This week, we're venturing into the vibrant world of Mexican cuisine with executive chef Sarah Thompson of Casa Playa at Wynn Las Vegas. At Casa Playa, she presents a vibrant and creative menu featuring bright, California and Baja produce and seafood, woven together with a robust masa program–drawing upon her culinary expertise refined at New York City’s lauded Cosme. Chef Thompson graduated from the Culinary Institute of America, and amassed experience at some of New York City’s most noteworthy restaurants including Marea and Alder.
As a hyper-regional coastal Mexican restaurant, the menu’s emphasis lies in locally selected seafood. Thompson sources nearly all of her fish from the Pacific coast, and similarly, she works with purveyors that source fresh, seasonal produce from 50 of the best farms across southwest Nevada, California, and Arizona–also receiving bi-weekly deliveries from the famed Santa Monica Farmers Market. Corn, chiles, and agave serve as the backbone of the Casa Playa menu and are sourced directly from small producers in Mexico via Masienda. Most notably, Chef Thompson’s masa program is incredibly layered and distinctive with six distinct corn varieties imported from Oaxaca and nixtamalized in house.
Topics Discussed:
Early Culinary Influences
Transitioning to New York's Culinary Scene
Diversity in Culinary Experiences
The Masa Program at Casa Playa
Navigating the Vegas Culinary Landscape
Collaborative vs. Solo Work
Embracing Diversity in Cuisine
SARAH THOMPSON
Sarah Thompson (https://www.instagram.com/sarahcthompson_) and Casa Playa -Wynn (https://www.instagram.com/casaplaya.wynn/) on Instagram
Check out the menus at Casa Playa (https://www.wynnlasvegas.com/menus/casa-playa/dinner)
Podcast episode: How to Make and Use Masa with Masienda Founder Jorge Gaviria (https://www.podpage.com/chefs-without-restaurants/how-to-make-and-use-masa-with-masienda-founder-jorge-gaviria/)
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