Columnist Muriel Stevens: Lunches provide students recognition they deserve

Friday, July 16, 1999 | 9:43 a.m.

Muriel Stevens' dining column appears Fridays. Her shopping column appears Wednesdays. Reach her at muriel@vegas.com or 259-4080.

It's been some years now since Caesars Palace formed a relationship with the Dell H. Robison Middle School through a Student Recognition Program.

The exceptional series came into being through the efforts of former Caesars Palace President Dan Reichartz and his wife, Denise, and has continued to thrive under Caesars President Peter Boynton.

I, along with Caesars Palace's Vice President of Public Relations and Advertising, Phil Cooper, have been part of the program since its inception. It continues to be one of my favorite special events.

Student recognition lunches take place quarterly in the elegant Palace Court restaurant. The students are honored not only for their scholastic achievements, but for their ability to interact with other students and with their teachers. Some of these youngsters have difficult lives, yet they manage to excel and qualify to attend. It is the ultimate experience for them, and for us.

There is fierce competition to attend these events. Students may attend as often as they qualify. All but one of the five students at my table had been there before.

Caesars executives always participate -- there's one at each table. Among those at the most recent luncheon were: Martin Dineros, manager, convention sales; Jeanne Gleason, coordinator, creative services; Judy Turner, administrative assistant to Phil Cooper; Annie Hull, Caesars World Merchandising; Jane Sierra, purchasing manager; Joe Commerford, assistant casino shift manager; Ron Cozart, engineer, Senior Watch; Kathy Birrenkott, manager, print shop; and Connie Karpuch, coordinator, entertainment/special events. For the first time a representative from the school district, Steve Mccoy, attended. Public Relations Consultant Ira David Sternberg was another special guest.

Accompanying the youngsters were Robison Middle School Principal John Hummel and members of the faculty.

The students dress in their very best and look wonderful. Since the first lunch six years ago the kids have learned a great deal about dining in such grand surroundings. They're curious about everything and aren't the least bit shy about asking questions.

My table companions -- Anneh Theringer, Leticia Apablaza, Daraphine Begay, Elizabeth Pakshall and Sabrina Painschab -- were a delight. "Which fork do we use?" I told them. "Why aren't there any flower centerpieces? We always have centerpieces." They certainly do, but this time there was an oversight and these cool kids noticed. I hadn't.

Before lunch, a delight as always, Banquet Chef Sean Di Cicco described the menu and told why he had chosen the dishes.

At each place setting was a Caesars medallion necklace and a souvenir proclamation from Caesar himself stating that "you noble student are a valued citizen of my realm and have been so honored in the Student Recognition Program with our partner, the Dell H. Robison Middle School."

Also on the table was the first course, seasonal fruits and berries served with a vanilla bean syrup. A boned breast of barbecued chicken was picture perfect. With it, a twice-baked Yukon gold potato, small chunks of corn on the cob and fresh, baby vegetables. During lunch we conversed about college, family obligations and other heavy stuff. Only one student wasn't planning to go to college.

Dessert is always eagerly awaited. Executive Pastry Chef John Hull created a delectable tribute to the 4th of July -- strawberry, vanilla and blueberry layered mousse cake garnished with berries and a fruit coulis.

After lunch a microphone was passed to each table and the students identified themselves and told why they had been chosen. Unlike the first groups, these young folk aren't shy. The stories they tell are wonderful.

Quite a few of the kids had qualified before; others had younger siblings who had made it, too. At least five students had parents who worked at Caesars.

The last time I visited the Robison school there was a showcase filled with souvenirs from all of the luncheons. By now it must be overflowing with memorabilia that encourages each new student to strive to attend. It's a delicious reward for a job well done.

Short orders

New Coyote Cafe menu: Mark Miller's Coyote Cafe Grill Room at the MGM Grand Studio Walk has long been known for its winning ways with seafood. Now the more casual outdoor Coyote Cafe is featuring a variety of seafood items.

All reflect the Southwestern style and flair of Miller, said Brian Cochran, general manager/ partner. The updated menu includes the signature favorites and introduces a host of seafood dishes dubbed Baja Specialties.

Featured are chile-rubbed gulf shrimp and mussels with garlic; Louisiana crawfish enchiladas with blackened serrano chiles; chile-seared tuna with fennel salad; and more.

Such familiar favorites as the blue corn chicken enchiladas; the La Cubana sandwich of ham, roasted pork, spicy black bean spread, tomatoes, Jack cheese, chipotle chiles and guacamole; and the Oaxacan-style chilaquiles, a Spanish-style tortilla casserole which will, of course, remain.

Executive Chef/Partner Tommy Birdwell predicts that the tiger shrimp crepes will become as popular as the longtime favorites. Coyote Cafe has one of the most extensive varieties of tequilas in Nevada, Birdwell said. There are at least 90 from which to choose. For reservations to the Grill Room, call 891-7349.

Rosemary's adds hours: Chefs Michael and Wendy Jordan, owners of Rosemary's Restaurant, have bowed to patrons' requests and are now open for lunch 11:30 a.m-2:30 p.m., Monday through Friday. Dinner is offered from 5:30 p.m., Monday through Saturday. Early birds will love the new three-course menu served from 5:30-6:15 for just $14.95. Happy Hour in the comfortable bar is from 4:30-7:30, Monday through Saturday.

Stations update: Pasta Palace at Palace Station is offering a $9.99 value menu 4:30-11 p.m., Sunday through Thursday (except holidays). Included are an endless salad bowl and a glass of house wine. The entree selection features eggplant Parmigiana, manicotti, spinach linguine, gnocchi and beefsteak Siciliano. For reservations call 367-2411.

Boulder Station has changed the price of the seafood dinner at the Feast Gourmet Buffet to $12.99. Children ages 4 to 8 now eat for $7.49. Children under 4 continue to dine free.