Restaurant trumps retirement for local couple
Donna and Lenny Tempelman moved to Las Vegas five years ago to semiretire.
They planned to do a little catering, just to stay active doing something they both love.
Now they may have to move back to Florida to retire from their new career as restaurant owners. Five months ago, they opened Chef’s Pantry Cafe at the Summit, 2215 Thomas Ryan Blvd., in Sun City Summerlin. Catering moved to weekends.
“Somebody told us we fail retirement,” Donna Tempelman says. “We never considered a restaurant. Our catering business was doing so well and we grew and grew.”
Then, Sun City representatives asked them about operating a restaurant in the Summit. The Tempelmans serve lunch, 11:30 a.m. to 2:30 p.m., and dinner, 4:30 to 8 p.m., on weekdays.
The food is home-style American cuisine, with everything made fresh daily, Tempelman says. While French onion soup is offered daily, Tempelman will make other soups based on the market and her mood.
The restaurant, which overlooks Eagle Crest golf course, is open to the public, Tempelman notes. The dining room seats 130. Reservations are not required.
Specialties: Warm baby spinach salad with Granny Smith apples, goat cheese and candied pecans, $5.99; Cafe special meatloaf, with brown gravy, mashed potatoes and seasonal vegetables, $9.99; pan-seared tilapia with lemon butter sauce served over rice with vegetables, $10.99
Appetizers: Almond-crusted brie over blueberry balsamic reduction with a merlot poached pear, $7.99; Asian sampler with pork dumplings, won tons and tempura shrimp, $6.99
Soups and salads: French onion soup or soup of the day, $3.59 for cup, $5.59 for bowl; Asian salad deluxe with baby greens, water chestnuts, mandarin oranges, almonds and homemade Asian dressing $6.99
Entrees: Hot brown, roast turkey on toast points with bacon and cheese sauce, served with homemade chips, $8.79; Philly cheese steak with french fries and a pickle, $7.99; the Pinnacle BLT, big enough for two, it includes a half-pound of bacon, tomatoes, lettuce and mayonnaise on toasted artisan bread and is served with fries, coleslaw and a pickle, $13.99
Desserts: classic New York cheesecake topped with blueberry, strawberry or cherry compote, $5.29; homemade cannolis, $4.99; carrot bundt cake on pineapple slice with cream cheese icing $3.99
Information: 240-1310
By SONYA PADGETT
