Running from November 21–23, right before Thanksgiving weekend, the Las Vegas Grand Prix is set to draw in roughly 100,000 ticket holders per day — generating an estimated $100 million in tax revenue for the city. Here's how the event plans to feed the crowd.
Tim Newcomb is an award-winning journalist who has traveled the world covering a variety of topics. He’s been a regular contributor for TIME, Sports Illustrated, Popular Mechanics, Wired, New York Times, Forbes and more, covering the world of sports and stadium food along the way.is a massive undertaking. And it’s one that will come with plenty of extravagant, Vegas-style flair across the culinary experience.
“When shaping the culinary program this year, we knew we wanted to spotlight the culinary and hospitality talent available in Las Vegas,” Young says. “As a new race, Las Vegas Grand Prix had the ability to curate a culinary program from scratch.” That means there’s a mix of all-inclusive food and select beverage offerings for most ticket types. “Think food festival meets concert and F1 racing.” Young says.
The luxury section features all-inclusive food and beverages for guests via the Paddock Club, Wynn Grid Club, and Skybox. The menus span from premium steaks and seafood to fresh-made pastas and craft cocktails. As part of the experience, two F1 garages get transformed into food-focused trackside experiences, one led by Gordon Ramsay and the other by Fontainebleau Las Vegas’ Papi Steak — experiences Young calls the most unique concepts for the weekend.
Plenty more club experiences abound, including the Bellagio Fountain Club, led by a mix of world-famous celebrity chefs such as Mario Carbone, David Chang, Alain Ducasse, Masaharu Morimoto, and Jean-Georges Vongerichten. Along with the Bellagio Fountain views and front-row seats to the track, Vongerichten says there is a “science to the magic” to ensure quality flavor and consistency in the dishes from the beginning of the race until the end.
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