TUNE IN: Celebrity Chef Rick Moonen of RM Seafood and Rx Boiler Room to be featured on Hallmark Channel’s “Home & Family” on July 18 and 19 at 10 a.m. PT

 

 

 

 

 

 

CELEBRITY CHEF RICK MOONEN OF RM SEAFOOD AND RX BOILER ROOM TO BE FEATURED ON HALLMARK CHANNEL’S “HOME & FAMILY” ON JULY 18 AND 19 AT 10 A.M. PT

 

Chef Moonen will share a specialty “Christmas in July” recipe

 

Celebrity Chef Rick Moonen of RM Seafood and Rx Boiler Room, both located at The Shoppes at Mandalay Place, will be featured in an upcoming episode of Hallmark Channel’s “Home & Family” show which airs on July 18 at 10 a.m. PT and July 19 at 10 a.m. PT.

 

On the episode, Chef Rick Moonen will prepare a specialty “Christmas in July” dish. “Home & Family” is hosted by Debbie Matenopoulous and offers viewers advice in the areas of home improvement, parenting, health and fitness. The show originates from the fully functioning New England colonial-style home that was built on the Universal Studios lot, with each room of the house being used to show everything from how to buy a week’s worth of groceries for $100 to growing organic fruits and vegetables. Matenopoulous participates in roundtable discussions with experts from various fields, with celebrities occasionally participating to provide answers for viewers.

 

About Chef Rick Moonen

Nicknamed “The Godfather of Sustainability,” Chef Rick Moonen has been one of the country’s leading advocates for the sustainable seafood movement, bringing national awareness to this subject for the last 20 years. Rick Moonen’s RM Seafood showcases this commitment to sustainability without forgoing culinary creativity and innovation. In 2008, Chef Moonen accomplished a lifelong dream with the publication of his cookbook Fish Without a Doubt: The Essential Cook’s Companion.

 

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 his 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 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 Season 2, where he was runner-up. In January 2011, Monterey Bay Aquarium honored Moonen as “Chef of the Year.”

 

Like Chef Rick Moonen on Facebook: Facebook.com/ChefRickMoonen

Follow Chef Rick Moonen on Twitter: Twitter.com/RickMoonen

Follow Chef Rick Moonen on Instagram: Instagram.com/ChefMoonen

 

About Rick Moonen’s RM Seafood

Since opening RM Seafood at The Shoppes at Mandalay Place in 2005, Master Chef Rick Moonen brings his expertise to The Strip by offering a unique dining experience with a thoughtful selection of seafood through his delectable dishes. Renowned for his passionate views on sustainable seafood, Chef Moonen creates an experience that features a vast array of flavor combinations designed to exemplify the natural qualities of fresh ingredients. Along with abundant offerings from the sea, the menu includes Wagyu beef, lamb, salads and other unique items such as seared foie gras and chicken san daniele.

 

RM Seafood offers brunch, lunch, dinner, dessert and happy hour menus and is open 11:30 a.m. to 11 p.m. daily. To book a reservation or group dining experience, visit RMSeafood.com and call (702) 632-9300.

 

Like RM Seafood on Facebook: Facebook.com/RMSeafood

Follow RM Seafood on Twitter: Twitter.com/RMSeafood

Follow RM Seafood on Instagram: Instagram.com/RMSeafood702

 

 

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. 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.

 

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Rick Moonen’s rm seafood Teams Up with Azzurre Spirits to Host a Special Cocktail-Inspired Dinner on Sept. 23

RICK MOONEN’S RM SEAFOODazzurre

RICK MOONEN’S RM SEAFOOD TEAMS UP WITH AZZURRE SPIRITS TO HOST A SPECIAL COCKTAIL-INSPIRED DINNER ON SEPT. 23

 

 

WHAT:                      
Enjoy Chef Rick Moonen’s delectable cuisine and a selection of ultra premium spirits as Rick Moonen’s rm seafood inside The Shoppes at Mandalay Place hosts a special cocktail-inspired dinner with Azzurre Spirits on Wednesday, Sept. 23. Guests will be treated to an intimate cocktail reception with passed hors d’oeuvres, followed by a three-course menu created by Moonen. In addition, the dinner will feature signature cocktails by Azzurre Spirits made from gin and vodka, the latter of which Azzurre makes with grapes, apples, and sugar cane instead of grains, wheat, or potatoes. This special dinner is priced at $85 (excluding tax and gratuity) and will feature the following menu:

Passed hors d’oeuvres
Devils on horseback
Azzurre Gin marinated cobia fish taco, taro root shell, grapefruit

Azzurre Gin Cocktail
gin, grapefruit, rhubarb, orange shrub that is served with perlini carbonator

First Course:
Chilled La Saint Simon Oyster, Azzurre Vodka Bloody Mary cocktail sauce

 

Azzurre Vodka Cocktail
vodka-based cocktail with elderberry, blueberries, habanero, bitters, champagne float

 

Second Course:
Pan-roasted True North Salmon with brussel sprouts, sunchoke with farro hash, grains of paradise spiced marcona almonds, Azzurre Gin buerre blanc

 

or

 

Braised beef short rib, red pepper Azzurre Vodka romesco, charred local scallions

 

Third Course:
‘Gin & Tonic’ sorbet, candied lemon, star anise syrup

 


WHO:                        
Launched in early 2014, Las Vegas-based Azzurre Spirits raises the bar for the ultra premium spirits category. Inspired by the majestic blue seas of the Mediterranean, owner Dan Pettit’s vision for the perfect spirit began to form. Hand-crafted and all natural, Azzurre Spirits is the only ultra-premium, gluten-free, blended vodka made with minimal distillation and filtration. Micro distilled in the United States, Azzurre Spirits uses only the best ingredients, sourced from farms and vineyards around the world. Following closely behind the luxury vodka, their passion has continued into the production of a new, ultra-premium gin. In search of a smooth, elegant taste that featured something beyond the traditional, Azzurre Gin is naturally gluten-free, with exotic botanicals, secret herbs, and spices added. For more information, visit http://www.azzurrespirits.com.

 

WHEN:
Wednesday, Sept. 23 at 7 p.m.

 

WHERE:
Rick Moonen’s rm seafood inside The Shoppes at Mandalay Place

RSVP: Space is limited. Guests may RSVP by calling (702) 632-9300. For more information about Rick Moonen’s rm seafood, visit rmseafood.com.

 

Media Contacts:

Sara Ryan

Langdon Flynn Communications

sara@langdonflynn.com

(702) 889-2705

 

About Chef Rick Moonen

Chef and cookbook author, Rick Moonen, has been the country’s leading advocate for the sustainable seafood movement for the past 25 years, bringing national awareness to this subject near and dear to his heart. In 2013 USA Today named him one of Earth’s “Power Players” as one of five leaders helping the health of our planet.  He’s been featured on CNN, TODAY, Good Morning America, CBS Early Show, Dan Rather Reports, and many more.  His flagship 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 was named Humanitarian of the Year by the American Culinary Federation in 2013. In June 2013, Chef Moonen transformed rm upstairs into Rx Boiler Room, a modern gastropub that showcases comfort food, redefined with Moonen’s signature twist. Rx Boiler Room was named Best New Restaurant of 2013 by Desert Companion magazine. www.rickmoonen.com.

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.

RM Seafood To Celebrate Its Greatest Menu Hits In Honor Of 10th Anniversary This Februaury

RM SEAFOOD

RM SEAFOOD TO CELEBRATE ITS GREATEST MENU HITS  IN HONOR OF 10TH ANNIVERSARY THIS FEBRUARY

 

Celebrate a decade of unforgettable culinary hits as Chef Rick Moonen honors the 10th anniversary of Rick Moonen’s rm seafood at The Shoppes at Mandalay Place with a special menu created for the occasion. This February, in addition to the regular menu, guests can indulge in 10 of Moonen’s most celebrated dishes that reflect the spirit of the restaurant, as well as the last 10 years of his culinary career, all month-long.

 

“I can’t believe that it’s already been 10 years since we first opened rm seafood here on the Las Vegas Strip,” shared Moonen. “It’s been an incredible experience to have served and held a role in this fantastic community that I have called home for a decade. I’m looking forward to celebrating the restaurant with the return of my favorite dishes, as well as seeing what the future holds for rm seafood.”

 

The 10 dishes selected for the menu will be available throughout the month of February as daily specials. The specials vary from lasting menu offerings that have been served since day one with the Catfish Sloppy Joe to dishes that showcase Moonen’s passion for sustainable seafood such as the Brandade of Scallops and Shrimp with a black truffle vinaigrette, shaved fennel and frisee salad. Playful dishes representing Moonen’s role in popular culture also make an appearance on the anniversary menu, including dishes from his time as a contestant on the second season of Bravo’s Top Chef Masters. This menu will allow diners to get a taste of rm seafood’s history and what elements have made the restaurant a staple for finding pristine seafood in Las Vegas.

 

The distinguished rm seafood opened its doors in February 2005 and has since received a number of accolades for its culinary offerings, conscious ingredient sourcing practices, and the welcoming demeanor of its hands-on owner and chef. Throughout the past decade, Moonen has created an array of memorable dishes, as well as explored the many facets associated with the experience of being involved in the culinary world.

 

For more information about rm seafood and to make reservations, visit www.rmseafood.com or call (702) 369-6300.

 

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.

2015 Trend Report: What to Expect from Las Vegas in the New Year

2015 LAS VEGAS TREND REPORT: WHAT TO EXPECT IN THE NEW YEAR

Experts Weigh in on 2015 Trends in Hospitality, Technology, Luxury, Entertainment, Food & Beverage and Spa

 

 

Hospitality, technology, luxury, entertainment, food and beverage, fashion and spa experts are weighing in on what we can expect from Las Vegas in 2015.

 

Contributors include industry insiders from Bellagio, ARIA , MGM Grand, Mandalay Bay, Delano Las Vegas, Mirage, Monte Carlo, Vdara Hotel & Spa, The Shops at Crystals and internationally renowned chef Rick Moonen.

 

From the rise of music festivals and new takes on alcohol-infused foods to how the destination is pursuing the millennial generation, predictions are in and the forecast for the new year is no less enticing than one would expect from this popular travel destination that attracts more than 40 million visitors annually.

 

Take a glimpse into the future of Las Vegas:

 

2015 Las Vegas Trends Report

Table of Contents

 

Hospitality
Millennials matter
Wellness travel
Social spaces take center stage

Technology
Everything mobile
Wireless in-room integration
Social and digital gaming

Luxury
Whimsical luxury
Express luxury
Convenient luxury
High-end casual

Entertainment
Festivals rule the city

Food
Unknown fish make it big
Bitter gets bigger
New approaches to booze-inspired food
Inventive cuisine tastes better together

Beverage
In-house infusions and more
Champagne’s not just for celebrating
Las Vegas emerges as a craft beer destination

Spa
Immediate results that last
Taking the spa outside

 

 

Hospitality

    • Millennials matter. While Gen Y’s spending power will soon surpass that of any other age group, this generation’s influence is what sets it apart from previous ones. “Millennials grew up on technology and view it as a means to navigate their world,” says John Bollen, chief digital officer of MGM Resorts International. “In 2015, we will see how the impact of this group’s preference for sharing experiences with their peers and need for connectivity influence everything from in-room technologies to entertainment offerings.” A laidback yet innovative approach to hospitality will infiltrate Las Vegas, replacing standard lobby bars with unique social hubs, dominating menus with elevated takes on shareable family style dishes, introducing digital and social gaming, and increasing express offerings and services.

 

    • Wellness travel. Guests continue to seek out wellness travel options, and in 2015, a holistic, health-conscious stay will be easier than ever before in Las Vegas as hotels bolster offerings ranging from restaurant menus to guestrooms, according to Jane Cox, spa director at Spa Mandalay and BATHHOUSE Spa at Delano Las Vegas. Cox says Las Vegas spas will integrate new wellness services into their offerings, citing her plans to add yoga classes and farm-to-spa ingredients at BATHHOUSE. StayWell rooms – currently offered at MGM Grand – which incorporate more than a dozen healthy features including aromatherapy, wake-up light therapy and Vitamin C-infused showers – will expand the signature experience to additional properties and spaces this year. The second level of MGM Grand’s Conference Space was recently retrofitted with StayWell elements designed to appeal to health-minded business travelers. The upgraded spaces include furniture and features for stretching, improved air filtration and light quality, and Cleveland Clinic-approved menu items. Healthy food and beverage options will become more accessible, including a new USDA-Certified Organic cold-pressed juice program at Bellagio and a continued focus on sustainable foods throughout Las Vegas restaurants. Organic and natural wines also are on the rise with guests who want to be mindful even when imbibing, says Bellagio’s Director of Wine Jason Smith.

 

  • Social spaces take center stage. Guests prefer the casino floor and distinct venues for specific experiences (i.e. restaurants, theaters and nightclubs), but a growing demand for casual and flexible social spaces is driving the redesign of common areas into distinct social hubs, according to Matthew Chilton, general manager of Delano Las Vegas. “It’s about creating pockets of moments unique to the space and offering different areas for interaction – whether for business or pleasure,” Chilton explains. This trend is evident in new lounge atmospheres including Franklin at Delano Las Vegas and Alibi at ARIA, where guests can enjoy conversation, drinks, small bites and live music. With the incorporation of living room-style seating and live entertainment, these social spaces accommodate networking groups and friends alike. Innovative outdoor spaces also are emerging, as evidenced by the recent opening of Monte Carlo’s BLVD Plaza and expansion of New York-New York’s Brooklyn Bridge; both are outdoor, Strip-side developments boasting unique dining concepts and dynamic entertainment. The fusion of these outdoor complexes will ultimately serve as the gateway to the 2016 opening of The Park, an interactive neighborhood featuring plentiful public seating, desert-sustainable landscaping and street entertainers, which will front the 20,000-seat Las Vegas Arena, also currently under construction.

 

Technology

    • Everything mobile. Next year, guests will be able to book a room, make dinner reservations, purchase show tickets and even reserve pool lounge chairs from their mobile devices. “We’re always looking for ways to provide guests the opportunity to do things at their own pace,” says Shannon McCallum, executive director of hotel operations at ARIA. “In 2015, we’re looking at ways to enhance mobile capabilities even further, including services that will allow pool guests to order cocktails from their phones.”

 

    • Wireless in-room integration. The headache of innumerable data cables and mismatched ports during travel soon will become a distant memory as Bluetooth-enabled devices become more of the norm in guestrooms, according to John Bollen. ARIA Sky Suites recently implemented Bluetooth Music Bridge, allowing guests to stream playlists wirelessly through in-room speakers, and other hotels will follow suit in the coming year. Additionally, new high-tech amenities including iPads in high-end suites at MGM Grand will interface with hotel departments, allowing guests to order room service, send laundry and more, says Travis Lunn, vice president of hotel operations at MGM Grand.

 

  • Social and digital gaming. Table games with touch screen tops, like the InteractivePro tables recently introduced at MGM Grand and The Mirage, will be the next big gaming trend, according to Tom Mikulich, vice president of business development for MGM Resorts International. InteractivePro Tables are like giant smart phones, featuring a unique interface allowing four different users to operate interactive or individual gaming screens, watch sports, access social media and more. “In 2015, we plan to introduce sports betting, video reels and video table games,” says Mikulich.

 

 

Luxury

    • Whimsical luxury. “Luxury is no longer all about over-the-top opulence,” says Lezlie Young, vice president of The Mansion and SKYLOFTS at MGM Grand.”Instead, luxury brands are focusing on personalizing guest experiences through little extras and unexpected surprises that create a lasting impact.” For example, guests of The Mansion and SKYLOFTS enjoy creative turndown amenities such as gourmet popcorn and organic sunscreen. The newly opened Delano Las Vegas redefines personalized services with “surprise and delight” moments like impromptu complimentary amuse-bouches served within the hotel’s immersive lobby. Next year the boutique hotel will debut Delano Beach Club, a luxury escape with unique offerings including hammocks and a giant submerged chessboard.

 

    • Express luxury. As quick getaways become a standard for busy affluent professionals, Las Vegas will focus on express luxury services in 2015 to save guests time without sacrificing indulgence, according to James Mulidore, director of The Villas at The Mirage. For example, time-pressed guests of The Villas who can’t fit multiple restaurants into their stay can create an all-encompassing dining experience by ordering a course from each restaurant to enjoy in their suite. Las Vegas spas will introduce new treatments for on-the-go guests in 2015, including a Quick Fix menu at ESPA at Vdara, and “just-what-I-needed”-type services at Spa Bellagio, such as foot and leg messages during facials, cold stones during poolside massages and more.

 

  • Convenient luxury. As Las Vegas continues to rise in prominence as a luxury retail destination, discerning shoppers are creating a demand for retail centers that feature all their favorite designers, but still offer one-of-a-kind, exclusive products. In response, Farid Matraki, senior vice president and general manager of The Shops at Crystals, has aimed to make the retail destination the most effortless luxury shopping experience in the world. Matraki notes that one would have to walk the entire Champs-Elysees, Place Vendôme or Boulevard St. Germain to find all of the stores available under Crystals’ roof. In 2015, expect to see new unique-to-market, high-end designers open in Las Vegas such as Crystals’ newest boutique Audemars Piguet, while retailers focus on bringing their brand’s most rare and coveted items to Vegas for VIP guests.
  • High-end casual. Millennials prefer an understated approach to luxury, opting for chic-casual looks like designer jeans with sneakers rather than traditional suit-and-tie ensembles. Matraki notes the popularity among the millennial crowd with more approachable brands such as Dolce & Gabbana, Lanvin, Paul Smith and Brunello Cucinelli, and expects other designers to evolve their offerings. In 2015, Matraki predicts designers such as Ermengildo Zegna will continue to replace suits with sportswear collections, while Louis Vuitton and PRADA will enhance their popular sneaker lines.

 

 

Entertainment

  • Festivals rule the city. “Interactive and social forms of entertainment, like music festivals and outdoor events, will be a major focus in Las Vegas,” says Chris Baldizan, senior vice president of entertainment for MGM Resorts International. From the Electric Daisy Carnival at the Las Vegas Motor Speedway to Life is Beautiful in Downtown Las Vegas, multi-day music festivals will continue to find homes in Las Vegas in 2015. Notably, the May U.S. debut of Brazil’s iconic Rock in Rio – the world’s largest music festival – will deliver top acts like Taylor Swift, Bruno Mars, Metallica, John Legend and more. Other events on the horizon for 2015 include the return of Wine Amplified, an alternative rock music and wine festival; and the Route 91 Harvest Festival, which features the best talent in the country music industry performing for fans in a laidback, outdoor environment.

 

Food

    • Unknown fish make it big. The introduction of lesser-known fish species will become a hip addition to more menus according to Chef Rick Moonen of Mandalay Bay’s Rx Boiler Room and RM Seafood. The demand for sustainable seafood remains as strong as ever, prompting restaurants to explore responsibly sourced options and alternatives to American menu staples. “As chefs are exposed to the amazing variety of seafood that is available they will start to go nuts!” Moonen predicts. Diners can expect more non-traditional fish to crop up on menus, following the lead of current offerings such as Salt Water Barramundi at Sage at ARIA, and sea-to-table options, like “Rick’s Sustainable Catch of the Day” at RM Seafood.

 

      • Bitter gets bigger. A flavor profile traditionally associated with mixology, bitter elements will make big moves in the kitchen in 2015. According to Joshua Smith, executive chef of soon-to-open BARDOT Brasserie at ARIA, unique ingredients will rise to prominence as chefs incorporate bitter flavors for balance in cooking. Since bitter is a crucial component of traditional French cooking, Smith emphasizes it on the menu of this new Las Vegas restaurant (opening January 2015), utilizing ingredients such as vermouth, endives, escarole and frisee. He also makes his own black pepper bitters for the restaurant’s Sauce Au Poivre, and flambés peppercorn-brandy bitters for an extra pop in the dish.

 

 

    • New approaches to booze-inspired food. In 2015, both Moonen and Smith expect to see alcohol influence dishes in unexpected ways, driving new approaches to the concept of booze-infused food. “Ingredients used to make beer and cocktails will start to appear in food preparations,” says Moonen, citing examples such as malted barley added as a crunch in salads, dried spelt grains used for crusts and juniper berry sauces served with game meat. Smith adds that he will be using high-end wines including La Vieille Ferme Rouge and Blanc during cooking to elevate recipes, and incorporating unique alcohols into dishes, such as Blue Crab Crêpe with Normandy cider beurre blanc.

 

  • Inventive cuisine tastes better together. According to Bellagio Executive Chef Edmund Wong, group dining concepts will continue to gain popularity, partly due to the increasing spending power of millennials, who subscribe to the idea that the ultimate dining experience is one that’s shared with friends, family and their social networks. Prime examples include shareable menus like the Plats Pour Deux Menu at BARDOT Brasserie at ARIA; Italian social plates at Julian Serrano’s Lago, opening in spring 2015 at Bellagio; and the shareable punch bowls served at Franklin at Delano Las Vegas. Additionally, chefs anticipate that we’ll see new (and renewed) takes on traditional shareable dishes: Moonen is predicting a resurgence of the retro Fondu, plus Asian-inspired social dining like Pu Pu Platters and Korean barbeque becoming regulars on contemporary restaurant menus.

 

 

Beverage

    • In-house infusions and more. A major trend to watch in Las Vegas’ growing cocktail scene is innovative in-house preparations (i.e. homemade infusions, smoked cocktails). Monte Carlo’s Director of Beverage Philip Dow believes guests will notice a much larger push toward “the quality of the craft.” Examples of intricate preparations can already be found throughout Las Vegas such as Rx Boiler Room at Mandalay Bay, which funnels smoke from cedar chips into whiskey to create its Smoked Whiskey Cola. Also ahead of the curve, MGM Grand’s Whiskey Down infuses its whiskey with mint in-house to create its signature Whiskey in a Jar cocktail. Sage at ARIA’s Smoke Missing Mirrors, visually smokes and smells of bourbon while the guest enjoys the smooth taste of cognac.

 

    • Champagne’s not just for celebrating. Champagne has always been an integral part of the Las Vegas experience, and now we’re seeing it evolve as a wine to enjoy at all occasions – not just celebrations, says to Harley Carbery, director of wine at Mandalay Bay. Whether toasting a moment or paired alongside a course, guests can enjoy two of the largest selections of champagne in the city at Aureole and miX, both located at Mandalay Bay. Carbery expects more venues to expand their champagne offerings in 2015, noting ARIA’s Lobby Bar, which recently created a champagne-by-the glass menu curated by ARIA’s Director of Wine Kim Wood.

 

  • Las Vegas emerges as a craft beer destination. As the craft beer revolution continues to take the world by storm, Las Vegas is steadily making its mark on the industry. Robert Parekh, general manager of TAP at MGM Grand, predicts hotels will focus on expanding their offerings in 2015, establishing bars and restaurants that are destinations for beer aficionados. Two popular local examples include The Pub at Monte Carlo, which offers more than 300 beers on tap; and Michael Mina’s PUB 1842, which sources a collection of international and hard-to-find brews. Additionally, Parekh says that we’ll see more of Las Vegas’ own microbrews making their way onto The Strip, exposing an international audience to local breweries like Big Dog’s, Banger Brewing and Joseph James. As a prime example, ARIA recently teamed up with Sin City Brewing Company to create a special edition extra pale ale available exclusively at the resort.


Spa

    • Immediate results that last. Results-driven treatments that provide immediate and lasting visible effects will drive new spa offerings in Las Vegas, according to Kim Key, spa director of ESPA at Vdara. Expect to see growth in more complex therapies such as BATHHOUSE’s recently introduced Cactus and Desert Lily Firming Treatment, which uses a silicon cupping method to reduce the appearance of cellulite, and The Spa at ARIA’s Oxygen Firming Facial, which utilizes an Apure oxygen mask to deliver instant anti-aging results.

 

  • Taking the spa outside. Spa services offered outside of traditional settings continue to be popular with guests and in 2015 we’ll see Las Vegas spas introduce and expand wellness offerings to new outdoor locations, according to Tammi Furce, director of Spa Bellagio. Expect to see spas debut innovative treatments like Spa Bellagio’s new Surf to Turf Massage, which will move from aquatic pool therapy to table massage. ARIA recently debuted in-pool massages, while outdoor yoga programs, like Monte Carlo’s Yoga on BLVD Plaza, will look to expand to new locations including Mandalay Bay Beach.

Bob Saget, Ben Folds Along with Top Chef Masters and a Surprise Headlining Comedian Bring Cool Comedy – Hot Cuisine to Las Vegas on June 5

cool comedy
scleroderma
BOB SAGET, BEN FOLDS ALONG WITH TOP CHEF MASTERS AND A SURPRISE HEADLINING COMEDIAN BRING COOL COMEDY – HOT CUISINE TO LAS VEGAS ON JUNE 5
 
Bob Saget to host an evening of cool comedy, live music by Ben Folds and hot cuisine by celebrity chefs Susan Feniger, Mary Sue Milliken and Rick Moonen to benefit scleroderma research
 
In its 26th year, Cool Comedy – Hot Cuisine (CCHC) comes to Las Vegas for the first time, bringing the Scleroderma Research Foundation’s (SRF) signature fundraiser event to the House of Blues inside Mandalay Bay Hotel & Casino. On Thursday, June 5, comedian and SRF Board Member Bob Saget will host an evening of comedy, live music with special guest Ben Folds and exquisite cuisine, prepared by celebrated Vegas chefs and Top Chef Masters personalities Susan Feniger, Mary Sue Milliken and Rick Moonen.
 
Bringing this event to Las Vegas from its traditional entertainment and culinary capitals of Los Angeles, San Francisco, and New York, the SRF will host its signature fundraiser event where celebrity chefs, comedians, and musical guests come together for a night of entertainment to raise funds and spread awareness for scleroderma. The disease means “hard skin”, often attacking the lungs, kidneys, and gastrointestinal tract with life-threatening consequences. The event supports scleroderma research at premier institutions such as Harvard, Johns Hopkins, Stanford University and UCSF. 
 
To complement the entertainment, the event will also include a cocktail reception, as well as four-course dinner experience prepared by Border Grill Co-Chef/Owners Mary Sue Milliken and Susan Feniger, also a founding SRF Board Member; and Rick Moonen of rm seafood and Rx Boiler Room in the Shoppes at Mandalay Place, for guests to enjoy throughout the evening. 
 
“There are many things I am proud of in my professional life, but this Foundation that I started with my best friend and college roommate, is a high point; we are making a difference in the lives of patients who suffer from scleroderma,” says Feniger. “This event that Mary Sue and I dreamed up brings together some of our favorite things: delicious food, great wine, laughter and the opportunity to give back.”  
 
The Too Hot Tamales share this commitment to “give back” with fellow Top Chef Master Rick Moonen who says of the event, “A dear friend was recently diagnosed with scleroderma so, to collaborate with other passionate culinarians for this important cause is not just an honor, but a priority for me to contribute in any way I can.”
 
To reserve a table for Cool Comedy – Hot Cuisine and learn more about this lifesaving research-funding event, guests can call 1-800-441-2873 from 9 am – 5 pm, Monday through Friday, or visit www.srfcure.org. 
bob saget
 
About Cool Comedy – Hot Cuisine
Cool Comedy – Hot Cuisine is the Scleroderma Research Foundation’s signature fundraiser. It’s a night of gourmet cuisine and world-class comedy hosted by SRF Board Member and actor/comedian Bob Saget, featuring the foods of celebrity chefs Susan Feniger (also an SRF Board Member) and Mary Sue Milliken (Bravo Top Chef Masters and Food Network’s Too Hot Tamales) and appearances from some of the biggest names in comedy – including Jimmy Fallon, Jimmy Kimmel, Conan O’Brien, John Oliver, Jerry Seinfeld, Sarah Silverman, Jon Stewart and Robin Williams. The event often features a special musical guest (previous guests have included Counting Crows, Sheryl Crow, Goo Goo Dolls, Dave Koz, John Mayer, Train and others). The evening typically includes a small number of exclusive live auction packages. Attendees include luminaries from the worlds of television, film, music and business—and many others who have been directly or indirectly affected by scleroderma. Since its inception in 1988, the event has raised millions of dollars for scleroderma research and brought a great deal of media attention to the disease. It has introduced scleroderma and the Scleroderma Research Foundation to thousands of people around the country. For additional information, visit www.srfcure.org 
 
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas, Santa Monica, Downtown Los Angeles, and most recently in the new Tom Bradley International Terminal at Los Angeles International Airport. Border Grill will open its second Vegas location at The Forum Shops in Summer 2014. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.
 
About Chef Rick Moonen
Chef and cookbook author, Rick Moonen, has been the country’s leading advocate for the sustainable seafood movement for the past 25 years, bringing national awareness to this subject near and dear to his heart. In 2014, he was honored as one of the prestigious Vegas Dozen by Saks Fifth Avenue, Greenspun Media Group, VEGAS Magazine and Keep Memory Alive. In 2013 USA Today named him one of Earth’s “Power Players” as one of five leaders helping the health of our planet.  He’s been featured on CNN, TODAY, Good Morning America, CBS Early Show, Dan Rather Reports, and many more.  His flagship 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, and appointed him as one of the top twenty leading culinarians in the aquarium’s Blue Ribbon Task Force in 2014.  He was named Humanitarian of the Year by the American Culinary Federation in 2013. In June 2013, Chef Moonen transformed rm upstairs into a steampunk-inspired restaurant and lounge named Rx Boiler Room, with décor reminiscent of industrialism during the 19th century Victorian era. Combining the alchemy of food and drink, 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.  Rx Boiler Room was named Best New Restaurant of 2013 by Desert Companion magazine. Find him on Twitter @RickMoonen, Facebook.com/ChefRickMoonen, on Instagram @ChefMoonen or www.rickmoonen.com.

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.

Life is Beautiful Festival Announces Culinary Programming

life is beautiful

Life is Beautiful Festival Announces Culinary Experiences & New Chefs  

Two-Day Festival of World Class Music, Food, Art & Learning in Downtown Las Vegas includes

“Grills & Guitars” by Blue Ribbon Restaurants, “The Culinary Village”, and “The Alchemy Garden”  

New Chef Additions include Nancy Silverton; Headlining Chefs include: Bruce & Eric Bromberg, Jonathan Waxman, Hubert Keller, Aaron Sanchez, Cat Cora, Rick Moonen, Scott Conant, Tom Colicchio, Michael Symon

Friday, October 25th – Sunday, October 27th, 2013

 

Life is Beautiful (L.I.B.) Festival announces the lineup of culinary programming and experiences for the inaugural festival taking place Saturday, October 26th and Sunday, October 27th, 2013, with a kickoff event the evening of Friday, October 25th.  With more than 60 chefs and restaurants, 24 wineries and 24 breweries participating in the culinary part of the festival alone, L.I.B. presents its attendees with a full-scale food festival experience and expects to draw tens of thousands of people to Downtown Las Vegas. The culinary programming includes experiences that are included in the price of a general-admission festival ticket, such as The Culinary Village, The Alchemy Garden & Chefs on Stage, as well as unique ticketed events that do not require a festival ticket like the Grills & Guitars kick-off party hosted by Blue Ribbon Restaurants and the Take a Stand charity soiree; an eight-course dinner hosted by Elizabeth Blau & Hubert Keller benefitting Three Square Food Bank and Communities in Schools.

The creative direction of the food festival portion of Life is Beautiful Festival was shaped by a culinary advisory board of 12 top chefs chaired by Bruce Bromberg of Blue Ribbon Restaurants.  The food festival will be anchored by The Culinary Village a Moroccan-style bazaar featuring stations manned by more than 60 well-known chefs. Within The Village, guests can enjoy an entertaining and informative series of chef demonstrations (Chefs on Stage), culinary affairs, intimate meals and a beer, wine and spirits garden (The Alchemy Garden). All experiences within the food and wine program will allow attendees the opportunity to engage with these talented chefs up-close and gain insight into their creative process in the kitchen and beyond.

“The food experiences of Life is Beautiful Festival were carefully designed to be interactive, innovative and unexpected,” says Jolene Mannina, Head of Culinary Arts for the festival. “Working with the vision of our Culinary Advisory Board of 12 world-renowned Chefs, we’ve created an approach that we feel will set us apart from other food festivals, giving both our patrons and chefs a chance to enjoy something new, fresh and, of course, delicious.”

The current chef lineup features: Bruce Bromberg and Eric Bromberg, Scott Conant, Jonathan Waxman, Hubert Keller, Cat Cora, Michael Mina, Chris Cosentino, Rick Moonen, Kim Canteenwalla, Jet Tila, Donald Link, Tom Colicchio, Michael Symon, Aaron Sanchez, David Burke, Charlie Palmer, Mary Sue Milliken, Susan Feniger, Paul Bartolotta, David Myers, Todd English, Kerry Simon, Carla Pellegrino, André Rochat, Sven Mede, Marcel Vigneron, Mike Minor, Megan Romano, Elias Cairo, Josh Graves, Jason Tuley, Rebecca Wilcomb, Ben Hammond, Grant MacPherson, Michael Kornick, Natalie Young, Dan Coughlin, Sean Kinoshita, Massimiliano Campanari, Carlos Buscaglia, Vinod Ahuja, Manuel Hinojosa.

 

New Chefs / Mixologists Added to the lineup: Nancy Silverton, Akira Back, Richard Camarota, Frank Goriceta, Carlos Guia, Joseph Leibowitz, Hiew Gun Khong, Nina Manchev, Tony Abou-Ganim, Drew Levinson, Andrew Pollard, Eric Swanson, Kent Bearden, Thomas Burke, Michael Shetler, Kevin Vanegas, Jack Kramer, and Mike Tadich.

 

Tickets for the Life is Beautiful Festival Culinary Programs go on sale July 19, 2013 at www.lifeisbeautifulfestival.com

Life Is Beautiful Festival – Culinary Experiences Premier Sponsor: Whole Foods Market

 

–       The Culinary Village: Located in the heart of the festival and home to the world’s best chefs and restaurants, The Culinary Village is where the aromas of earth’s four corners collide. Over 50 restaurants will partake in this bazaar of epicurean delight that takes festival food options to a whole new level.

Restaurants: Blue Ribbon Restaurant, Honey Salt, Fleur, Strip Steak, Wolfgang Puck, Nobu Hard Rock, DMK Burger Bar, Due Forni, Yellowtail, Kumi, D.O.C.G, Herbsaint, LAVO, TAO, Bratalian Neapolitan Cantina, EAT, Chocolate & Spice, Origin India, Barbuto, rm Seafood, Kuma Snow Cream, Curbside Cafe, LBS Burger, Smokin Bros BBQ, Sin City Hot Dogs, Forte European Tapas & Bistro and more.
Price: General Admission or VIP festival ticket required, a la carte selection
Date: Saturday and Sunday, October 26th & 27th
Time: Saturday, 1:00pm – 12:00am Midnight; Sunday, 12:00pm – 11:00pm

 

–       The Alchemy Gardens Presented by Wirtz Beverage: Craft brewers, wine makers and distillers will pour a-la-carte libations at this garden, overflowing with liquid creativity. Enthusiasts can also choose to purchase additional tickets to meet and mingle with master brewers, wine makers and distillers over flight tastings.

Price: General Admission or VIP festival ticket required a la carte Beer, Wine, Spirits and Sake; must be 21 or over.
Date: Saturday and Sunday, October 26th & 27th
Time: Saturday, 1:00pm – 12:00am Midnight; Sunday, 12:00pm – 11:00pm

–       Flights Tastings (In The Alchemy Gardens): For a better understanding of the passion and history poured into each glass, additional tickets may be purchased for tastings with master brewers, wine makers and distillers.

Price: $40 for 9 tastings, General Admission or VIP festival ticket required
Date: Saturday and Sunday, October 26th & 27th
Time: Saturday, 1:00pm – 12:00am Midnight; Sunday, 12:00pm – 11:00pm
 

–       Chefs on Stage Presented by Sub-Zero Wolf & Whole Foods Market: Over two days, 20 of the most highly regarded chefs in the industry give attendees a chance to get up close and personal as they showcase their skills live on a Sub-Zero Wolf stage located in a climate-controlled tent. These demonstrations will tantalize taste buds and teach viewers how to create the same experience at home.

Chefs: Bruce and Eric Bromberg, Scott Conant, Jet Tila, Jonathan Waxman, Cat Cora, Chris Cosentino, Rick Moonen, Aaron Sanchez, Hubert Keller, Kerry Simon, Mary Sue Milliken, Susan Feniger, Mike Minor, Donald Link, Grant MacPherson, Carla Pellegrino, Jason Tuley, David Myers, Elias Caro, Josh Graves,Todd English
Location: The Culinary Village
Price: Free Event with Festival General Admission or VIP ticket
Date: Saturday and Sunday, October 26th & 27th
Time: Saturday, 1:45pm – 9:00pm; Sunday, 12:45pm – 8:00pm

–       Take A Stand: Elizabeth Blau and Hubert Keller will host the Life is Beautiful grand opening soiree to benefit Three Square Food Bank and Communities in Schools. Showcasing the mystery and wonderment of Old Vegas at its finest, this charity dinner will feature eight award-winning chefs serving eight courses in various styles throughout the night paired with priceless wines and crafted cocktails by Wirtz Beverage mixologists and sommeliers.


Chefs: Hubert Keller, Michael Mina, Todd English, Akira Back, Paul Bartolotta, Grant MacPherson, Charlie Palmer, Megan Romano
Location: Secret Downtown Location to be revealed upon purchase confirmation
Price: $5,000
(1) VIP two-day festival ticket included
(1) Grills & Guitars ticket included
Seats: 40 (must be 21 or over)
Date: Friday, October 25th
Time: 7pm – 10pm

–       Grills & Guitars: Start the festival weekend with 15 well-known chefs, gourmet comfort food and live music. A twist on the traditional backyard barbecue, the festival kick-off party will pair beer, wine and cocktails with flamed-kissed fare that will satisfy all the senses.

Chefs: Bruce & Eric Bromberg, Jonathan Waxman, Cat Cora, Tom Colicchio, Michael Symon, Nancy Silverton, Jet Tila, Scott Conant, Kim Canteenwalla, Aaron Sanchez, Mary Sue Milliken, Susan Feniger, Rick Moonen & David Myers
Price: $175, VIP $225 *Does not require purchase of a festival ticket. Must be 21 or over.
Date: Friday, October 25th
Time: 8pm VIP, 9pm – Midnight

–       Culinary Crawl: This three-hour dining tour is designed to introduce palates to a variety of tastes. Guests will be escorted to three different venues, each with a different chef host who has customized a unique experience that pairs their creative dishes with specially selected drinks provided by Wirtz Beverage Group. 

Saturday
Chefs & Locations:

  • “Pig & Whiskey” hosted by Kim Canteenwalla and Sven Mede at The Flame Steakhouse
  • “From Korea to Japan”, hosted by Akira Back at Park on Fremont
  • “Amaro & Amare”, hosted by Richard Camarota & Megan Romano at EAT

Price:   $130 – Single pass to the Culinary Crawl, GA or VIP festival ticket required for purchase
$290 – Includes a two (2) day General Admission festival ticket
Date: Saturday, October 26th
Time: 5pm – 8pm

Sunday
            Chefs & Locations:

  • “Rare & Rosso” Jonathan Waxman & Nancy Silverton at EAT
  • “Tongue & Cheek” Rick Moonen at Le Thai
  • “Bones & Brews” Iron chef Cat Cora & Jason Tuley at Park on Fremont

Price:   $130 – Single pass to the Culinary Crawl, GA or VIP festival ticket required for purchase
$290 – Includes a two (2) day General Admission festival ticket
Date: Sunday, October 27th
Time: 5pm – 8pm

***Chef and event details subject to change.

 

Regular Two-Day General Admission & VIP Tickets for the 2013 Life is Beautiful Festival are available for purchase at www.lifeisbeautifulfestival.com

 
General Admission Tickets:

  • Regular Two-Day GA: $159.50

VIP Tickets:

  • TWO-DAY VIP Ticket: $349.50
    • VIP tickets include: Exclusive VIP lounge with shade, lounge seating, activities and more; Viewing Areas at Main Stages; VIP restroom facilities; Access to special VIP food concessions; Access to special VIP beer, wine and spirits concessions; Commemorative Poster and more!

Life is Beautiful Sponsors

Sponsors of the inaugural Life is Beautiful Festival include Wirtz Beverage Group, Heineken, Zappos, Cirque du Soleil, Las Vegas Review Journal, Red Bull, Esquire, Whole Foods Market, Caesars Entertainment, and many more. *Sponsors listed are current as of release date.

L.I.B. is being developed by Aurelian Marketing Group in partnership with Another Planet Entertainment, MAKTUB Marketing and Downtown Project. Visit www.lifeisbeautifulfestival.com and sign up to receive information updates via email. Connect with the Life is Beautiful team socially at Facebook.com/LIBFestival and Twitter.com/LifeIsBeautiful.

Don’t Get Pinched This St. Patrick’s Day: Go Green at MGM Resorts

Don’t Get Pinched This St. Patrick’s Day: Go Green 

Restaurants throughout MGM Resorts know that there’s more than one way to “go green” this St. Patrick’s Day. On March 17- and the other 364 days of the year – Sage, Sensi, Border Grill and Rick Moonen’s rm seafood, are proactively working to make their cuisine as sustainable and eco-friendly as possible.

 

  • Sage at ARIA works with forager Kerry Clasby to source sustainable ingredients from California such as fresh fruits, flowers, vegetables, eggs and cheeses. She frequents family-run farms up and down the coast to find the freshest, most eco-friendly ingredients for which Sage is known. In addition, Sage serves meat procured only from sustainably conscious vendors.

 

  • Sensi at Bellagio serves hormone-free and range-free meat in addition to only grass-fed beef carefully selected from ranches in the Midwest. Its seafood program follows suit with guidance from the Monterey Bay Aquarium Seafood Watch.  In order to provide the freshest ingredients possible, much of the produce served at Sensi is handpicked from farms around the Las Vegas valley.

 

  • Every refreshing glass of water that guests drink from Border Grill or Rick Moonen’s rm seafood at Mandalay Bay is actually helping save the environment. Both of these restaurants use the Natura water purification system and reusable glass bottles, providing an eco-friendly alternative to tap and bottled water. Additionally, both restaurants serve only sustainable seafood and are members of the Monterey Bay Aquarium Seafood Watch.

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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.

Rick Moonen’s rm seafood Introduces New Succulent Seafood Happy Hour Menu

RICK MOONEN’S RM SEAFOOD INTRODUCES NEW SUCCULENT SEAFOOD HAPPY HOUR MENU
Guests can indulge in global seafood cuisine and handcrafted cocktails at special prices

 Rick Moonen’s rm seafood at Mandalay Bay Resort & Casino is allowing guests to break from the traditional happy hour with an early evening menu that celebrates sustainable seafood and award-winning cocktails. Offered Tuesday through Saturday, from 7pm to 10pm, guests can escape to the upstairs lounge and indulge in a variety of extraordinary items at unbeatable prices.

The special menu offers exceptionally fresh and sustainable seafood bites for under $10. Highlights include Crab Cake Sliders with brioche buns, chipotle aioli and heirloom tomatoes; Spicy Shrimp Lettuce Wraps with ponzu sauce; Thai Prawn Shrimp Cocktail; Citrus Cured Salmon Flatbread; Rhode Island-style Calamari with sweet and spicy cherry peppers; East or West Coast Oyster Sampler; Buffalo-style Blue Point Oysters; Surf & Surf Roll made with shrimp, crab and avocado; and the Taka Roll made with fluke tempura, spicy mayo, avocado and sweet soy.

Perfect for parties of two, the menu also features delectable wine pairings such as The Class Act which includes ½ oz of Spanish Oscetra Caviar served with potato waffle and traditional garnishes and two glasses of Nicolas Feuillatte champagne ($99); and The Aphrodisiac which features 12 oysters on the half shell and two glasses of Juve & Camps Brut and Rose Cava ($60). For those who crave something sweet, The Sweet Tooth offers dark chocolate coulant, brandy strawberries and cherries, Amaretto semifreddo, brown sugar streusel and a glass of Taylor-Flagate LBV Port ($24 each).

In addition to these a la carte and paired items, guests also can enjoy specialty handcrafted cocktails created by award-winning lead barman JR Starkus. The list includes such favorites as Tangerine Honey made with Tangerine Vodka, Aperol, honey and lemon; Off the Cuff which blends Bulleit Rye, Drambuie, honey, lemon and barrel-aged bitters; and My Friend Jenny that combines Corazon Tequila, St-Germain, fresh-pressed pineapple, Bittermans, tiki bitters, lime, Orgeat and mint. Each cocktail is only $7. An array of wine flights also are available for just $12 including a selection of Old World Whites, West Coast Reds and Dessert Wines.

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

About Chef Rick Moonen and Rick Moonen’s rm seafood
Since opening Rick Moonen’s rm seafood inside The Shoppes at Mandalay Place 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.