Executive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam on a 7-day Northeast Canada Discovery voyage, and been at-the-stoves with Wolfgang Puck as the host chef at one of the most prestigious annual charity funds-raisers in Las Vegas.
We’ll chat about his incredible five-course, farm-to-table lunch Chef Eric cooked on the fly in Bar Harbor, Maine at The Looking Glass Restaurant there with Host Chef Matt McPherson. The Chefs had never cooked together previously. The Captain of the ms Maasdam was one of the fortunate attendees.
Last week Chef Eric was the host chef for Chef Wolfgang Puck’s 3rd annual “Sip & Savor” benefit at Spago Las Vegas. It benefits Keep Memory Alive.
It’s a mix-and-mingle, wine-and-dine event which gave the guests the opportunity to indulge in an interactive culinary affair sampling the signature cuisine of each of Puck’s six Las Vegas restaurants, paired with a number of Chef Puck’s favorite wines.
We’ll catch-up with Chef Eric. He’s at the Saturday morning Downtown Summerlin Farmers Market. Spago Las Vegas is selling limited-production artisan bread there (baked in their own kitchen) as part of their local community outreach.