46 Dis­cov­er­ies: Go­ing Be­yond

Wynn Magazine - - CONTENTS -

Flo­ral and events de­signer Pre­ston Bai­ley shares three of his fa­vorite mo­ments through­out Wynn and Encore.

The hot kitchen is where Hashimoto brings to­gether his Ja­panese her­itage and clas­si­cal French train­ing, in dishes like the Big Is­land abalone and black truf­fle chawan­mushi, an egg cus­tard en­trée with mit­suba leaves. “The abalone are from Hawaii, and are cooked sous vide for 13 hours,” says the chef. “Then the egg cus­tard is steamed and the abalone is added just be­fore the cus­tard is set.” Ac­cord­ing to Hashimoto, Ja­panese and French cuisines are very sim­i­lar. “Kaieski is very de­tailed, small plat­ing and sea­sonal cour­ses. It is like what the French do in their tast­ing menus,” he ex­plains. “The pride in the prod­ucts and tech­niques. Whether it is chicken stock or dashi, it’s the same thing. Very pre­cise.” That pre­ci­sion and art­ful se­lec­tion of in­gre­di­ents is ev­i­dent in the res­tau­rant’s Kobe Beef Hot Stone Tataki, where the cer­ti­fied Kobe beef is thinly sliced and served raw ta­ble­side for guests to sear—for no more than five sec­onds—on a hot ce­ramic stone. Served with a trio of dip­ping sauces, Hashimoto says,“it’s one of our most pop­u­lar dishes. A lot of guests come back for it. But for the food­ies, the chef’s tast­ing menu is the way to go to ex­pe­ri­ence the most cre­ative and unique dishes.” n

Big Is­land abalone and black truf­fle chawan­mushi.

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