Lunch in Vegas with Jose Andres

For Jason's birthday this year we headed to Vegas and met Janet & Ardean and Mark, Ashley and sweet little Heath. We booked the trip to attend Bon Appetit "Uncorked". Jose Andres a famous Spanish chef made Paella for us at one of his restaurants in the Cosmopolitan. It was amazing and we are already planning to attend next year! Here is what our 13 course meal consisted of:

Course 1:

Chupito de Gazpacho Estilo Algeciras
Chilled Spanish Soup Made with Tomatoes, Cucumbers, Peppers, and Bread

(This is served chilled...full of veggies, very good!)

Course 2:

Endivias con Queso de Cabra y Naranjas
Endives, Goat Cheese, Oranges and Almonds

(This was one of my favs...eating a flower petal was so fresh taste...yummy!)

Course 3:

Endivias con Queso de Cabra y Naranjas

Endives, Goat Cheese, Oranges and Almonds

Course 4:

Gambas al Ajillo
Shrimp Sautéed with Garlic

Course 5: (Before mixing)

Huevo Frito con Caviar
Fried Organic Egg Topped with Caviar

(I was actually surprised at how much I enjoyed this dish!)

Course 5: (After mixing)

Huevo Frito con Caviar
Fried Organic Egg Topped with Caviar

Course 6:

Escalivada Catalana
Open Fire Roasted Red Peppers, Eggplant, and Sweet Onions with Sherry Dressing

Course 7:

Setas al Ajillo con La Serena
Sautéed Wild Mushrooms with La Serena Potato Purée

Course 8:

Paella Valenciana "Rafael Nadal"
Paella with Chicken, Rabbit, and Green Beans

(Jose made 2 huge pans of this in front of us before setting down to eat. It was interesting to see the differences from Jason's method's. The two main things were that Jose used a ton of olive oil...I mean a ton...it was really good but I think I prefer a little less and the other difference was he used water instead of chicken stock. i am excited for Jason's next Paella to see if he incorporates any changes!)

Course 9:

Espinacas a la Catalana
Sautéed Spinach, Pine Nuts, Raisins and Apples

Course 10:

Carne Asada con Piquillos Julián de Lodosa
Grilled Hanger Steak with Piquillo Pepper Confit

Course 11:

Ensalada de Coles de Bruselas con Albaricoques, Manzanas, y Jamón Serrano
Warm Brussels Sprouts Salad with Apricots, Apple, and Serrano Ham

Course 12:

Pastel de Chocolate y Avellanas
Chocolate Hazelnut Cake with Praline Ice Cream and Salted Caramel Sauce

Course 13:

Flan al Estilo Tradicional de Mamá Marisa con Espuma de Crema Catalana
Spanish Custard with 'Espuma' of Catalan Cream and Oranges

There were 6 to each table and each plate was shared between 2 or 3 people. Everything was sooo amazing. I can't wait to go again next year. Anyone who wants to join us is welcome....the more the merrier!

One tip: Sit furtherest away from the kitchen so you are served last...we ended up with extras because we were always served last...but we didn't mind when they would bring out the extra plates....yumm-o! Luv U Jose Andres!

Jose kept making fun of Italians...which was so funny. He was so entertaining and such a joy to watch. Pellegrino was a sponser and we loaded up on that while everyone else loaded up on beer and wine..all you can drink (hence the "uncorked" aspect) and Jose was certainly drinking all he could...;) Great chef, great event...hoping to visit more events next year while returning to this one for sure!!!!! Maybe Bobby Flay will be on the line-up next year...I would love to see him live as well.