This past Tuesday March 9, 2010, I spent some time in Panama City, The Republic Of Panama' as the featured chef for The WS Shuler Whitmore Foundation of South Carolina. As a member of the American Culinary Federation Midlands Chapter of South Carolina, we are professional chefs volunteering our services around the world. In Panama', I supported this fund-raising mini workshop and food tasting event that raised funds for scholarships and grants for young talented Panamaians who will be attending Claflin University in Orangeburg, South Carolina.
In attendance were local chefs, The Panama' News, family members, friends and contributors; over 75 attended.
MENU
CHILI GOURMET’S MAC AND CHEESE
An upscale gourmet mac and cheese made with penne pasta, heavy cream, shrimp, lobster, crabmeat, and two cheeses, topped
with seasoned breadcrumbs
GARLIC AND MUSTARD MARINADE CHICKEN
Fire Roasted Chicken breast strips marinated with Dijon mustard, olive oil and fresh garlic
BRAISED BEEF POT ROAST
Oven roasted round of beef thinly sliced served in a horseradish brown sauce made with diced potatoes, carrots, and onions
GREEK RICE PILAF
White rice baked off with Greek herbs, olive oil and spices
HARITOC VERT
French Style Green Beans with garlic and sliced almonds served in a chicken broth seasoned with sea salt
SEASONAL FRUIT AND CHEESE TRAY
PARFAIT JELL-O JUICE SHOTS
Small parfait cups of Jell-O made with fruit juice and topped off with wipped cream and chocolate sauce
Friday, March 12, 2010
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