Chef Daniel Pliska,

University Club - Thursday, June 25
Before becoming executive chef of the University Club in 1998, Daniel Pliska trained and worked at first-class hotels and restaurants in Washington, D.C., Dusseldorf, Germany, and New Orleans. He has authored more than 20 articles on culinary and pastry arts for national publications. Locally, Pliska took top honors in the 2004 Iron Chef Final Showdown and was a finalist in the AgriMissouri Culinary Competition and the Parade of Taste in Kansas City. In January, he was named Regional Chef of the Year by the American Culinary Federation.

He is eager to showcase his menu for the Wine & Food Festival. Pliska plans to use local ingredients and will include dishes that have been well-received by University Club diners in the past.

University Club

Corn cake with crab
Silver Queen corn cake with Maryland blue crab, presented with seasonal greens tossed with roasted red bell pepper vinaigrette finished with 35-year-old balsamic vinegar

Consommé
Key West yellow tail snapper and Florida spiny lobster with heirloom tomatoes, leeks and fennel in a lobster-saffron consommé

Sorbet
White peach sorbet served with blackberry Crème de Cassis granite

Pork and veal duo
Duo of Berkshire pork sirloin in applewood bacon and braised veal shank with fingerling potatoes and Port wine demi-glace, Yukon Gold mashed potatoes, micro morels and English peas in a tarragon cream sauce

Tart
Warm Mission fig and mascarpone tart served with Tahitian vanilla bean ice cream, Grand Marnier sabayon and honey-almond Florentine cookie