At Estiatorio Milos at The Cosmopolitan of Las Vegas, guests joined Chef Costas Spiliadis for the At the Fish Market with Costas Spiliadis event to unlock the secrets of healthy eating through a Mediterranean diet. Patrons were invited to uncover Spiliadis’ passion for quality fish and the best preparations for making fish at home. The chef also shared his secrets on how to pick out the best selection of fish at the local supermarket.
Led by the sweet temptations of pastries and desserts, guests inside Payard Patisserie & Bistro at Caesars Palace at Master Pastry with Francois Payard were given an exclusive insider demonstration by Chef Francois Payard, where he shared the special skills and techniques to make any guest feel like a professional pastry maker. Payard told guests, “The best way to test chocolate is with the lips." When everyone laughed he responded, "I'm serious! Because the lips are the most sensitive to temperature."
Wine connoisseurs enjoyed a breathtaking view of The Fountains of Bellagio at Jasmine for Kings of Cabernet as they experienced the wonders of wine making with Bellagio Wine Director and Master Sommelier Jason Smith, Bon Appétit Contributing Wine Editor Dave Lynch, and three world-class winemakers including Andy Erickson. Guests were then treated to a taste of their top selected Cabernet Sauvignons such as Favia Cabernet Sauvignon and Capture Cabernet Sauvignon “Revelation” while picking up special tips for making exquisite tasting wine.
The merriment of good company and drinks continued throughout a variety of unique hotspots at The Cosmopolitan of Las Vegas for Uptown/Downtown where guests enjoyed an endless flow of top-notch cocktails with Bon Appétit Restaurant and Drinks Editor Andrew Knowlton, nationally-renowned restaurateur Scott Conant and Cosmopolitan mixologist Mariena Mercer. From D.O.C.G, Chandelier Bar to Vesper Bar and others, patrons were provided the opportunity to sample the best of the best made by some of the city’s most renowned drinks specialists with only the freshest ingredients. Drinks that were featured included “The Libertine” made with Maker’s Mark 46, rosemary syrup, lemon juice, maple syrup and egg white and the “Verbena” made with Milagro Silver, ginger syrup and Yuzu Sour.
As the evening descended, guests took part in a champagne toast with Chef Alain Ducasse at THEhotel's miX at Mandalay Bay for The Nature of a Good Party where they enjoyed the exclusive five-course Taste of miX menu with wine pairings. Ducasse also provided signed copies of his latest cookbook, Nature: Simple, Healthy, and Good, as a souvenir for guests to take a little taste of heaven home. The chef also spent time with each of his guests and shook their hands when they first entered the restaurant.
As the clock struck 8 p.m., the landscape of Mandalay Bay Beach shifted into a wonderland full of beauty and grace for the Surfside Beach Clambake. Under the glistening stars and lights of the city, guests were treated to live music and an OPI nail station as they enjoyed a bevy of cocktails and fresh seafood from Chefs Charlie Palmer, Rick Moonen, Mary Sue Milliken and Susan Feniger. Toward the end of the evening, guests either slipped into complimentary flip flops or walked barefoot enjoying the sand between their toes as they rubbed elbows with famed chefs.
The festivities for the night came to an end back at the miX rooftop lounge at THEhotel at Mandalay Bay for After Hours, The Remix where guests savored the best views of the Las Vegas Strip. There, alongside Chefs Rick Moonen, Charlie Palmer, Mary Sue Milliken, Susan Feniger and others, guests danced the night away to the hypnotizing beats spun by Chef Keller and DJ Freaky le Freak. Cocktails were served alongside a selection of tasty bite-sized desserts such as cotton candy, chocolate lollipops and mini dessert tarts created by Chef Alain Ducasse, Chef Hubert Keller and Mandalay Bay Executive Pastry chef and Master Chocolatier Vincent Pilon.