Hors d’ Oeuvres by Chef William Ginocchio, CEC, PTC Arkansas Culinary School
Appetizer by Chef Coby Smith, CEC, Fox Ridge Retirement Community
Soup & Salad by Chef Jamie McAfee, CEC, Pine Bluff Country Club
Fish by Chef Cindy East, CEC, PTC Arkansas Culinary School
Entrée by Chef Dan Capello, CEC, Chenal Country Club
Dessert by Chefs Andre Poirot & Heidi Eppling, Peabody Hotel
Each course will be prepared with a secret ingredient that will be revealed during dinner. That'll be interesting.
If you're interested, the event is being held in the Campus Center Grand Hall on the Pulaski Technical College North Campus. It's Sunday the 20th, 6 p.m. for hor d'oeurves and 7 p.m. for dinner. Tickets are $125 each. To order, please contact Renee Jeffery. 501.812.2879 or email@example.com