Join us for an unforgettable evening of fine dining, community, and philanthropy. This elegant celebration brings together friends of UVU and supporters of the Culinary Arts Institute to honor excellence and uplift aspiring chefs.
UVU Scott M. Smith Building
5:30 p.m
6:30 p.m.
Welcome Remarks — Chef Troy Wilson
Student Speaker — Reno Rencher
Culinary Highlights — Chef Todd Leonard
Live Auction — Auctioneer: Zane Berry
Remarks — Roe'e Levy
Closing Remarks — Chef Troy Wilson
Butter Lettuce, Asparagus Tips, Garden Radishes, English Peas, Grape Tomato Confit, Goat Cheese Mousse, Pickled Shallots, Soft Herbs, Chive Oil, Toasted Brioche Croutons with Lemon-Champagne Vinaigrette
Seared Salmon, Beurre Blanc, Lobster-Herb Ravioli with Lobster Sauce, Mousseline-Stuffed Scallop, Crispy Leeks, Pickled Serrano
Coconut Lime Sorbet
Candied Lime, Pineapple Chip
Sous Vide Beef Tenderloin, Oxtail Cottage Pie with Wild Mushrooms, Beef Bacon Crumble, Red Wine Demi-Glace, Smoked Sunchoke Purée, Thumbelina Carrots, Roasted French Green Beans
Dubai Chocolate Pistachio Tart: Chocolate Sablé Crust, Brown Butter Whipped Ganache, Toasted Kataifi and Pistachio Cream Crunch, Devil’s Food Cake, and Pistachio Mousse
We would be delighted to share sponsorship opportunities and tailor a package that aligns with your goals.
Please contact Stefan Harlan.
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All proceeds support the UVU Culinary Arts Institute — empowering students through premier culinary education and real-world experience.
Proceeds from this event directly benefit the Culinary Arts Institute—supporting scholarships, state-of-the-art learning experiences, and opportunities that prepare students for successful careers in the culinary world. Your participation helps transform passion into profession.
