Serving Boone, Blowing Rock, Banner Elk, and other towns of the North Carolina High Country
Founded 05-05-05
March 22, 2007 issue
High Country Chefs and Cooks Association to Present the Eighth Annual Salute to High Country Chefs March 31
Story by Ron Fitzwater
The eighth annual Salute to High Country Chefs will be held Saturday March 31, at the Broyhill Inn and Conference Center. The event—presented by the High Country Chefs and Cooks Association [HCCCA], the local chapter of the American Culinary Federation [ACF]—will begin at 6:30p.m. with a silent auction and appetizers. Items up for auction include original works of art, wine and live lobsters. During the auction, live music and ice-carving demonstrations by local chefs and Ice Sensations of the Foothills will entertain the guests. The ballroom will open at 7:15p.m. and chefs from across the High Country will present their signature dishes in a showcase of talent in the culinary arts.
Proceeds from the event will fund HCCCA activities and programs for the upcoming year, including continuing education for High Country chefs and cooks and scholarship programs for area high school students to enter undergraduate culinary programs. Additionally, the association donates funds and services to local charities that provide nutritional services and education to children. Association President and Broyhill Executive Chef Bill Morris explained, “Kids who must come home alone, because both parents work, don’t always know how to prepare a good meal for themselves, so they just eat junk food.” To address this problem, the ACF created the Chef and Child Foundation. The foundation puts children and chefs together to teach children how to prepare good tasting, nutritional meals for themselves. Morris said, “Currently, there is not a chef and child program in Watauga or Avery counties, but the HCCCA contributes, to the Ashe county summertime Chef and Child program.”
The HCCCA also contributes directly to Avery County High School’s culinary arts program. Morris said that 2006 Avery High graduate David Ingwersen is currently attending the Le Cordon Bleu Academy in Paris, France. “While there are Le Cordon Bleu academies in the United States, it is a testament to his discipline and the skills he learned at ACHS that he was accepted into such a prestigious institution,” Morris said.
Tickets are currently available from the Broyhill Inn, and cost $35 per person in advance or $40 per person the day of the event. Reserved seating for tables of 10 is available for $400 per table. For additional information or to purchase tickets, call 828-262-2204.
Want To Go?
Date: Saturday, March 31
Time: 6:30p.m.
Location: Broyhill Inn, ASU
Cost: $35 per person advance, $40 per person day of event
$400 for exclusive 10 person table