Cooking Live!

December 3, 2015 | Alumni Center | 6-8 p.m.

Ball State Dining invites you to join us for a special holiday Cooking Live! evening, featuring Chefs Rob Edelman (Noyer Centre), Cameron Griggs (Woodworth Commons), Stepfanie Miller (Elliott Dining), and Jason Reynolds (Student Center Tally). 

Enjoy dinner, accompanied by wine throughout, while your chefs provide on-stage cooking demonstrations of select menu items. Recipe cards for the night's menu will be available for those who want to try their hand at newly learned culinary techniques this holiday season. 

Tickets are $35 each. Purchase your ticket(s) online. 

-The menu-

First Course

Persimmon and pomegranate salad with candied pecans & orange vinaigrette    

Second Course

Roasted winter squash bisque with gruyere croutons   


Cinnamon-roasted pork loin with sweet onion & pumpkin seed relish
 Savory bacon & leek pudding
 Rice dressing
 Orange-ginger-chili glazed carrots   


 Apple cider beignets with butter-bourbon sauce
 Cranberry truffle
Hot cocoa mousse 

Red and white wine served throughout

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
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