I got a great shot of Red Rock Canyon as we were making our descent and
approach into Las Vegas McCarran International Airport.
Here is a view of the north part of the Las Vegas Strip from my room at
the SLS Grand Tower, which is the 4 Diamond Tower at this boutique
hotel and casino resort.
Our evening activity on the first night was dinner and golf at Top Golf
by MGM on the south side of the Las Vegas strip.
I set up a private dining experience for my district on the last night
of our meeting at Jose Andres' signature restaurant, Bazaar Meat at SLS.
Bazaar Meat is rated as a Top 5 Steakhouse in the US by Fox News, and
they were rated #1 fine dining establishment in Las Vegas recently!
I enjoyed a Basil Hayden bourbon beverage with my glass of Consortium
15.
The first course on our private menu was a shot of gaspazcho.
There is lots of Spanish influences in the menu since Jose Andres is
Spanish.
The next course was called "Romaine On Ice," which was just romaine
lettuce with a few radishes and a creamy dressing.
Our third course was called "Leches de Tigres (tiger's milk)," but it
was a clam ceviche. There was no tiger's milk in it. LOL.
My main course was a chateaubriande filet mignon served medium rare and
accompanied by asparagus and a Canary Island potato dish. This
was the best meat I ever had!
The dessert platters were selected by the chef for us. They were
amazing!
The "candy" had edible wrappers! I loved the salted caramel one.
We had a regional
meeting in Las Vegas to kick off December in 2018. The meeting
was held at the SLS Hotel & Casino, which is a boutique property on
the north end of the Las Vegas Strip. The hotel had three towers,
and we were in the luxury 4 Diamond Grand Tower, which used to be the W
Hotel in Las Vegas. The W Hotel was a "hotel within a hotel"
concept property similiar to Delano at Mandalay Bay. The rooms
were quite funky with large chaises, interesting European style
tapestrys on the wall, and oversized showers with multiple heads and a
rain shower.
The first night, we took the Las Vegas Monorail over
to MGM to attend a private event at Top Golf Las Vegas. We
enjoyed beverages and appetizers before a nice dinner of "comfort
foods." Afterwards, we had a golfing competition from the
platforms that overlooked the Las Vegas Strip.
The next night, I set up a private menu with the
staff at one of the top restaurants in Las Vegas and the United States,
Bazaar Meat. Jose Andres is a famous Spanish chef who has a
Michelin star and James Beard award. He has several fine dining
restaurants throughout the US including Beverly Hills and Miami.
I set up a seven course meal for my colleagues and me. The
restaurant was just beautiful with an open kitchen and a display of all
the meat available. After being seated at the Chef's Table, we
started off with cocktails before making our wine selection for the
table. Then, the culinary feast began! Our first course was
a shot of gazpacho, which is a cold Spanish style soup.
Afterwards, we were served "Romaine On Ice," which was our salad
course. Then, we had clams prepared ceviche style in what was
called "Leches de Tigres (or Tiger's Milk)." Then, the real treat
came! We had the most amazing meat! The chateaubriande
filet mignon was done just RIGHT! This was the best meat that I
ever had! Most of my co workers agreed that it was the best meat
that we all ever had, and we had A5 Wagyu at our last Las Vegas meeting
back in June. The meat was accompanied by aspargus and a potato
dish called "Papas Canarias." The meal finished with an amazing
selection of little dessert items that were selected by the chef.
The cappuccino that I had after dinner was probably the best cappuccino
I have ever had too!