Sunday, January 28, 2007 11:10 PM

Black Culinarian Alliance
13th Annual Salute Dinner
Marriott, NY NY
Feb 25th 2006

This wonderful event, packed with “LSD“ (luscious, scrumptious and delicious) foods with intoxicating aromas and mouthwatering flavorings and seasonings was truly the delight of any culinary connoisseur.  Every kind of dish one could think of was carefully crafted the finest of talent.

The purpose of the event was to promote the culinary arts to a diversity of people, many of color.  And believe me, the Black Culinary Alliance has come along way in turning cooks into masters of creative culinary artistry.  (By the way, that was some good chicken they had there.) 

The event started off with an invocation by Reverend Diane Lacey Winley , Co Pastor,Good Shepherd Faith Presbyterian Church, New York City. and followed by a welcome by Lyn Brown, Fox 5 News Anchor, and Mistress of Ceremonies for the evening.  Opening remarks were given by H. Joseph Machiote, the Dinner Chair, and Vice President of Relations Development for Compass Group.

Then, there was dinner and dancing, after which four honorees received their awards.

The following people were honored;Roberto Santibanez ,Culinary Director for Rosa Mexico Restaurants ,was honored with The Jefferson Evans Award,Lowell Hawthorne, President and CEO,Golden Krust Caribbean Bakery and Grill,with The Heritage Award. Sadruddin Abdullah,instructor Johnson & Wales University, was honored with the James Lewis Award, Rochelle Brown Johnson,Co-Founder Powerhouse Productions,received the Lifetime Ambassador Award.

The culinary schools that participated in this event were The Culinary Institute of America,  The Brooklyn Job Corps Academy, The South Bronx Job Corps Academy, Monroe College, New York City Technical College, The Institute of Culinary Education, Baltimore International College, The Connecticut Culinary Institute and Hudson Community College.

The dishes served, far to numerous to list all of them, included Goat Cheese Terrine with Sundried Tomatoes, Pesto and Roasted Pine Nuts, Smoked Salmon with Dill and Capers, Branzino cake on steamed leaks with buttered lump crab with Twin Beet coulis and pea shoots.  Dessert was absolutely heavenly.  It was served during a Viennese reception with a display that was packed with a wide assortment of mini pastries and petit fours with a Chocolate Sculpture—any calorie counter’s worst nightmare.  The Viennese reception ,was a great evening to finish of the event,every possible dessert you can think of was on display for guests to try,and you had fine Champagne and Cognac to  Drown the Desserts in.

We would like to thank Ms. Addison, Director of Operations for the Black Culinary Alliance, for her kind invitation. It was one of the most enjoyable.  For more information about this great organization, please feel free to log onto their website, at www.thebca.net

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