"The culinary world descended upon Las Vegas from September 19-27 as Wynn Las Vegas hosted its second annual Revelry festival, cementing the resort's position as a premier destination for world-class dining experiences. This weeklong celebration brought together the country's most esteemed chefs and mixologists for an unprecedented series of curated tastings, collaboration dinners, and immersive culinary experiences that redefined what a food and beverage festival can achieve."
"The festival's crown jewel, The Feast, transformed Wynn's Event Pavilion and Lawn into themed culinary realms on September 20. This grand tasting event showcased the diversity and innovation driving today's food and beverage industry, featuring talent from coast to coast including Daniel Castillo from Heritage Barbecue in San Juan Capistrano, Victor Delgado and Jorge "Joy" Alvarez from Tacos 1986 in Los Angeles, and Sarah Thompson from Wynn's own Casa Playa."
"The event featured five distinct realms: the Four Sixes Cookout, Lotus Passage, Destino Mexico, Mediterranea, and Sucre, each offering guests a unique culinary journey. Notable participants included Antonia Lofaso from Scopa Italian Roots, Jeff Ramsey from Mizumi at Wynn Las Vegas, Shirley Chung from Dumpling Mafia, and Jennifer Yee, Executive Pastry Chef at Wynn Las Vegas. The evening's entertainment reached its peak with a spectacular 260-pound bluefin tuna cutting presentation, demonstrating the level of theatrical dining that today's hospitality industry demands."
Wynn Las Vegas hosted Revelry from September 19–27, uniting acclaimed chefs and mixologists for curated tastings, collaboration dinners, and immersive culinary programming. The Feast on September 20 converted the Event Pavilion and Lawn into five themed realms—Four Sixes Cookout, Lotus Passage, Destino Mexico, Mediterranea, and Sucre—featuring coast-to-coast culinary talent. Participants included chefs from Heritage Barbecue, Tacos 1986, Casa Playa, Scopa Italian Roots, Mizumi, Dumpling Mafia, and Wynn's pastry team. The evening included a 260-pound bluefin tuna cutting presentation, emphasizing theatrical, experiential dining. Exclusive chef collaborations produced inventive multi-course menus that reflected current trends in menu innovation and guest experience.
Read at Food & Beverage Magazine
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