The History of Vegas Tour

Victoria Brown: Now what is the name Aureole means? Kevin Dimond: Aureole refers to the golden globe sunlight that surrounds the earth. The designer of the restaurant wanted to make sure he incorporated light into the environment whether it be day or night. Victoria Brown: These windows are just so spectacular and so unique in Las Vegas for any of the restaurants. So what is Charlie Palmer’s philosophy for the restaurant? Kevin Dimond: Well, Charlie Palmer is a pioneer and progressive American Cuisine which is an evolving style that uses classical French cooking and incorporates it using fresh American ingredients and what that allows us to do is make sure that we’re changing the menu on a seasonal basis. Victoria Brown: Well, Vincent this is the best kitchen ever because we get straight line while we cook so I shall toast the chef. What are you preparing today? Vincent Pouessel: Yes, we’re going to make tuna tartare. We’re going to make it spicy, we’re going to make it crispy and we’re going to try to squeeze the whole thing in a cannelloni. Victoria Brown: But these are strange ingredients I've ever seen. We've got flowers and tuna. Vincent Pouessel: Well, definitely ingredient it something that gives interest or alive and you know take the same ingredient and twist it around and come up with the different recipes and different way to shape and work with. First, we’re going to do is we’re going to slice it up, slice it into thin slices like this. Sharp knife helps a lot. It makes things smooth and easy. And we’re going to season and dress up the meat of the tuna itself. We’re going to top a little bit of salt and pepper. A little bit of extra virgin olive oil to separate all the little dices of tuna and that’s going to help the process to get all the spices and all the aroma all around each and every slice of tuna. We’re going to add a little bit of sriracha and that’s basically where we’re going to get all the spice and the heat from, toasted sesame seed. I think a little bit of texture into the tuna itself. Now a little bit of the chives, drizzle of sesame oil. Now, we’re going to finish with a little bit of soy sauce. A little bit of roasted bell pepper couli, a little bit of guacamole avocado puree. It’s going to tune down a little bit the spice so we’re going to display a tuna tartare right to the sauce like this. Here we go. We’re going to use our flowers to garnish a little bit to dress up with this. Victoria Brown: And you can eat these flowers? Vincent Pouessel: Of course, they are edible flowers and here we go. Victoria Brown: But yummy is about look. I do know that you have a signature dish. Vincent Pouessel: Yes. Victoria Brown: What’s that? Vincent Pouessel: So it’s a classic French onion soup and that’s something that Tony and I will work on years ago became one of the best item here in menu. Victoria Brown: That’s a pretty impressive wine rock you have there. Adam Turmer: Yes, it’s 42 feet. It holds ten thousand bottles of wine. Victoria Brown: Adam, I'm wondering how in the world you get them down. Adam Turmer: Let me show you. Victoria Brown: So this full storey high and looks like a Glo is skyscraper. Essentially is one giant climate controlled humidifier. The heat was inspired by the machine impossible movie. I see a hoist list of wines that were affectionately known here, the wine angels. So they fly to the tower to pick up a selected bottle of wine. Now that really is truly unique and something you definitely should see when you're in Vegas.