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Chef Ball 2012 Menu and Photos

February 27, 2012 by arfoodie

Tonight’s Chef Ball was a whirlwind, both for the attendees and behind the scenes. This will be my third time participating, and I’ve yet to hear much of anything from the event room itself.

My place, my passion, at least for now, is in the back, making plates. I had the privilege of helping several extraordinary chefs put together amazing dishes tonight. For those who couldn’t join us tonight, or even for those who were there, I want to share some photos from behind the scenes.

Since tonight was also the night of the Oscars, each course had a movie theme.

Next year, I won’t be a student anymore, and I’m not sure what my role will be for this event. Maybe I’ll have a seat in the dining room. But tonight, I gained knowledge and insight from chefs behind the scenes, and I’ll be a better cook for it.

Hors D’Oeuvres

Presented by Chef Cynthia Malik
Pulaski Technical College Arkansas Culinary School

"Mudbug" salad in endive

Associated Southern-Style Fish and Seafood Display (The Help)
– Included peeled shrimp, oysters with greens and cornbread, and (above) “Mudbug” salad on endive leaves.

Plantain chips with black beans, roasted pork and mango salsa.

Plantain Chips, Cuban-Style Roasted Pork with Black Bean and Mango Salsa (Chico and Rita)

Pissaladiere — Onion Confit, Anchovies, Olives and Thyme on Puff Pastry (Hugo)

Millas (Polenta) Topped with Roquefort and Figs (Hugo)

Herbed Goat Cheese and Roasted Beets on Irish Soda Bread with Hazelnut Vinaigrette (Albert Nobbs)

Assorted Guo Tie (Potstickers) with Dipping Sauces (Kung Fu Panda 2)

Appetizer
Presented by Chefs Terri Johnson, CC and Brandon Douglas, CEC
Big Rock Bistro

“Best Foreign Flavor”
Mediterranean-Style Kibbeh Kabob, Deconstructed Blood Orange Tzatziki

Soup & Salad
Presented by Chef Brian Kearns
Country Club of Little Rock

“The Ensemble Cast”
Roasted Apple and Turnip Soup; Duck Confit and Rye; Smoked Trout with Baby Greens, Dried Cherries, Bacon and Truffle

Fish
Presented by Chef Dan Capello, CEC
Chenal Country Club

“Red Carpet Redux”
Citrus Poached Arkansas Catfish with Aromatic Topping, Truffle Polenta, Haricot Verts and Pistachio

Entree
Presented by Chefs Jamie McAfee, CEC and Jay McAfee, CEC
Pine Bluff Country Club

“Beef Oscar”
Whole Beef Tenderloin Medallions, with Asparagus Spears and Lump Crab, topped with Hollandaise Sauce and served with Purple Potatoes

Dessert
Presented by Chef Jan Lewandowski, CEPC
Pulaski Technical College Arkansas Culinary School

“Concession Stand Connoisseur”
Chocolate and Caramel Bouchon with Candied Popcorn

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Filed Under: Foodie News, Main Course, Menus, PTC_ACS Tagged With: Chef Ball 2012, Pulaski Tech, Pulaski Technical College

« Rawking Out Chef Ball Tonight
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  1. No Kid Hungry Dinner Tonight « Fancy Pants Foodie says:
    July 31, 2012 at 12:24 pm
    [...] this has given me a great opportunity to get some food practice and also live-blog events (such as Chef Ball) from behind the [...]

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