegas. It was quite a celebration at Primal where they set things on fire and employ lots of smoke in their cocktails and dishes. 🔥

Their Watermelon Salad was surpringly fresh and delightful, a perfect counterbalance to all the rich smoky foods including bone marrow shanks, bacony seared scallops, four cheese lobster mac, smoked NY steak, and more.

The service was super-fun and super-friendly. The themed atmosphere was charmingly mysterious and medieval. Guests are fully encouraged to unsheathe and pose with the assorment of swords from a coat of arms hanging on the wall, as well as take pics wearing helmets fashioned from the middle ages!

Themed restaurants unfortunately can vary widely in the quality of their food. This one impressed us by offering delicious upscale food and entertaining service, as well as a unique and memorable dining experience.

And while our dessert crème brûlée was set ablaze, the server handed me a heavy 4-foot-sword to heave into the air while all the folks in the dining room sang “happy birthday” and finished with “off with his head!”

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Crab Lovers’ Crab Louie

Crab Lover's Crab Louie

🦀 🧡 Crab Lovers’ Crab Louie 🧡 🦀

Fabulous Dungeness Crab & Louie Dressing are the stars of this show. Tomato wedges, asparagus spears, cucumber slices, and hard boiled eggs definitely need not apply. 👎

This is a Crab Lover’s Crab Louie Salad. Cold crunchy shredded iceberg lettuce is lightly dressed with the terrific Louie Dressing, then a giant mound of Dungeness leg and shoulder crabmeat is piled on top. More dressing, a sprinkle of chopped chives and cracked black pepper. That’s it. Maybe a squeeze of lemon. It’s simply scrumptious with no rubbery eggs nor off-peak vegetables to distract from that stellar gift from the sea.

Apparently, no one can agree on the origins of the Crab Louie, but it is widely known that it is from the West Coast – San Francisco, Portland, and Seattle all have claims to the recipe. That being said, a bold wine pairing from the West Coast is in order. Here we serve the salad with Rombauer Vineyards 2022 Carneros Chardonnay.

The rich and buttery characteristics of many California Chardonnays complement the sweetness and delicate texture of crab meat. The wine’s acidity can also help cut through the richness of the creamy dressing. Rombauer is famous for its complex aromas, intense fruit flavors, and lively acidity.

Crab Lover’s Crab Louie Recipe

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Cod, Caviar, Champagne Sauce à la Joël Robuchon

🌺 Cod, Caviar, Champagne Sauce 🌺
à la L’Atelier de Joël Robuchon

Sooner or later the question was bound to be asked, “What is your favorite restaurant in Las Vegas?” So many great chefs, so many fabulous restaurants… But after much consideration, I chose L’Atelier de Joël Robuchon at the MGM Grand for several reasons. With 31 stars, he is The Most Awarded Michelin-Star Chef in the World.

But surprisingly far from being stuffy, L’Atelier is fun! As one would expect, the French-inspired dishes are second to none. Each one prepared with the exactness the Chef became known for, his relentless perfectionism; he famously said there is no such thing as the perfect meal – one can always do better.

With that black & red decor, intentionally designed to be the opposite of old-style French white & gold, the atmosphere is striking and modern. The service is simultaneously easy-going and top-notch. Wines are meticulously paired to elevate the entire dining experience. A seat at the counter often results in a genial and lively evening. Strangers become friends, there is a gregariousness in shared appreciation of the late Chef’s vision of stellar dishes, prepared in view of the guests, offered in a spirit of conviviality.

L'Atelier de Joël Robuchon

In 2003, the first L’Atelier de Joël Robuchon opened its doors in Paris, in the 7th arrondissement, and simultaneously in Tokyo. The success of L’Atelier de Joël Robuchon in Paris encouraged Joël Robuchon to develop its concept all over the world. The Las Vegas restaurant opened in 2005, followed by New York, London and Hong Kong, Taipei and many more.

Here, I re-create an exquisite dish and table setting from our most recent meal at L’Atelier de Joël Robuchon – Cod with Caviar and Champagne Sauce.

Cod, Caviar, Champagne Sauce à la Joël Robuchon