ACE (ARAMARK CULINARY EXCELLENCE)
Orlando, 2012
National Semi-Finalists
Making Desserts
COOKING CLASS HOSTED BY CHEF MATTHEW THOMPSON
May 31, 2012, Brandeis University
Beverage Selection
Sparkling Watar & Assorted Soft Drinks Available Upon Request
Reception Appetizers
Carrot-Pecan Whoopie Pies
Orange-Ginger Spiced Whipped Cream Cheese Filling
Paired with: The Mason’s Jar
(Vodka, Ginger Puree, Ginger Beer)
Grilled Stone Fruit & Wild Berries
Served with Tangerine-Whipped Sweet Mascarpone & Micro Spearmint
Paired with: Peach Lambic
Five-Spiced Apple Wonton ‘Tacos’
Sweet Soy Sauce, Cinnamon Gelato
Paired with: Caramel Appletini
(Apple Vodka, Butterscotch Schnapps)
Small Plates Chef Demo Stations with Drink Pairings
Classic Vanilla Bean Ice Cream
Mascerated Strawberries, Fresh Basil & Sweet Balsamic Reduction
Paired with: Cucumber-Basil Cocktail
Crisp Chocolate Sail Filled with Chocolate Mousse
Candied Orange, Raspberry Coulis, Whipped Chantilly
Paired with: Chocolate-Orange Martini
Cheesecake ‘Napoleon’ Hazelnut Twill
Espresso Cheescake, Vanilla Bean Cheesecake, Silken Raspberry Cheesecake
Nutty Irishmen: Bailey’s & Frangelic
ACE (ARAMARK CULINARY EXCELLENCE)
Tampa, 2011
Northeast Regional Winners
National Competition
ACE (Aramark Culinary Excellence)
Chicago, 2008
Northeast Regional Competition Winners
Appetizer
King Crab and Mango Salad
With a tangy passion fruit vinaigrette
Entrée
Herbed Rack of Lamb pan roasted
Fingerling potato coins
Fava Bean Succotash
Dessert
Toasted Pistachio and Almond Torrone
with Grand Marnier macerated strawberries
Dessert
Toasted Pistachio and Almond Torrone
with Grand Marnier macerated strawberries
National Competition
Northeast Regional Culinary Team, Chef Chris Bee, Chef Matthew Thompson, Chef Walter Dunphy
