Green Tartare with Zucchini, Avocado, and Pistachio Vinaigrette – Chef Oscar Amador, EDO Gastro Tapas & Wine

Morel Mushroom Velouté with XO Wontons and Black Truffle – Chef Brian Howard, Sparrow + Wolf

Rice Crackers with Japanese Sweet Potato, Creamy Tofu, and Plum – Chef Andrew Carroll, CATCH

French Ratatouille Rolls – Chef Yuri Szarzewski, Eatt Gourmet Bistro

Champagne Laurent-Perrier La Cuvée Brut NV

Dinner

Chilled Sweet Pea, Spinach, and Mint Soup with Basil–Mint Foam and Fresh Strawberries paired with Albert Bichot Les Vaillons Premier Cru Chablis NV – Chef Yuri Szarzewski, Eatt Gourmet Bistro, Partage

Sake-Compressed Watermelon with Ginger–Wasabi Sorbet, Sea Beans, Yuzu Soy, and Heirloom Tomatoes paired with Sōtō Super Premium Junmai Daiginjo Sake NV – Chef Andrew Carroll, CATCH

Marinated White Asparagus and Salsify with Warm Cashew Chutney and Muhammara paired with Ciù Ciù Merlettaie Offida Pecorino DOC NV – Chef Brian Howard, Sparrow + Wolf

Arroz Meloso con Setas Bomba Rice with Morel and Chanterelle Mushrooms and Australian Black Truffle paired with Raul Perez Ultreia St. Jacques Mencía 2016, Chef Oscar Amador, EDO Gastro Tapas & Wine

Chocolate Sphere with Coconut Mousse and Candied Pineapple paired with Albert Bichot Crémant de Bourgogne Brut Réserve NV – Chef Vincent Pellerin, Eatt Gourmet Bistro, Partage

French Ratatouille Rolls

Rice Crackers with Japanese Sweet Potato, Creamy Tofu, and Plum

Green Tartare with Zucchini, Avocado, and Pistachio Vinaigrette

Morel Mushroom Velouté with XO Wontons and Black Truffle

Chilled Sweet Pea, Spinach, and Mint Soup with Basil–Mint Foam and Fresh Strawberries

Sake-Compressed Watermelon with Ginger–Wasabi Sorbet, Sea Beans, Yuzu Soy, and Heirloom Tomatoes

Marinated White Asparagus and Salsify with Warm Cashew Chutney and Muhammara

Arroz Meloso con Setas Bomba Rice with Morel and Chanterelle Mushrooms and Australian Black Truffle

Chocolate Sphere with Coconut Mousse and Candied Pineapple

The Chefs

Raised in Barcelona, Chef Oscar Amador Edo was exposed to Catalonia’s rich cuisine from an early age. Located on the Mediterranean coast, the region offers a generous and varied selection of ingredient options, allowing imaginative results. After graduating at the prestigious Hofmann BCN Chef School, he had the opportunity to stage at ElBulli and El Racó de Can Fabes; both Three Michelin awarded restaurants. Chef’s approach is to add a modern and innovative twist to classic Spanish recipes, inspired by great cuisines from around the world. His only rule is to deliver the best combinations, awakening our senses to new flavors, aromas and textures, ultimately creating new memories for the guest. After successfully owning and operating Ajo Negro, TapeArt and A Mano for over a decade, Chef Oscar decided to move to Las Vegas to conquer the American palate.

EDO Gastro Tapas & Wine is inspired by Spain’s tradition of eating small savory dishes. Inspired by great cuisines around the world, our innovative kitchen’s only rule is to deliver the best combinations, awakening our senses to new flavors, aromas and textures.

Andrew Carroll is the executive chef at CATCH Las Vegas at ARIA Resort & Casino. Born in Portsmouth, New Hampshire, Carroll traveled to San Francisco to obtain a degree in culinary arts from the California Culinary Academy. With over two decades of culinary experience, Carroll has climbed the ranks, working in major cities around the world and training under a collection of acclaimed chefs and restauranteurs including Geoffrey Zakarian and Brad Farmerie. In 2010, Carroll took his talents outside of the kitchen for the greater good, volunteering around the world and spending one year in Africa to teach essential cooking practices in an effort to help establish feeding programs within the local communities.

In 2011, Carroll began his career with CATCH Hospitality Group, serving as the executive chef of the celebrity-frequented, flagship restaurant, CATCH NYC. Carroll is responsible for developing a comprehensive back-of-house service and training model, which has been implemented across all CATCH restaurants and has been used as the foundation during the opening of CATCH LA, CATCH Playa Del Carmen and most recently, CATCH Las Vegas. Today, Carroll manages CATCH Las Vegas’ daily culinary operations which includes oversight of over 70 team members, menu development and presentation, food quality and sourcing. Carroll’s goal is to consistently create awe-inspiring dishes that complement the venue’s lush design and social atmosphere.

CATCH Las Vegas, the globally inspired restaurant at ARIA elevates every element of a restaurant’s food, service and vibe to deliver an over-the-top spectacle. Known for attracting A-listers from around the world, the restaurant’s debut on The Strip brings epic renditions of opulent dishes.

Chef Yuri Szarzewski is an award-winning executive chef who has trained in some of the best Michelin-starred restaurants in France, including L’Ambassade, Palace Shangrila, Le Bristol, Palace George V and Jean.

He started his professional career at 17, holds two professional culinary degrees, and has won multiple international cooking competitions.

Chef Yuri has developed his own style of cuisine and cooking techniques, and his creations have already won the hearts of everyone who has dined in his first restaurant in Las Vegas, Eatt Gourmet Bistro, which was selected “Best Neighborhood Restaurant of the Year” in 2016 by Desert Companion. His other restaurant, Partage, won Desert Companion’s “Restaurant of the Year” award in 2018.

Located in Las Vegas’s Chinatown Plaza, Partage offers guests a modern French dining experience. While guests can order from a selection of a la carte items, the culinary talent shines in Partage’s tasting menus. These five, seven and nine course tastings prepared by Executive Chef Yuri Szarzewski and his team combine the best of fresh, seasonal ingredients to create an unforgettable meal.

Chef Vincent Pellerin earned his Pastry Chef degree in the South of France, and went on to work as pastry chef for famous French Michelin-starred restaurants including Oustau de Baumaniere, Lucas Carton and Jean.

Known for using his creativity to take healthy ingredients and design gourmet desserts that surprise and delight guests, his praline cream puff was awarded “Dessert of the Year” by Desert Companion in 2017. In 2018, he was chosen as the magazine’s “Pastry Chef of the Year” and helped Partage win “Restaurant of the Year” the same year.

Throughout his 19-year culinary career in Las Vegas, Chef Brian Howard earned his stripes working with some of the most celebrated restaurants on The Strip. He has gained the utmost respect from his colleagues and the city’s most prestigious food writers, including one who referred to Howard as “The Most Ambitious Chef in Las Vegas.” His first role at the helm of his own menu was with Nu Sanctuary, where Howard’s menu received widespread acclaim from USA Today, Los Angeles Times, and New York Post, as well as glowing reviews from Las Vegas’ top critics.

In 2004, he opened Thomas Keller’s famed Bouchon Bistro with Executive Chef Mark Hopper, a prominent culinary influence for Howard. The culinary team received multiple awards and accolades including four Las Vegas Life Epicurean Awards in 2006, including “Best New Restaurant on The Strip,” as well as being named among Saveur Magazine’s “100 Favorite Restaurants,” and receiving Wine Spectator’s “Award of Excellence” for two consecutive years.

Following nearly five years with the Thomas Keller Restaurant Group, Howard served as chef de cuisine at Kerry Simon’s acclaimed Cathouse. In 2011, Howard worked alongside award-winning Chef David Myers as executive chef of his first Las Vegas Restaurant, Comme Ça, which hails from its popular flagship location in West Hollywood. During Howard’s time at Comme Ça, the restaurant was awarded many accolades, including Wine Spectator’s “Award of Excellence,” “Best Restaurant” by Desert Companion and 944 Magazine, and “Best Power Lunch – Las Vegas” by Worth Magazine. Howard also received the honor and opportunity to compete on Food Network’s “Chopped”, as well as taking the win on FYI Channel’s “Late Night Chef Fight.” Recently, Howard represented sustainable seafood at the legendary James Beard House.

Since opening Sparrow + Wolf in 2017, the restaurant has been named “Restaurant of the Year” by Desert Companion and Eating Las Vegas and “Best Date Night” and “Neighborhood Mind Blower” by Las Vegas Weekly. Food and Wine Magazine states “Las Vegas finally gets a neighborhood restaurant it deserves,” and Forbes Travel named the restaurant one of the top 10 best restaurants of Las Vegas. Howard was named “Chef of the Year” 2018 by Desert Companion and one of the Greenspun Media Group’s “40 under 40” honorees.

Sparrow + Wolf boasts cuisine from the heart using a modern hand and a touch of live fire. Featuring American cookery influenced by the culturally diverse neighborhoods of Chef Brian’s travels, classic training and midwestern roots, Sparrow + Wolf is focused on balancing the old with the new, cooking in synergy with the seasons and most importantly, getting back to genuine neighborhood hospitality.