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Culinary Clash Master Chef Competition 

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On Saturday night, The Venetian and The Palazzo Las Vegas kicked off round two of the second annual Culinary Clash Master Chef Competition at Doge’s Palace. Known as the most outrageous chef competition on the Las Vegas Strip, chefs from the resorts faced off against one another, 8 in total, with Emeril Lagasse himself, serving as one of the judges and Robin Leach as the host. Each chef was asked to create a dish from ingredients found moments before in a “mystery basket,” which were then prepared in mobile “food truck” kitchens.
 
In addition, Master of Mixology, a decidedly spirited competition among resort bartenders, hosted by master mixologist Dale Degroff, also returned to battle out the last three rounds of the competition. Teams Abou-Ganim and Lafranconi contended in a mystery basket challenge, speed contest and the match final, of which Team Abou-Ganim was selected as the Master Mixologist.
 
Tim Doolittle of Table 10 went on to win the title of Master Chef, facing off in the final “smack down” against Ronnie Rainwater of Delmonico Steak. The ingredients used in the final challenge consisted of king crab, black garlic, fava beans and Spanish chorizo.
 
To learn more about Winter In Venice taking place now through Sunday, January 5, please visit venetian.com.  

By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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