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2011 Big Smoke Evenings, Las Vegas

Andrew Nagy
Posted: November 1, 2011

(continued from page 1)

Cadillac displayed a diamond white colored CTS that caught the eyes of many attendees, as well as a xenon blue SRX.

While premium smokes and spirits may be enough for most, there was also a slew of cigars accessories makers at the parties.

Les Mann of Colibri could be seen educating folks about his company’s lighters and cutters, Humidipak gave away large bags with its Bóveda humidification devices inside, Liebherr was displaying its refrigerated cigar humidors, Rabbit Air showed off its Minus A2 air purifier, and Lotus, Black Label and Vertigo shared a booth while showing off their respective cutters and lighters.

In addition, humidor maker Daniel Marshall showed off some of his gorgeous cigar humidors, while Diamond Crown had a few of its own humidors on display.

Rounding out the booths were good life product makers BIGHORN golf, which featured a putting green, and watchmakers Carl F. Bucherer, Oris, Tutima, Ulysse Nardin and Bulova.

Food also played a major role at the parties, with nine of Las Vegas’ most well-known restaurants offering samples to hungry revelers.

Carnevino was serving up housemade pastrami that was topped with arugula salad and butternut squash. Tao brought a taste of the Orient with a ginger broth that had lobster and shrimp dumplings with shittake mushrooms in it.

Randy Fabry, Warren Connar at Cigar Aficionado's Big Smoke.
Randy Fabry and Warren Connor display the cigar treats they found.
Lavo was sampling an almond and parmigiagno-reggiano with stuffed medjool dates, serrano prosciutto covered in a pomegranate balsamic. Texas de Brazil served churrasco-style flank steak with horseradish mashed potato in a chimichuri sauce.

Attendees visiting Valentino were served a sample of polpettona tacchino with polenta and marinara gravy, and for dessert, gelato flavors white chocolate, strawberry and mango on a cone.

French cafe Morels served cups of four-cheese macaroni with chopped smoked country ham, and Charlie Palmer’s steakhouse offered braised short ribs with creamy polenta in a confit of tomato and black olive relish.


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Comments   1 comment(s)

John Gersic — Frisco, Texas, USA,  —  November 1, 2011 9:41pm ET

My wife and I have been coming to Big smokes since 1998 - our first being in DC but nothing ever compares to the Vegas events which we have made an annual event.

This year's (we went Friday evening) was excellent, there was more seating than year's past and the food and beverage was excellent. We spoke with the couple dressed in red that you talk about - he was a professional hat maker and was quite interesting to talk to - but that goes without saying. You meet people from all walks of life and different backgrounds - that is one of the best aspects of the event - different people who all mix for the night because of a common love of cigars!

Our only recommendation (actually my wife's and wish I thought of it) was to have the cigar booths in sequential order. It would make finding the booths easy as well as knowing "which number!" a particular booth is, but that is a minor issue and for some the hunt may be just as much fun!

Great event, I hope that both the economy and the "powers that be" allow this great tradition to continue.

To others, if you are not in the CRA, join and help protect events like these in the future!


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