A whole new take on an established event benefitting the MATC Culinary Baking Pastry Arts Program. Enjoy creative food and wine
featuring culinary alumni and students.
Grand Buffet from the Garde Manger Students and Cocktails
The Culinary Arts Garde Manger class for their final exam will prepare tables of cold hors d'oeuvres from pates to canapés
1st Course
Seared Maine diver scallop, saffron, spring ramp sauce
Fresh large scallops lightly kissed in a sauté pan, saffron and wild onion cream
2nd Course
Pesto rubbed lamb lollipop chop, bocconcini balloons, fiddlehead ferns tossed with mustard greens and dijon vinaigrette
Lamb chops rubbed in house prepared pesto and roasted, fresh mozzarella balloon filled with extra virgin olive oil, fiddlehead ferns tossed in a mustard green salad with champagne dijon vinaigrette
3rd Course
Paine family farm braised beef, polenta cake, morel mushroom stuffed with veal mousseline, root vegetables and red zinfandel sauce
Assortment of fresh mushrooms roasted and stacked on a rich polenta cake, morel mushroom filled with a veal mousse, baby root vegetables and chardonnay beurre blanc
Dessert Platters
Baking Pastry arts students present a selection of desserts
Final exam for the baking pastry arts program each student will be responsible for a selection desserts brought to your table on trays
Please note if you have any dietary restrictions let us know when you make your reservations.
Grand Buffet from the Garde Manger Students and Cocktails
The Culinary Arts Garde Manger class for their final exam will prepare tables of cold hors d'oeuvres from pates to canapés
1st Course
Potato crusted braised leek, cauliflower puree and truffle aioli
Tender leeks lightly braised and breaded in seasoned potatoes fried in olive oil on a puree of cauliflower and drizzled with truffled aioli
2nd Course
Linguini with pesto, bocconcini balloons, fiddlehead ferns and mustard greens
House prepared linguini in a light pesto sauce, fresh mozzarella filled with extra virgin olive oil, fiddlehead ferns tossed in a mustard green salad with champagne dijon vinaigrette
3rd Course
Exotic mushrooms on polenta cake, morel mushroom stuffed with vegetable mousse, root vegetables and chardonnay beurre blanc
Assortment of fresh mushrooms roasted and stacked on a rich polenta cake, morel mushroom filled with a light vegetable mousse, baby root vegetables and chardonnay beurre blanc
Dessert Platters
Baking Pastry arts students present a selection of desserts
Final exam for the baking pastry arts program each student will be responsible for a selection desserts brought to your table on trays
Please note if you have any dietary restrictions let us know when you make your reservations.
Anthony Lemens
Justin Carlise
Ale Asylum
Betty Lou Cruises
Orange Tree Imports
In-home wine seminar by Mr. Jack Hart
Fireside Dinner Theatre
Gotham Bagels
Heidel House Resort
Hilton Madison Monona Terrace
HoChunk Casino Hotel and Convention Center
Madison Magazine
Wine from David and Stephanie Dean
Wisconsin Maritime Museum
Madison Symphony Orchestra
Wisconsin Restaurant Association
L'Etoile
German Fest
Carr Valley Cheese
Customized dinner and wine with Chefs Paul Short and John
Kathleen Radionoff gift package
Mae Laatsch
Mohican North Star Casino and Bingo
Olivia's Gifts
Pizza Hut
Nakoma Golf Club
Blue Marlin
Lake of the Torches Resort and Casino
Madison Concourse and Governor's Club
Sundara Spa
S.S. Badger Car Ferry
Pasta sampler
Staybridge Suites East, Middleton and Holiday Inn
Toubl Game Bird Farms
Wisconsin State Fair
Gourmet Dining Room-MATC
More silent auction packages arriving daily!