Columnist Muriel Stevens: Wild Oats is conscious of our environment

Friday, Feb. 27, 2004 | 8:21 a.m.

Step up to the cold section of the takeout deli counter at any Wild Oats market and help save our environment.

It's true. The plastic containers that are showing up at both Las Vegas stores are made from a corn-based resin called Nature Works PLA. Wild Oats plans to have these easily composted containers in all 75 Wild Oats stores nationally by the end of March.

These new food containers will replace the traditional plastic deli containers commonly used for cold foods such as pasta, salads, fruits, cheese, desserts and more. Do not put these containers in the microwave; it doesn't take much heat to break them down. I conducted my own test in my office microwave using the small plastic box that held the tabouli I'd had for lunch.

In less than one minute the plastic began to collapse; 30 seconds more and it was almost wiped out. This corn-based plastic begins to break down at approximately 135 degrees, so keep it in a cooler, not out in the hot sun, if you're the outdoor type.

Corn-based, plastic-like cups, 500,000 of them, were used by visitors to the 2002 Winter Olympics in Salt Lake City. Instead of being a burden, the used cups were simply composted and quickly turned into dirt.

"This is a giant step in our continuing efforts to seek the cleanest, freshest, most environmentally sound products and procedures that contribute to the health and well-being of our customers and employees," said Bruce Bowman, Wild Oats senior vice president of operations.

"It's kind of remarkable that these containers come from the earth and return to the earth in a completely safe and non-polluting manner."

For more information about Wild Oats environmental programs call (800) 494-9453 or visit www.wildoatsinc.com.

"Menus with Meaning" a delicious fund-raiser: Raise your glass to those wonderful women chefs who never abandoned their dreams, even if it meant having to open their own restaurants to get a foot into the big boys' kitchen cabinet. Make a reservation at any restaurant participating in "Menus with Meaning," a series of exceptional fund-raisers to benefit Women Chefs & Restaurateurs' Scholarship and Mentorship, and you will be supporting tomorrow's culinary superstars and honoring the contributions "Of all women in the restaurant and culinary field."

More than 80 restaurants in 53 different cities will present dinners through March 15. On Tuesday the first Las Vegas benefit will take place at the Hard Rock Hotel's Simon Kitchen & Bar, owned by Elizabeth Blau and Chef Kerry Simon.

Simon has designed a four-course menu, which will include English pea soup with Jonah crab and creme fraiche, roasted duck breast salad with mixed greens, and dried cherries and pecans. Guests may choose Atlantic halibut with herbed fava beans, ginger mushrooms and cherry tomatoes or grilled prime hanger steak (the French call it "onglet") with a twice-baked truffled potato. This succulent piece of beef is magic when expertly prepared, as it is by Simon.

Simon Kitchen & Bar was the first to bring cotton candy to the table. Pastry Chef Justin Nilson offers homespun, nostalgic desserts which make everyone so happy -- a sampler plate with lemon tarts, mini apple pot pies, cookies warm from the oven and milk, memorable banana bread cupcakes, warm chocolate pudding cake and more.

Sterling wines will be served at all dinners. Sterling Vineyards is a proud sponsor of Menus with Meaning.

Seating is limited to 50; Tickets are $120, all inclusive. For reservations call 693-4440.

For a complete list of participating restaurants visit www.womenchefs.org or call (877) 927-7787.

Wine tasting and scholarship awards at CCSN: Wine, spirits, hors d'oeuvres, jazz and a silent auction are some of the highlights of CCSN's Cultural Diversity Scholarship Fund-Raiser taking place Saturday at the Palace Station Ballroom from 7 to 11 p.m. Emcee will be TV personality and community activist Lillian McMorris.

Among the sponsors are Southern Wine & Spirits of Southern Nevada, the International House of Blues Foundation, The Oasis 105.7 FM and the Cultural Diversity Scholarship Fund-Raiser Committee. Tickets are $30 in advance and $30 at the door. Tickets can be purchased at all Lee's Discount Liquor locations, Station Casinos Awards Centers and CCSN's Nicholas J. Horn box office.

Jean-Louis Palladin Foundation awards grants: The Jean-Louis Palladin Foundation is offering awards for working chefs and cooks with at least three years experience. Those selected will spend two to four weeks living and working with growers and producers. Each award will cover expenses and support during the internship.

This is the first year the awards will be given. Applications will be reviewed and judged by a panel of chefs appointed by the board of directors of the Jean-Louis Foundation. To be considered for the 2004 awards, click on www.jlpfoundation.org. Carefully fill out the application and submit by May 15.

"Movie Menus": "Movie Menus," by Francine Segan (Villard, $16.95), is an ideal companion for an Oscar-night party. Hundreds of recipes, photos and famous lines, as well as bloopers, will add spice to Oscar night. The photos are a kick and the bon mots are priceless. Remember these lines from "The Odd Couple" with Walter Matthau and Herb Edelman. Walter to Herb: "You want brown sandwiches or green sandwiches?" Herb to Walter: "What's the green?" Walter to Herb: "It's either very new cheese or very old meat."

Enjoy the Oscars. May all of your favorites win.