…And Again.

Doc Sconz’s next-to-last post on his Vegas (eating) vacation, ends with him enjoying himself (sort of) at ALEX at the Wynn. His assessment of the meal isn’t as glowing as you might expect, but, as usual, is accompanied by a number of tasty snaps that had ELV salivating. Unfortunately, we’ll probably never attain his degree of food foto fabulousness, if for no other reason than we’d probably end up looking like this guy….making shooting our food more of a sport than it already is.

His last post, summarizes, we think, the best way to view our strange, sui generis city — if one hopes to take the best from it and filter out the rest.

….And Again….

Part Two of Doc Sconz’s look at the Wynn has him prowling around the baking ovens with Boris Villatte; the second half of the dynamic duo that makes the breads and pastries there so superb.

Villatte is such a master of his metier, we generally throw caution to the wind and ignore the age-old adage: “Don’t fill up on bread.” whenever we’re within a stone’s throw of any Wynn restaurant.

ELV attended a private tasting of Villatte’s work a couple of years ago, along with uber-chefs Philippe Rispoli and Laurent Tourondel. When we questioned them about how (and why) Villatte’s breads are so consistently excellent (and what about his talent makes them so), Tourondel remarked: “It’s his training. It is so tough; he doesn’t know how NOT to make them (so) good.”

And Villatte’s fellow French chefs were as in awe of his creations as we are….

Doc Sconz Is At It Again…

It didn’t take long for uber-food/food-fotog-fellow Doc Sconz (aka Dr. John Sconzo) to figure out that patissier/chocolatier Fredric Robert and boulanger Boris Villatte are the Wynn’s secret weapons when it comes to putting superior baked good and desserts on the tables of each of its eating outlets.

Here is Part One of Doc Sconz’s photo essay on how these two work their magic deep in the bowels of the Wynn Resort and Casino.