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Bacchanal Buffet at Caesars Palace Celebrates First Birthday with One Millionth Guest, New Menu Items and a Record-Worthy Birthday Cake

September 13, 2013 Destination North America No Comments Email Email

Bacchanal Buffet was one of the most anticipated openings in the USA in 2012. Its nine kitchens under one roof helmed by a team of classically-trained, Michelin-starred chefs redefined the Las Vegas buffet experience.

In the first year, Bacchanal earned numerous awards including best buffet in Las Vegas by USA Today, Las Vegas Review Journal, Eating Las Vegas and Las Vegas Weekly; best desserts in the city by Vegas Seven; Stone-Cold Stunner by Eater Las Vegas and Surprise of the Year by Desert Companion. In addition to the 3,500 guests served daily on average, Bacchanal has hosted film legends like Morgan Freeman, renowned chefs including Guy Savoy and Gordon Ramsay, heartthrob Bradley Cooper and super model Tyra Banks. Bacchanal will celebrate its first birthday with a month of specials, announcements and a few surprises.

Yao Cheng and Tianshu Sun, one-millionth guest with General Manager Gabrielle Perez and President of Caesars Palace Gary Selesner

Yao Cheng and Tianshu Sun, one-millionth guest with General Manager Gabrielle Perez and President of Caesars Palace Gary Selesner

Bacchanal Welcomes its One-Millionth Guest just before It’s First Birthday

Bacchanal Buffet has achieved yet another extraordinary accomplishment to date – welcoming its one millionth guest in less than one year. The restaurant’s one-millionth visitor, Tianshu Sun, dined on Friday, August 30. Sun was welcomed by President of Caesars Palace Gary Selesner in front of the Bacchanal Buffet and in celebration, was prized with a luxurious Caesars Palace Las Vegas trip package. Sun received a two-night stay for two in deluxe accommodations at Caesars Palace, immediate seating and unlimited complimentary dining at Bacchanal throughout her stay and luxurious spa treatments at the award-winning Qua Baths & Spa. Reaching its one-millionth guest mark since its opening on September 10, 2012 is an exceptional achievement. Bacchanal, which averages an astounding 3,000 to 3,500 guests a day, has become a major hotspot and favourite among locals, travellers and celebrities.

 

Executive Chef, Michael van StadenNew Menu Items and Daily Specials

Bacchanal’s opening menu boasted over 500 items prepared fresh daily by the team of talented chefs recruited from Michelin-starred kitchens across the city. The staggering number of dishes would overwhelm many restaurants but the team at Bacchanal continued to push the boundaries by introducing more than 30 new dishes in its first year including a selection of mochi flavours, chilled pea soup with crab, chicken marsala and Bacchronuts—Bacchanal’s unique take on the popular pastry taking the world by storm. Additionally, Bacchanal features up to 15 daily specials, over 100 dishes total, inspired by the season and products available. Guests have been surprised by specials like braised rabbit, seafood risotto and Osso Bucco. Some specials that have been met with extraordinary guest response have become permanent fixtures on the menu. To celebrate Bacchanal’s first birthday, each week in September five new dishes will be introduced that will be staples on the menu moving forward.

Meet Michael van Staden, Executive Chef

Bacchanal’s 1.5 metre high, 10 layer birthday cake

Bacchanal’s 1.5 metre high, 10 layer birthday cake

Michael van Staden was instrumental in the development of Bacchanal’s initial menu and brings 15 years of culinary experience and dish development to the award-wining restaurant.

“I am so proud of what my team has been able to accomplish at Bacchanal in our first year. We have continued to be creative and push the envelope even after being crowned the best buffet in Las Vegas”, said Executive Chef Michael van Staden. “I’m humbled to work with such a passionate team and can’t wait to show our guests what’s to come in year two.  We have plenty of tricks up our sleeves”.

The South African has worked in celebrated kitchens including Jean Joho’s Eiffel Tower restaurant at Paris Las Vegas, Mistral at Hilton, Michelin-starred Alize at the Palms and Michelin-starred Michael Mina inside Bellagio. Van Staden’s experience has prepared him perfectly for overseeing a kitchen of over 100 team members and allowing the chefs to be creative in their execution within each of their nine distinct kitchens.

A Massive Birthday Cake to Mark The Milestone

To celebrate its first birthday, the bakers at Bacchanal have created a massive cake that will be on display throughout September. A team of chefs spent six days creating decorations made from 68 kgs of fondant to adorn the 1.5 metre high cake. The 10 layer cake includes a layer representing each of the nine kitchens plus one touting the awards collected so far. A “glass” chandelier made from spun sugar serves as the cake’s topper and each of Bacchanal’s design elements – wood, steel and glass – are represented throughout the layers.

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