OK, many of you already know I'm crazy about food and this industry I've devoted my life to. I've seen and done so many amazing things throughout the years; from washing dishes at the local diner to opening cans of pudding for a temp-service and breaking down an entire pig for my dinner menu to feeding the rich and famous at chef galas. You'd think that, after a while, one would get sick and tired of doing so many things?! You think, after a while, that I'd be ready to settle down and stop running around so much? Not me, I'm far from tired of seeing or doing so much great stuff. As a matter of fact, I always look forward to doing more, seeing more and learning more every day. Every chance I get I sign up for this or that, meet great people that share my passion and become a better chef as a result.
Just the other day I volunteered with my local American Culinary Federation chapter to take part in this years Epicurean Dinner at the Crowne Plaza Hotel in Nashua, New Hampshire. There were all sorts of amazing things going on, multiple courses and even more multiples of chefs, culinary students and pros getting involved! There were about 250 guests that attended. From foodies and home cooks to ACF chapter presidents and awards winning chefs. There were dozens of us chefs plating, cooking, tasting and drinking. Lots of laughs were had and the level of camaraderie was second to none. We basically raised money to help up and coming culinary students get into culinary school and other charity organizations.
The menu below was a collaboration of area chefs that each took charge of a course.
We had some amazing charcuterie for people to snack on. This amazing pate campagne was divine. Being wrapped in bacon helped too. ;)
My buddies from SNHU and I were in charge of the inter-mezzo. Fresno Chili Mango Sorbet, Strawberry Mint Sorbet and a "Mardi-Gras Cookie" that I threw together. Adorable and yet very therapeutic. Cutting over 300 of those little buggers with a cutter the size of a silver-dollar will keep you focused for sure!
Amazing ice carvings by Ice Breakers
An amazing plated salad. 250 multi-component salads laid out all over the hotels kitchen, was a sight to see!
Gumbo garnished with mud bugs? YUM!!
Yes, more salads...
Our awesome inter-mezzo! Thank you Baldor Boston for donating the chilies and the Peruvian mangoes!
Beads baby!
More salads?
Braised beef short ribs :)
Our guest speaker was Nicole Barrierra from Great NH Restaurants who discussed making healthy choices. Oddly enough, while she was discussing this, we were stuffing our faces with the above braised short ribs, yum.
This amazing carving talent was awesome!
We raised tons of money for great causes and I, personally, had a blast!!! I'm very much looking forward to doing this again next year.
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