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Tickets and Hotel Rooms Are Still Available for Vegas Uncork'd

Where: 89109
April 21, 2009 at 5:16 PM | by | Comment (1)

Key events are starting to sell out for Vegas Uncork’d which takes place from May 7-10, but there are still some tasty opportunities to get up close and personal with some acclaimed names in the culinary world.

The Uncork’d website is where you should purchase your tickets and it's where you can find information on all events that still have tickets open. You should definitely not miss the Grand Tasting at Caesars on May 8th but there are a few other events that we think sound particularly scrumptious.

What: Gala Dinner
Where: Bellagio
When: Saturday, May 9, 7-10 p.m.
Cost: $275
Eight Bellagio restaurants including high-roller joints like Picasso and big-names chefs like Michael Mina and Todd English will be serving up decadent plates. A hotel room at the Bellagio will run you $459 that night, or you could stay across the street at Planet Hollywood for a considerably more palatable $209.

What: Master’s Series Dinner at Payard Pâtisserie & Bistro
Where: Caesars Palace
When: Thursday, May 7th, 7 p.m. reception, 8-10 p.m. dinner
Cost: $150
Lauded French chef and owner Francois Payard and famed dining critic Alan Richman will co-host this intimate dinner in one of the most beautiful little dining venues in Las Vegas. A classic or Roman Tower Caesars hotel room starts at $180 on Thursday night.

What: Cocktails & Cuisine
Where: Wynn Las Vegas
When: Friday, May 8, 3-5 p.m.
Cost: $125
You have plenty of time to stop here before you head to Caesars for the Grand Tasting. You’ll learn how to whip up spirited concoctions with Wynn/Encore house Mixologist Patricia Richards. Chef James Benson will be on hand to serve small bites to accompany your cocktail repast. Wynn resort rooms clock in at $259 Friday night.

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Uncork'd is a Must Attend Event!

Wow, sounds like a great event.  Definitely worth going to a few events.

I checked out the website and the Culinary Conversation: French Connection with attendance by famed chef Alaine Ducasse sounds amazing!

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