Culinary Hall of Fame event at Scottsdale
March 24, 2011
•Le Cordon Bleu
•General, Scottsdale
• 0 Comments
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We are meeting with The Corporate HR Directorfor PF Chang’s and Pei Wei to explore a national partnership next week
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We are hosting the ACF Regional CompetitionsMarch 28- April 6 and will also host the Chef of the Year Award
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During the ACF week, we meet with the Exec. ChefJackie of the US Olympic Training Facility in Colorado to design externshipprograms with them.
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LCB Scottsdale is hosting the April 5thArizona Culinary Hall of Fame Dinner. Grad Chef Dave Binkley is up forinduction. He is also a nominee for Best Regional Chef Southwest for thisyear’s James Beard Award. The menu consists of:
CulinaryHall of Fame Event
April 5,2011
TechniqueRestaurant
MENU
AssortedGourmet Pizza
Pommes Mignonette cooked inDuck Fat
Braised Pork Cheek, Fennel,Beets, Parisienne Gnocchi (Station)
Roast Lamb Chops with TruffleDemi Duxelle
Wild Arugula Polenta with RoastedQuail Egg and Parmesan Foam
Veal Consommé with EnglishPea Tortellini and White Asparagus
Citrus Cured Salmon on Blackand White Sesame Cracker with Fennel Seed Pollen (Station)
Seared Sea Scallop au Poivreon Caramelized Sweet Onions
Foie Gras Torchon on Briochewith Quince Jam (Station)
Duck Confit, RoastedFingerling Potato, Meyer Lemon Gastrique
Braised Oxtail with Chiliguava sauce/ jicama slaw on roasted corn milk buns(Station)
Heirloom Tomato Salad withMicro Greens and Balsamic Caviar
SWEETS
Pecan Toffee Torte
Pound Cake with Crème FraicheIce Cream Macerated Berries