A Wonderful Culinary Dinner

Last evening, Bernice (my wife) and I attended an annual dinner we attend each and every year in our home town of Chicago. It’s a charity dinner cooked and served by the students at Chicago’s famous Washburne Culinary Institute. Over 300 culinary students, ranging from 15 to 60 years in age, made the evening special. Washburne, which opened in 1937, is part of the city of Chicago’s culinary school program.

The official title of the event was the 13^th Annual Culinary & Hospitality Showcase Dinner and the theme was Great Farms, Great Food. The food and ingredients were all secured from local farms. Yes, there are farms very close to Chicago that supply caterers and restaurants.

Before the dinner began, the 400 guests, attended an award ceremony that provided $90,000 in scholarships for education to the current students. During this ceremony dozens of Chicago’s finest working chefs were introduced, all of which were past graduates of Washburne.

Three of Chicago’s finest caterers volunteered their services to help train the students in catering such a large event. It was fun to watch the room be “swept” with the student servers each carrying two plates. They are the future and the future looks just wonderful! 

MENU FOR THE EVENING 

PASS HORS D’OEUVRES

Mini Brioche Sirloin Burger with Port Caramelized Shallots

Golden Tomato Bruschetta with Micro Basil

Spring Pea Soup Demitasse

Mustard and Brown Sugar Glazed Bacon Bread Sticks

Chicago Goata Gouda Grilled Cheese Panini

Koval American Oat White Whiskey Cocktail

Goose Island 312:Urban Wheat Ale

SALAD TRIO COURSE

Roasted Red Beets with Al Caprone Goat Muenster Cheese

Baby Wild Arugula and Frisee Salad with Organic Beet Sprouts

Asparagus, Tomato, Corn, and New Potatoes with Mustard Vinaigrette

FISH COURSE

Chicago High School Of Agricultural Science Raised

Tilapia Paupiette with Herbed Mousse

Roasted Red Pepper Buerre Blanc

Fox Valley Traminette 2008

Goose Island Matilda: Belgian Style Pale Ale

CHICKEN COURSE

Pan Roasted Chicken Breast with Thyme

Bushman’s Garlic Smashed Potato

Glazed Baby Rainbow Carrots

Wild Mushroom Jus Lie

Fox Valley Heritage 2006

Goose Island Pere Jacques: Belgian Style Abbey Ale

DESSERT

Rustic Rhubarb Tart

Maple Cream and Laced Tuile

For more information on Washburne visit http://kennedyking.ccc.edu/washburne/home.asp