A Sweet Show With A Bittersweet Ending

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Open/Banter until 21:00
John Philippe Maury, Part I: 21-45
Trivia/Poll/Feedback - 45-50
John Philippe Maury, Part II: 50-1:13
Announcement 1:13-end


As any dessert lover knows, there’s actually two Bellagio
fountains, the one outside that gets all the attention and the
one that flows of chocolate at the Jean Phillippe Patisserie
around the corner from the hotel’s famed Conservatory. The second
one, which owns the Guinness record for the largest chocolate
fountain, is the brainchild of our guest this episode, Jean
Philippe Maury, the French pastry chef who now has shops in both
Bellagio and Aria and is responsible for overseeing the pastry
kitchen for all of Aria. We’ve got a delicious dish of a
discussion up ahead in which Maury explains why he refuses to
make low-calorie desserts, why most chefs are incapable of making
a simple pie and why Steve and my wedding cake was so disgusting.
Also, has Chef Maury ever used a Betty Crocker cake mix? And, in
lieu of the Top Secret Tourist Tip of the Week, we have a major
announcement regarding our future.


In Banter: Wedding mania in Vegas and elsewhere, transmania at
the Cosmo, the Sahara shutdown begins and more.