When Executive Chef Theo Schoenegger of Sinatra restaurant used to serve Frank Sinatra himself, at San Domenico in New York City, he was once invited to an intimate Sunday night dinner with a surreal gathering of Sinatra’s friends. “Bruce Springsteen was there,” he recalls, “and Luciano Pavarotti was the host. Isabella Rossellini was there with companions, and San Domenico’s owner, Tony May, among others. Normally, I was cooking for them, but on that night, I was their guest.” True to chef form, he remembers the dishes they had as vividly as the conversation. It was a four-course affair, with Santa Barbara prawns and cannellini (“Frank often ordered it when he came in”), pasta courses, and a 40-ounce single chop ribeye. “We were Pavarotti’s private chef for years,” he reminisces, “And when Frank would come in, he’d sit down and say, ‘What are you going to cook for me tonight?’” Schoenegger would later open Sinatra in Wynn, the only Sinatra family-endorsed restaurant based on the Chairman’s favorites. He and Sinatra’s granddaughter, AJ Lambert, will serve a bit of inspiration and plenty of stories in two courses of pasta-making lessons for fans of Sinatra the restaurant, and Sinatra the star. Guests can look forward to fusilli with tomato and basil (which Schoenegger notes “was one of Frank’s favorites”) as well as a fresh egg pasta – tagliatelle – which they’ll be served for lunch with veal osso buco. The grand finale? The Cappello, a Valrhona dark chocolate dessert in the shape of Sinatra’s own famous fedora, accompanied by a rich Jack Daniel’s milk chocolate panna cotta. They’ll also take home recipes, a keepsake, a certificate of completion, and an afternoon of culinary memories.
Thursday, April 6, 11:30 AM; Sinatra at Encore; $125 per person; (702) 770-7070