Thank you Las Vegas for an amazing evening on July 22, 2013! You you can read more about the dinner in Las Vegas Weekly.


Meet the chefs behind Trash Fish Las Vegas! Several Chefs Collab founding members in the mix. From L to R: Tim Doolittle of Table Ten Las Vegas, Chef Mary Sue Milliken of Border Grill, Chef Rick Moonen of Rick Moonen’s RM Seafood, Michael Passmore of Passmore Ranch, Mike Minor of Border Grill Las Vegas, Susan Feniger of Border Grill and Susan Feniger’s STREET, Chef Jet Tila of Kuma Snow Cream & The Charleston, and Michael Leviton of lumiere the restaurant and Area Four (and Chefs Collab board chair!)
Photo Credit: Big Tom Photography


About Trash Fish Las Vegas: Mary Sue Milliken, Susan Feniger, and Executive Chef Mike Minor of Border Grill and Rick Moonen of RM Seafood, joined with Chefs Collaborative and other chefs to put on a dinner that featured delicious alternatives to the seafood we love and eat too much of. The menu highighted fish species that normally never make it to our dinner plates, largely because they are undervalued or discarded as bycatch.

When and Where: July 22, 2013.  Border Grill Las Vegas | Mandalay Bay Resort and Casino. 3950 Las Vegas Blvd. South, Las Vegas, NV 89119


Mary Sue Milliken and Susan Feniger, co-chefs/owners, Border Grill | Las Vegas, NV
Mike Minor, Executive Chef, Border Grill | Las Vegas, NV
Rick Moonen, Chef/Owner, RM Seafood | Las Vegas, NV
Michael Leviton, Chef/Owner, Lumiere| Newton, MA. Chef/Partner, Area Four | Cambridge, MA
Jet Tila, Chef/Owner, Kuma Snow Cream | Las Vegas, NV and The Charleston | Los Angeles, CA
Tim Doolittle, Chef, Table Ten | Las Vegas | NV


Chef Mary Sue Milliken

Susan Feniger Hi Res[1]

Chef Susan Feniger

Rick_moonen hi-res

Chef Rick Moonen

Chef Mike Minor Hi Res

Executive Chef Mike Minor

Chef Michael Leviton

Chef Michael Leviton

Chef Jet Tila

Chef Jet Tila

head shot Tim Doolittle

Chef Tim Doolittle


Thank You Sponsors

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