Friday, July 26, 1996 | 11:59 a.m.
WHEN NOTED CHICAGO restaurateur Charlie Trotter published his first cookbook, "Charlie Trotter's," it immediately became a "must have" for foodies.
Now a second Trotter cookbook has just been released. "Charlie Trotter's Vegetables" (Ten Speed Press), like his first book, is filled with glorious full-page color photographs of each dish, wine notes and black-and-white shots that accompany the story on vegetables in America.
Trotter's vegetarian menus are a savory mix of vegetables, grains and starches used in the creative style that has earned him such acclaim. A typical menu (they change daily) could include a terrine of asparagus with an asparagus Napoleon, potato "cannelloni," shiitake and yellowfoot mushroom ragout, zucchini wrapped goat cheese with hazelnuts, a dish composed of Basmati rice and hazelnuts, and a scrumptious array of desserts. All of it is served on the stunning variety of dishes that are a hallmark of the Trotter style.
"Charlie Trotter's Vegetables" is the second of four books he will complete by 1998. Next up is "Charlie Trotter's Seafood" in 1997, followed by "Charlie Trotter's Desserts" in 1998.
Cookbooks are not the only things on the fertile Trotter mind. Cooking courses at the Chicago restaurant are being planned, and there are more Trotter restaurants under consideration as well as television appearances.
The many fans Trotter made during his brief tenure in Las Vegas are welcome to dine at the restaurant when in Chicago. Be sure to make reservations well in advance, (312) 248-6228 or (312) 248-8949.
Living well
More than 80 diners enjoyed a splendid dinner Wednesday at Cafe Michelle West. The meal was prepared by CMW Chef Mario Andreoni in tandem with St. Supery Winery Chef Sunny Cristadoro. Featured were dishes created by Cristadoro as part of the St. Supery Living Well program, which began three months ago.
St. Supery, located in the Napa Valley, believes that "delicious healthy dining, including fine wine, is a vital part of living well."
Guests at the dinner received recipes and the St. Supery booklet Techniques for Living Well. This interesting, informative booklet is available to SUN readers for $1 shipping and handling charge. Call (800) 942-0809.
Since I was unable to attend the dinner, I stopped by in the afternoon to watch the preparation and to chat with the chefs. Of course I got to taste a few of the dishes. I would gladly have settled for the Greek baba ghanouj with toasted pita points and a glass of St. Supery Sauvignon Blanc, but for research purposes only, I tasted the field green salad with orange and white wine vinaigrette and the delicious dessert -- marinated fresh peaches topped with an orange Bavarian "cream." The entree, Spanish chicken with raspberry glaze, will be taste-tested at home.
The recipe cards include calorie counts for the dish and a 5-ounce glass of wine. The response to the St. Supery program and the dinner was so positive, Andreoni is already working to develop a number of Living Well dishes for the restaurant menu.
Culinary 'Dream Team'
Congratulations to "Big" Ryan Carson and the CCSN culinary arts students who won four medals in the recent Las Vegas Culinary Challenge 1996. Under Carson's leadership, they swept the competition, winning not only the Best of Show trophy, but many other awards. The CCSN seven-person team, underwritten by the college culinary club, Les Amis de Savarin, also won Best of Show in the student category.
The competition was presented as part of the 17th annual Las Vegas International Hotel, Restaurant and Gaming Show. Gold-medal winners Carson and teammate Shag Shigenaga study under CCSN's director of culinary arts, Chef Joe Delrosario. Other CCSN medalists were Jeff Ingraham (silver), a chef at Treasure Island's Black Spot Grille, and Alan Nagel (bronze), a waiter at Crocodile Cafe in Green Valley. Kelly Hansen, a clerk for Citibank; Anita Williams, who works for Starbucks Coffee; and John Geislinger earned honorable mentions. Both Shigenaga and Geislinger are employed in the CCSN culinary arts program. Each participated individually, but CCSN considers them their "Dream Team."
Short orders
* Green Valley Carvers Steaks & Chops has opened in Green Valley. Specializing in classic steak and chop preparations, Carvers features USDA Choice, corn-fed Midwestern beef and generous portions.
Entree prices, $15-$21, include a choice of soup or Caesar or spinach salad, a choice of baked potato, almond rice or roasted vegetables and a basket of freshly baked breads.
Carver hours are 5-10 p.m. Monday-Thursday, 5-11 p.m. Friday and Saturday, and 4-10 p.m. Sunday. The lounge and bar opens every day at 4 p.m. For reservations, call 433-5801.
* East Side Mario's is open in Henderson at 2031 W. Sunset Road and will open a second location at 6750 W. Sahara on Monday.
East Side Mario's is a lively, noisy chain concept that emulates the sights and sounds of everyday life in New York City's Little Italy. Included in the decor are a Statue of Liberty, tenement exteriors complete with fire escapes and Little Italy street scenes.
A complete range of typical Italian dishes is offered. Prices are inexpensive. Seconds of many items are free. East Side Mario's hours are 11 a.m. to midnight Sunday-Thursday and 11 a.m. to 1 a.m. Friday and Saturday.
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