Playboy Mansion chef cooks for BC Foundation

Kamyelle Powell
February 4, 2009
Filed under Campus

The BC Foundation was extremely pleased when the choice of chef was to be William Bloxam-Carter of the Playboy Mansion for its Sterling Silver dinner.

Carter was the head chef for this event. The invitation was not like any ordinary invite. It all started at a wine competition. Carter and Mike Stepanovich, the BC Foundation head, were judges together. “I didn’t know what to expect,” said Stepanovich.

This was when Stepanovich got the nerve up to ask Carter the big question of did he want to do the Sterling Silver dinner. The reality of it for Carter was that he was extremely flattered to be asked to be a part of this.

“I really like giving back to the community. It’s part of my personal integrity,” said Carter.

The event was held at the Petroleum Club of Bakersfield. The executive chef, Robert Alimirzaie, and pastry chef, Ray Ingram, helped Carter in the preparations for the dinner. There were also a few other guests chefs of the night, including Bakersfield College’s Chef Pat Coyle and a few culinary arts students.

When it came to the menu for the dinner, it was for the most part put together by Carter himself.

“I gave the suggestion of braised beef short ribs, but he laughed, and said, ‘Mike that was so eight years ago,’” said Steponavich.

Carter thought that it would be a great idea to keep everything local.? All of the vegetables and greens were produced through the BC hydroponic system.

“Bakersfield represents agriculture and livestock,” said Carter. The menu consisted of a round of hors d’oeuvres and a five-course meal with the main entrée being lamb.

The choice of lamb came about by the fact that it is a very local and unique part of Bakersfield’s livestock.

“The menu was made to tempt people’s taste buds,” said Carter.

“It’s a great menu with a lot of thought put into it,” said Alimirzaie

The main star of the night besides the chef was the wine selection.? Silver Oak Cellar donated the wine selection for the dinner, Mumm Napa donated the sparkling wine for the reception, and Myer Family Cellars donated the port for the dessert.

The real reason for this whole event, according to Stepanovich, is to benefit the culinary arts and agriculture programs at BC.

All of the money raised from the dinner will go to scholarships for culinary students and agriculture students.

For a seat at this event it was $160. Attendees said they had no problem paying because it was for a good cause, and also said that the Petroleum Club was decorated lavishly.

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