Robb Report Club Members Dine with Top Chefs in Las Vegas

  • From left: Buddy
  • Ultimo, a Weekend of Excellence
  • ShotsFiredPhotos.com
    Ultimo, a Weekend of Excellence ShotsFiredPhotos.com
  • ShotsFiredPhotos.com
    Ultimo, a Weekend of Excellence ShotsFiredPhotos.com
  • Ultimo, a Weekend of Excellence
  • Ultimo, a Weekend of Excellence
  • ShotsFiredPhotos.com
    Ultimo, a Weekend of Excellence ShotsFiredPhotos.com
  • Ultimo, a Weekend of Excellence
  • Ultimo, a Weekend of Excellence
  • Ultimo, a Weekend of Excellence
  • ShotsFiredPhotos.com
    Ultimo, a Weekend of Excellence ShotsFiredPhotos.com
  • Ultimo, a Weekend of Excellence
  • From left: Buddy
  • ShotsFiredPhotos.com
  • ShotsFiredPhotos.com
  • ShotsFiredPhotos.com
  • ShotsFiredPhotos.com
  • [Robb Report Partner Event]

In December, Robb Report Club members arrived at the Venetian Las Vegas for the annual Ultimo, a Weekend of Excellence event. On Friday, guests checked into their high-roller suites and attended a welcome caviar and Champagne reception at the Bellusso jewelry and watch boutique. The weekend officially kicked off that evening in the Grand Colonnade, where a long table was set for 182 with a sea of wine glasses and gold cutlery. The celebrity chefs Daniel Boulud, Emeril Lagasse, and Buddy Valastro (from TLC’s Cake Boss) helmed the meal and mingled with guests between courses. On Saturday, Boulud hosted brunch at db Brasserie, and then club members either took a baking class from the Cake Boss himself, relaxed at Canyon Ranch SpaClub, attended a fashion event, or raced cars on the Las Vegas Motor Speedway. For dinner, club members enjoyed favorite dishes from six restaurants at the Venetian and the Palazzo, including Mario Batali’s Carnevino and Thomas Keller’s Bouchon. The Richard Hennessy Lounge in the Venetian’s Paiza Club hosted the private after-party with desserts by Valastro, Hennessy cocktails, and premium cigars. Sunday brunch was held at Lagasse’s Delmonico Steakhouse, where more than 25 pounds of truffles were shaved over egg and beef dishes while farewell toasts were made with Dom Pérignon. (venetian.com)

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