Executive Chef and owner Frank Bonanno and twelve of DU's hospitality management students have collaborated to create a five-course dinner at the Fritz Knoebel School of Hospitality Management on DU's campus on May 15 from 7 p.m. to 9 p.m. There will be a reception preceding the dinner from 6 p.m. to 7 p.m. Tickets are $125 per person and each course will represent a gourmet dish offered at one of Chef Bonanno's restaurants paired with selected varietals. Purchase them before they run out - seating is limited. Complimentary parking will be provided.
2013 Menu
1st Course:
Fruit de Mare — Shrimp, Calamari, Octopus, Sherry Vinegar, Fennel, Onion, Celery
2nd Course:
Escargot — Garlic, Parsley, Toasted Brioche, Gouda Fondu, Butter-Braised Leeks
3rd Course:
Goat Cheese Cavatelli — Colorado Lamb Bolognaise
4th Course:
Tender Belly Pork Loin — Crème Friache, Fingerling Potato Salad, Charcute, Mustard Demi
5th Course:
Chocolate Peanut Butter Mousse Cake, Raspberry
