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, but flavors blend well with light flavor of fresh trout.

While I'm tasting and photographing artistically presented dishes, my husband's entrée arrives. He's picked grilled wild Salmon. Braised leeks fan out from salmon. All is drizzled with a Manila clam vinaigrette.

Rick Moonen has a passion for ocean conservation and 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 about dangers of over-fishing, he took Chilean Sea Bass off his menu at 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 of Chef's Coalition, he brought together 2,000 chefs nationwide to fight for purity of food. He is a founding member of Seafood Choices Alliances and an active member of 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 to Caspian Sea varieties.

Read 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

Remember, size of your baking pans must be reduced also. The pans should measure about half area of those for whole recipe. Oven temperatures won't change. However, approximate baking time will be same or maybe slightly less if proportions of pan are different.

Increasing Recipes to double a recipe...

When doubling a recipe, you do just that - double it!

You'll use exactly twice amount of each ingredient. And you'll need to add an extra minute of beating for cakes.

Remember, when doubling recipes, you only add top numbers of fraction. For example, 2/3 cup plus 2/3 cup equals 4/3 cup. If you're good with numbers, then you can convert this to 1 and 1/3 cup.

However, if you're terrified of fractions like a lot of people, simply use a 1/3 measuring cup and measure out your ingredients until you have filled your 1/3 measuring cup 4 times and added to recipe.

You will need to use twice as many pans of same size indicated for original recipe or a pan double in area. The batter should be same depth in pans so that same baking time and temperature may be used.

Have Fun!

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