The Southern Crescent Technical College Foundation and the Culinary Arts Advisory Committee's fourth annual Food and Wine Pairings, held on April 20, on the Griffin Campus, received well over 125 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 students in the Culinary Arts program. Early estimates indicate that proceeds from the event will be in excess $18,000 with that money going to support student scholarships for the Culinary Arts program.
Dr. Thomas stated that the Culinary Advisory Committee is 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 the 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 foccacia bruschetta with tomato, bocconcini topped with a balsamic reduction, corn fritters with a pineapple cilantro salsa and lime crema, stuffed fingerling potatoes, braised pork shoulder with a peach BBQ sauce, and California medjool dates stuffed with toasted almonds, marscapone cheese and herbs.
The event center hosted 5 impressive stations, each with exceptional presentations and service from students. Guests were encouraged to visit the various stations which included: Aged brie with a cranberry chutney baked in a crust and paired with assorted crackers served with a Pinot Noir; Mediterranean Grilled Flank Steak with an Herbs de Provence Rub, Basil Couscous Timbale, Ratatouille and Feta Cheese Phyllo Purse, and a Marsala Wine demi glace paired with Cabernet Sauvignon; a seafood station with Bangkok Spicy Shrimp Satay, Crispy Chia Gio Spring Roll, Coconut Red Curry Peanut Sauce, Sesame Baby Bok Choy and Lotus Root Chip paired with Sauvignon Blanc; and Bavarian Pork Tenderloin with a Pumpernickel Crust served with a Red Onion Marmalade, Duxelle Mustard Sauce, Scalloped Sweet Potatoes with a Leek and Gruyere Cheese au Gratin, paired with Chardonnay.
Always a crowd pleaser, the dessert station included Panna Cotta with Kirschwasser sour cherry sauce, profiterolles, vanilla pastry cream and strawberries, chocolate hazelnut cheesecake parfait, assorted fruit tartlets plus an action station serving New Orleans style beignets all paired with Prosecco Bellini.
The Food and Wine Pairing was successful, primarily due to the unwavering support of guests as well as in-kind contributors, including Costco, Georgia Crown Distributors, Kroger, Phoenix Wholesales, Sodexo, 6th Street Pier and U.S. Food Service.
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 General Storage, Impact Office Interiors, Newton Crouch, Inc., Southern Rivers Energy and Smith, Conley and Associates.
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 welcomed guests and 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.