Filed under:
Carnivale du Vin Kitchen
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Chef and Carnivale Du Vin Culinary Director, Chris Wilson, shows off humongous Alaskan King crab claws, fresh off the boat and headed for a corn soup.
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The Emeril's chefs
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Chef Ronnie Rainwater, of Delmonico Steakhouse in La Vegas, preps king crab legs in the kitchen at The Hyatt Regency.
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Chef Stacy Calles, of Emeril's Chop House in Bethlehem, Pennsylvania.
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Chef Sean Roe oversees culinary operations for Emeril's four Vegas restaurants.
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One of the many silent auction items at Carnivale Du Vin includes a handmade knife by Bobby Rico, made with a forged cable blade, and a warthog ivory and buffalo horn handle
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The Carnivale du Vin program for 2013.
