Whenever I receive an invitation from either of Paragon Gaming's dynamic duo (Diana Bennett and Scott Menke), I know I'm most likely gonna attend, with more than a soupçon of enthusiasm.  So, upon receipt of the invitation to join them at Bennett’s exquisite Henderson home, to honor the CIA’s Board of Trustees, I'd already RSVP'd before I gave it much thought.  Then, once I’d established that the CIA in question was the Culinary Institute of America (and not the Central Intelligence Agency); I strapped on my feed bag, and dug in for what I rightly presumed would be some fabulous fare.

I could go on and on about the convivial atmosphere and how much fun it was to see such friends as Ross Miller, Amy Rossetti, Rob Weakly, Jonathan Fine, and Katie Epstein; but the night belonged to the chefs – especially those CIA grads who’d opened restaurants here, in Las Vegas.

With a bit of coaxing and cajoling, I was able to finesse the menu from the powers that be (aka Elizabeth Blau), so I’ve decided to share it with you, herein.  Suffice it to say that everything upon which I supped, that night, was fantastic!  There’s a reason that these folks represent the best of American cuisine: Sometimes, the proof of the pudding really is in the eating!

PASSED HORS D'OEUVRES

Michael Mina (’89) and Gerald Chin
Instant Ceviche (diver scallop, crystalized ginger, key lime)

Charlie Palmer (’79) and Stephen Blandino
Dungeness Crab and Heirloom Tomato Bruscetta

Todd English (’82) and John Lanata
Duck Buns (hoisin sauce, pan-seared duck breast, confit)

Bryan Forgione (‘02) and Larry Forgione (’74)
Eggs² (scrambled pasture-raised eggs, topped with Sterling, CA white sturgeon caviar)

MAIN KITCHEN COUNTER

Charlie Palmer (’79) and Stephen Blandino
Marinated Lamb Lollipops, Eggplant Caponata, Black Garlic-Saba Reduction

Bryan Forgione (’02) and Larry Forgione (’74)
Duck Leg and Foie Gras Agnolotti (home-cured duck prosciutto ‘bolognese’, sage, pecorino)
Pork Confit Sausage (smoked Azalia Farms chili pepperonata, salsa verde)

Susan Feniger (’77) and Jamaal Taherzadeh
Octopus Asada
Charred Skirt Steak (chorizo and manchego croquettes)

Tammy Alama (’00)
Candy Station

POOL ROOM

Todd English (’82) and John Lanata
Truffle Gnocchi (crazy mushrooms, shaved black truffles, parmesan)
Lobster Rolls (Maine lobster, aioli, New England roll)

Michael Mina (’89) and Gerald Chin
Chilled Maine Lobster Taco (golden pineapple, red bell pepper, avocado cream)
Yemenite Spiced Wagyu Strip Steak (olive oil, smashed fingerling potatoes, matbucha sauce)

DINING ROOM

Kamel Guechida
Dessert Display

Get into it!
#CIAxLV