Columnist Muriel Stevens: Prepare to enjoy 'Dinners at the Tower' series

Just one week after next week's opening of Charlie Palmer's Aureole in Mandalay Bay, Palmer and the restaurant's master sommelier, Steven Geddes, will host a series of exceptional wine and food events.

Dubbed "Dinners at the Tower," the first part of the ongoing series will take place March 10, 12 and 14. The March 10 event is a salute to Austria and will feature the wines of FX Pilcher, Knoll, Prager, Hirtzberger, Freie Weingartner and Kracher.

The dinner that follows it on March 12 features wines from a number of growing regions: Domaine JL Chave from the Rhone Valley in France, Iron Horse Vineyard from Sonoma and Domaine Weinbach from Alsace.

More fine wines will be tasted at the last dinner of this premiere series on March 14. Wine enthusiasts will meet the grand wines of Pesquera/Condado de Haza from Ribera Del Duerro in Spain, Weingut Georg Breuer from Rheingau in Germany and DeLille Cellars from Columbia in Washington state.

Geddes has assembled a panel of wine producers second to none. Those attending will have an opportunity to meet these distinguished winemakers and to discover some of their outstanding vintages.

The menus created by Palmer are ideally paired to the wines. Each wine dinner is $150, or $400 if you attend all three.

For more information or to make reservations, call 362-7401.

A taste of Valentino

After many months of negotiation, Piero Selvaggio, owner of the award-winning Santa Monica restaurant, Valentino, has inked a deal to open Valentino at the Venetian.

The astute restaurateur has won innumerable awards not only for his superlative food, but for his remarkable collection of fine wines.

I've been a fan since the opening of Valentino 27 years ago. Dining there was a must each time I visited Los Angeles. Soon I will be able to dine at Valentino without leaving home.

Tuesday I attended a media event at the Venetian in which I visited with Piero and got to meet Valentino at the Venetian's chef, Luciano Pellegrini.

The talented chef has won raves during stints at other Selvaggio restaurants. Now he will bring his formidable skills to Las Vegas.

Timing is everything with the kind of cooking Valentino is noted for. The unflappable Chef Luciano and his staff managed to produce an exemplary meal in spite of a strange kitchen, and having the group return for lunch much later than expected.

Touring the Venetian is not a casual walk. There is so much to see and admire, even before it opens.

The lunch took place in a meeting room at the Sands Expo Center.

Wafer-thin grilled pizza; smoked duck with roasted pears on a spear of Belgian endive; a zucchini blossom plump with a mix of oysters and mustard on a leaf of radicchio; and a salmon mousse crostini, topped with a fried quail egg, were the starters.

A salad of Maine lobster and couscous was dressed with citrus and garnished with a slice of ruby-red blood orange, a felicitous marriage of flavors.

Green- and white-striped ravioli were filled with smoked mozzarella and topped with a ragu of tomato and rapini (Italian broccoli) -- the pleasantly bitter rapini was a delicious counterpoint to the creamy ravioli.

Roasted veal tenderloin was accompanied with wild mushrooms and polenta. A semifreddo (partially frozen) al tiramisu with espresso and chocolate sauces was the dessert.

The Venetian will open in April with a selection of restaurants for every taste.

Serrano at Philharmonic

Catering by Julian Serrano, executive chef at Picasso at the Bellagio, was a highlight of the recent Las Vegas Philharmonic Founder's Reception and fund-raiser. The elegant soiree took place at the posh home of Susan and Andrew Tompkins. The Tompkins' spearheaded the idea of a philharmonic for Las Vegas.

Music by a string quartet greeted guests at the courtyard entrance to the Tompkins home. The gracious two-hour reception was highlighted with lively conversation, brief addresses, champagne and Serrano's fabulous food: -- poached Kuomomoto oysters sauced with vermouth and lemon confit; the chef's signature lobster salad with green apples and sauce American; fresh dates wrapped with serrano chilies; crisp and creamy pheasant croquettes with a colorful coulis of red peppers; brochette of spot prawns with a savory tapenade; tartlets of seafood; and my personal favorites -- tiny potato pancakes topped with osetra caviar and a dab of creme fraiche, and a tartare of ahi tuna with many condiments to mix in.

There will be many more elegant food-related events as celebrations and benefits for our wonderful new Las Vegas Philharmonic.

Short orders

Hospice benefit at Four Seasons: Four Seasons Catering Manager Jim Reese created a marvelous event for the hotel's first charity luncheon, a fund-raiser for the Nathan Adelson Hospice. The event will take place April 14 and will include a Badgeley Mischka fashion show, glorious raffle prizes and an outstanding lunch.

NAH is nonprofit and has a compassionate mission. No terminally ill patient is ever refused care, regardless of ability to pay. Its services extend beyond the patient to the family, both before and after the conclusion.

Save the date so that you can support this annual luncheon. The funds it contributes to the hospice help it continue its much needed services.

Palatium Buffet: Beginning today, the seafood buffet at the Palatium at Caesars Palace will be served from 4-10 p.m. Fridays, and from 4:30-10 p.m. on Saturdays. The price (includes one lobster) is $25 with tax. Additional lobsters are $12, tax included. Assorted seafood, boiled shrimp, roasted halibut, snow crab and smoked salmon are among the many seafood items. Carved meats, a host of salads, vegetables, entrees and desserts are also featured.

And Palatium Buffet now offers a lavish Champagne Brunch Saturdays and Sundays. Brunch is served both days from 8:30 a.m.-3:30 p.m. The price is $14.95 per adult; half-price for children 4-12; children 3 and younger eat free. Soft drinks, juices and champagne are included. No reservations.

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