wynn - 2015 - issue 3 - winter
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STEVE WYNNON GETTING TO THE
HEART OF LUXURY
THE FINEST FLORAL FASHIONS AND MOST
SPARKLING JEWELS
HIGH STEAKSWYNN’S GOT THE GOODS, FROM
WAGYU TO KOBE AND BEYOND
WINTER 2015 / 2016
©2015 H
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Inc.
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HARRYWINSTON.COM
THE SHOPS AT CRYSTALS 702 262 0001
VIA BELLAGIO 702 479 2479
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BY T H E LU X U R I O U S S C E N T O F F R E S H R O S E S
F L E U R D E R O S E B Y M O R O C C A N O I L B O D Y T M
72 Lotus linen
embroidered dress ($16,600) and Serrure ring ($535), both by
Louis Vuitton.
Louis Vuitton, Wynn,
702-770-3492
FEATURES26 Steve Wynn: Magic KingdomsSteve Wynn refl ects on the infl uential hoteliers, designers, dream makers, and even showmen who helped inform his vision of Wynn Resorts at a very young age. By Andrea Bennett
56 Wynn Luxury: House of Mrs. PradaPrada opens a boutique on the Wynn Esplanade that is as faithful to the tradition of the venerable design house as it is
to its inimitable co-CEO and lead designer Miuccia Prada’s maverick sensibilities. By Lydia Gordon
68 Macau Spotlight: Magical BrewThe tea service at Golden Flower in Wynn Macau is intricate, precise, and attended by a tea sommelier whose mission is to fi nd your perfect brew—or the perfect match for dinner. By Jennifer Blossom
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WINTER ISSUE 2015/2016 • NO. 29CONTENTS
16 WYNN
Diamond Collection
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Wynn Las Vegas (702) 696-0146 The Shops at Crystals (702) 487-3160 The Forum Shops at Caesars (702) 418-3904
www.cartier.us
contents
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72 Flirty Floralsthe intimate spaces of Wynn and encore provide a lush backdrop for winter’s most romantic fashions.Photography by Bonnie Holland
78 A-List: Little LuxuriesMirror this season’s decadence with the most luxe and covetable fnds.Photography by Brian Klutch
82 Sparkle Seasonthe most effervescent in jewelry with the very finest in bubbly.
some combinations never lose
their luster.Photography by Brian Klutch
88 Wynn News: Treasure Trovetiny treasures ofers a highly curated selection of children’s gifts. By Karen Rose
90 All Access: Mirror MirrorBrioni brings its cutting-edge Miror to Wynn, changing not only the made-to-measure process, but also the luxury menswear industry as a whole. By Connor Childers
92 Très Chic Tressesclaude Baruk looks to Paris for the hairstyles to best complement this
season’s trends.By Abby Tegnelia
8218k white-gold and diamond
Franges swing bracelet by
Chanel Fine Jewelry
($222,000). Chanel, Encore,
702-770-3498
Style & Beauty
56
18 Wynn
Breguet, the innovator.Invention of the Breguet balance spring, 1795
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History is still being written ...
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Food & SpiritS
40 Food for Thought: Feast on Thisthe already sumptuous Bufet at Wynn gets a decadent new look—and even more incredible dishes. sensory overload? that’s the goal.
By Beth Schwartz
48 Food Spotlight: Prime TimeFor those who like their meat rare— or ultrarare—a beef even more precious than Kobe is now on the menu at Wynn. By Larry Olmsted
54 Vine Arts: Into the Lightcan red meat and white wine get along at the table?
By Amy Zavatto
96 Last Call: A Gala Afairthe crowned Apple cocktail at Andrea’s is a fresh pick this season.By Chris Stave
contents
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ON THE COVERS
LEFT (IN-ROOM): Barbara Kraft captures the redesigned Buff et at Wynn.
ABOVE (NEWSSTAND): The glowing new Costa di Mare in an image by Barbara Kraft.
CONTENTS
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IN EVERY ISSUE46 Discoveries: “As Exciting Every Time”Production designer Michael Curry shares a few of the aspects of Wynn and Encore resorts he most admires.By Karen Rose
94 Back Story: Hoop DreamsYou may never make the USA Basketball Men’s National Team, but for a few days each August at Wynn, you can play among the best of them.By Dave McMenamin
22 WYNN
260 years of continuous history is reflected in the Harmony Collection. A new legacy has dawned.
C R A F T I N G E T E R N I T Y S I N C E 1 7 5 5
H A R M O N Y
D U A L T I M E
Geneva official watchmaking certification
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1. The author of our Food Spotlight story on Wynn and Encore’s steak pro-
gram, Larry Olmsted, also writes the “Great American Bites” food column
for USA Today and covers gourmet cuisine for forbes.com. “I’ve been to
Japan several times, and even to Kobe to learn how the famous Kobe beef
cattle are raised,” he says, “but I have never seen anything quite like the
Snow Beef program at Mizumi. All that beef comes from just one ranch in
Hokkaido, and you can count the restaurants that serve it around the world
on one hand. It’s amazing that it is so accessible here at Wynn, along with
the rest of the Japanese program—the Kobe, the Ohmi, and the Kumamoto
beef. Those are enough to set it apart from every other resort, but even
the domestic oferings are exceptional.”
2. Photographer Bonnie Holland is inspired by all things fanciful and stun-
ning. Her clients include Bebe and Benefit Cosmetics, and you can see her
work at bonniehollandstudio.com and in this issue’s fashion feature. “This
issue’s story was particularly appealing to me,” she says. “There was such a
fluidity to it—a beautiful lighter-than-air quality. Wynn is a treasure trove of
tranquil moments and harmony, and it is these unexpected moments—like
finding koi fish or bamboo gardens or curved pathways—that make Wynn
special. Their attention to the tiniest detail or architectural curve or lighting
nuance creates a fusion of excitement and relaxation.”
3. Photographer Mikayla Whitmore, who shot our Food Spotlight piece,
will be featured in a Contemporary Arts Center exhibition called “Taste,”
which runs January 14 through February 5. “Steak, steak, and more steak
was on the agenda when I was shooting at the Wynn,” says Whitmore. “It’s
amazing to see how one genre of food can be prepared in so many differ-
ent ways, all yielding very scrumptious results. It was amazing to watch the
style of each chef and how they approached their task at hand. Each dish
had its own story to tell.”
Wynn magazine is published by GreenGale Publishing, LLC. The entire content is copyright
of GreenGale Publishing, LLC. No part of this magazine may be reproduced without the
express written permission of the publisher. Wynn magazine does not assume liability
for products or services advertised herein. Wynn magazine is a registered trademark.
Chief Editorial and Creative Officer Mandi Norwood
Vice President of Creative and Fashion Ann Song
Creative Director Nicole A. Wolfson Nadboy
Senior Managing Editor Karen Rose
Art Director Allison Fleming
Photo Director Lisa Rosenthal Bader
Photo Editor Marie Barbier
Senior Fashion Editor Faye Power
Associate Fashion Editor Casey Trudeau
Assistant Fashion Editors Connor Childers, Lisa Ferrandino
Copy Editors David Fairhurst, Julia Steiner
Senior Digital Imaging Specialist Jeffrey Spitery
Digital Imaging Specialist Jeremy Deveraturda
Digital Imaging Assistant Htet San
Advertising Sales
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Positioning and Planning Manager Tara McCrillis
Production Artist Marissa Maheras
Traffic Supervisor Estee Wright
Traffic Coordinators Jeanne Gleeson, Mallorie Sommers
ANDREA BENNETTEditor-in-Chief
MAUREEN SCHAFERPublisher
Wynn Editorial Advisory Board Maurice Wooden, Michael Weaver
Wynn Resorts Liaisons Nehme Abouzeid, Aga Abram, Shane Collins,
Taylor Shields, Hedy Woodrow
GREENGALE PUBLISHING, LLC | GREENGALE CUStOM PUBLISHING
711 3rd Avenue, Suite 501, New York, NY 10017 Phone: 646-835-5200 Fax: 212-780-0003
Managing Partner Jane Gale
Chairman and Director of Photography Jef Gale
Chief Operating Ofcer Maria Blondeaux
Senior Vice President and Chief Financial Ofcer John P. Kushnir
Chief Executive Ofcer Katherine Nicholls
24 Wynn
Gardens at Encore Beach Club. ph
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magic kingdoms steve Wynn refects on the infuential hoteliers, designers,
dream makers, and even showmen who helped inform his vision for Wynn Resorts at a very young age.
by andRea bennett
steVe Wynn
STEVE WYNN
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Should you ask Steve Wynn about
himself as a real estate developer
and hotelier, he might describe a
composite of Jay Sarno (the founder
of Caesars Palace), Ben Novack (who
built Fontainebleau Miami Beach), Bill Harrah
(founder of the Harrah’s empire), and Walt
Disney. In fact, on a recent visit, he went so far
as to suggest that if you were to shake them all
up in a test tube, out would pop a fully devel-
oped Steve Wynn.
His component personalities couldn’t have
been more diff erent. Sarno, for instance, rode
into Caesars Palace in a fl ower-bedecked
chariot for the resort’s 1966 grand opening, while
Harrah studiously avoided the limelight, allowing
the Harrah’s brand to take center stage. Disney,
meanwhile, worked diligently to conjure up a
Magic Kingdom that would forever occupy an
important piece of real estate in every child’s
brain. Novack and his hotel were symbols of the
glamorous party culture of midcentury Miami
Beach. But each man belongs to the postwar
pantheon of dream weavers most infl uential to
a young Steve Wynn. Even as an adolescent,
Wynn had an innate sense for luxury, and he
grew up in the golden age of burgeoning resort
kingdoms—Disneyland and Fontainebleau—criti-
cally evaluating them from the age of 15.
The obvious opulence of Wynn’s resorts belies
his sophisticated ideas about luxury, based on
the notion that guests should be cared for as if
each is the most important person on earth. At
this moment, you can conspicuously consume a
$10,000 cocktail (the Ono) at XS; dine on a beef
even rarer than Kobe (Hokkaido Snow Beef)
at Mizumi; design your own exotic bag at the
bespoke table in the new Prada boutique; bask
in the refl ected light from a monumental Jeff
Koons sculpture; be serenaded by a frog with the
voice of Garth Brooks at the fantastical Lake of
Dreams—and any number of other things impos-
sible to do in whatever city you came from.
“Listen, the commodious rooms with the
hand-woven fabrics, the beautiful stone and
ornamental iron—all of that is pretty standard
stuff ,” Wynn says. “If you’re surrounded by
beautiful things, you could feel lonely and
disconnected. But when you’re being attended
to, then the story comes to life. I could put you
on a nylon carpet in a chair that cost a fraction
of the one you’re sitting in, but if your every
need was met, you would have the feeling of
overwhelming luxury.”
In Wynn’s last year of prep school, his parents
sold the family home in Utica, New York, and
moved to Miami Beach, a change of address
that he calls perhaps the biggest factor in
determining his future career. “From spring
break at prep school my senior year until my
father died fi ve years later during my senior
year at Penn, I spent every holiday in Miami
Beach at our home on Pine Tree Drive,” he says.
“My folks had cabana 364 at the Fontainebleau
in Miami Beach, which in the ’50s was the single
most important destination on the planet. The
Fontainebleau was a world unto itself. There
were French gardens, shopping, restaurants,
swimming pools. Goldfi nger was fi lmed there.
You see the cabana there where he was playing
cards? Right above him was cabana 364.”
In the consumerist years following World War
II, everyone was talking about luxury, Wynn says.
“All of them, men and women, would sit around
the coff ee shop in the hotel and talk about the
owner, Ben Novack, and his glamorous wife,
Bernice.” That downstairs shop, Chez Bon
Bon, was the hotel’s nerve center, a 24-hour-a-
day New York deli (despite its French name).
Legendarily, the air-conditioning in the hotel
lobby was turned up high so that female guests
The Fontainebleau Miami
Beach entrance in 1955.
28 WYNN
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30 Wynn
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r)could comfortably swan up and down the Morris
Lapidus–designed “staircase to nowhere” in their
mink stoles in the heat of summer. “The place
dazzled me. It didn’t even have a sign, and you
had to have a key to get into the lobby. They
didn’t allow lookie-loos.” It was in the hotel’s La
Ronde Room that Wynn frst saw some of the
performers who were hitting it big in Las Vegas,
including Sammy Davis Jr., Jack Benny, Tony
Bennett, Frank Sinatra, and Elvis Presley.
Even as a teen, Wynn was forming incisive
conclusions about how a sense of intimacy
and fantasy should inform hotel architecture.
“The idea of creating a world that was better
than the outside world is, in literary terms,
very romantic,” he says. “The thing about the
Fontainebleau is that it had parts that you could
go to—from a two-story lobby with massive
windows to smaller spaces, formal French gar-
dens—that felt like you’d just discovered them. I
thought it would be a great life to build a place
like that. I changed my major from premed. I
wanted to be a developer like Ben Novack.”
Wynn credits two men as being the drivers of
fantasy destination resort development in the
late 1950s: Ben Novack and Walt Disney. “Walt
became much more famous for the park than
he did for the cartoons,” he says. “That television
show that was all about the wonderful world of
Disney was always about the park. Remember,
the theme of the show was to look at the palace.”
Jay Sarno was similarly afected by the
Fontainebleau, Wynn explains, building the
frst themed resort in Las Vegas, Caesars
Palace, partly with money from Jimmy Hofa’s
Teamsters union. “Caesars almost became
as big as the town,” he says. “It was hard to
separate Caesars Palace from all its prizefghts
and stars. Prior to Caesars, all the hotels on
the Strip were identical. The Riv, the Flamingo,
the Sands, the Dunes—they were all casinos
in front of a motel building. Caesars Palace
was a fantasy world totally integrated like the
Fontainebleau, only more themed.
“All of those infuences matured while I was
impressionable,” Wynn adds. “Disneyland became
from top: The Fontainebleau cabanas as enjoyed by
James Bond in Goldfnger; Jeff Koons’s three-ton Tulips
(part of the artist’s “Celebration” series) departs Wynn
Las Vegas for Wynn Palace in Macau in April.
STEVE WyNN
A JOURNEY THROUGH TIME – WITH RIMOWA
RIMOWA STORE LAS VEGAS: THE SHOPS AT CRYSTALS, 3720 S. LAS VEGAS BLVD. SUITE #228 www.rimowa.com
The 1920s marked the beginning of modern air travel and the golden age of Hollywood. In 1919, Hugo Junkers presented the world’s fi rst all-metal commercial aircraft. It was made using the aircraft aluminum alloy discovered by Alfred Wilm in 1906.
In 1950, RIMOWA presented its suitcase with the unmistakable grooved design made of the same material – at the time, it was the lightest suitcase in the world. RIMOWA was a real pioneer in the sector, starting the trend for lightweight luggage back then.
32 Wynn
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from left: Steve Wynn and Frank Sinatra at the Golden Nugget, circa 1984; Disneyland, 1960.
an institution by 1960, as did the Fontainebleau.
And then I get a chance to come to Las Vegas,
which seems to me the perfect way to combine
the glamour of the movies and the Fontainebleau
with the security of the bank. The father of one
of my fraternity brothers from Penn was the
chairman of Caesars, so there I am at Caesars
on opening night in 1966, and I’m 24 years old.
And Las Vegas feels like the promised land.”
Years before Wynn would build the Mirage,
with its 3,000 rooms and spewing volcano,
capitalizing on the “fantasy factor” that the
Strip was ready for in 1989, and the $1.6 billion
Bellagio, which blew Las Vegas’s collective mind
in 1998, he learned another important lesson
about luxury—one having nothing to do with
Roman chariots, summer furs, or pyrotechnics.
It was 1973, Wynn had been elected chairman
and president of the Golden Nugget, and he was
going to visit the Nevada Gaming Commission in
Carson City for the fnal hearing on his license.
“In those days, you had to be found suitable,”
he explains. “I rented a car at the Reno airport
and made a reservation at the Harrah’s hotel on
Virginia Street, a downtown hotel in Reno that’s
bare-bones. And when I pulled up my rental car
to the curb, it felt like pulling up to the Plaza.
This young kid comes and says, ‘Welcome to
Harrah’s. Are you just visiting or are you check-
ing into the hotel, may I ask?’ And he gave me
his card with an extension and had my bags sent
directly up and said, ‘Don’t you worry about a
thing, Mr. Wynn. If you call that number, we’ll
have your car waiting.’ And I’m thinking, Whoa.
He walks me over to this cheap glass door and
welcomes me again to Harrah’s. I go up the
escalator, and there’s a young woman behind a
wooden front desk, and she gives me a greeting
that’s just as nice as the one I got downstairs.
“Now at this point she looks down—they didn’t
have computers in those days; they had registra-
tion cards—and she sees the reservation request
and it’s in red, which means complimentary, and
the authorizer is Rome Andreotti, the guy who
ran the casino. And I’m in the Presidential Suite.
She says, ‘Oh my goodness, Mr. Wynn, you’re
in the Presidential Suite. Are you gonna love
this room—it’s the nicest one in the hotel! Mr.
Andreotti has taken very good care of you! We’re
delighted to have you. Are you just staying the
one night?’ ‘Yeah, I’m going to Gaming Control
in the morning.’ ‘Well, good luck, Mr. Wynn, and
again, if there’s anything you need, just pick up the
phone—there’s a butler service in your suite. Your
bag will be upstairs.’ I hadn’t even made it to the
room yet, and okay, it was a lobby with a nice car-
pet, but I’m dazzled. And I make up my mind that
that’s what I want with my employees. What the
hell were they feeding these guys? How did they
get that warmth? You know, 40 some odd years
later and I can still see her face and hear that
valet door kid. Now there’s luxury.” (Wynn tracked
down the Harrah’s human resources consultant
and hired him right away at the Golden Nugget.)
Somewhere between the Fontainebleau’s
cabana 364 and Carson City, Steve Wynn found
his hospitality core. “I was infuenced by a whole
bunch of forces that the men before me could
not have experienced the way I did,” he says.
“Disney played no role to Novack. Bill Harrah
didn’t know from the Fontainebleau and he didn’t
know from Disney. Sarno never gave a damn
about Reno because it was Squaresville.” But
Wynn saw them all in their heyday, “and I had that
Harrah’s experience tattooed on me forever. And
that gave me a richer experience. I was going to
combine all the magic I’d seen with the service of
Harrah’s.” And he’s been doing it ever since. n
STEVE WYNN
34 Wynn
Gold ribbon cuf by
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alexisbittar.com. Pumps by
Rene Caovilla ($3,600).
Wynn Collection, 702-770-
3545. Optics clutch by
Judith Leiber ($4,495).
Bags Belts and Baubles,
Wynn, 702-770-3555
a-list
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the Most luxe and covetable finds.
photography by brian kLutch
styLing by casey trudeau
36 Wynn
a-list
Cofee-table book by Graf
($95). Graf, Wynn, 702-770-3494.
slippers by Kevyn Wynn ($250–
$295). Wynn Collection, Wynn,
702-770-3545; Wynn LVNV, 702-
770-3470; and Encore Homestore,
702-770-5477; kevynwynn.com.
Platinum Han espresso cup
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38 Wynn
Ewert lace-up shoes by
Jimmy Choo ($1,195). Wynn
Collection, Wynn, 702-
770-3545. Palladium and
lacquer cuf links ($480)
and wallet ($1,950), both by
Hermès. Hermès, Encore,
702-650-3116. Ronde
Croisière de Cartier watch
by Cartier ($5,300). Cartier,
Wynn, 702-770-3498
a-list
40 WYNN
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he Buffet at Wynn was never a room
one would describe as austere, what
with its Carmen Miranda–meets–
Willy Wonka décor; its central, sky-lit
atrium bursting with oversize fruit
and flowering trees; a dessert counter drawn
straight from a sugar-crazed child’s wildest
fantasies; and at least 16 live-action cooking sta-
tions. Just when you might think a dining venue
FEAST ON THISThe already sumptuous Buff et at Wynn gets a decadent new look—and even more incredible dishes. Sensory overload? That’s the goal. BY BETH SCHWARTZ
has hit its sweet spot, however, Wynn tradition
says it’s ripe for a refresh.
Its newest incarnation, replete with sushi
station, hand-dipped chocolate treats, more
than 100 new dishes, and a theatrically fl aming
rotisserie defi es any attempt to describe it
without hyperbole. The fi rst feeling that should
come over people who dine there this holiday
season, according to Roger Thomas, Executive
Vice President of Design and Development for
Wynn Resorts, is delight. “It is a delicious and
exquisitely presented experience with every
one of the fi ve senses considered,” he says.
From the start, the Wynn buff et experience
is visual, as guests enter beneath an array of
chevron-patterned, tasseled draperies in vivid
colors of persimmon, tangerine, lemon, and
raspberry lollipops. As splendid as freshly picked
fruit, those same hues are refl ected throughout
the buff et area, appearing on awnings and
seating, and as accents on walls and ceilings.
In addition to brightly colored awnings used
to identify food stations, sculptures of stainless-
steel tuna, mahi mahi, sausage links, and ham
artfully designate the seafood and charcuterie
stations. “In the 16th or 17th century, signage
was not in language but rather visual cues. In
turn, we have created sculptures in gold and
PlaceCaption Hrer plac ecapt ion hereplace
captionhere placecaption hHrer plac ecapt ion
hereplace captionhere placecaption her eplace
The atrium at the Buffet
at Wynn offers guests an
experience that is both
visual and gustatory,
from vivid candy hues to
tableside Champagne.
FOOD FOR THOUGHT
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Fire & ice
“We are trying to create a conversa-
tion and draw the guest in,” says
Executive Chef Russell Parker of
the grill and rotisserie that are just
two of the focal points that bring
the element of fire to the newly
refreshed Buffet at Wynn.
The centerpiece rotisserie featur-
ing a dramatic open flame rotates
through different large cuts of
meat. “Boneless lamb, trussed and
filled with more leg of lamb, prime
rib, roasted whole ducks that are
stuffed, salmon, chickens, and whole
pigs, of course, that goes without
saying,” explains Parker of the rotis-
serie’s succulent offerings.
The rotisserie isn’t the only fire
element to generate excitement for
Wynn buffet guests. A Wood Stone
parrilla grill is also bringing the the-
atrics of an open flame. “Basically
anything you can put on a grill, we
are going to put on that station,”
says Parker of the grill, the first of its
kind in a US restaurant.
On the other end of the elements
spectrum, diners will be able to
catch an ice show at the buffet’s
Italian Rotunda ice cream cooler.
“It rotates in a spiral direction so
guests can see all the flavors,” says
Parker. “Guests will basically pick
the ice cream of their choice, and
the chefs can hit a button, and it will
spin back around so we can serve
our guests.” Enjoy the experience—it
will only be a matter of time until
Wynn’s wizards find a way to top it.
silver to turn signage into art,” explains Thomas.
The sensory consideration of sound at
the bufet has also been enhanced with the
addition of 177 speakers. “We wanted to add a
more attractive audio experience so that when
you are selecting your food, you experience
beautiful music rather than the noise of the
kitchen,” says Thomas, noting, “With a room
like a bufet, it looks and sounds like you are
entering a party in progress.”
It goes without saying that the carefully
chosen cuisine is the focal point of the
gustatory wonderland at The Bufet at Wynn.
Diners encounter stations that include South
American rodizio meats roasting on a grill with
an open fame, fresh sushi rolls being prepared
in front of them, a station featuring a rotating
drum of bottomless crab legs, and a rotisserie
laden with a carnivore’s feast of everything
from prime rib to whole ducks.
“We wanted to make it so you would have a
hard time choosing because it all looks good,
regardless of what you thought you were going
to select,” explains Wynn Bufet Executive
Chef Russell Parker of the live-action stations
and 120 new dishes that have been thoughtfully
curated for the bufet.
From the healthful red kale salad bathed in
sea salt caramel vinaigrette to the decadent
baked Caribbean grits with criollo shrimp, there
“We wanted to make it hard to choose because it all looks good, regardless of what you thought you
were going to select.”—russell parker
A candy wonderland
dangles over vats of dark,
milk, and white chocolate.
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TO BREAK THE RULES,YOU MUST FIRST MASTER THEM.
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44 WYNN
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is no shortage of options for diners regardless
of allergies or special diets. “We have chefs
available to walk with guests through the whole
buff et and specifi cally guide them to dishes that
fall within their dietary restrictions,” says Parker.
The centerpiece of The Buff et’s dessert
station—a large sculptural display with three
pools fi lled with white, dark, and milk chocolate
created specifi cally to amplify guests’ dessert
bacchanalia—was surely inspired by Willy
Wonka’s Chocolate River. “It encourages our
guests to have fruit, ice cream, and cakes
freshly drizzled with chocolate as they desire,”
says Thomas.
Also new is an assortment of warm desserts.
“When we fi rst sat down to discuss the
renovation, we talked about our favorite things,
FROM TOP: The candyland theme continues in the refreshed
dining room; sculptures of fi sh fi ttingly adorn a seafood
station replete with fresh crab legs and claws.
and we realized we were missing classics like
chocolate lava cake, warm apple tart, and sticky
toff ee pudding,” recalls Parker, who has upped
the sweet off erings from 22 to 39. “There are
cobblers, butterscotch bread pudding, and
crepes made to order, and we will be baking
cookies and madeleines on the station.”
“We are looking to put that olfactory
sensation out there,” explains Parker of the
aroma of freshly baked desserts wafting
through the room. “These sensational smells
create excitement for the guests causing them
to explore what is on each station.”
With all of the senses engaged in the most
exquisite of ways, The Buff et at Wynn is
the golden ticket to discovering the holiday
season’s most irresistible delights. ■
FOOD FOR THOUGHT
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1. the fabrics“Wynn and Encore utilize soft materials throughout, and this is
extraordinarily rare within public spaces. These rich and inviting
surfaces are found in valances, lighting fixtures, and wall coverings.
Mr. Wynn and Roger Thomas [Executive Vice President of Design
for Wynn Design and Development] accomplish this beautifully.
The use of fabrics is really tough in interior surfaces, because they
drape differently over their time, and they’re fairly transient in
terms of color fading. They’re tricky and require fastidious clean-
ing and maintenance. What’s really amazing at Wynn is that all the
interior soft goods are impeccable. They’re maintained to the point
that they look like they did the day they were installed. Other indi-
viduals would make the choice to not use them—they would do hard
surfaces that would be cleaned with some caustic cleaner. But Mr.
Wynn is a designer’s designer, as is Roger Thomas. And they offer
that familiarity—that you can trust that you’re gonna go in and it
looks and smells and feels exactly like it should, like it was intended,
like the day we opened. And so what happens is, it makes you feel
as excited every time.”
3. the base“What’s so hard in today’s world of so much
information is establishing simplicity and a
wholistic clarity to what one is trying to do.
And Mr. Wynn has this—there’s a feeling that
surrounds the choices he makes. There’s a
familiarity to it, but he’s always surprising
you. Mr. Wynn has a very specific chocolate
brown used in various ways throughout his
properties. This brown is rich and strong, like
his voice. To me it’s his use of the nuance of
brown through the interiors that is really gor-
geous. It’s become familiar and is a strong base
to support the vivid use of rich primary colors.
Like Rembrandt would use this brown and
then build on it—he was famous for it. But it’s
a misunderstood color, and one of the most
varied in the spectrum. It can be warm, it can
be cool, it can be light, it can be rich. It is actu-
ally a very tricky color. But it’s a good base, like
the velvet that Tiffany puts their jewels on.”
2. the escaLatOrs“I never tire of the incredible experience of descending the spiral escalators into Parasol Down.
The animation of the stairs and parasols is poetry in motion. Many people don’t realize they move.
I helped consult on that, and we didn’t want to make it overly active.... But in natural environ-
ments—in a forest, in an ocean—there are cycles—the way the sky is moving and shadows are
changing—so it gives an organic
story to the room. When there’s
motion around you, it kicks in
your cerebral cortex to a slightly
heightened awareness. It makes it
exciting and stimulates the envi-
ronment to have those opposing
motions. You have these parasols
slowly shifting up and down like
clouds, and then you have this
movement of the escalator.... If
you walked down the stairs, it
would still be grand, but there’s
something about this smooth glid-
ing motion. It always makes me
feel giddy and slightly royal.”
“As ExcITED EVERY TIME” Production designer Michael Curry shares a few of the aspects of
Wynn and Encore that he most admires.
specializing in transformational scenery, large-scale puppetry, costuming, and character design, Tony Award–winning production designer Michael curry has enjoyed a working relationship with steve Wynn for more than 20 years. His designs can be seen in Le Rêve—The Dream as well as the show on Wynn’s Lake of Dreams, and he is currently developing an intimate theatrical experience for The Wynn steakhouse at the soon-to-open Wynn Palace in Macau. “Mr. Wynn is a modern-day Medici,” curry says. “He wants great artists to be able to confer with, and I enjoy that he really values my opinion. It’s been a trusting, great relationship, and it’s helped
me grow as an artist—and I hope I’ve helped him.” Here curry shares a few examples of ways in which, as he says, “Mr. Wynn has created a bunch of stage sets where the guest gets to be the performer.”
46 Wynn46 Wynn
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48 WYNN
Japan’s Hyogo Prefecture is home to
the strictest beef grading rules on
earth, standards that make the USDA
scale of Choice, Select, and Prime
seem amateurish by comparison.
Inspectors grade each animal on five different
variables, the most crucial one being the beef
marbling standard. The Japanese are obsessed
with marbling, and when Canadian food writer
Mark Schatzker visited the country for a chap-
ter in his book Steak, he described a quality
cut as “So fatty that ‘meat’ may no longer be
the correct term for it… beef ornamented with
wisps of fat that looked like crochet work, a
pervasive filigree that reached into every nook
of red muscle.”
That is why beef from Japan is so prized
worldwide, and in Hyogo they take this very
seriously, because it’s the only place on earth
where real Kobe beef can originate. Kobe is
the most famous and expensive steak on earth.
But because the name was never afforded
trademark protection in the US, it is widely
misused in restaurants, and an estimated 99
percent or more of all beef sold as Kobe in this
country is not Kobe at all, or even Japanese. So
little is exported that the Kobe Beef Association
licenses individual restaurants and hotels to
receive it. In the entire United States, only
three such licenses have been granted: to res-
taurants in New York, Hawaii, and Las Vegas,
where it is held by Wynn. But the exotic and
varied nature of Wynn’s beef program doesn’t
PRIME TIME For those who like their steaks rare—or ultrarare—a beef even more precious than
Kobe is now on the menu at Wynn. BY LARRY OLMSTED PHOTOGRAPHY BY MIKAYLA WHITMORE
FOOD SPOTLIGHT
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start and end with Kobe. From domestic
hybrids to a breed even more elusive than
Kobe, the Wynn beef repertoire is gaining
international renown.
“At SW and Mizumi, they have real Kobe,
which is very rare,” says Joseph Elevado,
Executive Chef at Andrea’s in Encore. From
Kusunoki Farm in Kumamoto Prefecture,
Andrea’s carries high-end Japanese wagyu
rated A5, the highest score the country awards.
All real Japanese wagyu beef is scarce in the
US, but other regional meats are available in far
greater supply than Kobe.
“We all know a USDA Prime New York strip—
that’s the benchmark,” says David Walzog,
Executive Chef at SW Steakhouse, which has
a huge variety of beef options. Prime is the
highest grade that American beef can receive,
awarded to less than 2 percent of all meat pro-
duced in this country and typically available
only to top-tier steakhouses. All the regular
domestic steaks served at SW are Prime. “If
you consider that steak to be a 10 in terms of
marbling, beef flavor, and ‘steakiness,’ then
something like the Snake River Farms domestic
wagyu we offer would be a 13, with more mouth-
feel, richness, and layered fat. In comparison,
Kobe, Ohmi, or the A5 wagyu would be around
18 to 20.” Considering that Prime is already a
very high standard, that’s a quantum leap—and
the reason that dedicated red-meat lovers are
making special trips to Wynn and Encore to
sample all the myriad offerings.
Almost all high-level Japanese beef comes
from purebred black wagyu (which means
cattle) and has similar taste, texture, and
appearance. But like wine, Japanese beef is
highly regionalized, with some places more
famous for quality, especially Kobe, Ohmi,
and Matsusaka. “They are the holy trinity of
Japanese beef,” says Walzog, “the most presti-
gious, and we carry two of the three: Kobe and
Ohmi. The Ohmi has the most characteristic
beef texture. It’s still very silky, soft on the pal-
ate, and much richer than American beef, but
the Kobe has more fat dominance.” SW also
carries a third regional Japanese wagyu, from
Ideue Farm in Kagoshima Prefecture, with more
balanced fat content.
Wagyu cattle have been exported for breed-
ing in other countries, especially Australia and
left: A dry-aged tomahawk chop at SW Steakhouse. below: A Kobe dish at
SW, one of the few restaurants in the country licensed to serve authentic
Kobe beef. right: Executive Chef David Walzog of SW preparing Kobe.
Wynn 49
50 Wynn
top: Creole-spiced bison rib eye. above: Chef Rene Lenger
of The Country Club at work in the kitchen. right: The
Country Club’s Australian wagyu beef carpaccio.
the United States, but they are often crossbred
with less expensive and more productive cattle
to increase yields and reduce costs. Because
the greater amount of fat in Japanese beef
needs to be rendered by cooking, most chefs
don’t like to use it raw, so Australian wagyu
is the choice for the signature beef carpac-
cio at The Country Club—A New American
Steakhouse. “The carpaccio has been on the
menu since the very first day—along with
the corn chowder, it’s a staple of this place,”
explains Executive Chef Rene Lenger. “When I
eat Kobe, I want it to be at least medium rare.
The Australian wagyu is a crossbreed so it has
less marbling, and the flavor comes through
better when cold.”
Several of the restaurants at Wynn offer
domestic wagyu beef from Snake River Farms,
which Elevado explains is from wagyu heifers
crossed with Angus bulls, called “Wangus” in
the beef industry. “The marbling is much bet-
ter than Prime, but not as much as in Japanese
beef,” he says. While everyone agrees that
imported Japanese wagyu is distinctive and rec-
ognizable, not everyone thinks it’s the best, and
Center Fusion
Andrea’s puts a modern Asian-
inspired spin on its dishes,
offering guests the chance to
try rare Japanese wagyu or
classics with a twist, like the
signature New York strip. “It’s
our best seller,” says Executive
Chef Joseph Elevado. “We take
a USDA Prime New York strip
steak, broil it, slice it, then drop
it in a sizzling-hot cast-iron skillet
with our special wasabi demi-
glace, and we bring it right to
the table, sizzling and covered
in that delicious sauce. It’s a
Japanese-inspired riff on a clas-
sic French sauce paired with one
of the most American favorites.”
Elevado’s wagyu program
offers options that encourage
guests to try “table shares”—
sampling menus that feature
wagyu beef tartare (using the
less-fatty Snake River Farms
domestic wagyu/Angus cross-
breed) as well as domestic
wagyu sliders. For diners who
want pure Japanese A5 beef,
Andrea’s has a trio of interest-
ing options. As an appetizer,
a two-ounce portion is sliced
into about five thin pieces, then
seared in garlic oil and served
with wasabi, ginger, and soy, not
unlike the popular preparation
of seared ahi tuna. Alternatively,
the appetizer can be cooked
tataki-style, in which the slices
are lightly seared on all sides
on a hot stone with ponzu sauce
and green onion. Andrea’s also
offers whole wagyu steaks,
served on a sizzling plate with
a trio of dipping sauces on the
side so the beef takes center
stage. “Some guests like to get
two ounces of each wagyu and
try them side by side,” Elevado
says. “We’ve just added another
Japanese wagyu from Ohmi to
the menu. Needless to say, these
are very high-end luxury items.”
Food SPoTLIghT
52 WYNN
some diners find it too fatty, like eating butter.
All the chefs interviewed recommend consum-
ing it in much smaller portions, no more than
four to six ounces per person. Elevado suggests
that wagyu novices try the domestic version
first, as a stepping-stone to the intensely fatty
Japanese beef. Many visitors try a sampler of
Kobe, Ohmi, and Ideue at SW, Kusunoki and
Snake River at Andrea’s, or Kobe and Hokkaido
Snow Beef at Mizumi.
The latest addition to the Wynn family of
exotic steaks, Snow Beef is even rarer than
Kobe. It is produced by just one farmer, on the
cold, snowy island of Hokkaido, the northern-
most in Japan, known for its skiing and its long
winter. “They call this farmer the ‘wagyu meis-
ter,’ and he has devoted his entire life to raising
them,” says Devin Hashimoto, Executive Chef
at Mizumi. “Because it’s so cold and they use
corn as feed, you get this uniquely sweet taste
from the beef. He only slaughters four head a
month: One stays on Hokkaido, one goes to a
restaurant in Singapore, one gets split between
two places in Seattle and San Francisco, and
one comes here. During Golden Week, we have
a lot of Japanese guests come in, and we had
people from Tokyo and Kyoto who don’t get up
to Hokkaido telling us that they had to come to
Las Vegas to finally try it for the first time.”
Imported and domestic wagyu are not the
only choices for beef lovers at Wynn. All the
restaurants still do a brisk business in USDA
Prime beef, often dry-aged, which concentrates
and elevates the flavor, with SW serving classics
like a dry-aged tomahawk chop, a 44-ounce por-
terhouse for two, and a rare double rib eye. To
offer yet another taste profile, Walzog recently
added a grass-fed natural domestic steak from
a boutique Oregon farm. Slightly leaner than
traditional grain-fed domestic beef, with a fat
ratio closer to that of wild salmon, grass-fed
is the standard in the world’s largest beef-
consuming nations, Argentina and Uruguay, and
is becoming increasingly popular in this country.
The Country Club also offers grass-fed steaks
alongside grain-fed, but Chef Lenger is more
excited about bison. “We try to source more
natural ingredients—we use organic fish and we
have the grass-fed beef,” he says. “We get the
bison from Colorado. It’s 100 percent natural,
and we work with just four or five ranches. It is
very good meat, and you can use it for steaks,
chops, or burgers, but if you’re a little health-
conscious, it has less calories and cholesterol.
We have the rib eye now, and I want to add ten-
derloin and a bison burger to the menu.”
According to Walzog, a lot of guests who eat
at SW are inspired to try more beef dishes at
the other restaurants as well. “People love all
the choices, and they’re going crazy for the
dynamic of the varied offerings,” he says. “And
because we’re one of only three registered
users of the Kobe Beef Association in the US,
they feel comfortable indulging, because here
they know what they’re getting.” ■
Diners sear their own Hokkaido Snow Beef on
a hot stone at their table at Mizumi.
FOOD SPOTLIGHT
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B O R N B Y P A S S I O N
INTO THE LIGHTCan red meat and white wine get along at the table? BY AMY ZAVATTO
54 WYNN
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An aged rosé from Bandol, such as Domaine Tempier’s, is an
excellent choice to pair with meat; try Domaine Zind-Humbrecht
Pinot Gris with a leaner, pepper-spiced steak.
We all try to play by the rules.
Look both ways when cross-
ing the street, even at the
crosswalk. Pay your taxes
on time. Pair red meat with
red wine. But like the occasional jaywalk or fi l-
ing extension, bending the rules at the table
can be an advantageous exercise. And for the
sommelier who likes to be presented with a
challenge, it can be downright thrilling.
Wynn Wine Director Mark Thomas is one
such somm. “I’ve certainly been asked to pair
steak with white wine before,” he says. “Thinking
outside the typical wine rules challenges you to
learn your wine list, honing in on exactly what
a guest wants and bringing a meal together.
Finding the right wine for a customer completes
the circle of the dining experience.”
A thoughtful practitioner is certainly the key.
While one can always fall back on wine-pairing
principals like Chablis with oysters or Sauternes
with foie gras or California Cabernet with a nice
juicy rib eye, there are no hard-and-fast rules
for white wines and red meat. “With other food
pairings, there are rules you can work with,” says
Thomas. “But this certainly challenges you to
know every little corner of your wine list—from
the terroir to the vintage to the producer—and
the food, too. It challenges us somms to be as
great as we possibly can.”
There are, however, some guidelines to fol-
low. For instance, your typical New Zealand
Sauvignon Blanc or ethereal Orvieto should be
avoided for the simple reason that pairing either
with the meatiest of meats is like pairing spunky
but reedy Taylor Swift in a wrestling match with
Dwayne “The Rock” Johnson. For Thomas, there
are a few places his brain goes to solve this par-
ticular pairing conundrum, like Alsatian Pinot
Gris, with its spice and weight and acidity. But
it’s not an automatic go-to, he warns.
Thomas starts by asking a diner questions in
order to personalize the pairing, like what white
wines and red meat dishes has he or she had
and enjoyed in the past? Then he looks at the
way a dish is prepared. “If you have a heavy, fatty
steak that’s dry-aged and has a lot of fl avor and
sauce, it’s trickier,” he says. “But seared Kobe
beef that’s delicate in fl avor, well-marbled, and
melts on your tongue can do well with a high-
acid, low-fl avor white or even a savory junmai
sake.” Or a pepper-crusted bison fi let with an
older vintage Domaine Zind-Humbrecht Pinot
Gris from the aforementioned Alsace. That
high-fl avor style of wine and its residual sugar
work to counteract the spice of a lean meat
like this. Also, he notes: Don’t ignore the ancil-
lary dishes. Sides are part of the pairing, too.
Orange wines—whites that are often made in
amphoras and left in contact with the grapes’
skins to create a fuller, grippier wine—are also
fun to play around with here.
“It really is case by case,” Thomas says.
“And sometimes you’ve got to get granular!
Was the meat grass-fed? Was it corn-fed?
Understanding your protein is the kind of
detail that can set a pairing apart.” But that’s
the sort of peel-back-the-onion assistance that
Thomas and his staff thrive on. Inspector Veuve
Clicquot, at your service. ■
VINE ARTS
House of Mrs. Prada Prada opens a boutique on the Wynn esplanade that is as faithful to the tradition of the venerable design house as it is to its inimitable co-Ceo and lead designer Miuccia Prada’s maverick sensibilities.By Lydia Gordon
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An interior of the new
boutique at Wynn. right: A
look from Prada’s Spring/
Summer 2016 collection.
58 Wynn
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If you were forced to nominate one single current designer to represent
fashion, someone whose name and style are known by even the most sar-
torially challenged, there is really only one candidate: Miuccia Prada. And,
if such a poll were restricted to the cognoscenti, it might still come up
Prada. Because Mrs. Prada, as those insiders call her, is one of a handful
of individuals who command universal respect in the fckle, competitive
world of fashion, even though it is a
world she was reluctant to join.
This factoid is one of a number
of startling biographical details in
the Prada creation myth—such as:
Miuccia Prada is probably the only
fashion grandee with a doctorate
in political science, and defnitely
the only major designer who is a
former Italian Communist Party
member with fve years of mime training under her ostrich leather belt. It
was hardly the ambition of the then-29-year-old arty intellectual feminist
from the Milanese counterculture to take over Fratelli Prada, the luxury
luggage company her grandfather Mario had founded in 1913. Yet, in 1978,
she bit the bullet, taught herself design and, seven years later, launched a
range of handbags in military-grade black nylon that became instant cult
objects: the frst It bags. Later, she married her business partner Patrizio
Bertelli—they are still very much together in both senses—who, in 1988,
became the catalyst of fashion’s swerve into left feld. It was by appeal-
ing to his new wife’s famous competitive instincts that Bertelli more or
less goaded her into designing clothes, when he threatened to hire a
“professional.” And thus was born the most recognizable—and fnancially
successful—of fashion’s mavericks.
The empire that Prada inherited
began as a single shop in Milan’s
Galleria Vittorio Emanuele II. In
a sense, this is still the empire—
only opposite that little atelier
now stands a second, far grander,
Prada. And Prada stores fan out
worldwide (70 countries) in more
than 600 directly operated retail
hubs, turning over some $4.65 billion annually. The very newest of the
600-plus stores is a 7,000-square-foot bemirrored marble and steel
ode to the original atelier by Roberto Baciocchi. The latest star opened
in October on the Wynn Esplanade: not the frst, nor the second, but
the third Prada in Las Vegas. Even in a city that is the luxury shopper’s
nirvana, that is some heavy Prada coverage. Of course, this boutique
Patrizio Bertelli appealed to his wife’s competitive instincts when he threatened
to hire a “professional” to design the clothes. And the most recognizable of
fashion’s mavericks was born.
WYnn LuxuRY
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60 Wynn
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Miuccia Prada walks the runway during
Paris Fashion Week Womenswear Spring/
Summer 2016. below: Frame bag ($3,200).
is something quite special. Its entrance is dedicated to
women, defned by the signature black and white marble
checkered fooring, and opens up into a large octagonal
space in which leather goods and accessories collections
are set as art atop polished-steel display cases
embellished with black Marquina marble draw-
ers against a backdrop of green fabric-clad
walls. Cut-in alcoves, in a reinterpretation of
Prada’s iconic display niches, showcase the
leather goods, accessories, and jewelry. A
mirrored portal leads to the men’s collection
in a succession of intimate spaces punctu-
ated by polished-steel display counters and
green ostrich leather sofas. But duck into
one of the alcoves, such as a room devoted
to exotic leather goods, and you will see
what separates this from other leather goods shopping expe-
riences. Sit across from a Prada made-to-order specialist,
and you may customize your handbag from a selection of
Prada’s most iconic styles, including the Prada Galleria,
Pyramid, and Sound in safano leather, ostrich, or
crocodile in a variety of color combinations, and
then personalize it with your initials in silver
or gold. The made-to-order service is ofered
only in three locations in the United States—
Madison Avenue, Beverly Hills, and at Wynn.
A few handbags on the shelves even cel-
ebrate the Wynn and Prada marriage, made
exclusively for Wynn.
So how do these clothes, shoes and, of
course, bags of all sizes keep renewing
their appeal? Certainly a Prada collection is
“Fashion fosters clichés of beauty, but I want to tear them apart.”
—MIuccIa Prada
Wynn lUxUry
Tickets and information 702.693.7871 | bellagio.com/bgfa
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62 Wynn
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aspirational, replete with exquisite artisan detail and mas-
terful tailoring, but it is also edgy, avant-garde, and often
downright challenging. To parse Prada, we must look to the
woman herself.
From her very frst 1989 collection, Prada refused to
do things the “correct” way. “By defnition good taste is
horrible taste. I do have a healthy disrespect for those
values,” she noted. At the time, Milan fashion was noth-
ing but good taste, if glitzy, with highly produced shows
of va-va-voom corsetry, enormous hair, power shoulders,
gilt buttons, and mini-miniskirts. “Fashion fosters clichés
of beauty, but I want to tear them apart,” she said. And
amid the theatrical hyper-femininity, she did just that,
showing minimal, muted long skirts, cropped pants,
demure collars, and vintage silhouettes, all paraded on
a beige carpet, hair close to the head, bare faces—and
not a heel in sight.
“I was very much criticized for inventing the trashy
and the ugly,” the designer said recently. “But the inves-
tigation of ugliness is, to me, more interesting than the
bourgeois idea of beauty.” Indeed, the resetting of our
collective eye began immediately, as Prada frst made
us look twice.
In a way, it’s obvious why her iconoclastic vision should
be so potent. Unlike many designers in major houses
today, Prada has creative freedom. She works purely from
her own aesthetic, alighting on whatever motif grabs her
attention, whether it’s fairies (2008), stripes and bananas
(2011), or something more abstract such as Symbolism
(Spring/Summer 2016). This collection she named—at the
last possible minute, as is her wont—post-modest, post-
industrialist, post-pop. “It was trying to analyze the concept
between honesty, humanity, and simplicity, compared with
the necessity of being bold, aggressive, and loud,” she
explained backstage. Well, yes, and, as the curator of the
2012 Prada/Schiaparelli show at the Met said, “Prada is
more semiotician than designer. She’s like the Umberto
Eco of fashion.” And yet she is thankfully less than deadly
serious. Yes, it was Symbolism, she said, but “I don’t like to
simplify thoughts, so we chose stupid symbols, the most
infantile, that worked graphically.” Hence bunnies, space-
ships, and big red arrows. Ugly, funny, sublime.
Rabbits and rockets are reprised in the SS16 women’s
Miuccia Prada walks the
runway during the Prada
show as a part of Milan
Fashion Week Womenswear
Autumn/Winter 2014.
below: Prada’s fagship
boutique in Milan. right: A
shoe from Prada’s Spring/
Summer 2016 collection.
WYnn lUxURY
A look from Prada’s
Spring/Summer 2016
collection. right: An
interior of the new
boutique at Wynn.
64 Wynn
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ready-to-wear collection currently in store—this time on charming silk
blouses. This backstage disquisition was given by Prada’s longtime Design
Director Fabio Zambernardi (as Miuccia Prada had just lost her beloved
103-year-old aunt), and the information was direct. “Mrs. Prada was
obsessed with suits this season, because we really don’t do them so
much anymore,” Zambernardi pointed out. “She likes obsessions.” It has
been called a return to her roots, a redo of Prada tropes, and certainly
it’s a collectible season, with the familiar boxy jacket and knee-length
skirt, only very, very tweaked. Here are gaudy 1970s intarsia V-neck wool
tanks tucked into, and showing right through, starched organza skirts,
the matching jackets in matchstick-line print with black edges recalling
Lichtenstein or Roberta di Camerino.
Also in organza are gorgeous embellished graphic frocks in 1920s fap-
per shapes and, in the opposite corner, showstopper leather blazers in
stripes of matte, patent, and suede, and boxy suede white-tipped car
coats with contrast collars, all in colors more autumnal than spring—raising
the question of where, in Prada’s global market, is it spring anyway? Those
bunny-print silk blouses are worn half untucked, with overlong sleeves
bunched down to the knuckles that hold the handbag—and what hand-
bags! Some highlights: totes in candy-striped crocodile; a whole stable of
top-handle structured lady purses in stripes of colorful calf or croc, as
tightly constructed as car seats; a snakeskin purse with steroidal chrome
hardware and chain straps thick enough for ships; and the continuing evo-
lution of the new Inside Bag. They’ll look especially alluring showcased
in diva light on the curved walls of accessory cubbies on the Esplanade.
“When I started,” says the designer, “everybody hated what I was
doing except a few clever people.” Well, thank you, Mrs. Prada. We can
all feel clever now. Prada, Wynn, 702-770-3495 n
Wynn LuxuRy
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James McNeill Whistler’s Peacock Room, an entire dining room
painted as a commission for British ship owner and art collector
Frederick Leyland in the 1870s, is considered one of Whistler’s
greatest works. In fact, its final owner realized that it was so impor-
tant, it belonged in the public domain. So he had it dismantled
and it now resides in the Smithsonian Institution’s Freer Gallery of Art in
Washington, DC. The work’s influence has been broad; in fact, the ornate
tea lounge at the Wynn Macau restaurant Golden Flower was inspired by
the Peacock Room. When the original room was in service, Leyland would
likely have enjoyed high tea there on most days. But it’s unlikely that even this
tycoon experienced a tea service of the caliber offered by the two-Michelin-
starred Golden Flower. He definitely would not have had a tea sommelier.
Percy Cheung holds the position at Wynn Macau, where she brings guests
MAGICAL BREWThe tea service at Golden Flower in Wynn Macau is intricate, precise,
and attended by a tea sommelier whose mission is to fi nd your perfect brew—or the perfect match for dinner. BY JENNIFER BLOSSOM
the finest teas, helping them make a selection that complements their
tastes as well as the menu, which features Tan, Lu (Shandong), and Sichuan
cuisines. Cheung, who holds the qualification of advanced tea art spe-
cialist, studied under a tea master in Hong Kong and led workshops and
seminars at the Flagstaff House Museum of Tea Ware for six years. “Growing
up,” she says, “I always felt that tea had a kind of magical quality to it.”
Cheung brings that magic to Wynn Macau, curating premium teas from
China’s best-known tea regions—41 selections currently, with 23 more to be
added in the spring. In the lounge, she oversees traditional tea ceremonies
employing teas brewed expertly with whole leaves and flowers and served
using the finest teaware. Staff members carefully calibrate the tempera-
ture, especially for delicate teas like green and jasmine, by pouring the water
in a high stream so that the air cools it.
68 WYNN
MACAU SPOTLIGHT
left: Tea sommelier Percy Cheung. above: Golden Flower’s tea bar.
Tea is also central in the dining room, available to guests first rather
than last. A meal often begins with a pot of Golden Flower’s unique
signature blend of chrysanthemum-infused oolong tea to ready the
palate. Then Cheung will suggest a tea that complements the quali-
ties and flavors of each course. “Tea is a subtle beverage in general,
not having a strong character like alcohol or coffee,” she says. “Tea
plays a role on the dining table of cleansing and balancing the pal-
ate, assisting the natural flavors of each dish to come through.”
Green tea, one of the most delicate, can enhance the freshness
of seafood, for instance. High in amino acids, green tea creates the
earthy umami taste and can be as sweet as chicken soup. It pairs
excellently with dishes such as Golden Flower’s steamed fish with
chicken stock “Tan style,” stir-fried scallops with marinated ginger,
and stewed fish maw with crab claw in chicken broth.
For meatier dishes, Cheung may suggest a vintage pu’er tea. A
large-leaf varietal, pu’er has high levels of polyphenol and tannin,
which neutralize the oils from heavy meats and aid digestion. “Its mel-
low, sweet, full-bodied texture can clear up our palate instantly,” says
Cheung, who also suggests pairing it with braised, deep-fried, or crispy
dishes, like spiced roasted yellow croaker, braised abalone in brown
sauce, or braised pork ribs with pineapple and osmanthus honey.
Tea also figures in the dishes themselves. On the menu is a
Sichuan tea-smoked duck and a dish featuring fresh clam and jas-
mine in chicken soup. “The scents of the jasmine flower are released
by the heat as it floats on the clear chicken soup,” says Cheung.
For the cold months, Cheung is recommending Wuyi oolong, red
tea, and brown pu’er tea: “These teas are highly fermented, which
carries a warming effect and boosts the circulation to our body.”
The pu’er teas, grown in the Yunnan province of southwestern
China, are aged between five and 30 years, with their large leaves
often pressed into balls that blossom in the water.
Like wine appreciation, tea appreciation has a bit of a learning
curve, but Wynn Macau offers classes in which students can acquire
this new vocabulary of taste, texture, aroma, color, and aftertaste.
“Tea descriptions are more or less related to the herbaceous,”
Cheung explains. Some descriptions will sound similar to those
used for wine: buttery, full-bodied, complex, bold, chocolaty, smoky,
fruity. Others less so: umami, vegetal, wheat, salty.
And then, of course, there’s the magic, which is hard to put
into words. n
Wynn 69
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Exclusively represented by The Mark Company Nevada, LLC. DRE Lic#B.10000790.LLC. The developer reserves the right to make modifcations in materials, specifcations, plans, designs, scheduling and delivery of homes without prior notice and at the seller’s sole discretion. Investment opportunities are limited. Without limiting the foregoing, this is not an offer or solicitation to residents of California, New York and New Jersey or any other state where registration is required or sales are prohibited. Equal Housing Opportunity.
PH
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WYNN
StyleWhat could be more decadent than a riot of fl owers in winter? Or the ability to escape to a tropical oasis (or Japanese garden pagoda, or bamboo forest) in spectacular golden heels and miles and miles of taff eta, with an escape plan that involves only a short jog over a Monet-worthy footbridge? Of course, there are many ways to indulge, not the least of which is drink-ing something sparkly—while wearing something sparkly. Jewelry and fashion eff ervesce right off the following pages, setting the mood for a bright holiday season.
Magenta silk faille bubble hemp dress with bow details ($2,990) and
black silver geometric facet stone earrings
($290), both by Oscar
de la Renta. Oscar
de la Renta, Encore,
702-770-3487. Delicate fancy quartz marquis
tennis bracelet ($995) and quartz marquis
cuff (price on request), both by Alexis Bittar.
alexisbittar.com
THE INTIMATE SPACES OF WYNN AND ENCORE PROVIDE A
LUSH BACKDROP FOR WINTER’S MOST ROMANTIC FASHIONS.
PHOTOGRAPHY BY BONNIE HOLLAND
STYLING BY LEILANI LACSON
FlirtyFlorals
opposite page: Floral
embroidered and
beaded chifon gown by
Naeem Khan ($12,990).
Wynn Collection, Wynn,
702-770-3545. Fractured
spear clip earrings ($325)
and gold quartz bracelet
(price on request), both
by Alexis Bittar.
alexisbittar.com
this page: Silk organza
dress by Chanel (price on
request). Chanel, Wynn,
702-770-3532. Blueberry
marquis earrings with blue
topaz ($2,595) and blue
topaz cuf ($995), both by
Alexis Bittar. alexisbittar.
com. Shoes by Jimmy
Choo (price on request).
Wynn Collection, Wynn,
702-770-3545
Wynn 73
opposite page: Capri
silk tafeta gown with
rufe detail ($6,690)
and black and silver
pear stone necklace
($1,190), both by Oscar
de la Renta. Oscar de
la Renta, Encore, 702-
770-3487. Black leather
pumps by Manolo
Blahnik ($595). Manolo
Blahnik, Wynn, 702-
770-3477. Round black
knight quartz ring by
Suzanne Kalan ($1,210).
Bags Belts and Baubles,
Wynn, 702-770-3555
this page: Maxie
leaf jacquard raised-
beading dress by Hervé
Léger ($5,190). Wynn
Collection, Wynn, 702-
770-3545. Crystal and
black pavé stacked
earrings by Oscar de
la Renta ($450). Oscar
de la Renta, Encore,
702-770-3487
Viscose pullover ($5,500)
and coated lace skirt
($3,350), both by Chanel.
Chanel, Wynn, 702-770-
3532. Russian gold ivy
button earrings ($250)
and ring ($195), both by
Oscar de la Renta. Oscar
de la Renta, Encore, 702-
770-3487. Carnaby cross-
strap sandals by Nicholas
Kirkwood ($1,013).
Nicholas Kirkwood,
Encore, 702-770-3543
this page: Kendra embellished jumpsuit
by Diane von
Furstenberg ($998). Bags Belts and
Baubles, Wynn, 702-
770-3555. Silver sea swirl pearl necklace
($790) and crystal silver
foral baguette bracelet
($590), both by Oscar
de la Renta. Oscar de
la Renta, Encore,
702-770-3487
opposite page:
Sleeveless blue chifon
gown by Alexander
McQueen ($7,095).
Alexander McQueen,
Wynn, 702-770-3490.
Framed baguette
chandelier clip earrings by Alexis Bittar ($325).
alexisbittar.com.
Black and silver large
octagon stone bracelet
by Oscar de la Renta
($590). Oscar de la
Renta, Encore,
702-770-3487
78 Wynn
Dress by Georges Chakra
($8,300 for special order). Wynn
Collection, Wynn, 702-770-3545.
Olga pumps by Alexandre Birman ($890). Bags Belts and Baubles,
Wynn, 702-770-3555. Gold spike
earrings and crystal and gold cuf (prices on request), both by Alexis
Bittar. alexisbittar.com
Photo assistance by Zeke DeRose
Styling assistance by Jason Klaiber
Makeup by Iryna Pume
Hair by Viviana M. for Claude
Baruk Salon at Wynn
Modeling by Alanna Whittaker
with Hollywood
Model Management
Wynn 81
The most effervescent in jewelry with the fnest in bubbly. Some combinations will never lose their luster.
photography by brian klutch styling by samantha yanks
set design by sergio esteves
sparkle season
82 Wynn
Platinum and 11.06 carat Diamond Links timepiece by Harry
Winston (price on request). Available
upon request at Wynn & Company
Watches, Wynn, 702-770-3520. 42.78 carat multishaped diamond
necklace and fancy yellow radiant-cut
and white-diamond-top earrings, both
by Graf (prices on request). Graf, Wynn,
702-770-3494. 18k white-gold and 7.94 carat diamond
High Jewelry Collection ring by
Chopard (price on request). Chopard,
Wynn, 702-770-3469
18k white-gold and diamond Franges Swing bracelet by Chanel Fine Jewelry ($222,000). Chanel, Encore, 702-770-5468. 18k white- and yellow-gold 39.39 carat fancy yellow emerald-cut diamond and 3.06 carat Three Stone Diamond ring by Jacob & Co (price on request). Available upon request at Wynn & Company Watches, Wynn, 702-770-3520
84 Wynn
18k white- and yellow-gold 6.27 carat fancy yellow radiant-cut and 30.72 baguette diamond necklace by Jacob & Co.(price on request).Available upon request at Wynn & Company Watches, Wynn, 702-770-3520
opposite page:
17.35 carat fancy yellow cushion-cut
diamond ring byGraf (price on request). Graf,
Wynn, 702-770-3494. Yellow-gold La D
De Dior Precieuse white and fancy yellow diamond
timepiece by Dior Timepieces (price on request). Dior,
Wynn, 702-770-3496
this page: 18k white-gold and 17.17 carat pavé set with diamond cuf bracelet by Jacob
& Co (price on request). Available
upon request at Wynn & Company
Watches, Wynn, 702-770-3520.
18k white-gold, diamond, and onyx
Charleston necklace by Chanel Fine
Jewelry ($126,000).Chanel, Encore,
702-770-5468
Wynn 87
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wynn news
treasure trovewynn’s new tiny treasures ofers a highly curated selection
of unique—and exclusive—children’s gifts. by karen rose
as with all things wynn, when curating the new upscale children’s
boutique tiny treasures, sourcing exclusive items from the world’s fore-
most purveyors was of paramount importance. the new tiny treasures
showcases a variety of extraordinary gifts, toys, educational games,
clothing, and other child-friendly fare from renowned designers.
why add a children’s store to wynn’s retail lineup on the esplanade?
“we saw a significant trend in our children’s business,” explains wynn
senior vice President of retail Hedy woodrow. “so we decided to
curate a children’s assortment for guests who are traveling with their
children, guests who attend the conventions and need to take some-
thing back, and grandparents who need to purchase a gift.” and what
gifts: of the wynn-exclusive Glitzy bella Morgan Cycle ($2,400), with
nearly 400 hand-placed swarovski crystals, handcrafted steel frame,
padded seat, and working headlight, woodrow says, “every little girl
needs a tricycle that sparkles!”
these treasures come from all over the world, says woodrow. the
organic cotton Mama teddy bear ($295) is by anne-Claire Petit in the
netherlands; a Dream Mobile ($125) by L’oiseau bateau hails from France
and is offered for sale in the us exclusively at wynn. “we also have a
little saab roadster and a scooter that is a must-have,” she shares, from
swedish brand Playsam. German company Hape designed the store’s
popular pink children’s piano ($225). there’s even a children’s robe ($95)
made by beverly Hill-based designer kelly van Halen. the mirrored bank
in the Form of a Pig, designed by Harry allen and made by reality by
areaware ($250), is a surprising take on a children’s classic, is great for
tweens, and works just as well for adults. “our team attends the various
shows to ensure that our assortment is very special,” says woodrow. and
with this treasure trove right next door to the wynn Collection bou-
tique, there’s something special for everyone within just a few steps. Tiny
Treasures, Wynn, 702-770-3588 n
90 WYNN
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(INTE
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SUITS AHEAD
The Brioni Miror
removes the
guesswork from
custom suiting.
Italian menswear house Brioni is merging its rich history of precise
made-to-measure suiting with cutting-edge technology that requires
just a bit less imagination from its clients. The new Brioni Miror, the
first of its kind—and aside from Wynn, available only in two bou-
tiques, in Rome and Milan—allows clients to simulate the look of any
fabric in a full suit using its special 3-D technology.
The Brioni Miror marks a breakthrough in the menswear industry by
eliminating the main issues commonly associated with the custom suit-
ing process. “The Miror builds confidence,” says Emily Ciafone, Brioni’s
Director of Retail for the West Coast. “It’s difficult for a new made-to-
measure client to imagine the garment and how it would look in the
material they’ve selected because they’re only given a swatch that’s
maybe six by six [inches] to look at for reference, so this allows the cli-
ent to see their creation fully rendered.” Considering that a Su Misura
(or made-to-measure) suit from Brioni gives customers 1,500 fabrics
from which to choose and up to 8 million styling combinations, coming
up with one’s perfect garment can be a bit daunting, to say the least.
The Miror is being rolled out in three stages, culminating in 2017
with the ability to virtually try on your custom outfit. A portable Miror
is also on the horizon, allowing the boutique to bring this experience
to clients via private appointments in their suites at Wynn. Ciafone
explains, “Made-to-measure is not for every customer. It’s really for
a very special client who understands the highest level of luxury.”
Brioni, Wynn, 702-770-3440 ■
ACCENT MARKSThe must-have accessories of
the season are all elegance,
with a festive twist.
MIRROR, MIRRORMade-to-measure clients need only gaze into the Brioni Miror to see what their fabric swatch will look like as an entire suit. Up next: viewing yourself in an endless combina-tion of Brioni garments. BY CONNOR CHILDERS
Louis Vuitton’s tuxedo shoes
are minimal, sophisticated,
and highly stylized pieces
that, this season, get a modern
update in plush velvet paired
with textured trim and metal
accents. On Stage Richelieu
by Louis Vuitton ($970). Louis
Vuitton, Wynn, 702-770-34
Add the perfect touch of tex-
ture to your outfit this season
with a slim tonal necktie such
as Hermès’s smart take on a
structured plaid tie. The clas-
sic pattern references textile
influences from the 1930s,
while the silhouette and
subtle color evoke modern-
day menswear. Silk twill ties
by Hermès ($180). Hermès,
Encore, 702-650-3116
Brioni’s cuff links in robust
rose gold pair perfectly with
a crisp suit for day and add
a bit of romance to evening’s
dapper looks. Cuff links by
Brioni (price on request).
Brioni, Wynn, 702-770-3440
ALL ACCESS
TO OBTAIN FURTHER INFORMATION IN NORTH AMERICA, PLEASE CONTACT
Tutima USA, Inc. • 1-TUTIMA-1927 • [email protected] • www.tutima.com
For men who don’t
need GPS
to know where they stand.
Saxon One
It’s our rough edges that testify real character.
The Saxon One with its bold, timeless design lends this conviction
a new form: elegant, dynamic, distinctive. And created with exactly that
perfection which has made the predicate “Made in Glashütte” into
a world-famous promise of quality.
Saxon One · sweep minute stop chronograph · 6420-04
MADE FOR THOSE WHO DO.
92 WYNN
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Before celebrity hairstylist Claude Baruk was beckoned to Las Vegas by Steve Wynn, he had spent 18 years tending to the tresses of the most sophisticated women in the world in
his home country of France. Now settled into his high-glamour Claude Baruk Salons at Wynn and Encore, he is celebrating 20 fabulous years in the hair business with a romantic holiday hair menu inspired by the alluring women of Paris.
Baruk’s muses in the City of Love may give
off an air of effortless beauty, but in his world of high fashion, every single look is meticulously choreographed by him from cut to finish.
“The hair is the most beautiful part of a wom-an’s entire look,” Baruk says. “Diamonds without great hair mean nothing. If the hair doesn’t fit, nothing works. But the most simple dress with nice hair? Everything will then be great.”
This season Baruk is featuring dreamy looks that allow movement, perfect for both the cosmopolitan Parisian lifestyle and Vegas’s glit-
tering, breathtaking holiday parties.“I love waves and curly hair,” he says. “But it
has to stay in a natural way. I love movement. That is glamorous holiday hair.” In fact, Baruk is constantly researching, creating, and updating style trends. “We create two hair menu collec-tions a year, interpreting the trends,” he says. “Here in Vegas, we can try everything because everyone is ready to try looks they wouldn’t try in their regular life or in their hometown. They’re open here, so we can go big.”
TRÈS CHIC TRESSESWith a keen eye and a progressive sense of fashion, Claude Baruk looks to Paris
for the hairstyles to best complement this season’s trends.BY ABBY TEGNELIA
BEAUTY
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Wynn 93
from left: Naturally straight with heavy bangs; high-shine wavy blow-dry.
Naturally Straight with heavy BaNgS
inspiration: “The strong French spirit.”
how to wear it: “As a day look with a lot of
personality.”
how he creates it: “The bangs make the whole
style. It’s a one-length cut texturized on the
ends with heavy bangs for a nice fnish around
the eyes and face. Balayage technique creates
dimension with a mix of highlights. There are
light, warm honey lowlights and cold blond
highlights. It’s very natural, very straight hair.”
high-ShiNe wavy Blow-Dry
inspiration: “I went back to my roots: My
clients, friends, and muses are all from Paris.”
how to wear it: “It’s a natural look with natural
waves, so it is easy to wear in any place, day or
night, for a party.”
how he creates it: “It would not have these
waves without the right cut done in my salon.
There’s a lot of shine to the hair—that makes
all the diference. The only way to get this
shine is by working the hair gently with special
techniques. We curl exclusively with the brush
and blow-dryer.”
romaNtic chigNoN
inspiration: “The ‘naturally straight with heavy
bangs’ look—this is the night version! It shows
of a woman’s pure beauty.”
how to wear it: “This is for a sophisticated,
romantic night out.”
how he creates it: “Keep the heavy bangs
with texturized ends. Put the hair in a ponytail
in the middle of the head, and twist the hair
around the ponytail into a nice chignon that is
natural yet elegant.” n
wavy BoB
inspiration: “All of these looks are inspired by
the fall/winter trends of the Parisian woman.”
how to wear it: “Sophisticated and natural,
this could be worn day or night.”
how he creates it: “For a natural wavy look,
I use layers all around. It is a short bob cut
texturized with layers to create diferent
lengths, waves, and volume. We leave the roots
untouched on purpose, to create dimension.
Then we use balayage to add blond at
the ends.”
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In August, at a private event at the nightclub
XS, 46-year-old Isaac Brown strode past
nearly a dozen professional basketball players
to accept an award. This was no bored-at-work
daydream for the hotel developer. Instead, he
was at the USA Basketball Fantasy Camp, where
his team had won the championship that caps
the four-day event at Wynn.
As memorable as the basketball was for Brown,
however, sharing the experience with his 4-year-
old son, who got to watch his father play among
some of the best basketball players in the world,
was even more meaningful. “This is something
that I never imagined he would actually get to
see,” Brown says. “And him meeting all these pro-
fessional athletes at that age, it’s going to sink in.”
For Brown, the reward came in the form of
meeting and training in the same environs as
Blake Griffi n, DeMarcus Cousins, and Kawhi
Leonard. And just to add a little more star power,
basketball legends like Hall of Famer David Rob-
inson were on hand, regaling attendees with sto-
ries of past triumphs.
“The camp and its related events are just out-
rageous,” says Ric Elias, CEO of Red Ventures
and a veteran of nearly every major fantasy bas-
ketball camp there is. “You don’t see this any-
HOOP DREAMSYou may never play in the pros or with the USA Basketball Men’s National Team, but for a few days each August at Wynn, you can sure feel like you do. BY DAVE MCMENAMIN
where. There’s no cutting corners at Wynn.”
Since Jerry Colangelo took over as man-
aging director and chairman of USA Basket-
ball, the sport’s governing body, in 2005 and
named Mike Krzyzewski head coach, Wynn
has hosted the organization for nine of the
last 10 summers. It will do so again in the sum-
mer of 2016 as the US team prepares for the
Olympics in Rio.
Three years ago, USA Basketball, in con-
junction with Wynn, created the offi cial USA
Basketball Fantasy Camp to heighten aware-
ness and build excitement for this summer
training block. The result is a four-day hos-
pitality and sports extravaganza, highlighted
by a stay at Wynn, a competitive amateur
basketball tournament, coaching by top col-
legiate coaches, and all the camaraderie and
good-natured ribbing of one’s letterman days.
“Wynn just does it right,” says John Cali-
pari, head coach of the men’s basketball team
at the University of Kentucky, who has moon-
lighted as a coach at the fantasy camp for the
last three years. “And they’ve been unbeliev-
able supporters of USAB for a while now.”
Beyond the basketball fi x the camp provides,
campers enjoy the same luxuries that USA
Basketball players do, from Nike gear to access
to a training room in the hotel, complete with
ice bag service and a masseuse.
The campers, typically men aged 35 and over
who are fi t enough to handle three consecu-
tive days of on-court competition, come from
all over the country for the experience. They
relish the fact that coaches like Calipari, who
are usually busy recruiting the nation’s top high
school prospects each summer, are just as con-
cerned with their fantasy camp team’s ability to
run a zone defense or a pick-and-roll off ense.
In nightly recap events, celebrity camp adminis-
trators Jay Bilas and P.J. Carlesimo analyze the
campers’ performances with the same fervor
they do the pros’ on their ESPN broadcasts.
And just as the USA Basketball Men’s National
Team returns to Wynn each year, so do the fan-
tasy campers. The camp has sold out every year
of its three-year existence, and interest is already
growing for this summer. Ed Henry, the White
House correspondent for Fox News, is a regular.
And last year actor Jerry Ferrara, best known as
Turtle on HBO’s Entourage, went head-to-head
with more than 60 campers. Apparently, not
even fame on the small screen can replace play-
ing among the big boys. usabfantasycamp.com ■
FROM LEFT: Anthony Davis, John
Wall, and DeAndre Jordan warm
up during USA Basketball
training camp; awards from USA
Basketball Fantasy Camp.
BACK STORY
AFTER ALL, THERE IS NO SUCH THING AS TOO MANY BRACELETS. BESIDES, I’M IN VEGAS AND I DIDN’T COME HERE TO BE
BORING. Treat yourself at Tiffany & Co., Neiman Marcus, Saks Fifth Avenue, Nordstrom, Macy’s, Michael Kors, Forever 21, Henri Bendel,
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702.369.8382 | thefashionshow.com
On The Strip across from The Venetian, Wynn and TI. 702.369.8382 | thefashionshow.com
NEED IT? WANT IT? DOES IT MATTER?8 DEPARTMENT STORES 25 DINING CHOICES 250 STORES IN THE HEART OF VEGAS.
SAME DAY DELIVERY! FOR $5 WE’LL DELIVER YOUR BAGS TO YOUR HOTEL, OFFICE OR HOME*.
*HOTELS MAY CHARGE ADDITIONAL FEES FOR A DELIVERY, DEPENDING ON HOTEL POLICY.
NEIMAN MARCUS | SAKS FIFTH AVENUE | NORDSTROM | MACY’S | MACY’S MEN’S STORE | DILLARD’S | FOREVER 21 | TOPSHOP TOPMAN | ZARA
DICK’S SPORTING GOODS | HENRI BENDEL | LOUIS VUITTON | KATE SPADE NEW YORK | ANTHROPOLOGIE | MICHAEL KORS | TIFFANY & CO. | COACH
APPLE | TORY BURCH | SPANX | MICROSOFT | THE LEGO STORE | ISLAND COMPANY | PINTO RANCH | EL SEGUNDO SOL | RA SUSHI | THE CAPITAL GRILLE
MAGGIANO’S LITTLE ITALY | STRIPBURGER | CALIFORNIA PIZZA KITCHEN | GRIMALDI’S PIZZERIA | KONA GRILL | LUKE’S LOBSTER
Who doesn’t love a gala? Or an
apple for that matter? Offered
exclusively in Asian-inspired
restaurant Andrea’s at Encore,
the Crowned Apple cocktail
combines Crown Royal’s Regal Apple whiskey—
made with Regal Gala apples—and Cardamaro
amaro, a Moscato wine-based amaro that’s
infused with cardoon (a relative of the artichoke)
and aged in oak. It all makes for an appley, slightly
nutty, smooth drink that, topped with a lightly
frothy crown, is fit for royalty.
THE CROWNED APPLE
2 oz. Crown Royal Regal Apple whiskey
1 oz. Cardamaro amaro3∕4 oz. freshly squeezed lemon juice1∕2 oz. simple syrup
White of one egg
Cinnamon
Combine all ingredients in a cocktail shaker
without ice. Shake vigorously for 15 seconds to
get the egg white incorporated and frothy. Add
ice, shake again, and strain into a chilled cocktail
glass. Top with a dash of cinnamon. ■
A GALA AFFAIRThe Crowned Apple cocktail at Andrea’s is a fresh pick this season. BY CHRIS STAVE
96 WYNN
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LAST CALL
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