Friends of James Beard Foundation 25th Anniversary Dinner


Introduction of Chefs at the Friends of James Beard Foundation 25th Anniversary Benefit Dinner held at The Venetian/Palazzo, Las Vegas.


First Course – Bouchon Chef Jacob Wetherington's Roasted Heirloom Beet Salad Sunchokes, Petite Mache, Black Truflle Vinaigrette paired with a Riesling: Hugel Alsace; 2010


Second Course – B&B/ Carnevino Chef Jason Neve's Hand-Made Orecchiette with local Spring vegetables, Arugulat Pesto & Mangalista Pancetta paired with a Bastianich Vespa Blanco; 2009



Third Course – Table 10/ Delmonico Executive Chef Sean Roe's Roasted Sturgeon with Wild Mushrooms, Fava Beans and Red Wine Sauce paired with a Pinot Noir; Hallberg Ranch, Russian River Valley; Emeritus; 2009


Fourth Course – Valentino Chef Luciano Pellegrini's Spring Lamb Medallions over a fava bean puree with a Spring Garlic-flavored demiglace, served with white asparagus tips, butter fried potato tourne, wild mushrooms and fava beans paired with a a Catiglion Del Bosco Brunello di Montalcino; 2004


Chef Olivier Dubreuil's Criollo Chocolate dessert – Chocololate Mascarpone cream, Nougatine Tuile, Sweet Amarena Cherries with Balsamic Reduction

For more photos, visit our James Beard Foundation Dinner Photo Album 


One comment

  1. the venetian is my favorite hotel in las vegas. I need to visit more of their restaurants. looks yummy

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