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RM Seafood

Executive Chef Adam Sobel


RM Seafood
Executive Chef Adam Sobel

TravelsinTaste.com recently met Executive Chef Adam Sobel of Rick Moonen's RM Seafood at Mandalay Bay in Las Vegas. He has a quite an impressive resume, as he's trained under some of the greatest culinary minds in the business, including Guy Savoy, Bradley Ogden, Charlie Trotter, Guenter Seeger and Bill Telepan. A member of the opening team at Bradley Ogden's in Caesars Palace, which subsequently won a 2004 James Beard Foundation Award for best new restaurant, he subsequently served as chef de cuisine at Restaurant Guy Savoy, also inside Caesars Palace. During his time there, the restaurant was called "one of the best new restaurants in Las Vegas or anywhere" by Newsweek International and listed as one of the top new restaurants of 2005 by Esquire and Travel + Leisure. In addition, the restaurant while he worked there received such accolades as the AAA Five Diamond Award, Two Michelin Stars and Wine Spectator's Grand Award. Most recently, however, Chef Sobel opened Company American Bistro at the Luxor, known as one of Vegas' culinary hot spots. Now he's at the helm of RM Seafood, where TravelsinTaste.com sat down with him during dinner at the upstairs restaurant, asking him to reveal the secrets behind his seafood creations, how he arrived at RM Seafood and what he looks for in new hires when he's adding members to his kitchen.

Amuse Bouche

Before we even started our meal, we were served an unusual spread inside a caviar tin: It wasn't olive oil and it wasn't butter; it was taramosalata. "Rick [Moonen] has been doing this instead of butter in his restaurant probably for 15 years," Chef Sobel said. "This is a much healthier option. It’s a Greek spread. It’s a combination of almonds, potato, onion, carp roe and olive oil. It's delicious. The reason we put it in the caviar tin is it’s a roe and it’s a form of caviar, and we wanted to do something a little different. We just started doing this up here, but Rick's been doing the taramosalata for a long time."

Our first course was, of course, an amuse bouche -- and quite an amuse bouche it was. "The amuse bouche tonight is a wild smoked sockeye salmon," Chef Sobel explained. "We bought about 300 pounds of sockeye because the season is so short. We got it in a week and a half ago, cured it and then smoked it all, so we're going to have our own smoked sockeye salmon for the whole season, throughout the summer. Every year we do it. The same thing with truffles. Toward the end of the truffle season we buy a ton of truffles, and then we preserve them. Going back to the amuse, though: It was a wild smoked sockeye salmon with beet tartare, horseradish crème fraiche snow and sockeye roe. Actually, some of the fish that we got in had the roe inside them, so we made our own caviar with that. The amuse also has crispy shallots and a little juniper oil."

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