An Evening in Macau
This event is presented by The Culinary Institute of America’s bachelor’s degree students. These future stars in the hospitality industry are responsible for all of the evening’s planning and execution, from menu development to the overall ambiance and design of the event.
| Date: | Saturday, April 28, 2012 |
| Time: | Reception and Silent Auction: 6 p.m. Dinner 7:15 p.m. |
| Location: | Anton Plaza and Farquharson Hall. View directions and a campus map. |
| Charity: | Anderson Center for Autism Chef Almquist & Chef Heywood Scholarship Funds |
| Price: | $90 per person, including tax and service charge |
| Entertainment: | Live music by The Big Band Sound. |
| Please Note: | This event is limited to 160 guests and CIA Gift cards/certificates are not redeemable at this event. |
| Reservations: | Online reservations are now closed. Anyone wishing to attend please leave a message at 845-905-4673. Thank you. |
About An Evening in Macau
A former Portuguese state with an ever-present historical identity, Macau was the first and last European colony in China. Today, gambling revenue in Macau has made it the world’s top casino market. The senior class at The Culinary Institute of America is creating an evening of High Chinese/Portuguese cuisine coupled with dancing and cocktails inspired by the exotic era of 1930s Macau, an era that defines the culture that spawned the uniqueness it knows today. The evening will begin at 6 p.m. with cocktails, passed hors d’oeuvre, and a silent auction to benefit the Anderson Center for Autism and two scholarship funds in memory of Chefs Wayne Almquist and Jim Heywood. Following the reception will be a four-course meal with paired wines and a 20-piece orchestra. Come ‘dressed to the nines’ for an elegant evening of Macanese decadence.
Reservations
Online reservations for this event are now closed. Anyone wishing to attend please leave a message at 845-905-4673. Thank you.
Menu
Cocktail Hour
Specialty cocktails, beer and wine
Hors d’oeuvre
Seared Tuna Tataki
With sesame seed crust and soy sauce gelee
Braised Octopus Potato Salad
Curry Crab Fritter
Macanese Spring Roll
Macau Bun
Pork or vegetarian
Seared Duck Crostini
Dinner
Paired wines
First Course
Buddha Jumped Over the Wall-
Beef broth with sliced sirloin and quail egg
Vegetarian Alternative:
Vegetable Broth with Mushroom Assortment
Second Course
Chili Shrimp with Forbidden Wild Rice
Vegetarian Alternative:
Water Chestnut with Forbidden Wild Rice
Main Course
Duo of Five-Spiced Braised Short Rib with Crispy Pork Belly
Vegetarian Alternative:
Braised Tofu, Daikon, Lotus Root, and Macau Slaw
Dessert
A Trio of Macau Inspired Flavors: Coconut, Lychee & Ginger
