Non Hotel Press Releases
LEGENDARY CHEFS RICK MOONEN, ANDRÉ ROCHAT TO HOST JEAN-LOUIS PALLADIN FUND DINNER ON SUNDAY, OCT. 17
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Ninth Annual Benefit Dinner to be Held at Rick Moonen’s rm seafood at Mandalay Bay
as part of the Friends of James Beard program
LAS VEGAS (Sept. 7, 2010) – Rick Moonen’s rm seafood is pleased to announce a dinner in honor of famed chef and mentor, Jean-Louis Palladin on Sunday, Oct. 17, 2010. As is tradition with previous Jean-Louis Palladin dinners, Chefs Rick Moonen and André Rochat have invited chefs and friends of the late Chef Jean-Louis to create a magnificent meal to please even the most discerning gourmands.
This year’s dinner features formidable talent including Rick Moonen, Adam Sobel and Gerald Chin (Rick Moonen’s rm seafood), André Rochat and Gary LaMorte (André’s and Alizé), Mark Hopper (Bouchon), Luciano Pellegrino (Valentino), Vincent Pouessel (Aureole), Barry Dakake and Geno Bernardo (N9NE/Nove), David Werly (Le Cirque), Martin Heierling (Sensi/Silk Road), Hugo Coudurier (Restaurant Guy Savoy), Jean Joho and Joung Sohn (Eiffel Tower Restaurant), Michael and Wendy Jordan (Rosemary’s) with desserts by Megan Romano (Aureole) and Michelle Lee (Rick Moonen’s rm seafood) and wines provided by Wirtz Beverage. All the dishes for the evening are recipes prepared from the Palladin’s legendary book, “Cooking with the Seasons.” A complete menu is available upon request.
The evening will begin with a cocktail reception and auction preview at 5 p.m., with dinner at 6 p.m., in the upstairs dining room of Rick Moonen’s rm seafood. Celebrity journalist Robin Leach will emcee the event alongside hosts Chefs Rick Moonen and André Rochat. Tickets are $295 per person and proceeds benefit the Jean-Louis Palladin Fund of the James Beard Foundation
For reservations, please contact Melissa Eichelberger with Rick Moonen’s rm seafood at (702) 632-9300 or melissa@rmseafood.com and reference the Jean Louis Palladin dinner.
ABOUT CHEF JEAN-LOUIS PALLADIN
Chef Jean-Louis Palladin is considered one of the culinary geniuses of the 20th century. He was a master of his craft, known for his creativity, passion, technique, and commitment to the very best. Jean-Louis was as much a teacher as a chef, encouraging and mentoring many while demanding perfection of himself and all around him. He was funny, laughed easily, and embraced life fully. The James Beard Foundation is proud to offer the Jean-Louis Palladin Professional Work/Study Grant. Created to perpetuate the mission and programs of the Jean-Louis Palladin Foundation, the initiative will provide a series of annual grants of up to $10,000 to working chefs. This grant will allow recipients to spend time learning from and working with master growers, producers, and food artisans; to toil alongside renowned chefs in America and abroad; and to study varied specialized skills. For more information http://www.jamesbeard.org/index.php?q=education_jlp_main.
ABOUT THE JAMES BEARD FOUNDATION
There’s something delicious happening every day at the James Beard Foundation. Our diverse programs include workshops, classes, conferences, readings, and other educational experiences that help people learn about and engage with food. We offer scholarships to culinary students who need financial support to pursue careers in the food and beverage industry. We invite chefs to participate in events at the James Beard House in New York City and at events abroad to allow people to experience America’s dynamic cuisine first hand. We also administer the annual James Beard Foundation Awards, which recognize and honor excellence among chefs, cookbook authors, food journalists, restaurant designers, and others working in the food and beverage industry. For more information www.jamesbeard.org.