FREE Cooking Demonstration At M Resort Vegas By Chef Marco Morillo
A free cooking demonstration at The M Resort Las Vegas by Chef Marco Morillo from August 14, 15 and 17, 2009. This is a limited time cooking demonstration at Studio B Show kitchen buffet at the Las Vegas casino.
Las Vegans can get a chance to learn about the art of cooking from Chef Marco Morillo, a Las Vegas native and University of Nevada Las Vegas graduate, will return to his roots for a special, three-day, limited time cooking show inside the M Resort's interactive Studio B Show Kitchen Buffet on Friday, August 14, 15 and 17. Chef Morillo will perform three culinary demonstrations each day at 10 a.m., 11:30 a.m. and 1 p.m. There event is free to be a part of the live audience. Space is limited to 30 people per day. Call 797-1258 For reservations.
Guests will learn how to make signature dishes including Coca Cola Barbecue Spare Ribs, Fusilli Pasta and Sesame Ginger Soba Noodles with Seared Saku Tuna and Cilantro created especially for the shows. Chef Morillo's eclectic, American-style cuisine has earned him critical acclaim throughout New York City, where he works alongside his wife at Crave catering company, a premier New York catering and event planning company specializing in haute "comfort" cuisine. With a pedigree from restaurants Blue Hill, Industry (food), Payard, Nobu and their own collaboration, Crave Restaurant, Chef Morillo and his wife have brought their expertise to some of the finest restaurants in New York City, NY.
Prior to founding Crave, Chef Morillo worked with the late Jean Louis Palladin at Napa inside the Rio Las Vegas Casino. It was there that Chef Morillo became a trailblazer in the culinary world. In 1994, Tony Marnell II, former CEO of the five-star Rio Las Vegas Hotel, extended an exclusive invitation to Chef Morillo to be the first chef to take part in the highly esteemed Apprentice Sous Chef Program. Chef Morillo flourished and began to form his own concepts and techniques in the culinary arts. In 1999, he accepted an invitation from Palladin to be the executive sous chef at his eponymous Manhattan restaurant.