Columnist Muriel Stevens: Local chefs join forces for Christmas in April

Friday, Nov. 27, 1998 | 11:35 a.m.

For the second year, prominent local chefs have joined forces with Christmas in April to raise funds for the organization's commendable program.

Christmas in April rehabilitates the homes of low-income persons, especially the elderly, disabled and families with children. During the five years that the organization has been active, it has renovated 110 homes and several non-profit youth organizations.

Demand for services far exceeds available funds, so the idea of a Christmas in April Holiday Soiree was born.

On Dec. 5, at the Las Vegas Country Club, the Holiday Soiree will begin with a reception and silent auction at 6 p.m. Dinner will be a seven-course epicurean delight prepared by some of our finest chefs: Tommy Birdwell chef/partner at Mark Miller's Coyote Cafe Grill Room, Gatsby's at the MGM Grand Chef Terence Fong, Bix's Head Chef, Steve Zucker, Neros at Caesars Palace Chef Mario Capone, Chef Michael Ty of Lawry's The Prime Rib, Spago Pastry Chef Mary Bergin, and Las Vegas Country Club Chefs John Fallon, Roger Jones and Terence Brown.

This formidable team has created a menu of distinctive, delicious dishes. The hors d'oeuvre selection includes buttermilk blini with oscetra caviar, mini crab cakes, an exotic mushroom and vegetable terrine on black walnut bread and salmon mousse on tiny potato galettes.

Dinner features a tuna Napoleon, a clear carrot broth studded with winter vegetables, a beggar's purse of duck confit and foie gras on field greens, a petite filet with risotto cake, venison picadillo empanada, Lawry's prime rib, and a scrumptious dessert. Wines donated by Southern Wine and Spirits are included. RSVP will provide the elegant table appointments and decor.

Each chef will be introduced and will discuss the dishes they've prepared. Background music will be provided throughout dinner by the UNLV String Quartet. Emceeing the event is Mark Pfister, KLAS Channel 8 weatherman. Tickets are $150 per person or $1,250 for a table of 10.

Christmas in April has a goal of rehabilitating 30 homes in April. They can make that goal if the Holiday Soiree is a success. Call 259-4900 for tickets.

New Chungking

Chungking East, a Chinese buffet, restaurant and lounge has opened at 2710 E. Desert Inn Road, formerly the site of the short-lived Gates Barbecue. Except for the barbecue pit outside, no remnant remains of the cafeteria that once was. The restaurant is attractively furnished and shiny clean.

Open for lunch, 11:30 a.m.-5 p.m., and dinner, 5-9 p.m., every day, Chungking East is an excellent value -- $4.99 for lunch; $6.99 for dinner (plus tax).

At least 40 items are offered at the main buffet; the salad bar includes another 15 or so including an ordinary, but fresh salad; and all sorts of desserts including cookies, egg custard tarts, gelatin, rice cakes, fresh fruit and more.

Items vary slightly at lunch and dinner. Most of the costlier seafood and fish items are served only at dinner, but the selection is so large there's plenty to choose from. Among my favorites are the spicy eggplant, barbecued pork chops, pan fried dumplings, family-style bean curd and general's chicken. The takeout menu advises, "items may vary without notice." It's impossible to taste everything, so I walked the buffet before making my decisions.

Buffet cooking stops 15 minutes before each sessions ends. Latecomers get a 25-percent discount. There's a 10-percent discount for those over age 60. A separate a la carte menu of basic Chinese dishes is available throughout the day. Prices range from $2.75 to $9.25.

Takeout is available, including the buffet, and the restaurant can accommodate large parties or special banquets. Chungking East promises that delivery will soon be available. For more information 693-6883.

Short orders

*See's satellite

Now, until noon on Christmas Eve See's candies are available at a quantity discount/retail store located at 3929 Spring Mountain Road, at Valley View Boulevard. Buy 50 pounds of the delectable chocolates and the normal $11.20 per pound price drops to $7.76, a savings of 31 percent. Of course, you can buy smaller quantities at the regular price, and yes, they give samples at this store, too. For more information, call 220-5506.

*Buffalo hot dogs

Buffalo meat hot dogs are just like the real thing. They're juicy and tender, but have two-thirds less fat than regular hot dogs, and have just 60 calories. Available only by mail from The Buffalo Company, six eight-ounce packages of buffalo meat hot dogs (30 hot dogs) will be shipped overnight anywhere in the U.S. for $39.99. (the price might be slightly higher to Las Vegas). Nutritional and cooking information is included. To order call (800) 224-7876 any time of the day.

*Sin City Diner opens

Finally, a 24-hour diner has opened. Sin City Diner, located in the Lakes Plaza at Sahara and Fort Apache, is a Las Vegas-themed diner with a large, colorful exterior sign. It's difficult to miss. The menu includes traditional diner fare, as well as a number of continental dishes created by Chef Chantel Gouacide. Chef Chantel was born in Martinique and trained in Paris. Sin City Diner serves also serves Sunday brunch from 10 a.m.-2 p.m.

*Port of Subs opens 100th

Port of Subs has opened its 100th submarine sandwich shop at in the shopping center at Eastern and Serene Avenues. The company has 31 stores in Las Vegas, Boulder City and Henderson. The first Las Vegas store opened in 1987 at 3961 S. Maryland Parkway. It's still going strong.

*Maxim hosts chili cook-off

The Maxim Hotel will host its first annual Shot-a-Hot Chili Cook-off Dec. 12, as a benefit for Shade Tree Family Shelters. The cook-off will take place in the Maxim's west parking lot at 160 East Flamingo Road. The public is invited to bring any of the small items listed on the Shade Tree wish list. Everyone donating something will receive a ticket for the drawings that will take place throughout the day. Admission is free. Chili cooks will compete for cash, and other prizes as well as awards. For information about the event call 731-4350; chili cookers call Neil Witt at 645-2492.