Columnist Muriel Stevens: Menu, service superb at NBT ball

Friday, Jan. 26, 2001 | 9:08 a.m.

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

Nevada Ballet Theatre's recent Black and White Ball, in honor of the indomitable Debbie Reynolds at Caesars Palace, was a well-orchestrated evening of fabulous food and festivity. Dinner chairwoman Phyllis McGuire produced a terrific show, and put the icing on the show when she sang; the ongoing kibbitzing between honorary chairman Tony Curtis was affectionate and fun. Like NBT, Phyllis is a Las Vegas treasure.

It takes a fine catering department to produce a dinner for more than 600 people. And it takes even greater skill for the chefs to produce an entree that's piping hot and to accommodate guests who don't eat red meat. Caesars' catering department chefs were up to the challenge.

Dinner began with a beautiful salad of baby greens, roasted tomato and a small mushroom-filled phyllo-wrapped pastry. Filet mignon with a Merlot sauce, asparagus, glazed mini carrots and a diamond-shaped potato au gratin.

Upon request, a vegetarian plate was available. A crisp, tasty chicken breast (my choice) was also offered. There was something for everyone -- most considerate.

Equally impressive were the young servers. Caesars always has many familiar faces among their food servers. They were still there, but so was a new group.

The charming young women who served our table accepted the change of orders with great grace. When they returned with our dinners, the chicken looked and tasted like it had just been made.

Dessert, a chocolate box filled with white chocolate mousse and fresh berries and two fruit sauces, was topped with a white chocolate umbrella. The umbrella was a tribute to one of honoree Debbie's most acclaimed films, "Singing in the Rain." Lovely memories, scrumptious dessert, wonderful fund-raiser.

Academy of Spirits graduation: Until I attended the first graduation ceremony of the Academy of Spirits and Fine Service, I had no idea how far-reaching was the impact it was making on our hospitality industry.

"ASFS is a program designed for beverage managers, bartenders and restaurant people who want to further their skills and knowledge about bar operations," said its enthusiastic young instructor, Francesco Lafranconi.

The 25-hour program is made up of 10 sessions conducted once a week (Mondays, 12:30-3 p.m.). The course is sponsored by Southern Wine & Spirits; sessions take place at SW&S, at 4500 Wynn Road.

Students must be 21 years or older and be members of the official Bartenders Association (I.B.A.). Twenty-one students had enrolled in the first class. Twelve graduated; nine are still "striving."

China Grill at Mandalay Bay provided the setting, a private party room, and hosted the tasty buffet of China Grill specialties.

Rino Armeni, SW&S marketing director, addressed the group, offering advice and humor. Guest of honor Jose Arcona, former VP of IBA, awarded the prizes. As each diploma was given out the students spoke about what the class has meant to them. One said the class had given him the knowledge to speak intelligently about the products he sells. Others thanked Lafranconi for the passion he brings to the class and to them. "You have given us an awesome amount of knowledge. We are astounding our fellow workers with the information we have learned. Our customers are fascinated by what we know."

The one woman in the class, Camilla Demetros (WB Stage 16 at the Venetian), had the third-highest grade score. Jamie, from China Grill, scored the highest on the written test, and was given the Best Student award. Bobby Gleason of Bellagio was named Best Overall.

I thoroughly enjoyed meeting this group of accomplished students. Most had the support of their employers, some did it on their own; everyone agreed it was time well spent.

To learn more about the academy's programs call instructor Lafranconi at 876-4500 ext. 3306.

Hilton's Stan Ho achieves dream: Hooray for the home team! After 10 years of reaching for the gold in the annual World Cup Pastry Competition in Lyon, France, the American team has won the gold. Ho, of the Las Vegas Hilton, first entered the biennial World Cup competition as a competitor, then became team captain, then coach and is the chairman of the U.S. event, and as the U.S. rep is international judge for the competition. Ho will return to Las Vegas Thursday. More to come about this outstanding conquest by the American team. It is the first time the United States has won the gold.

Chinese New Year at Chinois: Tonight only Chinois in the Forum Shops at Caesars will feature a Year of the Snake five-course tasting dinner. The price is $38 per person and includes: shrimp samosa with red curry-mint vinaigrette and cucumber raita; lobster and chicken ravioli with spicy Thai peanut sauce; stir-fried curried egg noodles with crisp calamari; sweet and spicy whole catfish with dry-fried green beans; charcoal-grilled Szechuan beef with wasabi potato puree and caramelized shallot sauce; and passion fruit cheesecake for dessert.

For reservations call 737-9600.

More Chinese New Year in the next column.