MSU Museum Chocolate Party Benefit 2013

"Chocolate in 3D" was the theme for the 24th annual MSU Museum Chocolate Party Benefit this past Sunday, Feb. 24, at the Kellogg Hotel & Conference Center. The event helps raise the fund for care and preservation of museum extensive collections.

MSU Museum Chocolate Party Benefit is one of the few professional culinary events in the country open to the general public, with area chefs and culinary students competing to create inspired, edible masterpieces featuring the key ingredient: chocolate!

(Above) First Place of the awards for Masterpiece category:
"Alice in Wonderland"
by Justin Raha (Instructure CIM/Baker College, Muskegon)

Each year, the theme of the event is connected with the collections or exhibits at the science and culture museum at Michigan State University. This year's competition theme, "Chocolate in 3D", was inspired by musuem's recent exhibition, "Adventure in Time and the 3rd Dimension: Through the Stereoscope".

 

Great time with my friends, Lisa and Lynne :)

Dinner with The Chef: The Exotic Asian Flavors fo Chef Corinne Trang

Last week, I attended an Evening with The Chef dinner event at the State Room Restaurant with my dear friends. Each of these ladies have a special place in my heart. We got together to catch up, enjoy each others company, and early-celebrate my birthday. The evening was part of Spring 2013 Visiting Chef Series - hosted by The Kellogg Hotel & Conference Center.

This 2-evening event is an absolute must for lovers of good food and wine. The first evening of Cooking Demonstration includes a lecture and demo of a 4-course meal. Samples of each course are served to attendees along with two wine selections. The following evening, guests enjoy "Dinner with the Chef" featuring a different 4 course meal prepare by the chef and served with wine pairings.

Chef Corinne Trang was our featured chef for the evening, and we absolutely fell in love with her. She is not only a chef but also award-winning cookbook author, spokesperson, wellness coach, TV personality, and more. She is also the founder of a hybrid wellness program called The Yoga of Food, combining mindful eating, yoga, and meditation. Here's what we had:

 Vietnamese Fresh Tofu Summer Rolls with Peanut Sauce
2010 Dr. Thanisch Bernkasteler Lay Riesling Kabinett, Mosel-Saar-Ruwer 

 Sweet and Sour Shrimp Soup
2011 Jolete' Pinot Noir Rose', Willamette Valley 

 Five Spice Duck with Sticky Rice in Bamboo Leaves and Curried Pineapple
2008 Four Vines Martinelli Vineyard Zinfandel, Paso Robles 

 Hot Coconut Tapioca with Banana
NV 2 Lads Sparkling Pinot Grigio, Old Mission Peninsula

We had such wonderful time! We enjoyed Chef Corinne's exotic Asian flavors, and her presence. She made sure to visit and say Hello to all the attendees - she is sweet and a lot of fun :)

The evening was very special for me, I am so thankful for having great friends who are always there for me - to support, and to celebrate with me. 

Thank you, ladies! 

With Chef Corinne Trang,
and Chef Rajeev (from Kellogg Hotel & Conference Center)



Hoophouse Gala 2012

This past Sunday, October 7, Hoophouse Gala served up another great meal to raise scholarship money for agriculture students. It was MSU Student Organic Farm 4th annual harvest dinner benefiting Michigan's future organic farmers. It's the 3rd year my friend, Lynne, and I have attended this wonderful event where over 200 guests dine al fresco in the farm for a great cause.

The evening started off with reception appetizers, by Chef Sarah Kops. A farm tour was also an option. We did that in the past years when the weather was very nice. Unfortunately, this year was a little cold and wet, we pretty much stayed under the tent and enjoyed socializing with other attendees. 

The entertainment for the evening was presented by MSU Jazz Combo. 

Attendees were served a 7-course wine pairing dinner prepared using ingredients from MSU Student Organic Farm, Michigan farms and orchards. 

Appetizer

Pork Belly Tacos

Citrus cabbage slaw, cilantro lime cream, pico de gallo

By Chef Kurt Kwiatkowski and Chef David Brown 

Soup

MSU Student Organic Farm Soup

Hearty vegetable soup lovingly prepare with ingredients from the farm, served with rustic bread

By Chef Gerhard Steiner and Chef Thomas Stavischeck 

Fresh Herb Salad

By Chef Brad Curlee and Chef Rob Trufant 

Fish

Michigan Yellow Perch

Okemos shrimp stuffing, roasted red pepper sauce, brussel sprouts

By Chef Kurt Kwiatkowski and Chef Kevin Kruz 

Intermezzo

Lemon-Basil Sorbet

By Chef Gerhard Steiner 

Optional Vegetarian Entree 

Entree

Cassoulet

Garlic sausage, pork confit, pork belly, white beans and fresh herbs

By Chef Matthew Wilson and Chef Rajeev Patgaonkar

Dessert

Pear Poached in Leelanau Peninsula Red Wine

Phyllo crisp, candied pecans, chocolate chips, Michigan dried cherries, and chocolate, cherry sauce

By Chef Michael Clyne and Chef Michael Evans 

Planning committee and Spartan chefs got recognized for their hard work and efforts. 

My company for the evening included:

Conni and Richard Crittenden, Roger Merrifield, Amanda, Vasas,
Laurie and Kevin McMahon, and Lynne Swanson

We were such a great group and had a nice time sharing passion for food and cooking. Conni actually shared her food with me :) I am hoping our shared interest will bring us back to meet again!



Until next time!

Hoophouse Gala 2011

Hoophouse Gala 2010