Columnist Muriel Stevens: Lunch succeeds as hospice benefit and culinary treat

Friday, May 19, 2000 | 9:19 a.m.

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

The Richard Tyler Fashion Show presented by Neiman Marcus at the benefit lunch for the Nathan Adelson Hospice was the best.

The Four Seasons hotel was an ideal setting for this first-of-its-kind fashion presentation. There was no runway. Models entered from both sides of dressing rooms offstage in the back of the room. They then crossed over at midpoint, exiting from the opposite side of the room so that everyone had a full view of the smashing Tyler fashions.

There were no lulls -- the pace was perfect. We were able to see dozens of gorgeous fashions in very little time. At the end of the stunning show the designer joined the models for a final round of applause.

The lunch that followed took place in an adjacent flower-filled room. It was an elegant affair that featured a tomato and mozzarella salad with balsamic vinaigrette and a bouquet of watercress, chilled poached salmon with dill sauce and a mesclun salad with lemon-poppy seed dressing and for dessert, a delicious chocolate hazelnut cake.

After lunch longtime Adelson Hospice supporter Vicky Fertitta was recognized for her generous contributions to the hospice. She was the first one to receive the singular honor at this event. The award will now be given every year.

Nathan Adelson Hospice is Southern Nevada's only nonprofit hospice, accepting all who need its services, regardless of ability to pay.

The importance of Nathan Adelson Hospice was poignantly presented by Susan Sullivan, whose husband, Ken, recently spent his last days at home, enabled by hospice care. Susan spoke of those final days and how the hospice impacted her family's life. It was a moving and courageous account.

The "opportunity" drawings that followed lunch was a new concept for such programs. All of the prizes (there were many) were jewelry items valued over $500. Many of the awards were worth thousands of dollars. It was a roaring success.

Best of all, a record amount was raised for the Nathan Adelson Hospice. Co-chairwomen for the exciting event were Susan Molasky, Teresa Fertitta and Beth Weinberger.

Such successful events require many months of planning, so a short time after, Susan Molasky hosted a "thank you" dinner for her committee at Spago in the Forum Shops at Caesars. It was also the first meeting for next year's event.

David Robins, corporate chef/partner for all four Wolfgang Puck restaurants created a delightful menu. Requested the hostess: "Make the portions small" and the gracious chef obliged.

Before dinner there were delicate lemon-herb blinis with sturgeon and the house-smoked salmon, creme fraiche and caviar. Dinner included Hawaiian tuna sashimi with ponzu sauce (citrus-flavored soy sauce) and tempura green beans, a stacked beet salad -- slices of gold and red beets layered with goat cheese flavored with citrus and chervil (French parsley) and Belgian endive; a choice of warm, steamed Alaskan halibut atop chilled asparagus with a whole grain mustard sauce or roasted free-range chicken breast with mashed fingerling potatoes and baby vegetables.

My choice, the halibut, was a felicitous one. The halibut was sweet and tender, guilt-free. Now I was free to enjoy dessert -- one of Spago Pastry Chef Mary Bergin's delectable individual warm chocolate citrus souffles served with warm chocolate sauce and Chambord raspberries.

The discussion that followed dinner was spirited and lively, just like the fashion show lunches. Next year's hospice benefit and fashion show promises to be another super event.

Harrah's opens al fresco eatery: Harrah's has opened a swinging new outdoor bar, Carnaval Court Bar & Grill, in the center of the outdoor Carnaval courtyard. Casual food and "flair bartenders" are just part of the cool fun.

Said David Hoenemeyer, Harrah's vice president of food, beverage and retail operations: "We auditioned numerous candidates and hand-selected a talented crew of service professionals -- they not only serve drinks and food, but they sing, dance, juggle glassware and breathe fire." Now that's entertainment!

The well-priced menu includes appetizers, salads, hot and cold sandwiches and burgers. All food can be ordered for takeout.

Premium tequilas, vodkas and other spirits and a variety of exotic drinks are offered. Carnaval Court Bar & Grill hours are: Sunday-Thursday, 11 a.m.-midnight; Fridays and Saturdays, 11 a.m.-2 a.m.

Short Orders

Lawry's honors businesses: Lawry's The Prime Rib in the Hughes Center will celebrate a local business each week by bringing one of its elegant "silver" carts to the establishment and serving a prime rib lunch to all the co-workers. Business selection will be made by the Lawry's The Prime Rib Community Committee. Each week's business will be recognized for the outstanding work it does and for contributions to the community. Call Lawry's marketing manager Nancy Marcellus for additional information -- 893-2233.

Lenin's head: Finally, a resting place for the lopped-off head that once topped the statue of Lenin that stands outside Red Square restaurant at Mandalay Bay. The 250-pound head is now in a Plexiglas display that resembles a block of ice and is ensconced in the 10-degree vodka freezer where it serves as a table. Sorry, only fee-paying vodka locker owners and their guests are allowed inside. Everyone else can peek through the locker windows.