Columnist Muriel Stevens: Fund-raiser displayed 'A Flair for Care' at Four Seasons

The openings of such new hotels as Mandalay Bay have given a boost to local fund-raisers.

A Flair for Care (this year's title), an annual benefit for the Nathan Adelson Hospice, attracted more than 600 benefactors to the Four Seasons hotel ballroom (adjacent to Mandalay Bay) for a splendid luncheon and an equally wonderful Badgley Mischka show of the fall '99 collection, presented by Neiman Marcus.

Hostess for the day was Phyllis McGuire, who was her usual charming self. Poised and articulate, she kept the program lively and fun.

In addition to the delicious food and fashions, what makes these luncheons special are the terrific raffle prizes.

The list was endless, so I'll just mention a few: a $12,000 diamond dragonfly brooch from Fred Leighton jewelers at Bellagio; a Movado watch from the Movada shop, due to open soon at the Venetian; Bulgari earrings valued at $2,850; and many more valuable single gifts and packages. Dinner prizes were combined with limo service, and there were creative packages that included a variety of gifts.

The catering team at the Four Seasons performed beautifully. Lunch was a visual and savory delight.

Cold cucumber soup with black beans was a refreshing starter. The yogurt-based soup had a wonderful texture. It was not the usual bland cucumber soup. This one had character. Discovering the black beans at the bottom of the cup was like finding black gold.

An entree of grilled lemon prawns on a bed of vegetable antipasto and roasted peppers with a fan of grilled vegetables on the side was a delight. The vegetarian choice was equally appealing -- a Napoleon of grilled vegetables with crescents of polenta.

Dessert was a round of chocolate praline cake with a chocolate mousse-like top. Fresh raspberries and a raspberry sauce surrounded the scrumptious creation. Pastry Chef Jean-Luc Daul is noted for his formidable pastry skills.

After lunch, the well-paced, exciting fashion show took place on a runway placed down the center of the room.

When Mark Badgley and James Mischka became partners they brought new life to the fashion scene. The style of their timeless designs, say the creators, "hark back to the glamorous Hollywood of the '40s."

They are indeed timeless and glamorous ... and expensive, but they cost far less than most name designers and have much wider appeal.

The fabrics they use in their evening clothes are exceptional. Dramatic, yet simple, in colors so lovely, the audience was captivated.

I suspect there was a rush to Neiman Marcus after the event, where both designers were available to customers.

We are fortunate to have a Four Seasons in Las Vegas. The same high standards in place at all of the Four Seasons hotels are evident here. The grace with which this very large event was handled is typical of the way the company operates.

Thanks to this most successful event, the Nathan Adelson Hospice will continue to offer "unparalleled care to medically appropriate (terminal) patients" regardless of their ability to pay. Says the hospice staff, "All that we do is based on the principle that when medical science can no longer add more days to life, then it is our goal to add more life to every day."

Paris in the spring

This week I had a preview tour of the enchanting new Paris hotel. While I am sworn to secrecy about the details of this beguiling hotel, I can tell you that it is so true to its namesake that I fell in love with it just as I did the first time I visited the real Paris.

I arrived to meet my host, VP food and beverage for Bally's and Paris, Bob Zito, for the tour. Instead, since this is Paris, I was told that no tour can begin without a meal. So, off we went to the kitchen of Seasons restaurant. A table and chairs had been brought in from Seasons. The table was set with Season's finest napery and china.

At the stoves were longtime Bally's Executive Chef Eric Scuiller, who is now in charge of the Paris kitchens, and his assistant, Olivier Dubreuil. On a display table was an amazing array of desserts from a visiting pastry chef who was auditioning for a position at Paris. Overseeing the service was the venerable Alario Pesco, Bally's director of restaurants.

Also at the table were Bally's VP food and beverage director, Frank Rigley, director of restaurants at Paris, Jim White, Paris food services director, Michael Pergolini, senior VP of hotel operations at Bally's and Paris, Michel Ducamp, and resident of Bally's and Paris, Paul Pusateri.

We dined on foods that will be available at Paris: classic French onion soup, rich and dark, topped with a Gruyere souffle; a tarte Tatin (upside-down) of tomatoes and couscous; plump ravioli stuffed with escargot in a sorrel sauce; skewers of duck and Brussel sprouts, and artichokes with tapenade.

We tasted the desserts and toasted the pastry chef.

What a delicious way to begin a tour. After donning our hard hats we walked the property. It's wonderful. Of course, just prior to the opening of Paris I will write at length about the dining and the shops. Tres fantastique!

Short orders

Big Dog's puffs: Holy Smokes II will take place tonight at Big Dog's Cafe and Casino at 6390 W. Sahara Ave., at Torrey Pines Drive. The reception begins at 6:30. Featured are such American regional specialties as gulf crab cakes, boiled crawfish, Creole gumbo, fresh oysters, Chicago pizzas, catfish, dim sum, smoked salmon and tacos. Also included are Holy Cow! beer and other beverages, and premium, hand-rolled cigars. Tickets, $60, are available at the door. Seating is limited, so call before going -- 876-3647.

Saizen at San Remo: The San Remo sushi bar has been expanded and is now Saizen at San Remo: Japanese Dining and Sushi Bar. The award-winning chef Mimbu Shibata still makes the trademark sushi, but now there are Japanese appetizers and entrees, including Bento boxes, tempura, tonkatsu and all of the Japanese favorites. Saizen is open daily from 6 p.m. to midnight.

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