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Celebrity Chef Tour Benefiting the James Beard Foundation, Las Vegas, November 15, 2010
Posted by admin
Rick Moonen's rm seafood
3930 Las Vegas Boulevard South
Las Vegas, NV 89119

November 15, 2010

7:00 PM

PRICE: $150 per person inclusive
Tickets available October 7, 2010

Visa Signature Price:  $130 per person inclusive
Visa Signature® tickets available October 4, 2010

HOST VENUE - Rick Moonen's rm seafood

At Rick Moonen's rm seafood, we are committed to use organically grown, sustainable produce and sustainably caught seafood. We have made a public commitment to solely purchase sustainable wines by June 2008 and 95 percent of the menu proteins come from sustainably raised or caught seafood. It is our goal at Rick Moonen's rm seafood to help our guest connect their individual buying decisions to the health of the oceans and the soil.

Rick Moonen's rm seafood offers intimate fine dining serving state of the art seafood preparations in a setting that resembles the interior of a swank cruise ship with stunning wood and glass appointments. Rick Moonen's rm seafood is the perfect place to entertain guests, spend a romantic evening with a loved one or just mingle with friends in the beautiful lounge.

RESTAURANT - 10 Arts Bistro and Lounge, Philadelphia PA

Jennifer Carroll is the celebrated chef de cuisine of the award winning 10 Arts Bistro & Lounge by Eric Ripert in Philadelphia, Pa. Carroll is also well-known for starring on Bravo's Emmy and James Beard Award winning television show Top Chef. She was a finalist and fan favorite on the sixth season of the popular series.

Born and raised in the Somerton section of Northeast Philadelphia, Carroll's notion of meals consisted of protein, starch and canned vegatables. "My Dad was a steak and potatoes guy," said Carroll. "My Mom took cooking classes and read about cuisine, but my Dad would have none of it. So our meals were pretty basic."

Carroll's passion for restaurant work, service and the art of cooking led her to attend Philadelphia's Restaurant School. Upon graduation, Carroll worked at Derek Davis' Sonoma and Arroyo Grill, as well as Neil Stein's Avenue B, under Chef Patrick Feury. She also spent time in San Francisco, where she was sous chef at Julia and Cafe Kati. Carroll's aspiration to work in a classic European kitchen led to her role as sous chef at Eric Ripert's prestigious Le Bernardin in New York City.

When 10 Arts Bistro and Lounge opened in May 2008, inside the Ritz-Carlton, Philadelphia, Carroll was personally selected by Ripert to lead the kitchen. Carroll brings a wealth of experience to her position, where she combines her knowledge of West Coast cuisine, international fare and classic European fine dining. Her work in a three star Michelin-rated restaurant has allowed her to grow into a well-rounded culinary professional with an impressive command of simple, high quaility flavors prepared with pristine ingredients.

At 10 Arts Bistro and Lounge, Carroll creates menus of modern American cuisine with an emphasis on local ingredients. The restaurant is a AAA Four-diamond award winner, and in 2009, was bestowed the Event of the Year award from the Philadelphia chapter of La Chaine des Rotisseur, the oldest gastronomic association in the world.

Carroll also contributes her culinary talents to many charitable causes, including Philabundance, Alex's Lemonade Stand and Slow Food USA. She is the winner of the 2009 Dish It Up! cook-off for Women Against Abuse and is the Chef Chair for Share our Strength's 2010 Taste of the Nation in Philadelphia.

"To be in my 'city' is so great, especially being close to my friends and family," says Carroll. "The city and its restaurant scene have evolved in a positive way over the last decade, and I'm thrilled to be a part of it as the chef of 10 Arts Bistro and Lounge.

RESTAURANT - Rick Moonen's rm seafood, Las Vegas NV

An advocate for sustainable fishing and seafood, Rick Moonen's passion for conservation has led him to national acclaim. A native New Yorker, Moonen graduated first in his class from the Culinary Institute of America in Hyde Park, New York in 1978. He apprenticed at L'Hostellerie Bressane in Hillsdale, New York where he built both his confidence and experience working side by side with Chef Jean Morel.

From there, Moonen assumed the position of saucier at Manhattan's La Cote Basque. This experience was followed by two years at Le Cirque working with the legendary Alain Sailhac. In the ensuing years, Moonen continued his career in New York, becoming Executive Chef at some of New York's most iconic restaurants, including Le Relais, Century Café and Chelsea Central before joining Buzzy O'Keefe at The Water Club. After six years, Moonen left to become Executive Chef and Partner at Oceana where he helped garner the restaurant national recognition and three stars from The New York Times. His next step was partnering to create Molyvos, a Greek fish house, which would further demonstrate the range of his culinary skills. Here he created Greek cuisine on another level, and Molyvos was the first Greek restaurant to earn three stars from The New York Times.

It was after five years that Moonen decided to develop his own highly anticipated restaurant. As Executive Chef and owner of New York City's rm, Moonen earned critical acclaim and, once again, received three stars from The New York Times. In 2005, he was drawn to the rapidly developing culinary scene in Las Vegas and as such he closed his doors in New York City to bring his unique flavor and specialties of the seafood world to the west coast.

In February 2005, Chef Moonen opened his multi-leveled restaurant Rick Moonen's rm seafood at Mandalay Bay Resort and Casino in Las Vegas. The lower level of the restaurant offers regional coastal favorites and a bountiful world-class raw bar in a bustling market atmosphere. The upper level offers a more elegant experience featuring Chef Moonen's inventive tasting and à la carte menus, a signature of his craft.

When not behind the stove, Moonen can be found throughout the country educating about the dangers of over-fishing and ocean conservation. As an industry leader, he has testified several times for environmental and sustainable policy issues in Washington, DC and New York. He is a founding member of the Seafood Choices Alliances which named him "Seafood Champion" in 2006 as well as an active member of the Wildlife Conservation Society, Seaweb, and a chef's advisory board member of Ecofish. He also has served as a spokesperson for American caviar, a more environmentally sound alternative to the Caspian Sea varieties, and he is often quoted for his expertise with various indigenous and exotic fish.

Moonen is happiest doing the things that originally brought him to a culinary career—cooking, teaching and writing about fish and seafood. His current passion has been the writing of his first cookbook, Fish Without a Doubt. A practical, hands-on guide to buying, preparing and cooking a wide array of fish, Rick's focus is on delicious recipes prepared with easily obtainable ingredients. Fish Without a Doubt is scheduled for publication in April 2008 (Houghton-Mifflin).

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