Media contact:
Kurt M. Fischer, International Food & Beverage Forum 425-562 2302

CULINARY MASTER CLASSES OPEN TO LAS VEGAS FOOD & WINE ENTHUSIASTS NOVEMBER 15-20, 2005

Las Vegas, NV, November 10, 2005:  Las Vegas foodies can learn from Masters of the craft at the World Gourmet Summit’s Culinary Master Classes to be held at the Green Valley Ranch Resort and Spa, November 16-19.  Celebrity chef Martin Yan will be among the star-studded line up, along with chefs from India, Hong Kong, North America and Shanghai.  The live demonstrations will focus on Indian, Chinese, Thai and American cuisine.  Tickets are available for the Master Classes at a cost of $85 per session per person. For information and registration visit www.worldgourmetsummitlasvegas.com

Wednesday, November 16:
Hemant Oberoi, Corporate Executive Chef, Taj Group of Hotels prepares Jheenga tukra in potato basket (Batter fried prawns tossed with tangy bell peppers and white onions); Kali mirch ka murga with pickled mango relish (Telly cherry pepper flavored chicken, infused with mint flavor), and Anjeer ke shahi tukre
(Bread and fig pudding)
Abdul Salam Quraishi prepares Gilavat kebab (Tender lamb kebabs served on saffron flavored bread); Khatte pyaaz ka murgh (Char grilled chicken cubes in pickled onion gravy), and Seb ki kheer (Green Cardamom perfumed apple milk pudding)

Thursday, November 17:
Features two Master Chefs from The Art Institutes, America’s Leader of creative culinary education: Raimund Hofmeister, Director of Culinary Arts at the Culinary Institute of Las Vegas prepares Truffled Seafood Chipolata in Lobster Velvet and the History of Gazpacho
Walter Leible, Director of Culinary Arts at the Art Institute of Phoenix demonstrates their signature dishes with Whole King Salmon.
            more/…

WGS Culinary Master Classes for Las Vegas Foodies/2

Friday, November 18:
James Fan from Shanghai representing China prepares Shrimp Toast; Minced Game Hen in a Lettuce Cup with Hoisin Sauce, and Beef Tenderloin “Peking Style”
Songchai Puckdee from Thailand demonstrates Larb Kai (Minced Chicken Salad); Yum Neua (Spicy Thai Beef Salad), and Tom Yum Kung (Sour and Spicy Shrimp Soup)

Saturday, November 19:
One of America’s most famous Master Chef Martin Yan, from the popular television series “Yan can cook” will demonstrate live his favorite dishes.  “The Magic Wok”: Tea Smoked Chicken (Chicken Breast Marinated in Green Tea, Star Anise, Ginger, Sesame Oil, Soy and Smoked over Rice and Green Tea Leaves); Fragrant Steamed Halibut (Halibut en Papillote with Chinese black beans, fresh ginger, fish sauce, a pinch of sugar and cilantro), Crispy Singing Lobster Wontons (Deep fried lobster wontons with Szechuan rice crackers with sweet and sour sauce)
He will be accompanied by Anil Rohera, The Corporate Pastry Chef of Albert Uster Swiss Imports who demonstrates Pastry Art Show piece with sugar, Pastillage and Chocolate; Refined Tasters of Chocolate Truffles, and Chocolate Ganache.

WGS Las Vegas is an event of the World Gourmet Club and the International Food & Beverage Forum in association with the St. Moritz Gourmet Festival, The Masters of Australian Food and Wine and the Grand Gourmet Festival Dubai.  Sponsors include Alaska Airlines, Broadbent Selections, Fiji Waters, Taj Hotels & Resorts, The Art Institute of America, Villeroy & Boch and WOW Traveler.