Columnist Muriel Stevens: ACF Forum filled with demos and delights

Friday, July 27, 2001 | 9:13 a.m.

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

It was a full plate this week for the chefs attending the American Culinary Federation Chef's Forum 2001 at the MGM Grand Conference Center and Grand Garden Arena.

ACF represents more than 25,000 chefs worldwide; more than 2,000 attended the Las Vegas forum. They enjoyed our town so much they'll return in 2002 for the national convention.

The group last met in Las Vegas in 1989, but as Christopher Johns, President of the Fraternity of Executive Chefs of Las Vegas ACF, said, "Las Vegas has changed since that last convention, with many new megaresorts and restaurants along the famous Strip."

Johns and his chapter members made certain the visitors didn't miss anything.

All of the seminars took place at the Conference Center. Cooking demos and exhibitions were at the MGM Grand Arena. I missed seeing Monday's demos, but a friend gave me a capsule report: PBS cooking host Martin Yan("Yan Can Cook") had the biggest crowd. Every seat was filled and standees were three deep. Yan was "entertaining and instructive."

Todd Gray, owner of the Equinox restaurant in Washington, D.C., showcased American duck and was "very instructive." Louisiana's Paul Prudhomme was "entertaining and fun." Only Yan won high praise for his time onstage.

Tuesday's expected star, Sherry Yard, executive pastry chef at Spago Beverly Hills, attracted even a bigger audience of chefs than Yan, but to the vocal disappointment of the crowd she was unable to appear. I hope all is well with the award-winning pastry chef.

Opposite the chef's demo stage, dozens of chefs were racing to make thousands of chocolate-dipped strawberries. Such madness as the dipping horde spattered the tasty goo not only on the strawberries, but on anyone who got to close to the bowls of tempered chocolate.

The big dip was for a good cause: the ACF Chef & Child Foundation's "Take a Bite Out of Hunger" program and a donation to Candlelighters Childhood Cancer Fund of Las Vegas. This year's dippers broke last year's record with 14,287 in less than an hour. Once again, the number will be recorded in the Guiness Book.

Walking the trade show floor: The trade show food and and small kitchen equipment exhibits gave terrific insight into what's new and upcoming. The United States Personal Chef Association (USPCA) is coming on strong. Working families have little time to cook, that's why the personal chef concept is being considered as a culinary career for young and seasoned chefs.

In a Forbes magazine interview, USPCA National Director John Moore says 100 new chefs enter the field each month. Membership is expected to reach 5,000 within a year. To learn more about the association or to get the names of personal chefs in our area call (800) 995-2138.

A new generation of food bases from Eatem Foods Company includes full-line vegetarian bases, GMO-free, oven-roasted pepper concentrates and its new certified kosher bases, the only one of its kind.

The exhibit floor was packed. Food samples disappeared as quickly as trays were replenished. One new product, RealThick Cream, a pre-whipped, aseptically packaged cream that needs no refrigeration until it's opened, was developed by Fellini's Chef Chaz LaForte and his brother Frank. What a handy item this is. The texture and flavor is just fine and there is no cooked-cream taste. Since RealThick comes in quarts it's possible that it will make its way to supermarkets if enough of us ask for it. Not only is it convenient, but it's lower in butterfat than heavy cream. It can be used in any recipe that calls for heavy cream.

Of all the baked goods I tasted, by far the best was Sweet Street desserts. Each dessert is beautifully finished, yet appears hand crafted. The selection is exceptional. A certified organic line is so good. Included are a creme brulee cheesecake, a deep-dish apple pie with a crunchy granola-crumb topping and a six-layer carrot cake studded with pecans and pieces of fresh-toasted coconut. Sweet Street products are already being sold at restaurants and hotels in Las Vegas. The list is confidential, but I'd readily recognize these distinctive products.

I'll keep you posted as the products mentioned here become available in consumer sizes.

Short orders

Sammy's Messy Sundae: A perfect hot-weather dessert is Sammy's Woodfired Pizza's Messy Sundae. Messy it may be, but it's delicious and good for a few laughs when you try to dig into the tall dish of vanilla ice cream overflowing with chocolate and caramel sauces, walnuts and whipped cream. Sticky, but delicious, not icky, the gooey delight is $6.25.

More sweet stuff: Shop M&M's World in the Showcase mall on the Strip starting at 9 a.m. A visit to this sweet shop includes a free viewing of the 3-D movie, "I lost my 'M' in Las Vegas." If you're planning to visit before breakfast, only eat the yellow M&M's -- pretend they're eggs. The kids will love your imagination.

mama ilardo's at Castaways: mama ilardo's express pizza has opened in the food court at the Castaways. Pizza is sold by the pie or by the slice. Choose New York style or pan-style pizzas. mama ilardi's is open from 8 a.m. to 1 a.m.