FOR IMMEDIATE RELEASE
November 17, 2004

Media Contacts:
Stephanie Davis
MGM MIRAGE
(702) 891-7517

Jennifer Baum
Bullfrog & Baum
(212) 255-6717

THE BUFFET AT TI
Paying Homage to the Great Food Markets of the World

LAS VEGAS – The Buffet at TI, inspired by the finest gourmet and specialty food markets of the world, offers guests a sumptuous celebration of food. Since opening November 2004, with design by award-winning designer Jeffrey Beers, The Buffet at TI presents an array of delights in an environment designed as a street of shops, each with its own look and feel.

"With our energetic and diverse clientele, The Buffet is the perfect fit, offering the best of each cuisine around every corner,” said Tom Mikulich, president of TI.

The Buffet at TI features a global assortment of cuisine with six live-action exhibition stations. The roaring fire of the wood-burning oven in the Barbeque Station cooks up the best of regional American barbeque from the top spots in the country including North Carolina Roasted Pork, Texas-style Brisket and St. Louis Dry-Rub Ribs.

The Asian station resembles the bustling energy of a Tokyo market with fresh-cut sushi, traditional Chinese specialties and a noodle kitchen. At the Pasta Sauté Station guests witness the sights and sounds of fresh pasta being prepared right before their eyes such as Tagliatelle with Wild Mushrooms, Roasted Chicken and Thyme and Ricotta Tortellini served over Dried Tomatoes, Olive Tapenade and Basil Oil. At the adjacent rustic Pizza Oven, piping-hot Mediterranean pizzas come right from the oven ready for the plate.

At the Salad Station, a chilled marble table houses a creative visual display of fresh ingredients exuding bursts of color with crisp vegetables and an array of house salad blends. Choices include a Watercress blend with Smoked Turkey, Blue Cheese, Grapes and Walnuts with Champagne Vinaigrette, a Wild Herb blend for the Tuscan Bread Salad with Tomatoes, Olives, Mozzarella and Pesto Oil and a Napa Cabbage and Snow Pea blend for the Chinese Chicken Salad. Diners witness their creations come to life as they’re hand-tossed to order.

An iron baker’s rack complete with fresh, homemade desserts tempts guests as they near the Bakery Station. The tantalizing display of sweets includes mini-pies prepared daily in an old-fashioned pie oven, a doughnut machine turning out warm, homemade creations, a crème brulee station burning six varieties daily, freshly made ice-cream and pink bursts of cotton candy. An automated, modern coffee machine entices guests with the simplicity and aromas of freshly brewed espresso, cappuccino and gourmet coffees.

Just as in an actual marketplace where vendors roam the streets presenting specialty items, The Buffet offers a roving chili cart, featuring two varieties of regional American chili. The types of chili changes weekly.

The Buffet at TI is the first buffet design for Jeffrey Beers, known for his dynamic designs including Isla Mexican Kitchen and Tequila Bar at TI and Tabú Ultra Lounge at MGM Grand.

“Through my design concept, The Buffet brings the exciting and energetic elements of a global marketplace to TI, a resort that exudes that same stimulating energy,” said acclaimed designer Jeffrey Beers.

The energy of the action cooking stations are balanced by a subtle, warm feeling in the dining room. Dark chocolate-covered woods and creamy walls create an intimate and soft interior. Granite marble, stainless steel countertops and colorful tiles add a modern twist with a sleek, rich feel. A large glass retail wall that is visible from the casino displays unique preserved spices, oils and ingredients, adding to the drama of this retail, market-style buffet.

The Buffet at TI seats 425 guests and is open daily for breakfast from 7 a.m. to 10:45 a.m.; lunch from 11 a.m. to 4 p.m. and dinner from 4 p.m. until 10:30 p.m. Breakfast is priced at $12, lunch at $15 and dinner $20.00; Champagne Brunch, Saturday-Sunday $15; and the Friday and Sunday Gourmet Dinner costs $26.00.

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