Las Vegas Sun

March 28, 2024

Columnist Muriel Stevens: Burgeoning CIA pays a visit to MGM Grand

The MGM Grand Conference Center and the Grand Garden Arena overflowed with chefs from every part of the country July 21 through July 25. This was not the first time the American Culinary Federation's annual convention had come to Las Vegas, but it was one of the largest, attracting more than 2,500 chefs.

Add such celebrity chefs as Martin Yan, Paul Prudhomme, John Folse and notable chefs from such notable culinary institutions as the CIA (Culinary Institute of America), and Johnson & Wales with strong support from the Fraternity of Executive Chefs of Las Vegas ACF, who were the hosts, and it's bound to be a successful event.

I spent quite a bit of time attending seminars and visiting with the chefs at the Conference Center the first few days. The following days were spent at the arena visiting the exhibit hall and checking out new products (for the trade only). Not all, but most of the prepared foods I sampled looked and tasted as good as some of those offered in restaurants.

With a little business savvy and a basic understanding of food prep, any novice could open a restaurant using these products. Except for our finest restaurants, we may be eating these prepared foods without knowing it.

I did ask some of the vendors about their Las Vegas customers and was told that they couldn't reveal that information. There's nothing wrong with using these foods and the excellent desserts. What I tasted was wonderful and so was the variety of foods, so why the reluctance?

Making certain that all went smoothly was our local ACF chapter. According to Robert O'Brien, president of the Fraternity of Executive Chefs of Las Vegas ACF, this was ACF's best yet. New seminars and workshops as well as an all-day educational event had been added. This was the second consecutive year the convention took place in Las Vegas. There will no doubt be more.

More culinary events: After attending Martin Yan's presentation, "Techniques of the East" on ACF's opening day, I dashed over to Aureole at Mandalay Bay for the first "Almost Famous" chef contest. "Almost Famous" was sponsored by S. Pellegrino sparkling mineral water (my favorite bubbly after champagne). The S. Pellegrino company invited top culinary schools to submit their most promising graduate of the year to participate.

There were eight graduates competing, ranging in age from the early 20s to 42. Hey, you can become a cook at any age. Joncarl Lachman from the Institute of Culinary Education in New York City took the grand prize as the chef displaying the most potential star power. The cook-off took place in the spacious kitchen of Aureole.

A la the Food Network's Iron Chef, each contestant was given an identical basket of foods, 15 minutes to study them and just 90 minutes to prepare an entree using these ingredients.

I arrived when the cooking was well under way and the judges were closing in on their choices. Among the judges were Aureole's Charlie Palmer (he loves mentoring young chefs); Kerry Simon (his restaurant, Simon at the Hard Rock Hotel, will soon open); Nick Stellino, chef and host of Nick Stellino's Family Kitchen on PBS; Patricia Dailey, editor in chief of Restaurants and Institutions; Elizabeth Blau, restaurant consultant, and Bill Rice, food columnist, Chicago Tribune.

Lachman, who is from my hometown of Philadelphia, prepared an outstanding creation: seared salmon on a summer risotto cake with fennel done four ways, sauteed spinach, and as a garnish, fresh potato chips. That tasty dish earned him a trip to L'ICIF (Italian Culinary School for Foreigners), $1,000, a set of Cuisinart cookware, a professional Waring blender, a Chef Revival watch and two round-trip, first class tickets from National Airlines.

First runner-up was Andre Seibald of Johnson & Wales University, based in Providence, R.I.; second runner-up prize went to Nathan Redcloud Bates of Western Culinary Institute of Portland, Ore. Both received cash prizes and gifts from Waring and Cuisinart. Additionally, the three winners will be given the opportunity to create a signature dish for National Airlines' first class cabins.

Il Fornaio at Green Valley Ranch: It's a rare occasion when I go out to lunch. It's not that I don't like to do lunch, but I seldom have the time. The exception is lunch at Il Fornaio at Green Valley Ranch Station Casino in Henderson.

Il Fornaio offers delicious well-priced Italian food, serene surroundings, parking that gives easy access to the restaurants and it's just minutes away from my office.

The house-baked breads are irresistible, the salads are a joy and the staff is eternally accommodating. At a recent business lunch I ordered the grilled salmon sandwich on focaccia bread. Included were a salad, herbed mayonnaise and french fries. I wanted only the sandwich and the salad.

The sandwich bread was lightly toasted, the salmon was topped with fresh basil, sliced tomatoes and slivers of purple onion. The salad portion had been increased to replace the fries. It was simply delicious. My host, who is a health-conscious businessman, ordered the appetizer size grigliata Costa Smeralda, grilled scallops, calamari and shrimp in a parsley sauce and the house salad. We thoroughly enjoyed the blending of good food and business.

Sandwiches, a variety of pasta, pizzas and entrees are offered at lunch. Menu selections increase at dinner; sandwiches are not available. The lovely outdoor dining room is about to be revamped. A custom rotisserie and grill is being added for outdoor parties, winemaker dinners and private barbecue parties. This Festa delle Griglia will feature game in season, steaks and Italian wines. A fall opening is expected.

Reservations are recommended for dinner, but are not required. All food is available to go. A different region of Italy is featured each month. Sign up on Il Fornaio's list and you'll receive information about the many special events. Call 492-0054.

Nobu sushi on Crystal Serenity: Master chef, Nobuyuki (Nobu) Matsuhisa is bringing his renowned cuisine aboard the newest ship in Crystal Cruise's posh fleet, Crystal Serenity. The Sushi Bar, one of the ship's new specialty restaurants will "exclusively feature Nobu's menu selections prepared by a Nobu-trained chef." Nobu will also oversee The Sushi Bar's design and craft a six-course menu and other selected dishes for Silk Road, the ship's Asian restaurant.

Nobu will work with Crystal's award-winning chefs sharing the secrets of his distinctive cuisine, an original blend of classically-styled Japanese foods with Peruvian and European influences. In addition to Nobu's personal involvement supervising operations and hosting culinary demonstrations, he will bring in chefs from his prestigious restaurants for cooking demos.

In addition to The Sushi Bar and Silk Road restaurants, Crystal Serenity will offer Prego, an Italian eatery, a main dining room and an outdoor deck for casual dining. Nobu is the latest leading culinarian to join Crystal's Cruises. Other exclusive partnerships are with Piero Selvaggio's Valentino and Wolfgang Puck's Chinois. All of these chefs have outstanding restaurants in Las Vegas.

Crystal Cruises are booked exclusively through travel agents. For a complimentary brochure call (800) 820- 6663. Or visit the website -- crystalcruises.com.

archive