Recently I traveled to the Bellagio Hotel in fabulous Las Vegas to participate in the Park Hyatt Culinary Experience, a dinner for sixty of Park Hyatt Hotels' best customers. Fernando Beteta, Master Sommelier of NoMi Restaurant at Park Hyatt Chicago, joined me for the event, and put his personal spin on the wines and pairings.
Fernando and I gave the attendees a touch of the Blue Duck, while dining at Tuscany Kitchen, a restaurant at the Bellagio. Similar to Blue Duck, Tuscany houses an open kitchen, giving all who attended a great view of each dish as it was prepared. The dinner was interactive as we shared our cooking techniques and why we use sustainable farming and farmers markets to purchase our ingredients.
Some items from the evening's menu included Pressed Chapel Hill Farm Veal Breast with a Summer Tomato Tart, Elysian Fields Lamb Loin with Humboldt Fog Cheese and Potato Gratin and Maine Lobster Salad with Yellow Beets, Pole Beans and Carrott Broth Vinaigrette.
"I sought to show the changing balance of planes - from anti-ship torpedo and dive bombers in the early days when the main objective was destroying other ships - to fighter planes, whose main job was to defend against the kamikazes in the final months."
Max, Midway is pretty much the final act of anti-ship carrier warfare, right? If you follow Keegan and Churchill, it's the critical turning point in the Pacfic war - there's a wonderfully readable description of Midway in Keegan's The Price of Admiralty.
Posted by: Christian louboutin heels | 09/05/2011 at 04:30 AM