Hundreds of food-enthusiasts will congregate from 5 to 8:30 p.m. on March 13, in the Grande Ballroom at the Oncenter in Syracuse for the American Red Cross’s Great Chefs Dinner. One of Cazenovia’s own culinary craftsmen has been asked to participate, as he has in recent years. Michael Sale, executive chef at the Lincklaen House will be a guest of honor, and will make two of his complex dishes for attendees.
The program, which has run for 27 years, is an opportunity for food aficionados to eat a four-star meal while contributing to the American Red Cross.
“One of the most fun things about the Great Chefs Dinner is that is allows the chefs that participate to showcase and share a lot of new and creative ideas,” Sale said. “It’s a really nice thing to be able to give back. People may look at the ticket price and think it’s steep, but the cause the proceeds go to is great. It’s when events like this come up that people should really consider attending.”
Tickets for the occasion are available for $250 dollars each. Besides an inventive meal made by four-star chefs, attendants will also be able to partake in a silent auction, the proceeds of which will go to the American Red Cross.
The Great Chefs Dinner will feature the culinary stylings of 20 chefs from area restaurants. They will each be allowed to present their plates on a “Kitchen Stadium-style” stage. The evening will consist of three hours of gastronomic delights. The first hour will be filled with chef’s creative hors d’oeuvres, followed by an hour that will showcase a multitude of tasting plates. Accordingly, the third hour will consist of the chefs’ specialty desserts.
The event’s menu has been finalized, and Sale plans on crafting one entr e and one dessert at the dinner. He will offer guests apple-wood smoked duck breast canap , served on top of brioche crostini with raspberry caramelized onions and a Bordeaux demi-reduction glace; as well as-chocolate dipped cherries, served in a phyllo dough pastry cup with a bacon cr me en glaze.
Sale has been working at the Linklaen house since 1998, having been promoted to title of executive chef in 2005. Sale was also the executive chef at Francesca’s Cucina in Syracuse and had the opportunity to work at Kopp’s Canteen in Chittenango, before its closing. His favorite cuisine to create is of the Asian variety, although he is well-versed in many disciplines from cultures around the world.
To learn more about the Great Chefs Dinner, or reserve your spot at a table contact Amanda Ramsing at 234-2225 (before March 7) or visit sryarc.org.
