When it comes to sushi, I have no class.

Written by Kathleen Jerauld-Brack

Continued from page 1

Now here I sit at a beautiful teak counter watchingrepparttar sushi chef do his art. He slicesrepparttar 105393 raw fish delicately and rolls it up in sticky rice, wraps it in seaweed and garnishes it with ginger. He makes another pretty roll and adds lobster and shrimp.

Once I found out that lobsters are like seagoing cockroaches they were removed from my ‘food for Kathy’ list; …and now I’m not so sure about shrimp either.

Anyway, even at this enlightened age of “fty-something” I cannot separate myself from my early memories of fish processing and therefore will never be able to take part inrepparttar 105394 trendy practice of devouring raw fish. Even wasabi won’t help.

Artist, designer and writer, especially children's books. Webmistress of http://www.bestplacetoeat.com and http://www.bestrestaurants.us.

rm Seafood Restaurant at Mandalay Place in Las Vegas

Written by Carolyn Proctor

Continued from page 1

The third course is Rainbow Trout accompanied by braised artichokes, apple wood-smoked bacon, oven-roasted tomato, aged balsamic and black truffle. All these exotic ingredients may sound busy, butrepparttar flavors blend well withrepparttar 105392 light flavor of fresh trout.

While I'm tasting and photographingrepparttar 105393 artistically presented dishes, my husband's entrée arrives. He's pickedrepparttar 105394 grilled wild Salmon. Braised leeks fan out fromrepparttar 105395 salmon. All is drizzled with a Manila clam vinaigrette.

Rick Moonen has a passion for ocean conservation andrepparttar 105396 sea, which he calls "our last wild frontier," but he won't serve any seafood that's farm-raised. His is a strong belief that our favorite seafoods must be eco-managed in such a way that natural seafood populations continue to be sustainable. In his New York restaurant, concerned aboutrepparttar 105397 dangers of over-fishing, he took Chilean Sea Bass off his menu atrepparttar 105398 height of its popularity. Moonen has testified several times for environmental and sustainable policy issues in Washington, DC and New York. As a founding member ofrepparttar 105399 Chef's Coalition, he brought together 2,000 chefs nationwide to fight forrepparttar 105400 purity of food. He is a founding member ofrepparttar 105401 Seafood Choices Alliances and an active member ofrepparttar 105402 Wildlife Conservation Society, Seaweb, and a chef's advisory board member of Ecofish. He has also served as a spokesperson for American caviar, an environmentally sound alternative torepparttar 105403 Caspian Sea varieties.

Readrepparttar 105404 entire feature free with photos at: http://www.jetsettersmagazine.com/archive/jetezine/food/vegas/rmseafood/rmseafood.html

rm seafood Mandalay Place 3930 Las Vegas Blvd. South Las Vegas, NV 89119 702/632-9300 www.rmseafood.com Reservations recommended.

By Carolyn Proctor, Las Vegas Correspondent. Read Jetsetters Magazine at www.jetsettersmagazine.com

By Carolyn Proctor, Las Vegas Correspondent. Read Jetsetters Magazine at www.jetsettersmagazine.com Join the Travel Writers Network in the logo.

    <Back to Page 1
ImproveHomeLife.com © 2005
Terms of Use