Students and professors from Ivy Tech’s culinary program will be at the event, as well, conducting food demonstrations using cutting-edge gastronomy tools. They will prepare Granita Salad and Vinaigrette foamed in liquid nitrogen, Lobster Benedict with Proscuitto Crisp topped with Spherified Hollandaise and Riseling Egg, and Hot Maple Ice Cream on Bacon dusted Elephant Ears.
The menu for the evening will be prepared by Baker Street's chef Chad Kyle. Here's a glimpse of what to expect:
- Aged Tillamook cheddar soup shooter, whole grain mustard pretzel crouton, American pale ale air
- Bourbon & brown sugar poached pumpkin thimble w/ bruleed Brie and fried sage leaf
- Prosciutto wrapped dates stuffed w/ drunken goats cheese
- Caramelized onion and fennel tart with house cured Scottish salmon and crème fraiche
- Endive stuffed w/ dos Equis grazed chorizo and Manchego cheese
- Kentucky bourbon and maple glazed pork belly w/ Fiji apple compote & shaved celeriac slaw
- Cracked pepper & Fontina cheese puff pastry w/ Moscato macerated cranberries & chive
- Champagne-soaked watermelon cubes w/ 25-year aged balsamic syrup
- Skewered cherry tomato, fresh mozzarella, Chianti roasted pearl onion, and Thai basil leaf
- Chambord sherbet w/ cracked espresso bean and caramel tuille
- Pumpkin ale ice cream in a cinnamon-spiced white chocolate cup
- Grand Marnier-infused dark chocolate truffle w/ toasted almond dust and sea salt
And all of this to raise funds for Science Central, one of downtown Fort Wayne's precious gems. Tickets for the event are $60 per person, $100 per couple, or $350 for a group of eight tickets. For more information, visit us at www.sciencecentral.org/mixology.htm, or call 260-424-2400 X423.
