555 South 10th Street
This event is made up of top area chefs who donate their time & talents to prepare a 5 or 6 course meal with wine pairings. The guests nor the chef know who will be matched with whom until cocktail hour when one representative from each group of ten selects a chef by drawing a knife from a butcher block. This is when the chef greets his table and takes them back to be wined and dined for the rest of the night! This event ends by a live auction of chefs donating their services in the comfort of your own home for a private party!
Proceeds and donations from the event go to feed the hungry through the Heartland Foodbank and raise money for culinary scholarships at the Metro Culinary Institute.
Le Voltaire Restaurant Francais
Chef Wilson Calixte
My journey began in 1979 in Port Au Prince, Haiti. In 1990, my family and I relocated to New York City, where I spent the formative years of my life. In my youth, I aspired to become a mechanical engineer, but due to circumstances beyond my control, the only kind of employment I was able to obtain was in a restaurant kitchen. Twenty-three years later and the hard work paid off when I, Wilson Calixte, became chef/owner of Le Voltaire French Bistro. At eighteen years old I started out humbly, as a dishwasher and over several years worked my way up the line. I discovered my passion: cooking, and embarked on a career in the restaurant industry. Through hard work and perseverance, I was made manager of two restaurants in New York City. Despite working six days a week, I also found time to start a catering business, Travel Chef Catering. Despite all the successes, Omaha beckoned and I listened. In 2010, I relocated to Omaha and quickly found work in the city’s food service industry. My first position was at V Mertz. That spring I interviewed and was hired as a sous chef at Le Voltaire. Once again, I have had the opportunity to work my way up to my current position as chef de cuisine, a position I have held for the past three years. I couldn’t have asked for a more supportive and loving group of people than the Fichpaine family, the staff at LeVoltaire and Le Petite Bakeries.
Another part of my cooking journey is the work I do with Cooking Matters, a non-profit organization that provides elementary students with hands-on experiences cooking and preparing healthy meals. The proudest moment has been the ability to share this experience with my own seven-year-old son, Brendan.
My journey is far from over and I would like to thank some of the people who are accompanying me. I owe a thank you to my wife of eight years, Tonya Calixte. I would also like to extend gratitude to my three children, Justin, Brendan and Brooklynn..
TERRINE DE FOIE GRAS DE CANARD CONFITURE D’ABRICOT ET SA COUENNE – Foie Gras Terrine | Apricot Marmalade | Duck Chicharon
SOUPE DE LEGUMES ET BOEUF HAITIENNE – Haitian Soup Joumou | Vegetables and Beef
CAILLE FOURRÉE AU POULET CRÉOLE GRATIN DE BANANA | SAUCE À LA GOYAVE – Creole Chicken Stuff Georgia Quail | Plaintain Gratin | Guava Bbq Sauce
COTELETTES D’AGNEAU – New Zealand Lamb Chops | Truffle Sauteed Pot | Ginger-blueberry Jam
FROMAGE | CONFITURES ET NOIX SUCRÉES – Cheese Napoleon | Blueberry & Cranberry Jam | Candied Walnut
GATEAU AU CHOCOLAT CRÈME ANGLAISE À LA MANGUE – Flourless Chocolate Cake | Mango English Cream
Monarch Prime & Bar
Chef Tim Maides
Tim Maides has worked in restaurants his whole life despite never attending culinary school. His first job was at España Tapas Bar in Benson as a dishwasher and worked his way through every station in the kitchen until becoming the Sous Chef. Since then, he has managed Le Quartier Bakery in Dundee, been the opening Executive Chef at Over Easy, been the Chef de Cuisine at Twisted Cork Bistro, and most recently a Sous Chef at the Omaha Country Club. Being born in Switzerland, Europe has always called him back and throughout the years he’s traveled the world extensively and spent many months cooking in hotels in both northern Italy and southern Germany. Most recently he took over the Executive Chef position at Hotel Deco & Monarch restaurant and is looking forward to bringing approachable and local “farm-to-table” cuisine to the downtown Omaha area. When he’s not working in kitchens, he helps operate his artisan soap company, Benson Soap Mill,or is riding his bicycle with friends.
SCARLET GEM LETTUCE – Roasted Sweet Potato | Apple | Candied Pecans | Buttermilk Blue Cheese | Champagne Vinaigrette
SCOTCH EGG – Wagyu Beef | Smoked Gouda Cheese | Wild Arugula
SEARED OCTOPUS – Carnaroli Risotto | Delicata Squash | Local Mushrooms
LAMB CHOP – Leek Colcannon | Poached Grapes | Aged Balsamic
SWEET CORN PANNA COTTA – Berry Preserves | Almond Streusel Crumble
Pasta Amore Ristonante e Trattonia
Chef Nate Crawford
I grew up in Kearney, Nebraska, where I first started working in kitchens as a dishwasher, just over 10 years ago now. I’ve been in Omaha for 7 years, Started at Upstream Brewery, at their Downtown location, and then was hired on at Railcar Modern American Kitchen 5 years ago almost to the day. With Jared Clarke’s guidance I was really able to start growing into my role as his Chef de Cuisine at Railcar. When Jared asked if I was willing to take on a new challenge at Pasta Amore, I jumped at the opportunity to help continue its storied history, and made the move full time In April.
CROSTINI CAPONATA | SICILIAN RATATOUILLE – Crostini Barbabietola | Roasted Beet Housemade Vanilla Ricotta | Arugula Pesto
HANDMADE LOBSTER RAVIOLI – Housemade Vanilla Ricotta | Arugula Pesto
VENEZIA SALAD Housemade Fresh Mozzarella | Albacore Tuna | Vegetables | Apple Cider Vinaigrette
SAFFRON BRODO | CAVOLO RIPIENO DI AGNELLO – Lamb Stuffed Cabbage
CINGHIALE – Rack Of Wild Boar | Lentils | Blueberry Gastrique
HANDMADE GNOCCHI – Slow Roasted Oxtail Ragu
CREMEUX LIMONCELLO – Chamboard Pears | Salted Hazelnut
Chef Manuel Carino Acevedo
Manuel “Chef MC” Cariño Acevedo, grew up in Oaxaca, Mexico where he was trained and influenced by French and British tourists. He began his passion for French cuisine at an early age and then relocated to Omaha. While in Omaha he has worked for Fleming’s Steakhouse, Jams and now PITCH for the past ten and a half years. When PITCH opened their doors 10 years ago in Dundee, we had three appetizers, three salads and three pizzas. Chef MC has developed the menu with flavor influences from Mexico to France to South Africa and back to our American cuisine. You will find his passion and love for food in every plate he creates. Manuel is supported in the company of executive sous chef Rey Cariño and executive sous chef Jaime “Chino” Guzman. Our three Chefs have over 16 years of experience working together at PITCH. The talent our chef team brings to the table is unbelievable and you will find both executive sous chefs in both Omaha locations every day. Chef MC has elevated PITCH’s cuisine to another level, that we opened our third location in Scottsdale, Arizona in the fall of 2017. The chef teams constantly deliver at all three locations under the direction of Chef Manuel Cariño.
PIQUILLO PEPPER – Goat Cheese Stuffed | Jalapeno Candied Pancetta | Saba Sauce
DUCK BREAST – Maple Leaf Farm Duck | Pipian | Sweet Potato Croquette | Pickled Onions
CHILEAN SEA BASS – Lions Mane Mushroom Risotto | Pomegranate Glaze
RIBEYE CAP STEAK – Roasted Plantains | Crema | Oaxacan Mole Negro
AVOCADO MOUSSE CAKE – Chocolate Ganache | Chantilly Cream | Raspberry Couli
Railcar Modern American Kitchen
Chef Aron Mackevicius
Chef Aron Started his 23 year career in the family business at the Lithuanian Bakery. Working with his grandmother and father making breads and the Famous Napoleon Torte. He still even helps out when he can. While a young high school graduate the knack for culinary arts really hit him when he was a freshman in college. While at Dana College Aron met an Executive Chef while working in the cafeteria. He took Aron under his wing and started to train him. Later that year he came back to Omaha with the Chef and started working at a hotel. There Aron learned all the basics and started his journey as a chef. Over the years Chef Aron has worked at many local restaurants defining his technique. It wasn’t until 12 years ago he had the chance to showcase his talents and cooking technique, known as comfort fusion, at 7M Grill. After five years Aron had moved on to the Old Market again and brought a new approach to the area. Now Chef Aron is bringing his skills back to northwest Omaha at Railcar. He has been given the opportunity to use his skills and techniques to create new dishes and revitalize the menu.
Chef Aron had two daughters, Taylor and Hannah. Taylor graduated from the Institute for the Culinary Arts at MCC and Hannah has just recently graduated high school. Both of his daughters have helped Chef Aron at many events throughout the years. Two years ago, Taylor passed away unexpectedly. He has set up scholarships at MCC in her name and continues to raise money for them. Two years ago at this event, Chef was able to raise money through an auction package that went directly to her scholarship.
GREEN CHILE VERDE POZOLE – Anaheim And Poblano Chilies | Roasted Corn | Pulled Pork | Pickled Onions
THAI CHICKEN SKEWERS – Thai Chili Marinade | Cilantro Basmati Rice | Roasted Shishito | Sriracha Honey Glaze
HABANERO SNAPPER – Peruvian Seasoned Snapper | Sweet Potato Montage | Habanero Mojo | Mango Salsa
CAROLINA REAPER STEAK – Grilled Medallions | Creamy Mac-N-Cheese | Southern Fried Cabbage | Carolina Reaper Demi
TOMATO SORBET – Juliet Tomato Sorbet | Orange Sorbet | Panna Cotta | Dark Chocolate Balsamic Reduction
Sage Student Bistro @ MCC/Fort Omaha Campus
Chef James Davis
Born and raised in Omaha, James Davis has been in the kitchen for most of his life, starting at the Happy Hollow Club at the age of 15. After graduating from Creighton Preparatory in 1998, he attended UNO with the desire to study architecture and engineering. While working his way through college at Happy Hollow, he had the realization that his passion was for creativity in the kitchen and not at the desk. After researching culinary schools across the nation, he settled on a little-known Cordon Bleu program in Scottsdale, Arizona.
After years in the Southwest he eventually moved back to Omaha to be closer to his family. He began working at the Upstream Brewing Company under Executive Chef Gary Hoffman. He worked at the Upstream for 9 years in various roles, all the while keeping his eyes set on the goal of executive chef by the age of 30. At 27, he met his goal with the opening of the west Omaha Legacy location of the Upstream. Chef Hoffman encouraged James to get involved with MCC and eventually he accepted a part-time role as an adjunct chef instructor.
In the years since James has had multiple experiences with opening restaurants in Omaha, including Rock Bottom Brewing Co. in the Old Market and Crave in midtown in the fall of 2010. During his years spent opening these establishments, he was afforded the opportunities to live and work in Minneapolis, MN and Denver, CO, where he met his wife, Bonnie. In the winter of 2013, James joined the group at Marks Bistro and became the 4th operating partner.
In the winter of 2018, James joined the Institute for the Culinary Arts at Metropolitan Community College as a full-time chef instructor, and currently teaches coursework that supports the ICA’s live, open-to-the-public restaurant, Sage Student Bistro.
BEET SALAD – Honey Vinaigrette | Fermented Strawberry | Pickled Shallot | Chevre | Pepita | Mint
PARISIAN GNOCCHI – Pancetta | Peas | Verjus | Burnt Onion | Sorrel
SCALLOP CRUDO – Buttermilk Whey | Marigold Oil | Cured Cucumber | Radish | Dill | Citrus Sea Salt
RIBEYE – Bordelaise | Herb Aioli | Broccoli | King Trumpet | Cipollini Onion | Pickled Piquillo Pepper | Sorrel
PUMPKIN TORTE – Maple Syrup | Spiced Cookie | White Chocolate | Buttermilk Ice Cream | Pecan Oat Crumble | Caramel
Spencer's for Steaks and Chops
Chef Glenn Wheeler
Chef Glenn has been a part of the Omaha restaurant scene since 1994.Havingmanned the kitchens of some of Omaha’s best restaurants like Maxine’s, opening chef for both Omaha Prime and Passport restaurants and the ground breaking Bomba Dia restaurant and Chef Glenn’s namesake Wheeler’s. In 2004 Chef Wheeler participated in the opening of Liberty Tavern located in the 4 Diamond Hilton Omaha and stayed on for 5 yrs. Chef Glenn has been Executive Chef of Spencer’s for Steaks and Chops since 2010 and supports many local farmers and growers such as Plumcreek Farms , Bluff Valley Farms Truebridge Farms, Shadow brook Farms and Squeaky Greens Organics. Chef Wheeler is active in many charitable organizations and lends his hand in many ways to helping the community. He is also 3 time “Taste of Elegance’ winner for the Nebraska Pork Producers. Chef Wheeler is the current Post Past President of the Omaha Restaurant Association. Chef Wheeler was inducted into the Omaha Hospitality Hall Of Fame in 2015. Chef Wheeler is always learning and travels to keep up on the very latest in the culinary world. Certified Angus Beef Brand Steakhouse of the Year 2021.
PRIME BEEF TARTARE – Pimento Cheese Egg Salad
SHRIMP & GRITS CROQUETTES – Creole Remoulade
CREAMY COLLARD GREEN SOUP – Potato | Bacon Scented Croutons
APPLEWOOD SMOKED VENISON CHOPS – Cranberry BBQ Essence | Honeynut Squash
CHICKEN FRIED STEAK – Prime Striploin | Black Truffle Gravy | Dirty Risotto | Brussels
BUTTERMILK PIE – Vanilla Whipped Cream | Blueberry Syrup | Caramel | Pecan Tuile
Chef Shawn Phifer
Shawn Phifer has been everything in the hospitality industry from dishwasher and prep cook, to Executive Chef and proprietor of a handful of critically acclaimed restaurants and catering companies in Chicago, Los Angeles and here in Omaha. His training began in Chicago in the late 80’s with such culinary luminaries as Jean Banchet, Roland Liccioni, Rick Bayliss and the late Charlie Trotter. He went on to become Executive Chef at Chicago’s legendary Star Top Café, where he was recognized as one of the Best New Chefs by the Chicago Tribune in 1992. He finished out his time in Chicago as Executive Sous Chef at Les Nomades with his former Chef, Roland Liccioni. His career then took him to Los Angeles where he opened Ibiza Tapas Bar and Bora Bora Polynesian Steak House, both well received by critics and celebrities alike. Shawn returned to Omaha in 2001 to bring his culinary experience back home. He worked as Sous Chef at The French Café and Executive Chef at Vivace (with long-time friend Ron Samuelson) until opening his own catering company, DogSpot in 2004. Shawn reunited with Ron to open Della Costa Mediterranean Grill in May of 2017. In 2018 he opened Mode de Vie, which was acclaimed by critics and adored by patrons. After leaving Mode de Vie in October of 2019, he consulted for the newest Jams location at Legacy until February when Covid-19 provided an opportunity to launch Star Top, his newest catering endeavor (named after the restaurant owned by his mentors, Bill Ammons and Michael Short). In May of this year Shawn became a new owner of Prairie Gold Pretzels, Omaha’s premier gourmet pretzel manufacturer.
In his spare (ha!) time, Shawn likes to paint and play music.
CRISPY PORK BELLY CONFIT – Sweet Potato-Chèvre Purée | Leek Ribbons | Roasted Lemon Vinaigrette
ROASTED BEETS – Torched Chèvre | Pickled Celery | Popcorn Shoots | Pulverized Cashew | Aged Sherry Vinegar Syrup
SEARED SCALLOP – Smoked Peach Broth | Black-Eyed Smash | Fried Sage | Pickled Sweet Corn
MUSTARD CONFIT LAMB LEG – Soft Polenta | Zucchini Straw | Brown Butter Vinaigrette | Harissa Marmalade
GOOEY BUTTER CAKE
STOKES BOLD SOUTHWEST GRILL AND WINE BAR
Chef Rey Chavez
Rey Chavez grew up in Detroit. His mother is from Mexico and was a talented cook giving Rey the foundation of his rich culinary knowledge. He started his restaurant career at 14 learning the culture of that world from the bottom up. Rey moved to Mexico City for two years working at a Marriott Resort. He progressed his career later in Tampa, Florida when he was 25 as a Sous Chef working at venues that ranged from a seafood grill, VIP club and even with Tampa Sports Authority at the Buccaneer’s stadium during the 2001 Super Bowl 35.
Rey spent some time in New Orleans, learning to love Creole food and the energy of the city there. Eventually Rey settled down in Sioux Falls, SD raising five kids. Last year they moved to Omaha and he began working for Restaurants Inc. as the Chef at Stokes Old Market. Rey’s passion continues to be seafood which you will see in a lot of the weekly specials he creates at Stokes.
LARDON SPINACH SALAD – Tomatoes | Shallots | Smoked Shoulder Bacon | Feta | Almonds | Blood Orange | Blackberry Dressing
FAROE ISLAND SALMON – Black Bean Crusted Salmon | Coarse Hominy Grits | Yellow Corn Mole
BEEF TENDERLOIN CRIOLLO – Habanero Marinated Filet | Basmati Rice | Spice Molasses Vinaigrette
MEXICAN CHOCOLATE TOFFEE CAKE
Old Market Phone;:402-408-9000
West Omaha Phone; :402-498-0804
Team Sysco - Three Presenting Chefs
Chef Michael Rhoades
Michael Rhoades has an Associate degree in Culinary Arts from El Centro school of Culinary Arts where he also received the W. Price Jr. Memorial scholarship from the Texas Restaurant Association. Michael developed his own culinary style in Dallas while still a student there. He worked under local Dallas chefs Dwight Webb at La Cima and University Clubs, and also under Stephen Pyles as a part of the opening staff for the acclaimed Star Canyon Restaurant. A Certified Culinarian of the American Culinary Federation (ACF), Michael has Executive Chef experience with the Holiday Inn Convention Center, Doubletree Hotel, Buca di Beppo, Donia Restaurant, Champions Country Club & Flatiron Café.
Michael also enjoys giving back and does that in many ways, primarily through his participation in many local fund raisers and through mentoring and teaching. He is an Adjunct faculty member at Metro Community College in the Culinary Arts Department where he is committed to “molding the young minds of future chefs.” His proudest accomplishments come from the graduation and further advancement of the apprentices that he has had the opportunity to train. He has mentored High School Pro-start culinary teams and helped guide his team to a first place win regionally. He has also taught many Continuing Education cooking classes just to share his love and passion of food with other local “foodies.” Michael is enjoying his new position at Sysco as Culinary Consultant.
Chef Dan Watts
Born and raised in Council Bluffs, Iowa, I was always around my mother and grandmothers in their kitchens watching them cook. My first experience in a kitchen was at the age of 15 washing dishes and slowly worked my way up to cooking. I have spent time at Spencers for Steaks and Chops (2 stints, the 2nd as Chef de Cuisine) V. Mertz, Le Bouillon as Chef de Cuisine, and Dante Ristorante Pizzeria (2 stints). I moved to Phoenix Arizona in January of 2017 to open Liberty Station American Tavern and Smokehouse, and was featured on the first season of the Food Networks Eat/Sleep/BBQ. I am currently a Culinary Consultant for Sysco Lincoln, a position that I began in November 2017. My wife Beth and I and we have twin boys, Jake and Charlie.
Chef Michael Boisseree
Chef Michael Boisseree began his culinary career in 2008. He went to culinary school at Metropolitan Community College’s Institute for the Culinary Arts and worked in various sectors of the industry. He began in chain and fast casual and independent local concepts then moved on to hospitality and banquets at Embassy Suites followed by fine dining at Spencer’s for Steaks and Chops and corporate dining at Guckenheimer in Union Pacific and Google.He stepped away from operations to have more time with his family and accepted a sales position at Reinhart Foodservice-Omaha. Reinhart later created a Division Chef role for Chef Boisseree. This May, he joined Sysco Lincoln, Inc. as a Sales Consultant. He continues to create and get inspiration from traveling as his career develops and he incorporates the flavors and techniques from where he has been.
FOIE GRAS MOUSSE – Brioche | Arugula | Brandied Cherry
DUCK BREAST – Japanese 5 Spice | Forbidden Rice | Beet Kim Chi
SMOKED SHORT RIB – Espresso BBQ | Herb Roasted Butternut Squash
SCALLOP – Apple Compote | Coralflower | Prosciutto
DESSERT – Supplied By Culprit Café And Bakery
TIMBER WOOD FIRE BISTRO
Chef Jared Clarke
Jared Clarke has worked in the restaurant industry for 19 years. He started his career in Lincoln Nebraska working for various restaurants including Sous Chef at The Rococo Theatre and Executive Chef at Misty’s Steak House and Brewery in Downtown Lincoln. While working in Lincoln he went to Culinary School at Southeast Community College and graduated as a Certified Chef with the American Culinary Federation. Jared continued his education at the University of Nebraska with a bachelor’s in Culinology (Food Science). After school he traveled to Chicago and became a chef with Lettuce Entertain You, in their upscale Wildfire division. Honing his skills with American, French and Asian Techniques. After 3 years he left to join upcoming National Restaurant Association Concept of the Year, Cooper’s Hawk Winery and Restaurant where he became R & D Chef, developing wine dinners, menu concepts and working with the Celiac Foundation to help develop more effective dining options for Allergen sensitive diners.
After almost 6 years in Chicago Jared and his family moved back to their roots (Nebraska). Jared worked for Blue Sushi as an Executive Chef and Blue Agave Mexican Restaurant before developing Railcar Modern American Kitchen. Railcar Modern American Kitchen has now been open for almost 5 years. Jared continued adding to the Omaha restaurant seen with Timber Wood Fire Bistro, which opened this January. After 7 years of contributing to the community Jared was awarded restaurateur of the year in Omaha in 2015, nominated for restaurateur of the yearfor the state of Nebraska for 2016. Our restaurant group was excited to add PastaAmore this spring!
COQUILLE ST. JACQUES – Baja Rock Shrimp | Wine | Butter | Raclette Cheese | Leeks
WAGYU TARTARE – Green Onion | Truffle | Quail Egg | Greens
PAN SEARED DUCK – Savory Creamed Acorn Squash | Cranberry Gastrique | Hazelnut Gremolata
WELLINGTON Puff Pastry | Duxelles | Foie Gras | Red Wine Demi | Beurre Blanc | Baked Aligot Potato | Buttered Caulini
CLASSIC CARROT CAKE – Pineapple Gelato | Caramel | Cream Cheese Frosting
Chef Tim Gallagher
Chef Tim Galligher’s culinary career began at the age of 13 when he worked at Trovato’s Restaurant bussing tables. He then worked at other various restaurants until he was 18, when he headed off to study photography and work for as a press photographer. A change of focus and Tim completed his studies at Metro Community College where he completed a Chefs Apprentice Program. He then worked his way up through the system until he became the Executive Chef at the Doubletree Downtown hotel in 2007. In 2010, Chef Galligher helped design and build Aura restaurant in Lincoln, NE before joining Sodexo USA for 8 years as the Executive Chef for BCBS of Nebraska and the Campus Executive Chef of Creighton University. From there he made the move to US Foods as the Center of the Plate Specialist, assisting the sales team in the Omaha market. In 2020, Tim became the Food Fanatic Chef for the One Nebraska market for US Foods. He also does many charity events locally and in the Midwest region that benefit the hungry through the Food Bank for the Heartland and raise money for culinary scholarships. Tim was the winner of United Fresh, for produce, for business and industry, in 2016.
POMEGRANATE – Tuna | Duck | Sesame | Frisse | Cucumber | Shungiku
EGG – Prime Beef | Morels | Potato | Foie Gras, | Leeks
DUCK FAT – Scallop | Sea Foam | Pork Rind | Tomato | Black Garlic
LAMB – Mushroom | Thyme | Baby Onion | Carrot Sauce
LUNCH BOX TREATS
Chef Amanda Sheeler
Growing up in a large Italian Family, Amanda has always had a passion for cooking and creating memories around the dinner table. Her fondest memories include cooking in her Nonna’s kitchen as a child, and working in her family’s Italian restaurant as a young adult. In those spaces she gained a true appreciation for cooking and service. She began to view restaurants as more than a profession, but a way to lead a rewarding life. She went on to develop her skills at Metropolitan Community College’s Institute for the Culinary Arts where she discovered an immense amount of camaraderie between her peers and the culinary community. Amanda developed her skills at some of Omaha’s finest establishments: Avoli Osteria, Modern Love, and Ugly Duck before re-joining the V. Mertz family. “This restaurant holds a special place in my heart. The freedom we have to create, to be heard, supported, and appreciated is invaluable. It truly is a family and I cherish every moment spent here!”
SEARED FOIE GRAS – Strawberry Preserves | Eggplant | Blackberry | Butter Cracker
HONEYCOMB – Fall Squash | Bitter Greens | Pomegranate
CHICKEN BALLOTINE – Herbed Chili Jam | Loveage Cream | Chickpea Crepe
MORGAN RANCH BEEF TENDERLOIN – Potato Rosti | Rainbow Chard | Espagnole
LAYER CAKE – Butterscotch | Coffee | Hazelnut
A warm welcome from the Embassy Suites made the event one ORA’s most successful.