Wednesday, September 29, 2010

The Stirling Club Presents Chef Oscar Toro

If you have ever dined at Asiate in Manhattan or Tetuya's Restaurant in Sydney, you may already be familiar with the culinary skill of Chef Oscar Toro. He has been a resident chef at both of these restaurants after his early start as chef de partie at the Four Seasons Hotel’s Fountain Restaurant in Philadelphia in 1999.

Nowadays, of course, he is best known as chef de cuisine at SUSHISAMBA in Las Vegas. But his experience at some of the world's finest restaurants contributed to him becoming the master chef he is today.

If you are unfamiliar with SUSHISAMBA, it is the only restaurant in the world to serve traditional Japanese, Peruvian and Brazilian dishes under one roof. Originally opened in New York, Las Vegas is one of the newest locations to offer up an incredibly diverse menu with sizzling meats from a robata grill, super fresh sushi, classic sashimi, and South American ceviche. Most fans rave about the fusion of these foods, which is no accident.

Some of it comes from Chef Toro and his extensive travels. In fact, he had just completed a three-month trek across Japan and Southeast Asia, sampling as many dishes as possible, before joining SUSHISAMBA. Even more remarkable, this trip was only his most recent culinary exploration. He has visited six continents in the past five years.

Chef Oscar Toro Visits The Stirling Club On Oct. 7.

For one night only, Stirling Club members and guests will be treated to a rare close encounter with Chef Toro as he presents a live cooking demonstration and dinner in the intimate setting of The Stirling Club, the most exclusive private club in Las Vegas.

The evening begins with a cocktail reception, where guests will be able to meet Chef Toro before he presents a live cooking demonstration. Immediately following the reception, guests can enjoy a remarkable dinner menu created especially for this special event.

The menu opens with jumbo shrimp ceviche with passionfruit, cucumber, and cilantro. The appetizer will be followed by seared OToro Kobe beef, tuna tataki, and miso-marinated Chilean sea bass. And, for dessert, participants will finish with warm chocolate banana cake with maple butter, banana chip, and vanilla rum ice cream.

This Is A Guest Chef Exclusive By The Stirling Club.

Participation for members is $65 per guest and reservations are required as seating is intimate and limited. Members may call 702-732-9700. Non-members considering The Stirling Club are encouraged to call Kathleen Gustafson at 702-784-4603, pending space availability.
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