5-Course Themed Dinner with a Private Chef at Your Vacation Rental (BYOB)

What you'll do:

Are you looking for that VIP experience, without having to deal with the hassle and tussle of the Las Vegas Strip? Chef Michael is your answer and will provide you with a high-end dining experience that will make you feel like a million bucks!

Why we love it for your party:

• No need to lift a finger (Chef Michael will handle everything from dinner to dessert)
• No unknown people (This is a private experience, just for your party)
• No traffic (Las Vegas is hot, so don't get stuck in traffic. Chef Michael will come to you)
• No dirty dishes (Chef Michael brings his own dishes with him and will clean up afterward)
• Bring a big appetite (Each person will have one appetizer, soup, salad, main & dessert)

About this experience partner:

Chef Michael brings with him the experiences of almost 47 years in the food service industry beginning with his first job at age 16 at a neighborhood pizza parlor. In 2005, he followed in the footsteps of his great-grandfather and his step-grandfather when he graduated from the Community College of Southern Nevada (now known as CSN) with dual Associates of Science degrees in Culinary Arts and Pastry Arts.

Following graduation, Chef Michael served as the Temple Chef at Temple Beth Sholom where he planned, cooked, and served student meals in a kosher kitchen, as well as providing catering services for a wide variety of Temple functions. Later he served as Food Service Director at the prestigious Dr. Miriam and Sheldon G. Adelson Educational Campus. During his tenure at the Adelson campus, Michael was honored to serve the Israeli Prime Minister while he was visiting Las Vegas.

Additional information:

• 20% gratuity included at check out.
• This will be BYOB, So you can party all you like!
• Please ensure that the kitchen in vacation rental is clean and sanitized!
• Chef Michael will arrive 2 hours prior to start time in order to set up and start prepping for your event.

The menu consists of the following:

Entrée

• Petite Filet
  Horseradish-Chive Mashed Potato, Grilled Marinated Portabella Mushroom, Burgundy Sauce
• Sauteed Breast of Chicken
  Fines Herbes Sauce, Glazed Carrot with Anise, Lemon Risotto
• Seared Fillet of Salmon
  Champagne-Dill Sauce, Polenta Cake, Braised Leek
• Sauteed Shrimp and Pasta
  Fennel, Fresh Lemon-Pepper Pasta, Creamy Saffron Sauce

Appetizer

• Chicken Quesadilla with Poblano Pepper
  Guacamole, Fresh Tomato Salsa
• Cheesy Spinach Artichoke Dip
  Spinach, Artichoke Heart, Mozzarella, Cream Cheese, Parmesan, Toasted Pita Triangle
• Loaded Hummus
  Chickpea, Tomato, Kalamata Olive, Tahini, Roasted Red Pepper, Toasted Pita Triangle
• Whipped Goat Cheese with Warm Candied Bacon and Dates
  Honey, Fresh Rosemary, Cream Cheese, Toasted Crostini

Soup

• Cream of Cauliflower Soup
  Pan Toasted Caraway and Rye Crouton
• Tomato Bisque
  San Marzano Tomato, White Wine, Fresh Basil, Grilled Cheese Crouton

Salad

• Caesar Salad
  Romaine, Shaved Parmesan, Crouton, Fresh Caesar Dressing
• Spinach Salad
  Toasted Pecan, Pomegranate Aril, Feta, Dried Cranberry, Pear
• Market Salad
  Romaine, Tomato, Persian Cucumber, Red Onion, Crouton, Tangerine Vinaigrette

Dessert

• Creamsicle Shot
  Mandarin Orange, Vanilla Custard, Whipped Cream
• Chocolate-Covered Strawberry Shortcake
  Strawberry, Chocolate, Whipped Cream
• Cherries Jubilee
  Dark Cherry, Cherry Liqueur, Brandy, Pound Cake, Vanilla Bean Ice Cream
• Champagne Jell-O Shots
  Champagne, Vodka, Lemon Juice, Simple Syrup