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- About
- Membership
- Magazine
- Rules & Regs
- Credit Card Surcharges
- Youth Employment Resources
- 3rd Party Delivery Regulation
- Alcohol License Reform
- Service Animals & Pets
- New Threshold for Salaried Employees
- CBD in Foods & Beverages
- Tipping Guidelines
- Card Compliance
- Music Licensing Information
- Infusion Recording Materials
- Clarifications on Copper Cups
- RAGBRAI Alcohol Compliance
- Training & Education
- Events
- Awards
- Foundation
2019 Culinary Affair Chefs
HORS D’OEUVRES
State Culinary Champions
Hampton-Dumont High School ProStart Students with DMACC Chef Mentors:
Austin Bailey, Logan Lumley,
Dean Luttrell and John Andres
What’s on the menu?
-Merguez meatballs in a Moroccan tomato sauce
-Smoked whitefish on rye blini with horseradish crème fraiche, crispy capers, and micro dill
-Southwestern duck with corn cakes and pico de Gallo
-Turkey & apple sausage on toast points with chipotle and candied walnut
-Smoked whitefish on rye blini with horseradish crème fraiche, crispy capers, and micro dill
-Southwestern duck with corn cakes and pico de Gallo
-Turkey & apple sausage on toast points with chipotle and candied walnut
SOUP
Chef Zach Gaskell
Teddy Maroon’s, Des Moines
What’s on the menu?
Asparagus and Pistachio Soup, with cured egg yolk, chervil oil, lemon creme fraiche, shaved parmesan cheese, fines herbes and crispy shallots.
SALAD
Chef George Migliero
G. Migs, Des Moines
What’s on the menu?
Smoked Duck Salad: Assorted Greens, Cucumbers, Grape tomatoes, Mandarin oranges, Goat cheese, Candied Pecans, Chives, Smoked Duck Breast, Iowa soy bean council award winning Orange Walnut Tofu Dressing
Fish
Chef David Baruthio
Baru 66, Windsor Heights & Nomad Restaurant, Des Moines
What’s on the menu?
House cured Scottish lox brulee / chilled prawn mousse / chorizo chips / spring vegetable crudité / olive oil-sea salt shortbread / basil-lemon vinaigrette
INTERMEZZO
Chef Jesse Bryant
Bubba, Des Moines
What’s on the menu?
Orange-rhubarb sorbet
Entrée
Chef Shawn Bennigsdorf
Aposto, Des Moines
What’s on the menu?
Calabrian chili glazed pork belly with smoked cauliflower purée, potato hash, pickled carrots and a fava emulsion
DESSERT
Chef Holly Evans
Creme Cupcake + Dessert, Des Moines
What’s on the menu?
Brown Sugar Pavlova with passion fruit, strawberry and honey.
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