‘Cook with a Redbird Chef’: Gourmet a simple way
Get up close and personal with the tasty, exclusive event “Cook with a Redbird Chef” on March 30. Redbirds will visit the new Family and Consumer Sciences (FCS) Foods Lab to witness the talent of Illinois State students as they instruct guests how to prepare a delicious Redbird meal.
The evening will start with appetizers made by Illinois State FCS students. Dinner will then be prepared by guests! Guests will receive instruction and guidance from Executive Chef Matthew Horton and the FCS students for a scrumptious meal. It will start with the preparation of rack of lamb with a fig, apricot, and port chutney followed by toasted orzo pasta and caramelized Brussels sprouts with pistachios. Following dinner, dessert will be served.
When the evening concludes, all guests will receive recipes for all parts of the meal to continue to cook like a Redbird chef at home for others!
When: Wednesday, March 30
5:30 p.m.—Appetizers and cocktails
6 p.m.—Demonstration, instruction, cook meal
7:30 p.m.—Dinner and dessert
Where: Foods Lab, Turner Hall, 700 West College Avenue, Normal
Cost is $15 per person and includes all food for the evening. A cash bar will be available.
Space is limited. Register by March 23 at Alumni.IllinoisState.edu/RedbirdChef or by calling Alumni Relations at (309) 438-2586 or (800) 366-4478. Please include dietary needs and other accommodations during registration.
Related Article: Illinois State’s new Foods Lab is preparing our students for jobs in the changing food industry.