A Live Fire Experience

Curated by Justin Kingsley Hall

Ready for a campfire feast? Join us at The Cookout! Curated by Chef Justin Kingsley Hall of Main St. Provisions, the live-fire cooking experience features a rotating cast of chefs preparing fresh meals over crackling wood fires. A new, limited menu is unveiled each day. Servings are limited. Grab a plate before they sell out.

Who's Cooking

The Live Fire Experience

Curated by Justin Kingsley Hall

Ready for a campfire feast? Join us at The Cookout! Curated by Chef Justin Kingsley Hall of Main St. Provisions, the live-fire cooking experience features a rotating cast of chefs preparing fresh meals over crackling wood fires. A new, limited menu is unveiled each day. Servings are limited. Grab a plate before they sell out.

Who's Cooking

Friday

China Poblano by José Andrés

Chef Laura Vargas

Fired Roasted Elote with a Shrimp & Coconut Ceviche
Fire-roasted corn on the cob with house-made chamoy, queso fresco, and lime mayonnaise with a side of shrimp and young coconut ceviche with avocado, teardrop pepper, onion, and cilantro. (Gluten-Free)

Jaleo by José Andrés

Chef Stephanie Sandfrey

Arroz de Verduras Temporada
Spanish style rice with seasonal vegetables, cremini, and oyster mushrooms with aioli (Vegetarian, Gluten-Free)

 

This Mamas House

Chef Crystina Nguyen

Lemongrass Pork Skewers
Wood-fired lemongrass pork skewers with roasted sticky rice in bamboo balanced off with jicama, green apple, and Asian herb slaw.

Echo & Rig

Chef Sam Marvin

The Butchers Steak
Hanging Tenderloin – Icon XB Wagyu (Tajima Bloodline) grilled over California Red Oak.
Preserved Lemon Chimichuri.

Saturday

Majordomo Meat & Fish

Chef Michael Rubinstein

BLT
Grilled house bacon, marinated sungold tomatoes, pickled onion, iceberg, ranch, on a fresh bing wrap

Mushroom BLT
Smoked maitake mushroom, marinated sungold tomatoes, pickled onions, iceberg, ranch on a fresh bing wrap

District One Kitchen and Bar

Chef Khai Vu

Bún Gà Nướng
Grilled chicken marinated in 5 spices. Honey with lemongrass over Vermicelli pasta and fresh Vietnamese herbs. Topped with scallions oil and Nuoc Cham

Larrea, Las Vegas

Chef Shaun O'Neale, Winner of MasterChef Season 7 on FOX

Nevada Raised Wagyu Burger w/ Kettle Chips
Brough Ranch Wagyu Beef, Calabrian chili aioli, tomato jam, caramelized onions, b&b pickles, smoked gouda, house brioche bun, fresh kettle chips

Toddy Shop® The Little Indian Bar

Chef Hemant

Tikka Taco
Wood Fire Grilled Tandoori Chicken, Tikka Masala Sauce, Sour Cream Raita, Pickled Onion, Cilantro, Kerala Parotta.

Sunday

Masazul

Chef Mariana Alvarado

Heirloom Blue Corn Tamales
Roasted poblanos and corn with cashew crema wrapped in banana leaves. (Vegan)

Peyote

Chef Justin Kingsley Hall

MENU COMING SOON!

Milpa

Chef DJ Flores

Fire Roasted Tostada
Fire-roasted beets tostada, edamame puree, pickled mushrooms, pumpkin seeds, onion, cilantro. Substitute beets for grilled octopus tostada.

Toddy Shop® The Little Indian Bar

Chef Hemant

Tikka Taco
Wood Fire Grilled Tandoori Chicken, Tikka Masala Sauce, Sour Cream Raita, Pickled Onion, Cilantro, Kerala Parotta.