Columnist: Fraternity of Chefs honors Treasure Island’s Weicker

Tuesday, July 2, 1996 | 11:59 a.m.

THE 27TH ANNUAL Chef of the Year award dinner at the Riviera on Sunday was a splendid event.

The award, granted by the Fraternity of Executive Chefs of Las Vegas, ACF, is dedicated to those chefs "whose culinary expertise and exemplary dedication have enhanced the image of the chef and the association."

It is more than just a culinary award. Also recognized are the hours a chef contributes to the community. Our chefs are known for their generous contributions to children and hunger feeding programs. They are an outstanding group.

Judging is done on a point system. Nominations are presented to the board at an annual meeting. The Chef of the Year selection committee screens and ranks the candidates on a point system. Members then vote by secret ballot.

Vying for this year's award were Tom Rosenberger, Community College of Southern Nevada; Jeffrey Rathjen, Primadonna hotel-casino; and Ken Weicker, executive chef at Treasure Island.

Awards are also given to the Associate of the Year, a food service vender. Their generous contributions of time and product add greatly to the chefs' projects. The nominees were Heidi Putze-Praml, Praml International; Bob Henderson, American Fish Co.; and Dominic Caldara, Get Fresh Sales Inc.

Programs are not distributed until the winners are announced, so the suspense continues until the last moment. Meanwhile, guests enjoyed a fine reception and dinner.

The Riviera culinary staff headed by Executive Chef Rene Werner produced an elegant meal. Chefs Terry Long, Rene Germain, Richard Wells, Eddie Slezak, Lonny DeChristopher, Tom Martinez and Ken Bozzo all contributed their expertise. It was a labor of love for fellow chefs. Dinner included a hot seafood plate, a "tall" salad, a lovely intermezzo of sorbet and finely diced fruit, roast lamb loin with a mushroom bread pudding and a guilt-free dessert of seasonal berries and strands of chocolate pasta.

The Top of the Riv dining room was beautifully done in black and white with accents of shimmering silver behind the bandstand. Director of Catering Janice Janice Paluzzi and her staff -- Kate Mazzadella, Harry Roopal and Ken Stewart -- worked with culinary to produce the handsome result.

Winner of the 1996 Chef of the Year Award was Weicker; winner of the 1996 Associates Award was Caldara. Weicker also received a number of proclamations. Sen. Richard Bryan, who attended with wife Bonnie, personally presented an award from the U.S. Senate. Other awards were presented by representatives from the offices of Reps. John Ensign and Barbara Vucanovich, Sen. Harry Reid, Gov. Bob Miller and Mayor Jan Laverty Jones.

Winner of the 1995 Chef of the Year Award Lucio Arancibia, who is the executive chef of the Excalibur hotel-casino, received the first culinary recognition award from the new American Tasting Institute in San Francisco.

Hospitality awards

After participating in a panel at the Convention Center with the Rio's Bryan O'Shields and moderator Joe Delaney, as part of the recent program offered by the Las Vegas International Hotel, Restaurant and Gaming Show, I dashed over to the Las Vegas Hilton for the International Awards, an annual feature of the convention.

A delicious lunch prepared by Z'Tejas Grill Executive Chef Steve Coppollilo (grilled portabello mushroom salad), Chiasso Cafe Executive Chef Steve Lemon (range-free chicken breast and grilled polenta) and Fog City Diner Executive Chef Douglas Monsalud (Tipsy Parson) set the stage for speakers and presentations.

Keynote speaker F.M. "Bud" Celey Jr., executive vice president of the Hilton Hotels Corp. and president of its gaming operations, struck a chord with his meaningful address -- "Goodwill Means Good Business." He wasn't talking just about being nice to customers, but the importance of understanding different cultures and fostering global understanding. It was an enlightening address.

To be recognized by one's peers is the highest compliment. Longtime Las Vegas businessman Irwin Kishner won the award for Hotelier of the Year; Heinz Blaume of Harvey's hotel-casino in Lake Tahoe was named Restaurateur of the Year; and Tom Capp, owner of the Tillerman restaurant, was given the Nevada Restaurant Association Lifetime Service Award. Chairman Service Awards went to the Flamingo Hilton's Tony Santo and to Blaume.

Van Heffner, the longtime director of the Nevada Restaurant and Nevada Hotel and Motel Associations, received a surprise award presented by County Commissioner Lorraine Hunt on behalf of the Commission for "extraordinary service and character." It was a much-deserved recognition of Heffner's special skills.

Four Queens 30th

The Four Queens celebrated its 30th year with a lively weekend event for longtime customers. Included were an anniversary buffet dinner in the King's Pavilion with entertainment by the Imperials, a chance to win a mint-condition '66 Ford Mustang convertible and special gifts.

Balloon bouquets decorated the room; the food was ample and delicious and the toe tapping sounds of the Imperials made everyone happy. That's what a good party is all about.

Help needed

In this city of good and plenty there are many who need help. The Salvation Army, which is always there for those who need them, is experiencing a summer slump in much-needed donations of clothing, appliances and furniture.

"Donations drop drastically at this time of year," says Jim Sullivan, Clark County Coordinator for Salvation Army. These donations are very important because they provide work for the rehabilitation clients and vital funds through the sale of the recycled items in the thrift shops.

Anyone who can help the Salvation Army get out of its summer doldrums should call 649-2374. Items will be picked up as soon as possible.