A Sweet Show With A Bittersweet Ending

Normal 0 0 1 116 665 5 1 816 11.1539 0 0 0 Why did Harrah's name the top Total Rewards tiers the Seven Stars level and put seven stars on the Harrah's logo? Know it? E-mail TheStripPodcast [at] aol.com or call 702-997-3300 by May 11. If we draw your correct answer, you pick from the prize list at TheStripPodcast.Com. Twitter: @TheStripPodcast Blog: VegasHappensHere.Com Voicemail: 702-997-3300 Open/Banter until 21:00John Philippe Maury, Part I: 21-45Trivia/Poll/Feedback - 45-50John Philippe Maury, Part II: 50-1:13Announcement 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.