MGM Resorts International welcomed gastronomy connoisseurs and foodie fans to revel in an epicurean adventure this past weekend (Oct. 12-14). World-renowned chefs, award-winning restaurants and the city’s top beverage experts united to create a memorable culinary experience for all. Highlights included:

Presented by USA Today and MGM Resorts International, Martha Stewart Wine & Food Experience Las Vegas held its first event in the city at the Las Vegas Festival Grounds this afternoon. The culinary experience allowed guests the opportunity to enjoy savory and sweet dishes from Las Vegas’ top chefs, as well as sample premium wine, craft beer and spirits from the city’s top beverage experts. Participating MGM Resorts restaurants included Le Cirque, Harvest by Roy Ellamar, MICHAEL MINA Bellagio, BARDOT Brasserie, Rivea, Hecho en Vegas, Tom’s Urban and THE Steak House at Circus Circus.

Martha Stewart delighted fans during a special Master Class where the global lifestyle leader shared her favorite techniques for entertaining. Guests received a special gift bag that included two bottles of award-winning wines selected by Martha herself, a beautiful wine stopper from the Martha Stewart Collection exclusively at Macy’s, a gifting kit including tags, labels, ribbons and confetti from the Martha Stewart Celebrations line at Michael’s, a one-year subscription to “Martha Stewart Living” and a copy of Martha’s book, Cakes.

Other fun events included The Grateful House, a hands-on experience where guests made their own salsa and decorated desserts; The Martha Stewart Experience which allowed guests to interactively explore the lifestyle leader’s brands; and The Culinary Stage presentation by Martha as she prepared a dish featured in her 90^th book, Martha’s Pressure Cooker, 100+ Fabulous New Recipes for the Pressure Cooker, Multicooker and Instant Pot.

The Chef’s Table: an EPICurean Experience at Mandalay Bay

Michael Mina and Nicholas Sharpe

A Family Affair: A Bloody Mary Brunch presented by Michael Mina
Hosted at STRIPSTEAK at Mandalay Bay, celebrity chef and restaurateur Michael Mina pulled out all of the stops this morning with his rendition of brunch classics. Guests enjoyed a delicious menu with offerings such as Pancakes with Foie Gras Butter, Pork Belly Poached Egg with Bearnaise Foam, Egg Scramble with Kaluga Caviar and Mina’s famous Beignets, served with a trio of pot de crème. Complementing the experience was Chef Mina’s wife’s signature line of Diane’s Bloody Mary Mix.

Wine the Day Away presented by Charlie Palmer 
Across the way at Aureole, Chef Charlie Palmer and Mandalay Bay Wine Director Harley Carbery presented a one-of-a-kind, four-course lunch. Each dish was paired with a premier selection of Foley Family Wines. The exclusive menu included:

• Dungeness Crab Salad with Avocado, Mango and Taro Chips
  • Pairing: 2015 Two Sisters Chardonnay, Santa Rita Hills, California
• Porcini Ravioli with Roasted Chestnut and Parmesan
  • Pairing: 2016 Banshee Pinot Noir, Sonoma County, California
• Creekstone Beef Tenderloin with Pommes Anna, Caramelized Shallots and Red Wine Sauce
  • Pairing: 2016 Lancaster “Winemaker’s Cuvée” Cabernet Sauvignon, Napa Valley, California
• Black Mission Fig Tart with Noble Maple Syrup Ice Cream
  • Pairing: 2013 Chalk Hill Estate Botrytised Semillon, Sonoma County, California
    

    Shawn McClain and Jamaal Taherzadeh

Hey Chef! A Social Meal with Shawn McClain and James Trees 
On Saturday evening, James Beard Award-winning chef Shawn McClain teamed up with local Las Vegas culinary sensation James Trees of Esther’s Kitchen to create an exclusive menu centered around shareable plates. Guests were invited to sip and socialize over dishes such as the Steamed Cockle Clams, Squash Agrodolce, Lobster Ravioli and Barolo-Braised Beef Cheeks.

Mandalay Bay concludes the weekend’s festivities tomorrow with Hubert Keller’s sold out brunch event at Fleur and night two of the Shawn McClain and James Trees collaborative menu dining experience.

Rivea Chef Bruno Riou

The James Beard Foundation’s Celebrity Chef Tour at Luxor 
The James Beard Foundation presented an exclusive dinner in The Velvet Room at Luxor tonight as part of its Celebrity Chef Tour traveling dinner series. Featuring seven renowned chefs and culinary professionals from around the country, the dinner brought a taste of the historic, New York-based James Beard House to the resort for a memorable dinner experience.

The evening began at 6 p.m. with a cocktail reception hosted by Luxor Executive Chef Justin Frederickson. A selection of wines, Tito’s Vodka cocktails and Sparkling Rosé cocktails were served alongside delectable bites created by the participating chefs. Passed trays of Oyster Tartare, Spiced Lobster Rolls, Lamb Belly Humita and more were enjoyed as guests engaged in lively conversation. Following the reception, a multi-course menu curated by the acclaimed culinary professionals, along with wine pairings, were served. The menu included:

• Jeremiah Tower, cookbook author and restaurateur
  • 1^st Course: Mad Salad of Squab with Foie Gras, Haricots Verts, Black Truffle and Crayfish
  • Pairing: Cooper Mountain Vineyards Pinot Gris, Willamette Valley 2017
• Nancy Silverton, Pizzeria and Osteria Mossa (Los Angeles and Newport Beach, CA)
  • 2^nd Course: Orecchiette with Sausage and Swiss Chard
  • Pairing: Scarpetta Barbers Del Monferrato, Italy 2015
• Mary Sue Milliken, Border Grill at Mandalay Bay Resort and Casino (Las Vegas)
  • 3^rd Course: Octopus Acadia with Peruvian Potatoes
  • Pairing: Chalone Vineyards Estate Chardonnay, Chalone AVA, California 2015
• Jimmy Schmidt, FoodShed Exchange (Detroit, MI)
  • 4^th Course: Hudson Valley Duck Breast served with Riding a Confit, Chanterelle and Comice Pear Ravioli topped with Gingered Verjus Two Pear and Chanterelle Salad
  • Pairing: Martin Ray Dark Star Hill Pinot Noir, Russian River Valley, Sonoma County 2016
• Stephan Pyles, Flora Street Café (Dallas)
  • 5^th course: Smoked Snake River Wagyu Flat Iron served with White Bean-Butternut Squash Huarache, Black Garlic and Mole Negro
  • Pairing: Rowen Winery Meritage, Sonoma County 2014
• Justin Fredrickson, Executive Chef of Luxor Hotel and Casino (Las Vegas)
  • 6^th course: Black Forest Cake with Brandy Griottine Cherry, Espresso Pate with Orange Marmalade and Velvet Mousse
  • Pairing: The Autumn Fig Cocktail

Proceeds from the evening’s event benefitted the James Beard Foundation and its mission to make America’s food culture more delicious, diverse and sustainable for everyone. For more information on the James Beard Foundation’s Celebrity Chef Tour, visit the James Beard Foundation online.