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Community Corner

Blank Canvas Dining Series

This year, Kendall College Trust is taking a fresh and exciting approach to fundraising for scholarships. With so many of Kendall College's alum involved with Chicago's top culinary and hospitality gems, the nonprofit created the "Blank Canvas Dining Series" spotlighting their top alumni from all over the country. The mission is for Kendall College alumni chefs to return to their alma mater to create an unforgettable exclusive culinary experience with the assistance of Kendall College students and faculty. All proceeds benefit the Kendall College Trust scholarship fund for Kendal College Culinary Arts & Hospitality Management students in financial need. Kicking off this important fundraiser is Chef Shawn McClain of Green Zebra in Chicago and Sage in Las Vegas. In addition to Chef McClain, the impressive list of participating alumni chefs returning quarterly includes:

May 5: Dan Fox, chef owner of Heritage Tavern in Madison, Wisconsin
Aug. 4: Darien Nesbit, executive chef of Bourbon House in New Orleans

According to Robin Malpass, executive director of the Kendall College Trust, "Chef McClain is a shining star in not only Chicago's but our country's culinary industry. We are proud to have him unveil this fresh approach for fundraising at Kendall College."

Chef McClain was named "Chef of the Year" by Esquire Magazine and "Rising Star Chef of the Year" by the Jean Banchet Awards for Culinary Excellence. He was also honored with the prestigious award of "Best Chef in the Midwest" by the James Beard Foundation. With all these accolades, he got his very start as a student at Kendall College.

"I am always thrilled to be able to return to Kendall College for an opportunity to give back to the school that got my career off to such a great start and important first step. I love being able to cook along side the students and remember how important it was to have good mentors in the business," said Chef McClain.

For one night only, Chef McClain will prepare a tailored menu to fundraise in order to provide scholarships for the next generation of culinary and hospitality students. The inaugural menu of the "Blank Canvas Dining Series" created by Chef McClain includes:

First course: Absinthe Cured Ora King Salmon smoked spring apples, licorice panna cotta, apple cider pearls
Second Course: Grilled Spanish Octopus cauliflower, charred shishito peppers, pumpkin seed-brown butter vinaigrette
Third Course: Handmade Cavatelli sheep's milk ricotta, pistachio, black truffle
Fourth Course: Slow-Cooked Duck Breast creamy polenta, black garlic, wild rice, foraged mushroom, foie gras
Fifth Course: Dark Rum Gateaux walnut croquant, roasted pineapple ice cream, warm-spiced caramel
For reservations or more details, please visit www.kendallfoundation.org.

"Blank Canvas Dining Series" Launch
Monday, March 10
6:30 p.m.
$150 Reserved Ticket (Dinner includes 5 courses, complimentary beverages and sales tax)
Kendall College Dining Room
900 N. North Branch (just North of Chicago/Halsted) Chicago, IL 60642
Parking: Free Lot Across the Street
RSVP Seats: www.kendallfounation.org *Seating is limited to only 75 guests

About the Kendall Trust's "Blank Canvas Dining Series"
Seating for each event will be at 6:30 p.m. in the Kendall College Dining Room. Up to five courses will be served beginning at 7 p.m. Reserve your table now for a memorable Monday evening of fine dining and convivial company. The cost ranges from $100 to $150 per dinner. Seating is limited to 75 and features a variety of table options, including five tables for up to eight people. Reservations may be made at www.kendallfoundation.org.

About the Kendall College Trust
The Kendall College Trust is dedicated to providing financial support for
students in need enrolled in the culinary and hospitality programs at
Kendall College. Scholarships are available for students who have
completed their first year of study. The Kendall College Trust is a non-profit 501(c)(3) chariable foundation.

The Kendall College Trust is also home to a major exhibit that contains over 262 culinary, bakery and confectionery artifacts displayed throughout Kendall College. The exhibition is the largest collection of culinary objects ranging from the 1700s to today and is managed by its own curator. For more information, visit www.kendallfoundation.org.

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