This past week was celebrated by dining out…a LOT. March 8th – 15th was the Spring version of Las Vegas Restaurant Week (you will want to bookmark or “PIN” this site so you can access the fall offerings). If you were a lucky tourist you had PLENTY of great restaurants participating – over 80 participating restaurants both on and off The Strip. Special Prix Fixe menus were created and when purchased, up to $6 of the menu price was donated to Three Square Food Bank. In essence, Help Out, Dine Out.
I managed to eat at Due Forni, Embers, Cantina Laredo, Gordon Ramsay BurGR , Elements and rm Seafood for a special two chef, all star experience. I didn’t eat out EVERY meal that week, but I gave it the full court press!
If you have been following along, you know that I love to eat, and I love to eat a lot of different things. My family will tell you that fish is my fave. When I was a kid, we didn’t have a lot of money and when we infrequently went out to eat I was told, “Order something you can’t get at home.” Mom rarely cooked fish, so I always ordered fish. Gram and I had that in common; when out to eat, order the fish. Needless to say I was excited about the special Three Square Fundraiser Dinner Rick Moonen had cooked up (haha) with Michelin Starred former protégé Matt Accarrino of SPQR in San Francisco. It was dubbed a Shellfish Lover’s Paradise and it truly was.
Best of all was the fact that we had wonderful dining companions at our table. Brian Burton, CEO of Three Square and his friend Tiffany and an effervescent young couple (Aggies both) from Houston, Tyson and Hailey (you can read her blog and see her pics of her trip to Vegas and the great meal we shared here). For once I am thrilled with nearly all of my pics!
Smoked Salmon consommé vegetable crostini, seaweed pearls and house smoked roe by Matt Accarrino
Glazed Kusshi Oyster topped with caviar with edible seaweed garnish by Rick Moonen
“Lasagna di Granchio” 24 layers of fava bean pesto, pasta, peas shoots and black truffle by Matt Accarrino
Seared Scallop with Spicy Green Papaya Salad by Rick Moonen
Beef Belly with lobster, mushroom budino di pane (bread pudding), asparagus and smoked leek by Matt Accarrino
Green Tea and White Chocolate Panna Cotta with pineapple, macadamia and passion fruit by Rick Moonen 
And of course – here is the obligatory pic of the Chefs and me for my “Collection”
Even better than Restaurant Week was the fact that Jack was able to come home a day early and surprise us with an extra day to share with him while on Spring Break. He was able to join us for dinner at Elements with The Hillhouses and Friend Shannon.
