Date Posted: April 20, 2026
The Southern Crescent Technical College Foundation and the Culinary Arts Program and Advisory Committee’s eleventh annual Food and Wine Pairings, held on April 16, 2026, on the Griffin Campus, welcomed more than 200 guests for an evening of fine dining, wine, and fundraising.
Guests were impressed by the variety of appetizers, entrees, and desserts, all prepared and served by the talented chefs and students in the Culinary Arts program. Proceeds from the event exceeded $39,000, with funds supporting student scholarships for the Culinary Arts program.
Southern Crescent Technical College President Dr. Irvin Clark welcomed guests and congratulated the Culinary Advisory Committee, noting that they continue to set the standard for advisory committees across the college. “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,” he said.
Culinary Arts Advisory Committee member Dick Morrow added, “The Food and Wine Pairings event has grown tremendously and become one of the most popular events at the college. You are privileged to be among the select few to enjoy this unique culinary experience, which only happens once each year.”
The evening began in the atrium with a reception featuring a grazing table and the event’s signature drink, the Island Sparkler. Guests enjoyed an array of artisan cheeses, cured meats, fresh produce, crackers, nuts, mustards, and dark chocolate bark.
The celebration then moved into the Event Center, where guests visited four culinary stations featuring exceptional presentations and service from students. Featured selections included roast sirloin beef strip with caramelized onions and chimichurri paired with Noble Vines 337 Cabernet Sauvignon; sautéed shrimp with pineapple hoisin mayonnaise and soba noodle salad paired with The Crossings Sauvignon Blanc; and southern fried chicken breast with cornbread stuffing, peach BBQ sauce, and Gruyere mac and cheese paired with Lincourt Chardonnay.
A dessert station, always a crowd favorite, featured vanilla sponge petit fours, lemon curd mascarpone tartlets with fresh berries, s’more bites on edible spoons, and tiramisu cups topped with crème chantilly and chocolate-covered coffee beans, paired with Cavicchioli 1928 Lambrusco.
Special appreciation was also extended to the Culinary Arts faculty for their leadership and countless hours preparing students for this signature event. Southern Crescent Technical College gratefully recognized Chef Timothy Patridge, Chef Christopher Thurman, and Chef Ciarra Campbell for their dedication, mentorship, and commitment to student success.
The success of the Food and Wine Pairings event was made possible through the generous support of guests, contributors, and sponsors. In-kind sponsors included Georgia Crown Distributing Company and the Brickery Pizza Co in Jackson.
Table sponsors included Aerosol Resource Innovations (ARI), City of Griffin – Griffin Power, Dick Morrow, Henry County Development Authority, Georgia Power, Impact Office Interiors, Jack Bowdoin, Judge Josh Thacker, Kaska Holdings, Norcom, Inc., Sangsin Technology America, University of Georgia Griffin Campus, Terry Killingsworth, and Upson Regional Medical Center.
Foundation Chair Jack Bowdoin expressed appreciation on behalf of the Foundation, stating, “The tie that binds the college and the Foundation is our shared commitment to meeting needs that state funding cannot cover. One of the greatest needs is student scholarships, and we are proud to host such an outstanding event to support these deserving Culinary Arts students.”
Guests also heard from SCTC Culinary Arts students Destine Helms and Christian Wheaton, who shared highlights from their recent study abroad experience at Kendal College, where they studied and prepared international cuisine from March 6–28, 2026.