Get Tix To Project Dinner Table! June 8th At TPC (Golf Course) Summerlin! Celeb Chefs!

The famed white tableclothed setting of Project Dinner Table will line the fairways of TPC Summerlin’s championship golf course for the third dinner of the 2013 season to be held Saturday, June 8. This popular community event begins at 6 p.m. with a social hour featuring hors d’oeuvres and cocktails with a sit-down, family-style dinner to follow created by the supremely talented chefs of TAO Group: Sean Kinoshita, TAO; Massimiliano Campanari, LAVO and Marc Marrone, corporate executive sous chef, TAO Group as well as Chef Todd Harrington, current executive chef for Central Michel Richard at Caesars Palace.

  

With each dinner, Project Dinner Table makes a contribution to various local nonprofit organizations, furthering its social mission of contributing back to the community. The charity partners for this dinner are First Tee of Southern Nevada and Shriners Hospital for Children Open. Annual memberships are $39, tickets are $175 per person for members, $190 per person for non-members. Ticket prices are all inclusive.

Project Dinner Table dates for the remainder of 2013 are as follows*:

 •Saturday, Sept. 21 at 6 p.m.

 •Saturday, Oct. 19 at 6 p.m.

 •Sunday, Nov 10 at 3 p.m.

TAO Group’s participation is part of TAO Cares, their community outreach initiative that supports important social issues such as youth education, hunger, the environment and health and wellness.

Chef Sean Kinoshita has served as executive chef of TAO Asian Bistro at The Venetian since February 2012. A graduate of the California Culinary Academy in San Francisco, Kinoshita honed his cooking skills working alongside award-winning chefs including Cory Schreiber, David Burke, Gray Kunz and Ming Tsai. Prior to joining TAO Asian Bistro he was executive chef at Seaview, a popular resort in New Jersey where he oversaw on and off-site catering, menu design, special events and banquets.

Chef Massimiliano Campanari brings his mastery of Italian cooking to LAVO Italian Restaurant at The Palazzo. His love of Italian began in Genova, Italy, where he was raised and his culinary journey began in the kitchens of small Italian restaurants. He came to Las Vegas to work as sous chef and assistant executive chef of Zeffirino at The Venetian and later assumed the role of executive chef at some of the most revered Italian restaurants in Las Vegas including Terra Verde at Green Valley Ranch, Sinatra Restaurant at Wynn Las Vegas, Sirio Ristorante at ARIA and Osteria del Circo at Bellagio.

  

Chef Marc Marrone serves as the Corporate Executive Sous Chef for TAO Group. Based in Las Vegas, he works closely with TAO Group Corporate Executive Chef Ralph Scamardella on the company’s restaurants in New York City and Las Vegas. Marrone came to Las Vegas from the kitchen of TAO New York City to work at TAO Asian Bistro and later LAVO Italian Restaurant. Inspired by his Nana’s homemade cooking, his passion for cooking was polished and perfected with on-the-job educations at Asian and French restaurants in Seattle growing up. He graduated from the French Culinary Institute in New York and spent time in French restaurants in the city before joining TAO Group.

Finally, Chef Todd Harrington, the current executive chef of Central Michel Richard at Caesars Palace, he is taking the next leap in an ascendant career that marks him as one of the culinary world’s rising stars. His eagerness to learn, proven prowess at team leadership and dynamic flair for contemporary, palate-pleasing fare caught the attention of Richard, who personally selected Harrington to choreograph the Las Vegas kitchen’s day-to-day operations. Drawn by Las Vegas’ exciting and expanding restaurant scene, Harrington relocated to the Entertainment Capital of the World in 2005. After serving first as assistant room chef at TI, he landed his first stint at Caesars Palace. There, he was senior chef tournant at the legendary Nero’s Steakhouse. In 2008, he received an opportunity to serve on the Encore Las Vegas opening chef team, serving as assistant chef for in-room dining. Then, in spring of 2009, he received an irresistible offer to return to Caesars Palace, where he was offered is first executive chef position at the Augustus Café. In 2012, SocialAppetizers.com named him “Chef of the Year.”

Project Dinner Table’s fourth season is presented by Land Rover Las Vegas. Additional sponsors and community partners include: Bank of American, Whole Foods, Miracle Mile Shops, Wirtz Beverage Nevada, Bank of Nevada, Bacardi USA, Renaissance Catering, Gaia Flowers, Seven Magazine, Connell Outdoor, Le Cordon Bleu Culinary students, Colorado River Coffee Roasters, FiveSix Productions and Ellsworth, Gilman, Johnson and Stout, as well as a variety of local growers.

  

Tickets for individual dinners, full- and half-season passes and memberships are available for purchase at www.projectdinnertable.com.