What: Cooking Live! Land & Sea
When: April 6 6:30 p.m.
Where: Alumni Center
Tickets are $45/person and can be purchased online.
Ever wondered what it takes to make restaurant-quality food at home? Cooking Live! is an opportunity for Ball State Dining's chefs to provide a live tutorial on how to learn culinary techniques at home.
Cooking Live! Land & Sea is at 6:30 p.m. Thursday in the Alumni Center.
Chef Allen White of dining said the goal of the Cooking Live! shows is to demonstrate a way to make these dishes at home.
“You want guests to be inspired to try new and different foods — not just when they're ordering in a restaurant, but when they're cooking for friends or family,” he said.
White said he enjoys teaching people how to put together tasty dishes.
“It’s all about the food, and sharing those secrets that people think they can’t make at home," he said. "Then when they see it made for them, they realize it’s really not that hard and they start to enjoy cooking and new and different foods.”
The menu includes wine selections and two entrée options that include pan-seared scallops with sweet corn maque choux and bacon-tomato jam and seared duck breast with spring vegetable slaw, duck cracklins and a roasted strawberry barbecue sauce.
There will also be appetizers, salad and a chocolate mousse parfait with strawberries and bananas dessert.
Chefs James Dowless, Jason Reynolds, Allen White, Stepfanie Miller and Shannon Eastes are displaying their cooking talents Thursday evening.
Reynolds said he got his cooking inspiration from his grandmother and mother, and his love for cooking only grew when he started taking classes.
“They are both really good cooks and I learned a lot from them when I was younger. I fell in love with it," he said. "I always wanted to be a chef, since the 7th grade, taking the foods classes until I went to culinary school.”
For the chefs, Cooking Live! is an opportunity to show off their passion to the Ball State community.
Those in attendance are able to interact with the chefs after their demonstrations with questions about techniques and flavors the chefs use.
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