Grilled Flatbread

Start slowly caramelizing down the sliced onions in oil and a little water, the water allows the onions to cook, releasing the natural sugars to caramelize without burning. Meantime, take the dough and roll thinly, brush with olive oil and place on the char-grill and mark nicely.

Remove the dough from the grill and spread evenly with the Ricotta Cheese, Caramelized Onions followed by the Figs, cook in the oven for a few minutes to soften the figs slightly and cook the bread a bit more, remove from the oven and sprinkle over the chopped sausage, Bake in a hot oven at 400 degrees for 4 - 6 minutes until nicely browned and crispy.

Remove from the oven and cut into desired pieces, toss the organic greens with the red wine vinaigrette and arrange over the cut flatbread, finish by freshly shaving the prosciutto and arranging on top of the flatbread, drizzle with a little more dressing if necessary and freshly cracked black pepper.

Serve immediately.

Guest Chef:
Ewart Wardhaugh
Executive Chef
Velvet Room at Clift

In March 2010, Chef Ewart Wardhaugh was named as the Executive Chef for the newly announced Velvet Room restaurant at Clift Hotel in San Francisco. The space previously had been Asia de Cuba for almost ten years. Chef Wardhaugh brings incredible culinary expertise to the exciting new Morgan's Hotel Group's newest San Francisco restaurant.

As Assistant Executive Chef for Wynn Las Vegas, Mr. Wardhaugh assists with all aspects of the culinary operation including administration duties. His responsibilities include writing and development of menus, overseeing the quality and procedural aspects of all kitchens and support areas, and facilitating in the development of the over 1000 culinary team members. Chef Ewart oversees the culinary activities of over 10 production areas including the Bread Shop, Buffet, Butcher, Café, Deli, In-Room Dining, Juice Room, Main Kitchen, Gardemanger, and Pastry Shop.

Mr. Wardhaugh brings multi-continent culinary knowledge and experience to Wynn Las Vegas. He began his cooking career at the young age of 14 when he first entered the doors of a professional kitchen in his home village of Brodie in the Highlands of Scotland. At this young age, he was trained early in the art of classic European cuisine. This experience led Chef Ewart to attend the Inverness College of Further & Higher Education, where he graduated with a certificate in Hotel and Hospitality Management.

At the age of 18 he honed his craft at the One Michelin Star restaurant, the "Georgian Room" with Chef Jeff Bland at the "Cameron House Hotel" on the Banks of Loch Lomond, Scotland. The restaurant taught him the art of contemporary French fine dining.

An opportunity in London, England at the Five Star, "Lanesbourgh Hotel" on Hyde Park Corner lured Chef Ewart away from his homeland where Chef Paul Gaylor instilled in him a passion for innovative cuisine. The One Michelin Star "Leiths" Restaurant, also in London, allowed Chef Ewart to focus on preparing gourmet a la carte and tasting menus for the most discerning clientele.

The attraction of a world renowned Five Star property brought Chef Ewart to Singapore and the "Raffles Hotel". While in Singapore, Chef Ewart participated in several Food and Wine Experience events that paired him with renowned chefs like Michel Troigros, Joel Robuchon Alain Ducasse and Thomas Kellar, just to mention a few.

His first taste of America came when Chef Ewart joined the culinary team at the Bellagio Resort and Casino in Las Vegas, Nevada where he served as the Executive Sous Chef. Chef Ewart then joined Todd English at the Olives Group where he served as the Executive Chef for the opening of the "Bluezoo" restaurant inside the Swan & Dolphin Hotel at Walt Disney World in Orlando, Florida. The offer to open Wynn Las Vegas with a world renowned culinary team, enticed him back to Nevada.