Friday, May 17, 2002 | 9:34 a.m.
Muriel Stevens' dining column appears Fridays. Her shopping and travel columns appear Wednesday. Reach her at (702) 259-4080 or [email protected].
Keep Memory Alive, a benefit for Alzheimer's care and research at Postrio at The Venetian, raised a record $2 million and raised the hopes of local Alzheimer victims. Proceeds go to the Lou Ruvo Center for Alzheimer's Care and Research, a state-of-the-art facility being built in Las Vegas.
"Patients and their families will get the very best care and treatment available in the country today, and tomorrow," read a note in the event's program.
Keep Memory Alive is always a splendid event and is always sold out. Adding to the excitement, Wolfgang Puck and Thomas Keller of The French Laundry in Napa (Yountville, Calif.) created the menu and were in the kitchen cooking. Keller brought with him chefs from his award-winning restaurant; Puck was surrounded by chefs and management from his restaurants, including his wife and partner Barbara Lazaroff, Tom Kaplan, David Robins, Joe Essa and more.
When I arrived at Postrio I didn't recognize it. The restaurant extended into St. Marks Square, but was so cleverly disguised it was impossible to note where Postrio ended and the square began. Credit Cheryl Fish, vice president of MGM MIRAGE Events for the concept -- a Moulin Rouge- inspired bistro with a touch of bordello.
The entire area was draped in black velvet accented with roses. The monochromatic color scheme included crystal bowls filled with red, pink, yellow or multicolored roses. The color of the rose dictated the color of the table decor including the tablecloth and topper. Black lace, dotted Swiss, netting and ruffles and the glow of votive candles made for a sexy dining room. Long-stemmed bidding masks were trimmed in lace (bidders raised them high); black-lace garters were the napkin rings.
In between bites of Puck's pizzas, curried chicken spring rolls, lobster tempura and tiny potatoes with caviar, and Keller's salmon tartare cornets with sweet red onion creme fraiche, silent-auction bidders scurried around during the cocktail hour topping their bids as needed. Unruffled by the lively pace of the silent auction, event co-chairwoman Donna Baldwin was a delight to watch as she answered questions and kept the action going. Silent-auction wine: Dom Perignon, Moet Chandon 1993.
It took a while to get everyone seated for dinner, but the chefs were ready. First course: Puck's tuna tataki with sushi rice, shiso-daikon salad and miso vinaigrette -- slices of seared, rare tuna over sushi rice, topped with the bouquet-like salad. First-course wine: Fran Hirtzberger-Gruner Veltliner Smaragd Trocken Wachau Spitzer Rotes 2000 -- easier to drink than pronounce.
Keller's "confit" of moulard duck "foie gras" with pickled ramps and black pepper gastrique was a wonder. Thick curls of foie gras were arranged in the center of the plate, surrounded by bits of ramp. Second-course wine: Puligny- Montrachet les Folatieres, Joseph Drouhin 1998.
A savory spring risotto from Puck was highlighted with meaty Oregon morel mushrooms, Parmigiano Reggiano and a sweet pea coulis. How do you make a perfect creamy risotto for 300 people? Lots of chefs to stir the pots.
Keller's navarin of Elysian Fields Farm Spring Lamb with English cucumber, green almonds (soft and creamy) and Jerusalem artichokes was an exquisite mix of flavors and textures. Keller's spin on the classic navarin was glorious. A tiny, rosy-pink lamb chop was the ultimate adornment. Fourth-course wine: Chateau Lafite Rothschild-Pauillac 1997.
Dessert by Keller, Alsatian rhubarb tart with creme fraiche ice cream, was a smashing finale. With it a creamy rich chocolate martini created by Southern Wine & Spirits of Nevada master mixologist Francesco Lafranconi, who also created the specialty drinks served throughout the evening.
All of the Keep Memory Alive dinner committee members -- Bobby Baldwin, Kenny Epstein and Maddy Graves -- have close family ties to Alzheimer's victims.
Blue Wave in Green Valley: Blue Wave buffet restaurant had barely opened when I dined there recently, yet it was ready even though the staff was still settling in. Situated in Green Valley Town Center 3 on Sunset Road and Athenian Way, it is a little tricky to find the restaurant's entrance on the side (they're working on signage). The patio entrance is charming. Weather permitting, guests will soon be able to dine outdoors.
The restaurant's decor is contemporary and beautiful. Seating is mostly at comfortable tables with handsome granite tops; there is a bank of booths at the back, but they're a tight squeeze to get into and not very comfortable when you do get in, because the table is narrow, the pedestal wide and you're bound to hit the feet of any dining companion.
That said, let me tell you that I thoroughly enjoyed dining here. The food selection is wonderful; presentation is beautiful and the food is delicious.
A lavish seafood and sushi buffet runs the length of the eatery. A kiosk-like mini kitchen in the center of the dining room offers lamb or prime rib or lobster on varying nights. It was prime rib the evening I was there, but I was there for the sushi and seafood.
At least 25 different sushi are featured, as well as a number of salads, appetizers, soups and entrees. Everything from eel to hamachi to uno to temaki hand roll is offered at the sushi station. Among the hot entrees are tempura, swordfish, black and green mussels, scallops, mahi mahi, dumplings (steamed and fried) and much more. The salad selection includes celery root and crab, spinach and salmon, noodles and tofu, homemade smoked salmon and other pleasures such as calamari salad.
Miso, seafood egg flower, pumpkin cream and clam chowder are among the featured soups. There is a selection of desserts, too. Buffet price includes tea or soft drinks.
There is separate bar just off the entrance. As everything else at Blue Wave, it is beautifully decorated. Bar hours: daily, 11:30 a.m. to midnight; happy hour Monday through Friday, 4:30 p.m. to 7 p.m.
Buffet lunch prices: Monday through Thursday, $13.50; Friday through Sunday, $15.50.
Dinner prices: Monday through Thursday, $22.50; Friday through Sunday, $24.50. Seniors 65 and older receive a 20-percent discount at dinner.
Reservations are accepted for parties of six or more. Call 947-2583 for reservations or additional information.
Ark opens The Saloon Bar & Grill, Downtown: Mayor Oscar Goodman, Councilman Lawrence Weekly (Ward 5) and Ark Restaurants Corps. President Michael Weinstein were among the honored guests at a private grand opening of the Saloon Bar & Grill at 450 Fremont Street. Ark Las Vegas Executive Vice President Paul Gordon joined the happy crowd and said, "We are thrilled that the Saloon will contribute to the continuing revival of downtown Las Vegas."
During the festivities Weinstein presented the mayor with his personalized Saloon martini, the "Oscar." Weekly was pleased to learn that the restaurant's "Weekly Specials" are named after him.
The Saloon offers American bistro-style food in a setting the company says "captures the futuristic essence of the Wild West."
Should fit right in downtown.
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