The Central Lakes chapter of the American Culinary Federation will sponsor an elegant French dinner at 6 p.m. Tuesday with proceeds designated for a 2000 culinary scholarship.
Eight area chefs each will prepare and present a course spotlighting their culinary talents.
Tickets are $65 per person. Reservations can be made by calling The Apple Cafe at 828-5351. Seating is limited. Tables for groups can be reserved.
The menu is:
-- An appetizer of New England crab cakes prepared by Gregory Perkins, sales representative with Sysco Minnesota.
-- Soup of roasted garlic consomm as prepared by Troy Handelund, chef at Legacy Golf Course and Cragun's Resort.
-- An appetizer of mushroom in phyllo with carrot bisque as prepared by Pete Gaylord, chef at Breezy Point Resort.
-- A fish entree of pan-seared bass with asparagus and roasted lemon butter sauce as prepared by Tom Kavanaugh, chef at Kavanaugh's Resort and Conference Center.
-- A meat entree of rosemary roasted rack of lamb with bordeaux sauce as prepared by Steve Goll, Sysco Minnesota.
-- A salad of baby greens with herb-crusted duckling breast as prepared by Mike Ludke, chef at 3M Waunewok Conference Center.
-- A dessert of galette of strawberries romanoff as prepared by students and instructors of the Apple Cafe at Brainerd Public Schools.
-- A dessert called a study in chocolate by Thomas Johnson, chef with American Gourmet Catering.
Brainerd Dispatch ©2013. All Rights Reserved.