TDIV reported last month that best-selling author and vegan chef extraordinaire Tal Ronnen was joining forces with real-estate mogul Steve Wynn to revamp the billionaire’s Las Vegas casino and hotel menus. Well it appears the plant-based culinary maestro is outdoing himself.
Ronnen has collaborated with Wynn and Encore Chefs David Walzog of Lakeside Grill and SW Steakhouse, Sinatra’s Theo Schoenegger, and Jet Tila at Wazuzu to create new and innovative vegan cuisine that will definitely challenge the age old adage that plant-based food has to be boring.
According to the Wynn Las Vegas the menus will include:
Vegan “Clam Chowder” with cashew cream base and smoked oyster mushrooms; Old Bay Cakes with toasted pasta, blistered tomatoes and ancho-garlic aioli at Lakeside Grill; and Vegan Gardein Beef Skewers with asparagus, sweet peppers and warm red-chili vinaigrette at SW. At Sinatra, Chef Theo Schoenegger and Ronnen offer decadent dishes such as Agnolotti, small pockets filled with vegan ricotta, herbs and asparagus sauce. Ronnen and Chef Jet Tila demonstrate their skill and inventiveness with dishes such as Faux-Nagi Oyster Mushroom “Eel” Sushi and a Spicy “Tuna” Roll at Wazuzu.
The aforementioned selections are just the tip of the iceberg.
Ronnen will continue to work with the chefs at the Wynn and Encore throughout the year to create even more amazing plant-based dishes that assuredly will push the vegan food envelope.
“I am excited to work with the esteemed Wynn and Encore chefs to introduce my vegan cuisine to Las Vegas,” Ronnen says. “I hope diners will find that eating meat and dairy-free cuisine does not have to feel like a sacrifice, but a step up.”
A step up indeed!