Lively events are the name of the game at Joe’s Seafood, Prime Steak & Stone Crab
By Kiko Miyasato
Jessica Harman
It’s only been six months since Jessica Harman started working at Joe’s Seafood, Steak & Stone Crab at The Forum Shops at Caesars, but she already loves it. As the private dining and special events go-to person, she’s been planning and throwing some of the best parties in town for her clients. “There’s a diverse mix, not just one style—we can go from a corporate party to a wedding party to a bachelor party, all in the same night, and that makes it really fun,” she said.
The small-town Texas native moved to Las
Vegas about seven years ago and brought with her nearly 16 years in the restaurant industry. Harman previously managed the bar at Border Grill at Mandalay Bay, the same place she also met her husband, Border Grill’s general manager, Kent Harman. Talk about a Vegas power couple. “(Las Vegas) is a great place for what we do. It’s awesome … having been here for almost seven years, it even surprises me sometimes how many people and different places I know. … If I can give someone a contact or a name, if I can make that introduction for them, I’ll do that.”
But it’s at Joe’s that you’ll find Harman planning her clients’ next big soirée. Whether it’s a wedding reception for a hundred people in the private Gigi Room or a bachelor party in the semi-secret Boardroom, “Joe’s gives them the very best experience that we can provide them with. … We really don’t have limitations.”
Daddy’s Key Lime Pie
It’s not only the stone crab that Joe’s is known for. Another famous dish on the menu is the key lime pie. Baked by Paul “Daddy” Wilson at the original Joe’s in Florida, the key lime pie recipe is still a secret more than 40 years later. In honor of Wilson, Joe’s serves up the pie in the form of a cocktail—a dead-on, sippable, alcoholic version of the famous pie. Mixed with Finlandia vodka, a secret key lime mix and topped with a graham cracker crust rim, this cocktail is a must-have during your Joe’s experience.
