Columnist Muriel Stevens: Wild Sage Cafe offers a ray of culinary sunshine

Friday, June 16, 2000 | 9:04 a.m.

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

Weekend brunch at Wild Sage Cafe is one of my favorite things. Casual and friendly, Wild Sage is a cool way to relax after a busy week.

Bring along some friends so you can share some of the dishes. I can never decide what to eat because I want everything on the appealing menu. So I depend upon the kindness of friends to order different dishes so we can all taste a variety.

This week we began our brunch with a platter of fresh fruit sized for our table. There were six of us. The fruits were yellow watermelon, blueberries, raspberries, strawberries, peaches, juicy peeled apricots, melon and grapes. It was such a healthy beginning that we were tempted (as we always are here) to indulge.

I'm crazy about the coil of house-smoked salmon perched atop a crispy potato galette ($8.25). In the middle is a layer of parsley and shallot sour cream. Cinnamon French toast with sausage and maple syrup ($6.75) is rich and delicious. Two thick slices of brioche bread are more than one person can eat (that's why we share).

The friend who ordered the signature chicken pot pie knew what he was doing. Try divvying up a pot pie! We did get to taste it. Manager Randy knows our sharing routine and is always ready to supply extra forks and spoons.

One friend always orders the petite filet with eggs, potatoes, toast and a mushroom-sherry sauce ($12). This hearty dish sustains her throughout the day. The huge grilled portobello mushroom sandwich with grilled peppers and onions and provolone cheese is a gooey joy ($8.25).

We resisted our usual ending -- crispy banana fritters with raspberry sauce and fresh berries ($5.75) -- to opt for a refreshing homemade grapefruit granita. The coarse crystals are reminiscent of the flavored shaved ices I grew up with, but the Wild Sage granita is made with freshly squeezed grapefruit juice and served in a grapefruit shell.

Sitting at a round table, as we usually do, makes it easy to share such a refreshment -- the grapefruit is placed in the middle of the table where it's within reach of everyone.

If you're a latte fan, don't miss the house latte served in a bird bath-sized cup ($2.50).

Wild Sage serves brunch Saturdays and Sundays until 4 p.m. Reservations are suggested.

Ferraro's at Summerlin: The newest Ferraro's at 1916 Village Center Drive is a delicious departure from the original Ferraro's classic Italian at 5900 W. Flamingo Road. The contemporary dining room was designed by international architect/restaurant designer Paul Steelman. Situated in a shopping center overlooking the city, the view from some tables in the dining room and all of the terrace tables is outstanding.

A new lunch menu offers such terrific values as spinach pie, eggplant Parmagiana, chicken Parmagiana and the always popular spaghetti and meatballs. And there are more. Prices range from $4.95-$6.95. There's also a Fish of the Day for $11.50.

Gino Ferraro is justifiably proud of his new restaurant. "Our Summerlin location has done very well thus far and to complement the casual and elegant decor and atmosphere we've unveiled an affordable, wonderful new lunch menu," he said.

Ferraro's in Summerlin is open daily 11 a.m.-10 p.m. for lunch and dinner. Lunch is offered 11 a.m.-3 p.m. Monday through Saturday. For reservations, call 364-5300.

Ferraro's, Green Valley, has its own menu, too, with many daily specials. Lunch and dinner ore offered.

Short Orders

All four Station properties -- Boulder, Palace, Texas and Sunset -- are featuring Father's Day menus in their restaurants. All of the restaurants except the 24-hour cafes and buffets accept reservations.

Bellagio chefs compete: Good luck to Bellagio pastry chefs Vincent Pilon and Carlos Salazar, who are among the 12 finalists in the final round of the National Pastry Team Championship. The event takes place June 23 at the Beaver Creek Resort in Colorado. The winning chef will be awarded a trip to France.

Ethel M wins honors: The National Board of the American Tasting Institute has given four of the Ethel M chocolates the Award for Excellence for 2000. Ethel M's Milk Chocolate Pecan Brittle, Almond Butter Crisps, Orange Creme Liqueur and Lemon Buttercreme chocolates were all judged for taste, appearance, freshness and overall impression by a panel of chefs in San Francisco. The "blind" judgings confirmed what so many of us already knew: Ethel M chocolates are winners.

The Reserve appoints Carlson: John Carlson is the new director of food and beverage at the Reserve hotel. Carlson brings a wealth of expertise to his position. After graduating with a degree in hotel and restaurant management from Iowa State University, he honed his management skills at several Marriott properties and created an award-winning food and beverage operation for Main Street Station. Carlson will oversee all of the Reserve restaurants and its catering department.