Chef Scott Commings takes restaurants on an adventure

The Las Vegas Space at the Downtown Grand is full of energy and excitement. Sixty individuals wear fedoras and classic gowns while a projector plays images of old Vegas gambling establishments and gangsters, all while a charming pianist serenades visitors with requirements.

This is the biggest crowd yet for among chef Scott Commings’ Culinary Road Trip occasions. Tonight’s theme is “Vintage Vegas,” with Commings going heavy on family Italian classics– eggplant parm, arancini, meatballs and Caesar salad, all ready completely.

In past occasions, he’s focused on the cuisine of New Orleans, New york city and his house state of Wisconsin. Regional culinary hopscotch is the best way to showcase Commings’ fare. “I love to prepare whatever. As a chef, you continue to find out new methods to do things all the time,” he states.

Commings studied at Purdue University and moved around the Midwest prior to landing a gig with Loyola University Chicago, where he was part of a group that developed a sustainable campus with a five-acre organic farm.

That focus on high-quality ingredients is the chef’s sweet spot, in the garden and in the kitchen area. He thinks in using excellent products and preparing them in ways that let them shine, one of the reasons Commings won season 12 of Hell’s Kitchen area. The next action was working for the Gordon Ramsay brand name and after that landing at the Downtown Grand. The Culinary Roadway Trips are a microcosm of what diners can discover at Liberty Beat, the Grand’s American-style restaurant and live music venue where Commings developed the menu.

As Downtown Las Vegas continues to diversify and grow, it’s great to understand the area has a boundary-pushing chef that– delightfully– represents its broadening approach.

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