Wolfgang Puck
is Sharing flavor tips in cooking, his venue in Vegas.
Read about the renowned chef's passion for cooking and using fresh organic products whenever necessary. Renowned Chef Wolfgang Puck is an inspirational chef with whom I had the pleasure of speaking, asking him about some of his most popular recipes, one of his newest venues in Summerlin, Las Vegas, and much more. Puck shares his experience with cooking, his take on Las Vegas, and how he spends his time away from the kitchen in Las Vegas. At the Scene interview by: Cindy Rodriguez
"Flavor tip on tomatoes- One of the more common tips he suggests is- to get the best flavor and fresh taste from your tomatoes, a common ingredient for most of us in Las Vegas, is to keep them outside when you buy them, and not to refrigerate them."
Hearing firsthand from one of the greatest chefs of all time was a treat, and little did I know he went to the farmers market to buy a lot of the ingredients for the demonstration done the Saturday we spoke and told me he likes to use fresh ingredients from local markets as often as possible. The chef shared his passion for cooking and using fresh organic products whenever necessary. For the Vegas Scene Interview highlights behind the scenes with Chef Wolfgang Puck at Macy's Culinary Council, Chef Wolfgang Puck was at the local Farmer's Market and Summerlin Mall in Las Vegas.
After the interview with Wolfgang Puck, the famous chef left the area to move on to the main cooking area of the store, where he then appeared at Macy's Summerlin on Saturday to demonstrate some of his favorite recipes with his cooking line. The audience could watch and enjoy the show while getting samples of food and drinks.
Chef Wolfgang Puck is a world-renowned master chef and restaurateur
he has carefully crafted a vast empire since the early 1980's which includes fine dining restaurants, premium catering services, fast-casual restaurants, cookbooks, and licensed products run by three distinct companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering and Wolfgang Puck Worldwide, Inc.
Featuring Wolfgang Puck's legendary Spago. When Wolfgang Puck's legendary Spago opened 25 years ago in Las Vegas, the level of influence he and the restaurant would have on the city was unimaginable. The revolutionary restaurant is recognized for igniting Las Vegas's dining scene into a culinary epicenter. Wolfgang's relentless drive to transform continues today as the chef debuts the new Spago Las Vegas at Bellagio Resort & Casino, bringing two internationally renowned brands together. "For us, it's the perfect synergy between Spago and Bellagio," said Wolfgang Puck.
"The resort's clientele and my longtime guests align perfectly with Spago's exceptional offerings and elegant atmosphere. It is truly a match made in heaven."
New California Cuisine - Spago is inspired by California living with its casual elegance and farm-to-table ethos. Wolfgang hand selects seasonal ingredients to create the restaurant's market-driven menu, featuring the chef's signature fare paired with modern technique and creative elements. From popular Spago dishes to new dishes offered only at Bellagio, guests have a wealth of options to choose from for lunch or dinner.
Bellagio Exclusives – In addition to signature Spago dishes, Wolfgang has created specific dishes just for this new destination. The Baja Kanpachi Crudo brings a burst of acidity with pickled radish, yuzu gel and hibiscus ponzu, rounded out with creamy avocado and crunchy tapioca crisps. A Saffron Risotto features Santa Barbara Spot Prawns, housed in a special tank within the resort.
Reference: MGM Entertainment Photo credit: Anthony Mair -MGM ENTERTAINMENT venues
Vanessa Stump-Headshot Photo of Wolfgang Puck
What's New for 2024
The new 1228 Main at 1228 S. Main St. brings a San Francisco sensibility to the laidback vibe of Downtown Las Vegas' Arts District, presented by Wolfgang Puck and his longtime partners and Las Vegas locals, David Robins and Tom Kaplan. An artisan bakery and café by day and craft restaurant and bar by night, 1228 Main showcases the diverse flavors of California with a menu centered around house baked breads.
"1228 Main is built on a foundation of the new and enduring talents within Wolfgang Puck Fine Dining Group," said Robins, whose early career as an up-and-coming Bay Area chef inspired much of the cuisine. "It blends our passion for dining and the joy that is felt when everything harmoniously comes together– the food, the drinks, the music, the atmosphere, and, most importantly, who you share those experiences with." 1228's artisanal breads are paired with seasonal accompaniments that vary for breakfast, lunch and dinner. For breakfast, toasted ciabatta is topped with house-made strawberry jam, creamy goat cheese, pickled strawberries and basil; and multi-seed rye is topped with fresh avocado, green chile cream cheese and leeks. Lunch and dinner pairs an assortment of breads with niçoise tapenade, Spanish anchovy, goat cheese and fresh thyme; organic chicken foie mousse with port wine syrup and tart cherries; and sheep's milk ricotta served with Tuscan olive oil and cracked black pepper.
Breakfasts celebrate the bakery with artisanal pastries, breads and breakfasts made with breads. Current selections include Napa Valley smoked salmon with a potato latke, dill crème fraiche, salted cucumbers and red onion; and the breakfast sando made with rosemary focaccia, crisp bacon, griddled eggs and Tillamook cheddar. Prepared from an exhibition bakery, artisan breads range from classic sourdough to seasonal creations. An assortment of pastries, breads, desserts and craft coffees are served from a counter throughout the day.
The design of the 6,000-square-foot restaurant, bar and bakery blends the bones of the building with modern architecture, from an array of materials mirroring the original brick to rich brown banquettes, communal tables and a slatted wood ceiling. The art, by celebrated local artist David Ryan, adds pops of color to the bar and dining room. Recycled Propaganda, the moniker for favorite local street artist Izaac Zevalking, is behind graffiti that spans an exposed surface of the walk-in cooler. Outdoor dining is available on either side of the main entrance. Food Photos Credit: Chris Wessling Venue Credit Jeff Green