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Sam Nuckols
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June 2021
Bio
Honeynut Squash, Taleggio Fonduta, Sage, Saba, Amaretti Cookie Crumble | Chef Michael Rubenstein of Sartiano’s Italian Steakhouse at Wynn Las Vegas
Chocolate Ganache, Peanut Butter Mousse, Salted Peanuts, Oreo Crust | Baker Andrea McLean of Popnpies
Spiced American Lamb Shoulder, Cucumber Pico de Gallo, Morita Salsa, Tahini Crema, Cilantro, Heirloom Corn Tortilla | Chef DJ Flores of Milpa
Scottish Langoustine Tails, Crustacean Mayonnaise, Black Sesame Seed Praline, Caviar, Chives | Chef Daniela Romero of Bazaar Mar by José Andrés
Bananas, Pastry Cream, Chantilly Cream, Bourbon Caramel, Caramelized Peanuts, Peanut Butter Shortbread, Peanut Butter Ice Cream, Candied Bacon | Pastry Chef Jackie Mai of Don's Prime at Fontainebleau Las Vegas
White Sauce, Smoked Mozzarella, Smoked Goat Cheese, Lemon Ricotta, Garlic Flowers | Chef Erika Bell of Double Zero Pie & Pub
Mochi, Fresh Strawberries, Whipped Cream | Pastry Chef Yuka Takamizawa of Moignet
Scotch Whisky, Korean Miso Water, Green Apple Cordial, Supasawa, Lemon | Bartender Joe Arakawa of Anima by EDO
Steak Tartare, Chipotle Aïoli, Russet Potatoes, Gilda, Olilve Oil, Scallions | Chef Oscar Amador of Amador Cocina Fina