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Gala Event

September 04, 1986|BETSY BALSLEY | Times Food Editor

There are fund-raisers and fund-raisers. No matter how worthwhile the cause, some are duds--affairs where you wish you had just sent a contribution and missed all the hullabaloo.

One fund-raiser that is not to be missed, however, is the extravaganza put together each year by energetic Los Angeles chef Wolfgang Puck of Spago and Chinois on Main to benefit the Los Angeles Chapter of Meals on Wheels. Meals on Wheels is a national charitable organization that provides and delivers regular meals to the elderly, disabled and others in need.

This year actor and food buff Vincent Price joins Puck as honorary chairman for the 4th Annual American Wine and Food Festival to be held from 6 to 10 p.m. Sept. 13 at the Pacific Design Center at Melrose Avenue and San Vincente Boulevard in West Hollywood. The gala event is expected to draw at least 1,000 attendees and to raise $100,000 for the charitable cause.

Forty premiere wineries, both domestic and foreign, will provide a sumptuous array of wines for guests to enjoy as they wander around sampling the specialties of 15 well-known U.S. chefs and one from France. Among those contributing their talents are New York-based chefs Larry Forgione, of An American Place, Anne Rosenzweig of Arcadia, Nancy Silverton (formerly of Los Angeles) and Jonathan Waxman, also a former Angeleno, now of Jams, Buds and Hulot's in New York.

For the Record
Los Angeles Times Thursday September 11, 1986 Home Edition Food Part 8 Page 21 Column 1 Food Desk 1 inches; 33 words Type of Material: Correction
The story in the Sept. 4 Food section concerning the American Wine and Food Festival's fund-raiser for Meals on Wheels credited the wrong person with the recipe for Fig and Mascarpone Butter Cookies. The recipe came from Nancy Silverton.

Other visiting chefs are Dean Fearing of the Mansion on Turtle Creek and Jean Marie Josselin and Steve Singer of Crescent Court Hotel in Dallas; Mark Miller of the Coyote Cafe in Sante Fe, N.M.; Jimmy Schmidt, Rattlesnake Club, Denver; Bradley Ogden, Campton Place Hotel, and Jeremiah Tower, Stars, San Francisco; Alice Waters, Chez Panisse and Cafe Fanny, Berkeley; Patrice Lelaurin, Chateau de Saran, Epernay, France.

Local chefs are Peter Rosenberg, Hotel Bel-Air; Lydia Shire, Four Seasons Hotel (scheduled to open next March in Beverly Hills); restaurateur Piero Selvaggio of Valentino and Primi; and Puck. Maida Heatter, author of a number of dessert cookbooks, will also be present with some of her fabulous cookies.

Additional Donation

In addition to an evening of food, wine and dancing, those attending will find raffle tickets available for an additional donation that will bring the lucky winners such prizes as a week's vacation for two in Tahiti, a dinner for six at Michaels in Santa Monica with limousine service and a case of Acacia Marina 1983 Chardonnay (magnums), a weekend for two in New York at the Pierre Hotel with a dinner at An American Place, a weekend for two in San Francisco at Campton Place Hotel with a dinner at Stars and many others.

Tickets for this year's festival are available for a $125 per person donation by calling (213) 652-3706 or by writing to: American Wine and Food Festival, c/o Spago, 8795 Sunset Blvd., Los Angeles 90069.

For those who would like to try their hands at preparing some of the foods to be served during the evening, several of the chefs agreed to share their recipes. The recipes were adapted for home use in The Times Test Kitchen. LARRY FORGIONE'S GOAT CHEESE CREPES WITH SWEET ONION SAUCE

1 cup flour

1 egg

1 egg yolk

1 cup milk, about

Salt, pepper

3 tablespoons chopped parsley

1 tablespoon chopped chives

2 tablespoons butter

Olive oil

1 (10 1/2-ounce) log goat cheese

3 tablespoons finely shredded basil leaves

2 tablespoons chopped black olives

1/2 cucumber, skin scored lengthwise with fork and cut in 12 thin slices

Sweet Onion Sauce

8 teaspoons finely slivered black olives

Sift flour into mixing bowl and add egg and yolk. Stir in enough milk to make smooth paste. Gradually add additional milk and mix until batter is smooth. Season to taste with salt and pepper. Add 1 tablespoon parsley and chives and stir well.

Heat butter until foamy and light brown. Whisk into batter, then let batter stand at least 2 hours.

Thin batter with more milk, if necessary, until consistency of whipping cream. Brush 7-inch non-stick crepe pan with thin film olive oil and place over medium high heat. When hot, add about 3 tablespoons batter and swirl to coat pan. Cook crepe until lightly golden on one side, about 1 minute. Flip and cook other side 30 seconds. Continue with remaining batter, making 8 crepes. Stack finished crepes between wax paper sheets.

Bring goat cheese to room temperature. Mash in mixing bowl with 2 tablespoons olive oil until soft and smooth. Stir in basil, remaining 2 tablespoons parsley, chopped olives and season to taste with pepper. Using narrow spatula or butter knife, evenly spread about 2 tablespoons cheese filling in each crepe. Neatly fold each crepe in quarters, being careful no filling seeps out.

Arrange stuffed crepes in shallow baking dish and brush lightly with olive oil. Bake at 375 degrees until heated through, about 5 minutes.

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