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  • Once again the Palms Pools provided a welcoming venue for the 4th Annual Dish Las Vegas event benefiting Three Square and its efforts to provide food for the hungry and strive to establish a hunger free community. There were not as many local restaurants participating this year, and beef was less prevalent than scallops, but with the dynamic Zowie Bowie and Marley Taylor performing and backed by an energetic band, the live entertainment was much improved, and there was still fine food aplenty. My favorite samplings this time were N9NE's huge King Crab Claws, excellent Crab Cake and hot Shrimp from Rhythm Kitchen, Cold Filet Salad and delicious Seared Scallop with a spicy bite and creamy Potato Foam offered by The Charcoal Room, excellent Russian Black Caviar graciously provided by Artisinal Foods, and Chocolate Hazelnut Cake and several other decadent desserts laid out by Chocolate & Spice Bakery. Besides the scantilly-dressed lady whose body was painted with bright colors during the event, one of the most interesting looking dishes was RM Seafood's Peruvian Bay Scallop on a bed of Chinese Black Beans with Lime & Micro Mint inside a clam shell. I got to meet and speak with its owner and Executive Chef, Rick Moonen, as well as Executive Chef Stephen Hopcroft of STK. A couple of my eating experiences were mixed. Top of the World's Salmon with Lemon Buerre Blanc contained tasty salmon, but the strong lemony flavor of the Lemon Buerre Blanc overwhelmed the fish. And, although I liked NOVE's grilled Pork Belly with Butternut Squash, the flatbread that accompanied it was rather bland and undistinguished. The night passed swiftly and enjoyably as the 300 or so attendees sampled various culinary inventions. And it was all for a very good cause!
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