Get a "peek into the future of fine dining" during Bakersfield College's sixth Sterling Silver Dinner, where a renowned executive chef of the Playboy Mansion in West Los Angeles prepares a world-class meal with the help of the college's very own Culinary Arts students.
The annual formal evening brings Chef William Bloxsom-Carter from Beverly Hills to Bakersfield, local foodies and the Bakersfield College community together to benefit the culinary artists of the future.
"Experience of a world-class dinner ... to support local students who will be the future chefs of tomorrow," said Mike Stepanovich, executive director of Bakersfield College Foundation. "Sterling Silver is an extraordinary event that not only reflects well on Bakersfield College but also on Bakersfield as well."
This year's centennial-focused dinner calls for elegant evening attire and impeccable food to experience. A ticket includes a six-course dinner paired with wine for each course.
The dinner's serves as significant fundraiser for BC's Culinary Arts program and scholarships for students. So it's fitting that students make the dinner possible, said Amber Chiang, BC director of marketing and public relations.
Chef Bloxsom-Carter devises the menu and oversees the work, but the student "Chef's Brigade" prepare the dinner. Also involved are BC Chef Pat Croyle, Chef Suzanne Durst, Chef Ray Ingram and Chef Alex Gomez.
"If you want to experience amazing wine and a delicious menu, then this is the event to indulge in," Chiang said. "We want this event to continue to grow the Renegade Fund as a primary source of revenue for college students who want to be able to focus on their studies."
Each year has sold out and in all has provided well over $50,000 in scholarships.
Courtesy of the chef
Celebrity Chef Bloxsom-Carter, who has been a part of Sterling Silver dinner for five years now, said he is always excited to work with the talented students at Bakersfield College. He became involved to help fledgling culinary students hone their craft, he said.
"I want students to achieve confidence and rewarding employment in the culinary field," said Bloxsom-Carter, who has provided food and exclusive wine offerings for Hugh Hefner's Playboy Mansion parties for more than 25 years to 100,000 guests annually. "Confidence comes with success, and it's a win-win for the school's Culinary Arts program."
Each year, he aims to present a Sterling Silver dinner menu that is better than the previous year.
"Each year is meant to be topped," he said. "Everyone is bringing a lot to the table with their skill sets, and should be applauded for their hard work to make this event happen." What's for dinner?
A sampling of what will be served during the sixth Silver Sterling dinner.
* Roasted New Zealand lamb chop with pomegranate gastrique.
* Crab cake with red pepper rouille.
* Wild boar sausage.
* Shrimp, scallops, squid, clams, shallot, garlic, brandy
* Warm crimini mushroom salad
* Pan roasted grass-fed veal chop.
* Hand-rolled chocolate truffles.
For a full menu, go to bakersfieldlife.com