I’m just about to leave my hotel and head out on day two of our Las Vegas shoots but before I go here is a quick recap from yesterday.
First stop was Emeril’s new restaurant Table 10 at the Palazzo Hotel . This restaurant opened in February and is definitely worth a visit. Chef Jean Paul Labadie’s cooked up classics such as Lobster Pot Pie, Sea Bass with Tomato Fondue and Beurre Blanc, all of these recipes will be coming soon.

Next it was off to The Country Club at the Wynn Hotel. Chef Rene Lenger let us ito the secrets of slicing Kobe Beef Carpaccio and show cased on of his seaonal summer dishes currently on the Country Club Menu, Seared Scallops with yellow tomato sauce and roasted artichokes.

Then it was off to dinner at Brasserie Daniel Boulud, more about this meal later and tomorrow’s shoot with Chef Wesley Holton.