Certified Master Chef Dinner Menu
CMC Fund Raising Dinner for ACF Culinary
Team USA
Founded & Hosted by Chef Edward G. Leonard, CMC
Edward G. Leonard, CMC, AAC
Cauliflower soup with chocolate cauliflower terrine
Seared Kobe beef with Oxtail sauce on roasted onion potato puree,
tomato jam
Glazed Pork belly with spiced pulled pork sandwiches, hot sweet and
sour coleslaw
John Kinsella CMC, CCE, WGMC, AAC, ACF National President
Pate de Poisson, Sauce Nantua, A Poached Seafood terrine served with
crayfish and topped with micro greens and infused crab meat
Tournedos Italienne Sautéed small fillets of beef served with an
enriched demy glace and served with diced Parma Ham and Concasse of
Tomatoes
Joachim Buchner, CMC
Niman Ranch All-Natural Pork
Mandarin pan cake filled with spicy chili glazed pork belly
Honey fried shallots, cilantro and scallions
Mango and radish salad
Maple Leaf Duckling
Cherry wood smoked duckling breast with ginger red cabbage salad served
with raisin waffle toast and warm cherry chutney
Chef Daniel Scannell, CMC
“Steak & Eggs” (Blini Station)
Black & Blue Kobe Beef w/ Apple Pancakes & Olive Oil Basted
Quail Eggs
Smoked Lamb Chops / Eggplant, Piquillo Pepper Sauce
Pernod Scented Biscotti Spiced Hot Cocoa & Cinnamon Foam
Chef Brad Barnes, CMC, CCA, AAC
Brandy Flamed Tuna with Black Pepper & White Grapes, Arugula,
Ruby Grapefruit & Cantaloupe Salad
Chef Richard Rosendale, CEC
48 hour short ribs with Parmesan Tapioca
Coke Cola and spice glazed Duck breast, spinach and arugula, with
orange vinaigrette, golden beets “cooked sous vide”
Chef Aidan Murphy, CMC, AAC
Duck Crepe: A scallion crepe filled with braised thigh topped with
smoked breast, Asian slaw and a carrot ginger coulis. Raspberry
Panacotta - with blueberry and fruit jelly, champagne raspberry syrup,
mint cream and a lemon sable cookie
Chef Steven Jilleba, CMC, CCE, AAC
White Pea Puree Foie Gras; Rioja Reduction; Manchefo Foam, Orange
Herb
Chef Jamie Keating
Braised Lamb Denver Rib over Gnocchi ala Romaine with Fava Bean
Ragout
Confit of Duck Leg Stuffed Piquillo Pepper over Saffron Potato Salad
