ACF Culinary Team USA: The Road to Gold

ACF Culinary Team USA shares menu at exclusive dinner

Recently, ACF Culinary Team USA got out of the practice kitchen and into a working kitchen together to host a fundraiser at Myers Park Country Club in Charlotte, North Carolina. The team served their food to 80 diners who were eager to learn more about culinary competitions and be a part of a unique dining experience.

“As we develop our menu, we will be using these dishes for a competition session at the ‘culinary Olympics,’ says Joseph Leonardi, CEC, team manager. “Guests of our fundraiser events will experience  looks and tastes of the very menu that we are going to use to compete against 55 other nations in Germany in 2016.”

The seven course dinner was a compilation of dishes team members have been perfecting as they work toward a final menu for the “culinary Olympics” in Erfurt, Germany, October 2016. In addition, attendees were introduced to delicious Wisconsin cheese from the Wisconsin Milk Marketing Board, one of the team’s sponsors.

2016 ACF Culinary Team USA Dinner at Myers Park Country Club Menu:

1st Course
Shawn Culp, CEC, MBA
Olive-cured Wild Mushroom and Vegetable Presse with Whipped Goat Cheese Truffle, Tomato Oil and Celery Salad

2nd Course
mAtt Seasock, CEC,
Slow-cooked Salmon with Caramelized Fennel Puree, Golden Beet Relish and Sauce Maltaise

3rd Course
Jason Hall, CMC
Glazed Pork Tenderloin Stuffed with Dried Fruits, Parsnip Textures, Braised Belly and Sherry/Bacon Vinaigrette

4th Course
Ben Grupe
Horseradish-crusted Beef Strip Loin with Semolina Dumplings, Celery Root/Truffle Presse, Brussels Sprouts and Madeira Jus

5th Course
Wisconsin Cheese Dessert

6th Course
Megan Bamford and Tracy Morris
Creme Fraiche Cremeux with Red Currant Gelee, Apple Butter, Candied Pecans, Apple/Red Currant Sorbet and Brioche Donut

7th Course
Andy Chlebana, CEPC, CCA
Guianduja Bavarian, Compressed Pineapple, Chocolate Cake, Pineapple Sherbet and Citrus Coulis

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