Back to childhood for Domtar’s Men In The Kitchen

Domtar’s hardworking Men In The Kitchen volunteers included (back row) Craig Van Asten, Lloyd Lacasse, Brian Lavey, Tim Tschudy, and (front row) Brian Kozlowski and Tom Sinisi.

For the second year in a row, Domtar sponsored a table at the Men In The Kitchen (MITK) fundraiser. The event, held on February 28, benefited The Family Center, a non-profit agency serving victims of domestic violence and sexual assault.

The event challenges a team of men to develop a themed meal, cook all of the delicacies, decorate a table, and serve the food to guests. The guests, in turn, bid for their favorite tables. Domtar’s table was filled with Domtar employees who chose to bid.

Domtar’s MITK team was led by Lloyd Lacasse, Pulp & Power Shift Supervisor, who served as head chef. Lloyd’s sous chef was Tim Tschudy, IT Local Site Coordinator, and servers included Tom Sinisi, Utility Worker, Kraft; Brian Lavey, Pulp & Power Shift Supervisor; Brian Kozlowski, Senior Manager, Sustainability Performance Optimization, and Craig Van Asten, Health & Safety Manager.

The theme for the meal was “A Taste of Childhood” — food you enjoyed as a child, taken to the next level! This was a six-course meal with the following menu:

Appetizer: Kiddy Cocktail — shrimp cocktail featuring St. Elmo’s Cocktail Sauce (one of Travel Channel’s 10 hottest foods in the world).

Appetizer: Grilled Cheese and Tomato Soup — smoked gouda, roasted mushroom and onion mini Panini with tomato-balsamic gastrique.

Salad: Classic Wedge Salad with Homemade Blue Cheese or Ranch Dressing.

Entrée: Chef Domtardee Ravioli — homemade wild mushroom and ricotta ravioli with veal bolognese sauce.

Entrée: Fish Sticks (prosciutto-wrapped salmon breaded with panko), macaroni and cheese (homemade macaroni and cheddar pie), and savory green beans (green beans with pancetta and shallot).

Dessert: Adulterated Root Beer Floats made with root beer schnapps.

The estimated time donated between the 6 team members was 150 hours.

Here are some interesting facts about the meal:

  • Used 4 lbs. of salmon and 3 lbs. of shrimp, all sustainable seafood choices. Sustainable seafood is defined as a seafood that is either caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans.
  • Used 2 lbs. of veal and 1 lb of pork, both organic choices. Organic vegetables and herbs were used wherever possible.
  • Domtar donated the food for the event, and half the price/plate.
  • First Congregational Church of Wisconsin Rapids donated the use of their kitchen to prepare food.
  • The Ridges Country Club donated the use of their banquet facilities.

We look forward to seeing the creative menu the team will cook up for next year!

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