What began as a way to showcase the extraordinarily talented chefs at Ball State University Dining has become one of the most sought-after program tickets in the Muncie area. It continues this year with the 11th anniversary season of Cooking Live! 2008-09.
This year holds much excitement and superb demonstration cooking for Cooking Live! Events are held at the Alumni Center under the direction of University Catering.
Ticket Prices
Season tickets (4 lunches, 2 dinners): $138
Season tickets, lunches only: $68
Single lunch tickets: $17
Single dinner tickets: $35
Tickets sell quickly, so reserve season tickets to ensure your seat at all events!
For tickets contact Deb Hutton at 285-5203 or dhutton@bsu.edu.
Tickets will be available Thursday, Sept. 4, from 11:30 a.m.-1:00 p.m., at Noyer Centre Dining.
Tickets will be available Friday, Sept. 5, from 11:30 a.m.-1:00 p.m., at The Atrium in the Art and Journalism Building.
DATES, TIMES, CHEFS, and MENUS
October 1, 2008 – The Competitive Edge – Chef Jason Reynolds – 12:00 Noon
Watercress and Arugula Salad
Stripped Bass with Citrus Mousseline
Shiitake Mushroom Polenta
Creamed Spinach
Raspberry Mousse
November 7, 2008 – Coffee-Not Just for Breakfast Anymore – Chef Kelly Gnap – 12:00 Noon
Hazelnut-Coffee Glazed Duck served over Fried Rice
Coffee-Roasted Pork Loin with German Potato Salad
Rib-eye served with Mashed Cauliflower
December 3, 2008 – Holiday Favorites – Chef Allen White – 6:00 p.m.—7:30 p.m.
Mixed Greens Salad with Figs and Gorgonzola
Baked Brie with Raspberry Sauce
Beef Wellington with Roasted Asparagus and Fingerling Potatoes
Ginger Ice Cream in a Tulip Cup
Includes Four Wines
February 5, 2009 – Alaska – Chef Aaron Gnap – 12:00 Noon
Mixed Greens Salad with Roasted Baby Beets, Green Apples, and Orange Vinaigrette
Drunken Alaska King Crab
Baked Halibut in a Saffron Brush over Mashed Potatoes and Green Beans
Baked Alaska
March 4, 2009 – The Best of What Is Local – Chef Lucas Miller – 12:00 Noon
Fair Oaks Farm Cheddar Cheese and Brugge Black Beer Soup
Shaker Stuffed Flank Steak with Spätzle, roasted root vegetables, and sweet pickle chips
Persimmon Pudding with Cinnamon Cream and Vanilla Bean Ice Cream
April 2, 2009 – A Star-Filled Night – Chef Shannon Fultz – 6:00 p.m.—7:30 p.m.
Four Onion Soup with Garlic Croutons
Goat Cheese, Mushroom, and Endive and Radicchio Salad
Herb Crusted Rack of Lamb with mushrooms and foie gras bread pudding and asparagus with garlic butter, raisins, and red wine
Wild Berry Mascapone Crustini
Includes Four Wines
Copyright © 2008 Ball State University 2000 W. University
Ave. Muncie, IN 47306
