Las Vegas Sun

March 28, 2024

Columnist Muriel Stevens: Hospitality industry honors students

Rino Armeni is a happy man. As the founding president (two terms) of the Epicurean Club of Las Vegas, he invited the top food and beverage executives in Las Vegas to accept the challenge of raising scholarship funds for high school seniors who were considering a future in the hospitality industry.

No one knew better than these savvy professionals that the demand for culinary and management support was rapidly increasing. They accepted the challenge to raise scholarship funds.

This year The Epicurean Club of Las Vegas Awards Scholarship Program recognized with full scholarships four June 2003 Las Vegas high school graduates: Kandice Flanary, who graduated with honors from Southern Nevada Vocational & Technical Center; Sulie Heng, an honors graduate of Valley High School who earned a Certificate of Competency in Hotel Operations from the Area Technical Center; and Angela Szewczyk and Kendel Woodard, who graduated with high honors from Centennial High School and who each earned Certificates of Competency in Culinary Arts at the Area Technical Trade Center. All four have been accepted into UNLV's hotel school.

"The importance of these scholarships is it gives the students the opportunity to pursue their dreams of a career in the hospitality field," Armeni said. "Our goal is to provide not only a technical education, but also a practical one through summer internships and personal mentoring from members."

Armeni continued, "We require them to behave ethically, to become involved in the community and to maintain an excellent grade point average," lofty goals that these young women have already met.

Gov. Kenny Guinn and the club's first four scholarship recipients will be honored with the Imperium Award for Leadership at the Epicurean Club's "Party of the Year" at Paris Las Vegas Dec. 5.

The party features fine wines, outstanding cuisine and entertainment and revelry and socializing with Robin Leach, who knows how to live the "Lifestyle of the Rich and Famous." Leach will be the star auctioneer; Cathy Ray, KTNV-TV Channel 13 anchor, will emcee.

Among the celeb culinary luminaries who will prepare the elaborate reception and four-course dinner are: Richard Sandoval of Maya NYC (soon to be at TI); Kerry Simon, chef/owner of Simon Kitchen and Bar at the Hard Rock Hotel; Jeremy Lieb of the Medici Cafe & Terrace at Ritz-Carlton, Lake Las Vegas; Osamu "Fuji" Fujita of Japengo at Hyatt Regency Lake Las Vegas Resort; Kenin Dundon of Nine Fine Irishmen at New York-New York hotel; Julian Serrano of Picasso at Bellagio; Michael Mina of Aqua at Bellagio, NOBHILL at MGM Grand and the soon-to-open (October) SeaBlue at MGM Grand.

There's more: Alessandro Stratta of Renoir at The Mirage; William Becker, Culinary Operations Director at The Rio; Olivier Dubreuil, Paris Las Vegas executive chef; Patrice Caillot, Ritz-Carlton, Lake Las Vegas Executive Pastry Chef; Jean-Phillippe Maury, Bellagio executive pastry chef and Jean-Claude Cenestrier, Paris Las Vegas executive pastry chef.

Tickets are $300 per person. Tables of 10 are $3,000. To purchase tickets or additional information call Sabrina Martinez at 248-3312 or e-mail [email protected].

The Epicurean Club of Las Vegas will elect a new board and president when it meets Tuesday.

Caffe Giorgio at Mandalay Place: Piero Selvaggio of Valentino at The Venetian and in Santa Monica, Calif., shared with me his excitement about his new Caffe Giorgio opening in October at Mandalay Place, a new shopper's and diner's delight that connects Mandalay Bay and Luxor hotels. Partnering the venture with Selvaggio is his longtime friend and Valentino executive chef Luciano Pellegrini.

The multifunctional Caffe Giorgio will feature deli and gelato counters as well as a casual cafe dining room. Selvaggio said, "This comfortable setting is approachable to all. We love Las Vegas and are amazed at how the city keeps growing as a fine-dining destination."

"It's no illusion, it's real," Selvaggio said. "While other cities are still suffering from the failing economy, Las Vegas remains a city where any new restaurant is embraced."

Eye-popping frontage will make Caffe Giorgio a people-watcher's delight. There are vantage points behind the bar and trattoria. Glass walls will showcase wines from Selvaggio's acclaimed wine collection.

Dress is casual, and the menu offers a variety of Italian specialities in each dining area. Many pastas are featured as well as meats, poultry and fish. When I questioned the opening date, the response was positive. "We will definitely open in October."

"Napa and Beyond" at Stratosphere: Top of the World restaurant at the Stratosphere will feature the wines of Robert Mondavi at a wine dinner Wednesday.

"Napa and Beyond" is the first in a series of wine events that will "Spotlight the Top of the World restaurant and the culinary skill of the Top of the World staff," said Siegfried Pumburger, vice president of food and beverage for Stratosphere Hotel and Tower.

"Each dinner will be focused around a theme and we will challenge the sommelier to come up with creative dishes that enhance the wines and the overall dining experience."

Judging by the menu, they've reached their goal. A reception with wine is followed by four-courses and dessert: sweet potato bisque with a dollop of creme fraiche and caramelized melon; savory mushroom strudel with black truffles; squab with smoked apple and polenta cake; Atlantic salmon encrusted with fresh sage and wrapped in prosciutto di Parma, garnished with purple potato angel hair; a berry Napoleon filled with creme brulee.

A lovely La Famiglia di Robert Mondavi Moscato Bianco 2001 as a night cap provides a sweet conclusion. Select Mondavi wines will accompany each course.

Overseeing the event is Executive Chef Mario Andreoni, General Manager Richard F. Hanano, Chef de Cuisine Stephan Wolff and Sommelier Dean Wachstetter.

Price per person is $95, all-inclusive. The reception begins at 7 p.m., and dinner is at 7:30 p.m. Space is limited, so reservations are required. Call 380-7605.

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