On Wednesday, March 31st CARRA LUXE in collaboration with Diageo, global leader in beverage alcohol, celebrated 15 incredible trailblazing women in the sports, fitness, alcohol, hospitality, wellness, and entertainment industries from Las Vegas.
This celebration comes in anticipation of the launch of Diageo’s “Craftswomen” program, celebrating the talented, bold and pioneering women who make some of the world’s most beloved spirits who are skilled Craftswomen are creating spirits enjoyed around the world and are among the diverse blenders leading the industry. Diageo’s On-Premise Educator Sam Bracamontes and On-Premise Advisor Cody Fredrickson educated the attendees on the Craftswomen behind some of the world’s more iconic brands.
1. THE VIPS IN ATTENDANCE
The 15 trailblazing honorees were MMA fighter Serena “South Paw” DeJesus, Cindy McClure owner of Dress The Drink, Wyndee Forest co-owner of CraftHaus.
Fitness champion, Margaux Celeste Alvarez athlete and owner and founder of Paso Robles G.O.A.T Wine, Cece Kilgore director of youth development at Nevada Partners and founder of Spaced Events Management entertainment, and Sherly Best co-owner and director of guest relations of Echo & Rig.
Also in attendance were Elissa Lafranconi and Stephanie Hensche, licensed therapists and owners of Etika Logika, Flor Bernal, Alesha Meoloa, on premise hospitality advisor at Diageo.
Juyoung Kang, lead bartender at The Venetian, Rachel Nonaire, athlete trainer to world championship athletes like World Champion professional boxer Nonito Donaire and Jessie Vargas, and owners of Velveteen Rabbit Christina Dylag and Pamela Dylag.
2. THE COCKTAIL RECEPTION
Reception was held with social distancing protocols in place and masks strictly-force at Velveteen Rabbit’s beautiful new garden patio that resembles the Hampton’s in the spring time of Marie Antoinette had it her way.
Cocktail menu included two signature drinks: 1) The Sun and Her Flowers made with Crown Royal, strawberry orgeat, lime, ginger beer, and angostura and 2) Petals of the Moon made with Bulleit Rye, cucumber mint syrup, grapefruit, and soda.
3. THE DINNER RECEPTION
The cocktail reception was followed by a savory and thoughtful three-course dinner at Main St. Provisions dinner lead by Executive Sous Chef Jessica Perlstein.
Our honorees were greeted with a Fry Bread and Hominy hummus made with preserved lemons, herbs olive oil, and river salt. The second course offered three choices: 1) Utah Woman’s Steak, a vintage charred beef New York strip with scallion chimichurri and funeral potato croquette; 2) Heritage Ham Steak made with sweetie drop pepper tomato, sauce, roasted endive, and pistachios; 3) Caroline BBQ Yam, slow roasted and stuffed with BBQ glazed beets, crispy onions and garlic.
Needless to say that the “Utah Woman’s Vintage Steak” was the crowd favorite. To wash it all down, Main St. Provisions offered three options to pair: 1) “Written in Ink” (Milk Punch) made with George Dickel Rye, white port, English breakfast tea, apricot, citrus, and baking space; 2) “Elevated Perfection” made with Zacapa Edición Rum, riserva speciale vermouth, bitter liqueur, preserve liqueur; 3) “The 35-Year Journey” made with Zacapa Edición Rum, orange bitter, ancho liqueur, pineapple, grapefruit, Fever Tree elderflower tonic. And to the end night? Chef Jess served a boozy and zesty Whiskey Souffle orange cake that had everyone toasting until even after dinner ended.
