30. April 2008 19:00
Aside from a dramatic percussion and bass interlude by Mother Nature during the wine reception, Moraine Park Technical College’s annual Culinary Arts Gourmet Dinner was a relaxing event dedicated to the slow-food trend of making a meal an enriching experience.
Presented by Moraine Park’s Culinary Arts program and the Moraine Park Foundation Inc. and sponsored by Society Insurance, “A Spring Slowly Event” was held on Friday, April 25, at the Park Terrace restaurant on the Fond du Lac campus.
The tables were set for formal dining, adorned with spring centerpieces and napkins folded like flowers. Moraine Park culinary students, faculty and guest chefs prepared an exclusive six-course dinner. The menu featured deconstructed Wellington of shrimp and quail eggs with fresh spring onions; watercress and cucumber soup with early harvest radishes; duck á la orange salad with confit and caramelized oranges; blueberry lime smoothie cream; poached wild salmon with fresh dill and tournedos Rossini; and raspberry parfait with fresh fruit.
More than $4,000 was raised for the Foundation’s general scholarship fund as well as scholarships for Culinary Arts program students.
“Though the dining experience was superb, the best part of the event was the net benefit to our Moraine Park students, who will receive scholarships because of this event,” said Dr. Sharon Nevins Holmes, Moraine Park vice president of marketing and college advancement.
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 at 920-924-3263 or visit www.morainepark.edu/foundation.