08-MAY-2014
Wynn Las Vegas Announces "Ocean to Table" Program at Lakeside with Chef David Walzog
LAS VEGAS (May 7, 2014) — Wynn Las Vegas and Chef David Walzog are proud to announce the debut of Lakeside’s dedicated “Ocean to Table” fish program, further elevating the restaurant’s unparalleled fresh seafood offerings with a specially curated menu of the most unique species found in the Hawaiian Islands.
An outdoor enthusiast himself, Chef Walzog traveled to Hawaii to work side-by-side with a group of local fisherman to catch seasonal and indigenous species from their fleet of 30 boats. With the launch of the program, Lakeside will become the only restaurant on the mainland to source from this group of local day boats, which significantly reduces transportation time by bringing catches to shore daily in lieu of extended fishing trips. Each morning, the head fishmonger personally contacts Chef Walzog to advise him on the day’s catch, presenting only the fish she knows that he will be interested in serving at Lakeside, including the freshest Opaka, Uku, Mongchung and Niragi.
“There is nothing more magical than being able to personally forge relationships with the people who catch the fish and grow the produce that you prepare,” shares David Walzog. “The Hawaiian fishermen that we work with are a group of people who go above and beyond every day to differentiate themselves and their practices to source the most amazing product in the Pacific.”
In keeping with Wynn Las Vegas’ dedication to providing unsurpassed service, Chef Walzog customizes the menu daily to highlight the catches of the day, and the team works with each guest to navigate the menu and provide insight into the distinct qualities of each species to create an individual dining experience. With a foundation of beautiful, premier product, the “Ocean to Table” à la carte menu enables guests to select their protein and family-style sides along with seasonally rotating preparation options, including:
An outdoor enthusiast himself, Chef Walzog traveled to Hawaii to work side-by-side with a group of local fisherman to catch seasonal and indigenous species from their fleet of 30 boats. With the launch of the program, Lakeside will become the only restaurant on the mainland to source from this group of local day boats, which significantly reduces transportation time by bringing catches to shore daily in lieu of extended fishing trips. Each morning, the head fishmonger personally contacts Chef Walzog to advise him on the day’s catch, presenting only the fish she knows that he will be interested in serving at Lakeside, including the freshest Opaka, Uku, Mongchung and Niragi.
“There is nothing more magical than being able to personally forge relationships with the people who catch the fish and grow the produce that you prepare,” shares David Walzog. “The Hawaiian fishermen that we work with are a group of people who go above and beyond every day to differentiate themselves and their practices to source the most amazing product in the Pacific.”
In keeping with Wynn Las Vegas’ dedication to providing unsurpassed service, Chef Walzog customizes the menu daily to highlight the catches of the day, and the team works with each guest to navigate the menu and provide insight into the distinct qualities of each species to create an individual dining experience. With a foundation of beautiful, premier product, the “Ocean to Table” à la carte menu enables guests to select their protein and family-style sides along with seasonally rotating preparation options, including:
- Asian: pickled vegetables, yuzu, seaweed
- Coastal Mediterranean: artichokes, tomatoes, oregano
- Citrus: olive oil, candied kumquats, dill
- Caviar: confit mushrooms, herbs, caviar beurre blanc
