Great Cooks features cuisine of The Balsams

University Hospitality Services will feature “A Taste of the Balsams” with executive chef Steven Learned and executive pastry chef Stephen James at its 2004 Great Cooks on Campus Wednesday, April 7.

The Balsams Grand Resort Hotel is a 15,000-acre estate high in the White Mountains and deep in the Great North Woods of New Hampshire. The Balsams features a unique blend of continental and American cuisines.

Learned has been executive chef at The Balsams since 1998. He is a 1990 graduate of the Culinary Institute of America in Hyde Park, N.Y., and holds a bachelor’s degree in hospitality management from Florida International University. He is president of The Balsams Culinary School, which oversees the education of 15 apprentices in a 6,000-hour, hands-on culinary program certified through the American Culinary Federation. He coaches the Apprentice Competition Team and is vice president of the American Culinary Federation of Northern New Hampshire.

James has been executive pastry chef at The Balsams since 1985. He is a graduate of Johnson & Wales University, College of Culinary Arts in Providence, R.I., and has attended numerous continuing education classes at the Culinary Institute of America.

He is one of only 110 Certified Master Bakers in the United States. James served as president of The Balsams Culinary School from 1996 to 2001. He enjoys competing in culinary competitions, and has won ACF Gold Medals in the Individual Pastry Category in 1998 and 1999, as well as two Gold Medals in 2000.

“A Taste of the Balsams” begins with a live cooking demonstration in the MUB Food Court from 12:30 to 2:30 p.m. In the afternoon, the chefs will tour the three university dining halls, meeting staff who will create a special dinner for more than 4,000 students using selected Balsams recipes. The dining hall dinner will be served at Holloway Commons, Stillings and Philbrook dining halls from 4:30 to 7:30 p.m. The cash price is $14.95.

The day concludes with a specialty dinner at the New England Center. The New England Center dinner begins with a cocktail social at 6:30 p.m., with dinner at 7:30 p.m. the menu includes roast loin of rabbit with herbed mousseline, creamy three-bean ragout, chilled bisque of winter vegetables, coffee crusted rack of lamb, dark rum sauce, warm corn pudding, asparagus and baby carrots, and chocolate pots de creme.

The price for the event is $35 per person (plus tax and gratuity), and advanced reservations are recommended at 2-2815.
Both dinners are open to the public.