Friday, Nov. 9, 2001 | 9:24 a.m.
Muriel Stevens' dining column appears Fridays. Her shopping and travel columns appear Friday. Reach her at 259-4080 or [email protected].
What would local charities do without the assistance of our town's generous chefs and contributing hotels? Noted for their kind hearts as well as their talent, a number of chefs cooked for the 5th Annual Rebuilding Together Christmas in April fund-raiser at Four Seasons.
Rebuilding Together with Christmas in April is a nationwide home repair and rehab program dedicated to helping low-income elderly and/or disabled homeowners live in safe and healthy environments. More than 10,000 volunteers have contributed time and their skills to this end.
Since the local chapter was formed in 1993, more than 200 homes and 10 nonprofit youth facilities have been rehabilitated. The results are extraordinary. It is the best kind of grass-roots movement. Donations of skilled labor, materials, supplies and volunteer services add up to more than $1 million each year.
Four Seasons Executive Chef Wolfgang Von Wieser coordinates the cadre of chefs for the annual fund-raiser. The affable chef organizes the kitchen so that each chef has his or her own space and makes it as convenient as possible. It was inevitable that the events of Sept. 11 would prevent some of this year's committed chefs from participating, but Chef Wolfgang and chefs Wendy and Michael Jordan (Rosemary's Restaurant), Wes Kendrick (Wild Sage Cafe), Stefan Kauth (Stirling Club at Turnberry Place), Steven Romeo (Seven) and Mary Bergin (Bergin Baking Co. & Cafe) provided a delightful dinner.
During the silent auction/cocktail hour guests bid and munched on Kendrick's house-smoked salmon on blinis with parsley-shallot cream and puff pastry squares with mushroom duxelles and caramelized shallots, and duck confit on toasted brioche from Catherine Margles, who is planning to open the Creative Cooking School.
Dinner was a tasty mix that began with an elegant butternut squash soup from the Jordans, followed by Kauth's potato pancake topped with diver scallop and oscetra caviar, Von Wieser's succulent roasted Colorado lamb chop with porcini mushroom risotto cake and a balsamic fig preserve, and Romeo's tender and sweet roasted Alaskan halibut with North Pacific spot prawns and lemon olive oil. Bergin's dessert, individual spiced shortcakes with balsamic fruit compote and creme fraiche ice cream, was a celebration of autumn.
John Matthew Smith of DeLuca Liquor & Wine graciously provided the champagne for the reception and the mellow wines with dinner.
As always, Four Seasons Manager Tom Segesta was a constant supportive presence. Dawn Woodhouse and the Four Seasons catering team performed beautifully. KLAS Channel 8 weatherman Mark Pfister was a witty and entertaining emcee (he really is a funny fellow). Event co-chairs, RTWCA President Barbara Helgren and past president Sandy Thompson, made it all seem sooooo easy. Thanks to the efforts of all involved, Rebuilding Together with Christmas in April will continue to thrive and improve the habitats of so many who live with at-risk situations.
Grand Jury Europeen dinner with Joel Robuchon: Tickets are still available for the wine auction and dinner at Bellagio that will showcase renowned European chef Joel Robuchon, as well as Picasso's Julian Serrano, Renoir's Alessandro Stratta, Bellagio's Executive Chef Grant MacPherson and MGM Grand's Kim Canteenwalla. This premium event will benefit Mercy Corps, one of the nationally named charities in support of victims of the Sept. 11 terrorist attacks. Monies raised will provide trauma counseling and scholarship funds for children who lost parents in the disaster. Tickets ($750 per person; tables of eight, $6,000) for the Grand Gala Dinner are available from the booking hotline: 693-7223.
Grand Jury Europeen has never before done tastings in the United States. In association with the Wine Institute of Las Vegas, it will present a week of extravagant wine tastings. Joining the principal organizing sponsors are: Battle Born Distributing, Southern Wine & Spirits fine wine division; British Airways; and Grand Cru Imports, an importer of fine Bordeaux wine to the United States.
For additional information contact Gil Lempert-Schwarz, founder of the Wine Institute of Las Vegas, at 898-7928.
Tasting menu added at Charlie Palmer Steak: Joe Romano, Aureole and Charlie Palmer Steak executive chef, has added a tasting menu to the steakhouse options. The generous, well-priced ($65) four-course dinner includes: salad of heirloom tomatoes, crumbled Roquefort cheese and balsamic onions; oysters Rockefeller; a choice of marinated hanger steak or herb-crusted salmon or a 11-ounce filet mignon; two side dishes -- country-style potato gratin and sauteed spinach with caramelized shallots and a choice of Pastry Chef Meghan Romano's delectable desserts. For an additional $35 selected wines can be paired with each course. For reservations call 632-7777.
Short orders
Lunch and book signing at Desert Passage: Sur la Table, Bon Appetit, Chef / owner Joseph Keller of Josef's Brasserie and Steakhouse and Chef/owner Thomas Keller of the French Laundry in Yountville, Calif., will offer lunch and a book signing at 1 p.m. Nov. 17. Lunch will take place at Josef's; the book signing at Sur La Table. Keller's French Laundry cookbook is included in the all-inclusive price, $75 per person. A $75-ticketed person may bring a guest for lunch only (no cookbook) for an additional $30. Lunch includes Ahi tuna salad Nicoise, California pan-seared squab breast with a chestnut puree, one glass of red or white wine and creme caramel with seasonal fruit and a coconut tuile cookie. The book signing will take place at Sur La Table, a wonderful gourmet shop just a few steps from the restaurant. For reservations call 732-3000.
Pietro's at Tropicana: DiRona Distinguished Restaurant Awards have recognized Pietro's restaurant at the Tropicana with the 2002 DiRona Award. This is the second DiRona Award for the intimate gourmet room. Its first award was acquired in 1999. Pietro's offers dinner Friday through Sunday, 5-11 p.m. For reservations call 739-2341.
New chef at Fitzgeralds: Fitzgeralds on Fremont Street has appointed Scott Ringwood as its new executive chef. Ringwood previously worked at the Tropicana, Bally's, Excaliber and Boomtown (now Silverton). Ringwood plans to expand the menus at Fitzgeralds' Molly's Buffet and Shamrock Cafe. Ringwood said few improvements are needed at the popular Limerick's Steakhouse, but he intends to expand the appetizer selection and add signature desserts and more "specials of the day."
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