Columnist Muriel Stevens: Local chef bestowed honorary culinary degree

Friday, June 26, 1998 | 10:02 a.m.

Lawry's The Prime Rib Executive Chef Michael Ty has received many awards, but the honorary degree recently bestowed upon him by Johnson and Wales University, College of Culinary Arts, surely has to be one of his brightest moments -- a Doctor of Culinary Arts.

When awarding Ty the degree, Debi Gray, president of J&W at Norfolk, Va., where the commencement exercises took place, said, "You are everything a chef should be -- a professional, a true culinarian, a coach and a friend." That he is.

Ty and I have been friends for many years, sharing good times and trying ones. I've watched him perform under good and bad conditions -- always laid back, never ruffled, always ready to lend a helping hand wherever needed.

During his career as executive chef of Caesars Palace and the Sheraton Desert Inn, formerly the Sheraton Desert Inn, he spearheaded many culinary programs and, with members of the Las Vegas Fraternity of Executive Chefs, started the highly successful breakfast program for at-risk school children.

There's no limit to his generosity. Congratulations Michael, for all the awards you've won and for those still to come.

Picnic with Koo Koo Roo

Koo Koo Roo Chicken has the answer to enjoying a picnic meal without any fuss. Imagine sitting under the stars at Super Summer Theater at Spring Mountain Ranch Park, enjoying a wonderful picnic box without having done the cooking. I recently tasted a number of the new Koo Koo Roo items, all of which could be put into the clever picnic kit box that, when opened, becomes a sturdy tablecloth -- small, but useful.

A good deal is the picnic kit for two to four people ($24.99 plus tax). Included are 1rac/2 chickens -- choose the original, skinless barbecue, country herb or garlic rotisserie -- a salad of baby greens, corn-on-the-cob and a choice of two summer side dishes -- cole slaw, potato salad, three bean salad or barbecued beans.

But, you miss a good bet if you don't try a few of the new sandwiches which are made with a surprisingly good roll with a nice crisp crust. A friend and I shared the roasted vegetable sandwich ($4.29) and the roasted chicken salad sandwich ($5.29), both on freshly baked Rudi rolls. Best of all, neither sandwich was made with any mayonnaise.

The vegetable sandwich included bell peppers, yellow and green squash, onions and garlic, seasoned and marinated in a balsamic vinaigrette before being oven-roasted. The chicken salad sandwich was made with shredded roasted chicken mixed with toasted almonds, slivered red grapes, celery, seasoning and balsamic vinaigrette (it's also available as a salad plate). Both were delicious.

A number of new side dishes have been added: a colorful three bean salad made with green peas, garbanzo and kidney beans in a tasty garlic dressing; potato salad made with red rose potatoes; a lovely salad of baby greens (mine had a little too much dressing. Next time, I would ask for half the usual amount) that included caramelized walnuts and raisins; barbecued beans; and a wild rice blend cooked in vegetable stock. Each is a delicious addition.

Koo Koo Roo General Manager George Padilla said he'll include the handy picnic box with any family size order. Normally, the box is only included with the Get Fresh Picnic Kit.

Koo Koo Roo Chicken has only one location, in the the Summerhill Plaza at West Lake Mead Boulevard and Buffalo Drive. A second location at the Sahara Pavilion, at Decatur Boulevard and West Sahara Avenue, is scheduled to open August 20 on the site that was home to the short-lived Taco Cabana.

Short orders

*Reach out and help our local kids with HIV and AIDS. REACH OUT, a program dedicated to helping the children, hosts a wine and cheese party tonight from 6-8 at REACH OUT, 1522 Pinto Lane. Tickets are $30 per person or $50 per couple. Call 382-7337. An auction of classic Bally slot machines will take place during the event.

*Mount Charleston Lodge is firing up the barbecue pits for the 4th of July weekend. The historic lodge will offer an all-you-can-eat summer barbecue for $9.50 per person; $6.50 for children 12 and under (beverages are included). Dine on pork spareribs, chicken, hamburgers and hot dogs, a full salad bar, and dessert. The same barbecue will be served throughout the summer, Saturday and Sunday afternoons from 11 a.m. to 4 p.m. The lounge is open 24-hours. It's a good place for drinks and coffee.

Don't forget to bring a sweater -- it gets chilly at this mountaintop lodge, on Highway 157 in the heart of the Toiyabe National Forest. Log cabins are available for longer stays. Each features a double whirlpool tub, fireplace, living room area and private deck. Remember, fireworks are not permitted in the Toiyabe National Forest.

*MGM Grand will debut its all-new MGM Grand Buffet on July 4th. Featured at the dinner buffet are all-you-can-eat prime rib and shrimp. Brunch ($7.50 per adult; $2.95 for children) includes omelet and waffle stations, eight entrees that change daily, a salad bar, a vast array of cold dishes and sugar-free and low-fat desserts. Brunch service is daily from 7 a.m.-2:30 p.m.; dinner ($11.95 per adult; $4.95 per child) is served from 4:30-10 p.m.

*Lone Mountain Buffet at the Santa Fe has new prices. Breakfast (7:30-10:30 a.m.) is $4.49; lunch (11:30 a.m.-2:30 p.m.) is $5.49; dinner (4-9 p.m.) is $7.49; the Thursday seafood buffet is $9.99; Sunday Brunch (7:30 a.m.-2:30 p.m.) is $7.49.

*It's a sign of our times that employee theft remains prevalent in the restaurant industry. Entry-level restaurant and fast food employees admitted stealing an average of $114 annually in cash and merchandise from their employers. This, according to a survey of more than 1,300 hundred employees from 14 restaurants. Behavior does differ between full-service restaurants, where diners sit at tables, and quick-serve eateries where meals are received over a counter. But, tablecloth restaurant employees had other problems: they were two times more likely to admit drinking alcohol on the job, and 76 percent more likely to come to work with a hangover.

The study, conducted by the Workforce Development Group, showed that counter-productive behavior seems to bundle together. Those guilty of drug and alcohol abuse were also more liable to steal and act irresponsibly.