At the Wynn Buffet

To celebrate a special occasion, we ended up at the Wynn Buffet just by chance and timing. We were hesitating in the line and allowed the couple behind us to go ahead while we made a decision. Upon hearing our uncertainty, they immediately said that Wynn had one of the best buffets in Vegas, along with Bellagio. They recommended it highly! Our hesitance resolved, we went ahead and were not disappointed. The quality of the food was great and there were quite a few standout dishes that I'm probably going to try to replicate at some point:

Mini-mozzarella ball relish--I didn't quite taste the relish part, but the mozzarella was incredibly fresh, and that alone was enough to make it stand out.

Curry-flavored lamb chop--my partner is not so much a lamb person but he is a good sport about trying it at every opportunity anyway. I was surprised to hear him say that it was good. The curry flavor helped mask some of the gamey lamb taste he dislikes. The lamb was suffering a bit laying under the heat lamps, but I imagine it would be awesome freshly made.

Buttermilk mashed potatoes--I love butter but I love potatoes more, so I'm not so much of a potato-flavored butter person. I liked this version because it was creamy, thick, and potatoey with a soft tang.

Roasted cauliflower salad--what did they put in this? Red cabbage, fennel, roasted cabbage, dried cranberries. The vinegar dressing wasn't too sharp but tasted very refreshing.

String beans in chili oil--they kept this crisp by not cooking the beans thoroughly, then bathed the whole thing in a good slathering of spicy oil.

Manhattan clam chowder--it's surprising I haven't tried this until now. Since dairy is a bit hard for me lately, I'm going to switch from the New England chowder to this just-as-delicious clam chowder.

Belle Helene--this was a light, luscious dessert with chunks of cooked pear, sponge cake, a cocoa flavored mousse and topped with whipped cream. So delicate and delicious and seems relatively easy (albeit time-consuming) to make.

Next Up

Carolynn Spence's deviled eggs: olive oil, lemon juice, red pepper flakes

Bowl of Deliciousness

Cook or heat up a serving of quinoa. Chop up some kimchi. Then open a small container of natto and mix it with soy sauce and mustard packets that come with it. Throw both the kimchi and natto onto the hot quinoa, mix, and enjoy.