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The fare for the early-morning crowd of diehards, whom Palmer and Cigar Aficionado executive editor Gordon Mott dubbed the warriors of the Big Smoke Las Vegas, was a meal that the most hearty of men would appreciate. "I thought nobody would want to smoke cigars after two nights [of Big Smokes]," said Palmer. "The guys that show up for this are the real hard-core stuff." Palmer, the owner of 11 restaurants in the United States, including Charlie Palmer Steak in Las Vegas, stood before the crowd of hungry attendees to introduce his culinary creations. As he gave the cue to bring out the food, two doors on either side of the stage swung open, and a bevy of waiters came streaming out from the backroom carrying the entrées.
Palmer joined the audience in puffing on a C.A.O. Criollo Pato, the cigar paired with the meal, as he explained his choices. "I think of how the cigar is going to go with the food," he said. "Citrus does not go well. I tried to create a smoky composition. The steak was grilled over oak embers; the chipolte has a smokiness and peppery flavor. The Hobbs bacon has sweetness." When the time came for questions and answers, the crowd was slow in offering up inquiries. All that could be heard in the dining room was the clink of forks and knives on the rapidly emptying plates. "So quiet," Palmer commented in amazement. It was, perhaps, the greatest compliment any chef can receive. The diners went up to Palmer after the meal for autographs, and to thank him. One guest shook Palmer's hand, saying, "This is the best meal I have ever had." Next, it was time to work off some of the breakfast calories at the Roll Your Own event down the hall. Filed by Michael Moretti |
When starting the day bright and early with a number of cigars, it's wise to eat well. Sunday's seminars began with a hearty repast from chef Charlie Palmer, who began the "Real Man's Breakfast" seminar by recognizing the women in attendance. "Its not really a men's breakfast," said Palmer, "it is a tribute to the ladies."
There was no yogurt or granola at this breakfast. Everything set out was robust in size and flavor. The choice cuisine was steak and eggs, Charlie Palmer style, which means not the typical special you'd find at the local diner. Palmer's presentation was a grilled, plump filet mignon, coupled with a poached egg smothered in creamy hollandaise sauce served on a bed of potato hash and cilantro sauce. The dish was topped with a chipotle-tomato ragout and a strip of juicy Hobbs bacon, presented in a crown of golden fried onions. It was enough to induce tears of joy.