Culinary Artistry, American Culinary Federation Event Dinner Menu
Dinner MenuBooklet Style
Booklet style menu for the Culinary Artistry, American Culinary Federation Event. The menu is printed on cream colored paper in black and gold font. The front cover of the menu has "Culinary Artistry" in black calligraphy in the center of the page. There are two different logos for the American Culinary Federation at the bottom of the page. The first unfolded inside of the menu is divided into two sections. The section on the left is blank. The section on the right has "American Culinary Federation of Northern Arizona" printed at the top of the page. Below this are the names of the officers for the year 1989. Below this "Winemaker's Dinner and President's Ball" is printed. The bottom of the page has the program outline. The second unfolded inside of the menu is divided into two sections. The first section on the left has the title "artistry in wine making by Vichon" printed on the top of the page. Below this is a list of wines with the year and area of the maker. The second section on the right has the title "culinary artistry" printed on the top of the page. Below is a list of menu items with a description printed below each dish. The third unfolded inside of the menu is divided into two sections. The left section has "special thanks to:" printed with the names of the companies that helped with the event listed below. The right section is blank. The back side of the menu has the "Los Abrigados Resort" logo printed on the bottom of the page. Menu items range from cabernet sauvignon, to merlot, to lobster relleno, to roasted loin of lamb, and white chocolate corn cob.
Digitized by: Salt Lake Community College
digitized other analog
Chef Menus Collection Developed for the Culinary Arts Program at Salt Lake Community College. IN COPYRIGHT.
TIFF image scanned at 600 dpi from the original using an Epson Expression 10000 XL scanner. Converted to PDF using Photoshop.
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