On Thursday, May 3, 2007, Sandy and Angie D’Amato had the honor of cooking for the Dalai Lama at the Madison Club in Madison, WI.

Sandy was one of five chefs asked to prepare a special luncheon for the Benefit of the Deer Park Buddhist Center.

Sandy presented . . .

Slow-Cooked Strauss Veal Breast with Scalded Wisconsin Morels and Escarole, Rhubarb Essence

Warm Bittersweet “Intentional Chocolate” Tart with Coffee Ice Cream

Artisanal Breads and Hand-Molded Chocolates made with Hawaiian Vintage “Intentional Chocolate”, that was introduced at the event

Sanford Sous Chef Justin Aprahamian, Sandy, and Catherine McKiernan, Chef of the Madison Club
 

Harlequin Black Olive, Caramelized Onion Walnut and Garlic Rosemary Artisanal Bread
 

Just out of the oven!
 

The Dalai Lama addressing the 40 invited guests of the luncheon at the Madison Club
 

The Dalai Lama trying Sandy's Bittersweet "Intentional Chocolate" Tart
 

Offering Harlequin Artisanal Bread to the table, seated next to the Dalai Lama is Jim Walsh, Owner Hawaiian Vintage Chocolate and coordinator of the luncheon
 

Chefs and Helpers who prepared the luncheon