Chef Rick Moonen to Host Bravo’s ‘Recipe For Deception’ Happy Hour Viewing Party at rm seafood on Jan. 28

RM SEAFOOD

CHEF RICK MOONEN TO HOST BRAVO’S ‘RECIPE FOR
DECEPTION’ HAPPY HOUR VIEWING PARTY AT
RM SEAFOOD ON JAN. 28

WHAT:
Bravo’s all-new series Recipe for Deception is debuting this month and Las Vegas’ own Celebrity Chef Rick Moonen of rm seafood and Rx Boiler Room at The Shoppes at Mandalay Place will appear on the Master Chefs-based episode on Thursday, Jan. 28
 
In this episode, four Master Chefs will play their hand at the competition including Lorena Garcia, Rick Moonen, Art Smith, and Bryan Voltaggio. Josh Altman, star of Bravo’s Million Dollar Listing Los Angeles, and Andy Buckley, star of Bravo’s Odd Mom Out will appear as guest judges. 
 
In honor of this special appearance, Moonen will host a Recipe for Deception Happy Hour and Viewing Party at rm seafood to showcase the exciting episode. Starting at 9 p.m., guests will be treated to small plates prepared by Moonen, along with a special “Deception” cocktail created by Lead Barman Eric Smith, plus wine and craft beer to enjoy throughout the episode. This special event is priced at $25 (excluding tax and gratuity) and will feature passed appetizers including lobster rolls, crab cakes, salmon tataki and an array of sushi, to name a few.
 
A portion of the proceeds will benefit Cleveland Clinic Lou Ruvo Center for Brain Health. For reservations and additional details, call (702) 632-9300. 
 

WHEN:

Thursday, Jan. 28, 2016 at 9 p.m. (show starts at 10 p.m.)
 
WHERE:
Rick Moonen’s rm seafood
The Shoppes at Mandalay Place
(702) 632-9300
RSVP:
Space is limited. Please RSVP to Jessica Grimaldo by emailing jgrimaldo@rickmoonen.com

or call (702) 632-9300.
About Chef Rick Moonen:
Chef and cookbook author, Rick Moonen, has been one of the country’s leading advocates for the sustainable seafood movement for more than 25 years, bringing national awareness to this subject near and dear to his heart. His restaurant, Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by local and national press alike.  In 2010 Rick made a memorable appearance on Bravo’s Top Chef Masters, nearly taking home the title and raising thousands of dollars and national awareness for Three Square food bank in Las Vegas.  In May of 2011 Monterey Bay Aquarium honored Rick as their “Chef of the Year” for his tireless efforts towards sustainability. He’s been featured on CNN, TODAY, Good Morning America, CBS Early Show, Dan Rather Reports, and many more.  Find him on Twitter @RickMoonen, Facebook.com/ChefRickMoonen, on Instagram @ChefMoonen or www.rickmoonen.com.

Fremont Street Experience to Partner with Three Square Food Bank for SlotZilla Charity Challenge

Fremontst

Fremont Street Experience to Partner with Three Square Food Bank for
SlotZilla Charity Challenge

100% of SlotZilla™ Revenue to Benefit Three Square Food Bank on July 16

UFC Hall of Famer Forrest Griffin, Pro BMX rider and television personality
Ricardo Laguna and Chef Rick Moonen to ‘fly’ for a good cause



Fremont Street Experience will be hosting another SlotZilla Charity Challenge, this time to benefit Three Square Food Bank. Fremont Street Experience will be donating 100% of SlotZilla revenue to Three Square on Thursday, July 16 from 1 p.m. to 7 p.m. There will be a
1 p.m. media event where members of Three Square and local celebrities will be on-site taking pictures and flying on SlotZilla. The local celebrities attending the event include: UFC Hall of Famer Forrest Griffin, Pro BMX rider and television personality Ricardo Laguna, Chef Rick Moonen, Miss Nevada US 2014 Lisa Song Sutton,  Chef Johnny Church and Chef Beni Velazquez. Flight times can be purchased at the SlotZilla box office or can be booked in advance online at www.vegasexperience.com.

“We developed the SlotZilla Charity Challenge concept as a fun and exciting way to give back to the community and we are honored to partner with Three Square Food Bank,” said Jeff Victor, president of Fremont Street Experience. “Three Square is an amazing organization that provides hunger relief to people in need in Southern Nevada. “Everyone that comes down to fly on SlotZilla on either the Zoomline or Zipline on Thursday, July 16 will be supporting a great cause with every dollar of revenue going to Three Square.”

SlotZilla ticketing, will call and check-in office is located next to the SlotZilla takeoff tower on Fremont Street between 4th Street and Las Vegas Boulevard. Parking is available at Fremont Street Experience parking garage with entrance off 4th Street just north of Carson.

Zipline – Flyers take off from the lower tier of the tower, 77 feet high and zip in a traditional seated-harness position on an 850-foot flight – half the length of Fremont Street Experience – to a mid-point landing platform located between 3rd Street and Casino Center.

Zoomline – Flyers launch from 114 feet high and zoom in a horizontal “superman” position going 35 mph 1,750 feet across the entire length of Fremont Street Experience, and land on a platform atop a newly built Main Street Stage.

Children under 13 in age must be accompanied by a flyer age 13 or over.  Flyers must weigh between 60-300 lbs. for Zipline and 100-300 lbs. for Zoomline, with a maximum 6’8” height for lower Zipline but no height limit on upper Zoomline.  Flyers cannot be under the influence of drugs and alcohol.  Flyers should not ride if they have health concerns, neck/shoulder problems, are pregnant, have heart trouble, problems with balance, or seizure disorders.

About Three Square Food Bank
Established in 2007 to provide hunger relief, Three Square Food Bank offers wholesome, nutritious food to nonprofit and faith-based organizations, schools and feeding sites that serve a wide range of Southern Nevadans. A national model project inspired by Founder Eric Hilton with a grant provided by the Conrad N. Hilton Foundation, Three Square is a community collaborative partnership with businesses, nonprofit agencies, food distributors, higher education institutions, the Clark County School District, governmental entities, the media and thousands of volunteers to efficiently and effectively work together to serve those in our community struggling with hunger. Three Square currently provides more than 34 million pounds of food and grocery product – the equivalent of more than 28 million meals – per year to more than 1,300 community partners.  Three Square is a member of the Feeding America network of food banks. For additional information visit www.threesquare.org. For the latest news and events on Three Square, visit
www.Facebook.com/ThreeSquareFoodBank and follow them on Instagram (@threesquarelv)  and Twitter (@threesquarelv).

About SlotZilla™
Zip & Zoom – Vegas Style on the world’s most unique zipline – SlotZilla™ at Fremont Street Experience located in Downtown Las Vegas. SlotZilla combines innovative technology with a dynamic themed concept to transcend a traditional zipline ride, becoming a ground-breaking attraction for the amusement industry. The attraction features two thrill levels, a lower Zipline where flyers travel half the length of Fremont Street Experience in a traditional seated-harness position and an upper Zoomline where flyers are launched in a horizontal “superman” position 1,750 feet across the entire length of Fremont Street Experience.  Both levels deliver an experience unique in the world – flying above thousands of people on Fremont Street Experience and under the four-block-long Viva Vision canopy, which is the world’s largest video screen.

SlotZilla is open Sundays through Thursdays from noon to midnight, and Fridays and Saturdays from noon to 2 a.m.  Flights are $20 for the lower Zipline and $40 for the upper Zoomline.  Flight times can be booked in advance at the SlotZilla ticketing, will call & check-in office located at 425 Fremont St., Ste. 160.  Advance ticket purchases can also be made online at www.vegasexperience.com or by calling 1-844-ZIPVEGAS.  Advance group sales for 20 or more tickets can be made by calling (702) 678-5780 or
1-844-SLOTZILLA.

Visit online at www.vegasexperience.com, Facebook: facebook.com/SlotZillaLasVegas, Twitter: @SlotZillaLV, or Yelp: http://www.yelp.com/biz/slotzilla-las-vegas

Rick Moonen Serves as Guest Chef at the USA Pavilion at Expo Milano 2015

RM SEAFOODRX BOILER ROOM

RICK MOONEN SERVES AS GUEST CHEF AT THE USA PAVILION AT EXPO MILANO 2015

Rick Moonen USA Pavilion at Expo Milano 2015

Last week, Chef Rick Moonen, an advocate for sustainable fishing and seafood, was invited as a guest chef to the esteemed USA Pavilion at Expo Milano 2015, the first time that the popular world’s fair has been food-themed, taking place in Milan now through October. Moonen was one of 50 guest chefs selected by the James Beard Foundation to represent the USA’s “Culinary Dream Team.” This remarkable group of chefs are all recognized by the James Beard Foundation, the International Culinary Center,  and are also members of the American Chef Corps, an initiative launched by the U.S. Department of State to elevate the role of culinary engagement in America’s formal and public diplomacy efforts.

 

To kick off the week, Moonen celebrated World’s Ocean Day (June 8) with Sheila Bowman of Monterey Bay Aquarium and its Seafood Watch program. During a discussion panel and cooking demo event, the duo taught guests how to be stewards of our oceans, and discussed aqua culture and the challenges they face. They also showed participants how to use the Seafood Watch program, so they can make responsible eating decisions to assure an abundant future for our oceans. Following the discussion, Moonen also demonstrated a tea-smoked Alaskan sockeye salmon with cucumbers and horseradish cream for the expo’s own official cookery show, “The Cooking Show – The World on a Plate.”

 

On Tuesday, June 9 and Wednesday, June 10, Moonen hosted dinner for over 50 guests each night in honor of the expo’s theme, “Feeding the Planet, Energy for Life.” The dinners were housed at James Beard American Restaurant in the Penthouse Suite inside the Seven Stars Galleria Hotel, a location with superb views of the Galleria Vittorio Emanuele II and Piazza della Scala. Operating much in the same manner as the James Beard House in New York City, the highly anticipated restaurant opened on May 8 and serves as a special platform for America’s culinary talent during the expo. For Moonen’s dinners, the celebrated chef showed guests how to shuck oysters and prepared a selection of hors d’oeuvres, as well as a four-course menu paired with wine. As Moonen conversed with guests he said, “Connect with our environment, put away our toys, enjoy a good meal, have food for generations to come…the core of what I do.” Highlights from the meal included dishes that showcase Moonen’s passion for sustainable seafood found at Rick Moonen’s rm seafood at The Shoppes at Mandalay Place, such as the brandade cake on fennel with a truffle vinaigrette, New England style cobia chowder, and tea- smoked True North Salmon with cucumbers and horseradish cream, to name a few.

 

For more information about the USA Pavilion Expo Milano 2015, visit http://www.usapavilion2015.net.

 

rick moonen rick moonen1 rick moonen2 rick moonen3 rick moonen4 rick moonen5 rick moonen6

About Chef Rick Moonen

Chef and cookbook author, Rick Moonen, has been one of the country’s leading advocates for the sustainable seafood movement for more than 25 years, bringing national awareness to this subject near and dear to his heart. His restaurant, Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by local and national press alike.  In 2010 Rick made a memorable appearance on Bravo’s Top Chef Masters, nearly taking home the title and raising thousands of dollars and national awareness for Three Square food bank in Las Vegas.  In May of 2011 Monterey Bay Aquarium honored Rick as their “Chef of the Year” for his tireless efforts towards sustainability. He’s been featured on CNN, TODAY, Good Morning America, CBS Early Show, Dan Rather Reports, and many more.  Find him on Twitter @RickMoonen, Facebook.com/ChefRickMoonen, on Instagram @ChefMoonen or www.rickmoonen.com.

Chef Rick Moonen to Host Collaboration Beer Dinner with CraftHaus Brewery at Rx Boiler Room on June 26

RX BOILER ROOM

CHEF RICK MOONEN TO HOST COLLABORATION BEER DINNER WITH
CRAFTHAUS BREWERY AT RX BOILER ROOM ON JUNE 26

 

 

 

 

WHAT:  Join Chef Rick Moonen for a night to remember as he teams up with Henderson-based CraftHaus Brewery to host a special four-course collaboration dinner at Rx Boiler Room inside The Shoppes at Mandalay Place. In addition, Moonen will celebrate the launch of his first-ever brewery collaboration, Gone with the Wit, which features a delightful blend of locally sourced flowers, herbs and botanicals from Desert Bloom Eco Farm infused into the beer. Each of the four courses created by Moonen will be paired with a combination of CraftHaus’ flagship and seasonal beers. Highlights include CraftHaus flagship Evocation Saison and Resinate IPA; CraftHaus Seasonal Comrade Russian Imperial Stout, which was also made in collaboration with the Las Vegas Distillery; and Moonen’s Belgian Wit style beer. This special dinner is priced at $60 (excluding tax and gratuity) per person and will feature the following pairings:

 

FIRST COURSE
Portuguese Seafood Cataplana
atlantic surf clams, PEI mussels, prawns, king crab

CraftHaus Evocation

SECOND COURSE
Kalbi Marinated Skirt Steak
crispy dry hop’d Moonen tater tots

CraftHaus Resinate IPA

 

INTERMEZZO
Lemon Verbena Sorbet

THIRD COURSE
New Bedford Jumbo Scallops
cauliflower mousse, pan roasted scallops, romanesco

Rx’s own “Gone With the Wit”

 

FOURTH COURSE
Sticky Toffee Pudding
maple sugar toffee sauce

Comrade Russian Imperial Stout

 

WHO: CraftHaus Brewery is passionate about creating quality driven beers and sharing them with their community. Owners, Wyndee and Dave Forrest were able to change licensing for the city of Henderson to a more craft friendly license. Their brew team is lead by educated, professional brewers, Steve Brockman and Steph Cope. www.crafthausbrewery.com

 

WHEN:
Friday, June 26, 2015 at 6 p.m.

 

WHERE:
Rx Boiler Room
The Shoppes at Mandalay Place
3930 Las Vegas Boulevard South

 

RSVP: Space is limited. For more information on the collaboration dinner or to RSVP please call (702) 632-9900.

About Rx Boiler Room
Rx Boiler Room, by Celebrity Chef Rick Moonen, is a modern gastropub that showcases comfort food, redefined with Moonen’s signature twist.  Guests can indulge in a variety of small and large plate portions, ideal for any type of dining experience, from the restaurant’s “Nourishment Chart.”  Categories include Small Bites, Boards & Jars, Garden, Land, Steaks, Ocean, Trimmings and Sweetness; and include dishes such as Bacon Wrapped Bacon n’ Egg, (named “Best Pork Dish,” by the Las Vegas Weekly), Charcuterie or Cheese Board, Baby Kale Caesar Salad, Guinness-Braised Beef Short Ribs, Kalbi Marinated Skirt Steak, Squid-E-Os With Spicy Merguez Meatballs (named among Vegas’ Best Meatball Dishes by Travel + Leisure), Voudovan Roasted Cauliflower and Devil’s Food Chocolate Bread Pudding.  Paired to elevate and complement the overall experience, the “Libations Chart” specializes in the finest spirits, craft beers and innovative cocktails in Las Vegas crafted by lead barman Eric Smith.  Signature cocktails include the Smoked Whiskey & Cola, Barrel-Aged Gibroni Negroni and Harry’s Berries Punch (which serves four).  The restaurant is open nightly from 5:00 p.m. to 10:30 p.m. Reservations can be made by calling (702) 632-9900, walk-up diners are also accepted. To learn more visit www.rxboilerroom.com and follow on Twitter and Facebook.

PHOTOS: Chef Rick Moonen Honored With “Rick Moonen Day” Proclamation Courtesy Of Mayor Carolyn Goodman

rm seafood

CHEF RICK MOONEN HONORED WITH “RICK MOONEN DAY” PROCLAMATION COURTESY OF MAYOR CAROLYN GOODMAN

Today, (Wednesday, April 1, 2015) restaurateur and advocate for sustainable seafood Chef Rick Moonen received a City of Las Vegas proclamation from Mayor Carolyn Goodman on the zaniest day of the year, declaring April 1 as “Rick Moonen Day,” or as Moonen likes to call it “Moonen No Foolin’ Day,” in honor of the fun-loving chef and his contributions to the city.

Since his emergence on the Las Vegas restaurant scene in 2005, with the opening of rm seafood at The Shoppes at Mandalay Place and most recently Rx Boiler Room, Moonen has been one of the leading advocates and providers of sustainable seafood practices in the city for over a decade.

Moonen has played a pivotal role in the Las Vegas community with his giving spirit, being a strong supporter of Chefs to the Max, Fight MSA for Kerry Simon, Keep Memory Alive, Life is Beautiful Festival, Scleroderma Research Foundation, and Three Square Food Bank. In addition, April marks the celebration of Earth Month, a month-long celebration that perfectly coincides with his tireless efforts of being a strong voice in protection of our world’s oceans and the creatures that inhabit them.

Moonen will be offering a special Rick Moonen Day menu at rm seafood for tonight only, available in the bar and lounge. Guests are invited to enjoy $4 select bottle beers; $6 well drinks, as well as specials from the raw bar including $2 littleneck clams, $2 mussels, $8 seafood escabeche, $12 half-dozen oysters and half-dozen gulf shrimp. Other dishes include $6 sushi roll offerings, as well as $4 small bites such as a lobster roll or fish taco.

Rick Moonen Day 3 Rick Moonen Day 4 Rick Moonen Day 2 Rick Moonen Day 1

Photo Credit: Courtesy of City of Las Vegas

About Chef Rick Moonen

Chef and cookbook author, Rick Moonen, has been one of the country’s leading advocates for the sustainable seafood movement for more than 25 years, bringing national awareness to this subject near and dear to his heart. His restaurant, Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by local and national press alike.  In 2010 Rick made a memorable appearance on Bravo’s Top Chef Masters, nearly taking home the title and raising thousands of dollars and national awareness for Three Square food bank in Las Vegas.  In May of 2011 Monterey Bay Aquarium honored Rick as their “Chef of the Year” for his tireless efforts towards sustainability. He’s been featured on CNN, TODAY, Good Morning America, CBS Early Show, Dan Rather Reports, and many more.  Find him on Twitter @RickMoonen, Facebook.com/ChefRickMoonen, on Instagram @ChefMoonen or www.rickmoonen.com.

Chef Rick Moonen To Be Honored With “Rick Moonen Day” Proclamation Courtesy Of Mayor Carolyn Goodman Set For April 1

rm seafood

CHEF RICK MOONEN TO BE HONORED WITH “RICK MOONEN
DAY” PROCLAMATION COURTESY OF MAYOR
CAROLYN GOODMAN SET FOR APRIL 1

 

Move over April Fools’ Day! Restaurateur and advocate for sustainable seafood Chef Rick Moonen will receive a City of Las Vegas proclamation from Mayor Carolyn Goodman on the zaniest day of the year, declaring April 1 as “Rick Moonen Day,” or as Moonen likes to call it “Moonen No Foolin’ Day,” in honor of the fun-loving chef and his contributions to the city.

 

Since his emergence on the Las Vegas restaurant scene in 2005, with the opening of rm seafood at The Shoppes at Mandalay Place and most recently Rx Boiler Room, Moonen has been one of the leading advocates and providers of sustainable seafood practices in the city for over a decade.

 

Moonen has played a pivotal role in the Las Vegas community with his giving spirit, being a strong supporter of Chefs to the Max, Fight MSA for Kerry Simon, Keep Memory Alive, Life is Beautiful Festival, Scleroderma Research Foundation, and Three Square Food Bank. In addition, April marks the celebration of Earth Month, a month-long celebration that perfectly coincides with his tireless efforts of being a strong voice in protection of our world’s oceans and the creatures that inhabit them.

 

Moonen, who recently celebrated the 10-year anniversary of rm seafood in February, invites guests to join him in continuing the celebration for “Rick Moonen Day” by indulging in a special selection of unforgettable culinary hits that have been served since day one. Highlights include Everything Crusted Yellowfin Tuna with mixed grains, ratatouille and red pepper coulis; Pan-Seared Local Bass on chive whipped potatoes with truffle sauce and shitake mushrooms; Rick’s Seafood Gumbo with shrimp, clams, mussels, crab, okra and rice; and Linguini and Clams made to order with Atlantic littleneck surf clams, olive oil and parsley.

 

Rick Moonen’s proclamation event will be held on April 1, 2015, at 9 a.m. inside Las Vegas City Hall. For more information about rm seafood and to make reservations, visit www.rmseafood.com or call (702) 369-6300.

RickMoonen - vegas24seven

About Chef Rick Moonen
Chef and cookbook author, Rick Moonen, has been one of the country’s leading advocates for the sustainable seafood movement for more than 25 years, bringing national awareness to this subject near and dear to his heart. His restaurant, Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by local and national press alike.  In 2010 Rick made a memorable appearance on Bravo’s Top Chef Masters, nearly taking home the title and raising thousands of dollars and national awareness for Three Square food bank in Las Vegas.  In May of 2011 Monterey Bay Aquarium honored Rick as their “Chef of the Year” for his tireless efforts towards sustainability. He’s been featured on CNN, TODAY, Good Morning America, CBS Early Show, Dan Rather Reports, and many more.  Find him on Twitter @RickMoonen, Facebook.com/ChefRickMoonen, on Instagram @ChefMoonen or www.rickmoonen.com.

Rx Boiler Room Launches All-New Happy Hours Menu With A Succulent Selection Of Small Bites And Luscious Libations

RX BOILER ROOM

RX BOILER ROOM LAUNCHES ALL-NEW “HAPPY HOURS” MENU WITH A SUCCULENT SELECTION OF SMALL BITES AND LUSCIOUS LIBATIONS

Rx Boiler Room, known for its creative comfort food and craft cocktails, introduces its first-ever Happy Hours menu available nightly from 5pm to 6pm and 11pm to midnight. Offered at the bar and lounge area, guests are invited to set their timepieces to the happiest of hours and enjoy tastings from celebrity Chef Rick Moonen’s most celebrated nourishment and libation menus.

Guests can nourish their culinary cravings with a selection of Rx Boiler Room’s signature dishes including oysters on the half shell (cocktail sauce, red wine mignonette, $2 each); Rx guacamole with big ass chips ($6); chicken pot pie nuggets (natural jus with peas-n-carrots, $6); bacon wrapped bacon-n-egg (brioche toast, tomato jam, sunny side quail egg, 2pcs for $6); buffalo fried oysters (Texas Pete hot sauce & blue cheese, 6pc for $16); and Rx cheese & charcuterie board (chef’s selection of 3 meats, 3 cheeses and accouterments, $16).

In addition to these small bites, guests can also wet their whistle with various luscious libations including a Chopin ‘Wheat’ Martini ($8) created by lead barman and resident mixologist Eric Smith, an array of well cocktails ($6), craft beers ($5) and red or white sommelier-selected wines by the glass ($6).

For more information, visit www.rxboilerroom.com or call (702) 632-9900.

About Rx Boiler Room
Combining the alchemy of food and drink, celebrity Chef Rick Moonen showcases his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations, capably crafted by lead barman Eric Smith. Showcasing a playful interior design that defies its new age, Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century. The restaurant is open seven nights a week from 5:00 p.m. to 10:30 p.m. in the dining room, and until midnight in the steampunk lounge. Reservations are encouraged and can be made by calling (702) 632-9900. To learn more visit www.rxboilerroom.com and follow on Twitter and Facebook.

CHEF RICK MOONEN APPOINTED TO MONTEREY BAY AQUARIUM’S CULINARY TASK FORCE COMMITTED TO OCEAN-FRIENDLY SEAFOOD FOR THE FUTURE

rm seafood

CHEF RICK MOONEN APPOINTED TO MONTEREY BAY AQUARIUM’S CULINARY TASK FORCE COMMITTED TO OCEAN-FRIENDLY SEAFOOD FOR THE FUTURE

 

The Monterey Bay Aquarium Seafood Watch® program announced the newest members of its Blue Ribbon Task Force. Las Vegas-based Chef Rick Moonen, Chef/Owner of Rick Moonen’s rm seafood and Rx Boiler Room at The Shoppes at Mandalay Place, was one of twenty leading chefs and culinarians from across the country to be inducted to the panel of respected and influential leaders committed to innovative outreach to promote sustainable seafood in 2014.


“Monterey Bay Aquarium is the ultimate shrine to education on sustainable seafood and I’m excited to be part of the culinary task force,” says Rick Moonen, chef-owner of RM Seafood and Rx Boiler Room. “As an advocate of sustainable seafood, I always tell my employees and guests to follow the Seafood Watch Program which has the best up-to-date breakdown of information. I like seeing that organizations, like Monterey, and others are working together to keep citizens informed of the changing environment around them.”


This year, task force members will help influence the Seafood Watch program and work with the seafood industry, suppliers, restaurants and media to empower responsible choices for the future of seafood. As an entity, the Blue Ribbon Task Force spreads awareness and promotes sustainable practices of seafood distribution and consumption. From working directly with fishing and fish farming industries, to hosting dinners, cooking demonstrations, and participating in public and media appearances, Blue Ribbon Task Force members encourage participation and motivate open dialog with the Seafood Watch program.

“Task force members are thought leaders with the ability to change the way we think and act about food,” said Sheila Bowman, manager of culinary and strategic initiatives for Seafood Watch. “With their insight and influence Seafood Watch can better engage the culinary community, and further inspire consumers and businesses to make informed choices in the seafood they consume and source.”
For more information about Monterrey Bay Aquarium Sea Food Watch and The Blue Ribbon Task Force please visit https://www.montereybayaquarium.org/cr/blue-ribbon-task-force/.

 

About Chef Rick Moonen Restaurateur, chef and cookbook author, Rick Moonen, has been one of the country’s leading advocates for the sustainable seafood movement throughout his career. His restaurants, Rick Moonen’s rm seafood and Rx Boiler Room at The Shoppes in Mandalay Place , showcase his commitment to sustainability without foregoing culinary creativity and innovation, and have been critically acclaimed by local and national press since day one. His cookbook, Fish Without a Doubt, is a practical, hands-on guide to buying, preparing and cooking a wide array of fish.  Rick has been featured in Food & Wine, SAVEUR, Bon Appetit, Food Arts, USA Today, Travel + Leisure, and seen on Food Network’s Best Thing I Ever Ate, Top Chef, Top Chef Masters, TODAY, Good Morning America, CBS This Morning, Dan Rather Reports, and CNN. In 2010 Rick was the runner-up on Bravo’s Top Chef Masters (season two) raising both national awareness and nearly $28,000 for Three Square Las Vegas.  Rick has received numerous awards for his tireless efforts towards sustainability including Chef of the Year by the Monterey Bay Aquarium; and Humanitarian of the Year by the American Culinary Federation.  Find him on Twitter @RickMoonen, Facebook.com/ChefRickMoonen, on Instagram @ChefMoonen or www.rickmoonen.com.

Celebrate the Holidays at Rx Boiler Room with its Twelve Days of Rx-Mas Promotion

RX BOILER ROOM

CELEBRATE THE HOLIDAYS AT RX BOILER ROOM WITH ITS “TWELVE DAYS OF RX-MAS” PROMOTION

WHAT: From whimsical artisanal cocktails to delicious innovative fare, Rx Boiler Room is raising a glass to the holidays and giving away a different prize every day for its “Twelve Days of Rx-Mas” promotion.  Starting on December 14, guests who dine at the restaurant will be entered, by simply dropping their business card into the competition bowl, for a chance to win various prizes. The winner will be selected at random nightly. For a full list of prizes, see details below:

December 14: Customized Pear Martini for two at Rx Boiler Room
December 15: Complimentary Poire Drakkar and Mad Hatter Cocktails (one of each)
December 16: Complimentary order of Bucket of Crispy Fried Game Hen
December 17: Complimentary order of Peking Duck Lettuce Wraps
December 18: Complimentary order of Squid-E-O’s
December 19: Complimentary order of Bacon Wrapped Bacon-N-Eggs
December 20: Flight Tasting of Seven Rx Cocktails
December 21: Complimentary Milk & Cookies dessert at Rx Boiler Room
December 22: Autographed copy of Rick Moonen’s Fish Without A Doubt cookbook
December 23: Tour of the kitchen and lunch for two at RM Seafood
December 24: Dinner for four at Rx Boiler Room with Chef Rick Moonen
December 25: Cooking Class for two and dinner with Chef Rick Moonen

WHEN: Saturday, December 14 through Wednesday, December 25

WHERE: Rx Boiler Room in the Shoppes at Mandalay Place.  For reservations call (702) 632-9900.

About Rx Boiler Room
Combining the alchemy of food and drink, Celebrity Chef Rick Moonen showcases his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations, capably crafted by lead barman Nathan Greene. Showcasing a playful interior design that defies its new age, Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century. The restaurant is open seven nights a week from 5:00 p.m. to 10:30 p.m. in the dining room, and until 2 a.m. in the steampunk lounge. Reservations are encouraged and can be made by calling (702) 632-9900.

Raise A Glass To Repeal Day At Rx Boiler Room

belvedere vodkaRX BOILER ROOM



RAISE A GLASS TO REPEAL DAY AT RX BOILER ROOM

 

WHAT:  Party like it’s 1933! Celebrate Repeal Day at Rx Boiler Room in the Shoppes at Mandalay Place on Thursday, December 5 from 5-7:30pm. In celebration of the 80th anniversary of the repeal of prohibition, the restaurant and bar will be teaming up with Belvedere Vodka to showcase a prohibition-era themed cocktail hour. Offered at the bar and lounge area, guests are invited to enjoy complimentary Moscow Mules (limit one per guest) and $5 vintage cocktails (while supplies last) created by lead barman Eric Smith. To seek out these special offers, guests must whisper the key word, found on Rx Boiler Room’s Facebook page, upon ordering. Guests are encouraged to come swinging in roaring 20’s attire. So to celebrate, it’s time to drink up! And there’s no better excuse than on Repeal Day.

 

WHEN: Thursday, December 5, 2013 from 5pm to 7:30pm.

 

WHERE: Rx Boiler Room in the Shoppes at Mandalay Place.

 

 

About Rx Boiler Room
Combining the alchemy of food and drink, Celebrity Chef Rick Moonen showcases his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations, capably crafted by lead barman Nathan Greene. Showcasing a playful interior design that defies its new age, Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century. The restaurant is open seven nights a week from 5:00 p.m. to 10:30 p.m. in the dining room, and until 2 a.m. in the steampunk lounge. Reservations are encouraged and can be made by calling (702) 632-9900. 

 

Rx Boiler Room Hosts Holiday Takeover with Mixologists Tony Abou-Ganim and Dale DeGroff to Benefit Charity

RX BOILER ROOM

RX BOILER ROOM HOSTS HOLIDAY TAKEOVER WITH MIXOLOGISTS TONY
ABOU-GANIM AND DALE DEGROFF TO BENEFIT CHARITY

WHAT: Rx Boiler Room, known for its comfort food re-defined with cutting edge cocktails, invites guests to spread holiday cheer with another one of its interactive mixology experiences to benefit charity.

On Monday, December 16th, Chef Rick Moonen and Rx Boiler Room’s lead barman Eric Smith will team up with special guest mixologists, Tony Abou-Ganim (The Modern Mixologist) and Dale DeGroff (The Cocktail King) to celebrate the spirit of the season with a “Holiday Takeover.”

Guests can enjoy a selection of holiday-themed passed hors d’oeuvres prepared by Moonen, along with various joyful cocktails for $50 per person. In addition, for a supplementary $50, guests can receive three personalized books by the masters – Fish Without a Doubt: The Cook’s Essential Companion by Moonen, Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails by Abou-Ganim and The Craft of the Cocktail by DeGroff – perfect for those who still have a foodie friend or two to cross off of their shopping list!

A portion of the proceeds from the event will benefit the Helen David Memorial Fund, started by The Modern Mixologist Tony Abou-Ganim, dedicated to providing assistance to bartenders affected by breast cancer.

For reservations, please call (702) 632-9900 or email melissa@rickmoonen.com.

WHEN: Monday, December 16; 7 p.m. — 10 p.m.

WHERE: Rx Boiler Room in the Shoppes at Mandalay Place.

 
About Rx Boiler Room
Combining the alchemy of food and drink, Celebrity Chef Rick Moonen showcases his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations, capably crafted by lead barman Nathan Greene. Showcasing a playful interior design that defies its new age, Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century. The restaurant is open seven nights a week from 5:00 p.m. to 10:30 p.m. in the dining room, and until 2 a.m. in the steampunk lounge. Reservations are encouraged and can be made by calling (702) 632-9900. 

Las Vegas Chef Rick Moonen Presents Steampunk-Inspired Rx Boiler Room at Mandalay Bay

RX BOILER ROOM

 

LAS VEGAS CHEF RICK MOONEN PRESENTS STEAMPUNK-INSPIRED
RX BOILER ROOM AT MANDALAY BAY

 

Rx Boiler Room, created by award-winning chef, restaurateur and cookbook author Rick Moonen, has opened inside The Shoppes at Mandalay Place. The venue features a steampunk-inspired restaurant and lounge, with décor reminiscent of industrialism during the 19th century Victorian era, that serves up re-defined comfort food classics and hand-crafted cocktails.

Moonen has created a spirited menu by combining the alchemy of food and drink, unleashing a playful experience for guests with experimental techniques and surprises around every corner. Dishes to share or jump-start a meal include Chicken Pot Pie Nuggets (natural jus with peas and carrots); Inside Out French Onion Grilled Cheese (provolone, parmesan and gruyere); and Braised Oxtail Croquettes Dijonnaise (lemon aioli), to name a few.

The savory portion of the menu continues with a wide-variety of board and jars (spreads, cheeses and charcuterie), garden (salads), land (meats), ocean (seafood) and trimmings (sides). Highlights include Pickle Jar (dill, bread and butter, asparagus, carrot and wax beans); All Kale Caesar (reggiano parmigiano, white anchovies and garlic crutons); Rx Steak-N-Eggs (wagu beef tartare with miso marinated yolk, capers and truffles); Squid-E-O’s with Spicy Merguez Meatballs (squid ink tomato sauce, calamari and garlic toast point); Mac + Cheese x Five (pinwheel pasta, blue, parmesan, brie, cheddar and blanc) and much more!

A selection of whimsy desserts hit the sweet spot, such as Pie Americana (apple compote, puff pastry, vanilla ice cream and walnuts); Cookies and Milk (baked to order chocolate chip and peanut butter cookies, served with a bottle of milk); Mahalo Matcha Panna Cotta (Hawaiian-style green tea panna cotta, li-hung mui pineapples, macadamia nut tuile and passion fruit sorbet).

Paired to elevate and complement the overall experience, lead barman Nathan Greene has developed an emporium of the finest spirits and innovative libations. Featured cocktails include Some Like It Hot (Ford’s Gin, Solerno Blood Orange Liquer, honey syrup, fresh lemon, habanero shrub bitters, topped with Sierra Nevada Pale Ale with a smoked paprika-pink Himalayan salt rim); Mario Took The Wrong Warp Pipe (Novo Fogo Silver Cachaca, Pierre Ferrand Dry Curacao, fresh lemon, house made thyme syrup, extra virgin olive oil, egg white with a smoked thyme sprig for garnish); and Smoked Whiskey & Cola (George Dickel Tennessee Whiskey, house made Cola syrup, Bittercube Cherrybark Vanilla Bitters, Fever Tree soda water, smoked cherrywood chips smoked in a crystal skull and poured over ice and served with a bottle of Fever Tree Soda water for the patron).

To complement Moonen’s love for sustainability, the venue showcases a lively interior design featuring reclaimed wood, previously from the former space rm Upstairs, for furniture, wall paneling and serving boards, along with effectively restored and reused antiques throughout the space. The apothecary-style bar and lounge is filled with gears, cogs, chalkboard walls and an expansive glass case full of antique jars with herbs, spices and collectibles, giving the space a lab-like feel. Guests can also escape to intimate booth dining, where they will find themselves surrounded by a variety of glass art, sculptures and rich velvet drapes. With an eclectic restaurant and lounge feel and approachable menu, Rx Boiler Room offers guests a unique bar and dining experience.

Rx Boiler Room is open seven nights a week from 5:00 p.m. to 10:30 p.m. in the dining room, and until 2 a.m. in the steampunk lounge. For reservations or additional information, please call 702-632-9900 or visit www.rxboilerroom.com. Like Rx Boiler Room on Facebook and follow along on Twitter @RxBoilerRoom for updates and special event information.

 

 

About Chef Rick Moonen
Restaurateur, chef and cookbook author, Rick Moonen, has been one of the country’s leading advocates for the sustainable seafood movement his entire 30-year career. His restaurant, Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by local and national press since opening its doors. His cookbook, Fish Without a Doubt, featured as part of the Gourmet Book Club, is a practical, hands-on guide to buying, preparing and cooking a wide array of fish. Rick has been featured in Food & Wine, SAVEUR, Bon Appetit, Food Arts, USA Today, Travel + Leisure, and seen on Food Network’s Best Thing I Ever Ate, Top Chef, Top Chef Masters, TODAY, Good Morning America, CBS This Morning, Dan Rather Reports, and CNN. Rick has received numerous awards including being named Chef of the Year by Monterey Bay Aquarium for his tireless efforts towards sustainability. Find him @RickMoonen, Facebook.com/ChefRickMoonen or www.rickmoonen.com.

Las Vegas Chef Rick Moonen Goes Steampunk: Announces His New Concept – Rx Boiler Room

RX BLACK

LAS VEGAS CHEF RICK MOONEN GOES STEAMPUNK: ANNOUNCES HIS NEW CONCEPT – RX BOILER ROOM

Award-winning chef, restaurateur and cookbook author Rick Moonen is thrilled to announce his new concept, Rx Boiler Room inside The Shoppes at Mandalay Place. Slated to debut in late June 2013, the restaurant that previously housed his fine-dining concept (often referred to as rm upstairs) will be transformed into a steampunk-inspired restaurant and lounge, with décor reminiscent of industrialism during the 19th century Victorian era, that promises to serve re-defined comfort food classics and hand-crafted cocktails.

“Las Vegas is one of the top travel destinations in the world, and with the food scene being turned on its ear the past few years, we wanted to create a truly unique and exciting eating and drinking experience for our guests,” said Moonen. “Rx Boiler Room will feature a cool and funky mix of old and new elements found throughout the space, and the menu is being created to excite and surprise palates of all levels, with cranked-up comfort and deliciously imaginative cocktails created by some of the best bar professionals in Las Vegas.”

Combining the alchemy of food and drink, Moonen will showcase his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu will feature an emporium of the finest spirits and innovative libations, capably crafted by lead barman Nathan Greene.
Showcasing a playful interior design that defies its new age, Rx Boiler Room will offer a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century. The overall eclectic feel of the room will be punctuated with warm colors, opulent leather seating, chalkboard walls, and a hammered metallic ceiling. Seating options will include comfortable pub-style tables within the apothecary-style lounge; or intimate booth dining, where guests will find themselves surrounded by a variety of glass art, sculptures and rich velvet drapes.

Rx Boiler Room will be open for dinner seven nights a week. For additional details, please visit www.rickmoonen.com or www.rxboilerroom.com. Like Rx Boiler Room on Facebook and follow along on Twitter for updates and special event information.

About Chef Rick Moonen
Restaurateur, chef and cookbook author, Rick Moonen, has been one of the country’s leading advocates for the sustainable seafood movement his entire 30-year career. His restaurant, Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas, showcases his commitment to sustainability without foregoing culinary creativity and innovation, and has been critically acclaimed by local and national press since opening its doors. His cookbook, Fish Without a Doubt, featured as part of the Gourmet Book Club, is a practical, hands-on guide to buying, preparing and cooking a wide array of fish. Rick has been featured in Food & Wine, SAVEUR, Bon Appetit, Food Arts, USA Today, Travel + Leisure, and seen on Food Network’s Best Thing I Ever Ate, Top Chef, Top Chef Masters, TODAY, Good Morning America, CBS This Morning, Dan Rather Reports, and CNN. Rick has received numerous awards including being named Chef of the Year by Monterey Bay Aquarium for his tireless efforts towards sustainability. Find him @RickMoonen, Facebook.com/ChefRickMoonen or www.rickmoonen.com.

Rick Moonen’s rm seafood Welcomes Chef Matthew Accarrino For Seafood Lovers Dinner

rm seafood
RICK MOONEN’S RM SEAFOOD WELCOMES CHEF MATTHEW ACCARRINO FOR SEAFOOD LOVERS DINNER

 

WHO/WHAT: Rick Moonen, Chef/Owner of Rick Moonen’s rm seafood at The Shoppes at Mandalay Place, will welcome Chef Matthew Accarrino of SPQR in San Francisco, and former chef de cuisine of Moonen’s first solo project Restaurant RM, to stage a one-night collaborative dinner benefitting Three Square Las Vegas. In honor of the special reunion of mentor and student backtogether in the kitchen, guests are invited to indulge in a five-course, seafood lover’s paradise expertly paired with wine to enhance the culinary experience.

 

The evening will begin at 7pm with a cocktail reception featuring hand-crafted specialty cocktails by rm seafood lead barman Nathan Greene, served alongside a variety of passed hors d’oeuvres. Guests will be seated for dinner at 7:30pm and treated to an interchanging meal featuring Moonen’s signature sustainable seafood delights and dishes inspired by Accarrino’s newly released cookbook
“SPQR: Modern Italian Food and Wine.”

WHEN: Thursday, March 14, 2013 – Cocktail reception begins at 7pm; Dinner at 7:30pm

 

TICKETS: This all-inclusive, limited seating engagement is $150 per person and includes an autographed copy of Accarrino’s cookbook “SPQR: Modern Italian Food and Wine,” which will take place during the cocktail party. Dinner
reservations are required and can be made by calling (702) 632-9300 or by emailing info@rmseafood.com.

About Chef Rick Moonen and Rick Moonen’s rm seafood
Since opening Rick Moonen’s rm seafood at Mandalay Bay Resort and Casino in 2005, both the restaurant and Chef Moonen have enjoyed an array of local and national acclaim from some of the country’s top news organizations. For the past 20 years, Chef Rick Moonen has been one of the country’s leading advocates for the sustainable seafood movement, bringing national awareness to this subject. Rick Moonen’s rm seafood showcases this commitment to sustainability without foregoing culinary creativity and innovation. In 2008 Chef Moonen accomplished a lifelong dream with the publication of his cookbook Fish Without a Doubt, a practical, hands-on guide to buying, preparing and cooking a wide variety of seafood. That same year his signature Catfish Sloppy Joe was highlighted in Esquire magazine’s “Sandwich Encyclopedia,” prompting a guest spot on The Oprah Winfrey Show where he served the talk show queen this signature dish and earned the title of “Best Sandwich in America.” In 2009 he was a guest judge on Bravo’s Top Chef Las Vegas where his eponymous restaurant served as the location for the show’s popular “Restaurant Wars” episode. That same year, he was a contestant on Bravo’s Top Chef Masters and in 2010 was invited back to compete on Top Chef Masters second season, where he was the runner-up, raising both national awareness and thousands of dollars for Three Square. Keep current with Chef Moonen on Twitter @RickMoonen, Facebook.com/ChefRickMoonen or online at rmseafood.com. Rick Moonen’s rm seafood downstairs is open daily from 11:30 a.m. to 11:00 p.m.; upstairs is open Tuesday – Saturday, 5:30 p.m. to 10:30 p.m. Reservations are encouraged and can be made by calling (702) 632-9300.

About Matthew Accarrino
Matthew Accarrino is the executive chef of SPQR. He has been nominated by the James Beard Foundation as a semi-finalist for “Best Chef: Pacific” in 2012 and has cooked alongside Charlie Palmer, Rick Moonen, Thomas Keller, and Tom Colicchio. He has been featured in Saveur, Food Arts, and the San Francisco Chronicle. SPQR received its first Michelin star under Accarrino’s direction in the 2013 guide and the restaurant was named one of the 101 Best Restaurants in North America by Newsweek last year.

About SPQR
SPQR is located at 1911 Fillmore Street in the Pacific Heights neighborhood of San Francisco. An acronym for Senatus Populesque Romanus, SPQR translates to “The People and Senate of Rome” and was the emblem of the Roman Empire. Executive Chef Matthew Accarrino creates Italian-inspired cuisine using local Northern California ingredients. Innovative and soulful dishes are balanced with Wine Director/Owner Shelley Lindgren’s expert wine pairings in a warm and relaxed atmosphere. SPQR serves dinner Monday through Saturday from 5:30 p.m. – 10:30 p.m. and Sunday from 5:30 p.m. – 10:00 p.m. Weekend lunch is served from 11:00 a.m. – 2:30 p.m. For more information or to make reservations, please visit www.SPQRsf.com or call 415-771-7779.

About Three Square
Established in 2007 to provide hunger relief, Three Square Food Bank offers wholesome, nutritious food to non-profit and faith-based organizations, schools and feeding sites that serve a wide range of Southern Nevadans. A national model project inspired by Eric Hilton with a grant provided by the Conrad N. Hilton Foundation, Three Square is a community collaborative partnership with businesses, non-profit agencies, food distributors, higher education institutions, the Clark County School District, governmental entities, the media and thousands of volunteers to efficiently and effectively serve hope to those in our community struggling with hunger. Three Square currently provides more than 24.5 million pounds of food and grocery product – the equivalent of more than 18.8 million meals – per year to more than 600 Program Partners. Three Square is a member of the Feeding America network of food banks. For additional information visit www.threesquare.org. For the latest news and events on Three Square, visit http://www.facebook.com/ThreeSquareFoodBank and follow them on Twitter @threesquarelv.

rmseafood_RickMoonen&MatthewAccarino

Rick Moonen¹s rm seafood at Mandalay Bay Introduces Nathan Greene as Lead Barman

RICK MOONEN’S RM SEAFOOD

RICK MOONEN’S RM SEAFOOD AT MANDALAY BAY INTRODUCES NATHAN GREENE AS LEAD BARMAN

Rick Moonen’s rm seafood at Mandalay Bay Resort & Casino is pleased to introduce its newest lead barman – Nathan Greene. A relative newcomer to the cocktail scene, Greene has been working in the beverage industry only since 2010. However, in just a few years, he has made his mark on the mixology world. A graduate from the Crescent School of Gaming and Bartending’s beverage management program, Greene has devoted all of his time to the cocktail industry, studying and honing his skills while competing in cocktail competitions.

Greene comes to rm seafood from Downtown Las Vegas’ Vanguard Lounge, where he quickly moved through the industry ranks. After eight months, he was promoted to bar manager and put in charge of cocktail menu creation, purchasing product, overseeing staff training as well as participating in cocktail competitions. He also was instrumental in helping the lounge earn the “2011 Las Vegas Cocktail Bar of the Year” award from National Public Radio.

Additionally, Greene won the National Restaurant Association’s “2010 Star of the Bar” competition, and since then has made six U.S. finals with three top five finishes. He earned second place in the U.S. Drambuie “Tales-On-Tap” competition at “Tales of the Cocktail” in July 2012, and several top three finishes in the Las Vegas market from 2010 through 2012.  Greene also was named “May 2012 U.S. Bartender of the Month” by Nightclub & Bar, an esteemed honor he received in less than two years behind the bar.

Since joining rm seafood’s bar team in May 2012, Greene has trained under award-winning barman J.R. Starkus and helped shape rm’s creative cocktail program. He and Starkus conspired on the two rm Upstairs cocktail tasting menus, which include a variety of stellar cocktail creations, and the fall cocktail menu for rm Downstairs. Highlighted collaborations include Going My Way (Muddled Bing Cherries, Hayman’s Old Tom Gin, Pok Pok Drinking Vinegar, Lemon, Angostura) and The Grand Alliance (Plymouth Gin, Homemade Meyer Lemon Schrub, Brut).

Greene’s Japanese heritage is evident in his bartending skills as he utilizes a more formal approach when creating cocktails. His signature sips include Man About Town (Bulleit Rye, Byrrh, St. Germain, Aperol); Orient Express (Yamazaki 12, Chinese 5 Spice Dolin Rouge, House Asian Pear Bitters); and Sweet Kentucky Home (Bulleit Bourbon, House Quince Roasted Rice Vinegar Gastric, Honey Lemon Sour).

Guests can visit Greene not only for his award-winning progressive take on cocktails, but for the specialty bar menu featuring a happy hour that runs from 5:30pm to 7pm in rm Upstairs and from 3pm to 7pm in rm Downstairs. The menu features inventive, handcrafted libations along with Chef Rick Moonen’s award-winning cuisine.

For more information, visit rmseafood.com or call the restaurant directly at (702) 632-9300.

About Chef Rick Moonen and Rick Moonen’s rm seafood
Since opening Rick Moonen’s rm seafood at Mandalay Bay Resort and Casino in 2005, both the restaurant and Chef Moonen have enjoyed an array of local and national acclaim from some of the country’s top news organizations. For the past 20 years, Chef Rick Moonen has been one of the country’s leading advocates for the sustainable seafood movement, bringing national awareness to this subject. Rick Moonen’s rm seafood showcases this commitment to sustainability without foregoing culinary creativity and innovation. In 2008 Chef Moonen accomplished a lifelong dream with the publication of his cookbook Fish Without a Doubt, a practical, hands-on guide to buying, preparing and cooking a wide variety of seafood.  That same year his signature Catfish Sloppy Joe was highlighted in Esquire magazine’s “Sandwich Encyclopedia,” prompting a guest spot on The Oprah Winfrey Show where he served the talk show queen this signature dish and earned the title of “Best Sandwich in America.”  In 2009 he was a guest judge on Bravo’s Top Chef Las Vegas where his eponymous restaurant served as the location for the show’s popular “Restaurant Wars” episode.  That same year, he was a contestant on Bravo’s Top Chef Masters and in 2010 was invited back to compete on Top Chef Masters second season, where he was the runner-up, raising both national awareness and thousands of dollars for Three Square.  Keep current with Chef Moonen on Twitter @RickMoonen, Facebook.com/ChefRickMoonen or online at rmseafood.com. Rick Moonen’s rm seafood downstairs is open daily from 11:30 a.m. to 11:00 p.m.; upstairs is open Tuesday – Saturday, 5:30 p.m. to 10:30 p.m. Reservations are encouraged and can be made by calling (702) 632-9300.