Wynn Las Vegas Magazine by MODERN LUXURY

Wynn Las Vegas - 2016 - Issue 1 - Spring+Summer

Wynn Magazine - Las Vegas

Issue link: http://digital.greengale.com/i/660157

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35 Whole opaka and onaga stuffed with ginger and lemongrass; fresh fiddlehead fern salad; grilled ahi loin; Maui tomato, onion, and goat cheese salad; and big-eye poke are all on the menu at Chef David Walzog's impromptu post-fishing party in Hana.

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