DMACC Iowa Culinary Institute Fleur de Lys Gala

ICI-17-tablescapeAllSpice owners Rory and Andy, and several of the AllSpice crew, went to the Iowa Culinary Institute‘s (ICI) annual Fleur de Lys gala dinner at DMACC last weekend.

The Iowa Culinary Institute blends the DMACC Culinary Arts program with the community to create unforgettable culinary experiences for its patrons.  The ICI offers opportunities for the public to experience the culinary world at DMACC, and participate in activities involving our Culinary Arts students and staff.  During the academic year, ICI hosts five-course, themed meals prepared by DMACC Culinary Arts students and Culinary Arts faculty. The dinners offer a world-class dining experience. 

The crowning finale of the ICI year is the Fleur de Lys gala that they host each April. Proceeds of this French gourmet buffet dinner (with paired wines) and auction go to support an international chef / student chef exchange, which provides scholarships for the ICI program’s top eight graduates to travel to France in May where they will have culinary internships with our French chefs in the St-Etienne region.

Here is the Fleur de Lys gala menu:

April 8, 2017
Executive Chef Karla V. Boetel C.E.C., C.C.E.

ICI-17-Dinner-is-servedTomato tarte Tatin
Crispy sweetbreads, green goddess dressing
Haricots verts with prosciutto & Gruyère

Roasted yellow beet & endive salad, oranges, almonds & lavender dressing

Honey-roasted duck breast, tamarind-pineapple sauce

Beef tenderloin stuffed with blue cheese, red wine jus

Coquilles St. Jacques, chive beurre blanc

Potatoes Dauphinoise
Mushroom ragoût
Asparagus spears

ICI-17-DessertsMeyer lemon fondant cake
Vanilla crème brûlée
Mousse au chocolat

Assorted macarons
Cannelés Bordelais
Sourdough Levain

AllSpice owner, Rory Brown, said  “The ICI dinner was great —  I would say my favorite things were the Tomato Tart, the Beet Salad, and the Lemon Torte. Every year, we bid on several things in the silent auction, and this time, we did end up with some wonderful stuff: a Le Creuset lasagna pan, a cookbook and 2 Wusthof knives donated by Kitchen Collage.”

“We love the gourmet dinners served at the Iowa Culinary Institute,” Rory continued.  “I’m glad we have the opportunity to help support the DMACC ICI program and the French chef exchange program. If you haven’t tried them yet, I encourage folks to check out the themed gourmet dinners throughout the school year — and by all means, you’ve got to attend the Fleur D’Leis Gala.”





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