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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Pot Roast Cheese Fries, Grand Lux Café

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Pot Roast Cheese Fries, Grand Lux Café

By Grace Bascos

People like pot roast. People like cheese fries. It only makes sense to put them together. This recent menu addition is one hearty appetizer that features hunks of well-seasoned pot roast and fantastic gravy over french fries that have the proper integrity to stand up not only to the beef but to a mild cheese sauce as well. The result? A great contrast of flavors and textures, without it all turning into a soggy mess. $7, in the Palazzo, 733-7411, GrandLuxCafe.com.



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