Last December 8, Global Academy held its first benefit dinner. This event was conceptualized as part of Global Academy’s campaign in upholding our Global values and in giving back to the community. Our goal for this pioneer event is to be able to showcase the talent and skills of our Chefs in a series of benefit dinners, while at the same time helping out different organizations as the proceeds of the night will be given to the chosen beneficiary of the evening.
For our first run, we had Chef Mike Yap and Chef Martha head the dinner. Chef Mike was responsible for the culinary side while Chef Martha was the one heading the baking/desserts for the night. Our chosen beneficiary for the night was the San Jose Seminary.
The menu for the night was:
Amuse Bouche: Crab Salad, Curried Cauliflower Panna Cotta
Soup: Asparagus Veloute’, Shrimp, Poached Egg
Salad: Composition of Blue Cheese, Roasted Beets, Petite Salad, Maple-Walnut Vinaigrette
Hot Appetizer: Truffled Risotto Carnaroli “mantecato” peas & mushrooms
Fish: Papillote-steamed Halibut, Potato Mille-fueille baby vegetables, saffron-leek “soubise”
Intermezzo: Yuzu sphere, pineapple-champagne consomme’, candied shiso
Poultry: Spiced Duck Margaret, Squash, Agnolotti, Apples, Chestnuts and Brussels Sprouts, Port Jus
Pre dessert: Yogurt Cremeux, lemon curd, lavander and thyme-scented berries, toasted meringue, pink peppercorn sable, Breton pistachio sponge, Strawberry & Ginger Ale Sorbet
Dessert: Chocolate Fondant with burnt orange ice cream, hazelnut creme anglaise
The night was a huge success for us because we were not only able to help San Jose Seminary but we were also able to strengthen the ties of our Global Chefs even more since majority of our Chefs volunteered to help out that night in the line cooking and even front of house duties.
We truly are proud that all of you are part of our family. Thank you to you all!