Recently we had our 5th annual traveling chefs event at Westminster Place. The chefs entertained guests with their action stations featuring an array of ingredients.
I prepared deviled Michigan asparagus soup with Hollandaise
Executive Chef Constantine Petridis of 3 Crown's Park prepared brown sugar-citrus brined pork belly with caramelized apple puree
Sous Chef Kyle Bulfer of Westminster Place prepared pan seared Opah with red quinoa and kiwi-mango salsa
Executive Chef Rob Campbell of Westminster place prepared seared kangaroo with red corn risotto, rhubarb jam and hearts on fire micro greens
Sous Chef Patrick Cleope of Lake Forest Place prepared mushroom and mozzarella arancini with a red pepper cream sauce
Executive Chef Silas Pinto The Moorings prepared a surf and turf of beef tenderloin and homemade seafood sausage
This was one of the busiest traveling chefs events we have done. Everyone did a great job and we continue to raise the standard.
Christopher Moore
System Executive Chef-
Presbyterian Homes
Westminster Place