CBV held our 2nd annual
Fundraiser. This was a very successful night. This year our fundraiser event
was focused on new technology for our residents. We challenged the chefs to
come up with techy food for the event. The Chefs met the challenge with
Executive Chef Phu’s Liquid Nitrogen Ice Cream, Sous Chef Gregory Balogun Sous
Vide Beef and Executive Chef Robert Snow Pork Slider. They wowed the guests and
really made a huge impact on the night. Huge thank you to Executive Chef Robert
Snow and Executive Sous Chef Joshua Osborne from Smith Village for coming and
supporting the Culinary team and helping this event shine!
