Scott Commings

Scott Commings 150 150 themodern.news
Downtown Grand

Chef Scott Commings’ Culinary Road Series is a Trip worth taking repeatedly

With 11 sold-out dinners crossed off the map, Chef Scott Commings, Season 12 champion of Gordon Ramsay’s “Hell’s Kitchen” on Fox, is hosting a Culinary Boat Trip at 7 p.m. Friday, April 27, featuring a luau at Citrus Grand Pool Deck atop The Downtown Grand.

The Culinary Road Trip Series is venturing away from The Lower 48 for the first time with Hawaiian decor, island entertainment and an over-the-top menu that will include whole roasted pork. The mouth-watering luau:

FRUIT

Seasonal Fruits Arranged with Floral and Pineapple Trees (Melons, Kiwi, Mangoes, Pineapple, Fruit Jell-O Salad, Berries, Watermelon, Grapes and Mini Bananas)

SALAD / COLD

Macaroni Salad, Lomi Lomi Salmon,
Crispy Chinese Noodle Salad,
Mango Spinach Salad

FRIED RICE WOK STATION

Egg, Peas, Pea Pods, Garlic, Ginger,
Chicken, Baby Shrimp and Soy-Mirin Sauce

HOT

Kahlua Pork, Spam Musubi,
Chicken Katsu w/Tonkatsu Sauce,
Char Siu (Spare Ribs), Poi (Taro)

WHOLE ROAST PORK

Presented whole with garnishes, condiments and Hawaiian Rolls

DESSERTS

Butter Mochi Mini Cupcakes, Pineapple Upside Down Cake, “Dole Whip” Floats, Haupia with Toasted Coconut

FEATURED BOTTOMLESS COCKTAILS

“Lei by the Pool Punch”

Vodka, orange and pineapple juice with blood orange, 
mango and passionfruit X-Rated fusion liqueur and grenadine

“Hell Or High Watermelon”

This American wheat beer is brewed with watermelon for a flavor
that’s surprisingly crisp, dry and refreshingly summer in a can.

FRUIT

Seasonal Fruits Arranged with Floral and Pineapple Trees (Melons, Kiwi, Mangoes, Pineapple, Fruit Jell-O Salad, Berries, Watermelon, Grapes and Mini Bananas)

SALAD / COLD

Macaroni Salad, Lomi Lomi Salmon,
Crispy Chinese Noodle Salad,
Mango Spinach Salad

FRIED RICE WOK STATION

Egg, Peas, Pea Pods, Garlic, Ginger,
Chicken, Baby Shrimp and Soy-Mirin Sauce

HOT

Kahlua Pork, Spam Musubi,
Chicken Katsu w/Tonkatsu Sauce,
Char Siu (Spare Ribs), Poi (Taro)

WHOLE ROAST PORK

Presented whole with garnishes, condiments and Hawaiian Rolls

DESSERTS

Butter Mochi Mini Cupcakes, Pineapple Upside Down Cake, “Dole Whip” Floats, Haupia with Toasted Coconut

FEATURED BOTTOMLESS COCKTAILS

“Lei by the Pool Punch”

Vodka, orange and pineapple juice with blood orange, 
mango and passionfruit X-Rated fusion liqueur and grenadine

“Hell Or High Watermelon”

This American wheat beer is brewed with watermelon for a flavor
that’s surprisingly crisp, dry and refreshingly summer in a can.

Questions For The Culinary

TheModern.news attended Culinary Road Trips that took attendees to Wisconsin, Texas, which doubled as a hurricane fundraiser, and home for the holidays. Commings chatted with TheModern.news after hosting his holiday Culinary Road Trip in December:

So, chef, this is your first year of Culinary Road Trip at The Downtown Grand, correct?

Yes, this was our first year, and this was our ninth dinner. Our first one was over Mardi Gras Weekend, and we’ve been doing it nearly every month ever since. It has been a true blast.

What was the inspiration for Culinary Road Trip?

It goes back to what our restaurant Freedom Beat stands for — Americana — everything from East Coast to West Coast to Midwest to some Southern. That is what our menus have represented, and it’s an easy transition for us because what is more American than a road trip across America. It you take Route 66 and make stops along the way, each place is unique from the food to the culture.

How much time does it take to prepare for each Culinary Road Trip — are some menus more difficult to prepare than others?

Of course, some do take me a little longer depending on what city and state we’re going to for dinner. It really depends on the cuisine. If you say Wisconsin, you think beer, cheese and fish fry. If I go to Nebraska, what do you say? Beef? It can take more research on my part. It makes the Culinary Road Trip destination fun.

What has been your favorite Culinary Road Trip?

They’ve all been unique, but going back to my home state of Wisconsin was fun for me because I really brought out everything that Wisconsin is — cheese curds and a fish fry, everything that we’re known for, so it was fun.

However, the holiday Culinary Road Trip also was fun because it included my holiday favorites. I have to be honest: I’m a chef, so I’m selfish sometimes and have to bring my favorites to the forefront.

Which one has been the most challenging Culinary Road Trip?

The most challenging? Seattle was a little tough for me. It’s West Coast, seafood, salmon and oysters, but I had to do a little more research to figure out what I wanted to showcase. Seattle has a large ethnic — Hawaiian, Korean and Asian — culture, so we did a little spin on that, as well. Each one of these road trips is an education for myself.

Why should someone attend Culinary Road Trip for the first time?

The Culinary Road Trip is a blast, and it is a way to bring an element of community into the restaurant. We have communal tables, so people are having new conversations and eating good food and having a lot of drinks. It becomes a real social occasion and really fun experience.

Any sneak peeks about Culinary Road Trip in 2018?

Unfortunately, there are no sneak peeks, but Culinary Road Trip is definitely coming back bigger and better and with a lot more fun and with big surprises along the way. We may be taking some detours!

What have you learned in your first year of Culinary Road Trip that you’re taking into 2018?

I want our guests who have enjoyed the ride this year to continue. We’ve been so lucky to have had such incredible people at our dinners, and some of them have been to each one. It has been a really special time building relationships between Freedom Beat and The Downtown Grand with the guests and just having a great time together. I want to bring them with me again — get the bus!

How has your time been in Las Vegas?

Las Vegas has been great. I can’t be more thankful to the City of Las Vegas and having the opportunities that I’ve had here and meeting the great people, from Downtown Grand to all across Las Vegas. I’ve been very lucky and fortunate to have met such incredible people, and that’s what has driven me to do everything that I’m doing now. I appreciate every bit of it!

Other Interesting Articles

Other Interesting Articles

Share
Share