A.C.F. President's Dinner, March 24th

This year's American Culinary Federation, Kentucky Chapter President's Dinner will be held on March 24th at Big Spring Country Club, 5901 Dutchman's Ln. A portion of the proceeds from admission and raffle will benefit the Food Literacy Project at Oxmoor Farm.
This event is open to the public. Come and enjoy a three course dinner prepared by Chef Rob Lingafelter and the culinary team from Big Spring. We will also be announcing chapter awards for 2009 including Chef of the Year.
Passed hoers d'oeuvres and cash bar start at 6:00PM with dinner starting at 7:00PM. We encourage anyone interested in our organization to come on out. We have many exciting events planned for this year.
Admission is $35 per person for members and guest.
$50 per person for non-members.
Cash or check only at the door.
You may RSVP to this event at bret.donaldson@acfkentucky.org or by sending me a PM.

Here's the menu for the event........

March 24th ACF President's Dinner

Hors d'oeuvres

Prosciutto Wrapped Scallops – Sea Scallops wrapped in Parma Prosciutto served on a skewer with Chef’s sauce.

Portobello Tower – Panko breaded portabella mushrooms served on top of a pesto aioli with mescaline salad and finished with a lemon balsamic reduction.

Polenta and Lamb – Grilled leg of lamb filleted served on top of a fire roasted tomato polenta cake and finished with a cucumber mousse.

Dinner

Starter - Grilled Prawns with a Red Pepper Rouille – A skewer of prawns grilled with a compound citrus infused butter, finished on top of an artichoke bottom and topped with a red pepper rouille.

Entree'- Duet of Beef Tenderloin and John Dory – Filet of Beef stuffed with sautéed shitake mushrooms, Maytag bleu cheese and caramelized red onions, finished with a beef marrow, boursin butter. Sautéed John Dory finished with a fennel cream sauce. Accompaniment of brocollini and herb, citrus infused couscous with spinach and asparagus tips.

Dessert – Our interpretation of a classic Wendy’s frosty.

Bump