Project
Dinner Table will host its final community event of the season this Sunday,
Nov. 10 with its closing signature meal: the “linner” (a combination of lunch
plus dinner). Kicking off at 2 p.m. will be hors d’oeuvres and cocktails at the
Gold Spike in Downtown Las Vegas. The linner will then move to the nostalgic
Jackie Gaughan Parkway near El Cortez and feature executive chefs from Station
Casinos. This is the popular community event that enables chefs to create a
one-night-only experience, primarily using local farmers and purveyors. The
meal is served family-style to more than 200 guests who are seated at one long
dinner table.
As
with every Project Dinner Table event, a portion of the proceeds will benefit
local non-profit organizations. For November, the benefitting organizations
will be Baby’s Bounty and Spread the Word Nevada. The menu will feature
traditional dishes such as Porchetta alla Romana, polenta, and lamb sugo with
orchiette pasta
As
for the chefs, Executive Chef Massimo Pisati of Terra Verde at Green Valley
Ranch Resort & Spa developed a passion for food at a young age while
cooking with his grandmother on visits to her countryside home. He was
captivated by the aromas and flavors of her kitchen and spent every free moment
visiting and learning from her. While his mother wanted him to be an
accountant, his appetite to become a chef and travel the world was inevitable
and he proudly went on to culinary school at Istituto Alberghiero Professionale
“Carlo Porta.” Throughout his career, Pisati has worked at several exclusive
restaurants and hotels across the world, including Europe, Asia and the United
States. Pisati‘s culinary philosophy and passion reflect his roots and
traditional upbringing, allowing the natural flavors of the food to always have
an expression of their own. Since joining Station Casinos in early 2012, Pisati
takes great pleasure in connecting with his guests at Terra Verde, learning
what dishes they love and those that keep them coming back for more. He considers himself a personal chef to each
and every guest and takes pride in remembering the small details.
Pisati’s
fellow executive chef, Luigi Iannuario became curiously passionate about food
at the young age of 11 in the kitchen of his family home. Learning to cook one ingredient at a time, he
was taught by his father and learned to make meals for his family, an important
role he took on nightly. From that moment on, and several bus routes daily,
Iannuario was inspired by the fresh ingredients that surrounded him and
dedicated his time going to culinary school and working in kitchens. Iannuario
received his culinary arts degree from Istituto Alberghiero Professionale
“Carlo Porta” in Milan in 1991 and later attended Istituto Tecnico
Professionale “Stendhal” where he received a tourism degree in 1994. In 2006,
Iannuario worked for the BICE Restaurant Group, first in Dallas, then Houston,
before opening a new location in Cleveland, Ohio. He later returned to Dallas to work at
award-winning Nicola Ristorante Italiano before heading to Las Vegas for an
opportunity with Stations Casino as executive chef of Terra Rossa. Since
joining Station Casinos in early 2012, Iannuario has integrated his passion for
food, innovative approach and vast knowledge, honed by his worldly experience,
to the Terra Rossa kitchen. An artist at heart, he enjoys the rush and
excitement of new challenges and creating relationships with guests, but most
of all he enjoys that every day is different than the next.
For
this final dinner, tickets are $190 and are all inclusive. Tickets are
available for purchase at www.projectdinnertable.com.
Project
Dinner Table’s fourth season is presented by Land Rover Las Vegas. Additional
sponsors and community partners include: Bank of America, Downtown Project,
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.
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