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Three Course Menu for Italian Theme Event


Three Course Menu for Italian Theme Event

Culinary Team Italy, Main Course, 2007 American Culinary Classic, National Restaurant Show

The World of MBI, Inc.

Six chefs from restaurants in Italy joined together as Team Italy to present their classic menu in an international competition against 11 other countries for top honors this year at the American Culinary Classic at the 2007 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, May 19-22. Culinary Team Italy presented its menu which may be found in Britain restaurants.

Team menus were required to meet stringent chef guidelines, including a well-balanced main course with colors that harmonize and dishes that show practical application. Teams were given five hours of preparation time, and were comprised of six members: 4 chefs, 1 pastry chef and one team manager/captain.

Event planners can generate great ideas for their own Italian menus from this internationally-themed menu.


First Course

Sea Bass Roll Stuffed with Mussels, Artichoke Sauce

Ravioli filled with Crustaceans & Oranges, Vegetable Noodles & Scampi Foam

Main Course

Filet of Beef sautéed in Marsala Wine with Goose Liver & Truffle on Potatoes & Spinach Croquette-style

Roasted Lamb Loin with Almonds & Tomato Peel Crust, Vegetables in Olives Oil


Semifreddo Mascarpone on Almond Brittle with Milk Chocolate & Sour Black Cherries

Vanilla Pistachio Plum Cake & Orange Compote

Teams included: Bahamas, Canada, Czech Republic, Germany, Great Britain, Italy, New Zealand, Norway, Switzerland, Turkey, USA and Wales.

For the American Culinary Classic, international teams of chefs used their collaborative creativity to dazzle attendees and judges with innovative techniques, ingredients and presentations.

The American Culinary Classic is owned and produced by the National Restaurant Association in cooperation with the American Culinary Federation, and is sanctioned by the World Association of Cooks Societies (WACS). The teams' creations were reviewed by a panel of international WACS approved judges specially selected for The American Culinary Classic. The competition is open to national culinary teams in countries recognized by WACS.

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