By Jay Jones
9:30 AM EDT, July 2, 2013
It may be scorching hot in Las Vegas, but you can enjoy some smokin' barbecue in air-conditioned comfort at Epicurean Epicenter’s Beer & Bar-B-Q on Saturday.
In fact, the only real heat at the Epicurean Epicenter's Beer & Bar-B-Q at the Bellagio will be from the jalapeño relish that accompanies the braised pork belly, one of a selection of meats and fish that will be prepared in the resort’s Tuscany Kitchen. That's where top chefs prepare tasty dishes as guests observe and learn how to prepare the dishes themselves.
Edmund Wong, Bellagio’s executive chef and resident grilling expert, will be overseeing Saturday’s demonstration luncheon.
Your mouth may be dry, but the menu probably can make it water: Start with a Thai beef salad that includes cucumber, green papaya and mango. It’s topped with a mint peanut dressing. Throw in the pork belly along with other entrees including cedar plank salmon with purple potato and Chinese sausage and roasted herb chicken with Vidalia onions and Fenugreek carrots. And of course, there's dessert.Each dish is paired with a beer. For example, the pork belly is accompanied by Leffe, brewed using the traditional recipe of Belgian monks from the Leffe abbey.
Tickets cost $95 a person and are available online by calling the Bellagio concierge desk at (866) 906-7171.
Copyright © 2013, Los Angeles Times