2015 Moscato D’Asti
2017 Ferrari-Carano Fume Blanc
White Chocolate Cranberry Bread, Green Onion Focaccia Bread, Butter
Lobster Bisque, Fresh Lobster, Chives
Smoked Chicken Ravioli, Mascarpone Cheese, Gouda Cheese, Shallot Tomato Cream
Grilled Filet Mignon, Whipped Potatoes, Grilled Asparagus, Au Poivre Sauce
Herb Seared Crispy Chicken Breast, Roasted Cauliflower Parmesan Puree, Dark Chicken Jus
Crème Brulee, White Chocolate Nut Clusters, Peppermint Bark, English Toffee
Candy Cane Blondie
Egg Nog Pot de Crème with Brandy Jelly
Chocolate Hazelnut Crunch Bar
Strawberry White Chocolate Mousse
Red Velvet Cream Cheese Roulade
Black Forest Bread Pudding, Whipped Cream, Crème Anglaise
Put in charge of 2018’s holiday office party there was not a second thought as to where dinner should take place, #supportlocal favorite CRAFTkitchen opening their doors to sixty after-hours and providing an evening of food, fun and extraordinary hospitality that lasted past ten o’clock.
A three-year favorite for both dine-in and catering, though for many staff this would be their first actual visit to the Restaurant, early arrivals found the space rearranged to accommodate both couples and communal seating, festive music playing overhead and a variety of ornaments plus red satin napkins adding greatly to the ambiance.
Booked as a three-course Prix-fixe with menu deferred to Chef-Owner Jaret Blinn, lessons learned from a 2017 mess at Mingo Kitchen offered as guidance for this mixed group of ages, ethnicities and education-levels, it was with many predictably arriving late that others patiently sipped Beer or Wine available two-per-guest, the decision of some to “pre-game” raising noise levels as time went on and especially with the onset of games and “Secret Santa” at the end of the night.
Not the staff’s first rodeo, Jaret and his wife Tami having actually catered an even larger event earlier that day, it was once the majority were present that dinner was served, fresh Bread and piped Butter that many visually mistook for Marshmallows preceding Salad, Soup or Pasta, the Lobster Bisque made by slowly reducing Shells earning high praise from many though smoked Chicken Ravioli proved even better thanks to the complimentary flavors of Poultry, Cheese and creamy Tomato Sauce.
A fun group of employees and their guests, +1s including spouses and parents all-smiles for nearly four hours, it was with a glass of Sauvignon Blanc that a second course of Chicken and Steak was presented, others opting for Scallops that also looked great though the most popular choice was undoubtedly grilled Filet Mignon with Potatoes and Asparagus.
At this point lining the PDR with Desserts, Chef Blinn’s years at Red Rock put on full display, it was as games with big prizes took place that many indulged intermittently, Crème Brulee going fast as did a Red Velvet Cake Roll, though the very best choices included individual Strawberry White Chocolate Mousse Domes and housemade Candies plus CRAFTkitchen’s always-enjoyable Bread Pudding that on this day was loaded with Dark Chocolate and drunken Cherries.
FIVE STARS: Just like Breakfast, Brunch, Lunch or Catering CRAFTkitchen LV outperformed expectations for this private event, everything from food to setup and service fantastic from beginning to when things got a little crazy. Special thanks to Jaret, Tami and the rest for their hospitality and double to the staff who stuck around later than originally scheduled.
RECOMMENDED: White Chocolate Cranberry Bread, Lobster Bisque, Smoked Chicken Ravioli, English Toffee, Strawberry White Chocolate Mousse, Red Velvet Cream Cheese Roulade, Black Forest Bread Pudding.
TIP: White Chocolate Cranberry Bread and Black Forest Bread Pudding are both available for Christmas Pre-Order. Call 702-728-5828 until 3pm daily to place your order and schedule pickup. Last day to preorder is December 20th, by 2pm. Order pickup is available any day through December 24.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.