Haute Event: Project Dinner Table Comes Features 5 MGM Grand Chefs at Historic Fifth Street School

Previous PostLuxury Rules at the Moscow Yacht Show
Next PostHaute Event: Las Vegas Epicurean Affair

Project Dinner Table seems to outdo itself each time it puts on one of its exclusive affairs. I went in June and dinner was served on Cashman Field. In July, the event was under the passage to El Cortez. Now the event comes to the historic Fifth Street School and a bevy of chefs from the MGM Grand preparing dinner tomorrow night.

This event brings 125 together at one long table for a dinner that benefits the Vegas Valley Children’s Book Festival. The event also features a journal for everyone to share a story. The journal will then travel overseas to one of the troops in Afghanistan deployed from Southern Nevada. The troops will share stories as well and then when it returns in a few months, Project Dinner Table will have an archived piece of history.

And this lineup really outdoes itself. Passed hors d’oeuvres start with creations from Chef Jennifer Bargisen, who is in charge of banquets for MGM Grand. Unce Orchard heirloom tomato and aged balsamic push pop, hydro Indian corn shot with lump crab cigar, crispy langoustine lollipop with hydro greens basil foam and smoked quail and china ranch date Mediterranean street tacos are on the menu.

Next, Chef Stefano Chiarugi from Fiamma Trattoria & Bar is preparing homemade ravioli stuffed with slow braised goose and foie gras with parmesan “Stravecchio” sauce.

The second course comes at the hands of Chef Steve Hopcraft of Seablue, who is currently on Bravo TV’s “Top Chef, Washington D.C.”  He’ll be cooking Carlsbad mussels and spicy prawns with dijon mustard, vidalia onion, dill corn pudding and hydro greens basil.

Chef Stephan Chevet of Shibuya plans boat scallops with wilted green pea tendrils, masago arare with sake uni sauce. Under his leadership, Shibuya has been honored with the AAA Four Diamond Award.

Studio Cafe Chef Patrick Schaffer is making braised veal cheeks with natural jus with roasted California Family Farms summer vegetables for the fourth course.

If none of this has blown your skirt up yet, just wait for the fifth course from Chef Kamel Guechida of Joël Robuchon. Chef Guechida is a two-time James Beard Foundation nominee for Best Pastry Chef (National) and named Pastry Chef of the year by Bon Appétit in 2008. Joël Robuchon is the only Michelin three star restaurant in Las Vegas and Los Angeles and one of only two outside of New York. The restaurant is also AAA Five-Diamond and Forbes Five Star and has received Wine Spectator magazine’s Grand Award.

Guechida is preparing le chocolat, grand cru, a la glace arabica, riz soufflé et caramelise aux zestes de citron guanaja chocolate with Colorado river coffee ice cream with caramelized puffed rice and lemon zest.


The dinner takes place at 6 p.m. Sept. 11 at the historic Fifth Street School located at 401. S. Fourth St. Tickets are $125 per person and include dinner, entertainment, gift bags, philanthropy as well as all cocktails and coffee.

Since its spring debut, every single dinner has sold out, with each event donating a percentage of its proceeds to charity giving back nearly $11,000 to the community with three dinners still remaining. To date, four charities have benefited from Project Dinner Table.

The Sept. 11 dinner will be the fifth in the series of seven. Remaining Project Dinner Table events for the year are scheduled for Saturday, Oct. 30, at Gilcrease Orchard with the final dinner taking place on Sunday, Nov. 14, with Chef Roy Ellamar from Sensi at Bellagio to round out the season.

For more information, go to www.projectdinnertable.com.

connect with haute living National