COMPLETE MENU FOR THIS EVENT IS AVAILABLE HERE.
DINNER 1 PICTURE GALLERY IS AVAILABLE HERE.
SATURDAY, APRIL 24th at 4PM. SOLD OUT
Break bread with local artisans and other spirited members of our community as we dine around one long table. We begin with tray passed hors d’ oeuvres, tastings of music, beer and bubbly or wine. We will stir your appetite by offering a tour of the venue before moving to the dinner table. Once seated, we’ll be served a multiple course menu filled with local, fresh and seasonal ingredients, family style and will be accompanied by selected craft beers from Widmer Brothers Brewery.
April 24, 2010
The Local University of Nevada Cooperative Extension Orchard (UNCE) Orchard 4600 Horse Dr, N. Las Vegas, NV
Directions to the Orchard: Take Decatur or Jones all the way North to Horse Drive you will see a Green Valley Grocery/Shell Station on your right, turn right on Horse Drive and the Orchard is about a hundred yards on your left.
Chef de Cuisine Sensi Restaurant– Chef Roy Ellamar is from the Big Island in Hawaii and has served as Chef de Cuisine at the Four Season’s Hotels in Hawaii and Chicago, The Beverly Hills Hotel, and in 2006 he joined Latelier de Joel Robuchon and Sensi in 2008. Chef Roy’s food philosophy is “keep things simple by utilizing the freshest product with minimal manipulation and evoking personal memories through food”. Sensi offers a greater purpose to dining involving all five senses. The kitchen takes center-stage while four complementary cuisines: Italian, Asian, American Grill and seafood specialties take leading roles. Quality, purity and freshness prevail in every creation. Sensi is committed to serving sustainably grown and naturally raised products. Enjoy this truly unique style of dining complete with an impressive wine list and striking carved stone, waterfalls and mirrored chrome.
Quail Hollow Farm, a local Community Supported Agriculture (CSA) Farm offering you the freshest quality produce, locally grown with care, to serve our community. At Quail Hollow Farm we sell shares of the harvest each season and the share holder baskets are available to pick up weekly at the farm or delivered to selected sites.
Colorado River Coffee Roasters in Boulder City, Nevada. “Micro-roasted” refers to coffee roasting processes in which the green beans are roasted in small batches to exact specifications so that the roasting can be fine-tuned for the specific bean, from batch to batch. The process is a craft tended by an artisan rather than a machine. Micro-roasted coffee is considered by many to be the best tasting coffee available on the retail market. The processes employed are designed to bring out the best of any coffee variety.
Bon Breads is dedicated exclusively to artisan breads. Each and every one of our recipes has been originally created and developed. All of our breads are made with raw materials such as unbleached or whole wheat or rye flour, salt, and water.
Bar10beef.com Bar 10 Beef offers Gourmet All Natural Grass Fed Beef that is free of hormones, antibiotics and pesticides. At the Bar 10 Ranch, our cattle graze on 250,000 acres of open range. Once selected for our beef program, they are taken to our grass farm where they are turned out to graze on a wide variety of high-quality grasses. The end result is delicious, healthy, nutritious beef from our family to yours. We have handled that animal for its entire lifetime. Our cattle are always handled humanely. They are never given hormones, growth-promoting additives, or antibiotics.
Gilcrease Orchard is located in the north end of Las Vegas. The orchard spans over 50 acres, with more than 6000 apple, pear and peach trees. In the summer a variety of vegetables, including tomatoes, pumpkin, cucumber and squash are grown. Pick Your Own is the primary way most of the fruit and vegetables are harvested. This gives Las Vegans and their children the only local opportunity to come be a part of a working farm. Open Tuesdays, Thursdays, and Saturdays 7:00 am to 12:00 pm.
Riverbend Farm, is a small, family farm in Logandale, Nevada. We grow a variety of beautiful vegetables, picked and delivered fresh within hours of harvest. For the best flavor and nutrition, we grow veggies naturally, in keeping with organic standards. Spring vegetables include beets, broccoli, cabbage, carrots, braising greens, lettuce mixes,herbs, green onions, leek, and garlic. Later spring and summer crops include summer squash, sweet potatoes, delicata and spaghetti squash, melons, eggplant, red potatoes, tomatillos, and sweet corn. We enjoy sharing the riches of our farm with family and friends, and are happy to contribute a small portion of our bounty to Project Dinner Table.
Junior Achievement programs help prepare young people for the real world by showing them how to generate wealth and effectively manage it, how to create jobs which make their communities more robust, and how to apply entrepreneurial thinking to the workplace. Students put these lessons into action and learn the value of contributing to their communities.