RM Seafood

Elaine and Scott Harris

Chef Sean Collins Heats Things Up at Rick Moonen’s RM Seafood in Las Vegas

Staff Writer
The seafood-centric restaurant introduces its own line of hot sauces

There is no question that Las Vegas has been a trendsetter in the culinary world for years. One of the finest seafood venues in Las Vegas is chef Rick Moonen’s RM Seafood. This world-class celebrity restaurant sells up to 10,000 oysters per week. With that many delights from the sea, RM Seafood has added its own special way to indulge. Recently we stopped to taste test a new hot sauce project that chef de cuisine Sean Collins has developed to critical acclaim. To begin, he decided that Tabasco was far too common for the restaurant’s oysters and wanted to take the experience to a whole new level. This talented young chef jumped right in a new line of hot sauces, RM Seafood Elixir.

Tasting through the 23 Elixirs available, the chef offered some cautionary advice: “Be careful, follow the chart, see the Scoville levels and work your way into it.” After a quick education, we were ready to begin with water, a cocktail, and a dozen fabulous oysters.

We particularly enjoyed “Pass That Ish.” This smoky, spicy blend of Pasilla peppers and Champagne vinegar provided a perfect addition to the savory, sweet oyster. Those who enjoy more heat can dive into “Fear the Reaper,” with Carolina Reapers and rice wine vinegar. We indulged in most of these hot creations and were highly impressed. There is an Elixir for everyone. Don’t feel that these are just for oysters. Sample them with any dish you desire — you can even take them home from the restaurant or have them shipped.

No matter where you are in the world, you can enjoy an Elixir of your choice from RM Seafood.

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