Select ingredients and gourmet specialties classify the University of Akron’s Graduate Chef’s Showcase Dinner, 6:30 p.m., Saturday, Feb. 27 at the university’s Gallucci Hall as a foodie’s fantasy. Guests spend the evening savoring an array of gourmet foods prepared by area chefs, all graduates of UA’s Summit College hospitality management program.
Offerings — each complemented with a fine wine — range from cheesy grit cakes with Cajun crawfish sauce topped with grilled jumbo gulf shrimp to celery root soup with Granny Smith apples. Duck confit and chicken-and-apple sausage over red bliss agnolotti in smoked paprika cream, grilled salmon with roasted red- and yellow-pepper vinaigrette, and lamb shanks in stout beer round out the main entrees. Other culinary delights include a peppery green salad with pear, Parmesan crisp and white wine citrus vinaigrette and finished with cabernet lime sorbet.
Aaron Costic of Elegant Ice Creations will offer an expansive sorbet presentation and chef Bryan Smith from More Than Gourmet Executive Pastry Chef will present chocolate ganache, macadamia-crusted tarts with caramel sauce. Meanwhile, UA’s Chef Richard Alford will showcase handcrafted chocolates and breads paired with complementary wines. Other featured chefs include John Bush of CEC Regina Health Center; Aaron Hervey of Crave; Scott Jones of Vegeterranian; Anthony Scolaro of Westfield Center; Joe Smeltzer, senior instructor, Copley High School; and Brad Smith, Copley High School junior instructor.
The University of Akron Graduate Showcase Dinner begins with a cash bar at 6 p.m. followed by dinner at 6:30 p.m. Admission is $50 per person. Reservations are recommended and available by calling 330-972-6615.
Media Contacts: Paige Poleondakis, 330-972-6482 or Denise Henry, 330-972-6447.