As the start of the fall semester quickly approaches the smell of coffee and other great food is in the air (well almost). Moraine Park has many exciting updates to both the food and vending services throughout our campuses.
These new programs, including a Proudly Serving Starbucks coffeehouse on the Fond du lac campus, will be overseen by the direction of a new Food Service Director, Genevieve Meilahn.
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The Moraine Park Foundation recently hosted its Gourmet Dinner with a special “Black & White” theme.
The event was held on the College’s Fond du Lac campus and helped raise funds for student scholarships and emergency financial assistance. In fact, we’re excited to say that this year’s Gourmet Dinner raised nearly $30,000 for these important causes.
Guests at the event dressed in black and white attire and enjoyed a six-course meal prepared by Moraine Park Culinary Arts students and faculty. They also had the opportunity to enjoy entertainment by local talent, bid on auction items, and try their luck at the event’s popular wine-cork pull and heads-or-tails 50/50 raffle. Take a look at photos from the event below.
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On a scale of 1-10, how good of a chef are you?
1 – No one lets me near the kitchen…take-out all the way!
5 – I can hold my own.
10 – Food Network is calling and wants me to have my own show!
Not all gingerbread houses are created equal.
Most anyone with young children can attest to that. You start out confident. And hopeful. On the box of the gingerbread kit you picked up from the grocery store is an image of perfectly-placed sprinkles and perfectly-placed gummy bears on an all-too-perfectly built gingerbread house – the blueprint for your impending tasty masterpiece.
Soon, your fumbling with roll-away peppermints, drooping globs of frosting and broken candy canes. The kids have eaten all the gummy bears. The east wall of your gingerbread cave … umm … house is caving in. That same image of candy perfection on the box now taunts you, whispering “better luck next year.”
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Eating a burger can have a lasting impact (Besides just that ketchup stain on your shirt. Why does that always happen!?).
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Moraine Park Technical College Culinary Arts alumni presently working at Gamay Food Ingredients, New Berlin, Wis. and Madison Sourdough, Madison, Wis. have a lot to say about Moraine Park…
One of the perks of working down the hall from a top notch culinary learning facility could be seen as taking one for the team. Truly though, it’s your lucky dining dream come true. You’re asked to sample a fabulous array of tasty bites–from savory comfort food to haute cuisine–and it all makes your soggy bag lunch hide in shame at the back of the fridge.
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The cafeteria menu at Moraine Park will have a bit of a new look coming up in summer. This summer the culinary arts department will be aiming to serve up some great tasting food that is good for your body. The food will be just as delicious as always but with an aim towards health.
The salad bar and breakfast/yogurt bar will be available and stocked with yummy choices. Desserts will be offered, but with a bit healthier approach to them.
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The Moraine Park Foundation rolled out the red carpet for this year’s Gourmet Dinner last Friday (April 29) at our Fond du Lac campus. The theme “Bright Lights, Hollywood Nights” combined the nostalgia of 1950s fare with the ambiance of old Hollywood. Guests of the event, presented by the Moraine Park Culinary Arts program, enjoyed a six-course meal consisting of popular continental menu items from the ’50s with a little twist.
Here’s a fun, behind-the-scenes look into the kitchen that night. Remember, it’s all in the hi…. wrists …
Our annual gourmet dinner benefits the Moraine Park Foundation’s general scholarship fund and the student emergency fund. To find out more about the Moraine Park Foundation’s mission, click here.
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