076214, 149th Distinguished Visiting Chef, 9th DVC, Academy of Culinary Arts program, Albert Roux, Amsterdam, and Classroom Central, Anton Adelman, avocado puree, “Planet to Plate, Baby chicken Boudran, Bank of America’s Roux Fine Dining Restaurant, Bauscher, Bloom, Bowl, Braised ‘Bottom’ of New Season, Café Roux, Cannelloni, celery root, Charlotte, Chef Chris’s Maryland Crab Cakes, Chocolate, Chris Ivens-Brown, Compass Group, Cooking at Home with Chef Chris, Cooking for Change”, Corporate Executive Chef, Demetrius, Elderflower, Eurest Dining Services, Flower, Fruits of the Forest, goat cheese, Grand Restaurant Hotel, Grilled, Hermia, ice cream, Johnson & Wales, Johnson & Wales University Charlotte, Kimberly Consolo, email@example.com, Lavender Sauce, Leaf 072635, Loaves and Fishes, London’s Academie de Culinaire de France in 1991, Malt, Menu, Michel Roux, milk fed, Monterey Bay Aquarium’s Seafood Watch, Oberon’s Crown of Asparagus, olives, Peter Kromberg and Richard Shepard, Pineapple, Plate “Spiral line” 077227, platter, Pot-Pourri, potatoes, Prosciutto, Provencal, Providence, Pucks Enchanted, Rainbow Trout, RI, rieling, Rose, Roux Restaurant Group, Roux’s, Salad, Sorbet, Spotlight, Spring, Stoli Doli, sustainability, sustainable foods, Tafelstern, The American Heart Association, The Duke Mansion, The Make-A-Wish Foundation, The Restaurant at Hurlingham Club in London, Titania, Tortellini, Truffle, Veal, VP Culinary Development, Whispering Woodland Mushroom Elixir, www.chefcib.com, www.dukemansion.com/, Zucchini
Spotlight: Chris Ivens-Brown
VP Culinary Development & Corporate Executive Chef, Eurest Dining Services
Chris Ivens-Brown is Vice President of Culinary Development and Executive Chef for Compass Group, Eurest Dining Services, as well as a local celebrity in the city of Charlotte. Chef Chris’s passion for advocating culinary sustainability has been very apparent over the past six years. Chris’s dedication to raising awareness and promoting sustainable solutions for both sea and land based food supplies has led Compass Group, one of the largest food service companies in the world to adopt sustainable food practices. Chris has made it his mission to educate the food industry, as well as the home cook, about simple and effective methods for cooking and eating fresh, seasonable, and sustainable foods.
Education: Graduated from the Academy of Culinary Arts program at London’s Academie de Culinaire de France in 1991; additional training with Anton Adelman, Albert Roux, Michel Roux, Peter Kromberg and Richard Shepard.
Culinary experience: Apprenticed with Roux Restaurant Group and Academie de Culinaire de France, 1985 to 1994; spent 1993-1994 with Albert Roux in Amsterdam at the Grand Restaurant Hotel/Café Roux; executive chef at The Restaurant at Hurlingham Club in London, 1994-1995; moved to Charlotte, NC in 1995 as executive chef manager of Bank of America’s Roux Fine Dining Restaurant, Roux’s first in the United States; named vice president of culinary development of Compass Group in 2002.
In his spare time, Chris has hosted two successful seasons of Cooking at Home with Chef Chris, with a guest line-up including sports, government and media celebrities. Chris has also had the honor of cooking for a myriad of celebrities and public figures, including Phil Collins, Martha Stewart and Queen Elizabeth. In the community, Chris donates considerable time and culinary talent to numerous fundraising events and charitable organizations including; Monterey Bay Aquarium’s Seafood Watch, The Make-A-Wish Foundation, The American Heart Association, Loaves and Fishes, and Classroom Central.
Chef Chris has recently been named as the 149th Distinguished Visiting Chef for Johnson & Wales, Providence, RI. In April, 2009, he was recognized as the 9th DVC at Johnson & Wales University Charlotte. Chris is in the process of completely his book “Planet to Plate, Cooking for Change”and developing a National TV show that promotes sustainability. Chris travels to his hometown in the UK, every six weeks to spend time with his amazing daughter, Sophie.
A Mid Spring Night’s Dream
April 24th, 2009
The Duke Mansion – www.dukemansion.com/
Passed Hors d’oeuvres
The Confused Lovers
Helena – Sumac roasted lamb, pea puree and eucalyptus foam
Lysander – Cucumber crowns, blue cheese and bacon
Demetrius – Chef Chris’s Maryland Crab Cakes
Hermia – Baby chicken Boudran, avocado puree
Sokol Blosser, Evolution #9, 12th Edition
White Blend, Dundee Hills Oregon
Whispering Woodland Mushroom Elixir
Provencal and Goat Cheese Tortellini
Sokol Blosser, Meditrina, 5th Edition
Syrah, Zinfandel, Pinot Noir Blend, Dundee Hills, Oregon
Oberon’s Crown of Asparagus
Spring Truffle Salad, Prosciutto Rose
B.R. Cohn Chardonnay, 2007
Sonoma County, California
Grilled Rainbow Trout
Pucks Enchanted Zucchini Flower
B.R. Cohn Chardonnay, 2007
Sonoma County, California
Fruits of the Forest, laced in rieling
Braised ‘Bottom’ of New Season milk fed Veal Cannelloni
Crushed new season Potatoes and Olives, celery root
B.R. Cohn Cabernet Sauvignon, 2006
North Coast, California
Pineapple Titania Pot-Pourri
Spicy Lavender Sauce, Jeweled Stoli Doli ice-cream, Chocolate Malt shot
Vanfi Rosa regale Brachetto d’acqui
Triple Certified coffee by Pura Vida and Artisan teas by Mighty Leaf tea available upon request.
For more information on Christopher Ivens-Brown, visit www.chefcib.com or
Contact Kimberly Consolo – firstname.lastname@example.org