Former Lt. Gov. Lorraine Hunt-Bono and chef/restaurateur Georges La Forge were honored during the Las Vegas Food & Beverage Directors Association 16th annual Black-Tie Gala Fundraiser Saturday at Treasure Island.
Proceeds from the dinner and auction benefited the organization's scholarship program and underprivileged children.
Elizabeth Foyt of Las Vegas Magazine presented the Autrui Award to Hunt-Bono in recognition of her commitment to promoting Nevada tourism and business. Her family owns the Bootlegger Bistro.
Review-Journal columnist Norm Clarke presented the association's Culinary Award to La Forge, who opened the Pamplemousse Restaurant on Sahara Avenue in 1976.
Scholarship awards of $10,000 were given to the University of Nevada, Las Vegas School of Hotel Administration; $5,000 to the Community College of Southern Nevada; and $2,500 apiece to Southern Nevada Vocational Technical Center and Area Technical Trade Center. A special presentation of $5,000 was made to the Make-A-Wish Foundation to grant the wishes of two children.
This year's theme, "The World Dines Here," gave the chefs of Treasure Island the opportunity to showcase a menu representing their own restaurants.
The reception offered duck confit spring rolls, sesame noodles with spicy tuna, minisliders and curried lobster en croute, along with tastings of world class wines and champagnes, imported beers, an ice bar dispensing peach and grapefruit martinis, a sake bar, a tequila bar and a call-brand bar.
Among the guests seen participating in the silent auction were Sarah and Joe Scott, Bill Hiers, Siegfried Pumberger, Tim Gross, Karen and Alan Asch, Joseph Stafford, Bobby Williamson, Deborah Ashton, Karen and Joe Iglesias, Rena Love, Maya Harmon and Tom Hill.
Members of Hunt-Bono's family on hand included her mother, Maria Perry; grandchildren Roman and Zia Mancuso; and son, Ron Mancuso, with his wife, Tina.
Gary Doucet, food and beverage director of Treasure Island and chairman of the Food & Beverage Directors Association of Las Vegas, gave welcoming remarks. Sue Manteris, KVBC-TV, Channel 3 news anchor, was mistress of ceremonies.
The Vince Falcone Trio entertained during the gourmet dinner that included selected wines accompanying each course.
Grazing gourmets: The Alliance of Black Culinarians hosted its 17th annual Gourmet Grazer Sunday at Cashman Field Exhibit Hall.
Ricky Burse, executive chef at both the Eldorado and Jokers Wild casinos in Henderson, was voted Chef of the Year by the alliance.
The event provided scholarships to aspiring culinarians.
Eldorado and Jokers Wild casinos set up a buffet offering crawfish jambalaya, barbecued ribs, chicken, and beans and rice.
Sam's Town did oxtail, turkey legs, scallops, bread pudding and a chocolate fountain for dipping fresh fruit.
Santa Fe Station contributed jerk chicken, black-eyed peas, collard and mustard greens, corn bread, pulled pork, dirty rice and banana pudding.
The Tropicana's buffet station, decorated with ice carvings of pineapples, offered cabbage, macaroni and cheese, shrimp Creole and prime rib.
Mandalay Bay roasted Kahlua pigs served with fried plantains, blackened catfish, and blue crab and conch fritters.
The Mirage did chipotle barbecued ribs, curry chicken wings and sweet potato pie.
There also were kiosks offering African art objects, decorator pillows and clothing.
Announcement party: Janet and Andy Blumen, founders and chairmen of the Foundation for an Independent Tomorrow, opened their Park Towers home June 20 for a reception to announce the honorees of the 10th annual Norte di Carnevale gala: the founders of Nevada Women's Philanthropy, Heather duBoef, Dena duBoef, Marcelle Frey, Dana Lee, Trina Pascal and Tawny Sanders.
Guests including Lovee and Bob Arum, Susie Molasky, Parvin and Ted Jacobs, Craig Johnson, Kari and Bret Bicoy, Karen and Morgan Cashman, Caty Crockett, Juanita and David Wasserman, Sandy Peltyn and Hilary Westrom heard about the success of the one-year-old Nevada Women's Philanthropy group and its contribution to the foundation.
The cocktail reception hors d'oeuvres and food stations were offered by the Four Seasons.