Hosted by Nancy Fagg, Lisa Cunningham, Janie Nelson, Sallie White, Carol Wiesler, and Camel City Mahjong

American Culinary Federation | Triad Chapter | Flavors of the Globe | Chefs Ball | March 1, 2026

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Location

Second Harvest Food Bank of Northwest NC HQ
3330 SHOREFAIR DR
WINSTON-SALEM, North Carolina 27105
United States
Get Directions

Price

$85
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American Culinary Federation | Triad Chapter | Chefs Ball

Join us for a culinary extravaganza at Second Harvest Food Bank of NWNC on March 1st as the chefs of the Triad show off their culinary expertise. Our theme, flavors of the globe, will feature dishes from many of the worlds famous cuisines. 

Our evening will begin with a 5 PM reception by our Chef and Child initiative run by Chef Don McMiliian and his cadre of tiny chefs.  Food Stations open at 6 where the top ACF Chefs of the Triad will amaze you with culinary delights and fantastic flavors.  Our awards ceremony ends the night where among others the Triad Chef of the Year Award will be announced.  

The ACF Triad Chapter has raised over $100,000 for Childhood Hunger and Culinary Scholarships through Our Chefs Ball events.  This year a portion of proceed will go toward scholarships for Providence Culinary Training students.

Event Details

March 1, 2026

Chef and Child Reception: 5:00–6:00 PM
Food Stations Open: 6:00 PM
Comments and Awards: 7:15 PM
Event Concludes: 8:00 PM
 

Ticket Price: $85 per person

Event Details

March 1, 2026

Chef and Child Reception: 5:00–6:00 PM
Food Stations Open: 6:00 PM
Comments and Awards: 7:15 PM
Event Concludes: 8:00 PM
 

Ticket Price: $85 per person

American Culinary Federation | Triad Chapter | Chefs Ball

Join us for a culinary extravaganza at Second Harvest Food Bank of NWNC on March 1st as the chefs of the Triad show off their culinary expertise. Our theme, flavors of the globe, will feature dishes from many of the worlds famous cuisines. 

Our evening will begin with a 5 PM reception by our Chef and Child initiative run by Chef Don McMiliian and his cadre of tiny chefs.  Food Stations open at 6 where the top ACF Chefs of the Triad will amaze you with culinary delights and fantastic flavors.  Our awards ceremony ends the night where among others the Triad Chef of the Year Award will be announced.  

The ACF Triad Chapter has raised over $100,000 for Childhood Hunger and Culinary Scholarships through Our Chefs Ball events.  This year a portion of proceed will go toward scholarships for Providence Culinary Training students.

Event Details

March 1, 2026

Chef and Child Reception: 5:00–6:00 PM
Food Stations Open: 6:00 PM
Comments and Awards: 7:15 PM
Event Concludes: 8:00 PM
 

Ticket Price: $85 per person

Menu

PIEDMONT ROOM

TABLE 1 | Vegetables & Fruit

Chef Don, Chef and Child

Greece · Fillo Cups
Creamy feta, pear, honey drizzle

USA · Fresh Fruit Skewers
Watermelon, blueberry, cheddar cheese

Italy · Caprese Skewers
Fresh mozzarella, cherry tomatoes, fresh basil

France · Crostini
Brie, sun-dried tomatoes

TABLE 2 | Pork

Forsyth Country Club

Asia · Five-Spiced Pork Belly Spoon
Hoisin sauce, rice vinegar pickled vegetables, sesame, cilantro micro

TABLE 3 | Seafood

Ben E. Keith / True North

Scandinavia · Salmon Duo
Beet-cured and pastrami-cured American salmon on buckwheat blini, pickled lemon, crème fraîche

 

TEACHING KITCHEN

TABLE 4 | Beef / Short Ribs

Cheney Bros

Italy · Raviolo
Braised beef short rib, chestnut mushrooms, pearl onions, parmesan, jus

TABLE 5 | Poultry / Duck

US Foods

France · Duck Confit and Portabella Arancini
Butternut squash mostarda, roasted garlic and Calabrian chile aioli, assorted greens

TABLE 6 | Shellfish / Luxury Ingredient

Gordon Foods

American South · Low Country Crawfish & Corn Grits
Smoky Creole gravy, Marsh Hen Mill stone-ground grits

American South · Jumbo Lump Crab Parfait
Avocado mousse, yuzu aioli, bourbon barrel smoked trout roe

 

UPSTAIRS

TABLE 7 | Chinese

Harry Chan / GTCC

China · Fried Tofu
Stuffed with ground pork and shrimp over bok choy with brown sauce
Sesame seeds, green onions

TABLE 8 | Beef / Premium Cut

Ben E. Keith

Signature entrée featuring premium beef cut with global spice or sauce inspiration

TABLE 9 | Dessert / Cake

Canvas Cakes

Honduras · Coconut Milk Tres Leches Cake
Tropical fruit

TABLE 10 | Dessert / Chocolate

Providence

South America · Chocolate Tart
Avocado chocolate mousse, chili chocolate popping rocks, white chocolate "pebbles"

TABLE 11 | Dessert / Frozen or Flambé

Advanced Gourmet

Frozen or flambé dessert inspired by regional flavor or technique

 

CASH BARS

Providence Catering

Piedmont Room
Beer · Wine · Signature Cocktail 

Upstairs
Beer · Wine · Signature Cocktail

Getting There

Second Harvest Food Bank of Northwest NC HQ
3330 SHOREFAIR DR
WINSTON-SALEM, North Carolina 27105
United States

Get Directions

acf-2.png

Location

Second Harvest Food Bank of Northwest NC HQ
3330 SHOREFAIR DR
WINSTON-SALEM, North Carolina 27105
United States
Get Directions

Price

$85
Get Tickets