Ultimate All-Star Interactive Luncheon – Vegas Uncork’d


Daniel Boulud, Alessandro Stratta, Paul Bartolotta

Have you ever desired to create an haute cuisine dish alongside a Michelin starred chef? How about assist a second course beside a James Beard award winning chef? If your answer is yes, where do I sign up, then the Ultimate All-Star Interactive Luncheon, a part of the Vegas Uncork'd weekend presented by Bon Appetit was definitely the event for you. If you missed it this year, don't worry. Vegas Uncork'd isn't going away. Just make sure to mark your calendars for next year's event and purchase tickets early. This is a hot ticket that sells out fast!


When you combine the culinary forces of Bon Appetit and the Wynn/Encore, have no doubt that the end result will be an A-List edible event, second to none. Hosted by Bon Appetit's Barbara Fairchild, Hugh Garvey, Andrew Knowlton and Alan Richman, this five course luncheon featuring the Wynn/Encore's gastronomic dream team was an action packed 2 1/2 hour dream lunch. Guests from each table had the luxury of cooking alongside the top chefs in Vegas equipped with your own Boulud, Bartolotta, Stratta personally signed apron. We then got to indulge in our amazing five course meal paired with world class wine pairings by Nevada's Southern Wine & Spirits.

wes holton daniel boulud

Chef Wes Holton and I looking serious about our squab 🙂

This luncheon was exactly what it was titled- All Star, Interactive and definitely Ultimate. Not intimidating at all, the chefs were completely one with the guests and we all felt as if we were part of the afternoon's FEASTivities. I chose to assist with the Daniel Boulud fourth course which I prepared with Executive Chef Wes Holton. We all had such a blast at this event. It's just too bad we have to wait another year for the next one. The good news is that all these chef's restaurants at the Wynn are open 24/7 365 days of the year for all of us to enjoy at any time. I definitely think a trip back to Vegas is in my immediate future.

The Ultimate All-Star Interactive Luncheon included:
Allessandro stratta
Allesandro Stratta, Alex
Chilled Lobster with Spring Vegetable Crudites and Lemon Vinaigrette
Terlano, Sauvignon Blanc, Quarz, Alto Adige, Italy 2007

Paul bartolotta scallops

Paul Bartolotta, Bartolotta Ristorante di Mare

Cappesante Dorate con Porcini "Mari e Monte"
Sauteed Sea Scallops with Porcini Mushrooms
Planeta Cometa, Sicilia, Italy 2007

Marc Poidevin Gnocchi
Marc Poidevin, Switch
Spring Gnocchi with Peas and Prosciutto
Vincent Girardin, Rully, Vieilles Cignes, Burgundy, France 2006

Daniel Boulud Wes Holton Squab
Daniel Boulud, Daniel Boulud Brasserie (which I helped make :))
Marinated Squab Breast, Carmelized Japanese Eggplant
Couscous with Fresh Mint and Pistachios
M, Chapoutier, Chateauneur-du-Pape, La Bernardine, Rhone, France 2005

Frederic robert

Frederic Robert, Executive Pastry Chef, Wynn/Encore
Strawberry Vacherin

Frederic robert

Frederic Robert, Executive Pastry Chef, Wynn/Encore
Crispy Chocolate Dome
Domaines Schlumberger, Gewurztraminer, Vendanges Tardives,
Cuvee Christine, Alsace, France 2000




  1. andrew
    18/05/2009 / 12:40 pm

    Mika – great picture of you and Wes.

  2. vincent
    18/05/2009 / 1:33 pm

    wowzers! Look at that food. I have always liked the restaurants at the wynn and the level of service they provide. I have yet to visit Encore but will hope to get there this summer.

  3. mfarnao@aol.com
    30/12/2012 / 10:41 am

    Hi. Is it possible to get the recipe for the Chilled Lobster with Spring Vegetable Crudites and Lemon Vinaigrette? I was there that year and have lost the recipe.

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