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Fremont Takes the Plunge with Succulent Seafood Fantasy
by Muriel Stevens SEAFOOD LOVERS can now eat their fill of a variety of fish, shellfish and other denizens of the sea at the Paradise Buffet in Sam Boyd’s Fremont Hotel. The new, beautifully designed buffet area is filled with lush plants and tropical decor. The layout of the room allows privacy while dining with easy access to the food. The Seafood Fantasy ($10.96) is served every Friday from 4 to 10 p.m. On the night I dined there. the selection of seafood offered included Maine lobster claws (worth the price by themselves), large shrimp, peeled or in the shell; Alaskan king crab legs; oysters on the half shell; clams; crab and calamari salads; herring, smoked fishes and salmon; New England clam chowder and a seafood gumbo that was so thick with seafood it was almost a stew. At the carving station, in addition to traditional items, there was the Italian fish stew, cioppino, fried catfish and crunchy hush puppies. At each end of the counter there was a white-toque chef — one prepared scampi, the other Cajun-style red snapper. Of course, there was a full selection of salads and desserts. According to the Fremont’s personable young executive chef, Patrick Thomas, the hot seafood selections vary from time to time, but the cold selections remain the same. I spent quite a bit of time talking to Thomas, who at age 31 is the youngest registered chef in the Western region of the American Culinary Federation. He and his staff and Gil Gardner, director of food and beverage, are responsible for much of the design and the buffet choices. They’ve done an outstanding job. The Paradise Buffet is open Monday through Friday for breakfast 7 to 10:30 a.m. ($3.95) and lunch 11 a.m. to 3 p.m. ($4.95). Dinner is served Sunday through Thursday 4 to 10 p.m. and Saturday 4 to 11 p.m. ($7.95). The Thursday lunch and dinner buffets include Kahlua pig — whole suckling pig, marinated and slow-roasted. Champagne brunch is served Saturday and Sunday 7 a.m. to 3 p.m. ($5.95). A final note: If you’re planning to feast on the Lobster claws bring your own pick. On opening night of the seafood buffet, large quantities of the picks supplied by the hotel disappeared, so you’re on your own. |
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