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The SLS Las Vegas tries real hard to bill itself as a “foodie” hotel. Honestly, I can’t say I blame them. The site houses 7 very good restaurants, and it works tirelessly to lure not just tourists to the northern end of the strip, but locals away from their homes, with reasonable food prices, tantalizing deals, and world class chefs behind the scenes. After attending this event, I feel I should give it a more wholehearted shot for a full meal.  Pretty sure there's enough champagne for a bath here. The Dine-n-Dash event was modeled after celebrity chef Jose Andres’ event in the Washington DC area: one price, and you get to run around and try samples all over the place. Also like its DC-based brethren, Dine-n-Dash raised money for Andres’ World Central Kitchen as well as the Las Vegas-based Three Square, both focused on helping those in need in terms of hunger and food insecurity issues. Nothing like knowing you’re helping those who need help while having a grand time, right?  Paper thin Iberico puts bacon to shame. SHAME. Unlike the DC event, the SLS Dine-n-Dash started with a christening of The Foundry, SLS’s new concert hall, by way of a live cooking demo featuring Andres, chef Curtis Stone (you probably know him best for Take Home Chef on TLC), and mixologist Rob Floyd. Upon entering the Foundry, there were cocktails and champagne galore, along with stacks of Jamon Iberico freshly cut for us to munch on. I easily wormed my way up front, and waited for the demo to start.  Chefs Jose Andres and Curtis Stone. To be honest, I had no idea what to expect in terms of the cooking demo, but it sure wasn’t what happened. Less Good Eats or Emeril, and more stage show, it was roughly an hour of zany antics, dumb jokes, and things being thrown to the crowd.  John Curtas being hassled by Andres. It opened with Andres hassling local food critic John Curtas, and was followed by each chef making an opening cocktail. Granted, these were party-sized of course, so entire bottles of alcohol made their ways into giant alchemical vessels, along with dry ice, flower petals, and who knows what.  Party sized cocktails call for party sized measurements. Next, each chef made several dishes, although “made” might be too generous, and “added Iberico to everything” might be more like it. Amongst the items put together that night was Iberico topped pizza (pizza courtesy of 800 Degrees),  Iberico-caviar tacos (literally caviar on top of an Iberico slice and folded up),  A lucky attendee getting the Iberico caviar "taco". and a dish consisting of potatoes, Iberico fat, salt, and gluttony. Being up front, I did get handed by Curtis Stone a bowlful of said potatoes, and they were salty and creamy and soft and decadent in a way I’m sure is wrong.   I know it doesn't look like much, but it was so rich that I'm probably going to hell for eating it. The last dishes of the night were challenges issued to each chef by the other, requiring the use of culinary items from the other chef’s homeland. Andres came strong with a dish consisting of sashimi-style Australian fish (what kind I couldn’t remember), topped with olive oil, an Australian spice mix, and just a smidge of vegemite (because what’s more Australian than that?).  Stone countered by trying to best Andres’ signature “cotton candy foie gras” by creating a core of foie gras surrounded by thin strings of melted Chupa Chups he created on stage (I was in the danger zone for getting burnt by melted candy. How exciting!).  Nothing like the danger of a sugar burn to start your night.  Yes, because nothing says haute cuisine like candy covered meat butter. They ended the demo by helping with a champagne fountain, and it was time to run around the SLS for foods.  Catch part 2 for more on the crawl around the SLS’s restaurants and their offerings!
-Janette G (anarchymarie) You know how bars and restaurants throw viewing parties for big sporting events? What if a celebrity chef held one, but for their appearance on a competition cooking show? Well, Rick Moonen did just that, and he sure knows how to throw a party. Having never been to his RM Seafood restaurant (I’ve been to his RX Boiler Room many times, which is a steampunk place that’s as non-tacky and elaborate as it is pricey, but that’s for another time), the idea of attending a charity fundraiser for $25 seemed like a steal. You can’t even get a full meal with drinks there for that price, let alone get to hang out with Moonen himself. So I got dressed, and headed over to the Mandalay Bay.  Moonen was celebrating his appearance on Bravo TV’s Recipe for Deception, which is “Two Truths and a Lie” meets “Chopped”. Spoiler alert, he *partially* won, netting $12,500 for the Lou Ruvo Brain Center and Keep Memory Alive, both Las Vegas-based charities focused on brain issues. He dedicated the event to his friend and rock star chef, the late Kerry Simon, who passed away from multiple system atrophy in 2015. The night raised several thousand additional dollars to good causes, bringing the total donation to up around $16,000. But enough about feel good stories and background. I know you want to know how the food was. And let me tell you what, Moonen and his crew know what they’re doing. The menu was centered around, of course, seafood (Moonen being a big advocate of sustainable seafood sources), and despite the seemingly small bites, everything was very flavorful, and they kept it all coming until no one could eat anymore.  First up were fresh made sushi and sashimi platters partiers could pick and choose pieces from, featuring some of RM’s signature rolls, including a roll based around wagyu beef tataki (how decadent!), assorted nigiri, and some of the best tuna sashimi I’ve ever had.  Next were RM’s take on lobster rolls, here being thick chunks of lobster meat mixed with house made mayo stuffed into buttery Texas toast slices and topped with lemon zest, and pistachio crusted kampachi, cut so thin it was translucent. The kamapchi was served just barely seared if not raw, topped with radish slices and filled with just enough stuffing on the inside to make for an elegant bite.  I had several of salmon tataki spoons, chunks of raw salmon topped with salmon roe in a slightly lemony sauce, and the taro shell scallop tacos, which I liked so much I suffered through the avocado cream on top instead of scraping it off (not an avocado person).
However, the highlight of the food for the night for me had to be their crab cakes. A minuscule version of what I assume they serve in house, it was full of crab, perfectly fried, and topped with a just enough heat chipotle cream. I told the food server he could just bring them directly to me, and he laughed, returning with several more.  Desserts for the evening were panna cotta (which is essentially cream jello. No, seriously) and a very fudge-y brownie with house-made whipped cream and a strawberry coulis. I wish so bad the brownie had more of the coulis; would have helped cut down on the richness of the brownie. The panna cotta was passable, but I haven’t had enough in general to be super judgmental of it.
Drinks for the evening were an unlimited, if not highly selective affair. In addition to a red wine, a white wine, and several beers (I was told the one I had was made locally, but by who I do not know), some specially cocktails were made for the event.  The Red Moonen was an interesting mix of tangy and spicy, reminiscent of Mexican and Asian flavors, except icy cold. I rather enjoyed it, and had several. The other, the Fair Conquistador, should have been wonderful. Strong on rum, coffee, and tropical flavors, it should have been delicious. Alas, neither myself nor some folks sitting near me could finish it. Such a shame.
Overall, it was a wonderful event, with quite delicious food, magnificent service, and an excuse to watch a TV cooking show. If another such event were held at that price point again, I’d happily go. If you find yourself around the Mandalay Bay and want to spend some money, RM Seafood’s a good place to spend it.
-Janette G (anarchymarie) |
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