FIJI Water was always on hand to complement the great food.

Wine and food lovers recently descended en masse to Las Vegas’s epicurean epic, Vegas Uncork’d. Presented by Bon Appetit magazine, the event featured many of the top names in the world of fine dining — including one who moonlights as a DJ.

As the official water of the fourth annual Vegas Uncork’d, FIJI Water was the perfect fit for such an exciting — and delicious — celebration of all things culinary. Held May 6-9, over 30 events took place at Las Vegas’s premier resorts — the Wynn/Encore, Palazzo & Venetian, Bellagio, Mandalay Bay, and Caesars Palace. It was as memorable as it sounds, and some 3,000 gourmets, gourmands, and oenophiles showed up to be a part of it all.

The festive tone for Uncork’d was set when it opened at the Garden of the Gods, the sprawling array of swimming pools and flower-filled gardens at Caesars Palace. Fleur de Lys‘s renowned chef — and inspiring DJ — Hubert Keller (see video below) spun tunes from the FIJI Water booth while guests wandered around the extravagant grounds, sampling menus prepared by over 75 of the best-known chefs in the country. Of these, on hand were Wolfgang Puck, Susan Feniger, Iron Chef Bobby Flay, and “Chef of the Century” Joel Robuchon.

The sold-out Masters Series Dinners were another very popular element of Vegas Uncork’d, showcasing the inspiration of chefs Guy Savoy and Bradley Ogden. “Shinkansen to Shibuya: A Sake and Sushi Celebration,” lead by chef Yoshinori Nakazawa, was also a crowd-pleaser. The Celebrity Blackjack Tournament saw Paul Bartolotta of Bartolotta Ristorante di Mare at Wynn Las Vegas guard his champion’s crown for the third year in a row, while Olympic skater Johnny Weir co-hosted the Fashion Feast Gala with Iron Chef Cat Cora. For this event, guests were treated to a menu prepared by chefs Michael Mina and Todd English.

In a city that’s known for its food-oriented events, Vegas Uncork’d is a standout. As Bon Appetit editor-in-chief Barbara Fairchild explains, “There is no place else that has per square mile the quality, and quantity, of interested, talented chefs.”