Cheftimony Episode 063 - Brezza and More
Brezza, Las Vegas
Photo Credit: Sabin Orr Photography
Join me today for a journey that starts in upstate New York, continues in Italy with stops at Cibreo and Dario Cecchini’s Butcher Shop, moves to Las Vegas for work at the Wynn and the Venetian, and culminates in two great restaurants at Resorts World Las Vegas, with a neighbourhood spot in the works!
My guest is the truly remarkable Chef Nicole Brisson. I was lucky to dine at one of Chef’s restaurants years ago, Carnevino in the Venetian. I sat solo at the bar and worked my way through the best steak I’ve ever eaten. You’ll hear from Chef today about her dry-aging techniques for beef and about some incredible facilities that make the magic happen. I can tell you, it’s worth all the effort.
On the episode today, Chef Nicole shares her culinary inspirations, she brings you inside the Las Vegas food and dining scenes (which include more local farms than you might imagine), and Nicole shares what awaits you at her two restaurants at Resorts World, Brezza and Bar Zazu.
Chef is a champion for ethically-raised meats, and our conversation on that topic takes us from modern-day farms to the pages of Escoffier. And this might explain the monologue that opens today’s episode…
Join us! Delicious food and fabulous Las Vegas await you.