@ large in Las Vegas

Nostalgia is a fine thing, and as much as Las Vegas today is a bustling modern city where 5-star hotels such as The Venetian, The Palazzo, Aria and Mandalay Bay, thrust their gleaming towers above older themed hotels, it’s the Movietone memories of scantily clad Hollywood stars in heart-shaped swimming pools, The Mob, and Frank Sinatra and his Rat Pack, that are imbedded in the memory.

Sure the casinos are still there, however the city no longer relies on them for revenue, today entertainment is king. You could stay there for two weeks when Maria Carey, Celine Dion, Elton John, or even our own Human Nature are in residence and still not see all the shows on offer.

However, for a conference organiser looking for a place with all the whistles and flutes, Vegas is tops for a conference or incentive.  

My arrival in Las Vegas on a whirlwind four day familarisation began in 40-45c temperatures. Mercifully AC is everywhere but not in the South Premium Outlets Shopping Mall and when it’s this hot, you’re better off at the North Outlets where the shops are in an undercover mall.

Note: June, July, August is probably not the time to organise your Las Vegas incentive. 

Las Vegas is entertainment central where everything from dancing, singing, acrobatics, comedy and a healthy amount of spectacle is on offer, including eight Cirque du Soleil shows and some of America’s best celebrity chef restaurants. This is especially of interest if you are not into playing blackjack or roulette in the many casinos.

One of the most enjoyable restaurants I dined in was Libertine Social at the Mandalay Bay Resort where I spent a few hours propped up at the bar overlooking their open kitchen and wood burning grill. Here, under the tutelage of executive chef Jamaal Taherzadeh I was presented with a tasting menu of seasonal ingredients, paired with some delightful cocktails, the names of which escape my remembering, although I’m sure vodka was involved.

The tasting plates started with kaluga caviar, corn pudding, brioche and a creamy garlic hommus with wood fired pita bread, continued with grilled Gulf shrimp, chorizo vinaigrette and soft polenta and ended with me begging for him to stop. Of course, when a dessert was pressed on me I was too polite to refuse, agreeing to just a small bite. True to his word instead of a Killing Them Softy chocolate cake with meringue and ice-cream he had deconstructed a slice into tiny bit-sized pieces.  “Truly, I said, “you should put this ‘bit-sized’ idea on the menu.”