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The Authority On African-American Conventions, Incentives, & Leisure Travel |
FOOD SERVICE BEAT
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BCA SALUTES THE ACCOMPLISHMENTS OF MAC MC DONALD OWNER OF VISION CELLARS AT THE 4TH ANNUAL GLOBAL FOOD AND WINE EXPERIENCE AT TAVERN ON THE GREEN
The Mission of BCA is to Create Awareness and Opportunities For People Of Color and Provide a Vehicle That Supports The Young People Who Are Considering Culinary Arts and Hospitality as a Career.
New York City’s Tavern on the Green was the host for BCA’s 4th Annual Global Food & Wine Experience on Thursday, September 27, 2007. During this evening of culinary enjoyment BCA was proud to honor the highlights and the remarkable career accomplishments of Mac McDonald owner of Vision Cellars in California, who began his career in the wine vineyards in 1997.
This food & wine event marked an achievement with over 60 restaurants and wine merchants participating. Some of the premier restaurant menus included: Bahamian Conch Chowder / Scotch Bonnet Crusted Ahi Tuna (with Barbancourt Rhum Glazed) Banana Sweet Mashed presented by Lighthouse Grill at Montauk Yacht Club; Coconut Curry Tofu /Smashed Potatoes /Curry Shrimp presented by Head Over Heels Café; Wild Baby Shrimp, Coconut Gazpacho Sorbets, Dumbo Chicken Salad Cocktail presented by Marriott at Brooklyn Bridge; Jerk Tenderloin, with Sweet Potatoes Mash / Callaloo presented by Maroon's Restaurant; Barolo Braised Short Ribs of Beef with Truffle Parmesan Polenta presented by Panevino at Lincoln Center; Exotic flavors Vermont Cheddar presented by Cabot Creamery; Oxtail Stew, Black Beans, and Coconut Rice presented by Havana Central; Pickled BBQ Pork Tenderloin, / Puree of Yam, Sautéed Creole Spinach presented by Heart and Soul Catering; Mediterranean Paella presented by IL Porto Restaurant; Chicken Gumbo Baton Rouge presented by Baton Rouge; Sautéed Alligator in trinity in tomatoes sauce, wine, butter and garlic with coconut rice presented by Creole Restaurant; Bitter ballen (Mustard scented croquettes of veal, pork & gouda) presented by Morgan Library; Duck and Hoja Santa Tamalitos w/ Pumpkin Seed Sauce presented by Suenos Restaurants; Lamb Meat Balls /Sea Food Salad /Baklava presented by Island Restaurants; Catfish & Callaloo Spring Rolls presented by Mobay Uptown Restaurant; International Hors d'oeuvre Station presented by Catering by Restaurant Associates; Amuse of Sweet Potato Cinnamon Apple Beignets presented by Cornbread & Caviar; Assorted Decorated Miniature Cupcakes Flavors of Butter, Chocolate, Carrot and Red Velvet presented by Make My Cake; Sweet Delight Cake and Mini Pastries presented by Shakoor’s Sweet Tooth of Brooklyn Wine Cellar; Tropical Sorbets presented by Wine Sorbet Co; and Boutique African Coffee Table presented by Real Men Cook Coffee.
“The flavors were intense and the wine outstanding, more importunately the students involved in this event were exposed to another element of cultural education that must take place for them to become successful,” comments Alex Askew, president of the BCA. Over 350 were in attendance as members and guests enjoyed in a festive environment. Entitled Uptown to Downtown, the food and wine provided a glimpse of the future with a multi-course meal with wine paring prepared by students from The Art Institute of NYC, South Bronx Job Corps Academy, Monroe College, The Food Service Training Academy, the Culinary Academy of New York and Culinary Training Institute.