20th Annual April in Paris

Hungry people in cocktail attire filtered into the doors of the Ritz Charles in Carmel this past Sunday for the annual April in Paris fundraising event. This feast is hosted by IVY Tech community college. Every year, the culinary and hospitality students, lead by the fine staff at IVY Tech, put together an elaborate seven course dinner to raise money for scholarships. Donations from local businesses and a silent auction aid in the efforts. Every penny goes back to the students in the form of tuition assistance or funding for the study abroad program. With the study abroad program, some stand-out students get to spend a few weeks totally immersed in European culture and cuisine. Here is what was on the menu last night:

Course #1: Roasted duck breast with orange-brandy sauce. Paired with a 2007 Riesling from Satek Winery in Fremont, IN. (The orange was a nice match for the duck.)

Course #2: Chicken consomme flavored with parsley, chervil, tarragon, and chives poured table side over carrot, turnip, truffle, and spring pea garnish. (The tarragon really came through the most of all of the herbs that were infused in this broth.)

Course #3: Tomato gelee with crayfish salad. Paired with a Traminette (Indiana's grape) from Easley Winery in Indianapolis. (I think this dish was an adventure for both the chefs and diners. The jellied tomato pyramid, which acted as the salad dressing, was hiding the crayfish inside.)

Course #4: Black ravioli stuffed with seafood mousseline on saffron cream sauce. Paired with a 2008 Louis Jadot Pouilly Fuisse from Burgundy, France. (When this dish came out, a distinct ocean-y smell filled the air. I was surprised on how much I liked the ravioli, but I think the pasta could have been cooked a bit longer - still slightly doughy.)

Course #5: Citrus sorbet. (An obvious hit. The only complaint was that it wasn't a big enough scoop.)

Course #6: Grilled local bison, lamb, and rabbit stuffed with tapenade; each with its own sauce, risotto and green beans. Paired with a 2006 Chateau Belair, Grand Cru from Saint-Emillion of Bordeaux, France. (This bison was amazing, so tender. The attention to detail really shined through in this dish. I loved how each meat had it's own sauce. The lamb had some sort of mint sauce, and the rabbit had a carrot sauce. I didn't catch what sauce the bison had.)

Course #7: Almond carrot cake with raspberry and strawberry jellies and vanilla-maple Bavarian creme with white chocolate sauce. Paired with a Lafayette Blush Catawba from Wildcat Creek Winery in Lafayette, IN. (I could have eaten the whole cake, and this wine was my favorite; very sweet.)

Between the silent auction and the generous out-of-pocket donations from guests who attended, around $45,000 was raised in just a few hours. Click here to learn more or to donate to the cause of education, financial independence, and a life-long career.