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The Venetian and Palazzo Add 2 New ChefsDecember 29, 2010 By: Staff
The Venetian and The Palazzo Las Vegas are breaking the mold of the hotel banquet experience with the hiring of Executive Banquet Chef Scott Donley and Assistant Executive Banquet Chef Stefan Peroutka. The catering team at The Venetian and The Palazzo is made up of culinary professionals who produce quality menus and dining experiences without sacrificing for large quantities.
As professionally trained chefs who began their love affairs with food at young ages, Scott Donley and Stefan Peroutka have honed their skills in some of the finest kitchens in Las Vegas and worldwide.
Chef Donley was introduced to ultra-fresh produce by his father and went on to begin honing his kitchen skills by the time he was 13. An honors graduate of the Western Culinary Institute, Donley has been the executive room service chef for MGM Grand, chef of intercompany production at Paris Las Vegas, and chef de cuisine of The Palazzo before heading banquets and catering for both The Venetian and The Palazzo.
Chef Peroutka was raised in Austria, where from the age of 13 spent his summer months working in the five star kitchens of Salzburg. Locally, Peroutka has worked at Top of the World at Stratosphere and was executive sous chef at Aureole Las Vegas.
Both have introduced exceptional dishes that run the gamut from innovative and creative to traditional, yet contemporary, such as pastrami pork belly with chickpea fritter and pickled butternut square, or citrus zest star anise seared tuna with micro fennel and wasabi aioli, or entrees such as blue cheese-encrusted filet with caramelized onion potato cake, and seared Pacific halibut with a thyme-infused medley of potatoes. Popular action stations at events include the Philly cheesesteak station which features shaved Angus strip loin, Bravo cheddar cheese and caramelized onions, and a Taco station which offers carne asada or Baja-style fish tacos.
From elevated continental and plated breakfasts, to internationally-flavored lunches and grand receptions, this award-winning team is able to tailor menus and event planning to each guest's custom needs. As guests have increasingly more and more sophisticated palates, the banquet and catering experience has had to evolve beyond the rubber chicken dinner and the sad continental breakfast of the past, to the seamless dining experience that guests will find at The Venetian and The Palazzo.