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Chef Kim Canteenwalla @ Three Square Nov.13


LAS VEGAS (October 2011) – Chef Kim Canteenwalla of Society Café  at Encore will be in the kitchen for Project Dinner Table’s season finale on Sunday, Nov. 13.  Traditionally, the last Project Dinner Table event in the fall is a daytime gathering on Sunday, and this year is no exception.  The event will take place at Three Square, the food bank dedicated to ending hunger in Southern Nevada and a favorite cause of Chef Canteenwalla.  The season’s final event will benefit Catholic Charities of Southern Nevada and Nevada Homeless Alliance.  Social hour begins at 2 p.m., with the meal to follow shortly thereafter.
Project Dinner Table is the wildly popular community dinner series founded by Gina Gavan.  What makes Project Dinner Table so special is the delicious sense of community each event brings.  Every dinner is hosted in a unique location, typically not available to the public for dinner, with each location selected based on its ability to host the event’s signature long, white dinner table where the meal is served family style.  Local chefs work with local growers and regional producers to not only create a one-night-only menu, but also to educate Las Vegans on local ingredients, community and culture while feasting on a gourmet dinner experience. Since Project Dinner Table’s launch in April 2010, every dinner table has been full.
Chef Canteenwalla’s menu, a Harvest Lunch celebrating the bounty of fall, will include five courses, preceded by a variety of tempting small bites passed during social hour. Upon arrival, guests will be treated to Grandma Rose’s veal meatball and ricotta fritter, truffle mac ‘n’ cheese bites with slow-roasted cured pork belly, Jidori chicken oysters with stone-ground Anson Mill white grits and hatch chili, tuna tartar with Togarashi rice crisp and avocado cream and roasted butternut squash with goat cheese and sage crostini.
Once seated, guests will be served the first course, aptly titled “Catch,” consisting of iced Nantucket bay scallop ceviche with blood orange and citrus marinade. Course two, called “Gather,” will feature a red lentil soup as well as “My Wife’s Favorite Salad,” consisting of arugula, duck confit, pine nuts and poached quail egg—all drizzled with piquant pomegranate vinaigrette. Guests will then be treated to “Forage,” the third course, starring lobster agnolotti with yellow foot chanterelle, king trumpet mushrooms, parsnip and fennel ragout and fine herb and citrus salad. The pièce de résistance of this autumnal “Feast” will be smoked pork shoulder blade roast and market root vegetables accompanied by natural jus. Finally, a sweet “Farewell” dessert course will feature Chef Canteenwalla’s favorite cheeses and accompaniments, as well as brioche doughnuts with chocolate, caramel and strawberry dipping sauces; mini pumpkin tarts, a 14-layer chocolate cake and mini ice cream sandwiches.
Chef Canteenwalla is a visionary artist whose hands-on familiarity with restaurant operations, wealth of culinary knowledge and vast global experience characterize his many accomplishments. As cofounder of Blau & Associates, he provides the firm with more than 25 years of hospitality expertise and industry leadership. Canteenwalla’s ambition to perfect the art of dining reflects his sincere love of food and genuine dedication to exceptional service: a seamless fit with the firm’s philosophy and mission.
At Blau & Associates, Canteenwalla directs many of the company’s project management assignments. Most recently, he developed and opened food and beverage venues at the following five-star resorts: the Park Hyatt in Chicago, the Plaza Hotel in New York City, the Ritz-Carlton Palm Beach and the Viceroys in Miami and Snowmass.
Canteenwalla also partnered with Steve Wynn to launch Society Café at Wynn’s newest signature resort, Encore at Wynn Las Vegas. As executive chef and managing partner, Canteenwalla created a restaurant that celebrated food critic John Mariani selected as one of Esquire magazine’s “Best New Restaurants of 2009.” This alliance marks his second collaboration with Wynn; Canteenwalla previously worked at the Beau Rivage in Biloxi, Mississippi as the resort’s executive chef.
Canteenwalla participated four times in the Best Hotel Chefs in America series at the James Beard House in New York and is a member of the American Culinary Federation. In 2005, he teamed up with celebrity chef and partner Kerry Simon on Food Network’s Iron Chef America series and won.
Canteenwalla takes part in culinary events around the world. He appeared in several Bon Appétit Wine and Spirits Focus events in San Francisco and Las Vegas, a weeklong guest chef program featuring television appearances and gala dinners at the Shanghai Hilton in China, the Food and Wine Festival in South Beach and the Grand Jury European and Davidoff Gourmet Festival in Kitzbuhel, Austria. He also accepted an invitation to prepare a guest chef dinner and lecture for graduate students at the internationally famous Ecole Hoteliere in Lausanne, Switzerland.
When not in the kitchen, Canteenwalla proudly serves on the Culinary Council of Three Square, a Las Vegas-based food bank dedicated to feeding the hungry. Additionally, he assists Communities in Schools of Southern Nevada and Child Focus. In 2009, the I Have a Dream Foundation of Las Vegas named Canteenwalla Dream Builder of the Year.
Project Dinner Table’s 2011 season is sponsored by Nevada Beverage Company, Whole Foods Market, Seven Magazine, and Renaissance Catering.  Local partners and purveyors include: Gaia Flowers, Bacardi USA, Colorado River Coffee Roasters, Pahrump farms, Gilcrease Orchard, Herbs by Diane, UNCE Orchard, Chefs Warehouse, Hydro Greens and Bon Breads.
To purchase tickets, go to  For past photos, go to  (Photo credit: Nate Ludens.)
Three Square is located at 4190 North Pecos Rd., Las Vegas, NV 89115.
In addition to the monthly dinners, Project Dinner Table recently launched the Downtown FEED local farmer’s market located at 115 N. 7th Street, right behind the El Cortez Hotel & Casino.  The farmer’s market is every Thursday from 10 a.m. to 1 p.m. and is an excellent extension of connecting people with local growers.
Project Dinner Table blends a philanthropic approach and appreciation for the farm to table movement, while focusing on what we love: food, community and purpose.  A series of once-in-a-lifetime, white tablecloth-draped dinner’s hosted on-location in unique and adventurous settings, Project Dinner Table pays homage to educating guests regarding local growers and sustainable sources.  The gatherings celebrate community, local producers and the lost art of conversation.  Guests break bread with local growers, food artisans, restaurateurs and other spirited community members.  Project Dinner table is a tasty reason for people to gather, give back, connect and share in a phenomenal culinary adventure.  A donation will be made to a selected charity at each dinner.  For more information, go to or find on Facebook at or follow on Twitter @Food4Good.
Catholic Charities is one of the largest nonprofit social service providers in the state, offering the most comprehensive range of human services.  Catholic Charities includes 24 diverse programs designed to help people of all ages—infants, men, women, children, and seniors—regardless of race, religion, or creed. For more information about Catholic Charities, visit
Nevada Homeless Alliance is a 501(c) (3) non-profit organization dedicated to issues of homelessness through events and education. Our purpose is to educate the community and maximize resources through coordination, collaboration and communication among the public and private sectors. In short, Nevada Homeless Alliance advocates, educates, and coordinates efforts on homelessness. Learn more about Nevada Homeless Alliance at

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