One of Las Vegas' forefathers of fine dining, Chef Brian Massie, will host his first dinner at the prestigious James Beard House in New York City on Wednesday, April 30, at 7 p.m. Guests will enjoy a night of carefully crafted Las Vegas-style food and pairings.
As corporate executive chef for The Light Group in Las Vegas, Chef Massie created the menus and oversees the culinary program at FIX Restaurant & Bar at Bellagio, STACK Restaurant & Bar at The Mirage, Diablo's Cantina at Monte Carlo, BRAND Steakhouse at Monte Carlo, and Citizens Kitchen and Red Square at Mandalay Bay.
In 2012, Massie was named executive chef at Miami's upscale Italian restaurant, Bianca. Massie also created menus and oversaw the culinary program for Caramel Restaurant and Lounge in Dubai and Abu Dhabi and Moe's in Dubai.
A native New Yorker, Massie's passion lies in creating approachable American cuisine with a hyper-focus on top-quality ingredients. Massie's thirst for the culinary world began at a young age, as he studied at the Culinary Institute of America and worked his way up in several award-winning kitchens in the U.S. and abroad under renowned chefs including Lidia Bastianich and Charlie Palmer.
"It's truly an honor and a rite of passage to be able to create a meal in the same kitchen as the culinary legends I look to for inspiration," Massie says.
At the James Beard House, Chef Massie will begin dinner with passed hors d'oeuvres of Roasted Hudson Valley Foie Gras Stuffed Medjool Dates, Oxtail Pimento Grilled Cheese with Smoke Hatch Chili Pimento, and Spring Fava Beans with House Made Ricotta and Lamb Pastrami.
Dinner will continue with a first course of Burrata and Peaches with Mangalitsa Prosciutto, Honey, Almond Pesto, and Amaretti. The second course will consist of Charred Octopus Posole – Hominy with Gigante Beans and Guajillo Broth. The third course will be Duck and Waffles with Confit, Rye Waffles, a Soft-Poached Egg and Bourbon Maple Syrup.
An intermezzo will include a Strawberry Rhubarb Sorbet with a Strawberry Hibiscus Tea Amaretti. For the fourth course, Massie will serve Crispy Pork Belly with low country BBQ, Jalapeno Corn Spoon Bread, and Greens. The fifth and last savory course will highlight Milk-Braised Veal Short Rib with Potato Mousseline and Spring Vegetables. The dessert course will feature Chef Megan Romano of Chocolate & Spice Bakery. Chef Romano will present a Dark Chocolate Valencia Orange Bar and Toasted Hazelnut Financier and Kumquat Confit.
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