If you follow Eater, you probably saw a piece yesterday proclaiming the “13 Duck Dishes to Try Right Now,” and every one of them is great (with special nods to our St. Paul kin and nearly-neighbors Ngon Bistro and The Strip Club Meat & Fish).
But this Sunday, there’s another immensely talented chef who will prepare a knock-out duck dish that he’ll be featuring in a competition at the American Culinary Federation’s Midwest Regional Conference next month in St. Louis, Mo. Chef Virgil Emmert has headed the kitchen at the Oak Ridge Hotel & Conference Center for years, and this year was named Chef of the Year from the ACF’s Minneapolis Chapter. The chef members in that chapter might not get all the media recognition that the restaurant chefs do, and it’s a shame. These are the men and women who, by far, feed the most people and whose skill set is enormous, and who are often cited as mentors by those top restaurant chefs.
This Sunday is your chance to sample food from Emmert and other ACF heavy hitters at the Mendakota Country Club. A $70 ticket gets you a five-course meal (and I have it on reasonable authority that there will be other treats snuck in), each prepared by a past ACF Minneapolis Chef of the Year. And the proceeds go to help fund the chapter’s chefs traveling to St. Louis to compete. The ACF Minneapolis chapter donates its time and energies to many charitable causes across the state, and is the backbone behind Partnership Resources’ Taste of Art event. Saint Agnes is proud to support this organization, and we hope to see you there. See below for the menu details. Click here to visit the ACF Minneapolis website and register for the event.
CHEF OF THE YEAR FUNDRAISING DINNER!
Place: Mendakota Country Club 2075 Mendakota Drive, Mendota Heights, MN 55120
Date: February 23, 2014
Time: 4:00pm Passed Hor D’oeuvres
5:00pm Dinner Served
Pricing: $70.00 per person
$500 for a table of 8
So Register on-line and be part of a great event with great food and a few surprises!
COY FUNDRAISING DINNER MENU*
Hors D’oeuvres – Paul Booth CCC (’06) and Daniel Vasterling CEC (’95)
Donuts and stuff
Starter – Chris Dwyer CEC, CCA, ACE, AAC (’02)
Liquid Olive and Grilled Artichoke and Heirloom Bruschetta’s
Salad – Carlo Castagneri CEC, CCE, ACE, AAC, HOGT (’00) Pat Conway (’07)
Cranberry-Cinnamon Chevre Fritter, Spicy Candied Pecans, Artisan Greens and Maple Vinaigrette
Fish –Ronald Bohnert CEC (’96)
Charred Skuna Bay Craft Raised Salmon, parsley coulis and ricotta, pumpernickel toast, micro cilantro, Skuna Bay Craft Raised Salmon Roe
Entrée – Virgil Emmert CEC, ACE Central Regional COY Candidate (2014)
Sugar Crusted Duck Breast, Sour Cherry Demi Glaze, White Bean Puree, Edamame Succotash , Tangerine Duck Sausage with Smoked Mustard Vinaigrette. Wild Rice Lace Tuile
Dessert – Gary Hjellming