What to Eat and Drink Around the World This Week
Las Vegas: Scott Conant and Aarón Sánchez Dinner at Masso Osteria
By Leah Koenig
On November 13, chef Scott Conant will welcome his good friend, the James Beard Award-winning chef (and Masterchef judge) Aarón Sánchez for an exclusive dinner at Conant’s Vegas-based Italian eatery. The chefs will cohost the evening and offer a menu the combines the best elements of their unique cooking styles.
After cocktails and canapés, diners will sample huitlacoche tamales with wild mushroom and black truffle, pumpkin and black trumpet mushroom risotto, roasted lamb loin with pasilla-tamarind jus, and a dessert of salted caramel budino with gianduja crumble. The dinner will include two seatings at 5:30 and 8:30pm. 11011 W Charleston Blvd; 702-797-7097.
Chicago: Beaujolais Nouveau Tasting Menu at Margeaux Brasserie
From November 15-18, in honor of France’s annual celebration of new wine, Michael Mina’s French restaurant at the Waldorf Astoriawill offer a special tasting menu. The meal will begin with millefeuille layered with chicken liver mousse and quince preserves. The pastries will be followed by crispy trout with brown butter salsify, and beef short ribs with royal trumpet mushrooms. A smoked chocolate verrine with hazelnuts and cocoa nibs will round out the evening.
Since the 1950s, French winemakers have celebrated the end of the wine harvest by releasing bottles of young wine each November. Naturally, then, the meal at Margeaux Brasserie will be accompanied by a glass of 2018 season’s Beaujolais nouveau. 11 E. Walton St; 312-625-1324.
Walland, TN: Billy Reid at Blackberry Farm
From November 15-18, the iconic Southern fashion designer, Billy Reid, will bring his celebrated Shindig experience (a weekend bash dedicated to fashion, music, food, art, and revelry) to Blackberry Farm—a luxury resort nestled in the Great Smoky Mountains.
The party will feature James Beard Award-winning chef Edouardo Jordan (Salare, JuneBaby) and guest vintner Cushing Donelan. Reid’s Shindigs are known to be iconic, and the menu for this fete seems to follow suit. Participants will taste slow cooked farm eggs with peekytoe crab and arugula butter, Shelton Farm grits with bacon broth and porcini, fennel-dusted salmon, and Elysian Fields lamb with parsnip puree. The meal will end with apple and brown butter almond cake topped with pecan and raisin chutney and whipped cream. 1471 W Millers Cover Rd; 800-557-8864.
Riviera Maya, Mexico: Taco Master Class with Enrique Olvera
Taco aficionados can join celebrated chef Enrique Olvera (Pujol, Cosme, Alta) at Rosewood Mayakoba resort for an intimate cooking class focused on authentic taco making. From November 16-18, participants can participate in three half-day training sessions, where they will learn how to make tortillas from scratch and gain insights into the fresh and cooked salsas and slow roasted barbacoa. They will also have the chance to tour the resort’s gardens and pick fresh ingredients for the class. The course will culminate with live music, a margarita toast, and a taco feast.
Olvera’s class is the last installment in a four-part Taco Academy Series hosted at Rosewood, which also featured chefs Ray Garcia, Rick Bayless, and Jose Garces. One need not have attended the previous classes to get the full taco-making experience in the final class. Ctra. Federal Cancun-Playa del Carmen Km 298; 52-98/4875-8000.