January 9, 2013
Media Contact: Amber Chiang, 395-4256, 794-9684
A Night like No Other at Bakersfield College Foundation’s Fifth Annual Sterling Silver Dinner
Fine wine, fantastic food, and a fundraiser for our future – when it happens, it’s the recipe for an amazing event.
The Bakersfield College Foundation’s Sterling Silver dinner is the combination of all three.
The fifth annual Sterling Silver will be held on Saturday, February 2, 2013, in the John Collins Campus Center at Bakersfield College. For the past four years, Sterling Silver has sold out of tickets and provided more than $54,000 in financial support to The Renegade Fund.
Sterling Silver brings Beverly Hills to Bakersfield with a gourmet six-course meal designed by William Bloxsom-Carter, executive chef at the Playboy Mansion West in Los Angeles, California. His partnership with the Bakersfield College Foundation’s Sterling Silver event results in a variety of courses which will delight even the most seasoned palate. Michael Stepanovich, Executive Director of the Bakersfield College Foundation and well-known wine judge, works in partnership with Chef Bloxsom-Carter to delicately pair wines to each course, complementing the tastes and textures of the food.
The Chef’s Brigade, made up of Bakersfield College Culinary Arts students, is responsible for ensuring that each plate of delicacies is spectacular. The Chef’s Brigade is led by Bloxsom-Carter, with the assistance of Bakersfield College faculty chefs Pat Coyle and Suzanne Davis, along with Bakersfield College graduate and Petroleum Club sous-chef Ray Ingram, and Bakersfield College chef Alex Gomez.
“Nowhere in Bakersfield can you experience this level of cuisine in a six-course setting, where each wine is specifically selected to complement the menu,” said Stepanovich, who is the executive director of the Bakersfield College Foundation. “To experience the culinary talents of Bakersfield College’s outstanding Culinary Arts students is to peek into the future of fine dining. Many go on to own their own restaurants or delight diners in local hotels and restaurants.”
In addition to fantastic food and fine wine, guests will also be able to enjoy both silent and live auctions, which will again feature wines, artwork and a dinner for 10 catered by Chef Pat Coyle with wines selected from the private cellar of Michael Stepanovich.
Cost for the evening is $175 per person and $1,000 for a table of six. Seating is limited to 174 guests, and the event sold out last year, so purchase your tickets early.
Sterling Silver benefits The Renegade Fund, which is a critical source of unrestricted revenue for Bakersfield College. The unrestricted revenue from this fund allows the foundation to direct funds where they are needed most on campus – whether it is for scholarships, program support, or equipment. For their invaluable assistance with the preparation and execution of the Sterling Silver meal, a portion of the proceeds also directly benefits Bakersfield College’s Culinary Arts program.
To reserve a table of six or single tickets for Sterling Silver on February 2, 2013, contact Hannah Egland at the Bakersfield College Foundation at 395-4850 or at .
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About Chef William S. Bloxsom-Carter
Mr. William S. Bloxsom-Carter is the Executive Chef and Director of Food and Beverage at the Playboy Mansion in Los Angeles, California.
His passion for pairing food flavors with wines, both unique varietals as well as the classics, is paramount to the guests’ enjoyment at the Playboy Mansion. To foster the food/wine relationship, Chef Bloxsom-Carter serves as a professional judge at numerous wine competitions throughout California yearly. The take-away knowledge from each competition provides him with guidance for future wine buying decisions. In turn, featured wines are exposed to the nearly 100,000 guests that visit the Playboy Mansion each year.
Chef Bloxsom-Carter features food products purchased directly from farmers and ranchers throughout the United States. Working with the farming and ranching communities, he places great importance on “best practices” for all food products served to Playboy’s international clientele.
He recently completed intense studies with the Ritz-Carlton Hotel Company focusing on their Gold Standards of Hospitality Service to further enhance the hospitality experience to all guests attending corporate and charity events at the Playboy Mansion.
In addition to his responsibilities for Playboy Enterprises, Chef Bloxsom-Carter has prepared numerous winery dinners in Paso Robles and the Santa Ynez Valley as well as special events for high-profile clients, focusing on the importance of food and wine pairings and extraordinary hospitality service. Additionally, Chef Bloxsom-Carter is a recurring featured guest on numerous radio shows syndicated nationwide describing and promoting California wines and foods.
At the Playboy Mansion, Chef Bloxsom-Carter has developed an internship/externship program with culinary schools across the country. The program has garnered a national reputation as the preeminent host facility for students.
Chef Bloxsom-Carter participates in charity events and lends his expertise to the culinary arts program at Pacifica High School in the Oxnard Unified School District in California. Additionally, he has been active in fundraising efforts for the Oak Park Unified School District and Caregivers of Ventura County.
Menu de Cuisine
Reception
Mumm Napa Brut
· Lamb Tartare with Toasted Brioche, Citrus Aioli, Pickled Red Onion and Charred Scallion
· Smoked Tomato Bisque Shooter with Queso Fresco
· Chicken Mole Taco with Radish, Carrot, Avocado and Cilantro Micro Greens
· Ahi Tuna Poke on Wasabi Rice Cracker
· Cambozola Cheese Tartlet with Tomato Chutney and Garlic Flower
· Tomato, Basil and Fresh Mozzarella on Baguette Crisp with Black Olive Tapenade
First Course
La Belle Chardonnay
• Lobster Ragout
Maine Lobster, Tomato Confit, Celery Root, Blanched Garlic, Peas, Chanterelle Mushrooms and White Wine Sauce
Second Course
Graveyard Vineyards Rosé
• Roasted Beet Napoleon
Goat Cheese with Fine Herbs, Arugula Salad, Candied Walnuts and Pink Peppercorn Vinaigrette
Entrée
Mazzei Chianti Classico Fonterutoli
• Pan Roasted California Duck Breast
Chilled Wine Poached Pear, Sugar Snap Peas, Carrot Puree, Butternut Squash Risotto with Maple-glazed Bacon Lardons, Banyuls Vinegar-Blueberry Sauce
Fourth Course
Croad Vineyards Rei (65% Cabernet Franc, 35% Syrah)
• Comté Cheese Plate
Toasted Marcona Almonds, Port-infused Figs, Strawberries and Sauterne-poached Apricots
Fifth Course
Ficklin Port
• Dessert
Chocolate Mousse Martini