Try your luck at 3 Las Vegas wedding recipes

Don't have the guts to elope in Las Vegas? Get the best of Sin City with these elegant and tasty recipes — including "black tie" chicken and individual mini wedding cakes — from David Burke, executive chef of David Burke Modern American Cuisine and Tom Moloney, executive chef of AquaKnox:

Black Tie Chicken

Ingredients

    • 3 1/2 lb. chicken
    • 6 oz. summer truffles, shaved thin (but not too thin)
  • For truffle butter

    • 1 lb. butter
    • 2 oz. summer truffles, chopped
    • 4 oz. truffle oil
    • 1/4 cup chives, chopped

Preparation

Baking Directions:

Shrimp Home Fries

Ingredients

    • Yukon potatoes
    • Red onion
    • Red pepper
    • Yellow pepper
    • 12 shrimp (3 per person)
    • Parsley chiffonade
    • 1/2 cup scallions

Preparation

Baking Directions:

Individual Wedding Cakes
Servings:

24 mini cakes

Ingredients

  • Cake

    • 3 1/2 cups sugar
    • 3 whole eggs
    • 3/4 cup oil
    • 2 T vanilla extract
    • 1 1/2 cups buttermilk
    • 1 1/2 cups coffee
    • 2 2/3 cups flour
    • 1 1/2 cup cocoa powder
    • 1 1/2 t salt
    • 1 1/2 t baking powder
    • 1 Tbsp baking soda
  • Icing

    • 6 oz sugar
    • 5 oz water
    • 7 oz egg whites
    • 12 oz butter softened
    • 6 oz melted white chocolate

Preparation

Baking Directions:

About David Burke
Known for his flair for presentation, David Burke is the executive chef of David Burke Modern American Cuisine. At age 26, he became the first American, and one of the youngest chefs on record, to win France's coveted Meillerus Ouvriers de France Diplome d'Honneur. He was executive chef at the River Cafe and opened Park Avenue Cafe and Davidburke & Donatella.

About Tom Moloney
Tom Moloney is the executive chef of AquaKnox, which was named one of the Top 10 Best Seafood Restaurants in Las Vegas. Tom opened seven casual and fine dining houses during his 12-year career with Wolfgang Puck. He continued by sourcing himself out as a restaurant consultant, developing menus and overseeing kitchen operations.

TOP

You're currently viewing the new TODAY.com Feedback