Guest columnist star chef Rick Moonen, 2nd from left, and equivalents in Milan, Italy.
Thursday, July 16, 2015|8 p.m.
Visitor Writer Rick Moonen
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Rick Moonen’s Super Eco-friendly Cuisine Supper
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Editor’s Note: As Robin Leach ends his trip to Costa Esmeralda on Sardinia to spend a week outside Rome in Santa Marinella on the coastline before moving onto his traditional summertime vacation under the Tuscan sun in Italy, numerous of our Strip personalities have advance in his absence to pen their words of wisdom.
We continue today with Mandalay Bay star chef Rick Moonen, Dream Sports Incorporate creator Bo Brownstein and Wendy Albert, who keeps the cash registers calling at Miracle Mile Shops at Planet Hollywood as senior director of marketing. Here’s Rick:
Expo Milano 2015 is the Universal Exhibition that Milan, Italy, is hosting from Might 1 to Oct. 31. The style of this year’s World’s Fair is “Feeding the World, Energy for Life.” Understanding the requirement of keeping the human race fed, securely, is a big part of what I have devoted myself to over the course of my career.
In 2012, I was chosen by the State Department as one of the U.S. chefs to act as a cooking ambassador abroad, part of an enthusiastic brand-new task to use food as a diplomatic device.
Started by the U.S. Chief of Protocol Capricia Penavic Marshall and blessed by her boss, (then) Secretary of State Hillary Clinton, the Diplomatic Culinary Collaboration was produced to “elevate the function of cooking engagement in America’s official and public diplomacy efforts,” as their objective statement states.
I was honored to represent Las Vegas as a U.S. region with sensitivity towards the health of our world. Expo 2015 is permitting a platform for an exchange of ideas and shared solutions on the style of food, promoting each nation’s imagination and promoting development for a sustainable future.
On one hand, there are the hungry (some 870 million were undernourished from 2010 to 2012) and, on the other, there are those who die from disorders linked to bad nutrition or too much food (roughly 2.8 million deaths from illness associated with weight problems or being overweight in the very same duration).
Additionally, about 1.3 billion lots of food is squandered every year. For these reasons, we need to make aware political choices, establish sustainable way of livings, and utilize the best technology to develop a balance between availability and consumption of resources.
With that in mind, and having lived and preached the message of sustainability for the last 20 years, I was thrilled and honored to be chosen as one of the chefs welcomed to take part as a culinary ambassador as part of the James Beard American Dining establishment for several days in June.
Milan has actually become an international display where more than 140 countries are revealing the best of their innovation that offers a concrete answer to an essential need: having the ability to ensure healthy, safe and enough food for everyone while respecting Planet Earth and its stability.
On June 8, World Oceans Day, I went to Milan to represent the American Southwest at Expo 2015. From the moment I landed, I was immersed in this event and rushed from the airport to speak on a panel discussion at the united state Structure. I followed that up by showing a sustainable seafood recipe on Milan Tv.
Over the next 2 nights, I hosted a multi-course, sustainable-seafood dinner at the James Beard American Dining establishment. Through clean, healthy and delicious food, the continuing discussion was exemplified in a celebratory way.
Alaskan Seafood, a sustainable and well-managed fishery, supplied a great part of my menu, and guests, who consisted of a diverse group consisting of U.S. Secret Service along with U.S. Commissioner General in Milan Ambassador Douglas Hickey, loved every bite.
The menu included regional oysters with caviar, brandade of merluzo on a truffle foam and shaved fennel, Alaskan king crab chowder, everything crusted tuna and gently cured sockeye salmon.
I also was invited to extend my trip to prepare the food throughout a private function with Secretary of State John Kerry, but a biking accident avoided that from occurring. Ideally we have the ability to get in touch with Secretary Kerry at another event, perhaps in Las Vegas.
This event was a remarkable experience and is helping clarify this global circumstance, however we still have a lot of work to do. Not just by realizing a sensible option, but also by accomplishing a thoughtful understanding of ways to better maintain our vulnerable ecosystem so we can continue to celebrate the benefit of high-quality food sourcing that’s considered given.
Only with a healthy world can we expect to achieve our goal of supplying the world with healthy and delicious food security as we grow from 7 billion to 9 billion over the next few years.
I consider myself fortunate. I get to help spread this message through creative locations and with advocates of the mission such as the James Beard Foundation by doing exactly what I like to do: prepare food. While we still have work to do, we continue to make excellent strides, and I really hope soon we won’t need to stress over responding to the question, “What’s for dinner?”
Have a look at our other visitor columns today from Dream Sports Incorporate creator Bob Brownstein and Wendy Albert, who keeps the sales register ringing at Miracle Mile Shops at Planet Hollywood as senior director of marketing. On Friday, our weekly Royal Robin Rundown is here in the Weekend Celebrity Preview, and, on Sunday, our guest columnists are the one and only Italian star chef Steve Martorano at Paris Las Vegas and the Rio and “For the Record: Baz” at Light in Mandalay Bay experience Ruby Lewis.
Robin Leach of “Lifestyles of the Rich & & Famous” popularity has actually been a reporter for more than 50 years and has actually spent the previous 15 years offering readers the inside scoop on Las Vegas, the world’s premier platinum playground.
Follow Robin Leach on Twitter at Twitter.com/ Robin_Leach.
Follow Las Vegas Sun Entertainment + Luxury Senior citizen Editor Don Chareunsy on Twitter at Twitter.com/ VDLXEditorDon.
Mandalay Bay Resort & & Casino Mandalay Bay Resort & & Casino is an unique location resort set on 120 lavish acres on the Las Vegas Strip. The resort offers 3 distinct hotel experiences: Mandalay Bay, a AAA Four Diamond award-winning hotel, with 3,211 elegant spaces and suites reflecting a contemporary tropical atmosphere; 4 Seasons Hotel, a AAA 5 Diamond hotel-within-a-hotel, providing 424 rooms and suites; and the stand-alone all-suite THEhotel which will be revamped and rebranded Delano Las Vegas in late 2013. Mandalay Bay boasts an 11-acre tropical pool paradise, featuring genuine sand, a wave swimming pool and the only climate-controlled, poolside video gaming in the city. Other property highlights consist of world-class home entertainment at the 12,000-seat Mandalay Bay Events Center, acclaimed dining by celebrity chefs and restaurateurs, Shark Reef Fish tank and the 1.7-million-square-foot Mandalay Bay Convention Center. Mandalay Bay’s offerings also include BATHHOUSE Medspa, Residence of Blues Auditorium and restaurant, and The Shoppes at Mandalay Location, a collection of unique shops and dining establishments. In 2013, Mandalay Bay will certainly become the home of a resident Cirque du Soleil production based on the music and choreography of the King of Pop, Michael Jackson.
3950 S. Las Vegas Blvd. Las Vegas, NV 89119
Rick Moonen’s RM Seafood (Note: Las Vegas Weekly reporter Robin Leach reports Rick Moonen’s high-concept cuisine dining location on the second floor of his RM Seafood dining establishment has actually ended its run at Mandalay Bay. The downstairs RM Seafood will remain open throughout the change of the upstairs space, which will be geared towards home cooking at lower costs. The new upstairs location will certainly be called Rx Boiler Room and it’s anticipated to be open at some point in July 2013.) RM is short for Rick Moonen, a transplanted New Yorker who has quickly become the master of all creatures from the sea, promoting sustainable seafood. Try barramundi from Australia or herb-crusted Dover sole done on a Dungeness crab brandade. The restaurant provides 2 dining alternatives. Downstairs is a full casual dining menu including sushi and a pristine raw bar. Upstairs showcases a more intimate dining experience featuring a multi-course Chef’s Tasting Menu that is taking fine dining in a new instructions. RM Seafood was noted in the book “Consuming Las Vegas 2013: The 50 Essential Restaurants.”.
3950 S. Las Vegas Boulevard Las Vegas, NV 89119.