14 Chefs, Nine Courses, cooking up scholarships!
June 24, 2006, The Cowboy and The Rose Catering will host 14 Chefs, each from different areas of the world, and transform The Two Rivers Winery Chateau in Grand Junction, Colorado into an extraordinary nine course wine pairing event. A large collaboration of Chefs from Chef2Chef.net will converge on Grand Junction Colorado to produce a wine pairing event like no other, nine courses, perfectly paired with Colorado wine, and the money raised funds culinary scholarships.
The collaboration of Chefs coming together all get together on the culinary portal Chef2Chef.net. This group of epicurean talent will converge on Grand Junction, Colorado June 24, 2006, to produce a nine course wine pairing dinner event with the monies raised supporting the culinary scholarship fund. The Chef2chef.net culinary portal plays host to many chefs from across the world, these chefs give of their own time and money to come together to produce scholarship fund raising dinners in various locations across the USA. The group of dedicated culinary professionals have been doing this long enough now that their first grant recipient is now a chef and returning to give back to the foundation that started his journey toward becoming a chef. "I really wanted to pitch in and open the opportunity I was afforded to others with the same dream for a professional culinary education" explained Derek Thomas, CC who is flying in from Leslie, Missouri to handle the salad course.
"We are excited to be hosting such a broad pool of culinary talent from across the world to help raise monies for the culinary scholarship fund" said Zane Lawson, Executive Chef for The Cowboy and The Rose Catering. He continued "With this much talent flying in from so many locations across the country this will be the epicurean event to attend for all 2006!"
Indeed the line up of chefs for courses is very appetizing!
The breads for the event are being handled by Canadian Chef Marlene Cochrane from the Canadian town of White Horse in the Yukon Territory. She will be transporting the Yukon sourdough starter with her to create this northern bread delight for the guests that evening.
The Seven Courses and Smooth Jazz Event includes a Sommelier for the evening, Sarah McGregor from Windsor, Colorado, Sarah is the sommelier for The Chimney Park Bistro of Windsor, Colorado and will be handling the wine information and wine services for each course for the entire evening.
The hors d'oeuvres are being handled by Local Chef Al Menard of The Cowboy and the Rose Catering. He is being assisted by Chef Instructor Wayne Smith from the Western Colorado Culinary Academy in Grand Junction, Colorado. The two of them will be laboring early on as this is the first course up for the event!
The salad course is being handled by Chef Derek Thomas from Leslie Missouri. Derek is a past Culinary Scholarship recipient coming to the event to start to help raise money for others to follow their culinary ambitions as he did in part through the Chef2Chef.net scholarship fund.
The soup course is being headed up by Chef Jean Denham from Port Angeles, Washington. She has put together an asparagus soup paired with Grand River Vineyard Sauvignon Blanc that is to die for, Jean is drawing on her extensive California wine region cooking experience to pull together a soup course that is extraordinary.
The intermezzo is being handled by Chef David Nelson from Steamboat Spring Colorado. Dave is working up a special offering that is so secret not even his wife knows what is being developed!
The fish course is being handled by Chef Florian Wehrli of The Chimney Park Bistro in Windsor, Colorado. Chef Wehrli is preparing a Colorado Bass offering paired perfectly with a Colorado wine.
The white protein course is being handled by Chef Mike Polcyn from St. Louis, Missouri. Chef Polcyn has created a quail dish contrasted with Colorado Merlot to delight the senses and appease the tummy.
The red meat course is being handled by Chef Mike Elsner from Pfafftown, North Carolina. Mike has worked up a very special elk tenderloin plate that will be paired with a Colorado Cabernet Sauvignon from Balestari Vineyards.
For the dessert course we come back to our own yard and focus on Chef Jon St. Peter, Chef Instructor at the Colorado Culinary Academy. Part of the proceeds are ear marked specifically for students attending this outstanding culinary academy. Chef St. Peter is putting together a strawberry dessert that will put the perfect finish on the evenings meal.
Tickets are $109 in advance and can be obtained by calling this contact number: 970-260-1464 Ask for Bob Ballantyne
Chef2Chef News Desk