The American Cancer Society’s Cattle Baron’s Ball brings together cowboys and cowgirls for an evening of western-themed fun and raises funds to help the Society attack cancer from every angle. This year’s Cattle Baron’s Ball will be held on Saturday, April 6, 2019 at Rosen Shingle Creek in Orlando. Festivities begin at 6pm with a reception that includes a silent auction, followed by a gourmet dine-around featuring food from many of Central Florida’s finest chefs, a live auction and incredible entertainment.

? Cattle Baron’s Ball is an organization of volunteers working together to support your local American Cancer Society and its fight against cancer. Since the first Orlando Cattle Baron’s Ball in 1999, they have proudly contributed more than $6 million to local and national cancer support services, as well as groundbreaking research.

The Orlando Cattle Baron’s Ball promises another year of toe-tapping, knee-slapping, rip-roaring good times, all for an event better cause! So grab your hat, pull on your boots, and join us!

To purchase tickets, visit https://www.cattlebaronsballorlando.com/

Menu Preview

Andretti’s Indoor Karting and Games
Chef- Chip Pacilio

*Famous Andretti Pulled Pork Parfait. Decadent layers of all your favorite comfort foods. Creamy mashed potatoes, our Big Green Egg smoked pulled pork, Four cheese mac n’ cheese, and bbq sauce, topped with green onion, shredded Cheddar, and Applewood smoked bacon

Capa at @ Four Seasons Resort Orlando
Capa Chef-Gabriel Massip

*Braised Beef Short Rib | Black Garlic | Carrots

Cuisiniers
Chef-Jason Wolfe
Chef de Cuisine

*Lebanese spiced ground beef/ hummus/ crispy chickpeas/ micro herbs

Empress Sissi
Owner- Karina

*Devils food cream cheesecake
*Flourless Italian caramel cake
*White chocolate raspberry cheesecake
*Coconut Macaroon Berry Cake
*Carrot cake

Gordon Food Service
Chef- Adam Walkover

*Twisted Hawaiian Tuna Poke
Fresh Diced Tuna Cubes tossed in a nontraditional Korean Bulgogi Sauce drizzled with a spicy mayo and topped with pickled ginger, sesame seed medley and fresh micro picante greens.

*Southwestern Cowboy Salmon Poke
Fresh Diced Salmon cubes tossed in a sweet chili soy bbq glaze, drizzled with a pineapple chili sauce and topped with a corn and black bean salsa, pickled ginger and micro green onions

John and Shirley’s Catering
Chef- Shirley Stamper

*Johnny Kabob chicken and swamp salsa shooters

Kings Dining & Entertainment
Executive Culinary Chef- Joseph Malo

*Baja Steak Skewers
*Chocolate Dipped Oreo Truffles

Nestle Professional
Chef-Bryan Frick
Chef-Allan Gazaway
Chef- Josh Dixon

*Braised Short Rib with Cavatappi Pasta in a White Cheddar Cheese Sauce
*Crispy Pork Belly, Noodles, Asian Broth Bowl

Orlando Food Department CO.
Executive Chef/President- Robert Grebic
Head Chef/Vice President- Dunya Grebic

*Truck 11 Chicken (OFD’s Signature Dish)
A recipe that was created by Firefighters that will satisfy any hunger fire

Osceola Heritage Park
Executive Sous Chef -Jim Weinland- Savor/Osceola Heritage Park

* Seared Maple Glazed Pork Belly atop a Fire Roasted Corn/ Mac & Cheese
*Chipotle Cake topped with Micro Chives

Rosen Centre
Executive Chef- Michael Rumplilk

*Rock Shrimp po’ boy
Rock Shrimp with lettuce, tomato & Cajun Remoulade
*Creekstone Farms Tenderloin Slider Arugula, Red onion, Gorgonzola Drizzled with Balsamic vinaigrette
*Harry’s Salmon Salad
Wild Caught salmon Pan seared
Organic Greens, Blueberries, strawberries, Mango

Rosen Plaza Hotel
Executive Chef- Michael McMullen

3NINE and Jack’s Place
*3NINE Poolside Tuna Poke
Sashimi Grade Tuna Tossed in our Poke Sauce with Cucumber, Avocado and Wakame
Tempura Wasabi Crisp
*3-Way Duck Crepe
Duck Confit Wrapped in a Delicate French Crepe
with Pan Seared Duck Breast and Foie Gras Crema

Rosen-Shingle Creek
Executive Chef- Jorge A. Oliveira

A Land Remembered Restaurant
*Seared Ahi Tuna
Napa Slaw, Chili Pepper Vinaigrette, Avocado Relish
*Land Remembered Lobster Bisque Shooter
Butter Poached Lobster, Splash of Sherry
*San Marco Filet & Crab
Sliced Tenderloin, Hollandaise & Crab
*Mini ALR Desserts
*Key Lime Brule
*Pistachio Meringue, Raspberry Coulis
*Strawberry Short Cake -Grand Marnier Strawberries, Whipped Cream & Strawberry Sauce

Cala Bella Restaurant
*Fried Calamari
Parmesan Breaded, Roasted Garlic, Pickled Peppers,Basil Aioli
*Petit Tomato Caprese Fresh Mozzarella, Basil, Olive Oil, Balsamic & Cracked Pepper
*Braised Osso Bucco, Wild Mushrooms Risotto, Natural Jus
*Limon Cello Panna Cotta