Oklahoma State University Institute of Technology (OSUIT) announces the next installment of its renowned Cowboy Chef’s Table Series featuring Chef Chad Horvath, general manager at Catering by PARTYSERVE. The event is scheduled for March 13 at 11 a.m. in the State Room as part of OSUIT’s Lunch and Learn series.
Oklahoma State University Institute of Technology (OSUIT) announces the next installment of its renowned Cowboy Chef’s Table Series featuring Chef Chad Horvath, general manager at Catering by PARTYSERVE. The event is scheduled for March 13 at 11 a.m. in the State Room as part of OSUIT’s Lunch and Learn series.
Horvath, known for his extensive culinary and hospitality expertise, will present a thoughtfully crafted four-course menu. Tickets are $30 per person, and all proceeds benefit the Cowboy Chef ’s Table Scholarship Fund, which supports OSUIT Culinary Arts students. There is limited space for this event and tickets must be purchased online ahead of time.
A graduate of the Scottsdale Culinary Institute’s Le Cordon Bleu program, Horvath has built an impressive career at some of the nation’s top hotels, including the Tulsa Club Hotel, the Arizona Biltmore and the JW Desert Ridge Marriott in Scottsdale. His passion for cooking began at a young age in Pleasant Grove, Utah, and he has since advanced to roles such as executive chef and director of food & beverage. Horvath is also a member of the Disciples of Escoffier International Society, a prestigious group honoring the legacy of Auguste Escoffier, the pioneer of modern French cuisine.
Throughout the event, OSUIT Culinary Arts students will work closely with Horvath to prepare and serve an exquisite four-course meal featuring French nouvelle flair. The menu includes:
• First Course: Coconut- crusted sea bass with sweet Thai chili broth and micro cilantro.
• Second Course: Hydro caprese soup with tomato water, olive oil powder, baby heirloom grape tomatoes, basil oil, chiffonade basil, fresh mozzarella and balsamic reduction.
• Third Course: Filet Oscar with beef tenderloin, fried crab ravioli, roasted potatoes and asparagus tips, olive oil-blistered grape tomatoes, béarnaise sauce and a microgreen salad.
• Fourth Course: Candied bacon chocolate torte with chocolate- dipped candied bacon, mini funnel cake and berry compote.
The Cowboy Chef’s Table Series celebrates culinary excellence by bringing top chefs across the country to showcase their talents. Proceeds from the event directly benefit the Culinary Arts program, providing students with invaluable hands-on experience, industry connections and opportunities for professional growth.
