Who Knew A Tasting Was Such Hard Work?

Asparagus and Gem Lettuce Salad with Avocado and Marinated Tomatos

I don’t think many people realize all of the behind-the-scenes work that goes into putting-together an event, be it a luncheon, a presentation, a dinner, a fashion show, or a gala.  I know I didn’t – and I produced events, once upon a time!  I knew that the food wasn’t just magically appearing, but I always assumed the best of the people I worked with, and (fortunately) everything always just fell into place.  Apparently, that’s NOT the way to do things.  Meanwhile, I guess that’s where the whole “God is in the details” thing came from.

Lobster Salad with Asparagus, Artichokes, Avocado and Black Truffle Dressing

Recently, I was invited (actually, I kind of crashed, but they were most gracious…) to join afoursome of ladies at a tasting for a pair of upcoming events – a luncheon for Nevada Women’s Philanthropy and the annual Nathan Adelson Hospice “Flair for Care” luncheon and fashion show.  What made this particularly fun and interesting for me (besides the company, of course) was being able to observe, firsthand, the incredible nuances that Wynn Events puts into everything.

Salmon Confit on Crudite of Vegetables

First of all, Brandon Berger (Executive Director of Catering and Banquets for Wynn Resorts) is a pro.  It’s that simple.  The guy's got savoir-faire to spare and puts folks at ease, adjusting his deference according to the comfort level of the person(s) with whom he is speaking.  It’s a really neat feat and quite impressive to observe.  Sadly, I never learned this trick, and as such I tend to come-off as either a sycophantic boob (like a cross between Eddie Haskell and Igor) or a condescending, pretentious jackass (Dr. Niles Crane- only less butch…).

Roasted Chicken with Artichokes and Red Peppers

Anyhoo – we all met-up at in the kitchen, where a table had been set with proper linens and silver.  At each place setting were a set of printed cards prepared by Brandon so that we could write our comments about the bevy of selections that had been selected for each course.  Preparing the starters, salads and entrees was Chef Alessandro Stratta (the man who's given his name to both Alex and Stratta at Wynn) who is one of the best chefs I know, anywhere, and is just a really nice guy,  to boot.  Meanwhile, the desserts were prepared by Chef Frederick Robert whose sweets are drool-inspiring and absolutely mind-boggling.  So much for that diet I’m supposed to be on...

Warm Chicken Roulade with Wild Mushroom and Asparagus "Vinagrette"

What I learned from the incomparable Lovee Arum is that a tasting is about so much more than simply the flavor of the food.  It’s also about contemplating the aesthetics, such as how the food is presented on the plate, and how the plate itself looks in the context of the room and the event, not to mention who is in the group, etc.  Who knew?  Also, I’ve come to the concusion that either Las Vegas ladies are particularly fond of asparagus, or Steve Wynn owns stock in an asparagus farm.  Of course, asparagus is prevalent in a lot of French cooking, so maybe it was simply Chef Stratta’s doing.

Fresh Strawberries on Pastry with Strawberry and Raspberry Mousse

And what would I have picked, out of all of the incredible selections (there wasn’t anything I did not like, by the way…) if I was the voice to be heard above all others?  I’d start with the Asparagus and Gem Lettuce Salad, continue with the Lobster Ravioli with Oven-dried Tomato, Truffle and Leeks, followed by the Warm Chicken Roulade with Wild Mushrooms and Asparagus “Vinagrette” as my entrée. 

Dark Chocolate Tower Filled with Chocolate Mousse and Chocolate "Crispies"

As for dessert, the Dark Chocolate Tower with a Dark Chocolate Shell filled with a sumptuous chocolate mousse and chocolate covered "crispies" in the middle was one of the most memorable desserts I’ve ever had.  There was so much rich, chocolate-y goodness that after just one bite, my brain overloaded with serotonin.  I swear, I was on the verge of having a small orgasm, right there at the table!

Hazelnut "Bar" layered with Crème Brûlée with Vanilla Ice Cream on the Side

And what, you might be asking, were the final selections chosen by the panel?  Well, you’ll just have to ante-up and find-out for yourselves.  I will tell you this, though – both events are featuring some mighty tasty victuals.