Dinner Is Served

There is no shortage of delicious, multi-course meals or acclaimed chefs to prepare them in Las Vegas, yet a new dinner series is bringing something different to the table.

Project Dinner Table debuts April 24 and aims to showcase locally produced ingredients in a unique setting. The inaugural meal invites discerning, community-minded diners to take one of about 150 seats at the table—yes, the table; there is only one but it’s very long—and enjoy a six-course meal at the University of Nevada Cooperative Extension’s Orchard in North Las Vegas.

The menu was prepared by Sensi chef de cuisine Roy Ellamar and includes a salad using Overton-based Quail Hollow Farms greens, grass-fed beef (from Bar 10 in northern Arizona) served with vegetables grown at our very own Gilcrease Orchard.

Part of the proceeds from the $150-a-plate meal will support Junior Achievement of Southern Nevada, and the venue and chef will change with every monthly installment of the series.projectdinnertable.com.

Suggested Next Read

Brain Power

Brain Power

A patient with Alzheimer’s disease ambles up the walkway to the Cleveland Clinic Lou Ruvo Center for Brain Health, a two-faced building with one side resembling something like molten steel poured over a rolling hillside. Its strangeness calls to mind that she’s been here before for an appointment, and she’s pleased to have remembered. At the same moment, via videoconference, a doctor at the center reads a short story to test the memory of a patient in Winnemucca who has Huntington’s disease. And another patient, who has Parkinson’s, meets with the sole nurse practitioner at the Ruvo outpost in Reno, where she’ll assess his tremors.



Optimization WordPress Plugins & Solutions by W3 EDGE