GRAND SIERRA RESORT AND CASINO AND CHARLIE PALMER STEAK
Source: Grand Sierra Resort
May 15, 2008 - 7:40:47 AM
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Charlie Palmer Steak invites guests to sharpen their cooking skills at its first food preparation class in the new series of monthly culinary adventures at Grand Sierra Resort and Casino. Guests will have the opportunity to learn amazing cooking secrets and new techniques from Executive Chef, David Holman on the first Saturday of each month.
Portugal Passport: Saturday, June 7
As guests travel through the cuisine of Portugal they will explore the region's traditional foods such as fish stew, Bacalhau, a codfish dish, and the use of sardines. Each course will be paired with refreshing Portuguese wines.
Charlie Palmer Barbeque Cook Out: Saturday, July 5
Charlie Palmer adds a little flame to the grill with unique ways to barbeque. This class will be down on the beach, Nikki Beach that is, and the cooking will be done on traditional Webber Grills. The menu includes vegetables, steak, ribs, fish and cold refreshing drinks.
Spain's Tapas Style: Saturday, Aug. 2
The adventure through Spain features the art of bite-sized appetizers called Tapas. Charlie Palmer Steak shows guests how to make cocktail parties easier and a little more fun with these enticing delights.
Steak Simplified: Saturday, Sept. 6
Nobody does steak like Charlie Palmer and the Steak Simplified class is the perfect place to learn a few of his secrets. Guests will learn the different cuts of meat and the various ways to prepare them.
Thanksgiving Dinner: Saturday, Nov. 1
Charlie Palmer shows guests how to keep the traditional Thanksgiving dinner with a few new tricks. All of the classics such as stuffing, cornbread, giblet gravy, green beans, cranberries and turkey will be prepared and more efficient ways to prepare dinner will be discussed.
New Years Eve Party: Saturday, Dec. 6
The New Years Eve Party class instructs participants how to make different dinners, hors d'oeuvres and cocktails to kick-off 2009. A Charlie Palmer mixologist will deliver new drink recipes and demonstrate bartending skills.
The Charlie Palmer Steak cooking classes are $120 per person on the first Saturday of every month at 11 a.m. Guests will be served lunch and wine and will receive a parting gift. Space is limited to 25 people and reservations are recommended. For advance reservations or to request additional information, call 775.789.2456 or visit www.grandsierraresort.com.
About Grand Sierra Resort:
Grand Sierra Resort and Casino is located in the heart of Reno/Tahoe - America's Adventure Place. GSR is northern Nevada's most complete resort destination with nearly 2,000 guest rooms and suites. The property offers a wide variety of accommodations for the every day business traveler to the complete family vacation with amenities that include 200,000 square feet of meeting and convention space, branded retail shopping, headliner entertainment, a cinema, a 50-lane championship bowling center, outdoor thrill rides, aqua golf driving range, an 85,000 square foot casino with 24 hours of heart-pounding action plus so much more. GSR is a proud member of Summit Hotels and Resorts, a prestigious brand of Preferred Hotel Group. For more information, please visit www.grandsierraresort.com or to make reservations call 1.800.648.5080.
About Charlie Palmer:
Hospitality entrepreneur and celebrated chef Charlie Palmer has received critical acclaim for his signature "Progressive American" cuisine, a style built on rambunctious, intense flavors and unexpected combinations with a deep and lasting infusion of classical French cuisine. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime three-star Aureole, situated in a brownstone off Manhattan's Madison Avenue, and over the years has established an impressive roster of restaurants across the country, from Washington DC and Las Vegas to Reno and Sonoma. A frequent guest on NBC's Today Show, Palmer is also the author of four cookbooks, Great American Food (Random House/1996), Charlie Palmer's Casual Cooking (Harper Collins/2001), The Art of Aureole, (Ten Speed Press/2002), and Charlie Palmer's Practical Guide to the New American Kitchen (Melcher Media/Fall 2006). www.charliepalmer.com
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