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:Recipe: Black Tie Chicken (on this page) Recipe: Shrimp Home Fries (on this page) Recipe: Individual Wedding Cakes (on this page)
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.