Wynn Las Vegas Magazine by MODERN LUXURY

Wynn Las Vegas - 2016 - Issue 3 - Winter

Wynn Magazine - Las Vegas

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42 Chef Zanelli may call for holiday indulgence, but his organic, herb-crusted salmon with vegetable quinoa and confit lemon sauce is as virtuous as dining gets. "Americans have more food to eat than any other people and more diets to keep them from eating it. This time of year is for leaving your diet at home and enjoying holiday fare with friends and familyN." —joseph zanelli, executive chef, jardin PHOTOGRAPHY BY JEFF GREEN

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