Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/615999
42 Wynn photography by barbara kraft Fire & ice "We are trying to create a conversa- tion and draw the guest in," says Executive Chef Russell Parker of the grill and rotisserie that are just two of the focal points that bring the element of fire to the newly refreshed Buffet at Wynn. The centerpiece rotisserie featur- ing a dramatic open flame rotates through different large cuts of meat. "Boneless lamb, trussed and filled with more leg of lamb, prime rib, roasted whole ducks that are stuffed, salmon, chickens, and whole pigs, of course, that goes without saying," explains Parker of the rotis- serie's succulent offerings. The rotisserie isn't the only fire element to generate excitement for Wynn buffet guests. A Wood Stone parrilla grill is also bringing the the- atrics of an open flame. "Basically anything you can put on a grill, we are going to put on that station," says Parker of the grill, the first of its kind in a US restaurant. On the other end of the elements spectrum, diners will be able to catch an ice show at the buffet's Italian Rotunda ice cream cooler. "It rotates in a spiral direction so guests can see all the flavors," says Parker. "Guests will basically pick the ice cream of their choice, and the chefs can hit a button, and it will spin back around so we can serve our guests." Enjoy the experience—it will only be a matter of time until Wynn's wizards find a way to top it. silver to turn signage into art," explains Thomas. The sensory consideration of sound at the bufet has also been enhanced with the addition of 177 speakers. "We wanted to add a more attractive audio experience so that when you are selecting your food, you experience beautiful music rather than the noise of the kitchen," says Thomas, noting, "With a room like a bufet, it looks and sounds like you are entering a party in progress." It goes without saying that the carefully chosen cuisine is the focal point of the gustatory wonderland at The Bufet at Wynn. Diners encounter stations that include South American rodizio meats roasting on a grill with an open fame, fresh sushi rolls being prepared in front of them, a station featuring a rotating drum of bottomless crab legs, and a rotisserie laden with a carnivore's feast of everything from prime rib to whole ducks. "We wanted to make it so you would have a hard time choosing because it all looks good, regardless of what you thought you were going to select," explains Wynn Bufet Executive Chef Russell Parker of the live-action stations and 120 new dishes that have been thoughtfully curated for the bufet. From the healthful red kale salad bathed in sea salt caramel vinaigrette to the decadent baked Caribbean grits with criollo shrimp, there "We wanted to make it hard to choose because it all looks good, regardless of what you thought you were going to select."—russell parker A candy wonderland dangles over vats of dark, milk, and white chocolate. FooD FoR ThoughT