Culture

Vegas Uncork’d 2018

A samurai saber-off, an off-Strip speakeasy, and the hottest picnic in town made this year’s celebration one for the books.
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Photo by Emma Fishman
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    Sunset Clambake? Yes, please. We kicked off the Uncork’d weekend with family-style fresh seafood, a DIY spritz bar, Santa Margherita wine and all the right kind of summer vibes at The Cosmopolitan of Las Vegas.

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    Legendary chef Thomas Keller brought together the culinary team from his restaurants who meticulously prepared a French soirée at Bouchon at The Venetian. Not only did guests get to dine on a never-before-seen menu, but they also nabbed signed copies of his book, Ad Hoc at Home. Très chic!

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    Everything’s better with bubbles! Here’s how we spent the ultimate Friday night in Vegas; sipping Santa Margherita wine and filling our plates with the best bites from a roster of star chefs and Heinz Deli—all by the moonlit pool at The Grand Tasting at Caesars Palace.

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    Knock three times and deliver the password. We stepped back into the Prohibition era for a tasting and tour at The Underground, The Mob Museum’s brand-new speakeasy and distillery. The cocktails were legit, a crooning songstress entertained the crowd, and did we mention moonshine?

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    Hands down, there’s no one better to teach you the art of preparing sushi than Chef Nobu Matsuhisa himself. The intimate event at Caesars Palace gave fans inside access to Nobu himself and everyone left with an exclusive sushi-making kit and miso chocolate desserts. Score!

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    Mixologist Evan Hosaka shook things up at The Dorsey in The Venetian for a one-on-one cocktail class showcasing a selection of the bar’s hottest drinks. We got to shake, stir, and pour our own oh-so-fancy creations (and cure a hangover or two while we were at it.)

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    The return of Picnic at The Park at MGM was a highlight this year with a never-ending supply of elderflower cocktails, celebrity chefs donning flower crowns (oh hey, Jean-Georges), live music, and mouthwatering dishes like this grilled octopus with salsa verde from chef Graham Elliot.