Planning a meeting in Las Vegas or attending a convention in Las Vegas and having to organize satellite events?
| Sep 19th, 2011 |
Central Michel Richard at Caesars Palace to Become Las Vegas' Newest Hot Spot for Meetings and Events This Fall
For Immediate Release:
This month, Central Michel Richard at Caesars Palace in Las Vegas debuts, offering meeting planners a winning option for their next private, small-group event. Central, now offering the first-ever 24-hour dining experience helmed by a James Beard Award-winning chef, is available for private events, offering flexible interior space and a spacious outdoor patio.
Pronounced sen-TRAHL, the restaurant’s most extraordinary element is its menu. Crafted to be not only delicious, but also—in Richard’s own words—“unpretentious and fun,” breakfast, lunch, dinner and late-night menus feature all the dishes he known for at Central in Washington, D.C., plus a substantial number of new dishes created especially for the Caesars Palace location. Executive Chef Todd Harrington and his team offer a variety of menus specially designed for group receptions and events, or will be happy to create a completely customized experience if a group so desires. Savory favorites from Richard’s existing repertoire include charcuterie and cheese selections such as “faux” gras terrine with country pate and a cheese plate featuring daily selections of three and five cheeses; sandwiches including the grilled mushroom and cheese sandwich and lobster burger; appetizers and the goat cheese Caesar sal ad. Main courses include Richard’s famous fried chicken, short rib pappardelle and syrah sauce and rotisserie chicken with roasted potatoes. Mouthwatering sides on offer include Brussels sprouts with bacon and creamy polenta, while Central’s dessert menu is highlighted by delectable items such Napoleons and chocolate lava cake.
As for the space—the 9,600-square-foot restaurant boasts a capacity of 300 total—220 seats inside and 80 outside on the restaurant’s picturesque French café-themed terrace that will officially open by late September, just when Las Vegas’ weather is at its best. Framed by large, potted cypress trees, the terrace will overflow into the historic Caesars Palace's Roman Plaza. Oversized windows and French doors will lead guests from the restaurant’s interior to the terrace and will remain open, weather permitting.
Even its location inside the world-renowned Caesars Palace is ideal; Central is situated inside the heart of the hotel’s bustling main lobby. Upon check in, guests immediately see Central’s 75-foot-long onyx bar where cocktails, like the cuisine, are served around the clock.
Central's colors reflect Richard's preferred palate of burgundy and green, which is evident not only throughout his collection of restaurants, but also in his cookbooks including “Happy in the Kitchen” and “Sweet Magic.” The floor is terrazzo with splashes of wood. Upon entry, a 10-foot-high screen with ever-changing imagery greets guests. Images include seasonal ingredients, as well as artistic renderings of Richard.
Amber-seeded, textured, colored glass lend itself to creating a bright, cheery space, reflective of Richard’s buoyant persona. This element accents areas throughout the restaurant including the bottle racks at the bar.
Because chicken occupies such a prominent position among Richard's signature dishes, it’s fitting the restaurant showcases an oversized rotisserie designed to simultaneously roast 40 chickens. As they slowly turn on their spits, the chickens emit savory aroma the restaurant’s patrons and passersby are sure to find irresistible.
Central also have a white wine room, located to the left of the main entrance and a red wine room positioned deeper into the restaurant; both rooms have 13-foot-high ceilings. The freestanding red room have a rotunda-like design, a burgundy floor and encased on three sides by glass, allowing guests to peer in from the main dining area.
Richard is fond of circular motifs, so artistic interpretations of dishes figure prominently into Central’s design scheme. One of the primary focal points is an 8-foot-high sculpture composed of stacks of white porcelain dishes appearing to topple. Additionally, dishes suspended from mobiles dangle from the ceiling intermittently throughout the restaurant. Of all locations in the world, Caesars Palace’s proliferation of circular and other rounded architectural motifs is among the many reasons Richard was aesthetically drawn to the property.
To incentivize meeting planners, Central is also offering a special rate of $65 per person for those who book holiday events and parties Nov. 15, 2011. With advance notice of at least 14 days, Central is also available for buyouts between the hours of 11 a.m. and 11 p.m. For more information, as well as for complete details and restrictions on the special rate for early holiday bookings, please call (702) 650-5921.
“For Central in Las Vegas, we are in a perfect location, being in Caesars Palace’s main lobby. Even the bar is incredible and a first for us,” beams Richard. “This is a dream come true. And trust me—this is going to be fun!”
For more information, go to www.centralLV.com. Find Michel Richard on Facebook at www.facebook.com/centralLV or Twitter at www.twitter.com/CentralLV.com (handle: @centralLV).
Pronounced sen-TRAHL, the restaurant’s most extraordinary element is its menu. Crafted to be not only delicious, but also—in Richard’s own words—“unpretentious and fun,” breakfast, lunch, dinner and late-night menus feature all the dishes he known for at Central in Washington, D.C., plus a substantial number of new dishes created especially for the Caesars Palace location. Executive Chef Todd Harrington and his team offer a variety of menus specially designed for group receptions and events, or will be happy to create a completely customized experience if a group so desires. Savory favorites from Richard’s existing repertoire include charcuterie and cheese selections such as “faux” gras terrine with country pate and a cheese plate featuring daily selections of three and five cheeses; sandwiches including the grilled mushroom and cheese sandwich and lobster burger; appetizers and the goat cheese Caesar sal ad. Main courses include Richard’s famous fried chicken, short rib pappardelle and syrah sauce and rotisserie chicken with roasted potatoes. Mouthwatering sides on offer include Brussels sprouts with bacon and creamy polenta, while Central’s dessert menu is highlighted by delectable items such Napoleons and chocolate lava cake.
As for the space—the 9,600-square-foot restaurant boasts a capacity of 300 total—220 seats inside and 80 outside on the restaurant’s picturesque French café-themed terrace that will officially open by late September, just when Las Vegas’ weather is at its best. Framed by large, potted cypress trees, the terrace will overflow into the historic Caesars Palace's Roman Plaza. Oversized windows and French doors will lead guests from the restaurant’s interior to the terrace and will remain open, weather permitting.
Even its location inside the world-renowned Caesars Palace is ideal; Central is situated inside the heart of the hotel’s bustling main lobby. Upon check in, guests immediately see Central’s 75-foot-long onyx bar where cocktails, like the cuisine, are served around the clock.
Central's colors reflect Richard's preferred palate of burgundy and green, which is evident not only throughout his collection of restaurants, but also in his cookbooks including “Happy in the Kitchen” and “Sweet Magic.” The floor is terrazzo with splashes of wood. Upon entry, a 10-foot-high screen with ever-changing imagery greets guests. Images include seasonal ingredients, as well as artistic renderings of Richard.
Amber-seeded, textured, colored glass lend itself to creating a bright, cheery space, reflective of Richard’s buoyant persona. This element accents areas throughout the restaurant including the bottle racks at the bar.
Because chicken occupies such a prominent position among Richard's signature dishes, it’s fitting the restaurant showcases an oversized rotisserie designed to simultaneously roast 40 chickens. As they slowly turn on their spits, the chickens emit savory aroma the restaurant’s patrons and passersby are sure to find irresistible.
Central also have a white wine room, located to the left of the main entrance and a red wine room positioned deeper into the restaurant; both rooms have 13-foot-high ceilings. The freestanding red room have a rotunda-like design, a burgundy floor and encased on three sides by glass, allowing guests to peer in from the main dining area.
Richard is fond of circular motifs, so artistic interpretations of dishes figure prominently into Central’s design scheme. One of the primary focal points is an 8-foot-high sculpture composed of stacks of white porcelain dishes appearing to topple. Additionally, dishes suspended from mobiles dangle from the ceiling intermittently throughout the restaurant. Of all locations in the world, Caesars Palace’s proliferation of circular and other rounded architectural motifs is among the many reasons Richard was aesthetically drawn to the property.
To incentivize meeting planners, Central is also offering a special rate of $65 per person for those who book holiday events and parties Nov. 15, 2011. With advance notice of at least 14 days, Central is also available for buyouts between the hours of 11 a.m. and 11 p.m. For more information, as well as for complete details and restrictions on the special rate for early holiday bookings, please call (702) 650-5921.
“For Central in Las Vegas, we are in a perfect location, being in Caesars Palace’s main lobby. Even the bar is incredible and a first for us,” beams Richard. “This is a dream come true. And trust me—this is going to be fun!”
For more information, go to www.centralLV.com. Find Michel Richard on Facebook at www.facebook.com/centralLV or Twitter at www.twitter.com/CentralLV.com (handle: @centralLV).
About the Company:
Reigning in the heart of the Las Vegas Strip, Caesars Palace is the world's best known resort-casino, celebrating the grandeur that was Rome in an 85-acre destination location that sets the standard for entertainment, dining and luxury. Ranking among the world's top luxury resorts Caesars Palace features 3,300 hotel guest rooms and suites, 23 diverse restaurants and cafes, five-acre Garden of the Gods pools and gardens, 50,000 square foot Qua Baths & Spa and 300,000 square feet of premium meeting and convention space. The 4,300-seat Colosseum sits just steps from celebrity chef restaurants and the acclaimed Forum Shops at Caesars and spotlights world class entertainers such as Celine Dion, Jerry Seinfeld, Rod Stewart (returning in August 2011), Elton John (returning in September 2011) and Shania Twain (beginning December 2012). Caesars Palace, along with all Caesars Entertainment Las Vegas resorts, including Planet Hollywood Resort & Casino, Paris Las Vegas, Fla mingo Las Vegas, Harrah’s, Bally’s, Rio All-Suite Hotel & Casino, Imperial Palace and Bill’s Gamblin’ Hall & Saloon, proudly prohibit adding hidden resort fees to hotel guest room rates.
ABOUT MICHEL RICHARD
Michel Richard exemplifies the art of cuisine and a love of his profession. Richard was a pioneer in French/California cuisine before moving to Washington, D.C., where Michel Richard Citronelle became his flagship restaurant. Richard's creativity can be seen in prestigious culinary publications such as Food & Wine, Food Arts and Bon Appétit. Chosen by the James Beard Foundation as Outstanding Chef 2007, Richard also won the James Beard Foundation Award for Outstanding Wine Service at Citronelle the same year and his second book, “Happy in the Kitchen” published by Artisan, won a James Beard Nomination. To rave reviews, and the 2008 James Beard Award for Best New Restaurant, he opened Central Michel Richard, which continues to be a highlight of the Washington, D.C. restaurant scene. Constantly engaged in something new, Michel, a modern French restaurant, opened at The Ritz-Carlton, Tysons Corner in fall 2010.
ABOUT MICHEL RICHARD
Michel Richard exemplifies the art of cuisine and a love of his profession. Richard was a pioneer in French/California cuisine before moving to Washington, D.C., where Michel Richard Citronelle became his flagship restaurant. Richard's creativity can be seen in prestigious culinary publications such as Food & Wine, Food Arts and Bon Appétit. Chosen by the James Beard Foundation as Outstanding Chef 2007, Richard also won the James Beard Foundation Award for Outstanding Wine Service at Citronelle the same year and his second book, “Happy in the Kitchen” published by Artisan, won a James Beard Nomination. To rave reviews, and the 2008 James Beard Award for Best New Restaurant, he opened Central Michel Richard, which continues to be a highlight of the Washington, D.C. restaurant scene. Constantly engaged in something new, Michel, a modern French restaurant, opened at The Ritz-Carlton, Tysons Corner in fall 2010.
Caesars Palace
(702) 731-7507
(702) 731-7507