Columnist Muriel Stevens: Retro birthday party is a perfect 10

Friday, July 5, 2002 | 8:46 a.m.

Muriel Stevens' dining column appears Fridays. Her shopping and travel columns appear Wednesday. Reach her at (702) 259-4080 or muriel@lasvegassun.com.

Going to a kids' party is not my idea of a fun way to spend a Saturday morning, but my friend Renee Diamond (Mrs. Leo) is no ordinary kid. To celebrate her recent milestone birthday, Renee invited a small group of friends to relive her 10th birthday party. Not only would we go to the movies, but we would eat all of the junk candy she loved when she was 10.

And, to make us feel as if we were really kids, we were instructed to carry big handbags so we wouldn't get caught sneaking our goodie bags into the theater. Of course, Renee bought us all popcorn and soft drinks to ease her guilt.

In the candy bags were small boxes of red hots, a roll of Necco wafers, a box of Junior Mints and lots of bubble gum. All of this stuff has been around longer than most of the group. Renee's daughters, Ilene Diamond and Jana Pleggenkuhle were the chaperones. After the movie -- "Divine Secrets of the Ya Ya Sisterhood" -- the group moved to Z' Tejas in Summerlin for Shirley Temples, lunch and a rehashing of the past that included all of the funny stories that make life so interesting.

Sean O'Connell off to Bali: Chef Sean O'Connell, formerly of Shintaro at Bellagio, has set sail for the posh Bali resort, Legian, an all-villa getaway that caters to the upper-5 percent of the world's travelers. The decision to leave Las Vegas, albeit temporarily, did not come easy for O'Connell, but Las Vegas will remain his home. Chef Sean wanted to do one more tour of Asia before considering opening a restaurant in Las Vegas.

The talented chef will serve as food and beverage director and executive chef for Legian's two restaurants -- a casual beach house offering light fare and a view of the expansive beach -- and a continental restaurant. O'Connell will soon add a brasserie to the mix that will feature fusion-Asian foods, his specialty.

Will he get cabin fever being island-bound? "No, Australia and Singapore where I have friends are just a few hours away by plane." O'Connell will return to Las Vegas for a four-week vacation each year he's away.

Making waves: Blue Wave sushi and seafood restaurant in Green Valley (4300 East Sunset Road) has come a long way since I first dined there the week it opened. The comfortable bar is in full swing, and the buffet table that runs the length of the dining room is a gorgeous site for the outstanding array of foods. The displays are beautiful.

After my first visit I complained about the booths being too narrow. Somebody paid attention. The booths are now wider and much more comfortable. It's now my favorite place to sit. In addition to the food, I enjoy the service. Blue Wave has a food station separate from the buffet offering lobster (half of a small spiny lobster) every Saturday and Sunday, and prime rib on other days, that's also separate from the main buffet.

Only one lobster (two bites) to a customer. Don't expect the sweet briny flavor of a North Atlantic lobster. This small morsel is just OK. Perhaps it would have been better with the thick yellow sauce that masked the meat, but I didn't want it. The chef offered to get me one without sauce and personally delivered it to my table, then did the same thing for my friend. That same accommodating style is evident with all of the servers.

I'm no fan of buffets, but I like sushi and Japanese food, and I like being anonymous. Blue Wave fills the bill. There are more than 40 kinds of sushi, nigiri sushi, salads, shrimp, crab legs and many hot dishes. There's a fresh fruit bar and an appealing dessert section.

Lunch prices: Monday-Friday, $11.75; Saturday, Sunday and holidays, $13.75.

Dinner prices: Monday-Friday, $20.75; Saturday, Sunday and holidays, $22.75. Seniors, with ID get 20 percent off.

Bar hours: 11 a.m.-midnight daily; Happy Hour: 4:30-7 p.m. Mondays-Fridays; 11 a.m.-midnight weekdays and holidays.

Bellagio's Grant MacPherson celebrates: Bellagio Resort's Executive Chef Grant MacPherson has much to smile about these days. He and his wife Cheryl welcomed the arrival of Graeme MacPherson, June 26. The handsome babe weighed in at 7 pounds, 14 ounces. Grant is on paternity leave until Aug. 1 when he flies to NYC to cook at the James Beard House (by invitation only). Accompanying the joyful new dad will be Bellagio's new Banquet Manager Martin Heirling.

Sierra Nevada beer dinner at Rosemary's: Rosemary's Restaurant on West Sahara will join with Southern Wine & Spirits to present a Sierra Nevada beer dinner on July 16. Seating is limited for this special four-course dinner priced at $65, all inclusive. Included are a reception at 6 p.m.; a Sierra Nevada Brewery presentation at 6:45 p.m. and dinner at 7:15.

First course: Foie gras and veal country-style pate with julienne endive salad dressed with tasso (Cajun ham), black-eyed pea vinaigrette with honey-poached fig and a dollop Sierra Nevada mustard: Sierra Nevada Pale Ale.

Second course: Maytag Blue Cheese, dried fruit and duck confit rustic tart and a toasted almond vinaigrette and drizzles of brown sugar gastrique: Sierra Nevada Bigfoot Barleywine.

Third course: Coffee-smoked lamb kebobs on a bed of rosemary-grilled summer vegetables with a Sierra Nevada Porter caramelized onion coulis: Sierra Nevada Porter.

Dessert: Chocolate parfait with cream cheese mousse, pistachio tuiles (tile-shaped cookies) and fresh blackberries: Sierra Nevada Stout.

Please note: "Menu is subject to change at the chef's discretion." For reservations call 869-2251.

Short orders

Rumor mill at work: Telling tales of deals not yet signed is a no-no for the chefs involved. It could nix the deal, but that doesn't stop the eager roller balls who would rather write than be right. They close restaurants that are still open -- Mortoni's at Hard Rock Hotel is not closed, call 693-5000 for reservations -- and they rarely get the facts straight. Who would have thought that the restaurant scene would inspire so much lame second-guessing?

Lawry's appoints new executive chef: Ralph Sanchez has been named executive chef for Lawry's The Prime Rib Las Vegas. Sanchez has been a member of the Lawry's team since 1983, when he came to Las Vegas from Dallas where he was affiliated with Lawry's The Prime Rib for 19 years. Chef Sanchez has a major collection of Kawasaki motorcycles and has been featured in many national publications.

Todai Japanese buffet at Desert Passage: Todai Japanese Seafood Buffet has opened at Desert Passage at Aladdin. In addition to a variety of sushi, a hand roll corner, Udon and ramen section, salads, desserts and a crepe corner,Todai features a wide variety of hot foods.

Lunch: 11:30 a.m.-3 p.m. Mondays-Fridays, $14.95; Saturday, Sunday and holidays, $16.95.

Dinner: 5:30-9:30 p.m. Sundays-Thursdays, $25.95; 5-10 p.m. Fridays, Saturdays and holidays, $27.95.

Sweet news: A second Cookies by Design has opened in the Centerpoint Plaza Shopping Center at 10300 West Charleston. This is the fourth in Nevada. Featured are floral-like cookie arrangements for every occasion and for everyone from kids to grandfathers. Other cookie treats, too, including 13-inch pan cookies. The new location is open 8 a.m.-6 p.m. Mondays-Fridays; 10 a.m.-4 p.m. Saturdays.

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