Chef Behind Bars

Cloudy skies, wind gusts and rain drops set the scene for the Chef Behind Bars event last Wednesday, April 22. Though the weather wasn’t up to par, this didn’t stop the masses of people flooding the waterfront of Wit & Wisdom Tavern to support this great cause.

Chef Michael Ransom of B&O American Brasserie. Photo by Taylor Seidel/TU Student.

Chef Sergio Vitale entertaining the crowd. Photo by Taylor Seidel/TU Student.

Seven of the premier chefs around Baltimore teamed up to create signature cocktails with one mission: raise money for the Share Our Strength’s No Kid Hungry campaign.

Cocktails from the first round, featured Chef Mills, Chef Dyson, Chef Keefer and in back Chef Becker) Photo by Taylor Seidel/TU Student.

Dooby’s head chef Tim Dyson accompanied by his staff mixing up their cocktail. Photo by Taylor Seidel/TU Student.

The featured chefs were host Chef Zach Mills, Chris Becker of Fleet Street Kitchen, Tim Dyson of Dooby’s Coffee, Cyrus Keefer, Mike Ransom of B&O American Brasserie, Sergio Vitale of Aldo’s Restaurant and Bryan Voltaggio of Aggio. Beautiful libations and creative concoctions led to a fun night under the stars.

Host Chef Zach Mill of Wit & Wisdom finishing up his cocktail. Photo by Taylor Seidel/TU Student.

Chef Cyrus Keefer with his cocktail. Photo by Taylor Seidel/TU Student.

Chef Chris Becker of Fleet Street mixing up his cocktail. Photo by Taylor Seidel/TU Student.

Shake Shack of Baltimore wasn’t competing but they still put out an incredible boozy shake, their traditional salted caramel pretzel concrete with a little bourbon floated on top. If I was voting, this was my favorite.

The judges voted for Chef Keefers cocktail as the “Judges’ Choice.” Chef Bryan Voltaggio took home the “People’s Choice.”

Chef Bryan Voltaggio preparing his tropical cocktail. Photo by Taylor Seidel/TU Student.

 

Live entertainment by RIO brought the whole event together.

Live music performed by RIO. Photo by Taylor Seidel/TU Student.

Though the weather wasn’t perfect, the cocktails and the money raised for this cause were incredible.

Tuna Tartar. Photo by Taylor Seidel/TU Student.

Chef Voltaggio’s people’s choice winning cocktail and a beautiful Baltimore sunset. Photo by Taylor Seidel/TU Student.

For more information on No Kid Hungry, or for upcoming Culinary Events please check out their website at www.nokidhungry.org.

 

 

Edited by Jared Kurlander.

The EmporiYUM

Close your eyes and imagine all of the tastiest treats, beers, wines and the best restaurants of the area. Now, open your eyes and realize that this was all a reality this past weekend, April 18 to 19, at The Emporiyum in Baltimore.

There were sweet things, salty things, savory things and even alcoholic things. For all of you who weren’t there basking in the foodie glory, I’m here to share some of the highlights of the day.

The market was massive and full of people and vendors. The Emporiyum had taken over an old bread distribution center to fit all of the vendors. Inside, the smells were overwhelming, my dad and I quickly scanned the market to see where to start our food journey.

We picked a crowd favorite (judging by the line), The Local Oyster, a traveling oyster bar local to the Baltimore area. Offering fresh oysters on the half shell for a dollar, it was a perfect snack to get the afternoon started.

The Local Oyster. Photo by Taylor Seidel/TU Student.

From there we moved around to several different locally produced products like WOOT! Granola, a local granola company who uses all natural ingredients and creative pairings to make a spicy yet flavorful snack.

The Mallow Bar was our next stop, which served artisan and handmade small batch marshmallow treats, called Mallow Crunchies, in all different flavors. Mallow Crunchies are sold at farmers markets, online and at specialty shops. You have to try the one with M&Ms.

The display from the Mallow Crunchies. Photo by Taylor Seidel/TU Student.

After a quick swig of water we were on to more vendors. Soom Foods featured natural, gluten-free and vegan style spreads. Their Sriracha hummus was flavorful and delicious.

Keeping with the spreads and dips, Cava Mezze, a Greek inspired restaurant found in the D.C. area, had some fantastic hummus spreads to sample.

Cava Mezze’s spread. Photo by Taylor Seidel/TU Student.

Finally, King of Pops exceeded all expectations with their flavorful and fruity ice pops served out of a traditional style cart.

As for the featured restaurants at The Emporiyum, the chefs put on an expo for everyone. Fleet Street Kitchen’s own Chef Michael Correll prepared a chorizo sausage with radishes and avocado. Chef Zach Mills of Wit & Wisdom in The Four Seasons, had a spicy version of Maryland crab.

Fleet Street Kitchen’s chorizo taco. Photo by Taylor Seidel/TU Student.

A new favorite of mine, The Corner Pantry’s own Chef Neill Howell had a traditional English sausage roll.

The table display from The Corner Pantry. Photo by Taylor Seidel/TU Student.

Sausage rolls from The Corner Pantry. Photo by Taylor Seidel/TU Student.

The Food Market had one of their most popular selling appetizers to taste, a warm bread stick with beer-cheese fondue. Timber Pizza Company, a mobile wood-fired pizza company, surprised my taste buds with a caprese salad on a stick and a delicious pesto pizza. The newest addition to the Baltimore food scene, Shake Shack, provided their single and double burgers and their famous concrete milkshakes.

Warm breadstick and cheese fondue from The Food Market. Photo by Taylor Seidel/TU Student.

 

Shake Shack’s single burgers. Photo by Taylor Seidel/TU Student.

Above all, there were two dishes that absolutely blew my mind. Dooby’s Chef Tim Dyson had a Korean style fried chicken with unbelievable Thai sauce. Also Woodberry Kitchen’s creativity was unprecedented as the chef prepared a traditional brisket and slaw sandwich served on a homemade glazed doughnut. The end result was delicioso.

Dooby’s Korean fried chicken. Photo by Taylor Seidel/TU Student.

The pastry spread from Butter Brothers. Photo by Taylor Seidel/TU Student.

The Emporiyum brought together some fantastic food vendors, restaurants and foodies both young and old. It was a true depiction of the growing food trends and I was so happy to be able to attend it.

Woodberry Kitchen’s glazed doughnut brisket sandwich. Photo by Taylor Seidel/TU Student.

For a full list of vendors and restaurants at this year’s Emporiyum please look online at theemporiyum.com

Until next time. I wish you GoodEats!

 

– Edited by Jared Kurlander

Baltimore County Restaurant Week

The day has finally arrived. January 9^, 2015, marks the start of Baltimore County Restaurant Week. With more than fifty different restaurants located throughout Baltimore County, this is projected to be one of the most successful restaurant weeks.

Participating restaurants include some GoodEats favorites: Cunninghams, Ryleigh’s Oyster House, Artful Gourmet Bistro, Michael’s Café, Pappas and Yasou Greek Bistro. For a complete list please visit the Baltimore County Restaurant Week website.

All restaurants work on a pre-fixe menu, meaning you pay one flat rate (not including tax or gratuity) for a multi-course meal. Lunch typically is two courses and costs between $15.15-$20 per person. As for dinner, it’s typically a three course menu (an appetizer/salad, and entrée and dessert) and costs $30.15-$35 depending on the restaurant.

With such a great deal, go out and enjoy some of your Baltimore County favorite restaurants. The event runs through the Jan. 24 I highly suggest making reservations for either lunch or dinner, as this is a highly trafficked event. OpenTable has open reservation times for the majority of the restaurants.

I hope you all have a chance to go out at least once to one of the restaurants featured. The Baltimore County Chamber of Commerce has worked very hard to put together a fantastic event featuring some amazing restaurants local to the area. This gives everyone an affordable way to enjoy some of the best restaurants in Baltimore County.

Until next time. I wish you GoodEats!

Edited by Jared Kurlander.

Fleet Street Kitchen

There are a few restaurants in Baltimore that always top my list when people ask for recommendations. These restaurants are typically very modern with absolutely incredible food. They really capture the Baltimore dining scene. One of these restaurants near the top of that list is Fleet Street Kitchen, a favorite of mine since the first time I went there to eat. I am amazed at the beautiful plates, the modern décor and the all around knowledgeable and friendly staff.

On Dec. 9, I had the pleasure of being invited back to Fleet Street Kitchen to welcome in their new executive chef, Michael Correll. Correll was already working for the Bagby Restaurant Group for their Towson location, Cunninghams. Chef Correll put together a tasting menu featuring some of the freshest and most exquisite pairings.

The tasting menu and table setting. Photo by Taylor Seidel/TU Student.

The evening began with a Fluke Crudo, a thinly sliced piece of raw white fish served with poppy seed, caviar and buttermilk. At first I was nervous eating the raw fish, but the caviar and buttermilk sauce complimented the tender pieces of fish so nicely.

Fluke Crudo. Photo by Taylor Seidel/TU Student.

Next was one of my favorite courses: the house made Pumpkin Agnolotti. A very tender ravioli esque noodle stuffed with pumpkin and served with brown butter, sage, a tart preserved meyer lemon and black winter truffles. It has always been a dream of mine to sample black truffles and they definitely lived up to all the hype. They perfectly complimented the dish and added a nutty taste.

Pumpkin Agnolotti. Photo by Taylor Seidel/TU Student.

The third course served was a beautiful piece of Halibut. The firm filet was served with glazed baby carrots, kale and this decadent hazelnut butter. The hazelnut butter stole the show; I wanted to spread this butter on bread. It was nutty and just perfectly balanced the dish.

Roasted Halibut. Photo by Taylor Seidel/TU Student.

Meat came next on the tasting menu. A rare piece of Beef Strip Loin served on a bed of potato gnocchi, black trumpet mushroom, broccoli and peanuts. The loin was cooked beautifully and paired so perfectly with the tender gnocchi.

Beef Strip Loin. Photo by Taylor Seidel/TU Student.

Feeling ten pounds heavier and with four courses completed, we moved to dessert. Prepared for us was a beautifully plated Vanilla Bean Panna Cotta with the first of the season blood orange gelée. One dessert wasn’t enough. A Honeycrisp Apple Napoleon was also brought out. Almond pecan granola and a tart granny smith apple sorbet paired perfectly with the sweet crème of the Napoleon. It was an absolutely perfect way to finish this meal.

Vanilla Bean Panna Cotta. Photo by Taylor Seidel/TU Student.

A huge kudos to Chef Correll and his staff. His technique and creativity will be a perfect fit for Fleet Street Kitchen.

 

Until next time. I wish you GoodEats!

 

 

Edited by Jared Kurlander.

Jack Binion’s Steak Sunday Brunch (Horseshoe Casino)

With the growing interest in brunch across the Baltimore area, Jack Binion’s Steak is the newest restaurant to implement brunch. Jack Binion’s Steak is Horseshoe Casino’s premier restaurant. Known for their premium cuts of meat and lavish décor, this steakhouse is taking a pleasant upscale twist on brunch.

Dec. 7 was their unveiling and I was there to take in this decadent feast. This was my first time at Jack Binion’s. The décor was refined and classy with a massive dining room and a bar situated close to the entrance of the restaurant.

The table setting for brunch. Photo by Taylor Seidel/TU Student.

Our table started with cocktails (not included in the brunch price), French-pressed coffee and an assortment of juices before delving into the buffet. Once drinks were served we went up to enjoy the food. They featured scrambled eggs, cheesy hash browns, country grits, crispy bacon, sausage links, house-made breakfast pastries, seasonal sliced fruits and an omelet station. Lunch items were also being served. Featured was a delicious smoked country ham carving station, grilled chicken with wild mushrooms and seared salmon with a cream and tarragon sauce.

The omelette station. Photo by Taylor Seidel/TU Student.

Roasted Salmon part of the lunch options. Photo by Taylor Seidel/TU Student.

The food was excellent. After sampling all the dishes I was thoroughly impressed, satisfied and very, very full. My favorites had to be the country ham, the omelet station and the house-made breakfast pastries. You have to try the Danishes.

Seasonal fruit display. Photo by Taylor Seidel/TU Student.

House made pastries. Photo by Taylor Seidel/TU Student.

The highlight of the brunch had to be the live jazz music being played throughout brunch hours. The music was a pleasant undertone to the meal.

The jazz area with live music. Photo by Taylor Seidel/TU Student.

Jack Binion’s brunch is running every Sunday through December from 10:30 a.m. until 2 p.m. and on New Years Day. The brunch buffet is $37 for non-rewards members and $35 for total rewards members. For reservations call 443-931-4386 48 hours in advance or visit JackBinionsBmore.com. You can also make a reservation through OpenTable.

I hope you all are able to make it out to Horseshoe Casino and Jack Binion’s for their jazz brunch.

Until next time. I wish you GoodEats!

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Edited by Jared Kurlander.

Santé A Culinary Odyssey

Thursday, Nov. 20, The National Kidney Foundation hosted their 2014 Santé: A Culinary Odyssey fundraiser. The event took place at M&T Bank Stadium’s club level. A Culinary Odyssey gives people a chance to sample some of the best fare in Baltimore while raising money for a fantastic cause.

Originally I was asked to simply cover the event but once at the venue, I was asked to be one of the judges. Each of the restaurants was fighting to be crowned Judge’s Best Overall, Most Creative, Best Booth and lastly, the People’s Choice, which was chosen by all of the guests. Alongside myself, judges included respected food critics, chefs, media personnel, athletes and Kidney Foundation Ambassadors.

Once on the club level, I was given a list of the restaurants and their locations and I was free to go and sample. I knew prior to the event that nearly 45 vendors were participating in the fundraiser, but it didn’t truly hit me how many great samples I got to try until I started walking around.

The Club Level of M&T Bank all set up for the event. Photo by Taylor Seidel/TU Student

My favorites of the event were The Boathouse, Birroteca, Banditos, Ten Ten Bistro, B&O American Brasserie, Portalli’s and Talara. The Boathouse was serving a decadent mac n’ cheese topped with lump pieces of lobster meat. Talara had a decomposed sushi-esque dish with a chipotle ceviche. Birroteca featured a juicy piece of crispy pork belly.

Tamara’s executive chef. Photo by Taylor Seidel/TU Student

The BoatHouse’s Lobster Mac. Photo by Taylor Seidel/TU Student

Panna Cotta from Portalli’s. Photo by Taylor Seidel/TU Student

Banditos. Photo by Taylor Seidel/TU Student

Birroteca’s Crispy Pork. Photo by Taylor Seidel/TU Student

Richardson Farm was by far the most creative. Richardson Farm, which is a farm to table style restaurant, had a whole roasted pig, which they paired with a crisp apple and a caramel sauce, a clever play on a caramel apple.

The judges voted Ten Ten Bistro as the Best Overall dish, Banditos as the Most Creative and Stratford University’s dessert sampler as the Best Booth. Richardson Farms was voted as the People’s Choice.

Bandits Spicy Dumpling. Photo by Taylor Seidel/TU Student

Stratford University’s pastry display. Photo by Taylor Seidel/TU Student

Richardson Farm’s whole roasted pig. Photo by Taylor Seidel/TU Student

The event was much more than just a culinary journey. There was a silent auction with some amazing beauty products, sports memorabilia, gift certificates and other goodies. The event also had a live auction and raffle tickets all benefiting The Kidney Foundation.

A Culinary Odyssey was such a beautiful event that I had the pleasure of covering. A huge thank you to all of the delicious restaurants I had the opportunity of sampling.

 

Please look into donating to this fantastic cause.

 

Full list of A Culinary Odyssey restaurants.

The House of Audre. Photo by Taylor Seidel/TU Student

Heavy Seas Ale House Chef preparing his dish. Photo by Taylor Seidel/TU Student

Clementine’s version of patty. Photo by Taylor Seidel/TU Student

SOBO Cafe homemade biscuits and jam. Photo by Taylor Seidel/TU Student

 

Until next time. I wish you GoodEats!

The view from the judge’s VIP reception. Photo by Taylor Seidel/TU Student

 

Edited by Jared Kurlander.

The BoatHouse (2809 Boston Street)

On Nov. 18, I was invited by Downtown Diane to come and enjoy The Boathouse. I had been invited to a similar event just a few months prior so I had some type of idea what was to come. The expectations I had were completely wrong. I imagined a few samplings and some time to mingle. That by no means was the case. The food seemed to be never ending, but I’ll get to those specifics later.

The BoatHouse is a relatively new restaurant to the Canton area. Situated right on the water, the restaurant offers both indoor and outdoor seating (right on the water) for those nicer days. The restaurant is a two-floor open set up with tables placed around the bottom dining room and more seating upstairs. Our event was hosted on the upstairs level of the restaurant.

Once upstairs, appetizers were already plated and ready to be eaten. The BoatHouse featured some of their favorites including: oysters on the half shell, lobster mac n’ cheese and calamari. The lobster mac was decadent, so cheesy and topped with huge pieces of lobster meat. The calamari was also a huge hit. Lightly breaded tender pieces of squid fried with cherry peppers and a spicy marinara.

Lobster mac n’ cheese. Photo by Taylor Seidel/TU Student.

Oysters on the half shell. Photo by Taylor Seidel/TU Student.

After a few drinks, appetizers and some mingling, it was time for the main course. I kid you not, there was enough food to feed an army and everything looked unbelievable. I hope you all know this is a judge free zone so no judging on the amounts of food I devoured. Dinner included a spinach salad, chicken Chesapeake, hanger steak and frites, grilled salmon and a roasted penne.

Now, to make all your mouths water.

The spinach salad was such a clean, fresh way to start the meal. The salad had pears, crumbled goat cheese, bacon, walnuts, cherry peppers, roasted sweet onions and a sweet honey balsamic vinaigrette. After the salad I quickly moved on to the chicken Chesapeake, a personal favorite of mine. The BoatHouse had a nice spin on their chicken Chesapeake serving it with prosciutto and an old bay cream sauce. The crowd favorite was the grilled salmon served in a cast iron skillet with crunchy Brussel sprouts, bacon, pearl onions and a rosemary balsamic butter.

Spinach Salad. Photo by Taylor Seidel/TU Student.

Grilled Salmon. Photo by Taylor Seidel/TU Student

Hopefully these three dishes have you sold, but if not, The BoatHouse also has a pretty sweet Happy Hour including both menu specials and drink specials. Also, they have “yappy hour”, a happy hour inspired menu every Thursday that incorporates your four-legged friends. The BoatHouse also features a brunch menu Saturdays and Sundays with bottomless mimosas for only $10.

Head Chef Matt Campbell is an artist in the kitchen pairing fresh seafood with local produce. With a friendly and personable mentality, he is the perfect fit for this up and coming restaurant.

I hope you all make it a point to go out and enjoy The BoatHouse in Canton. It is definitely GoodEats.

Until next time. I wish you GoodEats!

Edited by Jared Kurlander.

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Charm City Wing Wars

On Nov. 16, Mother’s Bar and Grille hosted their fourth annual Charm City Wing Wars at their Federal Hill location. Ten entered Mothers that morning and only one came out victorious. The nearly sellout crowd unanimously voted for the wings made by Alexander’s Tavern.

I think it’s only right to start off talking about the winner. Alexander’s Tavern featured a buffalo, lemon pepper and honey Old Bay wing. My personal favorite of the three was the Lemon Pepper. These wings were perfectly acidic and spicy yet didn’t over power the chicken.

The event’s winners, Alexanders Tavern. Photo by Taylor Seidel/TU Student.

Behind Alexander’s Tavern, in second place, was Blue Agave and in third place, Delia Foleys Pub. Blue Agave had a Habanero BBQ wing served with a chipotle ranch. The wing was crispy and full of flavor. Delia Foleys Pub also had some righteous wings. The pub had a wing they called Orioles Magic. A crispy wing smothered in a sweet and spicy concoction. They were delicious.

Blue Agave. Photo by Taylor Seidel/TU Student.

Delia Foley’s Pub. Photo by Taylor Seidel/TU Student.

These three rounded out both my top three and the judges top picks.

Other favorites of mine were Ten Ten Bistro and C&R Pub. Ten Ten Bistro had an Asian-spiced wing served with pickled cucumbers and carrots. The wing had a garlic, spicy flavor. Ten Ten definitely had the most gourmet wing, featuring some really nice flavors. C&R Pub had in my mind the most underrated wing. They dry rubbed their wings, which is risky because sometimes the flavors are either too subtle or too overpowering, but neither was the case. C&R Pub’s Redneck Rub complimented the wing beautifully.

Ten Ten Bistro. Photo by Taylor Seidel/TU Student.

C&R Pub. Photo by Taylor Seidel/TU Student.

Other entrees included Score, Sweet Caroline’s, Don’t Know Tavern and Marriott Inner Harbor at Camden Yards.

Sweet Caroline. Photo by Taylor Seidel/TU Student.

Score’s. Photo by Taylor Seidel/TU Student.

Baltimore Inner Harbor Marriott. Photo by Taylor Seidel/TU Student.

Don’t Know Tavern. Photo by Taylor Seidel/TU Student.

The event was, above all, a great time. Football, wings and drink specials? I don’t think there is a better trifecta. If you weren’t able to make it Sunday, make it a point to go to Federal Hill and get some wings. They definitely have some hidden gems.

 

Until next time. I wish you GoodEats!

 

 

 

 

Edited by Jared Kurlander

2014 Santé: A Culinary Odyssey Preview

On Nov. 20, 2014, The National Kidney Foundation will host their annual 2014 Santé: Culinary Odyssey Event. The event will take place at M&T Bank Stadium at 6 p.m.

The fundraiser will raise awareness and money for the patient emergency assistance program. This program provides food, housing costs, utilities, medication and transportation to dialysis patients. Additionally, money raised will fund kidney research at both Johns Hopkins and the University of Maryland.

Today, there are 2,450 Marylanders waiting for a life-saving kidney transplant and an additional 8,580 individuals who are on dialysis. Each year, kidney disease takes more lives than either breast or prostate cancer.

The event has sold more than 900 tickets, which will raise funds for the National Kidney Foundation in Maryland.

The event will feature both a live and silent auction with proceeds all benefiting the kidney foundation.

Culinary Odyssey will also include more than 45 local restaurants and breweries. Each restaurant will feature a food item, which will be judged by a panel of respected media and local celebrities to find out who has the best dish. Restaurants include: B&O American Brasserie, Banditos, Birroteca, Blue Hill Tavern, Heavy Seas Alehouse, Maggie’s Farm, Sobo Café, Taharka Brothers Ice Cream, Ten Ten American Bistro, Wit & Wisdom and many more.

 

This is sure to be a beautiful event backboned by an amazing cause.

 

If you are unable to attend the event please look into making a donation to The Kidney Foundation. Every donation helps.

 

 

Until next time. I wish you GoodEats

 

 

Edited by Jared Kurlander.

Harvest of Hope Gala

On Nov. 8, Court Appointed Special Advocates of Baltimore County hosted their 11^th annual Harvest of Hope Gala at the Sheraton Baltimore North Hotel in Towson.

CASA trains and deploys volunteer advocates who serve one-on-one with children who have been removed from their homes due to abuse and neglect and are involved in court proceedings. CASA’s vision is to provide trained supported volunteers for every child involved in abuse and neglect proceedings in need of an advocate.

The Gala was held in the main ballroom at the Sheraton. Once inside the ballroom and checked in, I was amazed by the beauty of the set up. There was very elegant table settings set up throughout the ballroom with items being auctioned off around the back walls. The focal point was around a massive stage situated in the front with a projector to one side and a three-piece band to the other.

Front stage and display. Photo by Taylor Seidel/TU Student.

The silent auction items included everything from sports memorabilia, wineries, jewelry and everything in between. The items were broken down into four different tables, almost categorizing them. Featured was jewelry from Smyth Jewelers, Family Fun Day (Including tickets to dinner, a show and dessert), and one-day passes to Disney World, and tons of sporting tickets and memorabilia. Additionally, the event featured a live auction. All proceeds benefitted the organization directly.

Some of the items available through the silent auction. Photo by Taylor Seidel/TU Student.

One of the Gala’s guests bidding on an auction item. Photo by Taylor Seidel/TU Student.

Todd Simon and his ensemble was the entertainment of the night. Simon, a keyboardist native to the Baltimore area, was a part of the United States Naval Academy Band. The band was perfect and gave the perfect backdrop to the event.

Todd Simon and his 3 piece ensemble. Photo by Taylor Seidel/TU Student.

Associate Judge Paul J. Hanley was the event’s keynote speaker. Judge Hanley, a Baltimore County 3^rd Judicial Circuit Court judge, has heard hundreds of CASA cases. He has always given the children a sense of dignity and privacy during their court hearings (quote taken from Harvest of Hope Gala Program). His personal experiences and testimonial set the mood for the event.

The menu for the sit-down dinner was exquisite. Guests started off with a garden salad. The main course included chicken breast stuffed with crabmeat and a smoked tomato beurre blanc (emulsified butter based sauce) served with seasonal vegetables and potatoes. Dinners ended with a chocolate mousse cake.

The formal table setting. Photo by Taylor Seidel/TU Student.

In all, the event was a spectacle in itself. CASA is a great organization raising money for a truly amazing cause. If you were unable to make the event please look into making a donation.

Harvest of Hope Gala Program. Photo by Taylor Seidel/TU Student.

Until next time. I wish you GoodEats!

Edited by Jared Kurlander.