Wanna Whole Lotta Bartolotta Video

Get the Brodetto di Vongole e Porri Recipe!
In a recent Las Vegas culinary tour, I had the distinct pleasure of meeting up with two-time James Beard Foundation Awards winner, Chef Paul Bartolotta, in his cavernous kitchen at Bartolotta Ristorante Di Mare at Wynn Las Vegas. Chef Bartolotta is not only one of the greatest chefs ever to film a cooking demonstration for Average Betty, he is also one of the most genuine, loving and family-oriented people I have ever met.

Bartolotta Ristorante Di Mare at Wynn Las Vegas

The restaurant is located in Wynn’s shopping esplanade — a good tip if you’re late for your reservation.

Guests enter Bartolotta on the top lounge level; a grand spiraling staircase leads to the dining level featuring outdoor lagoon-side seating in private cabana booths (left). Fish is filleted table-side and there is plenty on the menu for landlubbers.

Although the restaurant was not yet open for dinner, and therefore empty, I could feel the memories created in this breathtaking, delicate space.


Langoustine in Paul Bartolotta's Kitchen
Chef Bartolotta greets me warmly, and we make our way back to the kitchen. Easily the grandest kitchen I have been in; it’s a mass of stainless steel and burners, impeccably organized and bustling with preparations for the coming night. Already on top of the game plan, Chef Bartolotta gives me an atypical choice for a Thursday afternoon: Langoustines or clams?

Paul Bartolotta with Clams

Moments later, fresh clams, leeks, olive oil and wine are swirling in a stainless steel pan and the kitchen perfumes with flavors of the Mediterranean. I get the feeling Chef Bartolotta could make this masterpiece with his eyes closed.

Next thing you know, we’re sharing Brodetto di Vongole e Porri family style, soaking up the delicious broth with freshly made Bruschetta.

Spending time in the kitchen with Paul Bartolotta starts with a lesson in Italian and ends with one on parenthood. Woven in between are Bartolotta’s authentic Italian food philosophy, display of love and affection for his fresh Mediterranean ingredients, and desire to share simply prepared, fresh, authentic Italian seafood. And when you see how passionate he is about all of these things, you learn something about life.

Get the Brodetto di Vongole e Porri Recipe!
The Brodetto di Vongole e Porri (Tiny Clams in a White Wine Broth with Leeks) Chef Bartolotta prepares is genius; it’s pure and flavorful, and a dish easily recreated in your home kitchen. I know I’m going to give it a try in mine! Get the recipe here.

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16 Responses to “Wanna Whole Lotta Bartolotta Video”

  1. Ben Lovin
    10/28/2010 at 9:57 am #

    That was awesome! Bartolotta is the man! I only wish you would have asked him to say “Fugetaboudit!”

  2. Average Betty
    10/28/2010 at 10:08 am #

    LOL, Ben! Chef Bartolotta is the man! “Fugetaboudit!”

  3. Cathy
    10/28/2010 at 10:23 am #

    Hi Betty, another classic chef interview its amazing to see your show develop and the access you get to celebrity chefs now. Love the the cooking demo, chef Bartolotta makes clams look so easy I might just try at home. The dish looks yummy I can almost taste how deliciuos those clams are!

  4. Cajun Chef Ryan
    10/28/2010 at 10:31 am #

    Fun, fun, fun, a great interview and cooking demo, the clams look might tasty!

  5. Average Betty
    10/28/2010 at 10:59 am #

    Thanks, Cathy! Chef Bartolotta hs such a passion for food and flavors – it’s undeniable. He does make the dish look easy, but it did seem pretty straightforward. I am definitely going to try this at home!

    Thanks, Chef Ryan! I bet Chef Bartolotta had you at the red chili flakes :) Those really were the best clams I’ve ever had!


  6. Angie
    10/28/2010 at 12:23 pm #

    Those clams look so good. I love that garlic and bread tip. Did you use to go claming in Tampa? My cousin goes with her husband all the time and they are living in Tampa right now. They like to post giant clam pix on facebook, haha.

  7. Average Betty
    10/28/2010 at 12:49 pm #

    Hi Angie!
    Would it be silly if I said — even the bread was crazy delicious — the man is a genius :) No, I have never been clamming! What fun it would be to hook up the next time I’m in town and do some clamming… hmmm…

  8. Gera@SweetsFoodsBlog
    10/28/2010 at 1:19 pm #

    No doubt I need going with you in next culinary events – funny video and absolutely awesome recipe :)



  9. Jeffles
    10/28/2010 at 3:57 pm #

    Beautiful little (but meaty) clams in a Mediterranean broth of wine, olive oil, leeks and toasty bruschetta… Love it and wouldn’t mind adding some langoustines..:D
    YUM !!

  10. Mike Dobranski
    10/28/2010 at 4:01 pm #

    This is why you are made of awesome! Great job, Sara!

  11. Average Betty
    10/28/2010 at 4:40 pm #

    Gera – Let’s make it happen! You’re coming with me!

    Jeffles, the clams were meaty – with a perfect delicate flavor and superior texture. The broth was outta this world :) Thank you for stopping by!

    Mike! I’m just trying to keep up with you, kid! xoxo

  12. Jen
    10/29/2010 at 5:45 pm #

    Bartolotta is such a blast! He might actually have a career in this cooking thing, too. ;)

    Looks like you had lots of fun!

  13. Average Betty
    10/31/2010 at 8:19 am #

    You know him well! He was a total blast :)


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