Columnist Muriel Stevens: Reid dinner part of Four Seasons’ juggling act

Friday, Sept. 20, 2002 | 9:52 a.m.

Saturday night the posh Four Seasons hotel was as much a champion as Oscar De La Hoya, who emerged victorious over Fernando Vargas in the boxing event next door at Mandalay Bay.

Two weddings, a private prefight party for HBO and a dinner honoring Sen. Harry Reid would have taxed the resources of larger resorts, yet the Four Seasons never faltered.

All of these parties took place at approximately the same time.

"We are at our best when we stretch our comfort zone and are operating at maximum capacity," said Four Seasons Director of Food and Beverage Tamir Shanel, "and we love it."

There was a wedding in the Acacia Ballroom and a wedding in the Mesquite Room (70 people expected, 112 showed up), HBO's party filled the Palm Lounge, and in the Grand Ballroom the Clark County Public Education Foundation's annual Education Hero Dinner honoring Reid attracted more than 500 guests.

It was a lively evening with a champagne reception and live auction followed by an excellent program with accolades for Reid, entertainment (impressionist Andre-Philippe Gagnon) and dinner.

Reid's exemplary private and political life has "always been focused on education," former CCPE Hero Jim Rogers said. It was a theme repeated throughout the program.

Students from the Las Vegas Academy of International Studies and Performing and Visual Arts, Sig Rogich Middle School, Palo Verde High School, Basic High School, Harry Reid Elementory School, K.O. Knudson Middle School, Greenspun Junior High School, the University of Nevada, Las Vegas and many more entertained. It was a joyous event.

Emcee Ann Lynch and CCPE Chairman Sig Rogich orchestrated the program; Education Hero Awards were presented by Rogich, County Commissioner Erin Kenney, Judi Steele, Reid Elementary School and Basic High School.

Dinner created by Executive Chef Wolfgang von Weiser and Senior Sous Chef Richard Luttman was a delight: savory mushroom and cheese ravioli were topped with baby arugula and arugula pesto; a duet of beef tenderloin and grilled sea bass was accompanied with wild mushroom risotto and slender green beans. Small apple tarts Tatin were topped with a lacy praline cup filled with cinnamon ice cream. The dessert was one of Pastry Chef Jean Luc Daul's delectable originals.

Wine Experience in Las Vegas: For the first time in its 21-year history Wine Spectator will bring its fine wine and dining extravaganza to Las Vegas from Oct. 17 through Oct. 20 at The Venetian.

Wine experts and novices will lift their glasses in tribute to this exciting wine event that attracts a global crowd of wine aficionados. This extraordinary event sells out months in advance, but individual tickets are available for the Grand Tasting evenings ($225 each) and for the Grand Award Banquet ($350).

Tickets for the complete weekend package are $1,550. Proceeds from the Wine Experience benefit the Wine Spectator Scholarship Foundation. The Foundation assists students pursuing careers in the wine and food fields.

For tickets or a schedule of events fax (212) 481-1523 or see the ad in the current issue of Wine Spectator. Additional information may already be available at winespectator.com.

JW's at The Rio ready to go: Such mouth-watering specialties as a triple cut short rib ($14), a 16-ounce "charcoaled" New York strip steak and hot pastrami with roasted potatoes and cabbage will be the order of the day when Joe Romano's JW's Tavern opens at The Rio on Saturday. A visit to the tavern a few days ago had me yearning for some of the homespun dishes.

JW's is an attractive, casual eating and drinking place owned by a chef who cooks everything from scratch. "It's the only way to go," the young chef says. A separate takeout window will offer sandwiches, wraps, salads, fresh fruit, pastries, smoothies and coffee and fancy coffee drinks. Fine Illy coffee is the house brand.

Among JW's many features are a daily Happy Hour from 3 p.m. to 5 p.m. with food and drink specials, pizzas with traditional or upscale toppings, private lunches and off-premise catering.

Most menu items are available for takeout. Reservations are accepted, but not necessary, not even for large parties.

"I want people to react to JW's as a fun and exciting atmosphere with great food and beverages at reasonable prices," Romano says. "Our beer selection may not be the largest in town, but it's one of the best. We have 12 hand-selected beers on tap and, of course we've got all of the regular beers, too."

JW's Tavern hours: 5 p.m to 3 a.m. daily.

Short orders

Olio! at MGM Grand: Lunch is now being served at olio! at MGM Grand's Studio Walk. Executive Chef Clay Conley (formerly with Olives) is offering an eclectic lunch menu that includes such signature items as a meatball panini, beef carpaccio pizza with mixed greens, chive and potato raviolini with pan-roasted shrimp and ricotto gnocchi.

Lunch is served 11:30 a.m. to 2 p.m. daily; dinner from 5 p.m. to 10 p.m. Sundays through Thursdays and 5 p.m. to 11 p.m. Fridays and Saturdays. A bar menu is available in the lounge after olio's dining room closes. The lounge remains open until the wee hours of the morning on weekends. For reservations call 891-7775.

Wolfgang Puck celebrates 10 years: Register for the chance of a lifetime through Nov. 30 at any of the four Wolfgang Puck Fine Dining Group's Las Vegas restaurants. Imagine having a chance to have Wolfgang Puck come to your house to cook a dinner for 10.

Puck led the way to making Las Vegas a dining destination. His success in Las Vegas has inspired the "Wolfgang Cooks For You" Sweepstakes and a new program Compliments of the Chef as a way to say thank you for 10 successful years in Las Vegas.

"Since we arrived, it's been the locals who have been the driving force behind our good fortune," said Tom Kaplan, senior managing partner of Wolfgang Puck Fine Dining Group. "So there is no one better to share our anniversary than those who have been with us since the beginning."

Register for the sweepstakes at any Puck property, Chinois and Spago at the Forum Shops at Caesars; Trattoria del Lupo at Mandalay Bay and Postrio at The Venetian. Only one entry per person per visit. Locals love the Compliments of the Chef program. Reservations are guaranteed. Inform the host or manager upon arrival and receive preferred seating; and with the purchase of an entree receive a free appetizer or dessert.