ACF Western Regional Conference
AAC Functions
American Academy of Chefs Dinner
Friday, April 18, 2008
The Country Club
Salt Lake City, Utah
Cost $100
Limited to 100 attendees
Online Ticket Sales Closed
To inquire about available tickets, contact the AAC office at (800) 624-9458.
After purchasing your tickets, feel free to request seating near friends.
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Melvin V. Harward
Executive Chef, The Country Club
Salt Lake City, Utah |
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Menu
Grilled Breast of Duck with Mango and Brie Cheese
Watercress, Spring Roll Skins, Basil Oil and Port Wine Reduction
Villa Maria
Sauvignon Blanc 2007
Seared Sea Scallops and Sherry Creamed Lobster Bisque
Broiled King Crab, Foie Gras and Spiced Onion Marmalade
Beaulieu Vineyard
Chardonnay 2005
Peppered Green Apple and Sea Salt Sour Cherry Sorbet
Garlic and Herb Roasted Tenderloin of Veal au Poivre
Broccoli Mashed Potatoes, Green Beans and Butternut Squash
Clos du Bois
Pinor Noir 2005
Wood Apple Custard and Chocolate Tart with Palm Sugar
Cardamon Diplomat Cream and Coconut Jaggery Sauce
Mocha Coffee
Mignardises
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AAC
Dinner Information and Ticket Request Form
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| 2008 American Academy of Chefs Recipe Contest |
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Open to all ACF members!
Secret Ingredient: KING CRAB MEAT
Held as a regional contest, one winning chef's recipe will be chosen from their respective Region and awarded $500 at the Regional Conference. The four winning chefs will then prepare their dish at the National Convention in Las Vegas, competing for the grand prize of $1,000! A panel of judges led by AAC Culinary Advisor Steve Jilleba, CMC, CCE, AAC, will choose the overall winner.
Here is your chance to be creative, use Phillips Pasteurized King Crab Meat as your main ingredient and add your own twist using sauces, toppings and garnishes!
Submit your best recipe to the National Academy office. For details and rules, click here.
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