Chef Nights at Joy Ranch are a unique and fun way to visit the facility while supporting our mission of creating a space for people of all ages and abilities to experience Christ's love in community and creation.
Bring your friends, family or business associates for a social setting with delicious food and beautiful scenery! Chef Night features an upscale three course meal all prepared by a different Guest Chef per event. Chef Nights are held on the 1st and 3rd Tuesday of each month from October through May.
Tickets - $30.00
Dinner is served at 6:30pm and reservations are required.
Please call (605) 886-4622 or email email@example.com
We'd sincerely like to thank the chefs and donors for their donation of time and food.
Season Two of Chef Nights at Joy Ranch:
January 3rd Chef Don Palmer
Soupe Aux Champignons - creamy mushroom soup. Chicken Roulade, accompanied by freshly steamed green beans over a bed of wild rice and topped with royale sauce. Chef Don's award winning bread pudding.
January 17th Chef Kyle Lalim
Chopped iceberg tossed with bleu cheese topped with tomatoes, bacon, & bleu cheese crumble. Aiguillette Strip Steak, thinly sliced NY Strip served a-top mushroom demi glaze, and bacon & mushroom risotto sided with bacon wrapped asparagus bundles. Chocolate Mousse Cups with house whipped cream and balsamic infused fresh berries.
February 7th Chef Joy Nelson
Apple Coleslaw, a combination of cabbage, carrots, and granny smith apples tossed with honey, brown sugar, mayo, and vinegar. A 1/2 rack of Fruitwood smoked baby back ribs topped with house BBQ sauce served with Joy's Pioneer Woman bacon/baked beans, oven roasted parmesan corn on the cob, and jalapeno corn bread with honey butter. Nelson's Sweet Tooth Apple Pie with Cinnamon Ice Cream.
February 21st Chef Cynthia Bergsbaken
Spiced pumpkin soup with sour cream. Garlic honey chicken with roasted potatoes. Roasted garlic green and wax beans served with homemade french bread. French chocolate pudding with dark chocolate ganache, sweetened raspberries, whipped cream, and almond dark chocolate truffle.
March 7th Chef Mary Palmer
Baby Leafy Greens with Mandarin oranges, apples, pears, cranberries, candied almonds and feta with a citrus poppy seed vinaigrette drizzle, Bread basket, Braised Beef Short Ribs in a Cabernet Sauce over Creamy garlic mushroom, Parmesan and brie risotto. Garlic buttered asparagus.
March 21st Chef Monica Mahowald
Irish Pub Salad: fresh green tossed with a fierce mix of goodies including hard boiled eggs, pickled green beans and beets, cucumbers...just to name a few! Topped with an Irish chedder cheese and a light tarragon dressing. Fresh Baked Irish Brown Bread. Herb Crusted Cod: a tasty Chablis sauce compliments this smoked salmon topped cod fillet with a light herb crust seasoned with a wee hint of horseradish. Colcannon: this traditional Irish dish starts with mashed skin-on potatoes then laced with bacon sauteed cabbage and onions...some Irish cheddar, and a dab of butter. Sweet Green Peas. An Irish Dessert Medley: a silver of Banoffee pie, a tasty bit of Irish Apple Cake with a warm custard sauce and a mini Stout Cupcake with whiskey filling and Irish cream icing.
April 4th Chef Father Paul Rutten
Strawberry Spring Salad: Fresh strawberries, thyme, Gorgonzola cheese and toasted pistachios atop fresh greens then drizzled with balsamic vinegar. White & Wheat Dinner Rolls. Thick Cut Boneless Pork Chop: A thick cut boneless pork chop braised in white wine and topped with fresh mushrooms sauteed in butter with fresh thyme. Garlic, Skin-On Mashed Potatoes. Honey Glazed Carrots. Peanut Butter/Chocolate Dessert: Creamy peanut butter filling tops a chocolate crumble crust, finished with a whipped peanut butter topping and peanut butter cups.
April 18th Chef Kyle Lalim
Spinach salad with warm bacon dressing topped with crumbled bacon, Gorgonzola cheese, red onion, & hard-boiled egg. Smoked Gouda & bacon stuffed pork prime rib with oven roasted brussel sprouts & hasselback potato. Bourbon caramel cheesecake with bacon.
May 2nd Chef Katie and KXLG Radio
Spring salad:Fresh greens with tomatoes, shredded carrots, sunflower seeds, hard boiled eggs and feta cheese...a light dressing on the side. Oven fresh carrot rolls. Bacon wrapped stuffed chicken breast : A chicken breast stuffed with jalapeno cheese and wrapped in peppered, thick cut bacon...drizzled with a light citrus infused sauce.Creamy wild rice:Minnesota long grain wild rice in a cream sauce paired with a combination of mushrooms, celery & waterchestnuts. Honey glazed baby carrots. A tasty assortment of spring inspired mini desserts.
May 16th Chef Mike and Lake Area Tech Admin Team
Chef and Menu listings will be updated here as the information becomes available.