Columnist Muriel Stevens: Step right up for expert cooking lessons

Friday, Aug. 15, 1997 | 11:17 a.m.

Good things come to those who wait, and wait and wait. At long last I can answer the question most asked by readers via phone and e-mail -- "where can I go for cooking lessons?" Caesars Palace.

Palace Court Executive Chef Laurent Tourondel will present a series of "exceptional culinary instruction classes," beginning Sept. 6. Tourondel is an energetic, personable chef with formidable skills. He will share tips and techniques while guiding the class on a culinary journey, teaching the basics of French cuisine and culture in his own personable style.

Participants will get to assist the chef in the preparation of each dish. Included is the art of eye appeal, garnishing the dish. And, most important of all, tasting. Classes will focus on the foods and wines of specific regions of France.

The Sept. 6 class will be devoted to the southern region of Provence. Bouillabaisse, a savory seafood stew, will be the centerpiece of the first class. The class will also learn to make the aptly named Gateau Financier, a delectable, rich almond cake.

Classes will be held on alternating Saturdays, from 11 a.m. to 1 p.m. Class size is limited to ensure that everyone gets individual attention. These singular classes are being offered for $45 each. Call 731-7547 to reserve a place.

In addition to cooking classes, Chef Laurent inspired the Chefs of Las Vegas Dinner, Sept. 24 in the Palace Court -- seven courses prepared by seven outstanding chefs. Each course incudes a choice wine selected by Caesars Palace Master Sommelier Barbara Werley. Werley is one of only five women in the world to have earned the title.

To begin the evening Chef de Cuisine Mario Capone of Neros restaurant at Caesars Palace will offer a salad of roasted beets, porcini mushrooms, mache, truffle aioli and paper-thin slices of tuna carpaccio. With it, Louis Roederer Brut Premier. Chef Mario came to Caesars from Boston's Biba restaurant where he was a protege of owner Lydia Shire. He was recently nominated for the James Beard Award for America's Rising Star Chefs.

David Robins, executive chef of Spago in the Forum Shops will prepare Szechwan pepper-crusted foie gras, ginger-potato galette and cinnamon-pear chantilly, accompanied by Chateau Moncontour Vouvray "Desmoiselles." David and me first met at Jeramiah Towers Stars restaurant in San Francisco where he began his culinary career. He later realized a lifelong dream of working with Wolfgang Puck when he became executive chef at Spago's in the Forum Shops. He is now one of Puck's most valued culinary experts, and is involved with all new Puck locations.

Chef Laurent's offering is roasted fresh scallops with salsify, mixed herbs and cilantro soy nage, accompanied with Grgich Hills Chardonnay. The chef, a native of Bourbonnais, France has had an illustrious career working as chef at the Restaurant Ledoyen and Troisgros Restaurant in Roanne, France, and at C.T. Claude Troisgros and Restaurant Beau Geste in New York City.

Chef Jean-Louis Palladin will present wild mushroom-crusted halibut with black truffle coulis. With it, a Calera Central Coast Pinot Noir. Palladin, the featured chef for 17 years at Jean-Louis at the Watergate Hotel restaurant, is now the resident chef at the Rio's Napa restaurant.

Andre Rochat the longtime chef/proprietor of Andre's French restaurant, the new Frogeez on 4th and Andre's in the Monte Carlo, will prepare veal tenderloin en croute with dried fruit and aged Madeira sauce, and pomme Maxim with sauteed wild mushrooms, accompanied by Chianti Castello di Nipozanno Riserva, Frescobaldi. Rochat is originally from Savoie, France where he got his culinary education before coming to the USA in 1965. He worked at the Sands Hotel in its heydey, before opening his first restaurant.

Palace Court Pastry Chef Joan McNear will passion fruit soup with dried strawberry sorbet for the sixth course. McNear has been the pastry chef for many fine East Coast restaurants.

Arnauld Briand, executive chef at the Desert Inn, will create the sweet finale, warm chocolate cake with fresh peach ice cream. Formerly the chef at the Palace Court, Arnauld returned to Las Vegas after serving as chef de cuisine for the venerable Rainbow Room in New York City. Briand, a native Parisian, has been winning rave reviews for his cuisine since coming to America.

The price for this splendid repast is $95 per person, including wines and tax. "This special price, said Caesars Palace Director of Food and Beverage Gamal Aziz, "is only possible because the chefs, who represent the best of Las Vegas, are all volunteering their time. The evening is designed for those who love food and wine and a congenial meal."

Reservations will be taken for seatings from 6-11 p.m. Men are required to wear jackets. For additional information or reservations call, 731-7731.