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Guest Chef Series with SVdP's Chef Robert Dorsey III

St. Vincent de Paul of Alameda County

Thursday, March 14, 2013 from 6:30 PM to 8:30 PM (PDT)

Guest Chef Series with SVdP's Chef Robert Dorsey III

Ticket Information

Ticket Type Sales End Price Fee Quantity
Individual Ended $75.00 $5.12
Table of 8 Ended $520.00 $25.55

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Share Guest Chef Series with SVdP's Chef Robert Dorsey III

Event Details

In honor of the Society of St. Vincent de Paul of Alameda County's 75th anniversary, our own Chef Robert Dorsey III will prepare a full four-course meal with the help of our Kitchen of Champions culinary program students and alumni. This Guest Chef meal is the latest in a series of Guest Chef meals to benefit the Kitchen of Champions program at SVdP.

The cost of the ticket includes the four-course meal, beverages and entertainment. The dinner will take place inside the Dining Room, which is transformed into a restaurant setting for the evening.

Menu

First Course:

Asparagus and beet salad with soft cooked egg and tarragon vinaigrette

Second Course:

"A taste of Shrimp n' Grits" tender shrimp sauteed with green chilies, and tomato, over cheese grits

Third Course:

Slow Roasted Liberty Ranch Duck, potato gratin with spring garlic, young rocket and coriander-blood orange gastrique

Dessert:

Spring berry panna cotta with rose water and lavender shortbread

 

Come celebrate the culinary expertise of Chef Robert Dorsey III and our culinary students and alumni!

If you have further questions about the event, please call (510) 877-9254.

For more on Chef Robert Dorsey III, check out: http://chefrobertdorsey.com/

 

Have questions about Guest Chef Series with SVdP's Chef Robert Dorsey III? Contact St. Vincent de Paul of Alameda County

When & Where

675 23rd Street
Oakland, CA 94612

Thursday, March 14, 2013 from 6:30 PM to 8:30 PM (PDT)


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Organizer

St. Vincent de Paul of Alameda County

The Society of St. Vincent de Paul of Alameda County’s (SVdP) Kitchen of Champions Culinary Training program helps low‐income people gain skills for employment. The program helps bridge the transition from unemployment to the workforce by preparing people for entry‐level careers in food service.

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