28 March 2011

Wynn Las Vegas to host vegan cooking and tasting event in May

Just imagine having the opportunity to not only taste amazing cutting edge vegan cuisine prepared by renowned chefs but to also watch the masters demonstrate how to cook each delicious dish. Well thanks to the Wynn Las Vegas you can stop imagining and actually experience this exact scenario in reality.

On May 7, the Wynn Las Vegas will be hosting Viva Las Vegan, a “vegan cooking and tasting event as part of Vegas Uncork’d by Bon Appétit magazine.”  The event will be co-hosted by none other than vegan chef extraordinaire Tal Ronnen and will feature a myriad of the Wynn's award-winning culinary wizards.

Warning, reading the following event description may lead to booking travel plans to Las Vegas and subsequently the need to consume copious amounts of delicious vegan food and adult beverages:

Beginning at 12pm in Encore’s Beethoven suite, guests can sample a selection of inventive, flavorful vegan creations from chefs Alex Stratta of Stratta, Jet Tila of Wazuzu, Kim Canteenwalla of Society Café, Mark LoRusso of Botero as well as David Walzog of Lakeside Grill and SW Steakhouse. As each of the participating chefs demonstrate how to cook their vegan dish, their step-by-step preparations will be projected onto a large screen so guests can follow along using the ingredients provided at their stations. Guests can take home recipes for tasty vegan specialties such as LoRusso’s “Pasta and Clams” with eggless garganelle pasta, kombu broth, broccoli rabe, sweet peppers and oyster mushrooms; Canteenwalla’s tomato tasting of roast tomato bisque & heirloom tomato with cashew cheese salad; Stratta’s sweet roasted corn and cashew cream agnolotti with wild mushrooms; Walzog’s vegan “clam” chowder with cashew cream base and smoked oyster mushrooms, and Tila’s jade dumplings with spinach & shiitake mushrooms. The fun, convivial experience is rounded out with organic cocktails from Patricia Richards, award-winning mixologist of Wynn and Encore, and vegan desserts from celebrated pastry chefs Kimberly Valdez and Jenifer Fournier of Wynn.

Tickets to the event are $125 per person and can be purchased here.

Eric Fortney | @elfortney | email
Eric is the co-founder and executive editor of the animal rights and eco-friendly news source, This Dish Is Veg. In addition to his work at TDIV, Eric is a father of three, runner, and lover of the outdoors.

Photo credit:cc:flickr.com/photos/clayirving