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Zach Allen {Carnevino, B&B Ristorante, Enoteca San Marco}
• Averna Pork with Cucumber-Ginger Salad ***
Anthony Amoroso {Michael Mina}
• Pancetta-Wrapped Quail, Marcona Almonds, Brown Butter Jus and Almond Milk Foam ***
Gerald Chin {PiPS Wine Bar & Cucina}
• Tuna Crudo on Eggplant Caviar Tart with Basil Essence
***
Gregory Engelhardt {Andre's}
• Cube of Poussin, Black Truffle, and Foie Gras with Poussin and Porcini Jus
Caponata-Crusted American Lamb with Fondant Potatoes, Lamb Jus, and Harissa
Wesley Holton {Daniel Boulud Brasserie}
• Pan-Roasted Loup de Mer with Cauliflower, Saffron, Grapes, and Pine Nuts
Brian Rae {RM Seafood}
• Poached Oysters, Braised Bacon and Cabbage with Kimchi Cream
Hotel Chef Award: Joe Isidori {formerly of DJT at Trump International Hotel}
• Chinese Braised Prime Short Rib with Cucumber Yogurt, Almond, Pickled Eggplant, and Verjus Rouge
Sustainability Award: Mike Minor {Border Grill}
• New Zealand Green Lip Mussels with Ancho Chiles, Sliced Garlic, Chorizo
Pastry Chef Uyen Nguyen {Guy Savoy}
• Fresh Dates with Fromage Blanc
Mixologist Amanda Gager {StripSteak}
• Honey Love
Sommelier Michael Shearin {formerly of DJT at Trump International Hotel}
Wine pairings with each chef’s dish
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