The Venetian and The Palazzo Las Vegas, along with celebrated chefs Thomas Keller, Daniel Boulud and an all-star team of culinary personalities, recently hosted Ultimo-A Weekend of Excellence.
This year's theme was Earth, Water, Air and Fire.
The celebration began on Dec. 17 with the Bocuse d'Or Team USA competition, held in partnership with Ment'or BKB Foundation, a nonprofit organization founded by Chefs Thomas Keller, Daniel Boulud, and Jérôme Bocuse. Four teams went head-to-head Thursday in The Venetian Ballroom. After 4 hours and 35 minutes, Chef Mathew Peters and commis Harrison Turone from New York restaurant, Per Se, New York, NY were announced the winners and will go on to represent the United States at the 2017 Bocuse d'Or biennial competition in Lyon, France.
The competition was followed by a dinner prepared by Chefs Daniel Boulud, Jérôme Bocuse, Josiah Citrin and Diane Yang, where the theme Earth was showcased through wild game, Urbani truffles and French tradition.
Chefs Thomas Keller, Philip Tessier, Shaun Hergatt and Ming Tsai prepared a decadent European-inspired dinner for the Grand Banquet on Dec. 18.
On Saturday afternoon, Ultimo introduced the magnificent Floating Lunch in Grand Canal Shoppes, to celebrate Water. Ultimo continued Saturday night and heated up with the theme of Fire. A cocktail reception outdoors on Doge's Palace plaza kicked the night off.
The weekend wrapped on Sunday with a Truffle Farewell at Emeril Lagasse's award-winning Delmonico Steakhouse.