So the evening is proceeding quite swimmingly Friday night. We’re ensconced on the second floor of Gordon Ramsay Steak, watching Ramsay work the crowd like a master, chatting everyone up, posing for pictures and stopping by every table — basically charming the pants off the lassies while impressing the lads about what a down-to-earth bloke he is.
The VIP party isn’t swarming with the usual D-listers, and we’re getting more than our fill of tasty little bites of everything from beef Wellington to nicely seared yellow fin.
Ramsay sits with us for a spell and remarks how much we look like Alain Ducasse:
…while we ask him what his biggest challenge in Vegas will be. “Consistency,” he says. “That’s the problem in any restaurant, but in a high volume place like Las Vegas, maintaining your standards in the face of big numbers is always a daunting prospect.”
He then tells us he spent 279 days last year in America, and now has a house in Bel Air, California, which means we’ll be seeing quite a lot of him in the near future as he gets this place up to speed.
A little later, he stops by a booth we’re sharing with Norm! and his lovely fiancee Cara, for a quick interview:
…and impresses us further by spending some quality time talking about his apprenticeships with Guy Savoy and Joël Robuchon and his profane persona.
We’ll leave the exact quotes to Norm!, but suffice it to say that everyone asks him about his swearing and his temper, and he readily admits he plays them both up for his television shows. But there’s no doubt he’s a passionate guy who really cares about teaching people how to be better cooks — and even though he might come off like a kitchen tyrant, mean-spirited he is not, and a big part of his popularity no doubt comes from his being the type of dude you’d love to share a pint with.
While Norm! was conducting his interview (and we were taking the snaps above), we decided to get a little cheeky with the following tweet:
Innocent enough, wouldn’t you say?
If you think about it, ELV could’ve said “gordonramsay01 explains his cock-a-leekie to Norm.”
Or “explains his bubble and squeak to Norm.”
Or “puts his toad in Norm’s hole.”
The mind reels…
As any foodie knows, British food is full of colorful and obscure names — the vocabulary is a veritable Eton mess of treacle and black puddings that only a fool would be alarmed by — all of which lend themselves to adolescent tittering and jokey puns.
So it would seem, but nobody told the dimwits who act as Ramsay’s publicists — who went ballistic when ELV’s tweet was posted.
First came the “please take it downs,” followed by the “demand to take it down,” followed by the “if you don’t take it down you will never have access to Gordon Ramsay again!!”
Pretty stupid, huh?
ELV’s final response to a series of ever-increasing angry texts was to question whether Ramsay was offended or just a know-nothing, hyper-ventilating p.r. wag who needed to justify their job for the evening.
Because the chap we met seemed to have quite the sense of humor…and the sort who would be a pretty tough to offend.
And seemd like someone who could make one helluva spotted dick if he wanted to.
Which we hope he does when he opens his gastropub in Caesars Palace later this year (you heard it here first).
Because publicist or not, we’re looking forward to his food.
GORDON RAMSAY STEAK
In the Paris Hotel and Casino