Columnist Muriel Stevens: Chefs lend their talents for Kids’ sake

Friday, May 29, 1998 | 10:29 a.m.

Desert Inn Executive Chef Arnauld Briand and his key chefs -- Banquet Chef Bill Ferris, Executive Sous Chef Mark Sherline, Sous Chef Ryan Fahey, Pastry Chef Alan Gontonski and Garde Manger Ben Acac (in charge of all decorative work with food) -- prepared a memorable feast for the Chefs for Kids fund-raiser in the Country Club Grand Ballroom last Friday.

Chefs for Kids, a nonprofit project of the Fraternity of Executive Chefs of Las Vegas, is dedicated to eliminating malnutrition and hunger in at-risk school children, and to provide them with nutrition education as well. Working with nutritionists from the University of Nevada Cooperative Extension, who developed the nutrition program, youngsters in first and second grades receive basic information on a weekly basis. It's an excellent program, supported mainly by the Annual Chefs for Kids dinner.

The entrance to the French Market poolside reception before the dinner was lined with members of the Fraternity of Executive Chefs of Las Vegas. They stood by large menus on easels that represented the dinner and party packages that would be auctioned off.

The grounds of the Desert Inn were abloom with flowers, providing a colorful setting for the equally colorful food displays. A lavish array of foods, ice carvings and food sculptures were sensational. One melon had been carved with a likeness of Chef Briand. It was a stunning display of the artistic talent of Acac.

Guest quickly decimated the caviar and fresh sturgeon, laid siege to the suckling pig, and devoured the many hot and cold hors d'oeuvres, fruit displays, meats and cheeses. As always, Briand's mashed potato station was among the most popular choices.

Heaps of the comforting, creamy mashed potatoes, mixed with a variety of mix-ins, attracted many foodies, including: Bonnie and Sen. Richard Bryan, Bob Borg, Peggy Bostion, Saundra Richardson, Buzz Thurber, Toni Clark and Larry Finuf, Jewel Brooks, Thalia Dondero, Claudine Williams, Barbara and Stan Jones, Judy and Scott Macabee, Linda and Dr. Stephen Montoya, Charleen and Ray Vega, Jeanne and Dr. Paul Page, Deema and Kenny Guinn, Gloria and Mark Fine, Sandy Peltyn, Jon Tullis, Edythe and Gil Yarchever, Joann Prujan, Jeri LeWinter, Carolyn and Art Leontos and Bea Levinson.

Between eating and bidding on the silent auction prizes, guests were kept busy until dinner was announced.

In keeping with the totally new look of the Desert Inn, the Country Club has been redesigned. It is now a handsome facility with a grand ballroom ideal for large parties. Dinner co-chairwomen Kitty Rodman and Dorothy Huffey, Chef Bob O'Brien, Chairman of Chefs for Kids, Inc. and their committees did a splendid job, producing a grand affair that raised a goodly sum for the nutrition and breakfast programs.

The ballroom was beautifully lit and filled with handsomely appointed tables decorated with topiary-style floral arrangements. After dinner, the centerpieces were given away to a lucky person at each table.

The brief program included the presentation to Kitty Rodman of the first Chefs and Kids enameled pins, designed by Michael Minden Jewelers exclusively for the program -- a toqued chef, holding a hand of a boy and a girl. A similar pin was one of the silent auction prizes.

Dinner was original and delicious. Many of Chef Briand's signature dishes were featured -- braised oxtail in a mini brioche with a small salad of arugula; pastrami-smoked salmon with fennel and citrus salad; a tri-colored, chilled melon soup served in a champagne coupe; a small filet with pancetta and a lamb chop Provencale, and tiny vegetables; and for dessert, Briand's scrumptious warm chocolate cake with a fudgy center and a scoop of Tahitian vanilla bean ice cream framed in chocolate.

Between courses, auctioneer Bob Deiro sold the dinner packages. Throughout the evening there was dancing to the music of the Dave Nelson Orchestra. It was a most satisfying event for a very worthy cause. Now in its eighth year, the Chefs and Kids program has reached almost 9,000 children. Every penny of the money raised remain in Clark County. As the chefs said, "as the Chefs and Kids program continues to grow, so shall education, awareness and good health...for a lifetime."

Short orders

The International Festival Association began in May 1976 as part of the nation's Bicentennial celebration. So successful was their first International Food Festival that it has continued until now. On June 21, at Cashman Field Exhibit Hall, the 22 ethnic organizations that make up the association will present their 23rd annual food festival. Among the many foods to be found there are sushi, tempura, stuffed grape leaves, pancit noodles, teriyaki, Irish stew, sausages, Hawaiian kalua pork, pizza, spaghetti and meatballs and much more. Groups dressed in their native costumes will perform throughout the day. The festival is designed to promote a better understanding of our neighbors and to acquaint the public with the customs and foods of various ethnic groups. Proceeds support scholarship awards and various charitable programs. Tickets are $2 in advance, $3 at the door. Children 12 and under are free. For more information, call 259-0425.

Godzilla is in theaters, and in the freezer case at supermarkets. Dreyer's is offering Godzilla Vanilla ice cream with bite-size chocolate Godzillas swirled through it. Approximately 70 of the chocolate monsters are mixed into each half-gallon. Better hurry -- this monstrous treat is a limited edition and will only be available through August.

The Las Vegas Hilton has joined forces with Southern Wine and Spirits, Battle Born Cigar Company, Lighten Up Cigar Radio and SMOKE magazine for "The Social," an evening of wining, dining and puffing on June 13. A bit of old Havana will be created in the Hilton Pavilion with an authentic Cuban band and Cuban dancers. Live jazz will be served up, too. International cuisine will be presented by a host of fine local restaurants including Spago, Andiamo, Panini, Rosewood, Alan Albert's and Ruth's Chris. Proceeds from a silent auction will benefit Nevada Childhood Cancer Foundation. Only 500 tickets are available. The Price is $125 in advance, $150 at the door. Call 732-5755.

There's a new a la carte menu in GP's Gourmet Room at the Primm Valley Resort and Casino. More steakhouse than gourmet room, all entrees ($16.95-$24.95) include a choice of Kansas City steak soup or a signature salad served tableside. The "house cut" prime rib includes mashed potatoes and whipped cream horseradish. A selection of fresh fish and Australian lobster tails are market-priced. Also at Primm's, six new fast-food restaurants have been signed for the new food court inside Buffalo Bill's resort and casino, including Frisella's Rotisserie, Panda Express, McDonald's and Popeye's Chicken. The food court opens soon.

Don't worry about a chocolate shortage -- there's plenty to go around, says the Chocolate Manufacturers Association. A recent article in the New York Times expressed concern over how long the world's cocoa bean supply can hold out in view of "the changing dynamic in cocoa bean farming." Not to worry, says the research arm of the Chocolate Association. They're actively working to ensure there will always be adequate supplies of cocoa beans, far into the future. Chocoholics are breathing a sigh of relief. Better save up the pennies. Shortages, real or expected, always bring increased prices.