A French Twist at UNLV’s Chef Artist Series

Evidently, chef André Rochat has a passion for education. Just last month, the chef and proprietor of Alizé at the Top of the Palms and André’s at the Monte Carlo put on the 10th annual Jean-Louis Palladin dinner in honor of his late friend and colleague. The money raised from that event benefits the James Beard Foundation, sending up-and-coming chefs out into the world to gain knowledge and a greater understanding of their craft.

Now, Rochat is turning his attention once again to students, this time as the guest chef for UNLV’s Chef Artist Series. The Nov. 8 dinner is the ninth in a series of gourmet dinners to benefit the William F. Harrah College of Hotel Administration.

Each semester, the 400-level Hotel Administration capstone class taught by Donald Wood and UNLV’s executive chef, John Gremo, welcomes a guest chef to create a multi-course dinner, which students execute on every level, from back-of-house preparations to marketing. Proceeds from the event assist in providing scholarships, faculty development and equipment.

The eighth dinner in the series featured a menu created by chef Jean-Georges Vongerichten—owner of Bellagio’s Prime Steakhouse and Aria’s Jean-Georges—and Prime executive chef Sean Griffin.

With his own Chef Artist menu, Rochat has outdone himself, presenting four fall-inspired courses with paired wines donated by Wirtz Beverage Nevada, as well as hors d’oeuvres during the reception and an intermezzo. For $100 per person, guests will receive roasted chestnut and pumpkin soup with foie gras, braised veal cheeks and a pan-seared duck breast. The event will end with Rochat’s signature apple tarte tatin with caramel sauce and Calvados ice cream. So, how do you like them apples?

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The so-called “angel’s share” is the whiskey that evaporates from barrels aging in the rickhouse. So it makes sense that the “devil’s cut” is that which remains trapped in the wood. Through an extraction process, this whiskey is harvested, combined with 6-year-old bourbon, and bottled at 90 proof for a robust new take on Jim Beam. You can try it neat, on the rocks or mixed with cola, but some nights just call for a shot. Just say the devil made you do it. JimBeam.com/devils-cut.

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