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Experience an evening of fine dining at an Academy Dinner… PowerPoint Presentation
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Experience an evening of fine dining at an Academy Dinner…

Experience an evening of fine dining at an Academy Dinner…

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Experience an evening of fine dining at an Academy Dinner…

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  1. Experience an evening of fine dining at an Academy Dinner…

  2. Hotel Hershey, Hershey Pennsylvania March 14, 2010 at 7p.m. Price: $125 MENU Champagne Poached Shrimp “Town & Country” Hickory Smoked Red Pepper Puree * Warm Foie Gras & Pennsylvania Mushroom Terrine Petite Peppercress and Crisp Apple Salad, Roasted Fowl Jus FLORUS MUSCADELLO LATE HARVEST * Chilled Potato & Asparagus Salad Smoked Oyster Mushrooms Truffle Honey Mustard Vinaigrette 2008 NAPA CELLARS SAUVIGNON BLANC * Pan Roasted Colossal Scallop Wilted Chard, Potato & White Chocolate Puree Warm Bacon Dressing 2007 FERRARI CARANO CHARDONNAY, ALEXANDER VINEYARDS * Champagne Sorbet & Grape Campari Granite * Jamison Farms Lamb Two Ways - Grilled Chop & Shank “Sheppard’s Pie” Sauteed Spinach Dark Chocolate Curry Sauce 2005 BIANCHI PINOT NOIR, SANTA MARIA VALLEY * Caramel Crèmeux, Blood Orange Pate de Fruit Chocolate Hazelnut Croustillant SANDEMAN 20 YEAR-OLD TAWNY PORT * Mignardises Ken Gladysz, Executive Chef Cher Harris, CEPC Executive Pastry Chef 2010 Regional American Academy of Chefs Dinners 2010 Northeast Regional American Academy of Chefs DinnerHotel Hershey, Hershey, Pa.March 14, 2010 2010 Central Regional American Academy of Chefs DinnerMeridian Hills Country Club, Indianapolis, IndianaMarch 27, 2010 2010 Southeast Regional American Academy of Chefs DinnerThe Club, Birmingham, Ala.April 25, 2010 Make your reservation today for an unforgettable evening! Go online, email academy@acfchefs.net or call (800) 624-9458 ext. 102

  3. Meridian Hills Country Club, Indianapolis March 127 2010 at 7p.m. Price: $125 MENU Duck Confit Amuse Bouche Hudson Valley Foie Gras Toasted Brioche with Cashew Butter Lavender Honey and Citrus Confit 1er Grand Cru Classé en 1855 Château Guiraud, 2005 Sauternes ~ Caramelized Onion Bisque Red Pepper Jam and Gruyère Croquettes Deloach Vineyards, Chardonnay 2007 Russian River Valley ~ Vanilla Spiced Scallop Couscous and Medjool Dates ~ Blood Orange Sorbet ~ Prosciutto Wrapped Veal Loin & Braised Veal Cheek Sweet Potato Pavé and Asparagus DeLoach Vineyards, Pinot Noir 2007 Russian River Valley, O.F.S. ~ Gorgonzola & Roasted Beets Candied Walnuts and Port Wine Reduction Quinta do Noval 10-year-old, Tawny Port ~ Warm Pear and Pistachio Strudel Ginger Gâteaux and Maple Cinnamon Ice Cream Mignardises Coffee Executive Chef Joe Miller 2010 Regional American Academy of Chefs Dinners 2010 Northeast Regional American Academy of Chefs DinnerHotel Hershey, Hershey, Pa.March 14, 2010 2010 Central Regional American Academy of Chefs DinnerMeridian Hills Country Club, Indianapolis, IndianaMarch 27, 2010 2010 Southeast Regional American Academy of Chefs DinnerThe Club, Birmingham, Ala.April 25, 2010 Make your reservation today for an unforgettable evening! Go online, email academy@acfchefs.net or call (800) 624-9458 ext. 102