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More than $115,000 in net proceeds was raised last night at the 26th annual Chefs’ Feast for the Regional Food Bank of Oklahoma’s Food for Kids program. Thanks to the support from area restaurants and the community, 575 chronically hungry students will now have access to food over the weekends and school holidays.
regionalfoodbank.org/newsroom/3-29-13/MetroRestaurantsCoo...
Chef Rich with Invidia Personal Chefs prepares the tempeh for the vegan taco amuse bouche. The smell of the tempeh cooking was amazing
Two chefs from Germany are part of the kitchen brigade that prepared the lunch. Courses were served in hollowed out oyster shells.
As part of their final project, 2019 Culinary Arts grads worked as a team to prepare each a dish for a table of twelve guests.
Seared Hudson Valley Foie, roasted quince, cinnamon brioche, verjus and cider, nutmeg, and of course the '75.
Thank you to all who participated in and joined us for Chefs' Feast 2014! A great time was had by all under the big top!
Photos by Trawick Images
Olive/Bronze fennel cured lamb loin, macédoine of @Chefs Garden vegetables in a mixed lavender-honey dressing, lamb shoulder confit and potato croquette by Chef Scott Fetty from Tarragon at The Inn at Honey Run
Chefe Anfitrião
Saiba mais sobre o percurso do Chef em: www.rotadasestrelas.com/FORTALEZA-DO-GUINCHO-20-21-junho-...
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