From carrot-coconut-ginger soup to nuts
Graduate chefs bring five-star cuisine to campus April 11 for their annual dinner.
UA Graduate Chef Dinner goers will freshen their palettes with sorbet served in ice goblets between courses.
Dishes like carrot-coconut-ginger soup infused with spiced almond cream and Chilean sea bass with tomato, saffron broth and pickled fennel will bring a five-star dining experience to The University of Akron April 11.
Alumni chefs, including Anthony Scolaro, owner of One Eleven Bistro in Medina; Dan Johnson of The Blair Center in Seville; Ed Ripepi, owner of Verso Classic Pasta & Pizza in Parma and Pep-erz in North Royalton; and several others will gather for the annual Graduate Chefs Dinner, which begins with hors d’oeuvres at 5:30 p.m. at the Crystal Room Bistro in Gallucci Hall.
With featured dishes such as pork in apple brandy cream sauce; mixed field greens, candied pecans, apples, grapes and blue cheese tossed in citrus basil vinaigrette; and seven courses in all, the distinguished chefs are expected to draw a traditional full house. Proceeds from the $50 per person event benefit students in the UA Culinary Artists Club through chef mentoring, hands-on training opportunities, culinary event competitions and more.
For reservations, call 330-972-6615.
Media contact: Denise Henry, 330-972-6477 or henryd@uakron.edu.