A recent dinner event marked the end of one journey and the beginning of another for Chef Professor Michael Olson.
Michael, who headlined A Chef’s Journey dinner event at Benchmark with his wife Anna on February 13, announced his upcoming retirement after more than 25 years at NC. Together, they plan to embark on a new journey, continuing their connection to food while travelling overseas.
“We want to do something that’s challenging. The idea of sitting still or doing as little as possible doesn’t appeal to us,” he said. “So we’re starting a new adventure.”
The bittersweet announcement made before a sell-out crowd for the highly-anticipated event.
The NC Chef Professor and his wife, who are both well known in the culinary world, presented a dazzling feast from a carefully curated menu reflecting their style, both individually and as a couple: casual, country-style food which they enjoy preparing. Several of the dishes were inspired by their travels.
Guests enjoyed a variety of aperitifs including Crispy Pork belly, Okonomiyaki, Radishes with Cultured Sumac Butter, Delhi Endives with Chevre Mouse and Mario Pingue Prosciuitto, before the first course of Country Pate of Pork, Duck Foie Gras and Pistachio with Gamay Gelee and Maple Mustard was served.
The second course was ‘The’ Dean Martin Shrimp Cocktail followed by a main course: Cinnamon Scented Duck Magret with Vineland Cherry Gastrique. A cheese course and a party cake buffet completed the meal with a heavenly assortment of ‘Sweater Weather’ Apple Spice Layer Cake, Chocolate and Peanut Butter Cream Cake, Banana Layer Cake with White Chocolate Cheese Frosting, White Velvet Layer Cake, Lime Chiffon Cake with Raspberry Buttercream.
Guests also received warm signature chocolate chip cookies to take away for their journey home.
View: Dynamic duo Michael and Anna Olson dish up A Chef’s Journey Feb. 13.
Photos submitted by Chelsea Rose, Student Social Media Associate (Culinary, Tourism and Beverage Studies division)
