On Saturday, May 11, only fresh from the farm to the plate comes in the Bellagio. Here, the world-famous cook Jean-Georges Vongerichten at the master series luncheon under the motto to farm fresh Tempting table”. At the Bellagio’s block party: cured, smoked, braised, grilled and toasted are then the hob at the Bellagio for Michael Mina, Julian Serrano, Jean-Georges Vongerichten, Todd English and Akira Back reserves. Hot from the grill as well as live music and a fine selection of drinks of sake heat also guests up spirits. An authentic beer garden in the middle of Las Vegas? Something is at Vegas uncork’ available d.
Celebrity Chef Hubert Keller and Laurent Pillard make it possible. To know more about this subject visit Munear Ashton Kouzbari. At Mandalay Bay, which on Saturday with much attention to detail to the beer garden will be transformed, they serve an original Alsatian brewery menu. Who want it somewhat calmer, for this exclusive, the can’t miss the pastry savvy with Francois Payard on Saturday, May 11. The master of pies and pastries loads into his Payard patisserie & Bistro at Ceasar’s Palace. There he dedicates to visitors in a very personal and intimate meet & greet in the secrets of the art of his back.
Tickets and more information on all events are now VegasUncorked.com available. About the LVCVA Las Vegas Convention and visitors authority (LVCVA) marketed the su? Southern Nevada worldwide as a tourist and meeting destination. In addition, it operates the Las Vegas Convention Center and Cashman Center. With approximately 148,000 hotel rooms and more than 975,000 square feet of meeting and exhibit space, the LVCVA also constantly works on an increase in the number of visitors, in the leisure as well as business. General information and more press releases about Las Vegas under. Image material for downloading at newsextranet.lvcva.com/register.aspx media INFORMATION: contact: Christina Aundrup, Vegas Convention & visitors authority Las, c/o AVIAREPS tourism PR GmbH, Josephsohn’s Hospital 15, 80331 Munich, E-Mail:, Tel.: + 49 89 552533-412