Columnist Muriel Stevens: St. Pat’s options make it easy to be green

Friday, March 12, 2004 | 8:32 a.m.

Oh Paddy dear, did you hear the news that's going 'round? There are pubs galore and even more in Old Las Vegas town.

There will be more blarney than any Irishman or wannabe could dream of when JW Marriott begins its marathon six-day St. Patrick's Day celebration today at J.C. Wooloughan's Irish Pub. Festivities gather steam through St. Patrick's Day.

This is the time of the year when being green like Kermit the Frog makes you a member of a clan. So gather a shamrock for your lapel and strut on over for the entertainment, great grub and brews, giveaways and more, not to mention major blarney. It all begins tonight at 9.

There will be a "Battle of the Clans Music Festival" at 8 p.m. Saturday in the Blarney Castle Room (Valencia ballroom).

On Sunday traditional Irish dancing is one highlight of this day, and is ideal for families. So bring the wee ones to watch the spirited dancing and maybe even join in.

Says Declan McGettigan, director of food and beverage, "Come in for a wee bit of food and drink and watch our Celtic dancers at their best." And don't forget those bagpipers.

Continue the celebration of one of Ireland's favorite holidays each day until the grand finale Wednesday. Cover charges of $10 and under per person apply today, Saturday and Tuesday. There's more, so I suggest calling 869-7777 or visiting www.jwmarriottlv.com for information and reservations.

St. Patrick's Day at Spago: At Spago in the Forum Shops at Caesars, Wolfgang McPuck's puckish elves led by Corporate Executive Chef David Robins add their own style to such classic Irish fare as corned beef and cabbage with zesty grainy mustard.

There are no leprechauns waiting at the pot of gold to steal the loot -- your prize is Spago's signature lamb and barley soup with autumn vegetables. And any savvy Celt would dance a jig for Chef David's savory steak and Guinness pie. Who needs a pot of gold? The Lucky Charm cocktail made with melon liqueur is a treasure. For reservations or more information call 369-6300.

Palms celebrates the wearin' o' the green: Fantasy Market Buffet at the Palms will feature St. Patrick's Day dishes from 4 p.m. to 10 p.m. Included are potato-leek soup, Irish lamb stew, corned beef and cabbage, roast leg of lamb, chicken-leek pie, broiled lamb chops and trout with a honey-cream sauce. At the carving station will be corned beef, prime rib of beef, bone-in ham, brisket of beef and much more. A variety of desserts will include a bit of green amidst the pies, cakes, cookies and pastries. This St. Patrick's buffet price is $10.99.

The Palms Sunrise Cafe will include such Irish items as Buckingham's Irish Stew or corned beef and cabbage with a pungent horseradish sauce or trout. The price is $10.99 each and includes a choice of soup or salad and dessert -- Irish sherry trifle.

Riviera goes green: Kristofer's at the Riviera will offer a complete St. Patrick's Day dinner at $25.95 per person. Included are a glass of Michelob or Bud Light on draft, a choice of potato-leek soup or Caesar salad, a choice of corned beef and cabbage with caramelized onion whipped potatoes or poached salmon with Irish butter sauce, rosemary potatoes and fresh asparagus, and for dessert, apple-oatmeal crisp with Irish whiskey cream. Coffee or tea is included. Reservation number: 734-5110.

Kady's will offer a St. Patrick's Day menu from 11:30 a.m. to 10 p.m. Price, $13.95, includes a choice of soup or salad, a choice of corned beef and cabbage with boiled potatoes and carrots and Irish soda bread or Bunratty Castle pork ribs with honey-whiskey sauce, cheddar potato croquettes and cabbage or Irish pork roast with apple stuffing. Dessert choices are apple pie a la mode or Irish Cream cheesecake.

Dining series at UNLV: Welcome back to the luncheon/dinner series produced by UNLV's Department of Food and Beverage. The a la carte selections are served in the Boyd dining room on the second level of the Frank and Estella Beam Hall.

Themes and dates for the spring 2004 luncheons are: Limerick's Irish Pub on St. Patrick's Day; Great Steak and Potato Company, March 24; Red Lobster, March 31; En Fuego, April 14. Lunches are served from 11 a.m. to 1:30 p.m. Themes are carried out not only in the food, but in the decor and service style. Menu items are priced from $1.95 to $8.95. Reservations are not available; seating is on a first-come policy. Groups of 10 or more can call Chef Jean Hertzman (895-3866) for special arrangements.

Capstone Steak House in the Boyd dining room features casual dining Thursday and March 25. Dinner is served from 5 p.m. to 7:30 p.m.; Happy Hour drink specials are available in the lounge from 4:30 p.m. to 5:30 p.m. Featured are steaks, live Maine lobster, prime rib and specials developed by the students. Entree prices range from $10 to $25. Included are soup or salad, fresh vegetables and a choice of starches. An a la carte appetizer and dessert menu are also available. Reservations are recommended, but not required. Call 895-1330. Most major credit cards accepted.

Russell's ready at Community College of Southern Nevada: Russell's Restaurant at CCSN is again offering complete lunches or dinners for $5.95. Meals include everything from soup or salad to dessert and beverage. CCSN's culinary programs have won many awards. Many of the culinary arts and food and beverage management students are already working while they study and refine their craft.

For information about the themed lunches and dinners and service times call instructor Joseph Quagliano -- 651-4701.

Roy Yamaguchi and friends cook at Roy's: Recently returned from Hawaii, where he celebrated the 15th anniversary of his Roy's in Hawaii, Yamaguchi again joins with celebrity chef friends and his own talented chefs.

Dinner will take place at Roy's East Flamingo Road location (at Paradise Road) from 5:30 p.m. to 10 p.m. Thursday. This five-course dinner is priced at $75 per person (does not include gratuity or tax) and includes a different wine with each course.

Joining Roy are Chefs Philippe Risoli (Aureole) and Jacques Van Staden (Alize at the top of the Palms) and Mitch Preston of Chateau St. Jean winery.

Roy's Las Vegas Chef Brandon Konishi will prepare the first course: Sunset Sushi Trio Triangle Hamachi Roll, Island Moi Ceviche and Tasmanian Ocean Trout Tartare. With it a crisp La Petite Etoile Fume Blanc.

Chef Risoli's second course: pan-seared day boat scallops with artichoke puree, sauteed walnuts, apple chutney and blood orange will be paired with 2000 Belle Terre Chardonnay.

The third course is prepared by Chef Van Staden: roasted Hawaiian Spearfish wrapped in smoked goose ham and placed in a Spam croustade. A good match for the 2000 Sonoma County Pinot Noir.

For the fourth course Yamaguchi and Ryan Leto from Roy's Restaurant Hawaii Kai offer seared ahi and wagu pork belly lau lau with caramelized Maui onions, XO rice and beurre rouge, paired with a 2000 Cabernet Sauvignon.

Dessert, created by Noah French from Roy's Restaurant La Jolla, is a "free-formed" passion fruit creme brulee with Cara oranges, dragon fruit, kiwi and golden raspberries. A '99 Belle Terre Late Harvest Riesling is a fine match, a lovely dessert wine.

For reservations call 691-2053.

Sammy's Woodfired Pizza supports reading: Mac King, Harrah's comic magician, and Sami Ladeki, owner of Sammy's Woodfired Pizza, wrap up their efforts on behalf of The Public Education Foundation's Clark County Reads program with a second March reading party at 4 p.m. Monday at Sammy's Woodfired Pizza, 6500 W. Sahara Ave. Kids and their parents will enjoy pizzas and soft drinks while King reads to them.

"To me reading is the key to success as a human being," said King. Now that's profound, not funny, but it's just one of the reasons to support this program. Clark County Reads continues through March 31.

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