Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/225036
FOOD SPOTLIGHT Pair a decadent foie gras appetizer with the luxurious Château d'Yquem, "the crown jewel of sweet wines." SW Steakhouse Executive Chef David Walzog. trip. They do not handle stress well. So we have them happily frolicking in our tanks. Happy, happy." How to order the prized shellfish? However you like. "We serve them in pasta, and I pepper them all over the menu for people who want them in various ways. I get large, extra large, jumbo, and extra jumbo. We cut them in half, either put them on the grill or bake them. We put olive oil and a little bit of parsley—that's it. And we don't use salt. That would be a distraction." Guests are also welcome to choose langoustines as a supplement to Bartolotta Ristorante di Mare's already luxurious three-course tasting menu, which includes an assortment of four to five exotic seafood items as an antipasto course. A trio of pastas and a whole roasted fish round out the meal. "We source the absolute best Italian fish you can find, and I treat it exactly as the best Italian seafood restaurants would in Italy. That's it. The truth of the matter is that Steve Wynn's name on the building has allowed me to have artistic purity. It's given me the opportunity to be uncompromising, like he is. He could have anybody in his restaurants cooking, but I got lucky." The allure of hard-to-find delicacies can be hard to resist, but that is the very nature of indulgence. Unavailable in many parts of the country, foie gras is a perfectly decadent fit for Las Vegas, and at SW Steakhouse, David Walzog's 64 foie gras offerings are a tantalizing addition to an always luxurious meal. The purest interpretation is a three-and-a-half-ounce appetizer portion of Hudson Valley foie gras, simply seasoned with salt and ground black pepper, then sautéed and roasted in the oven until it has a snappy, crisp, caramelized edge and a smooth and custardy inside. The plating changes seasonally; currently the dish is served with roasted Gala apple purée, huckleberries, crisp dehydrated apple, and celery leaves. "Foie gras is so rich that it needs an acidic edge to it," says Walzog. "It's also very creamy, especially when it's properly roasted, so a crunch needs to be added for contrast." Another appetizer option is the foie gras torchon, a creamy, spreadable concoction made with complementary flavors of cognac, sugar, and vanilla. The torchon is served with a pomegranate ginger syrup and a pear chutney, made using star anise, cinnamon, and nutmeg, as well as grilled apricot and whitechocolate bread. It's perfect for sharing and for smearing onto grilled bread. Can't decide? You don't have to. A popular order is both appetizers as a duo. PHOTOGRAPHY BY SABIN ORR (FOOD); JEFF GREEN (CHEF) Foie gras is a perfectly decadent fit for Las Vegas. WYNN 062-066_Wynn_FEAT_FoodSpotlight_Winter13.indd 64 12/6/13 11:47 AM