Southern Crescent Technical College

SCTC Culinary Arts Hosts Fifth Annual PAIRINGS Event

Wine and Food pairing event menu with chicken and mashed potato dish and wine

The Southern Crescent Technical College Foundation and the Culinary Arts Program and Advisory Committee's fifth annual Food and Wine Pairings, held on April 5 on the Griffin Campus, received well over 175 guests who enjoyed an evening of fine dining, wine, and fundraising.

The guests were impressed by the various appetizers, entrees and desserts, all served and prepared by the outstanding and talented students in the Culinary Arts program.  Early estimates indicate that proceeds from the event will be just shy of $20,000.00 with that money going to support student scholarships for the Culinary Arts program.

Dr. Thomas welcomed the guests and congratulated the Culinary Advisory Committee and stated that they are the pace setter for all of SCTC’s advisory committees.  “You are to be commended for your outstanding fundraising efforts on behalf of the Culinary Arts program and all of the students in this wonderful program,” she said.

The evening began as guests first gathered in the atrium for a piano reception where sangria was served with various appetizers such as savory palmier with sun dried tomato basil pesto papenade, watermelon gazpacho with fresh mint and feta cheese, and yucca chips topped with bacon jam and quail egg.

The gathering then moved into the Event Center where guests were able to visit 5 impressive stations, each with exceptional presentations and service from students. Guests were encouraged to visit the various stations which included:

Southern Crescent Chicken Paillard

Black Forest Ham, Gruyere Cheese and Leeks

Lemon Thyme Beurre Blanc

Haricots Verts Bundles, Creamy Basil Pesto Polenta

Paired with Hob Nob, Chardonnay, 2016 from Central Valley, California


Grilled Flank Steak a la Romagna

Rosemary, Roasted Garlic and Aged Balsamic

Saffron Duchesse Potatoes

Heirloom tomatoes and Ratatouille, Steamed Asparagus

Paired with Ruta 22 Malbec, 2016 from Mendoza, Argentina


Singapore Spicy Shrimp

Bok Choy, Daikon Sprouts, Shitake and Edamame

Rice Pearls, Coconut Ginger Lobster Sauce

Paired with Villa Pozzi Pinot Gris, 2016 from Sicily, Italy


Brie and Peach Chutney En Croute

Assorted Crackers

Paired with Pinot Noir, Hob Nob, 2015 from Languedoc - Roussilon, France

Always a crowd pleaser, the dessert station featured Lemon Meringue Tartlets, Chocolate and Expresso Panna Cotta and a Banana Caramel Pudding Parfait. These desserts were paired with a Yellow Tail Moscato.

The Food and Wine Pairing was successful primarily due to the unwavering support of guests as well as our many contributors and sponsors. SCTC President Dr. Alvetta Thomas expressed gratitude on behalf of the College and thanked those in attendance which were comprised of representatives from area businesses as corporate sponsors and other faithful friends of the College. Corporate Sponsors included Eggland’s Best, General Storage, Impact Office Interiors, Newton Crouch, Inc., Southern Rivers Energy and Smith, Conley and Associates. In-kind contributors included Costco, Eggland’s Best, Georgia Crown Distributors, Kroger, Phoenix Wholesales, 6th Street Pier and U.S. Foods.

The Southern Crescent Technical College Foundation expressed its great appreciation when Foundation Chair Jack Smith stated, “The tie that binds the College and the Foundation is that the Foundation recognizes the unmet need for funding available to technical education.  One of the greatest needs for the College is student scholarships since the College cannot use state funds for scholarships.”

Executive Chef II, William “Bill” Littiken, serves as the chair for the Culinary Arts Advisory Council praised the Culinary Arts students and chefs, including Chef Patrick Boutier, Chef Barry Levey and Chef Carolyn Fludd. In addition to Littiken, Culinary Arts Advisory Council members include Jonathan Axsen, Marcie Bradberry, David Gilchrist, Tom Hamilton, Catherine Jarett, Dick Morrow, Bonnie Pfrogner, Kimberly Smith and Bill Wood.