USA Culinary Youth Team 2020 Fundraiser

USA Culinary Youth Team 2020 Fundraiser

The American Culinary Federation announces the USA Culinary Youth Team for 2020 Johnson County Community College students and their coach Eddie Adel to be held February 2020 in Stuttgart, Germany.

We are pleased to announce our first Fundraiser. A special event showcasing two high profile Kansas City chefs on Saturday, June 23rd 2018, 7.00 pm at The American Restaurant.

Buy Tickets Here

Chef Andrew Longres formerly of Bluestem and Chef Darryl Bell from Napa Valley. Both chefs possess a wealth of talent and flair and continue to enhance their expertise at Thomas Keller’s French Laundry and Bouchon. They will create an exquisite 7 course meal with selected wines. You won’t want to miss this rare opportunity to experience such an enthralling event!

  • Seating is limited to 80 guests
  • $250.00 per person, ($200.00 is tax deductible)
  • Valet Parking
  • Champagne and Hors d’oevres Reception prepared by the youth team
  • 2 courses presented by Chef Andrew
  • 2 courses offered by Chef Darryl
  • A 3 course dessert prepared by former award winning JCCC culinary team pastry chefs
  • Cheese and Port Wine

Proceeds from this event will go towards supplying essential equipment and tools as well as food for practice sessions for all 6 students.

Final Menu:

  1. Cocktail reception with Sparkling wine,
  • Venison Pate with Chanterelles and sweet breads
  • Citrus Mango Halibut in lime Jelly, blue corn tuile
  • Seared duck breast with Spanish duck sausage, fruit glaze
  • Crawfish in herb cream sauce with fried frog leg

Prepared by Culinary Youth Team USA 2020:

  1.  Sweet corn Cappeletti, summer herbs, black truffle, lavage,  by Andrew Longres
  2. Salmon, scallop mousse, caviar, beurre blanc,  by Darryl Bell
  3.  Summer tomato salad, goat cheese, saffron, basil,   by Andrew Longres
  4.  Braised Beef short ribs, potato gnocchi, radishes, spinach, beech mushrooms, Darryl Bell

Barquette Parisienne by Ibis Bakery:

  1.  a) Apricot Nougat Glace with Raspberry Sponge, Blueberry, Mint Meringue by Katie O’Connor and Kathryn Ratzlaff
    b) Milk Chocolate Cremeux, Strawberry Jam, and Black Sesame Gelato by Nick Wesemann and Sophie Elmer
    c) petite fours and chocolate truffle, by Megan Fatseas

Roasterie coffee:

  1. Locally sourced cheese, walnut cracker,  and Port wine

 

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