Columnist Muriel Stevens: Delicious Christmas in April fund-raiser brings joy in December

Friday, Dec. 11, 1998 | 11:27 a.m.

It's remarkable how our chefs are always ready to contribute food, time and talent to worthy causes. Being a chef means spending many hours in the kitchen. Work days are long and do not allow for much free time. Yet, these busy culinary artists are always there for our community.

Saturday night's fund-raiser at the Las Vegas Country Country Club benefited Christmas in April. This nationwide home repair and rehabilitation program is dedicated to helping low-income elderly and disabled homeowners live with dignity in a safe environment.

Volunteers of all ages and walks of life came together the last Saturday in April to help their neighbors. In true American barn-raising spirit, the homes are improved one at a time.

Christmas in April's annual "Holiday Soiree" is its only major fund-raiser. It is a warm, intimate party with few speeches and little formality. It is an evening devoted to delightful food, music and conversation. It's a lovely way to spend an evening.

The evening began with a silent auction and hors d'oeuvres: wonderful buttermilk blinis topped with ocetra caviar and mashed avocado from Chef Terence Fong from Gatsby's at the MGM Grand; superior mini crab cakes with a spicy salsa from Bix's Chef Steven Zucker; and two from LVCC Executive Chef Paul Johnson -- lightly smoked lobster medallions on tost points and salmon wrapped in waffle potatoes.

Johnson joined to became the club's executive just a few weeks ago, moving from the same position at the Santa Fe. He barely knew the kitchen, but he was a fine participant, and host to the other chefs.

It was an excellent prelude to the dinner that followed. I'm always snooping in kitchens, so I went "backstage" to watch the crew in action. All was peaceful and calm. Each chef had his station ready. That's what separates the amateurs from the professionals. They're organized to the nth degree.

Christmas in April President Roger Sarbacher introduced the board, spoke briefly about the organization and the fun began.

The seven-course dinner was outstanding. Having experienced the first dinner last year, I knew enough to pace myself and to resist being a "clean plater."

Mark Miller's Coyote Cafe Grille (MGM) Chef/partner Tommy Birdwell presented zesty venison picadillo empanadas. Cream of pistachio soup was Chef Frank Panich's bid for glory. Fong's beggars purse stuffed with duck confit and foie gras over assorted greens was an instant hit.

Chef Mario Capone (Neros at Caesars Palace) offered a petit filet, cooked perfectly, with a crispy risotto cake that delighted everyone. Zucker's creative offering was a seared tuna Napoleon nestled in a pastry sunburst. And Lawry's The Prime Rib Executive Chef Michael Ty showed why Lawry's has such a large following, with a plate that included signature prime rib, Yorkshire pudding and creamed corn.

Each chef took to the podium to describe their dish before it was served. Channel 8 weatherman Mark Pfister, who was the emcee, presented each chef with a glass brick inscribed in honor of their contribution. This kooky, witty young man kept us laughing throughout dinner and during the welcome break between dinner and dessert.

Spago Pastry Chef Mary Bergin tempted us beyond willpower with a dessert plate that included a slice of Spago's delectable opera cake and a delicate hazelnut tart. It was scrumptious.

Wines, served with each course, were contributed by Southern Wine and Spirits, which is always there when needed.

Music for the evening was provided by the Liberace Scholars String Quartet, which played everything from classics to jazz. Wonderful music.

The smashing table settings were donated by RSVP Party Rentals, Inc.

Service, orchestrated by LVCC Catering Manager Terry Parr and her staff, was caring and excellent.

The keepsake program included the names of dozens more of the donors who make this program possible. It also included pictures and bios of all the chefs.

In just five years, Christmas in April Greater Las Vegas has rehabilitated 106 homes and six nonprofit youth facilities. With the help of the 9,000 volunteers, anything is possible. And thanks to donations of skilled labor, materials, supplies and more, on average more than $1 million worth of work is done each year.

To learn how to become a Christmas in April volunteer, call Sandy Thompson, who is also the Sun's associate editor, at 259-4025.

short orders

*Bix's Big Band

Bix's at 4455 S. Buffalo Drive will celebrate the sounds of the big band era Thursday. Bix's 17-piece big band is made up of some of the best musicians in Las Vegas. Many have played back-up for major Las Vegas stars. The band will play from 1-4 a.m., maybe even later. Who knows what can happen when these cats get going? Come for a late supper, then stay to hear Bix's Big Band. It's a sweet bit of Old Las Vegas.

*Jitter Juice

Jitter Gourmet Coffee and Cafe is now offering a new kind of fresh fruit smoothie called "Jitter Juice." Have a healthy swig of a drink made from fresh fruits, fruit juices, sherbets or frozen yogurts. Add additional oomph with such supplements as protein powder or ginseng. Or, just for fun, down a wheat grass shooter. Four of the seven Jitter locations offer Jitter Juice. Check with your favorite location for availability.

*Monte Carlo buffet hours

Monte Carlo Buffet hours are now 7-11 a.m., breakfast ($6.75); 11:30 a.m.-3:30 p.m., lunch ($6.99); 4-10 p.m., dinner ($9.75); Sunday and holidays Champagne Brunch, $10.95 -- children under 10, admitted for $5.99. Tax is not included.

*Toxic goodies

If you read the holiday menu that The American Council on Science and Health sends out every year, you would probably give up all of the foods listed. The ACSH menu catalogs all of the natural poisons found in typical holiday foods. But, says ACSH President Dr. Elizabeth Whelan, "that's no reason to worry. The foods are perfectly safe." It's an interesting point, but hardly one without a vested interest.

Whelan wonders why Americans are not concerned about consuming these natural toxins, "yet, (they) irrationally fear man-made chemicals present in their food, even though they are no more dangerous than the naturally occurring chemicals." Whelan considers it absurd that we panic over tiny levels of synthetic chemicals such as pesticide residues in our food supply when Mother Nature supplies her own chemicals. Could her stance be biased? ACSH, a nonprofit organization, does accept money from major chemical companies as well as from charitable foundations. My feeling is, if nature supplies our daily amount of naturally occurring chemicals, do we need more? To read ACSH's holiday menu, access their website -- acsh.org.