Vegas Uncork’d: Emeril Lagasse’s Culinary Nod to the Bounty of Spring
By: Sheri Wetherell
Published: April 29, 2015

Last weekend's Vegas Uncork’d by Bon Appétit brought food lovers the ultimate experience in food, wine, and unforgettable culinary experiences. The Master Dinner Series, presented by Chase Sapphire Preferred, is a collection of dining events featuring Vegas’ hottest chefs. What can one expect from a Master Series dinner with a celebrity chef? A bellyful of bliss, great wine, and hobnobbing with culinary genius. The Series also grants you bragging rights for dining with and having a meal prepared by the likes of Emeril Lagasse, Guy Savoy, François Payard, and more.

One such multi-course dinner was held at Emeril's New Orleans Fish House, an intimate experience with Chef Emeril Lagasse and fine wines paired by the Wagner Family of Wine. The dinner began with Chef Lagasse's nod to spring: a creamy garden fresh English pea soup topped with tender poached Little Neck clams and a swirl of bright and flavorful lemon cream. It was paired with a vibrant and elegant Mer Soleil Reserve Chardonnay (Santa Lucia Highlands, 2013).

The second course featured a roasted wild king salmon fillet - crisp on the outside and buttery tender within - nestled amongst braised spring radishes and white asparagus atop a delicate lemony sorrel sauce. It was beautifully paired with a crisp and lightly fruity Emmolo Sauvignon Blanc (Napa Valley 2013).

We were then taken to the Atlantic waters with a charred grilled Maine lobster stew. An impressive tailpiece of lobster sat perched on a nest of fresh fennel salad over a smoky sweet tomato stew, a cioppino-like broth with a kiss of Emeril-style spicy heat. This rustic yet elegant fish “stew” was oh, so pleasantly enjoyed with a balanced and fruit-forward Belle Glos “Las Alturas Vineyard” Pinot Noir (Santa Lucia Highlands, 2013).

Next, we ventured into a dish of seared Yellowfin tuna, an almost meat-like fish served with earthy springtime morel mushrooms and tender fava beans over a velvety red wine sauce. It was perfectly paired with a big and sexy Emmolo Merlot (Napa Valley, 2012), a dark and smoky elixir beautifully balanced with ripe fruits, cocoa and leather, and an earthiness that was warm and luscious.
 
	We ended our exceptional meal with a sweet and tangy strawberry rhubarb cake topped with crispy ribbons of rhubarb enjoyed along with a Mer Soleil “Late” Harvest Viognier (Santa Lucia Highlands, 2006). It was a genuinely memorable evening with frequent greetings from Chef Emeril and beautiful wines that tantalized our palates.
Be sure to mark your calendars for next year's Vegas Uncork'd, one of the country's largest and best food events! Stay tuned on Vegas Uncork'd here and on Bon Appétit (@BonAppétit).
 
Editorial disclosure: Foodista's travel and expenses were generously provided by Bon Appétit and Kirvin Doak Communications. No other compensation was received.