2019 Culinary Passport

Culinary Passport 2019Saturday April 27th, 2019, at Julie Penrose Hall 6:30-9:00 pm, $50

Please bring a canned good!


Chefs and Countries

-Susanna Maestra/ Susanna’s Comfort Cuisine/    SPAIN    /  Spanish Brunch Tapas

-Jason Horn, Tyler Peoples/ Mission Catering Services/   NATIVE AMERICAN-FIRST NATIONS  USA  /    Campfire Smoked High Plains Bison with Heirloom Masa and Prickly Pear

– Brian Blasnek and Erin Pullman/  Pizzeria Rustica /   ITALY/ Pesche Dolci All’Alchermes

-Carlos Segura / 10thSpecial ForcesGroup(Airborne)LaRochelle Dining Facility   /COLOMBIA   /    Empenadas & Arepas con Chorizo

-Mo Montgomery/ Pueblo Community College/   ARGENTINA /   Empanadas Three Ways: Savory, Cumin-spiced Beef, Spring onions, Boiled Egg and Potato; Vegan, Quinoa, Chard, Mushrooms and Olives; Sweet: Chili spiced sweet potato and raisin

-Pikes Peak Community College/  CEC’s  Heidi Block, Gary Hino, Mark Painter/  MEXICO /   Vera Cruz-style assorted tamales, salt-block sautéed assorted seafood, and pulpo (octopus) shooters –

-Dylan Montanio, Jay Gust/  Smorbrod  /          NORWAY      /  Medisterpølse- spiced pork and veal sausage, braised red cabbage, danish butter poached potatoes, with pickled carrot and mustard jus

-Brent Beavers/    Immerse Cuisine /   GHANA  /      Goat, Tripe and  Groundnut Stew.

-Jeff McCray/     Aspen Pointe Café/  MOROCCO   /    Lamb and Apricot Tagine

-Mark Henry/ Rooster’s House of Ramen/     JAPAN /

-Stephen Fabian/      Hotel Elegante       INDIA  /  Tikka Masala, Basmati Rice, and Naan.

-Corey King/  UCCS Associate Director of Culinary / VIETNAM    “Thịt lợn bánh mì” = Pork Banh Mi (Pork bread)

Sweet Endings

Veteran Coffee Roasters/ Merri Lade and Dale Newhart

PPCC/ All Things Chocolate/ CPC Richard Carpenter

  • Chocolate Cream Eclairs/ Chocolate Macrons/  German Chocolate Cake
  • Flourless Chocolate Rum Torte/ Sacher Torte/ Opera Torte/ Dobos Torte
  • Chocolate Biscotti

PCC Dining Services/ Michael Degenhart, Francisca Chacon