Columnist Muriel Stevens: Celebrity chef Lagasse kids around

Friday, March 29, 2002 | 9:10 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.

Get there early for the Emeril Lagasse book signing at Borders Books Music & Cafe, at West Lake Mead and North Rainbow Boulevards in the Best of the West center on April 12. Lagasse will autograph copies of his new cookbook for kids, "Emeril's There's a Chef in my Soup" (HarperCollins, $22.99) from 2-4 p.m.

During a recent telephone conversation Emeril shared some thoughts about children and cooking. He's wanted to do this cookbook for a long time, but with a frenetic schedule it's a wonder that he managed to do it at all.

"I learned a long time ago that our future depends on our children," said the chef, who never met a kid he didn't like. "And I've discovered that kids eat better when they have a hand in cooking what they eat."

To further his beliefs about kids and cooking he gathered together a group of interested youngsters who met for brainstorming sessions. They met regularly and talked about what they like to eat, what they don't like to eat, and what they cooked, if they cooked. Many did, cooking the basics. With such involvement the kids shared with Emeril their innermost food feelings.

Taking the time to share a kitchen with a child is a most loving thing for any parent to do. Emeril's own mom, the often-mentioned Hilda, first let him observe what she did, then entrusted him with kid-size tasks. Before long he was cooking by himself, "starting with simple stuff, like vegetables and French toast."

We both agree that children are much more capable than parents believe they are. Kids love watching Emeril cook. Just watch the faces of the ones in his Food Network cooking-show audience. They're captivated by his every move. Every "Bam!" sends them into fits of glee.

I have a 5-year-old friend who has been watching Emeril since he was 3. He can't believe he's going to meet Emeril at the book signing. Emeril is making a special effort to personally welcome him. Azaan is the precocious son of Sun editorial assistant, Nadine Guy.

"Emeril's There's a Chef in my Soup" is suggested for kids 8 years and older, although younger children working with an adult would do just fine. What all kids will learn is much more than how to prepare their favorite foods, including safety tips and the importance of cleaning up so that Mom will let them cook again.

Why do kids like Emeril? As one in the group said, "I like Emeril because he is funny, he makes cooking fun and he always fixes your favorite food."

Me too, Emeril.

James Beard Awards finalists: For the first time ever, Las Vegas has two James Beard Foundation Awards finalists. Making it as one of the five finalists in any category is akin to being one of the five nominees for an Academy Award. The nominees are: Julian Serrano (Best Chef Southwest), executive chef at Picasso at Bellagio, and Michael Mina's NOBHILL (Best New Restaurant) at MGM Grand. This is the second time Serrano has become a Las Vegas finalist, and he previously won Best Chef in California when he cooked at Masa's in San Francisco. Mina, too, is a James Beard Awards winner.

Winners will be announced at the 12th annual James Beard Awards Gala The Spice Connection, May 6 at the New York Marriott Marquis.

Stratta cooks at Beard House: Renoir at The Mirage Executive Chef Alessandro Stratta will be the guest chef Wednesday at Beard House in New York City. With him will be Bernard Ibarra, who oversees all The Mirage restaurants including Samba Brazilian Steakhouse, Onda, Kokomo's, Mikado and Renoir.

A number of Las Vegas chefs have cooked at the former home of James Beard. After Beard's death the Beard Foundation raised the funds to purchase the historic property. Dinners are open to Beard Foundation members and their guests. Wendy and Michael Jordan (Rosemary's Restaurant) and Megan and Joe Romano (Aureole) are among the Las Vegas chefs who have been invited to cook at Beard House.

Station properties ready for Easter: Easter menus will be available at the restaurants, buffets and cafes at Boulder Station, Green Valley Ranch Station Casino, Palace Station, Sunset Station and Santa Fe Station. Regular menus will be available in the restaurants as well.

Among the many traditional Easter offerings are a variety of lamb choices, baked ham and the ubiquitous prime rib. Choices vary at each Station, as do the prices. Most of the restaurants (not the cafes or buffets) accept reservations -- always a wise thing to do on a holiday.

Short orders

Wine & Spirits Focus: Bon Appetit Wine & Spirits Focus at Bellagio, a three-day food and wine extravaganza April 19-21, will again benefit the Make-A-Wish Foundation. Friday's opening event, The Grand Tasting, will bring together more than 45 celebrated Las Vegas chefs and restaurants and at least 100 wineries and spirits producers. Saturday's offerings are private tastings and workshops where guests can choose from culinary seminars led by notable experts.

The weekend closes on Sunday with a posh champagne and jazz brunch at MGM Grand. Among the participating chef luminaries are Charlie Palmer (Aureole and Charlie Palmer Steak), Susan Feniger and Mary Sue Miliken (Border Grill Las Vegas and Green Valley), Todd English (Olives), Gabino Sotelino (Mon Ami Gabi), Roy Yamaguchi (Roy's) and Julian Serrano (Picasso). Tickets are limited. For price and additional information call (888) 343-6287 (34-FOCUS) or visit bonappetit.com and click on Bon Appetit Promotions.

Food & Beverage Directors to honor Peltyn and Kane: Sandy Colon Peltyn, vice president of business development and community affairs for Martin & Peltyn Inc., and Chef Ed Kane, chairman of the Culinary Arts Department at Southern Nevada Vocational Technical Center and adjunct professor at University of Nevada, Las Vegas, will receive the coveted Artrui Award and the Culinary Achievement Award at the 11th annual Awards Evening.

Said FBDA President David Hensen: "Chef Kane and Mrs. Peltyn's contributions to our community touch a vast number of students and adults through their involvement not only in the hospitality industry, but in other areas at well." This always-smashing gourmet event, with entertainment, will take place at Caesars Palace in the Palace Ballroom May 31. Tickets are $195 per person. For reservations call FBDA, 731-7593.

Heroes dine free at Station Casinos: On the third Tuesday of every month local firefighters, police officers, emergency medical personnel, teachers and military veterans can dine free at the Station Casino Feast Buffet of their choice. The original promotion this month was so well- received the company is making "heroes dine for free" a monthly event. Each "hero" must be 21 to participate and show valid identification of their profession. Beverage, tax and gratuity are not included.

Get ready for Craftsteak at MGM Grand: Tom Colicchio, chef/owner of New York's esteemed Gramercy Tavern and the red-hot Craft, will open Craftsteak at the former Brown Derby locale on the Studio Walk. Colicchio is another nominee for the 2002 James Beard Foundation's Outstanding Chef Award and for Craft for Best New Restaurant Award.

MGM Grand President Gamal Aziz says that Craftsteak will bring something unique not only to MGM Grand, but overall to the Las Vegas dining scene. A May opening is anticipated.

Ethel M always a fine Easter gift: It's never too late to celebrate a holiday or special occasion with Ethel M chocolates. The spring catalog is filled with Easter treats and keepsakes all beautifully beribboned and bowed. Check out the gift of the month plan -- 12, six or three months. Talk about sweet presents.