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Cooking Live!

April 6, 2017  |  Alumni Center  |  6:30 p.m. (doors open at 6 p.m.)  |  $45/person 

Cooking Live! returns this spring with another unique opportunity to interact with Ball State Dining's creative team of chefs. Enjoy dinner and wine selections while your chefs provide on-stage cooking demonstrations of select menu items. Recipes for the night's menu will be available for those who want to try out newly learned culinary techniques at home.

Purchase your tickets here

- THE MENU -


Appetizers

Assorted breads with garlic-parmesan cream cheese
Cheese and fruit

Salad

Spring greens with candied cashews and citrus maple vinaigrette

Entree

Pan-seared scallops with sweet corn maque choux and bacon-tomato jam
Seared duck breast with spring vegetable slaw, duck cracklins, and a roasted strawberry BBQ sauce

Dessert

Chocolate mousse parfait with bananas and strawberries

Red and white wines

Scallops are Marine Stewardship Council certified. Duck is locally sourced from Leesburg, IN. Ball State Dining is committed to sustainability during Earth Month and every month. Learn about our comprehensive sustainability efforts.



Ball State University Dining
Carmichael Hall (CA), room 140
Ball State University
Muncie, IN 47306

Hours: 8 a.m.-5 p.m. Monday-Friday (summer 7:30 a.m.-4 p.m.)
Phone: 765-285-1967
Fax: 765-285-3713
View E-mail Address