HEC 89: Food for Thought (Part 3)

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

The Statler ballroom transformed

Looks nice am I right?

Looks nice am I right?

The centerpieces were potted herb plants!

The centerpieces were potted herb plants!

First course!

First course!

First course: variation of beets- creme fraiche, arugala, cilantro, grapefruit vinaigrette

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

This gives you a little idea of how many people we had to feed

The gluten-free second course

The gluten-free second course

Student chefs plating the second course

Student chefs plating the second course

Fresh ricottta cavatelli-smoked trout, caramelized cauliflower, capers, mint, oregano

Second course: Fresh ricottta cavatelli-smoked trout, caramelized cauliflower, capers, mint, oregano

caption

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 ┬áit to itself, making chicken rolls/oversized sausages, as shown below.

Mmm chicken

Mmm chicken

So, when cooked and sliced, the chicken on the outside encases the stuffing on the inside:

Chef de cuisine, Will Kinney hard at work

Chef de cuisine, Will Kinney hard at work

Voila!

Chicken stuffed with...?

Chicken stuffed with…?

Chicken stuffed with chicken!

Chicken stuffed with chicken!

Plating up the third course!

Plating up the third course!

Third course- Apricot wheat ale brined chicken-sweet potato polenta, hearty green and fennel salad

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!

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

Some of the chocolates for the closing cocktail

More chocolates

More chocolates

Chia seed pudding

Chia seed pudding

Meringues on meringues on merinuges

Meringues on meringues on merinuges

Davana working the frozen yogurt/sorbet bar!

Davana working the frozen yogurt/sorbet bar!

The 2014 HEC Board!

The 2014 HEC Board!

It was a great weekend! Lots of food and new friends!

 

One thought on “HEC 89: Food for Thought (Part 3)

Leave a Reply

Your email address will not be published. Required fields are marked *