For those of you who like to plan ahead be sure to mark you calendar for November 11, 2010 as a date not to be missed! In preparation for the holidays reserve a seat and spend an evening with Playboy Chef William Bloxsom-Carter.

Chef Bloxsom-Carter along with members of the Thousand Oaks Lodge #2477 Randy Mainar, Catherine Koeritz, Tom Hartin, Brock Younker and Sally Claunch will prepare a series of Holiday Hors D’oeuvres during a demonstration that is sure to delight even the most discriminating culinary artist. Additionally, you will see how he prepares the tasty treats, sample them and then leave with the recipes!

On the menu for the evening be prepared to enjoy the following:

• Chilled Brochette “Caprese”
• Grilled Angus Sliders
• Mediterranean Chicken Brochette
• Charred Angus Beef Skewer “Luau Bali Miki”
• New Zealand Lamb “Lollipops” Brushed with Pomegranate Glaze
• Sweets
• Macaroons

The affair begins promptly at 5:30 PM and I know you will want to experience it all! Open only to Elk members and their families the seating is limited so be sure to get your tickets early.

All of this for a $25 donation which will benefit the Elks National Foundation. Tickets are available at the Lodge (158 Conejo School Road in Thousand Oaks).

Continue reading for insight into the background on Chef Bloxsom-Carter.

Mr. William S. Bloxsom-Carter is the Executive Chef and Director of Food and Beverage at the Playboy Mansion in Los Angeles, California. He has been creating extraordinary food and exclusive wine offerings for Hugh Hefner’s Playboy Mansion parties for over 25 years.

chef carter features food products purchased directly from farmers and ranchers throughout the United States. Working with the farming and ranching communities, he places grea
t importance on “best practices” for all food products served to Playboy’s international clientele and his private hospitality clients.

Chef Carter’s philosophy is to bring out the best flavors in food product from beginning to end with minimal intervention ans uncompromising standards of excellence. He relies of the principal that, “there is no substitute for fresh.”

His passion for pairing food flavors with wines, both unique varietals as well as the classics, is paramount to the guests’ enjoyment at the Playboy Mansion. To foster the food/wine relationship, Chef Carter serves as a professional judge at numerous wine competitions throughout California yearly. The take-away knowledge from each competition provides him with guidance for future wine buying decisions. In turn, featured wines are exposed to the nearly 100,000 guests that visit the Playboy Mansion each year.

Chef Carter completed intensive studies with the Ritz-Carlton Hotel Company focusing on their Gold Standards of Hospitality Service to enhance the hospitality experience to all guests attending corporate and charity events at the Playboy Mansion. He initially completed his college studies at Florida Tech. He enhanced his education in hospitality related studies at UC Los Angeles Extension. Additionally, he has successfully completed UC Davis Extension classes in enology studies.

Complimenting his responsibilities for Playboy Enterprises, Chef Carter has prepares winery dinners in Sonoma County, Paso Robles and the Santa Ynez Valley as well as special events for high=profile clients throughout the United States, focusing on the importance of food and wine parings and extraordinary hospitality service. Additionally, Chef Carter is a recurring featured guest on numerous radio shows syndicated nationwide describing and promoting California wines and foods.

At the Playboy Mansion, Chef Carter has developed an internship/externship program with culinary schools nationwide. The program has garnered an exceptional reputation as the preeminent host facility for students.

In June 1999, he received the PEI AWARD from Ms. Christie Hefner, former Chief Executive Officer of Playboy Enterprises, for his superior performance in cost savings and value-added product enhancement. The award also bestowed special recognition or his leadership and people management skills.

In April 2002, Chef Carter, received the esteemed Auguste Escoffier Medal of Merit from the American Culinary Federation or his fund-raising dinner to provide scholarship funds to culinary students at Los Angeles Trade Technical College.

Most recently, Chef Carter has established himself as the recurring celebrity chef for the annual Bakersfield College Foundation’s Sterling Silver Dinner, netting over $25,000 the past two years for student scholarships in agriculture and culinary arts programs at the college.

Chef Carter lends his expertise to Pacifica High School in the Oxnard Unified School District in California reviewing the curriculum, mentoring and lecturing to class students throughout the school year. Additionally, he has been active in fundraising efforts for the Oak Park Unified School District and Caregiver’s of Ventura County.

Chef Carter achieves his personal sense of purpose through a high standard of integrity, working tirelessly with the next generation of culinarians, giving back to the community, seeking out hospitality food service innovations for the guest’s pleasure and synergizing creativity to increase staff morale. Chef Carter strives daily to achieve a “gold standard” leadership accountability.