To conclude this trilogy of posts (1 and 2 here), here are the photos that I took from Saturday night’s Gala dinner and the closing cocktail.
The dinner’s theme was “Rustic Elegance-A Snapshot of the Fingerlakes” so many of the foods on the menu were in season (like grapefruit) and produced locally(like the chicken).
The Statler ballroom transformed
Looks nice am I right?
The centerpieces were potted herb plants!
First course: variation of beets- creme fraiche, arugala, cilantro, grapefruit vinaigrette
This gives you a little idea of how many people we had to feed
The gluten-free second course
Student chefs plating the second course
Second course: Fresh ricottta cavatelli-smoked trout, caramelized cauliflower, capers, mint, oregano
All of this chicken for one dinner…
I’m going to take a second to explain what the heck they did with this chicken! Using transglutaminase, also known as meat glue, chefs were able to take the raw chicken, stuff it, and bind it to itself, making chicken rolls/oversized sausages, as shown below.
So, when cooked and sliced, the chicken on the outside encases the stuffing on the inside:
Chef de cuisine, Will Kinney hard at work
Chicken stuffed with…?
Chicken stuffed with chicken!
Plating up the third course!
Third course- Apricot wheat ale brined chicken-sweet potato polenta, hearty green and fennel salad
Chef de cuisine, Will, and executive chef, Darby, happy with the weekend’s results!
Since dessert wasn’t served at dinner, there were a variety of desserts available at the closing cocktail:
Some of the chocolates for the closing cocktail
Chia seed pudding
Meringues on meringues on merinuges
Davana working the frozen yogurt/sorbet bar!
The 2014 HEC Board!
It was a great weekend! Lots of food and new friends!