Haute Black hosted a prestigious evening honoring the legendary chef and Haute Black Las Vegas cover star Wolfgang Puck at his newly opened Italian restaurant Caramá at Mandalay Bay on September 27. The exclusive Haute Black evening brought together notable partners including The Macallan, Johnathan Schultz, and Blue Heron.
The event was attended by notable guests including Kamal Hotchandani, CEO of Haute Media Group, Laura Schreffler, Editor-in-Chief of Haute Black, April Donelson, Senior Vice President of Haute Media Group, Rebecca Royster, Natalie Hersel, Sasha Schroeder, Tyler Jones, Emily Jones, Endre Holen, Sabine Brown, Dave Yonamine, Sandy Becher, Linda Yonamine, Khee Lee, Douglas Burks, and Alyssa Luminbao.
Guests savored a range of sophisticated cocktails featuring The Macallan 12-Year Single Malt Scotch Whisky. Highlights included the ‘Death & Taxes’ featuring The Macallan 12, Luxardo Sangue Morlacco, Carpano Antica Formula Vermouth, orange juice, and egg white; ‘Adios Nonino’ concocted with a blend of The Macallan 12, Nonino Amaro, Aperol, Luxardo Amaretto, and orange bitters; and the ‘Hummingbird’ infused with a mix of The Macallan 12, apple brandy, honey syrup, and lemon juice.
The exquisite dinner began with a stunning first course of heirloom tomato salad, served with burrata, frisée, basil oil, marinated olives, and toasted almonds. Guests had their choice of an entrée either grilled Mediterranean Sea bass with lemon and capers or a prime New York sirloin paired with a rich mushroom-red wine reduction.
Complementing the main dishes were family-style servings of wood-roasted carrots with currants and wildflower honey, Tuscan potatoes infused with rosemary, garlic, and Fiore de Sardo cheese, and rigatoni all’ amatriciana featuring guanciale, tomato, onion, and Pecorino Romano cheese.
The meal concluded with a decadent dessert course served family-style, including lemon semifreddo with seasonal fruits and pistachio crunch, and classic cannoli filled with sweet cream ricotta.
The exclusive dinner featured a curated tasting led by The Macallan brand ambassador Rebecca Royster of The Macallan M, one of the darkest whiskies The Macallan creates matured in a small hand-selected number sherry seasoned oak casks providing guests with a memorable sensory experience in one of the city’s most celebrated dining venues.
This unforgettable evening concluded with Wolfgang Puck himself, who was celebrated for his exceptional contributions to the culinary world.
