Chef Benjamin Hamrah,

Peachtree Catering & Banquet Center
120 E. Nifong Blvd., Suite D
7 p.m. Thursday, May 20
Benjamin Hamrah has grown up in the Columbia food service industry; as a youngster, he often wandered the kitchens and back rooms of his father’s restaurants. A graduate of Chicago’s Kendall College, he interned at the Michelin-starred Le Grand Ecuyer in southern France. Now executive chef at Peachtree, he likes to use seasonal, local ingredients in his menus.

Peachtree Catering & Banquet Center

Course 1: Asparagus salad
Applewood-grilled asparagus with wild greens, shaved Goatsbeard walloon and green salsa

Course 2: Whitefish mousseline
Served with warm fava bean salad and tarragon foam

Course 3: Grilled scallop à la nage
Scallops served with spring vegetables and herb broth

Course 4: Porchetta
Roast pork, roasted cauliflower and sweet pea coulis

Course 5: Strawberries
In-season, local strawberries

Meal will also include appetizers, an amuse-bouche and a local cheese course. All wines featured will be Missouri wines.