Come have dinner with Bruce Meyers, Sal Fish, Rob MacCachren and Justin Lofton
The Mint 400 announced today that Bruce Meyers, Sal Fish, Rob MacCachren and Justin Lofton will be the honored champions of the Mint 400 Dinner of Champions. The Dinner of Champions is a curated dining experience with both current and past champions of off-road.
Guests are invited to rub elbows with some of the greatest in off-road racing while partaking in a multi-course dining experience delivered by Dan Krohmer and Michelin Star Chef, Drew Deckman.
The 2020 Dinner of Champions will be held at La Monja Cantina on Wednesday March 4th at 7:00pm. This is a 21+ event and open to the general public.
Click here to reserve your seat at the table.
Confirmed Champions: Bruce Meyers, Sal Fish, Rob MacCachren and Justin Lofton
Chef: Dan Krohmer and Michelin Star Chef, Drew Deckman.
Date: Wednesday, March 4th
Time: 7:00pm – 12:00am
Location: La Monja Cantina
“It’s important to us that we show our respect and admiration to the pioneers that came before us that help create the vibrant culture of off-road racing. The Dinner of Champions was created to honor the former and current champions while breaking bread with our friends and colleagues. There is no better way to prepare for battle than sharing a spectacular meal prepared by excellent Chef’s. A rising star in the Las Vegas culinary scene Chef Dan Krohmer, has invited us into his new restaurant La Monja. It will undoubtedly be an amazing experience,” commented Mint 400 CEO, Matt Martelli.
Come enjoy wine and mezcal tastings and experience the culinary soul of off-road culture. Dinner includes a three course, plated meal for up to 125 people. Stay Classy Meats, a Montana based wholesale meat and jerky distributor of bison, elk, cattle and other free-range animals, has joined the Mint 400 Dinner of Champions as a sponsor off the event to provide their exceptional high-quality meats for the dinner.
About the Chefs
Dan Krohmer
Other Mama Hospitality Founder and Executive Chef Dan Krohmer grew up in Placerville, California and first worked in a kitchen doing sushi prep at Mikuni Japanese restaurant in Sacramento. He went on to study the art of sushi in Japan and Kaiseki, and as sous chef and sushi chef at Masaharu Morimoto’s eponymous Philadelphia restaurant. He then spent many years learning true farm to table cuisine in Northern California, before becoming a chef for renowned musicians like Taylor Swift, Metallica, and many more. After moving to Las Vegas in preparation of opening his very own restaurant, he worked at the highly-acclaimed Japanese Cuisine by Omae.
On March 17, 2015 his lifelong dream became reality when he opened the doors of Other Mama. The flagship restaurant quickly became a beloved local off-strip dining destination and continues to delight loyal guests by bringing fresh, seasonal and sustainable seafood to the heart of the Southwest Las Vegas valley. Since that time, he has opened two more concepts, La Monja’, a Baja style seafood cantina, and Hatsumi, a Japanese Yakitori bar at the renovated Fergusons Motel on Fremont street. During this time, he has been awarded with Chef of The Year, Neighborhood Restaurant of The Year, Restauranteur of The Year, and many more local and statewide accolades. Chef Krohmer also recently purchased his own farm near by in Pahrump, to start growing all of the produce for his restaurants.
Drew Deckman
After growing up in Peachtree City, Georgia, and completing a degree in Philosophy from Rhodes College, Chef Drew Deckman embarked on a culinary journey that landed him in Mexico’s Baja Peninsula in 2007.
Prior to his arrival in Mexico, Deckman spent a decade in Europe, spanning countries such as France, Switzerland, and Germany, and cooking with greats such as Paul Bocuse, Jacques Maximin, Gilles DuPont, and Tommy Byrne. It was in Germany that Deckman was awarded a coveted Michelin star for his work in Restaurant Vitus in Reinstorf, as well as 2003’s Rising-Star Chef during his tenure as Executive Chef at the Four Seasons Berlin. Part of the final class of the School for American Chefs at Beringer Vineyards in Napa Valley, Deckman went on to work in Hawaii, Riviera Maya, Lyon, Geneva, Provence, Rome, Shanghai, even serving as a private chef to a Hollywood actor, but found a permanent home in Baja, where he enjoys blue-water sport fishing, scuba diving and golf.
Dedicated to local, sustainable ingredients, Deckman is Los Cabos’ Convivium Leader and Regional Governor for Slow Food International. He is Brand Ambassador for SmartFish, a Baja-based sustainable fisheries social enterprise, and has previously served as culinary consultant for Casa de Piedra Winery, Paralelo Winery, Estacion por Venir Winery and La Contra Vinos.
Deckman’s first restaurant, Deckman’s San Jose, opened in November 2010 in Los Cabos, while 2012 saw the opening of his second restaurant Deckman’s en el Mogor. A seasonal, al fresco organic restaurant situated in the Mogor Badan Winery in the Guadalupe Valley, the restaurant and chef have garnered much coverage in such prestigious publications as The New York Times’ T Magazine, New York Magazine, Fodor’s, New World Review, The Latin Kitchen, and Baja Traveler. Deckman’s latest and most ambitious project to date, Common Table, is scheduled to open in March 2014 in Cabo San Lucas. This new venture will feature a contextual kitchen concentrating on local sourcing and craft products.
