[The Perfect Meal]

Emeril Lagasse concocts the meal of our dreams

Emeril is ready for his first-ever appearance at Vegas Uncork’d this weekend.

This year’s edition of Vegas Uncork’d marks the first time a certain celebrity chef who’s had a major impact on the Strip (and everywhere else) has popped in for our annual mega-foodfest. Emeril Lagasse is hosting a Master Series Dinner at his 20-year-old(!) MGM Grand restaurant on April 23 and a New Orleans-style seafood extravaganza on April 25 (hunt for remaining tickets at

Any time with Emeril is cause for celebration, so we asked the culinary icon to mark the occasion by constructing a perfect meal using dishes from his four Vegas restaurants. Check out this dream-feast:

    • Photo

      Charred fresh spring peas at Table 10 (Palazzo)

      Table 10 is a seasonally-focused restaurant that uses market-fresh ingredients and locally grown products whenever possible. “This dish epitomizes that philosophy,” Lagasse says. “Just fresh peas in the pod with great olive oil, charred on the grill and eaten like edamame. It’s a simple and satisfying snack to start a meal.”

    • Photo

      Tuna poke chips at Lagasse’s Stadium (Palazzo)

      “Lagasse’s Stadium is not your typical sports-bar food,” Lagasse says, as evidenced by this dish of fresh Hawaiian ahi tuna, avocado, ponzu vinaigrette, spicy mustard sauce and wakame seaweed salad. “This is my favorite way to eat ahi.”

    • Photo

      Wild mushroom gnocchi at Table 10

      “Pasta is one of the best dishes to highlight fresh ingredients like many seasonal wild mushrooms available.” This decadent dish is rounded out with fresh herbs and Parmegiano Reggiano.

    • Photo

      Seared sea scallops at Emeril’s New Orleans Fish House (MGM Grand)

      “My first restaurant in Las Vegas has been committed to sourcing the best seafood since opening, and this dish highlights that. The scallops with the black-eyed peas and sweet corn cream create a unique and delicious flavor combination.”

    • Photo

      Bone-in ribeye at Delmonico Steakhouse (Venetian)

      “The only way to end a meal like this is with one of our prime, in-house dry-aged bone-in ribeyes. Add fresh asparagus on the side and it doesn’t get much better than that.”

    • Photo

      Caramel butter cake with vanilla double cream at Delmonico Steakhouse

      Don’t forget something sweet ... and rich. “It’s one of my favorite desserts, deceptively simple with deep, rich flavors. Watch out, it’s very addictive!”

    Photo of Brock Radke

    Brock Radke

    Brock Radke has been writing about Las Vegas for almost two decades. He currently serves as editor-at-large covering entertainment and ...

    Get more Brock Radke
    • Executive Chef Jainine Jaffer loves creating imaginative off-menu specials like paneer poutine and rooh afsza (rose syrup) tiramisu.

    • Berenjenas is one of the most distinct dishes at the restaurant—breaded golden baby eggplant served with chili-infused honey.

    • If you want to bring in the big-spending Asian clientele, you have to create an elegant experience and serve all the classics.

    • Get More Dining Stories
    Top of Story