And this weekend, all those gastronomic talents are coming together for the 4th annual "Bon Appetit presents Vegas Uncork'd" food festival.
More than 60 chefs and restaurant industry people from around the world will participate in cooking seminars, demonstrations, tastings and even a celebrity blackjack tournament.
"Early Show" Recipes Galore
Since it's also Mother's Day weekend, "The Early Show"'s resident chef, Bobby Flay, and two of his favorite fellow chefs, Hubert Keller, of Mandalay Bay's Fleur de Lys Restaurant and Lounge, and Paul Bartolotta, of Wynn Las Vegas' Bartolotta Ristorante di Mare, prepared their favorite Mother's Day dishes on "The Early Show," from the pools at Caesars Palace in Las Vegas.
More Mother's Day Recipes
White Gazpacho with Green Grapes
1 English cucumber, peeled, seeded and minced
2 cups Green grapes
3/4 cups Almond Flours
2 tablespoons Sherry vinegar
4 tablespoons Plain Yogurt
1 Clove of Garlic chopped
1/2 cup Extra Virgin Olive Oil
4 tablespoons Water
Salt and freshly ground white pepper
INGREDIENTS: Vanilla Oil
1 cup grape seed oil
6 Tahitian vanilla beans
Using a blender, transfer all the ingredients into the cup and blend until very smooth. Check the seasoning and refrigerate for one to two hours prior serving. The Gazpacho can be prepared until one day in advance.
For a fun presentation, I do recommend to serve the Gazpacho in a Martini Glass, and touch up the cold soup with a few drops of vanilla oil. You can also garnish the glass with a frozen grape on a small bamboo squire.
METHOD: Vanilla oil
With a pointed knife, split the vanilla bean in half, longwise. With the back of the knife, delicately, scrape out the vanilla pods. Transfer them into the grape seed oil. Seal the container or bottle and shake real well. Keep it outside at room temperature. Shake the oil every 6 to 8 hours for 2 or 3 days. To be user friendly, I do recommend transferring the vanilla oil into a small piping bottle to control the amount of oil used on a dish. Recommendations: the vanilla oil can be used on grilled seafood and shellfish or chicken breast and summary salads
Courtesy Hubert Keller, Fleur de Lys at Mandalay Bay
Prawns with Cannellini Beans
18 Mazzancolle (substitute available shrimp)
3 cups Cannellini Beans (Cooked)
1 cup Extra Virgin Olive Oil
2 pints pomini (Quartered Cherry Tomatoes)
18 Basil Leaves
Sea Salt and Fresh Ground Pepper to taste
In a large mixing bowl place tomatoes, coarsely chopped basil, extra virgin olive oil, sea salt and black pepper and stir vigorously to create a creamy tomato basil sauce. Set aside.
In large pot of salted water warm the cannellini beans in a strainer. When warm, strain and add to the tomatoes. Lastly bring the water to aboil and cook the shrimp in the salted water. When cooked mix altogether with the tomatoes and cannellini beans. Adjust seasoning to taste with sea salt and fresh ground black pepper. Serve immediately while still hot or at room temperature.
Courtesy of Bartolotta at the Wynn Las Vegas