Proceeds from "Colors of Spring " will benefit Tri-C Hospitality Management Scholarships. The dinner will feature a cocktail reception with hors'doerves, followed by a seven-course dinner** (each course presented by an alum).
Tickets: $75 (purchase by Thursday, March 27)
Cocktail, wine, and parking included in ticket price.
Hors'Doerves
Chef Uleisa Seafood hush puppy / Romalda sauce / Microgreens
Chef Jonathan Garden Vegetables
Appetizer
Chef Kiwi
Red Curry / Fish Cake
Salad
Chef Chris
Beet / Cabbage / Frisee / Honey / Yogurt
Fish
Chef Dan
Citrus Poached Lobster / Crocus Pave / Rainbow Cauliflower / Parsnip Emulsion / Crisp Polonaise
Plant Based
Chef Yolanda
Green Pea Kachori / Whole Grain Toast / Avocado / Mint / Cilantro / Microgreens
Beef
Chef Brandon
Seared beef tenderloin (Tataki) / Roasted Swiss Chard Stems / Beet Dashi / Candy Stripe Beet Chips / Momoiji Oroshi
Pork
Chef Lloyd
Pork tenderloin / Peas / Greens
Dessert
Chef Magdalis
Tropical Saffron Cake / Almond Brittle / Passion Fruit Ganache / Marigold
Sponsored by Sirna and Sons Produce
**Dietary restrictions/accomodations available upon request
Featured Alumni Chefs:
Magdalis Galarza - Owner and personal chef of Creative Feasts.
Kiwi Wongpeng - Owner and chef of Thai Thai.
Dan Esquivel - Executive chef at Mayfield Sand Ridge Country Club.
Chris Kafcsak - Owner and chef of Nomad Culinary Catering.
Lloyd Foust - Production manager at Pop Mustards and co-owner of FrankieLynn Hot Dogs.
Uleisa Young - Sous chef of Skye LaRae's Culinary Services.
Yolanda Ramos - Owner and co-founder of Freshly Rooted.
Brandon Pusateri - Executive Chef of Tony's Family Restaurant
Jonathan Barger - Executive Chef of JACK Thistledown Racino
