Dine at a “Table In The Sky” on Friday, March 4; Alizé at the Top of the Palms to host One-Night-Only Menu

Dine at a "Table In The Sky" on Friday, March 4; Alizé at the Top of the Palms to host One-Night-Only Menu
On Friday, March 4, Alizé at the Top of the Palms Casino Resort will host a special, one-night-only dinner in partnership with the Boston-based restaurant group, Himmel Hospitality Group

Titled, “A Table in the Sky,” the dinner will be a collaboration between Alizé chefs and Himmel Hospitality Group’s Culinary Director Eric Brennan and will encompass five courses with each one representing a different leg of the chefs’ journey from Boston to Las Vegas.

Fresh Strawberries
Fresh Strawberries

“This is a way for us to collaborate with chefs from across the country, share ideas, tips and techniques,” says Mark Purdy, executive chef, Alizé. “They’re bringing us some incredible ingredients—from chicken from Westwind Farms in Deer Lodge, Tennessee, to chilies from Sichler Farms in Albuquerque. It’s a great way for our chefs to step out of the norm for one night and really get creative with the menu.”

Himmel Hospitality Group owns and operates three restaurants in the Boston area: Grill 23 & Bar, a Boston institution; Post 390, an urban tavern in Back Bay and Harvest Restaurant, a culinary icon that recently celebrated 40 years in Cambridge, Massachusetts.

Dine at a "Table In The Sky" on Friday, March 4; Alizé at the Top of the Palms to host One-Night-Only Menu
Dine at a “Table In The Sky” on Friday, March 4; Alizé at the Top of the Palms to host One-Night-Only Menu

“Our team is taking an amazing culinary journey across the country, visiting people who are not only the best in the country at their respective crafts, but also our friends,” says Brennan. “We are visiting the best restaurants, farms, fishermen, ranchers and producers and this dinner will pay homage to these people, places, tastes and inspirations collected during our trip. We’re very excited to bring all of it to Alizé in Las Vegas.”

The road trip begins this spring with the Himmel Hospitality Group chefs visiting Washington, D.C. where the group will host a pop-up dinner with famed Chef José Andrés. Next, it is on to fertile Virginia vineyards, Kentucky bourbon country and Tennessee smokehouses. They will then make their way to Charleston, South Carolina, and the Florida Gulf to collaborate with fishermen at the forefront of sustainable fishing before visiting New Orleans for a bayou pig roast. Heading west to Texas, the Himmel Hospitality team will host a “young guns” chef pop-up and spend time hunting wild game at one of the only licensed wild game ranches in the United States. After Alizé, the trip will conclude in Southern California.

The menu and wine pairings for the evening will feature:

Cocktail Reception

  • Selection of passed hors d’oeuvres
  • Raw Bar Station featuring Chilled Snappy Lobster from Scituate, Massachusetts
  • Hand Sliced Benton’s Smoky Mountain Ham from Madisonville, Tennessee
  • Paired wine for reception: Vin Mousseux, Marquis deLa Tour


  • Poached Crawfish Tails, Pickled Cucumbers, Strawberries, Fennel Marmalade, Toasted Almonds and White Gazpacho (Paired wine: Riesling, Troken, Emrich Schönleber, Monziger Frühlingsplätzchen, Nahe 2013)
  • Smoked Greg Abrams’ Red Snapper, Root Vegetable Vichyssoise Paired with a Roasted Island Creek Oyster (Paired wine: Chablis-Vaudon, Joseph Drouhin 2014)
  • Westwind Farms Spring Chicken Stuffed with Foie Gras and Mushrooms, Fingerling Potato, Ramp Sauerkraut and Apricot-Mustard Jus (Paired wine: Pinot Noir, Patricia Green Cellars, Freedom Hill Vineyard, Willamette Valley 2014)
  • 100-day Aged Brandt Beef Rib Eye, Beef Cheek Salpicon with Sichler’s Farm Chilis, Blackberry Farms Cheddar Polenta, Pickled Shallots and Mustard Vinaigrette (Paired wine: Brunello di Montalcino, Castiglion del Bosco 2010)
  • Bourbon and Amaretti Bonet with Warm Sautéed Bananas and Almond Praline (Paired wine: Tokaji-Aszu, Royal Tokaji Co. 2008)

To book reservations for this special dinner, go to www.eventbrite.com/e/a-table-in-the-sky-tickets-21026324302?aff=es2. The price is $185 per person. The cocktail reception will begin at 6:30 p.m. followed by the dinner at 7:30 p.m.