Hosted in the Bellagio’s Tuscany kitchen, guests will have the opportunity to learn about beer and barbeque secrets ahead of the summer months on Saturday July 5 at noon. Bellagio Executive Chef Edmund Wong will demonstrate grilling secrets, alongside showing diners the art of creating the perfect summer 3-course BBQ menu. Bellagio Assistant Director of Beverage and Master Mixologist Ricardo Murcia will then educate visitors on selecting the perfect craft beer to pair with their BBQ fare. The event will be hosted by Bellagio Director of Wine and Master Sommelier Jason Smith, who will guide diners through each carefully selected pairing.
Guests will first be treated to a selection of hors d’oeuvres including gazpacho soup, deviled eggs, smoked almonds and popcorn, all selected to rouse the senses.
This will be followed by the first course which will consist of flavorsome fare such as Smoked Salmon with Lemon Ricotta blini, Salmon Caviar, Icicle radish, Fava beans and Honey Dill Mustard.
The main course will be strictly barbeque, with a trio of peppered beef, served with broccolini, pork and beans and shrimp and chorizo with sugar cane and jingle bell peppers being served. These dishes will be offered with an array of sides including fried cauliflower with lemon and fenugreek; Rose’s rolls with honey butter, Roasted Street Corn served with jalapeños, German-style potato salad, picnic coleslaw and grilled heirloom carrots.
The luncheon will be finished off with a selection of desserts including Blueberry Pie, Beer Beignets with homemade raspberry jam and Beer Floats with orange-infused beer sorbet.
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Tickets priced at $95 per person, all-inclusive, are available for purchase online at Bellagio’s Epicurean Epicenter webpage or by calling Bellagio Concierge at 866-906-7171.