Women In Food

Jennifer Murphy, Executive Chef Caesars Palace

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Lobster Corndogs

Lobster Corndog, Petrossian Caviar, Dill-Crème Fraiche


Beets by Murph- Vegan "Poke"

Beet "Poke",  Monterey Seaweed, Kukui Nut, Silken Tofu & Avocado Puree, Crispy Nori Chips

*vegan friendly & gluten free


Nicole Brisson, Executive Chef and Partner of Locale

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Lamb Spiedini 

rubbed with dried mint and lemon served with black pepper yogurt


Handmade Orecchiette

with a slow-braised goat ragù 


Gina Marinelli, Executive Chef and Partner of La Strega

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Roasted Tile Fish

Rosemary Fumo, Black Lentils & Pumpkin


Strega Park

It's a surprise!


Toasted Chestnuts

Espresso Salt & Sicilian olive oil


Sonia El Nawal, Executive Chef and Owner of Rooster Boy Cafe

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Lamb Skewers 

Lebanese marinated Lamb with Sumac & yoghurt 


Baba Ganoush  fresh pita

 

Fatoush 

Lebanese mountain salad 

Armenian Cucumber, tomatoes, romaine, mint, scallions, parsley, crispy pita.

Jainine Jaffer, Executive Chef of Shiraz

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Mediterranean Orzo Salad

Light & refreshing salad of orzo tossed in a lemon & herb vinaigrette with fresh seasonal vegetables & kalamata olives

Vegan Moussaka

Greek "lasagna" - Layered roasted eggplant, potato and mushroom "meat" with a dairy free bechamel sauce. Baked and garnished with fresh parsley


Vegan Baklava

Flaky phyllo dough layered with chopped walnuts, pistachio, almonds and sweetened with a spice infused simple syrup. (This version uses coconut oil)



Jamie Tran, Executive Chef and Partner of Black Sheep

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Vegan Spicy Red Curry

Spicy Red Curry with lentils, marble potatoes, hierloom carrots & crispy thai basil.


Vegan Scallion Pancake

Scallion Pancake with saute hen of the wood mushrooms, pickle radish, crispy shallot, jicama, & dan dan sauce

Elizabeth Blau, Honey Salt & Andiron

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Cake Pops

Assorted Candy

Mini Brookie

Mini Blondie


"Chat Room"  @7:30PM

Nina Manchev, Owner of Caviar Collective

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The +CC Cigar

Savory cigar with smoked fish, creme fraiche, herbs & Noble Russian Osstera Caviar.


Caviar Collective Bump

10gr Bump of Noble Russian Ossetra Caviar, enjoyed in its purest form.


Michelle Mumar, Pastry Chef Milk Bar Las Vegas

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It's a SURPRISE :) 

Kerry Clasby, Intuitive Forager

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The Intuitive Forager's Signature Chicory Salad

Chicory Varietals;
Curly Endive, Sagra di Radicchio, Castelfranco, Chioggia Vergata
Escarole, Treviso, Fennel

Topped with;
Red Walnuts, Fire Red Nectarines
Pomegranate Seeds


&

"Chat Room" @ 7:30PM

Claudia Andracki, Desert Bloom Eco Farm

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Have you heard of CSA?

Community Supported Agriculture


Meet Claudia and learn how you can get set up to have fresh local produce delivered to your house every week.


Val Stunning, Paradise City Creamery

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PLANT BASED ICE CREAM


flavors


Burnt Honey Truffle 

 White Truffle Ice Cream with a Burnt Honey Swirl. 


Strawberry on Strawberry 

Strawberry Ice Cream with juicy bits of Strawberry throughout. 


Disco Cherry 


Long Stemmed Maraschinos. Dipped in Deep Dark Chocolate. Dressed in Edible Glitter

Juanny Romero, Mothership, Sunrise Cafe

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Chocolate Coffee Cream Cruffin

Croissant Dough Baked and Sugared, filled with a lightly sweetened coffee cream, garnished with lemon Zest


Vegan Pumpkin Spice Cinnamon Roll

Freshly rolled vegan dough with a buttery pumpkin spice and brown sugar filling and a spiced vegan cream cheese frosting


Savory Herbed Parmesan and Ham

Croissant dough baked with fresh herbs, parmesan cheese and smoked ham.



Shauna Dong, Le Thai

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Steam Fish Curry with Mushrooms and Thai basil

White fish steam with curry paste and coconut milk along with oyster mushrooms, kaffir lime leaves, and Thai basil.

Katelynn Costa, Pastry Chef of Mott 32

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Peking Duck Macaroon

This dish is inspired by our Apple wood roasted Peking Duck, and uses the fat from the ducks in a nice sweet twist. 


Moon Cake Macaroon 

White macaroon stamped with gold mooncake design on the shell. Filled with lotus seed paste and a Maximin Grünhauser, Abtsberg, Riesling Spätlesw 2016 wine gelee.   Will be paired with a small taster of the Grünhauser Riesling.

This dish is inspired by the Mid Autumn Festival And traditional moon cakes. 

Cathy Stamm, MPG, Cured & Whey

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Cheese and Charcuterie Boards

cheese/salumi/classic accompaniments.

Diana Brier, MPG, Cured & Whey

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Get "Cheesy" with "Mega Monger" 


Cheese Talks at Cured & Whey station


7:30PM, 8:30PM, 9:30PM

Emily Brubaker, MPG, Cured & Whey

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Cheese and Charcuterie Boards

cheese/salumi/classic accompaniments.

Amber Ramsay, Carl's Donuts

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Maple Bacon Bar – yeast bar topped with maple icing and crispy bacon

Pumpkin Crème Brulee – yeast shell filled with whipped pumpkin crème with caramelized sugar topping

Apple Cider Old Fashioned – spiced apple cider old fashioned, glazed and rolled in cinnamon sugar

Pumpkin cake – spiced pumpkin cake donut, glazed and topped with cream cheese icing

Chai tea- chai tea glazed cake donut

Salted Carmel – glazed yeast ring topped with salted Carmel

Nutella – whipped Nutella stuffed yeast shell rolled in cinnamon sugar

Cookie Butter – whipped cookie butter stuffed yeast shell with a cinnamon glaze topped with crushed biscoff cookies

Fall Fritter – apple fritter topped with a caramel drizzle and an oatmeal crumble

Crystina Nguyen, District One

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Mama's Chicken Pho Pot Pie

Traditional chicken pot pie enhanced with southeast Asian herbs and spices

Paired with Veuve Clicquot

Spirit Specialists

Christina Dylag, Velveteen Rabbit

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Oaxacan Chocolate Cake

Ancho Chile infused Casamigos Mezcal
Hazelnut Orgeat
Macadamia Nut Milk
Chocolate bitters
Expressed lemon swath

This drink is a take a the "german chocolate cake", sweet with subtle spice notes and a distinct earthy smokiness from the ancho chile infused Casamigos Mezcal. It has a creamy consistency, boasting from the house-made hazelnut orgeat and macadamia nut milk with bright citrus aromatics from the lemon swath.

Pamela Dylag, Velveteen Rabbit

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"Pineapple Upside-Down Cake


Roasted Pineapple-Infused Casamigos Reposado
Cinnamon-Turbinado Syrup
Lemon
Vegan Cream
Angostura

A light and airy take on a pineapple upside-down cake, with Casamigos Reposado infused with juicy roasted pineapple; a rich vegan cream, house-made cinammon-turbinado syrup, and bright lemon citrus.

Sonia Stelea, Ada's

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#HaveItYourWay 

Gin + Tonic Bar


&


Baie Rose
Whistling Andy Pink Peppercorn
Gin, Asian Pear, and Pink Peppercorn Gelee

Through The Looking Grass
Whistling Andy Cucumber Gin
Honey and Basil, Lime, Syrup
Lime Bitters

PSL
Peppermint Spiced Libation
Juniper Grove Gin with spiced peppermint tea, Lillet


Emily Yett, Marke Team Inc

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"Everything Bagel"
Whistling Andy Harvest Select
Lemon, Black Tea, Honey, Cheese Foam

"Apple Bottom Drinks, Booze with the Stir, the Whole World Looking at Her"
Whistling Andy Harvest Select
Apple- Pear Marmalade,Angostura Bitter, Rosemary

"They call soda Pop"
Whistling Andy Harvest Select
Raspberry-Hibiscus soda

Danielle Crouch, Jammyland

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Gowanus Donnybrook
Owney's Rum, Carpano Bianco, fresh lime, organic mango reduction, Q tonic, Tiki Bitters

Tropical Medicine
Roast pineapple-infused Sexton Irish Single Malt, fresh lemon, ginger, honey, Islay Mist

Alameda Cobbler
Hangar One Rose, Hangar One Buddha's Hand, fresh lime, Jammyland's wine cordial

Lisa Cloutier, Whistling Andy Distillery

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Whistling Andy Tasting

Sarah Gage, Corduroy

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Riding in Limousines with Bananas 

Giffard Banane du Bresil
Fresh Lemon Juice
Demerara Syrup
Bitters
Fun whiskey cocktail snow cone!

Raspberry Flats

Brenne Whisky
Chambord
Blackberry Mint Shrub
Lillet Blanc


Spirit supplied by Brenne Whiskey 

Juyoung Kang, The Dorsey

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FRANCINE

Source One Sherry Oak Vodka


JULIETE

Juniper Grove Gin


Spirits by Bently Heritage


Rebecca Ahnert

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Lillet & Beefeater Rose

Alyssa Ocampo, Sparrow + Wolf

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“FALLING FOR YOU”

Marti Ron Authentico Plata Rum
Roasted pumpkin and thyme
Lemon juice, honey



“RING OF FIRE”

Barsol Pisco
Pineapple simple syrup
Lime juice
Fire water bitters
Smoked ice

Kat Sassafrass

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Mestizo Mezcal 

Beer

Wyndee Forrest, Crafthaus

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  • FRESH PRESS ZITRONE- Zitrone, Gose Sour Beer then French-Pressed with Cucumber & Mint/ Splash of Lemon 
  • HOPPY PALOMA- Resinate IPA/Fresh Grapefruit Juice/ Grapefruit & Jalapeno Simple Syrup/Jalapeno Garnish 
  • SMOKED BELGARD- Belgard Cold Brew Coffee Stout topped with  Bourbon infused coconut whipped cream and  Bourbon-Smoked Coconut Chips
  • CHILLHAUS FROSTED BERRIES-Frozen beer slushie with fall berries all twisted with Zitrone, Gose to create a fall inspired chilly treat.

Christina Ellis, Ellis Island & Mt. Charleston Lodge

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Mt Charleston Coffee
Drambuie, brandy, coffee, and vanilla milk

Mt Charleston Hot Chocolate

Drambuie, brandy, hot chocolate, and vanilla milk

Rose Signor, The Silver Stamp

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Beer Selection


Big Dog's

New Belgium 

Orvall

Pizza Port

21st amendment 

Lost Coast

Lovelady 

Golden Road

Odell

Lagunitas

Paulaner

Grimm 

Jester King

10 Torr

Scratch



Wine

Stephanie Torres, Wine Director La Strega

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ALL The Wine! 

Raquel Jacobs, Lead Sommelier Mott 32

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Menu Coming Soon!

Tea & Coffee

Elyse Peterson, Tealet

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Gongfu Tea Service


1. Various loose leaf teas 

2. Tea leaves

3. Water

Juanny Romero, Mothership and Sunrise Coffee

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Cocktail collaboration with Slane Irish Whiskey