Chef Emeril Lagasse’s Las Vegas chefs are joining forces for a third collaborative dinner in their “Tour de Emeril” series, this time a decidedly lavish affair at Delmonico Steakhouse in the Venetian Hotel & Casino. Dubbed “A Return To Delmonico,” this truly exceptional event on September 8 will see Chef Emeril’s four Las Vegas restaurants and their respective chefs de cuisine revisit and update some of the classic dishes that defined fine dining in New Orleans during the gilded age.
Chefs Ronnie Rainwater (Delmonico Steakhouse), Jean Paul Labadie (Emeril’s New Orleans Fish House), Scott Pajak (Lagasse’s Stadium), and James Richards (Table 10), along with Culinary Director Sean Roe have selected some of the most intriguing dishes from the history of New Orleans’ Delmonico Restaurant, dating to 1895.
“As much as we love the modern dining experience at Delmonico Steakhouse,” says Rainwater, “we thought it would be great to celebrate our legendary namesake and hearken back to an era when dining out was truly an event,” said Rainwater. “We invite all guests to dress for the occasion. All of us certainly will be.”
The elegant evening for ladies and gentlemen alike begins with a canape and cocktail reception at 6 p.m. in the Delmonico lounge. Then, guests will be invited to the private dining room for a formal dinner of tableside presentations at precisely 7 p.m. offering the following courses:
First Course
Duck and foie gras mousse, pork pâté en croûte, pheasant and truffle galantine
Prepared by Jean Paul Labadie, chef de cuisine at Emeril’s New Orleans Fish House
Wine pairing: Ruinart Blanc de Blanc NV
Second Course
Consomme of Maine lobster, Lobster Newburg crouton
Prepared by Scott Pajak, chef de cuisine at Lagasse’s Stadium
Wine pairing: Ramey Chardonnay Platt Vineyard 2013
Third Course
Boudin stuffed quail, hunter style
Prepared by Chef James Richards, chef de cuisine at Table 10
Wine pairing: Patz & Hall Pinot Noir Gap’s Crown 2013
Fourth Course
Delmonico steak with perigord sauce, Parisian potatoes and vegetables tournée
Prepared by Chef Ronnie Rainwater, chef de cuisine at Delmonico Steakhouse
Wine pairing: Mayacamas Cabernet Sauvignon 2000
Fifth Course
Individual Baked Alaska
Prepared by Chef Diane Wong, pastry chef at Delmonico Steakhouse
Tickets are $250 per person (plus tax and gratuity). Reservations are required by contacting Delmonico Steakhouse at (702) 414-3737.
