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Fine dining aficionados can enjoy a seven-course dinner prepared by seven popular Des Moines chefs — all while taking in a stunning view of Des Moines and the surrounding countryside.

Culinary Affair, hosted by the Iowa Restaurant Association will take place at 5:30 p.m. on Sunday, April 7, at the Des Moines Embassy Club at the 34th floor of the Ruan Building at 666 Grand Ave., in downtown Des Moines.

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All seven courses will be specially paired with fine wine from E. & J. Gallo Winery and sponsored by the Iowa Pork Producers Association.

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Chef List

Here's the list of the seven courses and the chefs who will be preparing them:

Hors d'oeuvres: State Culinary Champions Hampton-Dumont High School ProStart Students with DMACC Chef Mentors, John Andres, Dean Luttrell, Austin Bailey and Logan Lumley

  • Merguez meatballs in a Moroccan tomato sauce
  • Smoked whitefish on rye blini with horseradish creme fraiche, crispy capers, and micro dill
  • Southwestern duck with corn cakes and pico de Gallo
  • Turkey and apple sausage on toast points with chipotle and candied walnut

Soup: Chef Zach Gaskel of Teddy Maroon's in Des Moines

  • Asparagus and pistachio Soup with cured egg yolk, chervil oil, lemon creme fraiche, shaved Parmesan cheese, fines herbes and crispy shallots.

Salad: Chef George Migliero of G. Mig's 5th Street Pub in West Des Moines

  • Smoked duck salad with assorted greens, cucumbers, grape tomatoes, Mandarin oranges, goat cheese, candied pecans, chives, smoked duck breast, Iowa soybean council award-winning orange walnut tofu dressing

Fish: Chef David Baruthio of Baru 66 in Windsor Heights and Nomad Restaurant in Des Moines

  • House-cured Scottish lox brulee with chilled prawn mousse, chorizo chips, spring vegetable crudite, olive oil-sea salt shortbread and basil-lemon vinaigrette

Intermezzo: Chef Jesse Bryant of Bubba in Des Moines

  • Orange-rhubarb sorbet

Entree: Chef Shawn Bennigsdorf of Aposto in Des Moines

  • Calabrian chili glazed pork belly with smoked cauliflower puree, potato hash, pickled carrots and a fava emulsion

Dessert: Chef Holly Evans of Creme Cupcake + Dessert in Des Moines

  • Brown sugar Pavlova with passion fruit, strawberry and honey

Hors d’oeuvres will be served at 5:30 p.m. The wine dinner begins at 6:30. A cash bar will also be available.

Tickets are limited and start at $125 per person. They are available at restaurantiowa.com or by calling (515) 276-1454.

A portion of the auction proceeds will support the Iowa Restaurant Association Education Foundation as well as numerous scholarship and educational programs for high school and post-secondary students.

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Read or Share this story: https://www.desmoinesregister.com/story/entertainment/dining/2019/04/01/culinary-affair-7-courses-des-moines-chefs-embassy-club-iowa-restaurant-association-fine-dining-iowa/3313245002/