2. May 2007 19:00
More than $3,000 was raised to support Culinary Arts education when Moraine Park Technical College’s Culinary Arts program and the Moraine Park Foundation Inc. hosted the annual Gourmet Dinner on April 19.
Moraine Park culinary students, faculty and guest chefs prepared an exclusive seven-course dinner for guests, including wild West Coast salmon poached in California olive oil and served with radish sprouts and mustard broth; consommé of young asparagus with organic egg custards; salad of strawberries and green chiffonade; and fire-roasted round of veal with pate foie gras, white truffle oil and roasted spring pea coulis.
Held in the Park Terrace restaurant at the Fond du Lac campus, the wine reception and dinner are a fundraiser for the Moraine Park Foundation. This year, the event enabled the current Culinary Arts students, faculty and alumni to complete their pledge for $10,000 to support construction of the Learning Kitchen in the new Culinary Arts Center.
“Each year the Culinary Arts students showcase their talents at this event,” said Sharon Nevins Holmes, Moraine Park vice president of marketing and college advancement. “The students were committed to supporting the construction of the best culinary arts facility in the state with their supporting pledge to the Learning Kitchen construction and equipment. This was a two-year commitment. Future culinary arts gourmet dinners will support student scholarships, the primary purpose for the Moraine Park Foundation.”
Moraine Park’s Culinary Arts program is a two-year associate degree offered at the Fond du Lac campus. For more information about the program, contact Pat Olson at 920-924-3333 or visit www.morainepark.edu.
The Moraine Park Foundation Inc. is a tax-exempt, nonprofit corporation. Its purpose is to solicit, receive and administer gifts, bequests and property for the development, promotion and benefit of Moraine Park. For more information contact Debbie Martin at 920-924-3263 or visit the Web site.