What would Rick Moonen serve at his ultimate dinner party?

It depends on the time of year, of course. If it’s the summertime and it’s friends coming over to my house and I just want to relax and enjoy my time with them, nine out of 10 times I’m grilling or barbecuing. In the colder weather, it’s more braises and the comfort food that comes along with that. It could be anything, like an osso buco, braised lamb shanks or some kind of real rich, sticky, delicious protein, and a lot of vegetables to go with it that will make it lighter, healthier. I like to eat healthy, but I like flavor and textures. 

When it comes to the unusual [ingredients], there’s an international market in Las Vegas that I like to go to that’s on Decatur off of Tropicana. It’s a really great one. It features flavors from all over the world; there’s very little you can’t pick up there. I just found a meat market recently that’s really, really cool up in my neck of the woods where I live. I live pretty far away from the Strip, and it’s a place that will actually process your deer if you bring it in. You can get all kinds of game meats and stuff from it. If it’s an important dinner that I’m doing at home, I’ll source through my restaurant’s purveyors because they’re more apt to give me what I want.

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