Show 205, January 7, 2017: Executive Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas

Rick Moonen of rm seafood in Las VegasThe epitome of a high energy and multi-disciplined executive chef, Rick Moonen (a James Beard Award recipient) has two Las Vegas restaurants in Mandalay Place, RM Seafood (launched in 2005,) and the more recent Rx Boiler Room.

He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices. He encourages sampling some of the lesser know, smaller “trash fish” (sardines, anchovies) that are really delicious and represent great value.

Chef Moonen also believes in supporting local farmers. Chef Rick will tell us about his association with Desert Bloom Eco Farm. Incredible farm eggs, too.

Combining the alchemy of food and drink, Celebrity Chef Rick Moonen showcases in Rx Boiler Room his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations.

Showcasing a playful interior design that defies its new age, Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century.

We’re going trash fishing with Chef Rick.


Show 132, July 25, 2015: Chef Andrew Gruel on “Trash Fish”

Andrew GruelEarlier in his West Coast career Chef Gruel’s love of the ocean drove him to direct a non-profit project at The Aquarium of the Pacific in Long Beach, CA called Seafood for the Future”. Here he worked with hundreds of chefs, fisherman and like-minded organizations establishing a national culinary awareness for the sustainable seafood movement.

Lesser-known fish species are just as tasty as the seafood stars and typically priced at a better value. (Nothing wrong with salmon but it can be kind of boring…) Unfortunately they are known as “trash fish.” Don’t let that regrettable name fool you. Smelt, sardines, and mackerel can be delicious. Also in the mix is Arctic char and US trout.

Chef Andrew politely suggests rebranding California sardines as “Petit Bass.” Certainly more attention-getting…

Chef Andrew is a big fan of sable fish and black cod, too.