Traveling Chefs at Cardinal Stritch

Traveling Chefs at Cardinal Stritch was on August 21^st for the Region VII Bishops Retreat 

 

 

The Regional Chef, Chris Moore started the night off with two different Appetizers.  One was a Bacon Wrapped Fig on a Rosemary Skewer.  The second appetizer was a Smoke Salmon Crostini with Lumpfish Caviar.   

 

 

First Course was by Chef Benny Cheung from Lake Forest Place who created a delicious Shrimp Stuffed Crab Claw with home Brandy Cocktail Sauce. 

Entrée Course was by Mark Kroplewski from Cardinal Stritch who served a Petite Filet and Roasted Halibut with Roasted Purple Potato, Pickled Vegetable Salad, and Persillade. 

 

Dessert Course was by Jeff Kania from Cantana plated a Chocolate Truffle Cake with Blackberry Sauce and Sweet Corn Ice Cream. 

 

The Bishops enjoyed the meal tremendously and can not wait for next year.