Barbecue Trio, Tuscany Kitchen, Bellagio

For a more upscale version of fire-kissed meat, join Bellagio executive chef Edmund Wong in the Epicurean Epicenter. This cooking demonstration and three-course, beer-paired meal features three types of barbecue: Chinese char siu pork, kielbasa from Olympia Provisions and spice-rubbed beef tenderloin. Summery sides include blue-cheese and smoked-almond coleslaw and biscuits with honey butter.

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It Takes Balls

It Takes Balls

By Xania Woodman

Some say it takes balls to drink absinthe. Cosmopolitan property mixologist and Vesper bar general manager Chris Hopkins can work with that. He uses water, simple syrup and Vieux Carré Absinthe Supérieure by Philadelphia Distilling to make large absinthe ice spheres for his bar. Sound like a risk? Hopkins has few guiding principles for his cocktail-creation process, but the best rule of all: “Don’t be afraid to try something new. For every great drink I’ve made, there were five failures.” Points for honesty.



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