SAVOR SCHEDULE HAS ARRIVED!!!! WE NEED AS MANY VOLUNTEERS AS WE CAN TO HELP!! I PROMISE this is an event you should be aching to be involved with!!! Dear Students: We have an impressive line up for SAVOR this year. In the last 5 years, the SAVOR event has given students opportunities to work with amazing chefs and we have been so grateful for your participation. We hope that many of you who worked last year will be able to join us again! Below is the menu and the times available for volunteering. The prep shifts on Thursday and Friday are flexible. It is very difficult to incorporate volunteers into the event if they cannot make it there for 4 PM for the line-up. This is a big event with a lot of moving parts and the Jefferson is not an easy place to navigate - especially when it is running on all cylinders. Thank you for your help in making this RIchmonds premier culinary experience -- Chef Jannequin Bennett Small Plates Chef Bob James, Southern Season Cooking School – Smoked onions soup with goat cheese foam and crispy butter speck Chef Paige Healy, Dinner in the Field – Bresaola topped with baby arugula, olive oil coarse salt, balsamic reduction drizzle, heirloom cherry tomatoes, shaved parmigiano reggiano Chef Randy Doetzer, Juleps– venison and wild boar meatballs with matsutake mushrooms and pearled barley Chef Gerard Gasparini, Pomme –crab exotique– fresh crabmeat with papaya and mango vinaigrette extremely Oysters- Rappahannock Oyster Company Passed HDO: Chefs Jannequin Bennett and Ellie Basch, Everyday Gourmet -- Sausage Craft chorizo finished with sherry, shaved manchego Chef Brian Coates, Simmer – Porcini and Pecan Pate on moist cornbread and Foie Gras Grilled Peach, Blackberry Jus on brioche Passed VIP HDO: Chef Patrick Ehemann, The Jefferson Hotel Black Eyed Pea Falafels with Smoked Tomato Chutney and Pickled Peanuts • Ras el Hanout Roasted Squab Breast Crisp Jindori Quail Eggs and Nest of Zucchini and Squash • Caviar Parfait Push Pops • Pastrami Pork Belly with Roasted Carrots and Caraway Potato Mousse Plated Courses: Malabari seafood cioppino with mint cilantro rice and tapioca poppadum Description: Medley of fresh seafood cooked in a coconut curry leaf broth, served with fresh mint and cilantro kissed basmati rice, topped with a tapioca poppadum Chef Maneet Chauhan, Chopped Judge, author, restaurateur Butter Poached Lobster shaved melon, prosciutto, arugula, lemon vinaigrette Chefs Caleb Shriver and Philip Perrow, Dutch & Company, RA Tomato-braised short ribs with grilled kale, horseradish and soft polenta Chef Michael Friedman, The Red Hen, DC Dessert: Chef Sergio Mueller Chef Rodney Diehl, Colonial Williamsburg Chef Todd Gray, Equino, Salamander Resort Chef Sarah Aayash, The Jefferson Hotel Saturday, September 20 -- all locations at the Jefferson on this day NOON - 4 -- 2 people, prep 3 PM -- 4 people to help chefs load in and prep. 2 of these people will be assigned to Chef Gerard Gasparini from Pomme Restaurant and will work with him throughout the evening. 4 PM -- This time is not flexible. We will have line-up shortly after 4 PM, after everyone has signed in at security. 4 people to help with assembling passed hors doeuvres. These should be folks with good attention to detail and some experience. These people will become part of the plating brigade. 2 people who would like to assist the sushi and oyster shucking station 2 people to assist Chef Randy from Juleps 2 people to assist Chef Bob James from Southern Season Cooking School 2 people to assist Chef Paige Healy 2 people with good kitchen experience to assist Chef Michael Friedman, preferably folks with line experience. These people will become part of the plating brigade Friday, September 19 - times flexible 2 people to work with Chef Brian Coates on passed hors doeuvres , time is flexible, location Clarion Hotel, Nacho Mamas near the Diamond 2 people to work with Chef Jannequin on passed hors doeuvres , time is flexible, location 12422 Gayton Road, west end 2 people to work with Chef Patrick Ehemann on prepping Chef Maneets dish, time is flexible Thursday, September 28 0 times flexible 2 people to work with Chef Brian Coates on passed hors doeuvres , time is flexible, location Clarion Hotel, Nacho Mamas near the Diamond 1 person to work with Chef Jannequin on passed hors doeuvres , time is flexible, location 12422 Gayton Road, west end 2 people to work with Chef Patrick Ehemann on prepping Chef Maneets dish, time is flexible - TENTATIVE
Posted on: Fri, 12 Sep 2014 13:10:00 +0000
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