Chef's Ball 2008–Mmmmmmmm!!!!

Here’s a tasty event for the weekend…


The American Culinary Foundation –Triad Chapter, will hold its Annual Chef’s Ball next Sunday, Jan. 27 in Greensboro. Funds raised benefit three nonprofit efforts – Triad Community Kitchen, a program of Second Harvest Food Bank of Northwest NC, The Chef and the Child program – a nonprofit branch of the ACF that fights childhood hunger through education, grants and crisis intervention programs; and to culinary scholarships at Guilford Technical Community College. The ACF Triad Chapter’s Presidents Ball has raised over $120,000 toward this goal since it’s inception in the early 1990’s.

Events this year:

Culinary extravaganza prepared by the Triad’s Top Chefs
Awarding of 2007 Triad “Chef of the Year”
Other local culinary awards
Live entertainment by the Wally West Quartet
Ice Sculptures by Fire and Ice as well as top ice carvers from around the Triad.

Sunday, Jan. 27, at 6:30 p.m.

Embassy Suites, Greensboro


Tickets are $60 per person, $100 per couple, or $400 for a table of ten. Call 399-6774.

Chefs Ball 2008 Menu

January 27th 6:30 PM – Embassy Suites – Greensboro

Passed Hors d’oeurves

Bruleed Bananas and Foie Gras in Dark Rum and Cane Sugar

Sesame Seared Ahi Tuna with Wasabi and Pickled Ginger on
Won-Ton Crisp

Main Features
Bayonne Ham Wrapped Wild Boar Rack Chops, Hot Oven Roasted, Served with a Morello Cherry and Blood Orange Cumberland Sauce

Warm Crepinet of Rabbit on a Warm Red Skin Potato Salad With a Dried Cherry Vinaigrette. Micro Greens and a Chive Cracker.

Mesclun Greens with Toasted Almonds, Orange Segments, Scallions in Herb Vinaigrette

Mini Osso Bucco Braised in a Rich Tomato Sauce, Served on a Bed of Wild Mushroom Risotto and a Parmesan Crisp.

Lamb Wellington, Boneless Lamb Loin with a Porcini Force, and French Foie Gras

Teres Major Stuffed with Roasted Root Vegetables and Wrapped with Pancetta

Curried Chicken Terrine with Pistachios, Dried Tomatoes and Roasted Garlic (Display)

Spinach Salad With Candied Pecans, Red Onion Confit, Crumbled Gorgonzola, Red and Yellow Teardrop Tomatoes and Dried Cranberries in a Honey-Sherry Vinaigrette

Pancetta Crusted Pork Tenderloin with Sweet Potato Foie Gras Hash and Charred Marshmallow

Bowtie Pasta Salad with Lemon Caper Vinaigrette with Smoked Salmon

House Cured Ham and Salmon

Butter Poached Lobster with Ginger-Apricot Couscous Salad and Vanilla Scented Baby Vegetables.

Shrimp & Chive Beignets with a Honey & Smoked Chili Dipping Sauce

Fried Green Tomato w/ White Cheddar Grit Cake


Orange Cardamom Chocolate Truffles

Lemon Crème Daisies

Raspberry Chocolate Mousse Triangles and Hazlenut Carmelized Apple Filo

Baskets by Ganache Bakery and the Area’s Top Chefs

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