Cooking for the Volunteer Appreciation Event

The trainees have been chopping, prepping, sauteing, and baking for the St. Vincent de Paul Volunteer Appreciation Event!

The menu prepared entirely by the Kitchen of Champions cohort was:
Seasonal Salad Bar with Fresh Accoutrements and House Made Dressings
Fresh Bread and Herb Whipped Butter
Herb Crusted Prime Rib with Horseradish Cream and Au Jus
Cavatappi Pasta with Pesto Cream Sauce
Grilled Chicken with Garlic Roasted Baby Potatoes
Dessert Bar with Celebratory Cake

On Friday, the trainees were hard at work prepping. I asked the cohort what it was like to go from cooking a vegetarian meal the day before to learning how to prepare prime rib and they said “we learn something new every day!”

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Saturday, the trainees started in the kitchen at 8am to have everything ready for the big event at 4pm on April 27. Below is the crew serving the finished product:

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Kitchen of Champions Alumnae came back to help with the big event!  2013-04-28 02.26.59Dessert was my favorite part of the meal.  Crepes with homemade whipped cream and strawberries – Bon Appetit!

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