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.

Ticket sales are now closed. We look forward to the event!


Local red and white wines served


Assorted breads with garlic-parmesan cream cheese
Cheese and fruit


Spring greens with candied cashews and citrus maple vinaigrette
Chefs Allen White and Stepfanie Miller


Pan-seared scallops with sweet corn maque choux and bacon-tomato jam
Chef James Dowless
Seared duck breast with spring vegetable slaw, duck cracklins, and a roasted strawberry barbecue sauce
Chef Jason Reynolds


Chocolate mousse parfait with bananas and strawberries
Chef Shannon Eastes

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.

Get to know your chefs! Learn about our team's culinary training, accomplishments, and areas of expertise.