Monday, May 16, 2016

ACF's Culinary Passport quite a tour

Posted By on Mon, May 16, 2016 at 11:47 AM

Saturday night's 2016 Culinary Passport event put on by the American Culinary Federation Pikes Peak Chapter displayed great taste all around, co-benefitting Colorado Springs Food Rescue

Area chefs each represented one of a dozen featured countries this year, with three dessert outfits capturing wider Europe. Overall-outstanding dishes ranged from steak tartar and house-made buratta to smoked rabbit sausage with pork belly and Moroccan meatballs. Bristol Brewing beers and a wide array of fine wines paired perfectly. 

Beyond all the boozing and gorging oneself, the Culinary Passport does raise funds for good causes. In this case, continuing the ACF's educational mission, which helps fill our kitchens with trained hands, and informing the public about the huge problem the world continues to have with wasted food. Click the above links to learn more, and see pics from the evening below:
click to enlarge Odyssey Gastropub's co-owner Jenny Schnakenberg and chef  Matthew Wilcoxson. They served a fantastic tamari "baconed" smoked shrimp with pickled plums, representing Japan. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Odyssey Gastropub's co-owner Jenny Schnakenberg and chef Matthew Wilcoxson. They served a fantastic tamari "baconed" smoked shrimp with pickled plums, representing Japan.
click to enlarge Beautiful carved ice as part of the evening's elegant atmosphere. Plus a display of ACF chef skills. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Beautiful carved ice as part of the evening's elegant atmosphere. Plus a display of ACF chef skills.
click to enlarge The Warehouse's representatives, including the Indy's Chef Life illustrator Shaggy Warren (left), and Josh Mckellip, dish a Dutch apple pie with salted caramel ice cream, representing the U.S. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The Warehouse's representatives, including the Indy's Chef Life illustrator Shaggy Warren (left), and Josh Mckellip, dish a Dutch apple pie with salted caramel ice cream, representing the U.S.
click to enlarge Pikes Peak Chapter of the ACF president Nathan Dirnberger gives a toast with Colorado Springs Food Rescue's Zac Chapman. CSFR was a beneficiary of proceeds along with the ACF. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Pikes Peak Chapter of the ACF president Nathan Dirnberger gives a toast with Colorado Springs Food Rescue's Zac Chapman. CSFR was a beneficiary of proceeds along with the ACF.
click to enlarge A killer arepa with pork-pineapple sofrito from Pig Latin Food Truck, cooking Columbian for the evening. - MATTHEW SCHNIPER
  • Matthew Schniper
  • A killer arepa with pork-pineapple sofrito from Pig Latin Food Truck, cooking Columbian for the evening.
click to enlarge AspenPointe Café's Brent Beavers (right) with Pizzeria Rustica/TAPAteria's Jay Gust, respectively representing Spain and Italy. - MATTHEW SCHNIPER
  • Matthew Schniper
  • AspenPointe Café's Brent Beavers (right) with Pizzeria Rustica/TAPAteria's Jay Gust, respectively representing Spain and Italy.
click to enlarge 2South Wine Bar's Supansa Banker, nailing a Jamaican goat curry. - MATTHEW SCHNIPER
  • Matthew Schniper
  • 2South Wine Bar's Supansa Banker, nailing a Jamaican goat curry.
click to enlarge Arroz con gandules y pollo guisado y amarillo (Puerto Rican rice with pigeon peas, pork, and chicken stew) courtesy Cheyenne Mountain Resort. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Arroz con gandules y pollo guisado y amarillo (Puerto Rican rice with pigeon peas, pork, and chicken stew) courtesy Cheyenne Mountain Resort.

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