April 13, 2011 in Food
Courtesy Fontana photo

Chefs Tim Hartman and Chad Michelbook prepared seven courses around the theme of the Seven Deadly Sins for the Big Table fundraiser. The third course, greed, featured dry aged prime beef with foie gras butter and brandy au jus.

Courtesy Fontana photo

Chefs Tim Hartman from Sysco Foods and Chad Michelbook from Northern Quest Casino and Resort, prepared seven courses around the theme of the Seven Deadly Sins. The first course, envy, included ahi poke, yellow tail ceviche and tuna tartare.

Courtesy Fontana photo

Big Table organizer Kevin Finch talks with a guest at the most recent Big Table fundraiser. The nonprofit helps restaurant workers and their families with donations gathered at invitation-only dinners. The group will host its first public event next month.

Courtesy Fontana photo

The most recent Big Table fundraiser was held at Chaps. Chefs Tim Hartman from Sysco Foods and Chad Michelbook from Northern Quest Casino and Resort, prepared seven courses around the theme of the Seven Deadly Sins.