After a comprehensive property-wide rejuvenation (because $150 million goes deeper than a facelift), the lighter, airier Westgate Las Vegas Resort & Casino is launching the 11th installment of Las Vegas Restaurant Week* (June 19th-30th), with a special Pop-Up Chefs Dinner.

With a collaborative menu, created by the Westgate’s team of award-winning chefs, the Pop-Up Chefs Dinner will be comprised of five courses of deliciousness, complete with paired wines; inside Fresco Italiano, on Sunday, June 18th, commencing with passed hors d’oeuvres and cocktails, at 5:30pm.

Here’s what you can look forward to: 

—PASSED HORS D’OEUVRES—

Chef Francisco Espinoza - Chef Tournant, Westgate Las Vegas Resort & Casino

Tuna Tartare with Calabrian Chili
 Summer Gazpacho with a Sourdough Crisp
Scallop Crudo with Tabasco Caviar
Beef Tenderloin Crostini with Salsa Verde
Confit Pork Belly with Garlic Chips
 

—FIRST COURSE—

Chef Masato Shiga - Executive Chef, The Village (Benihaha, Rikki Tiki Sushi, Silk Road Asian Bistro, and Bar Sake)

Yelowtail Sashimi with grapefruit, yuzu, and serrano chili


—SECOND COURSE—


Chef Sean Rainaldi - 
Chef Tournant, Westgate Las Vegas Resort & Casino

White Asparagus Salad with heirloom tomato, Petrossian caviar and lemon vinaigrette

 
—THIRD COURSE—

Chef Michael McNeilly - Executive Chef, Fresco Italiano

Beet and Goat Cheese Ravioli with sage beurre noisette, and pine nut gremolata


—FOURTH COURSE—

Chef Steve Young - Executive Chef, Edge Steakhouse

Beef Wellington with foie gras, truffle potato puree, and bone marrow bordelaise

 
—FIFTH COURSE—

Chef Stephen Sullivan - Executive Pastry Chef, Westgate Las Vegas Resort & Casino

Mango Chocolate Passion with mango chutney, dark chocolate ganache, and passion fruit sorbet

 
Pop-Up Chefs Dinner
Fresco Italiano | Westgate Las Vegas Resort & Casino
Sunday, June 18th | cocktails at 5:30pm
Click HERE for tickets and info

Get into it!
#LVRW

[EDITOR’S NOTE: Benefiting Three Square Food Bank, proceeds from Las Vegas Restaurant Week have provided more than 3.6 million meals for Southern Nevada’s nearly 300,000 food-insecure residents, since launching in 2007.] 

 

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