Raiders of the Lost Spork: An Epic Culinary Expedition
April 19, 2026
On Saturday, March 28, adventurers from across the valley gathered to embark on a daring culinary quest: the search for the Lost Spork. Much like last year’s wicked adventure, there was a twist worthy of any great archaeological discovery…
The missing spork had been among us all along.
But before that revelation, our brave explorers had a journey ahead of them.
Base Camp: The Pre-Journey Kickoff
Every great expedition begins at base camp, and our explorers wasted no time preparing for the adventure ahead.
The journey began with a wildly popular photo expedition courtesy of AE & ES and ByDzign, whose AI photo booth transported guests from the Luxor straight into cinematic worlds of adventure. One moment you were in Las Vegas, the next you were dodging ancient traps or posing heroically beside long-lost relics.
From there, guests wandered into the Treasure Hunter’s Bazaar, where tables overflowed with coveted artifacts waiting to be claimed. Explorers bid on treasures ranging from staycations and epic dining experiences to unforgettable local adventures.
Of course, no expedition succeeds on an empty stomach.
Centerstage at base camp were the explorer’s provisions. The culinary team from Luxor/Mandalay Bay prepared provisions worthy of a five-star dig site: Big Eye Tuna Poke, Charcuterie, Beef Bourguignon, Croque Monsieur, and more.
A particularly mysterious ingredient came courtesy of Vegas Food Project, who donated octopus that the chefs transformed into the legendary Drunken Octopus dish, proof that even the most unusual discoveries can become culinary treasure.
To fortify explorers for the challenges ahead, Atlantis Bevco and Loca Loka Tequila crafted cocktails inspired by the adventure:
- The Indy – an adventurous Aperol Old Fashioned with bourbon, Aperol, and maple syrup
- Boulder Dash – a classic margarita served with a massive boulder ice cube
- Temple Tini – a mischievous martini with vodka, St. Germain, and lime juice
With provisions secured and spirits high, the expedition was ready to venture deeper.
The Grand Entrance to The Hidden Temple
Then it happened.
The unmistakable notes of the Indiana Jones theme song echoed through the room, summoning guests to the next chamber of the adventure: the main event.
As the doors opened, explorers stepped into what could only be described as a jungle temple worthy of Indiana Jones himself. The talented team at MGM Resorts International transformed the space with towering trees, mysterious boulders, and immersive décor that made guests feel as if they had stumbled upon a long-lost archaeological site.
Executive Chef Justin Fredrickson added his own creative artifact to the scene: custom pyramid centerpieces glowing with miniature recreations of the famous Luxor Sky Beam. Later in the night, these glowing monuments would transform into elegant tiered dessert displays — proving that even ancient relics can have a sweet surprise.
Leading the expedition were our fearless guides:
Al Mancini, creator of the Neon Feast Dining Guide and co-host of Food & Loathing, alongside Gemini Stevens, co-host of Food & Loathing and Editor-in-Chief of foodandloathing.vegas.
Both arrived dressed for the mission in full Indiana Jones fashion. And if there’s one cause strong enough to convince Al Mancini to hide his famous mohawk under an explorer’s hat for the evening, it’s fighting childhood hunger and malnutrition.
Their humor and energy kept the crowd captivated as they guided explorers through every twist and turn of the night.
The Excavation Feast
Every great adventure includes a moment to gather strength before the final challenge.
This year’s dinner was anything but ordinary. Chef Fredrickson and the Luxor/Mandalay Bay culinary team presented a playful elevated TV dinner, a nostalgic nod to the 1980s — when many of us first watched Indiana Jones race across deserts and jungles from the comfort of our living rooms.
Served in classic three-compartment trays, the expedition meal included: Polpettone di Wagyu, Whipped Gruyère Potatoes, Buttered Peas & Carrots, and Hazelnut Coffee Shots.
But this creative concept wasn’t just about nostalgia.
The chefs, many of whom volunteer at Cookin’ Up Breakfast events, wanted guests to experience something similar to what students receive at those school programs: thoughtfully prepared meals served with care and pride.
Just as students see chefs plating and serving meals in their cafeterias, guests that evening watched the chefs at work plating each tray live in the room thus bringing the Cookin’ Up Breakfast experience to life.
Later, during coffee service, the chefs unveiled another surprise: a stunning selection of petite fours presented atop the glowing pyramid centerpieces, which had now transformed into dazzling dessert towers.
The Temple Honors
No expedition would be complete without honoring those who help make the mission possible.
The Golden Idol
The night’s highest honor — The Golden Idol was presented to Nicholas and Company.
The organization’s values are guided by a Greek principle called philotimo, a concept rooted in honor, generosity, and responsibility to others. The Mouskondis family calls it the “secret ingredient” behind their success.
Their support of Chefs for Kids reflects a belief that introducing children to healthy food early can change lives. For them, philanthropy isn’t simply generosity, it’s gratitude in action and a responsibility to strengthen the communities they serve.
Members of the Mouskondis family and their leadership team were honored with custom chef coats during the ceremony.
The Michael Ty Culinary Award
For the third year, we proudly presented the Michael Ty Culinary Award, recognizing two promising culinary explorers beginning their own journeys.
Congratulations to Adam Jacob and Karen Williams-Aguirre, who each received $2,500 toward their education at UNLV or the College of Southern Nevada, along with a generous knife-room gift card from State Restaurant Equipment.
Chefs for Kids Culinary Scholarship
Last year’s Dinner & Auction launched a new initiative: a culinary scholarship to support the next generation of chefs. This year we proudly presented the first award to the talented students of Rancho High School’s Culinary Program, providing $2,500 to help fund their journey to the national ProStart competition and a major milestone for Southern Nevada’s next generation culinary community.
Read more about all of this year’s scholarship recipients.
The Grand Artifact Auction
With the formalities complete, the expedition reached its most thrilling moment.
The legendary Chet Buchanan took the stage, turning the room into a high-energy treasure hunt as guests competed in the Live Auction Artifact Exhibition.
Bidders battled for remarkable prizes including: exclusive in-home dinners prepared by renowned local chefs, unforgettable travel experiences, and a stunning diamond necklace from Michael E. Minden Diamond Jewelers.
The room buzzed with excitement as paddles rose in pursuit of these rare treasures.
The Final Discovery: The Lost Spork
As the evening came to a close, the final mystery of the expedition was revealed.
The Lost Spork had been with us all along.
Because our supporters are the spork, the ultimate tool that gets the job done when it matters most.
Whether you volunteer at an event or provide the funding that powers our programs, you play an essential role in helping children focus in the classroom, build confidence, and develop healthy habits that last a lifetime.
Because like the spork, you’re not just one thing.
You’re everything these kids need.
Be the reason a child has a nutritious snack after school.
Be the reason a family feels supported, not overlooked.
Be the reason possibility replaces uncertainty.
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