Restaurants

Item Description

Five course tasting menu for two with wine pairing. A spontaneous tasting menu prepared by Chef Adam Sobel for two, including wine pairing and a kitchen tour after dinner!

Adam Sobel, Executive Chef, BOURBON STEAK

Adam Sobel's culinary curiosity began at the tender age of five when he began cooking with his grandmother. He was barely tall enough to reach the counters, but that didn't stop him from helping to roll out classic Italian-American dishes such as gnocchi, meatballs and stuffed peppers.

As he grew older, food continued to play a huge role in Sobel's life, and he began his formal culinary training as a 15-year-old high school student at the Votech School for Culinary Arts in Long Island, New York. He later worked under certified master chef John Johnstone before leaving to hone his skills at the Culinary Institute of America in Hyde Park, NY.

Soon after his graduation from culinary school, Las Vegas came calling. Sobel recognized the opportunity to make an impact on the food scene and moved to the West Coast to be part of renowned chef Bradley Ogden's opening team at Ogden's eponymous restaurant in Caesar's Palace. During his tenure there, the restaurant won the 2004 James Beard award for best new restaurant in the country and received Mobil four stars.

He also worked as Chef de Cuisine at Restaurant Guy Savoy, located in Caesar's Palace. During his tenure at Restaurant Guy Savoy, the restaurant won two Michelin stars and was listed as one of the top new restaurants of 2006 by Esquire and Travel + Leisure.

Sobel most recently served as Executive Chef at sustainable seafood advocate and award-winning chef Rick Moonen's RM Seafood at Mandalay Bay Resort and Casino in Las Vegas.

At BOURBON STEAK, Sobel intends to uphold the restaurant's philosophy of using the freshest local produce and will continue to tend to the restaurant's 500-square foot vegetable and herb garden. "One of the most exciting things for me is having that resource and I look forward to learning how to nurture it and getting the most out of it," says Sobel.

Vibrant flavors and lighter dishes incorporating more vegetables will be part of Sobel's new menu at BOURBON STEAK, which will reflect his evolving culinary style and current inspirations.

Sobel also plans on expanding the concepts introduced by Chefs David Varley and Michael Mina by developing strong relationships with local farmers, showcasing sustainable ingredients and upholding the high standards of service and cuisine for which the restaurant is now known.

Item Special Note

Offer expires March 1, 2013.