Las Vegas Sun

March 28, 2024

Columnist Muriel Stevens: Successful ‘Grand Slam’ complemented by great food

Muriel Stevens' dining column appears Fridays. Her shopping and travel columns appear Wednesday. Reach her at (702) 259-4080 or [email protected].

The "Andre Agassi Charitable Foundation's Grand Slam for Children" Saturday at MGM Grand Arena attracted a record number of supporters and was a well-orchestrated evening full of culinary highlights.

After a cocktail hour at the MGM Grand Conference Center, more than 900 guests enjoyed a dinner of Australian sweet water lobster threaded through a timbale of Italian couscous.

This attractive first course was followed by a delightful roasted chicken breast stuffed with truffled chicken mousse atop a bed of ravioli filled with braised short rib meat in a pool of flavorful Madeira consomme. The Kirsch-infused cherries on the side were a heady companion. the chicken was not only delicious, it was piping hot.

Dessert was a tribute to Sir Elton John and Billy Joel. The dish was a cunningly conceived chocolate piano filled with a generous portion of chocolate mousse, swirled with chocolate and raspberry sauce and decorated with a variety of glazed berries.

With coffee came trays of bite-size pastries and candies. Throughout dinner a number of wines selected (and donated) by Southern Wine & Spirits of Nevada were poured.

The noisy and wonderful evening was accentuated by an abundance of table-hopping, and the auction was a huge success, raising more than $12 million. All in all, another winner for Grand Slam for Children.

Guest chef dinners debut at Andre's: Andre's French restaurant at Monte Carlo will feature its premiere guest chef, Yvon Goetz, on Oct. 23. Goetz is Chef de Cuisine at The Dining Room at the Ritz-Carlton, Laguna Niguel, Calif., and has won many awards for his outstanding cooking.

The five-course dinner ($125, not inclusive) will include contemporary French and Mediterranean specialties along with a touch of flavor from the chef's native region of Alsace.

Included are an appetizer of Dungeness crab meat, roasted red pepper mille-feuilles and organic tomato sorbet; seared imported turbot wrapped in sweet potato and black truffle; roasted California squab on a crispy wild mushroom and celery root cake; Colorado lamb medallions with spinach and feta cheese, eggplant and Yukon Gold potato layers and red pepper jus; and assorted desserts.

A variety of wines will be served throughout dinner. Seating is limited, and reservations are now being accepted. Call 798-7151. This is the first in a series of guest chef dinners that will take place at Andre's.

Chefs Michael and Wendy Jordan at Beard House: The Jordans, chef/owners of Rosemary's Restaurant on West Sahara and Rosemary's at The Rio, will return to New York to cook at the Beard House Oct. 18.

The James Beard Foundation bought the home of the legendary American chef after he died and hosts weekly dinners that are always sold out.

The Jordans win raves every time they appear. Among the special fare featured at the dinner will be: chestnut soup with duck confit, prosciutto-wrapped Alaskan halibut, crispy veal sweetbreads, peppered and seared bison tenderloin, scrumptious desserts and more.

It's probably already sold out, but it's worth a try if you plan to be in NYC. Member price is $100; guests, $125. Call Beard House for reservations -- (212) 627-2308.

Bahama Breeze introduces new flavors: Bahama Breeze restaurant in the Hughes Center at Paradise Road and East Flamingo Road is adding new flavors that have recently emerged in the Caribbean, according to executive chef Rick Crossland, who partnered with nutritionist and best-selling author Pam Smith, R.D., to develop the new menu items.

Crossland is a recognized authority on the cuisine of the Caribbean and is a Caribbean Culinary Federation board member. He judges the annual cooking competition, "The Taste of the Caribbean." It took place Oct. 3 to Oct. 5 in Ochos Rios, Jamaica. The competition features teams of chefs from 12 island countries.

"Caribbean chefs are the inspiration behind our offerings at all Bahama Breeze restaurants," said Crossland. "We translate their creativity into dishes that appeal to the American palate."

Bahama Breeze eateries offer made-from-scratch Caribbean specialties from "a cornucopia of cultures," island-inspired drinks and live island music.

Cannery goes Hawaiian: The Cannery in North Las Vegas will host the Da Kine Hawaiian Reggae Concert Oct. 25 at The Club. An added treat is the variety of Hawaiian foods that will be offered, and a number of retail vendors will be set up on the festival grounds and pool area. Tickets are $18; the event is open to all ages; children under 10 are free. For more information call 507-5700.

Wine Dinners:

Wolfgang Puck's Postrio at The Venetian will give wine enthusiasts an opportunity to taste the eagerly awaited 2001 Bordeaux on Oct. 29. Fete de Bordeaux, $250 per person, will feature a five-course meal prepared by Puck's partner and Postrio Executive Chef John LaGrone. Each course has been tailored to pair with the distinctive properties of each wine.

Included among the wines are: Chateau Laugoa Barton 2001, Chateau Leoville Barton 2001, Chateau Lynch-Bages 2001, Chateau Les Ormes de Pez 1982, Chateau Les Ormes de Pez 1996 and the Chateau Blanc de Lynch-Bages 2001. Featured with dessert is the Chateau Rieussec 1989.

This is the first of only six Fete de Bordeaux dinners being held in the United States and the only one in Nevada to debut the 2001 vintage. Those attending will meet the event's guest of honor, Jean Michel Cazes, owner of Chateau Lynch-Bages. The acclaimed Bordeaux house has been producing fine wines since the 16th century.

Dress is business attire. The event begins at 6:30 p.m. with a champagne reception. Reservations are required. Call Madeline Benito at 369-0360 for reservations and additional information.

Paris Las Vegas will host "An evening of fine food and wine, Parisian-style" Oct. 15 at Les Artistes Steakhouse. This Benziger winemaker's dinner will feature a four-course dinner and dessert with Benziger wines for $95 per person, all inclusive. Reservations are required. Call Paris restaurant reservations -- 967-7999.

Kendall-Jackson wines will be featured at a wine dinner at the Stratosphere's Top of the World Restaurant and Lounge Oct. 22. Five courses will be paired with the "diverse varietals of Kendall-Jackson." Dinner has been designed by Chef de Cuisine Stephen Wolff with input from sommelier Dean Wachstetter and Stratosphere Executive Chef Mario Andreotti and general manager Richard Hanano. The cost is $95 per person, all inclusive. Space is limited; reservations are required. Call 380-7605. Top of the World is on level 106.

Il Fornaio at Green Valley Ranch Station: Every month at Il Fornaio, Chef/partner Gianluca Sarti celebrates the culinary diversity of Italy's 20 regions. Dishes from the chef's native region, Emilia-Romagna, are being featured through Oct. 19. Prices are moderate, and the service and ambience are lovely. Italian wines are offered by the glass or bottle. Half glasses are also available. Dress is casual. Call 617-7777 for reservations.

archive