Texas Holdem Poker Directory

CAESARS PALACE WELCOMES CHEF JEAN-MARIE JOSSELIN TO OPEN NEW "8-0-8" RESTAURANT

11/6/2000

November 06, 2000
Acclaimed chef Jean-Marie Josselin brings a taste of Hawaii and exquisite Euro-pacific cuisine to Caesars Palace with the new 8-0-8* restaurant that opens Nov. 13. The new restaurant will offer the chef's Hawaiian-themed fusion signature cuisine, which spotlights exciting elements of Thai, Indian, Japanese, Chinese, Italian, and French fine dining. In addition, he will serve his own blend of coffee in the new restaurant, prepared and packaged for him by the Hawaiian Coffee Company. His debut mainland restaurant, 8-0-8 will serve dinner beginning at 5:30 p.m. nightly.

*(pronounced eight-oh-eight)

Josselin is the founder and owner of A Pacific Cafe in Hawaii and is generally regarded as one of the founders of Hawaiian regional cuisine. His A Pacific Caf? Kauai (one of five in the Hawaiian Islands) won several prestigious awards, including "Best Restaurant in Kauai" twice from Honolulu Magazine. Bon App?tit magazine called his A Pacific Caf? "one of the best restaurants in the country," and Cond? Nast Traveler named it one of the "50 choice restaurants around the country."

Josselin's cuisine combines classical European and Asian culinary techniques with ethnic ingredients of the Pacific Rim and organic produce grown exclusively for him in Hawaii, then harvested hours before serving. He oversees his own organic garden on Kauai. His cuisine is inspired by Hawaii and reflects his passion for the freshest seafood and brilliant flavor combinations from the Mediterranean, India, France and Italy. Josselin won the Hawaii Seafood Championship in 1988 and 1989, as well as the grand prize in the National Seafood Challenge in 1989. Educated at the Culinary School of Paris, Josselin wrote a popular cookbook, "A Taste of Hawaii," which showcases his extraordinary blend of fresh island flavors with classic French techniques.

The 8-0-8 menu offers a variety of seafood appetizers and main courses. Chef de Cuisine Wesley Coffel also will prepare veal, beef, chicken and lamb entr?es. The dessert offerings will tempt anyone with a love of tropical fruits, ice cream or delicious sweets. (See following menu.)

Coffel, originally from St. Louis, Mo., grew up in Wyoming, where he began working in restaurants at age 15. He graduated with honors from the Western Culinary Institute in Portland, Ore., in 1990. He served as executive chef at the acclaimed Alpenhof resort in Jackson Hole, Wyo., from 1996 to 1998, and then as executive sous chef at A Pacific Cafe in Maui for the next two years. Now 32 years old, Coffel has relocated to Las Vegas.

Joyce Orias, an architect with Yates-Silverman, Inc. of Las Vegas, has designed a restaurant environment filled with mystery and serenity. The host stand and dining room interior are decorated with internally lit honey onyx, a semi-precious stone, and the exotic grain pattern of Tamo ash wood. On the ceiling, a simulated riverbed of brushed copper pebbles extends from the restaurant entrance to the kitchen. An exhibition kitchen and counter with stools attracts attention at the back of the dining room.

To the side, secluded by glass walls laminated with rice paper, is a private dining room for up to 10 guests. The 100-seat restaurant is set apart from the hotel's Court of Fountains by an Asian-inspired antiqued gate. Bronze fish sculptures and two aluminum schools of fish, by artist Yorgos Kypris decorate the interior walls of the restaurant. Kypris, born in Nicosia, Cyprus, now lives and works in Athens.

For reservations at 8-0-8, or any of Caesars Palace's fine dining restaurants, telephone (702) 731-7731.

###

8-0-8 MENU

APPETIZERS

Seared Day Boat Scallops, Japanese Pear Riesling Broth
White Truffle Mashed Potatoes

Langoustine Ravioli, Saffron Mussel Broth
Fava Beans, Diced Tomato, Porcini Mushrooms

New Wave Bento
Assorted 8-0-8 Appetizers

Assorted Chilled Seafood Platter, Assorted Sauces
Kumamoto Oyster, Sashimi, Poached Shrimp, Lobster,
Clams, Sesame Poke, Crab Meat

Firecracker Salmon, Sweet-and-Sour Sauce
Spiced Cucumber Salad

Deconstructed Ahi Roll
Ahi Tartar, Avocado Salad, Crab Cerviche,
White Truffle Dressing, Sushi Rice

House-Smoked Salmon with Assorted Caviar
Yukon Gold Potato Blinis, Micro Greens

Sampler of Mediterranean Tapas "Jean-Marie" Style
Crispy Shrimp, Sizzling Mussels, Steamed Baby Lobster

Seared Hudson Valley Foie Gras, Quince Compote
Lime Ginger Glaze

"Pressed" Thai-Style Coconut Red Curry Basil Soup
Assorted Shellfish, Scallops Ravioli, Lemon Grass, Kaffir Lime Leaf

Crawfish Bisque, Chili Cr?me Fra?che
Mushroom Ravioli, Artichoke Chips

SEAFOOD ENTR?ES

Seared John Dory Coujonette, Tomato Emulsion
Maui Onion Compote, Tempura Zucchini Flower

Potato-Crusted Onaga, Cabernet Thyme Sauce
"E V O" Mashed Potatoes

Porcini-Crusted Ahi, Foie Gras Spring Roll
Dried Cherries Pinot Noir Glaze, Stir-Fried Asparagus and Mushrooms

Bamboo-Steamed Sea Bass, Asian Pesto, Spiced Blue Crab Broth
Mushroom Risotto, Steamed Black Mussels

Miso-Crusted Halibut, Fresh Soy Bean Wasabi Puree
Steamed Clams, Ginger Lemon Grass Broth

Wok-Charred Mahi Mahi, Lime Ginger Beurre Blanc
Asian-Style Stir-Fried Vegetables

Wok Stir-Fried Lobster, Yellow Curry Ginger Sauce
Jasmine Rice, Stir-Fried Asian Vegetables

Salmon Paillarde with Champagne Sorrel Sauce
Charlotte of Zucchini and Eggplant, Artichoke Tortellini, Crisp Basil

MEAT ENTR?ES

Braised Veal Cheeks, Day Boat Scallop Combination
Braising Jus, Roasted Cauliflower

Seared Beef Filet, Sweet Hawaiian Shrimp, Roasted Garlic Relish
Crispy Sun-Dried Tomato Polenta, Cepes Port Sauce

Tandoori Chicken, Curried Kabocha Broth
Potato Ravioli

Roasted Rib Eye, Mushroom Shallot Compote
Choron Sauce

Organic Baby Lamb Sampler, Tuscan Bean Rago?t
Lamb Jus, Potato Artichoke Cake

DESSERTS

Passion Fruit Souffl?

Orange Float, Vanilla Bean, Mochi Ice Cream

Hawaii Vintage Chocolate Bread Pudding,
Homemade Toffee, Kona Coffee Ice Cream

Toasted "Hawaiian," Caramel Sauce
Toasted Macadamia Nut Mousse, Coconut Pudding

Cr?me Br?l?e, Passion Fruit Marinated Strawberries

Lemon Cake "Pain Perdu," Tropical Fruit Compote

Texas Holdem Poker Directory - Gambling Partners 2