Back in 2022, Resorts World Las Vegas launched its Chef Collection as a way to showcase the mad skills possessed by the talented chefs in the property’s portfolio.  Recently, the campaign has been expanded to include a series of immersive dining experiences featuring some of the nation’s top chefs cooking alongside the home-team chefs in their restaurants (think: Ali & Jet Tila x Tal Ronnen at Crossroads Kitchen or Roy Yamaguchi x Ryan Nuqui at Kusa Nori).

Now the Chef Collection is flexing once again with an exciting three-way chef collab dinner, in which James Beard Award-winning chef/author/restaurateur Rocco DiSpirito and Top Chef Season 6 winner Michael Voltaggio (Voltaggio Brothers Steak House at MGM National Harbor) will be joining Crossroads Kitchen founder (and all-around plant-based fine dining guru), Tal Ronnen, on Thursday, April 17 to present for a culinary collaboration that will redefine Italian cuisine as we know it.

With a menu conscientiously curated to please palates, this $85/person dinner is a not-to-be-missed event for any lovers of plant-based cuisine, whether they be Vegans, flexitarians, omnivores, and even meat enthusiasts looking to expand their culinary horizons.

MENU

Starters
Housemade Focaccia
Marinated Olives
Asparagus Arancini

Appetizers
Artichoke Carpaccio with Lemon Truffle Oil
Mushroom Guanciale

Pasta
Pasta Nero with Morel “Calamari,” Sea Bean Powder, and Arrabiata Emulsion

Entrée
Eggplant Milanese with Spring Greens & Peas and Whole-Grain Mustard Vinaigrette

Dessert
Croccante alle Nocciole with Hazelnut Cremeaux and Amarena Cherries

Availability is very limited, so click on the link below to reserve your seat at this very special one-night-only dining event, presented by three of the culinary world’s brightest stars now!

A Plant-based Italian-inspired Dinner presented by
Chefs Tal Ronnen, Rocco DiSpirito, and Michael Voltaggio
Crossroads Kitchen | Resorts World Las Vegas
5-10PM | Thursday, April 17
Click HERE for info and reservations

Get into it!
#RWLV