Cooking Live!

April 7, 2016 | Alumni Center | 6-8 p.m.

Explore the creativity of beer-infused cuisine at the spring Cooking Live! experience, featuring Chefs Allen White (Noyer Centre), Lucas Miller (Executive Chef), Jason Reynolds (Student Center Tally), and Stepfanie Miller (Elliott Dining). 

Enjoy dinner, accompanied by a beer selection of your choice, 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.

Ticket sales are now closed for the Apr. 7 event. 


First Course

Chicken, pear, & feta salad with cherry-wheat vinaigrette  

Second Course

Scotch eggs with bistro sauce


Hard cider-marinated pork tenderloin
  Beer-braised red cabbage
  Smoked paprika roasted baby potatoes
  Beer-cheese sauce  


 Boston lager bread pudding with vanilla ice cream 

Beer choices:

Sunlight Cream Ale (Sun King Brewing; Indianapolis, IN)
Osiris Pale Ale (Sun King)
Hard Cider (Angry Orchard; Walden, NY)

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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