Columnist Muriel Stevens: F&B Awards Dinner a wonderful treat

It was evident, as soon as the guests walked into the Hilton Convention area, that the annual Food and Beverage Directors Association Awards Dinner was going to be special.

The reception area and dining room were garbed in "black tie," as were the guests -- the tables and chairs were clothed in black. White china, and centerpieces of white anthurium and sprays of baby orchids, glowed in the reflection of candles set in deep glass art pieces. Rounds of mirror under the flowers echoed the lovely scene.

Silent auction items were arranged on tables set between elegant martini and caviar stations. Hilton Garde Manger Chef Marvin Villarin was responsible for the masterpiece ice carvings. One displayed the association's logo, another held the caviars and accompaniments; the vodka dragons were remarkable.

Tins of American sturgeon, golden whitefish, red, green and black tobikko and salmon caviars were nestled in crushed ice. White-gloved servers passed trays of sushi, smoked salmon, jumbo shrimp tempura, pates and steak tartare on pumpernickel. Flutes of Gloria Ferrer Blanc de Noirs accompanied the food.

Guests munched and sipped while bidding for the silent auction items -- bidding continued throughout dinner.

This was the seventh year for the Food and Beverage Association. The late Nat Hart and former Caesars Palace Food and Beverage Director Rino Armeni were the instigators, bringing together the F&B directors to form a union that has proven beneficial to the members, as well as the community. Each year an outstanding member of our community is recognized for contributions to the hospitality industry.

This year, there was an added award for Culinary Achievement. The Association is dedicated to the premise that no child should go hungry as long as it has the power to feed them, and that no student desiring a career in the industry should lack the means to go to school. Money raised provides food for the needy, and many scholarships. A sizable amount has been awarded in just the short time since the organization was founded.

Between dinner courses the awards ceremony took place.

The program included welcoming remarks by Dan Hawkins, chairman of the association; KVBC Channel 3 morning anchor Sue Manteris was a charming emcee. One of our town's most outstanding and beloved businesswomen, Claudine Williams, chairwoman of the board of Harrah's Las Vegas, received the coveted Autrui award. Williams has received many honors, but this one, she said, was special. She is one of only two women to have received the Autrui award, but with the strides women are making in the industry the number is certain to increase.

Special recognition was given to Spago founder Wolfgang Puck when he received the first Culinary Achievement Award. Thanks go to Puck for his foresight in opening a Spago in Las Vegas. His success brought other noted chefs to Las Vegas and changed the Las Vegas dining image forever.

Dinner was a delight. An Emperor's Purse of pastry, filled with a Pekin duck stir fry, was a savory starter. Cabernet sorbet with orange and mango sauce came next, followed by the entree -- veal medallion, Petrale sole, bistro potatoes, baby carrots and pencil asparagus; a green salad with Belgian endive and sliced papaya and a poppy seed dressing was the last savory course.

Dessert was a show-stopper designed by the Hilton's internationally acclaimed Executive Pastry Chef Stanton Ho. He created four desserts -- a caramel mousse with a layer of rich chocolate genoise (butter sponge cake), Hawaiian white chocolate mousse with a Grand Passion creme brulee, raspberry chiffon sprayed with tri-colored chocolate and a trio of chocolate delights to swoon for. Presentation of each dessert was gorgeous. With almost everyone getting a different dessert there was plenty of swapping and sampling.

After dinner there was dancing to the Jerry Blake Orchestra or a visit to the elegant cognac and cigar lounge set up just outside the dining room.

Chef George Ziros and Executive Chef Troy and their chefs orchestrated the dinner. And, kudos to Catering Manager Gus Moser, his managers -- Bill Hockenberry, Donna Carol, Mylas Thompson and Zain Shaikh -- for the outstanding service.

Our wait person, Willow, provided the kind of table service that could be a benchmark for how perfect service can be with the right caring person. The production department under Mark Hrabley did an outstanding job of setting up the beautiful rooms. Working together, Beverage Manager Maureen Myers and Banquet Bar Manager Shawn McNally assured that the beverage service, especially the magnificent martini stations, never missed a beat.

Short orders

*The smashing new pool area at Caesars Palace will be the setting for the eighth annual Epicurean Affair, the traditional opening-night event for the Annual Las Vegas International Hotel and Restaurant Show. Approximately 40 restaurants will be putting their best foot forward for this culinary extravaganza. A typical example -- Bally's will offer the best from three fine restaurants, Seasons, Al Dente and Changs. Not to be missed -- the Parmesan-crusted portobello mushroom from Al Dente or the tomato confit tart from Seasons. Among the many food choices are American, Cajun, French, Italian, Mexican and Continental cuisines. Alcoholic and nonalcoholic beverages are included. The array of desserts is always staggering. Tickets are $100 per person or $850 for a table of 10. Don't delay getting tickets. The Epicurean Affair takes place June 9 at 7:30 p.m. For tickets call 878-2313 or 878-9272.

*Shamrock Farms Ice Cream, a new entry into our local markets, will be serving its homemade ice cream today to young patients at Sunrise Children's Hospital. Also on hand to entertain the kids and serve up some ice cream will be the Stars' popular mascot Elvee, and some of the team's players. Look for Shamrock Farms Ice Cream in local Smith's markets. The fresh peach ice cream with chunks of peaches tastes like summer at its best.

*Buffet news. A new Sunday Champagne Brunch is now in place at the Flamingo Hilton in the Flamingo Room. Priced at $17.95 plus tax, the 9:30 a.m. to 2:30 p.m. brunch includes seafood Benedict, beef Stroganoff, omelets made-to-order, lobster bisque, a complete salad bar featuring smoked salmon and peel-and-eat shrimp, and a tantalizing selection of desserts. For reservations or information, call 733-3111.

*New prices for the Rio's Village Seafood Buffet and the Carnival World Buffet are now in effect. Village Seafood Buffet prices are: $16.95 for lunch, $22.95 for dinner, and $21.95 for the weekend brunch. Carnival World Buffet prices are: breakfast, $7.95; lunch, $9.95; dinner, $11.95; weekend brunch, $11.95.

*The Silverton Hotel is offering Summer SteakOut every Friday through Sunday from 5 to 9 p.m. Included for $7.77 are a 12-ounce Kansas City steak, a salad and baked potato bar, corn-on-the-cob, baked beans and corn bread. An a la carte menu offers everything from Jamaican jerk chicken to Maine lobster. For more information about Summer SteakOut call the Silverton.

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