Cultivating Culinarians — LDEI Fundraiser

On Sunday, October 23, some of the top chefs in Phoenix are gathering at the storied Farm at South Mountain for “An Afternoon at the Farm — Cultivating Future Culinarians.”

They’ll be cooking for guests who support the mission of Les Dames d’Escoffier International (LDEI), a worldwide philanthropic organization of professional women in the food, fine beverage and hospitality industry. [Disclosure: I have been a member of LDEI since 1999.]

A significant portion of the proceeds will go directly to the Arizona Chapter of C-CAP (Careers through Culinary Arts Program), which trains high school students in the culinary arts, preparing them for a career in cooking.

The Phoenix Chapter of LDEI only hosts a fundraiser every other year. The first Afternoon at The Farm sold out in a matter of days. We have increased the number of tickets available so if you are inclined, please think about spending this coming Sunday with the Dames, guest chefs, and like-minded food lovers who want to support the next generation of culinarians.

To entice you to come, take a peek at the menu and see who is coming to cook for you. There will be a cocktail reception to start, and wines paired with each course from Arizona’s own Dos Cabezas WineWorks.

Tickets are only $150 and just so you know how committed our own members are, each of the Dames have purchased at least one ticket.

Here is a link to purchase tickets from EventBrite. Hope you’ll be there on Sunday and support C-CAP. And if you can’t come, please consider a small donation. There is a button for that on the EventBrite page.

Phoenix Chapter of Les Dames d’Escoffier Presents:

Afternoon at The Farm

Cultivating Culinarians for the Future

Sunday, October 23^rd 2016

11:30 a.m. until 4:00 p.m.

COCKTAIL RECEPTION

salmon cakes with citrus tartar salsa

Dame Judith Baigent-King

lamb chops with dried cherry chipotle sauce

Dame Donna Nordin

chilled cantaloupe soup

Dame Gwen Ashley Walters

grilled apple cheddar cheese sandwiches with fresh herbs

Dame Michelle Dudash

creamy crab on corn pancakes

Dame Barbara Pool Fenzl

LIBATIONS

Dame Kim Haasarud and Hannah Romberg

FIRST COURSE

ceviche japonés in a yuzu and lime marinade with mitsuba and miyoga

Dame Helen Yung and Lori Hashimoto

caribbean vegetable ceviche with black beans, corn, root vegetables, lime marinade

Dame BJ Hernandez

SECOND COURSE

greek spanakopita with marinated greek village salad confetti

Dame Eugenia Theodosopoulos

okra and oven dried tomato vol-au-vent with hollandaise

Dame Amy Binkley

THIRD COURSE

spiced chicken, lamb kofta, pork satay and beef chimichurri skewers

baharat spiced yoghurt, peanut and chimichurri sauces | spiced pickled cucumber salad

west indies polenta

Chefs Chrysa Robertson, Danielle Leoni & Dame Tracey Dempsey

end of summer tabouli with feta and seeds | heirloom tomatoes with harissa salsa

grilled sweet potatoes with preserved lemon and yoghurt

Chef Sacha Levine

DESSERT

delicata squash upside down cake with labneh mousse and black walnut brittle

Chef Casey Hopkins

mini caramelized banana coconut crème brulee tart with pecan brittle dust

Chef Stacey Schulz-McDevitt

gâteau opéra

Dame Donna Nordin

old fashion butterscotch puddind with whipped cream and nutmeg

Dame Charleen Badman

DOS CABEZAS WINEWORKS

Dame Kelly Hearn Bostock