The Pikes Peak chapter of the American Culinary Federation is giving foodies the chance to eat and drink their way around the world. Their fourth annual fundraiser, Culinary Passport is being held on Saturday, April 29, from 6:00 p.m. to 9:00 p.m. at the Penrose Hall inside St. Paul’s Catholic Church.
A list of award-winning chefs each approach a different country and exhibit their skills to create a progressive night of global dining.
“It’s nice to see the chefs research a country and see them cook something they don’t typically make,” says Matt Richardson, Vice President of the ACF chapter since January, 2016. “It’s cool to see their skills being pushed a different way or maybe draw upon their roots. I always picked a country I wasn’t familiar with and got a new dish out of it.”
Richardson, who is also the executive chef at Cheyenne Mountain Country Club, will be there representing India. He plans to cook tandoori spiced lamb chops, chicken tikka masala with basmati rice and naan bread. Other notable chefs and countries they plan to interpret include:
Supansa Banker from 2South–Thailand: Khao tang naa tang, rice crackers with shrimp and pork curry sauce.
Jay Gust from Pizzeria Rustica–Portugal: Kale wrapped lamb skewers with piri piri sauce
Eric Brenner from Red Gravy–France: Cassoulet
Brent Beavers from AspenPoint Cafe–Puerto Rico: Tostones de bacaloa con jengibre.
Mark LeFebvre from Cerberus Brewing Co.–Spain: Cucumber gazpacho, lamb meatballs with romesco, Manchego and Spanish olive oil.
Stephen Fabian from Hotel Elegante–Japan: Teppanyaki, grilled Zebulon beef togarashi, and a mung bean salad with ponzu crispy garlic.
Numerous sponsors will be in attendance to provide beverage service. Bristol Brewing Company will pour some of their flagship beers, Barista Espresso will serve coffee, and Steins & Veins donates a generous amount of wine. A silent auction will be held to include a popular vino raffle. “Whoever wins has an automatic wine cellar,” says Richardson.
“This is an important event because the ACF chapter sets a bar of professionalism amongst chefs,” says Richardson. Culinary Passport is an opportunity to fund scholarship endowments for those inside the local chapter. In addition, a portion of the profits will also go towards culinary training programs for nonprofit beneficiary, Seeds Community Cafe.