Antonin Carême-Inspired Plant-Based Gourmet Vegetarian ANF Fundraiser Dinner
November 2, 2019
On November 2, 2019 at the University of Northern Colorado there will be a celebration of gourmet vegan cuisine using recipes from my Culinary Olympic competitions. It is a fund raising event for the American Natural Foods and promotion . By being the first to donate $100 and confrim your reservation you an attend this dinner.
Attached is a video demonstrating gourmet plant-based cooking techniques. The 11-02-19 Antoning menu is below. 40 years ago in 1989, I held the first and only Vegan Escoffier Dinner in Chicago, IL. (Vegetarian Times cover story of dinner attached). The ANF is now honoring a culinary titans who created the foundations of modern French cuisine with the first Plant-Based Antonin Careme Dinner while supporting the ANF's developing and ushering in this new 21st century cuisine called vegetarianism. The dinner will be an elegant gourmet seven course plant-based dinner (Dinner menu below) Your financial support is helping the ANF fund this noble culinary cause (i.e. supporting Plant-based ANF accreditied culinary certification program, plant-based culinary competitions, ANF Culinary Olympic documentary, and numerous projects supporting plant-based cuisine at the professional level. The Antonin Carême fundraiser dinner is an example of how creatively pulses can be used in haute plant-based cuisine.
Dinner tickets can be purchased for $100 each by clicking on the donate button.
The first 100 donors of a minimum $100 donation, or more, will recieve an invitations to attend the dinner. The first 100 to confirm their invitation will be guest at the dinner.
You are welcome to donate any amount of money for the ANF's work.
The ANF will send you a dinner confirmation. Please confirm that you can or cannot attend. If you cannot attend and want to donate $100 Eco-Cuisine will send a copy of The Classical Vegetarian Cookbook for Professional Chefs and Inspired Cooks valued at $59.95.
Dinner is being held on November 12th at University of Northern Colorado in their Columbine Suite at the University Center Building
Address is 2045 10th Ave. Greely, CO 80639.
The dinner begins at 5 PM with a social (light appetizers) and dinner begins at 6 PM.
Antonin Carême, considered to be the founder of French gastronomy, who understood cuisine as both an art and a science. He is often referred to as the “The King of Chefs and the Chef of Kings.” In 1794, his parents to poor to support him, he found a job in a Parisian chop house that would begin the journey defining his life and redefining French cuisine. As a vegetarian, what stands is the story of how the diplomat Talleyrand, his culinary mentor, sent Carême a test to create an entire year’s worth of vegetable dishes using seasonal produce with no repetition and he passed the test. Antonin
THE ANTONIN CAREME PLANT-BASED GASTRONOMY DINNER MENU
Green Pea & Lentil Pâté Canapés
Black-Eye Pea Caramelized Onion Quiche Cash Bar
Smoked Kidney Bean Pâté
Fresh Field Greens, Crostini, Roasted Pepper Salsa, Balsamic Reduction
TBD-Cabernet sauvignon, Shiraz
Caramelized Vegetable Consommé with Lentil Custard
Variegated Black Bean Cracker
Tempura Nori Roll Salad Aduki Beans
Sliced Tomato, Micro Greens, Peanut Dressing
TBD-Sauvignon Blanc or Chardonnay
Wild Elderberry Sorbet
Anko Yellow Bean Ginger Paste, Fresh Mint
Sparkling Cucumber, Citrus, Basil Nectar
Bulgur Walnut Pinto Loaf & Mushroom Duxelles wrapped in Puff Pastry
Roasted Vegetable Citrus Sauce, Grilled Butternut Squash, Bouquetiere of Colorado Vegetables
TBD-Beaujolais or Pinot Noir
Cheese & Fruit:
Coconut Crusted Herbed Cream Cheese, Smoked Carrot Cheese Sweet Woodruff Honey Glaze
Poached Pears, Cranberry Chutney, Toasted Baguette
TBD-Prosecco or Cava
Baked Alaska-Style Mocha Black Bean Brownie & Peanut Butter Mousse
Raspberry Coulis, Almond Hippenmasse Crisp
Sparkling Hand Crafted Elderflower Lemonade
Tea & Coffee