30. April 2009 19:00
Following a wine reception enjoyed outdoors on a mellow spring evening, the excitement kicked in as student servers brought out the seven courses for the Moraine Park Foundation’s annual Culinary Arts Gourmet Dinner.
Plain old comfort food was taken to the gourmet extreme during Comfort Food Gone Wild, presented by Moraine Park’s Culinary Arts program and the Moraine Park Foundation Inc. and sponsored by Society Insurance. The fundraising dinner was held on Friday, April 24, at the Park Terrace restaurant on Moraine Park Technical College’s Fond du Lac campus.
Upon tables set for formal dining, Moraine Park culinary students laid out an exclusive seven-course feast. The menu featured duck meatloaf with spring natural sauces and herbed crème fraîche; chilled tomato bisque with fried prosciutto and asiago crostini; Boston Bibb and watercress salad with Thousand Islands espuma; “fire and ice” chicken pot pie sorbet; noveau beef roast bourguignon with lobster mashed potatoes and spring asparagus; and nitrogen whipped ice cream with comfort dessert interpretation.
More than $3,500 was raised for the Foundation’s general scholarship fund as well as scholarships for Culinary Arts program students.
“In addition to the wonderful dining experience provided by our students and faculty, the best part of the event was the net benefit to our Moraine Park students,” said Dr. Sharon Nevins Holmes, 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, call 920-924-3263 or visit www.morainepark.edu/foundation.