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A Tasteful Pursuit

Photos from A Tasteful Pursuit
Chicago, IL

Thanks to you, the evening was a success

Share Our Strength's A Tasteful Pursuit at the Kendall College Dining Room was an extraordinary evening for Share Our Strength's efforts to end childhood hunger. The evening began with a cocktail reception hosted by The Balvenie and was followed by an extraordinary meal prepared by Kendall College alumni:

HOST CHEF

• Chris Koetke, Dean of Culinary Arts at Kendall College

ALUMNI CHEFS

• Massimo Bosco, class of 1991
• Chef Kristine Subido, class of 1995
• Chef Shawn McClain, class of 1990
• Chef R.J. Cooper, class of 1992
• Chef Elizabeth Dahl, class of 2003

GUEST SOMMELIER

• Angela Roman, Wine Director, The Signature Room At the 95th, Chicago

HOST/AUCTIONEER

• Billy Harris

Some Photos From the Event

Attend the event in your city!

If you'd like to attend the next Share Our Strength A Tasteful Pursuit dinner near you, please sign up to be notified when we come to your city!

Or check out photos from all 2008 A Tasteful Pursuit dinners »

The Menu for the Evening Was as Follows:

Passed Hors d'oeuvres
Spice braised oxtail, preserved lemons served on crisp papadums
Chef Kristine Subido

Mascarpone & La Quercia Prosciutto Torta
Chef Massimo Bosco

Hamachi tartare
Chef Shawn McClain

Frog leg rouelle with stone ground mustard and parsley
Chef R.J. Cooper

1^st Course
Trio of Mediterranean inspired small bites:
Brandade & Charmoula Croustade
Spanish Chorizo, White Beans & Manchego
Baba Ganouj, Olive & Harissa Hummos, Spiced Beets & Carrots
Chef Massimo Bosco (class of 1991)

2^nd Course
Seared sea scallops, butternut squash gnocchi and shaved sarvecchio, Wisconsin cheese Chef Kristine Subido (class of 1995)

3^rd Course
Roasted Maine Skate Wing, heirloom apple & celery root tabbouleh, brown butter-pumpkin seed vinaigrette Chef Shawn McClain (class of 1990)

4^th Course
Shotzfus farm suckling pig stuffed with sage-fennel sausage huckleberry mustard rye berries and rye jus Chef R.J. Cooper (class of 1992)

5^th Course
Araguani Cremeux with Chestnut Financier, Roasted Bosc Pears, and 17 Year Old Belvanie Scotch. Chef Elizabeth Dahl (class of 2003)