Chef Q + A:

Eight questions with Mario Batali

IS Photography/ImagesofVegas.com

Karina Smirnoff and Mario Batali at Carnival du Vin in the Palazzo.

Monday, Nov. 16, 2009 | 2:47 p.m.

The Carnivale du Vin brought together many of the top chefs in the country: Emeril Lagasse, Wolfgang Puck, Mario Batali, Bradley Ogden… most of the big names were at the Venetian this weekend.

The Sun caught up with some of the culinary heavyweights to get their personal take on their signature dishes, restaurant trends, favorite kitchen gadgets, and what they would have for dinner if they had just one last supper to enjoy.

Chef #3: Mario Batali

How many restaurants do you currently have?

I have 14.

What would you say your signature dish is? What defines you as a chef?

Beef cheek ravioli with fresh squab livers and black truffles.

What did you have for breakfast this morning?

Trout with cauliflower and capers at Bouchon.

What would you have at your last supper?

It would be a very long one: 753 courses consumed over 15 years, each with a different wine. It would start in the Amalfi Coast with all kinds of marinated raw and fresh seafood. Then we'd have to move to Parma, to eat all the magnificent pork, then we'd probably go to Vietnam, then to Thailand, then to the Tokyo fish market, then to Australia, then to Singapore, and it just goes on and on and on.

Who would cook it?

Emeril Lagasse.

What is your favorite Vegas-based restaurant (other than your own)?

My favorite Vegas restaurant, I don't even know the name of it. It's the noodle place. There's a noodle place, equal distance from Carnevino and B&B. Asian noodles … almost on the casino floor. Maybe it's called China Noodle? (He was talking about Asia Noodle, which is inside the Palazzo.)

What's your favorite kitchen gadget?

I'm a big fan of those rasps, those parmesan cheese graters that work out so well.

Next Chef: Bradley Ogden

Jump to: Emeril Lagasse, Wolfgang Puck, Mario Batali, Bradley Ogden, Kerry Simon, Sammy Hagar, Nancy Silverton, Mark Tarbell.