SUNY Delhi Joins Jamie Oliver's Food Revolution with Fundraising Dinner

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Jimmy Russell practicing for the 2012 American Culinary Federation national championship

DELHI, NY (09/07/2013)(readMedia)-- SUNY Delhi will host a Food Revolution Dinner Friday, October 4, at 5:15 p.m. in Alumni Hall. The event is part of culinary celebrity Jamie Oliver's "Food Revolution" movement, which combats diet-related diseases and obesity with education.

Proceeds from the fundraising event will benefit Jamie Oliver's Food Foundation and the Food Bank at the United Ministry of Delhi. "We are very happy to help this group of great people in supplying fresh and healthy food for those less fortunate in our community," said Jimmy Russell, member of Delhi's 2012 American Culinary Federation national championship team and lead organizer for Kappa Sigma Epsilon which is hosting the event.

The prix fixe meal is $50 and will feature two options for each of its four courses:

Appetizer Choices

• Seafood Ravioli - White wine sauce, glazed rutabaga, carrot, and celery, pickled red pearl onion

• Sweet Potato Gnocchi - Chipolata sausage, broccoli florets, broccoli stem puree

Salad Choices

• Beet and Bleu Salad - Roasted medium diced beets, beet tartare, bull's blood micro greens, bleu cheese, bleu cheese crisps, poached pear, beet vinaigrette

• Apple-Fennel Salad - Caramelized fennel, pickled celery, apple chips, apple cider vinaigrette, micro fennel, apple fennel puree, glazed celeriac

Entrée Choices

• Seared Pork Belly - Creamy polenta, Brussels sprout leaves, glazed carrots, red wine jus

• Seared Chicken Roulade - Sautéed kale, roasted large locally-grown diced potatoes, acorn squash puree, sauce chasseur (demi-glace with tomato, mushrooms, shallots and herbs)

Dessert Choices

• Pumpkin Panna Cotta - Apple cider gelée, ginger granita, shortbread cookie

• Chocolate Gateau - Red wine dessert sauce, chocolate financiers, red wine sorbet, chocolate mousse, ganache, tuile

Dress is cocktail attire. The reservation deadline is Friday, September 20. Seating is limited. To RSVP with menu choices, contact Instructor Brianne Slocum at 607-746-4041 or slocumbn@delhi.edu.