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Mandalay Bay - Aureole - Chef and Creator Charlie Palmer
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Mandalay Bay - Aureole - Chef and Creator Charlie Palmer

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Charlie Palmer's Aureole at Mandalay Bay to Host Multi-Vineyard Wine Pairing Dinner

Restaurant to Partner with Far Niente, Nickel & Nickel,
The Vineyard House & Dolce Wines Thursday, Jan. 16 at 6:30 p.m.

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Click to Tweet: Join @AureoleLasVegas, @MandalayBay, @harleywine1 for a wine pairing dinner Jan. 16 @ 6:30pm #Vegas

LAS VEGAS (Jan. 6, 2014) – Renowned Chef Charlie Palmer’s Aureole at Mandalay Bay will partner with Far Niente, Nickel & Nickel, The Vineyard House and Dolce Wines for a multi-vineyard wine pairing culinary experience Thursday, Jan. 16 at 6:30 p.m. The event will delight palates with a six-course menu created by Aureole’s culinary team, Executive Chef Vincent Pouessel and Executive Pastry Chef Megan Bringas. Each course will be paired with elegant selections from one of the featured wineries as selected by Nickel & Nickel Proprietor Justin Jeremy Nickel and Mandalay Bay Director of Wine Harley Carbery.

Tickets are priced at $225 per person, all-inclusive, and are available for purchase by calling Aureole directly at 702-632-7200. Space is limited and guests must be 21 years of age or older to attend.

The epicurean journey will begin with passed hors-d’oeuvres accompanied with Far Niente Chardonnay 2012. The second course, Fukuoka Bay Hamachi Crudo, served with pickled dragon fruit and galangal ponzu, will be accompanied by Nickel & Nickel “Truchard Vineyard” Chardonnay 2012. The third course will feature a Duo of Crispy Pork Belly and Pigs Shanks, served with creamy Anson Mills grits, paired with Nickel & Nickel “Suscol Ranch” Merlot 2010, creating a savory combination from the flavor notes of dark plum and herb. The experience will continue with Foie Gras and Black Winter Truffle Stuffed Sonoma Quail, served with caramelized Hawaiian onions, porcini and prune jus, complemented with Nickel & Nickel “Bonfire Vineyard” Zinfandel 2007. The main course will present Seared Lake Moses Wagyu Beef Strip Loin and Braised Cheeks, served with truffle potato au gratin, parsnip mousseline and Enoki mushrooms, paired with The Vineyard House Cabernet Sauvignon 2008/2009.

The finale will present a Spice Poached Seckel Pear, served with brown butter frangipane and toasted star anise ice cream, harmonized with Dolce 2007. The layered flavors, from honey to caramel, will offer an extraordinary end to the decadent meal.

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