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 :)

Happy Monday

I used to dislike Monday, but when you love what you do, and do what you love, you enjoy it no matter what day of the week. It was a busy Monday for me -  but at the end of the day, seeing a friend and sharing good eat made it's all better. I stopped by at Taste of Thai restaurant in East Lansing to say a quick "hello" to my friend who own this hot spot for picking up tasty Thai food - for MSU students and East Lansing residents. She introduced me to her new items on the restaurant menu - Thai Curry Puffs, and Shrimp Spring Rolls. They were so delicious! And they reminded me of home.

Taste of Thai Restaurant
1105 E. Grand River Ave., East Lansing, MI 48823
(517) 324-0225

First Visit to Red Haven

What a great weekend! We had a fun and exciting soccer game, which followed by a big celebration. Then, Lynne, Gary, and I had a fantastic evening dining at Red Haven restaurant and going to Jackson Browne concert!

Let me tell you about the newly opened Red Haven! This 2,284 square foot restaurant, located near the corner of Hagadorn and Mt. Hope in Okemos, MI, serves tapas-style menu, and Michigan-made alcoholic beverages. Everything we ordered to share was fabulous - well-thought, creative, and delicious!

 [POACH]
egg, chinook salmon, arugula, caper, lemon 

Red Haven is owned by Nina Santucci and Anthony Maiale. Yes, Nina and Tony, owners of the Purple Carrot food truck! They will still serve food made from seasonal, local ingredients, while presenting farm-to-table concept - at their new beautifully-decorated, non-mobile restaurant.

 Featuring Michigan beer, wine, and spirits

We had a great first visit, and cannot wait to go back to try more items on the menu!

[Then, we were off to the Mortor City
for a wonderful performance by Jackson Browne, at the Music Hall 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