The event's five-course dinner, presented by Sullivan graduate chef Timothy Tucker, was prepared by SACT program participants and featured fresh dishes like the "Tower of Hope"--herbed grilled vegetables stack with dried tomatoes, goat cheese and basil oil--and "Braised Salvation Short Rib"--slow-cooked pork served with Caribbean slaw, truffled fingerling potatoes and roasted red pepper sauce.
Chef Tucker conducts classes at the Center of Hope, where he is also responsible for feeding 400 people daily, developing relationships with local farmers and program supporters, and catering and tending to the center's on-site gardens, which supply much of the programs herbs and produce.
For more information, visit www.salvationarmylouisville.org.
(Pictured l to r): Timothy Tucker, a graduate of Sullivan University and a chef-instructor for the Salvation Army Culinary Training program, with John Richards, director of the university's Food and Beverage Operations- Photo credit: Estes Public Relations
