Epicurean 2009 makes for a delicious affair

As the 19th Annual Epicurean Affair approached, three things were certain: There would be good food, good drinks and someone was going to end up in the pool.

Indeed, at Epicurean, held April 23 at the Flamingo’s sprawling pool complex, the food was fantastic, the drinks powerful and plentiful and the person in the pool turned out to be none other than Giorgio chef Nico Chessa, soaked courtesy of friend and fellow kitchen quarterback Luciano Pellegrini.

Epicurean Affair

But before the splash, the cigars and the removal of shoes for a last round of cocktails in an over-sized sandbox, Epicurean Affair was exactly what it set out to be: a decadent celebration of Las Vegas’ over the top culinary landscape.

And. It. Was. Delicious.

From the over 100 local watering holes and eateries that set up tasting booths along the Flamingo’s lush walkways came every manner of food and spirit, likely enough caloric content to nourish the entire NFL. For a week.

There were miniature cupcakes from The Cupcakery, carrot soup from Rao’s, pillowy seared scallops from Marche Bacchus and Diego’s tequila-glazed shrimp with avocado mousse. Sliders came in myriad variations like Cathouse’s jamon serrano rendition, the salty meat stacked on a sweet brioche bun, or Le Burger Brasserie’s dessert variety made with melt-in-your-mouth chocolate and fruit condiments.

From weird to wonderful, and sometimes both at the same time, the one-bite servings covered the culinary gamut. Sushi? Check. Rack of lamb? Yup. Macadamia nut-crusted foie gras lollipops? Yea, those too.

Toby Keith’s I Love This Bar & Grill offered pickled jalapeños stuffed with a dollop of mango-infused peanut butter. Creamy, mellow and spicy, it totally worked. Almost.

But more than the food and free-flowing booze, it was the uninhibited atmosphere that made Epicurean Affair a night to remember. For once, restaurant patrons and staff crossed the invisible line to mingle, dine and drink together. Party dresses chatted with chef’s whites, as everyone reveled in the pink-hued light and warm evening air.

Sometime after 10 p.m. I found myself sipping a trio of cocktails shaken by Weekly’s own Xania Woodman from behind the RE Tapas table set up in the sand volleyball court. Flanked by industry folk and CSN culinary students with my toes squirming in the sand, we toasted the evening with one of Xania’s caipirinha variations. The Affair was coming to close, but Las Vegas’ appreciation of sumptuous flavors and lavish festivities never would. Therein is the real love affair.