Chef Daniel Pliska,

University Club
Before becoming executive chef of the University Club in 1998, Daniel Pliska trained and worked at first-class hotels and restaurant kitchens in Washington, D.C., Dusseldorf, West Germany, and New Orleans. He is eager to showcase his award-winning Bailey’s Irish Crème Mousse Cake in the Wine & Food Festival. He is also planning on using local ingredients and including dishes that have been well-received by University Club diners in the past.

University Club

1st Course: Smoked trout and scallop mousse cake
Served with Roma tomato and fennel salad with tomato coulis chive oil

2nd Course: Roasted red pepper chowder with pancetta bacon

3rd Course: Mixed green salad
Served tossed with tomato chips, sunflower seeds and a tomato and truffle oil vinaigrette

4th Course: Braised Missouri short ribs
Served with wild mushroom risotto and garnished with fresh parsnips

5th Course: Bailey’s Irish Cream mousse cake