Wynn Las Vegas Magazine by MODERN LUXURY

WYNN - 2012 - Issue 1 - Spring

Wynn Magazine - Las Vegas

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FOOD SPOTLIGHT above, chefs clockwise from far left: Carlos opposite page, clockwise from top left: Juices James Benson, and René Lenger talking shop. Guia, Kim Canteenwalla, Mark LoRusso, LoRusso adding seasoning; LoRusso's loup de mer with roasted vegetables. from Society Café; juicing; Benson and Lenger; Kim Canteenwalla: The vegetables in this salad change with whatever is available. Brussels sprouts are in there and they have been since the fall, but now we're also using asparagus because it's spring. They're tossed with a simple lemon vinaigrette, so you can taste the vegetables themselves. What they're pouring is the Green Monster, from our juice menu, which contains apple, fennel, cucumber, celery, parsley, lemon, and ginger. The other has beets, carrots, toma- toes, pomegranates, lemon, ginger, and cilantro. Again, everything is fresh from the farm. Carolynn Carreño: Is this unusual? To get fresh produce in a large property such as this? René Lenger (executive chef, Switch Steak): Absolutely. The culinary program here is totally different than I've seen anywhere. We have the pos- sibility of working with whatever we want to work with. A good example is the farmers' market that recently started. At other places I've worked, we were very limited in terms of where you can source from. Here, if it's good, we can get it. ownership of the restaurant. And he gives "Mr. Wynn wants you to take succeed. There's no, 'Oh, you can't you the tools to do this because of the cost.'" 64 WYNN The farmers' market to which Lenger refers is open once a week in downtown Las Vegas and sells produce from local Nevada and Utah farms, as well as more than 250 small California farms. Wynn chefs also have the opportunity to buy these products directly, bypassing the market. Canteenwalla's salad was sourced this way; it was the talk of a recent chefs' meeting, and it is what the chefs are really excited about today. CC: So even though this is a giant property, you have the ability to make decisions like this? Lenger: Yes, because there is pride here in food and beverage. The restaurants are all owned by Mr. Wynn. Obviously, he really likes his restaurants, and he empowers us to do our best. He expects us to do the best, so this means sourcing the best ingredients. CC: René actually touched on what I'd really like to talk about, which is how your experience here is different from other places you've worked. James Benson (executive chef, Wynn and Encore catering): It's pretty unique here. I was exposed to other properties around town before joining Wynn. Essentially, the way the VIP events were done at other properties is how everything is done here. Canteenwalla: James is an à la carte chef. [To Benson:] Had you ever done catering before? Benson: Never. CC: So you basically take an à la carte approach to catering? Benson: Exactly. All of the guys that I've brought on to work for me have fine-dining backgrounds. Nothing's getting cooked three hours before. Your filet is being cooked as you're sitting in your chair. CC: How is that able to happen here? Benson: We've been doing it this way from the inception of the property. Basically, the idea was to transform banqueting into private dining, or fine dining. That's what we try to live up to. It's really about how much staff is going to be there. If I go to do an event and there are 15 on my staff to help, I can't do what I do. CC: How many do you have? Benson: We have a few! Everyone laughs. CC: That's one thing I've learned from talking to all of you guys over the years: Steve Wynn really lets you do what you need to do to get the job done. Mark LoRusso (executive chef, Tableau): Yeah, definitely. I mean everything has to make sense. It is a business. But Mr. Wynn wants you to take ownership of the restaurant. And he gives you the tools to

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