Las Vegas Sun

March 28, 2024

Commentary: ‘Taste of the Nation’ n’ brings record numbers

MORE THAN 1,400 eager eaters recently gathered at the Riviera's convention center for the fourth annual "Taste of the Nation" fund-raiser. It was the largest attendance yet. "Taste" also brought out a record number of restaurants and suppliers all eager to help raise money to feed the hungry.

This was the second year the Riviera was the gracious host, supplying the venue and the staff to make it happen. And, according to Riviera CEO and Chairman Bill Westerman and Vice President of Food and Beverage Lloyd Wentzell, their support will continue as long as it's needed.

The ideal size of the room allowed for more than 40 food booths, a large center area where the spectacular selection of libations were dispensed by the crew from Southern Wine and Spirits, and room for more food booths. Members of the Southern Wine team dispensed gallons of Mountain Valley Spring Water, Henry Weinhard's Root Beer, Younger's Ales and wines from Munn Cuvee Napa, Sterling Vineyards, Antinori, Robert Mondavi and many more wineries.

A quick tour of the room before the doors opened to the public gave me an opportunity to view the appetizing offerings and to chat with the chefs. Emeril Lagasse, whose New Orleans Fish House in the MGM Grand is as much a success as the original in New Orleans, was there with Emeril's Las Vegas head chef, Michael Jordan. Their creation was marvelous: house-smoked salmon and truffled potato pie with chive cream and caviar.

Chef Doug Monsalud of Fog City Diner served crisp, short scallion biscuits with a ragout of wild turkey, mushrooms and asparagus.

The DIVE! group offered trays of the house signature subs.

Riviera Chef Rene Werner's display included an assortment of pates, fried green tomatoes, chile cured tenderloin and buns filled with carmelized red onions.

Crepes Pierrette offered frog leg samples and strawberry-filled crepes.

Jitters Gourmet Coffee kept the cups filled while the adjacent Bay Area Biscotti Co., with owner Arlene Damele standing by, complemented the brew with samples of its delectable biscotti including the new chocolate covered ones.

ARAMARK Chef Jesus Cibrian presented a dazzling selection of sushi, crab cakes and Grand Marnier-injected strawberries and desserts.

The line was sooo long at the Lady Luck Burgundy Room booth manned by Chef Shawn Ellis -- a fresh seafood bar, tins of caviar and champagne were the attraction.

Tom Birdwell of Coyote Cafe was kept busy filling crepes with a savory mix of crab meat, cilantro and epizote enhanced with Habanero peppers.

Patrick Loughary of the Hard Rock Cafe was busy making Beijing chicken salad and pretty pastry-wrapped turkey sandwiches.

Great Buns Bakery had a gorgeous display of breads and rolls and supplied each table with a basket of crisp mini French breads.

Chesapeake Bagels gave away water bottles and sample bags of its bagels. Breugger's Bagels offered assorted bagel sandwiches.

Ed Kane's Vo-Tech culinary students prepared dishes using sweet and dry Florio Marsala wine. Claude Lambertz, chef at UNLV's hotel school, was there with his students, too.

The Palm in the Fashion Show Mall served toasted French bread topped with creamed spinach and rosy filet slices. Mayflower Cuisinier never stopped making beef satays and tiny chicken sandwiches covered with fresh fruit salsa.

I had barely made it around the room when the doors opened. Sfuzzi Chef Dan Drayer went into action cooking up batch after batch of wild mushroom-filled ravioli, which was excellent. Squeezing through the crowd I watched Bistro Le Montrachet Chef David Ventamiglia dish up delicious field green salad and chive smoked salmon. Chef Michael Ty and his Desert Inn crew presented sweet potato and blue-corn fritters, topped with snow crab cakes.

While the diners were eating the savory dishes, I visited with Spago Pastry Chef Mary Bergin, who was readying a scrumptious assortment of sundae toppings for the homemade ice cream. The owners of the newly opened Signature Cheesecake Company Dana and Stan Couch, served up an endless supply of their delectable cheesecakes, including a rich chocolate cookie one that was everyone's favorite.

Cafe Sensations display was simply sensational. Its huge chocolate-covered strawberries were divine. Fortunately the Gruners, who own the cafe, had brought extras. Part of their supply was decimated when this klutz stepped right into a tray of the juicy beauties that had momentarily been placed on the floor while Mrs. Gruner arranged the display. It was not one of my proudest moments, but Mrs. Gruner was a lovely example of grace under fire. Daughter Stephanie, who does the cooking for the cafe, was in Napa, Calif., attending cooking classes at the Greystone branch of the CIA (Culinary Institute of America), so expect some new additions to the menu when she returns.

It is not possible to share all of the restaurants and their dishes, but be assured the selection prepared by all was wonderful. Best of all, a record amount was raised for the Chef & Child breakfast program, St. Vincent Dining Room and Community Food Bank, the local beneficiaries.

Short orders

* Woodsy Owl Day, May 11, will open the season for Super Summer Theater at Spring Mountain Ranch. Gates open at 10 a.m. and admission is free. Some of Woodsy's friends who will appear are: the Mirage Clown Group, Spence's Gymnastic Co., a variety of dance and gymnast groups, pantomimist Sandy Schuller, storyteller Karen Stewart and Roz Knight with her weaving class and related games, which will take place in the meadow. Woodsy will be there to greet all of his young friends. Bring a picnic, a blanket to sit on and a sweater. Super Summer Theater productions start in June.

* Boulder, Colo., teacher Erika Doss is writing a book on the contemporary popularity of Elvis Presley and is hoping that SUN readers who are Elvis fans will share their thoughts and ideas about what Elvis means to them and tell the writer why they are fans. She will not use any real names without permission. If you wish to contribute to Doss's book, send her a letter or audiotape. Tapes will be transcribed; she will send back a copy of the transcription and the tape. To participate, send mail to: Erika Doss, c/o the Department of Fine Arts, Campus Box 318, University of Colorado, Boulder, CO, 80309-0318.

archive