GMG - Las Vegas Weekly

September 4, 2014

Las Vegas Weekly

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table 34 by steve marcus; chef dustin rixey by sam morris september 4–10, 2014 53 Food c h e f t a l k Dustin Rixey, stRip House Stalwart neighborhood favorite Table 34 has been serving delicious vegetarian and vegan dishes for a decade, long before healthier, lighter options became a required part of every restaurant's menu. (If you've ever sampled chef Wes Kendrick's divine cha- yote squash pickles, you already know—and now you can take a jar home.) ¶ The lovely layered eggplant stack is a favorite entrée option, a simple but flavorful dish that always has a home on Kendrick's constantly chang- ing menu. Make it at home and free yourself to explore other Table 34 offerings. Have you tried the chilled beets with goat cheese and caramelized walnuts? –Brock Radke Table 34 600 E. Warm Springs Road #180, 702-263-0034. Lunch: Monday- Friday, 11 a.m.-2:30 p.m. Dinner: Tuesday- Saturday, 5-9:30 p.m. r e c i p e Delectably Delicate How to make Table 34's tasty vegan eggplant stack A native of New Mexico, Dustin Rixey is right at home in our Mojave metropolis. The chef 's first Las Vegas gig was at Bellagio in 2000, and for the past six years he's been run- ning the show at Planet Hollywood's steady steakery Strip House. He still travels a bit to help open Strip House restaurants in Florida and New York, but he misses Vegas when he's gone. "I'm used to cranking out huge num- bers, 500 covers a night, go, go, go," Rixey says. "In other places, it seems slow and I can get kinda bored." on strip House's reputation as a hid- den gem: "I get that a lot, that we're overlooked. It's just so different from all the other steakhouses. We have a lot of concierges and event planners telling people they've gotta try Strip House." on serving a diverse crowd: "With Brit- ney [Spears] opening up, we've seen some change. You can tell by what people order who's coming in: they're doing lighter fare, more fish and lob- ster. But then March Madness rolls around and it's a bunch of dudes ask- ing for tomahawk ribeyes, ginormous four-pound steaks Fred Flintstone would have eaten." on kitchen experimentation: "I get whims and play with things all the time, and it's wonderful to have a kitchen where you can experiment. My wife and I had a date night and ordered a dessert with chocolate and mascarpone, two ingredients that are so amazing together, so I played with that dessert with fresh blueber- ries and raspberries. The thing about Vegas is there are so many great chefs, it's easy to go out and try things and get inspired." –Brock Radke k Method: Wash eggplant and slice into ½-inch thick slices. Soak in salted ice water for five minutes. Slice zucchini lengthwise into ⅛-inch thick pieces. Roast, peel, seed and julienne red pepper. Sauté mushrooms in olive oil, season with salt and pepper, and deglaze with Marsala. k Pat eggplant dry, sprinkle with black pepper and toss with balsamic and olive oil, then grill for a couple minutes on each side. Toss zucchini in olive oil and salt and pepper and also grill on each side. Oil a baking sheet and heat oven to 375 degrees. Arrange six slices of eggplant on sheet, topping two pieces with zucchini and two with mushrooms. Put marinara sauce on those four pieces. Top the last two pieces of eggplant with roasted peppers and place the sheet in the oven for 10 minutes. k To plate, use a wide spatula to lift eggplant slices and place in the center of the plate. Stack different kinds carefully, with the roasted pepper-topped eggplant slice as the final layer. Place a dollop of marinara next to the stack and top with basil. Garnish plate with optional grilled asparagus or vegetable of your choice. 3-4 medium to large globe eggplant 2 medium zucchini squash 2 red bell pepper 1 cup sliced exotic mushrooms (shiitake, cremini or oyster) 4 oz. fresh basil (chiffonade) 1 jar premium organic vegan marinara (or homemade if possible) extra virgin olive oil balsamic vinegar salt and pepper marsala wine optional additional vegetable to accompany dish, such as grilled asparagus Vegan eggplant Stack ( s e r v e s t w o )

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