When your stomach grumbles for a bite to eat when you are at Harrah’s Resort Southern California, you’ve got to make the decision of where you’re going to get your grub on. Do you go south of the boarder to ‘ritas Cantina, are you in the mood to sit down and savor your meal at Fiore, or are you in the mood for the variety of deliciousness found at the Buffet? We understand the sacrifice—it’s impossible to eat at every restaurant at once.
To celebrate the foodie in all of us, we’ve created the perfect interactive experience where you can indulge in the flavors of each restaurant all at once. On October 15, join us for Faces Behind the Food.
This isn’t your ordinary sit-down dinner where you’re assigned a seat, served a plate of food and forced to make small talk with strangers. Instead you’ll have an opportunity to chat with Harrah’s Resort SoCal’s chefs and watch them in action. It isn’t every day that you have the chance to mingle with our team of food geniuses.
“The chefs and I are really excited to showcase our talent individually and as a team,” said Executive Chef Israel Ortiz. The chefs of each restaurant have worked hard to come to come up with menu items that are not always readily available on a daily basis.
So what’s on the menu?
Adobo chicken fried rice served in Chinese mini to-go boxes, mini bowls of Pho with traditional condiments and toppings, a carving station of baked Florentine Salmon En Croute, california style BBQ’d Smoked baby back pork ribs & our signature slaw.
Large display of cold seafood shrimp, mussels, and clams & seasonal oysters with squeeze bottles of vinegars, cocktail sauce, aioli, various hot sauces and horse radishes, ahi poke, assorted nigiri, sashimi, sushi rolls, crispy calamari with lemongrass & sweet chili sauce, mini wedge salads with house-cured bacon, steak au poivre carving station (Bernaise).
Crispy octopus confit tacos, morita chili salsa, warm chorizo vinaigrette, assorted toppings. Local tomato & sliced marinated beef steak salad, chimichurri vinaigrette, micro herbs. Cochinita pibil carving station, assortment salsas and pickled vegetables, build your own guacamole with assorted toppings, pickled vegetables, and toasted/fried tortilla rounds.
Individual 18 hr Sous Vide braised short ribs & whipped horseradish potatoes, mini tropical shrimp salad shooters, baked ziti bolognese cupcakes.
Assorted Canapés, Fruit & cheese board of international & domestic cheeses, charcuterie board of assorted cured meats, pates, rilletes, crackers, house made lavosh & artisan breads.
“Pastry /Molecular Station”
Attendant to make nitro house made ice cream before your eyes, shaved flavored milk ice topped with mango, lychee, jack fruit, coconut jelly, mochi, macaroon and truffle bar, pb&J napoleons, flame blistered s’mores station, Ube ice cream.
When you eat at Harrah’s Resort SoCal, you may not always have the chance to speak to the chef responsible for creating your favorite menu item. This is your opportunity to mix, mingle and learn about the food and the masterminds behind it. Come join the fun and get your grub on!