Invite your close friends to your home for a unique end to a fabulous dinner. Skip dessert at the restaurant, and travel to an in-home experience like no other. Or, invite your guests to dinner at your home, then allow Chef Eric to serve the final course, dessert! Either way, be the talk of the town with this incredible experience from the comfort of your own home.

You and FIVE friends (THREE couples/SIX people total) will indulge in an evening of decadence and deliciousness as the guests of Executive Pastry Chef, Eric Phillips, and his fabulous wife, Jennifer Phillips.

Enjoy an evening of tantalizing desserts prepared especially for you and your guests by Executive Pastry Chef, and Parishioner, Eric Phillips.

The evening will include three courses of delicious desserts created to compliment a wine pairing, and is gauaranteed to awaken the tastebuds, and create an experience of a lifetime!

A little about your Executive Pastry Chef:

Eric Phillips is the Executive Pastry Chef for Ameristar Casino Resort Spa St. Charles. With a staff of 15 team members, he produces all pastries and breads for seven food outlets.

Creating new menus and developing his team to be their best are among his daily duties. Chef Phillips joined Pinnacle Entertainment before opening the Black Hawk, Colorado, property as the Executive Pastry Chef. Before relocating to St. Louis, he was a pastry chef instructor at Johnson & Wales University. He taught an array of pastry art classes, from production techniques to finishing applications.

Prior to Pinnacle Entertainment, Chef Phillips worked as Assistant Executive Pastry Chef for Mandalay Bay Resort & Casino in Las Vegas, during which he managed a 3,700 square-foot room, as well as the AAA Four Diamond resort's baking and pastry operation. The hotel featured 13 restaurants, 19 snack bars, convention and catering services, in-room dining, a 12,000-seat event center, a six-restaurant food court, and a two million square-foot convention center requiring the services of a baking and pastry staff of 42 bakers, helpers and sous chefs.

Chef Phillips graduated from Johnson and Wales in 2014 with a bachelor's degree in food service management. He was recognized with an American Culinary Federation Bronze Medal in category C-2 in 2004, and a Gold Medal in category P/1 in 2009. He was the Western Regional Pastry Chef of the Year in 2009 and competed in the National Competition that same year.

Contact Jennifer Phillips via ICD Full Time School FastDirect mail system to coordinate your fabulous evening. ¤