Last weekend, I joined my friends Miles, Andy, and Rose, for the first Guest Chef Dinner, at B&B Hospitality Group’s lauded Italian steakhouse, CARNEVINO, at The Palazzo.  Always a fan of a tender pork chop or zesty salami sandwich, I was thrilled to find that the titular guest chef was none other than the great Cesare Casella; who joined Executive Chef Nicole Brisson (Culinary Director, Las Vegas – BBHG), and Executive Chef Zach Allen (Director of Operations, Pacific – BBHG) and their team in CARNEVINO’s kitchen

Considered one of the great talents in Tuscan gastronomy, Casella is a successful New York restaurateur (Cocco Pazzo, Beppe, Salumeria Rosi Parmacatto), author (Diary of a Tuscan Chef, Italian Cooking for Dummies, True Tuscan) and educator (Dean of Italian Studies at the International Culinary Center).  As for the media with which this artist would work, folks from Heritage Foods USA (including founder, Patrick Martins) had come bearing the meat from a trio of their most tasty breeds – Duroc, Red Wattle, and Berkshire.

Upon arrival at CARNEVINO’s private dining room, guests were greeted with a glass of Champagne, and led to a table, upon which a platter of Casella’s assorted salumis was surrounded by trays of his Prosciutto Speciale (which was pretty damned moist, and possessed a light, nutty flavor).

Taking our seats at the long table, Miles and I sat facing Rose, Andy, and the always entertaining John Curtas; and proceeded to have a wonderful meal.  Our first course consisted of a trio of dishes – Charred Octopus (with limoncello and pickled relish), Piemontese Carne Cruda (chopped-to-order steak tartar), and Pork Tonnato (with capers, lemon, and anchovy).  The octopus was perfect (neither mushy, nor rubbery; as seasoned beautifully).  I’m a huge fan of steak tartar, so I loved the preparation of the Carne Cruda; and the pork was a yummy twist on the traditional Piedmontese dish, Vitello Tonnato.

There was an allegedly-interesting story surrounding the second course, Navajo-Churro Lamb Agnolotti.  Sadly, it kind of lost something in the delivery; so let me just say that the pasta was nice and al dente, and the lamb inside was tender and savory.  All told, a lovely starter pasta!

But everything up until this point was really just to get us in the mood for the main event.  So, it was here that they brought out these gorgeous Pork T-Bones that were then carved, tableside, and plated.  The three breeds of pig upon which we supped were Duroc, Red Wattle, and Berkshire, and were served with sides of Fennel Salad, Farro, and Polenta.  My favorite was the Duroc, as it was the leanest and quite delicious.  The Berkshire was the most flavorful, and was by far the fattiest.  The Red Wattle was somewhere in the middle, both regarding flavor and marbling.

Dessert was a Vanilla Panna Cotta cleverly paired with a Ginger Cookie shaped like a pig.  I’m not good with most custards, flans or the like; so I doubled-up on the Pig Cookies, with my coffee.

And while I can’t wait for the next of these Guest Chef Dinners; that’s certainly not gonna prevent me from dining at CARNEVINO, in the interim.

Guest Chef Dinner featuring Cesare Casella
CARNEVINO Italian Steakhouse | The Palazzo
Click HERE for info

Get into it!
#Carnevino