I was honored to attend Chef’s Night hosted by Second Harvest Food Bank featuring Chef Michael LaDuke of The Capital Grille on Wednesday, October 26.
Chef Michael LaDuke, vice president and corporate executive for The Capital Grille, prepared dinner as part of the “Year of the Steak” Chef’s Night Series.
At this event, guests were greeted with wonderful music as they enjoyed cocktails and amuse bouche.
Gorgonzola Topped Figs with Ruby Port Syrup – very buttery with a slight salty taste and crumbly texture.
Pan Seared Filet “Carpaccio” with Charred Shallot Aioli – tasteful with a garlic and mayonnaise undertone.
Tower of Jumbo Shrimp and King Crab with Stone Ground Mustard Mayo and a House-Made Cocktail – every bit is fresh and delicious, especially the King Crab that has a sweetness to it that makes it great.
Roasted Brussels Sprouts and Spinach Salad with Toasted Pecans and Warm Honey Bacon Vinaigrette – the vinaigrette is light and sweet that goes well with the salad. However, the croutons were slightly soggy.
30-Day Dry-Aged Sirloin with Rosti Potatoes, Asparagus Sauté and Mushroom Glace – the best sirloin I have ever had; it was the most tender piece of sirloin. The rosti potatoes were a tad dense and not my favorite. The asparagus sauté and mushroom glace was nice and added a little flavor to the sirloin if desired. I liked the sirloin with or without the asparagus sauté and mushroom place.
The Capital Grille Signature Cheesecake with Spiked Cranberry Compote – heavenly delicious! I loved the cheesecake and I wish I had more. The spiked cranberry compote is nice and tart that adds a fruity touch to the cheesecake.
About Second Harvest Food Bank of Central Florida
SHFBCF is a member of Feeding America – the largest charitable domestic hunger-relief organization in the United States. SHFBCF secures and distributes food and grocery products to approximately 550 local nonprofit feeding programs throughout Central Florida. Last year, with the help of food and financial donors, volunteers and a caring, committed community, the food bank distributed 43 million meals to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. In addition, Second Harvest’s 14-week culinary program teaches foodservice-based technical, life and employability skills to economically hard-pressed adults. Our community turns to Second Harvest’s partner agencies more than 71,000 times per week. To learn more about SHFBCF, visit www.FeedHopeNow.org.
About Chef’s Night
Chef’s Night brings Central Florida’s top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise funds for a good cause. This year’s series, named “Year of the Steak,” features local chefs and restaurants that have a “steak” in our community.
All proceeds from the Chef’s Night Series benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment. The special “Year of the Steak” series runs through May 2017 with additional events featuring the chefs from Sonny’s BBQ, Season’s 52, Hard Rock Café and Ruth’s Chris Steak House, to name a few.