Sweet soiree to benefit Christmas in April

Saturday, Oct. 11, 1997 | 7:38 a.m.

Eight of Las Vegas' best-known chefs will serve a dinner "to die for" at the first Sweetest Day Soiree Saturday at the Las Vegas Country Club.

The chefs are preparing appetizers and a five-course meal to benefit Christmas in April, a nonprofit organization that rehabilitates and renovates homes of low-income elderly and disabled residents.

A reception begins at 6:30 p.m., followed by dinner and a silent auction. The emcee is radio personality Fred Lewis.

A sample of the evening's culinary offerings:

* Spicy Huitlacoche Tamale with Sweet Corn Squash Blossom and Chayote Slaw by Coyote Cafe Chef Thomas Birdwell.

* Sonoma Valley Pate Foie Gras a la Maison presented atop a Piedmont Polenta Cake, brushed with Marion Blackberry Marmalade by Las Vegas Country Club Chef Larry Vigil.

* Smoked Salmon Terrine on a Crispy Gaufrette Chip with Creme Fraiche and Caviar by Caesars Palace Chef Mario Capone.

* Lobster bisque by Alan Albert's Chef Efren Reyes.

* Petite cut of prime rib served with Yorkshire pudding by Chef Michael Ty of Lawry's The Prime Rib.

* Saffron glazed halibut on oven-dried tomato and jumbo lump crabmeat salad with fresh watercress and a yellow vineripe tomato broth by Chef Michael Jordan of Emeril's New Orleans Fish House.

* Shaved roasted leg of lamb, marinated in herbs de Provence, with watercress salad, balsamic vinaigrette tomato and apricot chutney by Fog City Diner Chef Bruce Bowers.

* A warm chocolate truffle cake with candied citrus by Spago Chef Mary Bergin.

Christmas in April chose the "Sweetest Day" theme for its first fund-raiser because it is a Hallmark holiday that was created by a small Ohio candy company in the 1930s as a way to remember the less fortunate such as orphans and the elderly.

The intention was to do something "sweet" and to honor those in the community who had done good deeds.

Tickets for the soiree are $150 each or $1,250 for a table of 10. For reservations, call the Christmas in April office at 474-2425.