Snap Peas and Crispy Onions on Pepper-Seared Pork Tenderloin. Sesame Encrusted Ono with Peruvian Potato Puree with Grilled Fennel and Mango Coulis. These are just examples of the delicious tastes that await you at Culinary School of the Rockies' Culinary Gala. The graduate candidates of our Professional Culinary Arts Program transform our teaching kitchen into a candle-lit restaurant and dazzle you with a "five-star" five course dining experience. Each menu selection is expertly paired with wine. Join us for an evening of gastronomic bliss.
Haystack Mountain Chèvre with Raspberry Chipotle, Crispy Onions on Pepper-Seared Pork Tenderloin; Purée of Asparagus Soup with Pan-Seared Shrimp; Sesame Encrusted Ono with Peruvian Potato Purée with Grilled Fennel and Mango Coulis; Braised Veal Cheek Roll with Fresno Chili Harissa Reduction and Cilantro Lime Slaw; Pineapple Upside-Down Crêpe Tart with Basil Ice Cream and Cool Mint Oil.
