The Southern Crescent Technical College Foundation and the Culinary Arts Program and Advisory Committee's sixth annual Food and Wine Pairings, held on April 26 on the Griffin Campus, received well over 210 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 $30,000.00, nearly $10,000 more than last year’s event, 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 gold standard for all of SCTC’s advisory committees. “Building strong students, strong careers and strong communities is all about partnerships. This event is a shining example of partnerships,” she said.
“Your fundraising success is phenomenal,” she added. “It is exciting to announce that to date, you have raised over $64,346 for scholarships to support culinary arts students. As a result of your fundraising efforts, 43 Culinary Arts scholarships have been awarded. Now that is something big to celebrate.”
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, Avocado, Pico de Gallo, Queso Fresco and Cilantro Cucumber, Herbed Goat Cheese, Roasted Golden Beets and Bacon Marmalade Melon, Proscuitto and Bocconcini Bites and Mission Fig Reduction.
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:
Bayou Country Spicy Shrimp, Succotash, Roasted Corn, Cajun Dirty Rice Pearl Frogmore Sauce paired with The Crossings, Sauvignon Blanc, Marlborough, New Zealand.
Filet of Beef, Duke of Wellington, Forest Mushroom Duxelle, Madeira Wine Demi Glace, Haricots Verts, Heirloom Baby Carrots and Caramelized Shallots paired with SkyFall Merlot, Columbia Valley, Washington State.
Sicilian Braised Pork Braciole, Pine Nuts, Raisins, Fresh Herbs and Provolone Orzo Pasta Timbale, Roasted Peppers, Sun Dried Tomatoes and Arrabiata Sauce paired with Black Stallion Estate Winery Pinot Noir, Napa Valley, California.
Brie and Apple Raisin Chutney En Croute and Assorted Crackers paired with Fleur De Prairie Rose, Cote de Provence, France.
Always a crowd pleaser, the dessert station featured Strawberry White Chocolate Tartlets, New York Cheese Cake, Plum Compote, Tiramisu Parfaits, Pana Cotta, Spiced Roasted Fig Coulis. These desserts were paired with an Enza Proscecco Spumante, Veneto, Italy.
The Southern Crescent Technical College Foundation expressed its great appreciation when Foundation Vice Chair Jack Bowdoin stated, “The Foundation is pleased to partner with the Culinary Arts Advisory Committee to present the Food and Wine Pairings. One of the greatest needs for the College is student scholarships since the College cannot use state funds for scholarships.”
The Food and Wine Pairing was successful primarily due to the unwavering support of guests as well as our many contributors and sponsors. SCTC Culinary Arts Program Coordinator Chef Patric Boutier 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. Table sponsors included ARI, Jack and Debbi Bowdoin, Eggland’s Best, General Storage, Impact Office Interiors, Katie Lou’s Café, Dick Morrow, Ernie and Martha Neubauer, Newton Crouch, Inc., Norcom, Inc., Smith, Conley and Associates, Snider Killingsworth Insurance and Judge Josh Thacker. In-kind contributors included Costco, Deraney’s Two City Tavern, Eggland’s Best, Georgia Crown Distributors, Kroger, Phoenix Wholesales, and U.S. Foods.
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 Boutier, Chef Barry Levey, Chef Carolyn Fludd and Chef Daniel Krinsky. In addition to Littiken, Culinary Arts Advisory Council members include Jonathan Axsen, Marcie Bradberry, Tom Hamilton, Catherine Jarett, Melvin Lowe, Michael and Melinda McLarnon, Vice-Chair Dick Morrow, Bonnie Pfrogner, Sabrina Smith and Bill Wood.