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Cooking Live!

Tuesday, March 17 | Alumni Center | 6-8 p.m.

Ball State Dining invites you to join us for our spring Cooking Live! dinner, featuring Chefs Rob Edelman (Noyer Centre), Cameron Griggs (Woodworth Commons), and Allen White (Noyer Centre). 

Enjoy dinner, accompanied by wine and beer selections, 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 at home. 

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

Prefer to purchase in person? Visit us at The Retreat in Noyer Centre on Friday, Feb. 13, from 11:30 a.m.-1 p.m.

-The menu-

Beer-cheese fondue 

Arugula salad with pomelo, goat cheese, and roasted radicchio, topped with a lime-honey vinaigrette

Guinness-braised beef osso buco alongside roasted broccoli & mushrooms and yukon-tarragon mashed potatoes

Banana foster crème brûlée & orange-rosemary truffle

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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