Thirty years ago I walked into Le Cirque, back when it was the chicest restaurant in New York, when anyone who was anyone, or wanted to be anybody, would jockey for position to be seated and be seen. The marvelous Daniel Boulud was the chef then, Sirio Maccioni, the owner, was the ultimate restaurateur. But Sirio wasn’t at the front desk that afternoon.
Instead, I was greeted by a most uncommon woman. Unlike most demure coquettish haute hostesses of the era, she was statuesque, she was imposing and she stood erect as a cadet in a sleek back pantsuit, standing almost eye to eye and I’m six foot four. As she said hello with an easy smile, speaking in a forthright alto while radiating an aura that informed you that the word shy has never been used in her presence.
”Sirio, who the heck is that?” I ask, because she sure as hell ain’t no hostess. “She’s very special”, replied Sirio. “She’s here to help us. I think she’d be good.” And then he asked, “Do you want to meet her?”
So began my friendship with Elizabeth Blau. Under the auspices of Steve Wynn, Elizabeth transformed Las Vegas near single-handedly from the land of all-you-can-eat buffets to a great food town. She beguiled chefs from all around the globe to join her first at the Bellagio and then at the Wynn. After forming Elizabeth Blau and Associates, she and her husband, Chef Kim Canteenwalla, created unique dining experiences in Vancouver, then Dallas, and now they traverse the globe consulting for anyone who wants to satisfy the five senses with food. This year, Elizabeth was shortlisted for a Foodie Oscar: Outstanding Restaurateur by the James Beard Foundation. Dining with Elizabeth and Kim at their restaurant, Honey Salt in Las Vegas is all the proof I need to prove my point. Elizabeth’s insight and nurturing spirit drives her ever growing consultancy towards success because she has a singular goal. Your restaurant, your bakery, or you catering company will have lines out the door if and only if along with great dishes on the menu, you serve and bring people joy.
After our first meeting, Mr. Maccioni said to me, “Elizabetta, she is special, no?” She sure as hell is.