April 29, 2017

Reception @ AUREOLE

  • Master Chef Charlie Palmer

    3950 LVB South Las Vegas, NV 89119

    "I called it Progressive American cuisine

    because every time I stepped into the kitchen, I felt things moving forward."

    - Master Chef Charlie Palmer

    Aureole Las Vegas, one of the earliest arrivals on the city’s fine dining scene, is the restaurant location within the Mandalay Bay Resort for Alan’s and Chris’s reception immediately following the wedding ceremony. We will assemble in Swan Court, a private dining room at the back of the restaurant with full access to a courtyard and fountains. Home to the original Flying Wine Angels and the impressive four story wine tower, Aureole evokes the show stopping excitement of Las Vegas.  The restaurant continues to garner some of the best wine accolades in the industry, with a Wine Spectator Grand Award every year since 1999 and was also named one of the 100 Best Wine Restaurants in the U.S. this year by Wine Enthusiast. Fine dining, unlimited beverages – it is time to celebrate!


    About Palmer: Since the beginning of his celebrated career, master Chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature Progressive American Cuisine: bold, dynamic flavors and unexpected combinations built on the foundation of classical French technique.  Influenced by his childhood experiences tending his family's vegetable garden, Palmer was an early advocate of farm over factory food and the authentic American cuisine it inspired. In 1988, he showcased this approach, creating dishes featuring regional American ingredients, at his sublime three-star restaurant Aureole, once situated in a historic town house off Manhattan's Madison Avenue. Today Palmer's flagship Aureole is strategically located within New York City’s dramatic and modern Bank of America Tower at One Bryant Park. His only West coast Aureole Restaurant is located in Las Vegas.

    Over the years, Palmer’s culinary expertise and business acumen has supported fourteen notable restaurants and award-winning boutique hotels across the country. Following so much strategic growth, Chef Palmer still steps in the kitchen with reinvention front of mind:  "without a doubt, people eat with their eye long before they put fork to food, so I continue to look for a playful yet respectful way to create excitement on the plate."

    A frequent guest on NBC's Today Show, Charlie Palmer is also the author of six cookbooks, Remington Camp Cooking (2013), Great American Food (Random House/1996), Charlie Palmer's Casual Cooking (Harper Collins/2001), The Art of Aureole, (Ten Speed Press/2002), and Charlie Palmer's Practical Guide to the New American Kitchen (Melcher Media/2006), and his newest, Charlie Palmer’s American Fare (Hachette/2015).

    Prepare your appetite for a visually, delicious experience!