There is no shortage of delicious, multi-course meals or acclaimed chefs to prepare them in Las Vegas, yet a new dinner series is bringing something different to the table.
Project Dinner Table debuts April 24 and aims to showcase locally produced ingredients in a unique setting. The inaugural meal invites discerning, community-minded diners to take one of about 150 seats at the table—yes, the table; there is only one but it’s very long—and enjoy a six-course meal at the University of Nevada Cooperative Extension’s Orchard in North Las Vegas.
The menu was prepared by Sensi chef de cuisine Roy Ellamar and includes a salad using Overton-based Quail Hollow Farms greens, grass-fed beef (from Bar 10 in northern Arizona) served with vegetables grown at our very own Gilcrease Orchard.
Part of the proceeds from the $150-a-plate meal will support Junior Achievement of Southern Nevada, and the venue and chef will change with every monthly installment of the series.projectdinnertable.com.
