File Photo from the First Project Dinner Table at the ONCE Orchard
(Photo Courtesy: Project Dinner Table)

COMMUNITY-MINDED CHEFS HEADLINE PROJECT DINNER TABLE’S RETURN SATURDAY, SEPT. 29 

Chefs Geno Bernardo, Steve Piamchuntar Lead a Team of Chefs to Deliver a Local Authentic Flavor-Filled Culinary Experience for Las Vegas’ Premier Community Dinner Series at UNCE Orchard

 

Back by popular demand, Las Vegas’ premier community-minded dinner series, Project Dinner Table (PDT) will return on Sept. 29 under the stars at UNCE Orchard. A team of community-minded chefs, led by chefs Geno Bernardo and Steve Piamchuntar, will deliver a four-hour, local, authentic, flavor filled, family-style dining experience benefiting Green Our Planet. The event will begin at 6 p.m., connecting 100-plus guests to celebrate community, sustainability and business through transformational conversation, phenomenal food and revelry.

Every PDT takes place outside a traditional restaurant environment at a memorable, out-of-the-ordinary location.

“After hearing from so many Project Dinner Table enthusiasts—each of whom told me how much they missed this community-building experience—I am proud to announce we’re back,” said Gina Gavin, founder, Project Dinner Table. “Our purpose has always been to help build a stronger, more sustainable, resilient community through inclusively connecting new friends with old while enjoying the culinary talents of some of the world’s best chefs at unique locations all benefiting a worthy local cause.”

Chef Geno Bernardo and the team of chefs will develop and serve a one-night-only, six-course menu* inspired by the season and location with dishes featuring locally sourced ingredients. As is PDT’s tradition, guests will sit at one, long community table draped in the event’s signature white tablecloth while enjoying a lavish, family-style dinner, being serenaded by live music and imbibing specialty libations under the stars.

DATE:  
Saturday, Sept. 29

TIME:  
6 to 10 p.m.

LOCATION:  
University of Nevada Cooperative (UNCE) Orchard
4600 Horse Drive
North Las Vegas, NV 89084

TICKETS:  
$220 each; purchase at www.projectdinnertable.com.

CAUSE:  
Green Our Planet, a non-profit conservation organization, which operates the United States’ largest and most comprehensive school garden program.

AMOUNT: 
A charitable donation will again be presented on behalf of the guests, chefs, vendors and sponsors for a minimum of $5,000. Since its inception, PDT has generated more than $110,000 in charitable donations during 29 previous dining events.

CHEFS:  
Geno Bernardo, executive chef, Summit
Steve Piamchuntar, executive chef, Divine Café
Leticia Mitchell, owner/chef, Leticia’s Mexican Cocina
Doug Taylor, executive pastry chef, Jerry’s Nugget

SPONSORS:   
Brownstein Hyatt Farber Shreck
Tivoli Village
Five-Six Media
Tito’s

 

ABOUT THE CHEFS
Chef Geno Bernardo – With more than 20 years of culinary experience, Chef Geno Bernardo is among the most accomplished chefs in Las Vegas. He has held positions as sushi chef at Sushi on the Rock, sous chef at Sally’s on the Waterfront and executive chef Providence Oyster Bar and Providence Prime. Prior to coming to Las Vegas, he joined N9NE Group family where he remained for nearly a decade and learned from the esteemed Master Chef Michael Kornick. During his time with N9NE Group, he ran NOVÉ Italiano at Palms Casino Resort and opened four venues including N9NE Steakhouse and ghostbar. In 2014, Chef Geno left Las Vegas to become executive chef for El Dorado Golf & Beach Club where he oversaw seven restaurant concepts. He returned to Las Vegas in 2015 as executive chef of Herringbone, the acclaimed ocean-to-table concept at ARIA Resort & Casino and now resides as executive chef for Summerlin’s private club, The Summit Club.

Chef Steve Piamchuntar – Steve Piamchuntar is executive chef for Divine Café and Divine Events. Chef Steve literally grew up in the kitchen of his family’s Thai restaurant in Southern California, which has been in operation for nearly 30 years. Chef Steve’s culinary style derives from his experience in Thai cuisine, as well as his years of training in fine dining. After helping to open the culinary offerings at Bellagio Resort and Casino in 1999, Chef Steve opened Tenaya Creek Restaurant & Brewery where he assumed the position of executive chef in 2002. He then went on to broaden his skillset in fine dining at The Stirling Club at Turnberry under the supervision of Celebrity Chef Charlie Palmer and Palmer Management Group. During his tenure at the Stirling Club, Chef Steve utilized his talents creating and executing custom menus for many high-profile clients. Simultaneously, he opened and managed his catering company, Cravings Catering. In May 2012, Chef Steve and his wife, Lorie, opened their restaurant, Nosh & Swig, where they received many accolades and exceptional reviews. In December 2014, Chef Steve accepted the position of executive chef for Divine Café and Divine Events.

Chef Leticia Mitchell – Leticia’s Mexican Cocina Owner/ Chef Leticia Mitchell credits her mother, Carmella, with teaching her “the love of cooking and making memories with family and friends. Mitchell said she follows Carmella’s recipes exactly and offers some of her own to include “different regions in Mexico.” Leticia’s has three locations: northwest Las Vegas, Tivoli Village and a soon-to-open third location at Fiesta Station.

Chef Doug Taylor – Chef Taylor began his career in Lake Tahoe and the San Francisco Bay Area after going to culinary school at University of Hawaii. He came to Las Vegas in 2006 to work at Michael Mina’s Seablue at MGM Grand and then moved to Batali & Bastianich Hospitality Group. During that time, Taylor’s interest in the locavore movement prompted him to seek out local farms, initially to work with the restaurants. He headed the Farmer to Chef program for the University of Nevada Cooperative Extension and helped found Bet on the Farm, a nonprofit farmers market. After a two-year absence from Las Vegas, he returned and took over Art of Flavors Gelato & Sweets in 2016 and is currently executive pastry chef at Jerry’s Nugget.

ABOUT UNCE ORCHARD
The University of Nevada Cooperative Extension Orchard (UNCE Orchard or The Orchard) is a 10-acre outdoor demonstration garden, which grows different fruit types and varieties to see which ones do best in the harsh Las Vegas Valley growing conditions. The Orchard is maintained by volunteer Master Gardeners who offer demonstrations on pruning, fertilization and non-chemical pest management. For more information about UNCE and The Orchard please visit https://www.unce.unr.edu or call (702) 257-5555.

ABOUT GREEN OUR PLANET
Green Our Planet is a Las Vegas-based 501(c)(3) non-profit conservation organization founded in 2013. Its mission is to help conserve, protect and improve the environment through education, which includes building outdoor and indoor gardens in schools. Green Our Planet achieves its mission by actively partnering with foundations, individuals, organizations and corporations to create positive impact in environmental education and change. Green Our Planet currently operates one of the largest and most comprehensive school garden programs in the United States. The school gardens are used as natural laboratories so that students in pre-K through 12th grade can learn about STEAM (science, technology, engineering, art and math), nutrition and conservation through project-based, hands-on learning. To learn more about Green Our Planet please visit greenourplanet.org

ABOUT PROJECT DINNER TABLE (PDT)
Founded by Gina Gavin in 2009, Project Dinner Table (PDT) is all about people, food and purpose. As guests break bread these once-in-a-lifetime, white tablecloth-draped dinners hosted on location in adventurous settings is deeply rooted to the journey of always growing; individually and collectively. Through a social mission and a commitment to create positive ripples – PDT shares a social mission of contributing to and positively affecting the community through philanthropy and connecting people to farmers and local food, tastemakers, influencers and community awareness. PDT events take place outside the four walls of a typical restaurant in the most unexpected places. Past locations have included the baseball field at Cashman, Molasky Corporate Center, Jackie Gaughan Plaza, Gilcrease Orchard, UNCE Orchard, Symphony Park and Three Square’s warehouse. Celebrity chefs create a one-night-only menu utilizing ingredients from local growers and sustainable sources. Guests are treated not only to a lavish, family-style dinner, but also to live music, intellectually stimulating presentations, gift bags and drinks. Based on a social mission and a community-building platform, PDT recognizes one or more local charitable organizations with a donation at each of its events. For more information, go to www.ProjectDinnerTable.com or find on Facebook at or follow on Twitter @Food4Good.

*Vegan/Vegetarian courses available.

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Community-Minded Chefs Headline Project Dinner Table’s Return – 9/29
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Community-Minded Chefs Headline Project Dinner Table’s Return – 9/29
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