(June 19, 2012)
(via Dianne R. Davis
Just in time for summer, the 2012 Epicurean Epicenter Series at Bellagio continues with a lively Beer & BBQ luncheon in Tuscany Kitchen on Saturday, June 30 at noon. The flavorful menu, served family style and created by Bellagio Executive Chef Edmund Wong, is paired with unique craft beers selected by Director of Wine and Master Sommelier Jason Smith, with a guest appearance by Elias Cairo from Olympic Provisions in Portland, Oregon.
The meal begins with Smoked Wild Sockeye Salmon, Warm Red Thumb Potato, Lap Chong Sausage and Cucumber Blossom. Ayinger “Brau-Weisse” Germany, a wheat beer with a distinct citrus aroma, accompanies the salmon. A Trio of BBQ starts the next course with Asian BBQ “Char Sui,” Olympic Provisions Kielbasa and Spiced Rubbed Beef Tenderloin with a Thyme Popover. The award-winning Estrella Damm Daura Lager from Spain and the fruity undertones of the Firestone Double Jack Double IPA from Paso Robles enhance the mouthwatering flavors of the main dish. A delicious array of sides accompany the BBQ featuring blue cheese and smoked almond coleslaw, grilled jumbo asparagus, roasted carrots and garlic bulbs, truffle macaroni and cheese, sweet potato chips, and biscuits with honey butter.
Caramel popcorn, cherry pie and a trio of ice cream bars filled with salted caramel, chocolate chip mint and strawberry-lime ice cream paired with the beautiful Eric Bordelet Sidre “Tendre” semi-dry cider of Normandy, France, brings this feast to a sweet conclusion.
Tickets priced at $75 per person all-inclusive and available for purchase by calling Bellagio’s Concierge at 866.906.7171. Or go to Bellgio.com for more!