Columnist Muriel Stevens: Chefs for Kids program feeds at-risk students

Friday, March 24, 2000 | 9:49 a.m.

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

It's no secret that chefs are among Las Vegas' most generous contributors to our community. Through the Chefs for Kids program, children attending Clark County's most at-risk elementary schools are not only being treated to monthly breakfasts, but are also being taught about the benefits of good nutrition.

The youngsters eagerly look forward to the breakfasts and the nutrition lessons taught by full-time nutritionists from Nevada Cooperative Extension.

A variety of chefs cook these breakfasts, serve them, and also interact with the kids. Attend just one breakfast and you'll want to be part of this program. You can be. Money to fund these programs is raised through the annual Chefs for Kids dinner.

With money from last year's dinner, another educational feature for kids will soon debut. In collaboration with KLVX Channel 10, a video about good eating habits was produced. The video will be available to all Clark County elementary schools beginning in the fall.

This year's festive fund-raiser will take place at Mandalay Bay April 29 and will honor longtime Chefs for Kids supporters Sen. Richard Bryan, D-Nev., and his wife, Bonnie.

Among the many highlights of the evening will be the auction of dining packages contributed by the chefs, a lavish cocktail reception and an extravagant dinner prepared by Mandalay Bay Executive Chef David Kellaway.

Thanks to the many contributions made, the chefs and local food distributors, ticket prices are still $125.

Leo Smith at Imperial Palace: Among the many chefs who contribute to Chefs for Kids is the new Imperial Palace Executive Chef Leo Michael Smith.

Smith, like so many of the chefs, is part of the program through the Las Vegas Fraternity of Executive Chefs. He is a graduate of the Culinary Institute of America, is certified as an executive chef by both the American Culinary Federation and La Toques Blanches (Paris) and is a former executive chef at two Las Vegas resorts.

Asked if he would make significant changes in the 10 Imperial Palace restaurants, Smith says he has no particular changes in mind. The menus of the Fifth Floor Dining Plaza restaurants, including the upscale Embers, will remain the same, although Smith says the foods will be lighter, as will the sauces.

Beef now irradiated: Like it or not, irradiated meat and poultry products are now a fact of life. How will you know if the meats you buy have been irradiated? Look for the international radura symbol, a broken circle with a center dot and two leaves on the bottom, and a statement that reads, "Treated with radiation" or "Treated by irradiation." Restaurant foods are exempt from the labeling provisions. There's no way to know if a restaurant is using irradiated meat products unless you ask. I suspect this information won't be found on any menu.

Why irradiate? Irradiation will eliminate E. coli contamination, certainly a plus, but I'm of the mind that cleaning up the meat packing plants would be a better solution. Irradiation of food has been around a long time. It's been used on herbs and spices and some vegetables for years, but the results of long-term ingestion of irradiated meat and poultry are not yet known. The ruling went into effect Feb. 22.

If irradiated meat and poultry are a concern, shop the Wild Oats markets or Village Meat at Tropicana and Eastern avenues. These stores are committed to selling organically grown products.

Lunch at Priya's: Priya's Indian restaurant at Sahara Avenue and Decatur Boulevard has taken over the former Shalimar location. Some serious sprucing up has improved the decor and lighting and the cleanliness. No longer dingy, Priya's is an attractive Indian restaurant with a charming, accommodating staff. I was there for the buffet lunch, an excellent value at $6.95.

The selection of dishes changes daily but always includes the favorite tandoori chicken. There were many dishes, but this is hearty food so I tasted only a few: pakora, samosa, a vegetable curry with potatoes and green beans and the chicken. Everything was fresh and attractive, but the chick peas were awash in oil; the pakora was eye appealing, but bland. Seasoning was uneven, with little to distinguish one dish from another.

Totally unexpected was the tea that was half-boiled milk. As soon as it cooled, an unpleasant milk skin formed on the top. I asked for, and received without question, a second cup of dark, very strong Indian tea. It definitely needed cold milk or hot water to dilute it. I asked for both and ended up with a pleasant cup of tea.

Best of all, there was genuine concern by the staff who never questioned the way I wanted my tea.

Of course, I'll return, not just for lunch, but for dinner. The hot from the tandoor nann Indian bread was wonderful; the rice pudding, redolent with cardamom and lemon, the best I've eaten in any Indian restaurant.

The buffet is served from 11:30 a.m. to 2 p.m.; dinner from 5:30 to 9:30 p.m. For reservations call 257-6833.

Short Orders

Bon Appetit Focus returns: Bon Appetit will present the 11th Annual Bon Appetit Wine and Spirits Focus May 19-21. The spirited event kicks off with a spectacular Dine Around Evening at the Venetian, Paris and Mandalay Bay resorts. More than 40 fine chefs will present their food. Last year's walk-around was sensational. Afternoon workshops and private tastings will take place at Bellagio, as well as at the Venetian, Paris and Mandalay Bay. For ticket information call 888-343-6287.

Expedition and Dutch oven cook-off: The Arts Factory and Cricket Studio are sponsoring a Dutch Oven Cook-off & Fundraiser to raise funds for breast cancer awareness. The interesting Western-themed event will take place at the Arts Factory, 101-107 E. Charleston Blvd., Saturday beginning at noon. It's not possible to list all of the activities, but for a meal ticket donation of $20 you'll eat well and be entertained. There is an actual expedition, a trail ride on horseback and mules across Arizona, New Mexico, Colorado, Utah, Wyoming and Montana. Learn more about this trip at the Dutch Oven Cook-off.

Early bird dining at Nevada Nick's: Nevada Nick's -- An Original Steakhouse has created a "Prime Time Dining" menu served Sunday through Thursday, 5:30-7 p.m. Included for $19.95 per person (excluding tax and tip) are three courses. The food selection is choice. For reservations or more information call 804-4901.