Last week, Moraine Park Technical College hosted their 5th annual Veterans Hail and Farewell Ceremony, celebrating 40 graduating veterans. The event was held in Park Terrace, Moraine Park’s student-led restaurant on the Fond du Lac campus.

The event was established to recognize graduating veterans and allow staff and faculty a chance to interact with graduates outside of the classroom. There were five graduating students in attendance accompanied by members of their families. Bonnie Baerwald, Moraine Park’s President, presented each student with the college’s challenge coin (see below) and a red, white, and blue cord to wear at Commencement.

“The Hail and Farewell Ceremony is an opportunity to recognize veterans and currently serving students who have graduated in December or will become eligible in May,” Stephen Pepper, Moraine Park’s Student Veterans Specialist, said. “It is especially significant if they cannot go to the commencement ceremony or feel uncomfortable attending the event.”

Jovan Sanders, of Sheboygan, was the guest speaker at the event. He spoke about his life growing up in Milwaukee, joining the forces, working as an Army Chemical, Biological, Radiological, and Nuclear Specialist from 2006 to 2013; to currently working as a Load-Out Manager for Amazon.

“I thank you for your service and for selecting Moraine Park as you transition or advance into your career, and I look forward to shaking your hands as you walk across the stage next Saturday,” Bonnie Baerwald, Moraine Park President, said.

Immediately following the ceremony, the guests were served an all-American style meal consisting of fruit salad, fried chicken, steak, twice-baked potato, corn, asparagus, sweet tea, and dessert. The lunch was planned, cooked, and served by culinary student, Destiny Smith, who will be graduating this May.

Park Terrace, Moraine Park’s student-led restaurant, is currently open for dining. To book your table or view the menu. The public is welcome.

Park Terrace gives Moraine Park Culinary students real-life experience in running a restaurant. Students learn the ins and outs from menu design and table setting to being chef and host/hostess.

Book your table before it fills up!

Blog entry by Tammy Peak, ’21 Culinary Grad

The second-year culinary students were challenged with their own episode of “Chopped”.  Ok, it wasn’t quite that intense, but we were given a handful of mandatory ingredients, a list of available ingredients, and some staples deemed “pantry ingredients”.  The rules were simple:  prepare four courses or, in my case, five tapas, within three hours to be served to judges within a half hour period immediately following the preparation.  The four mandatory ingredients had to be used somewhere in the courses and each course had to include at least one of the available ingredients.  The mandatory ingredients were:  beef chuck, green curry paste or chamoy, rutabaga, and chocolate.   

Each of the mandatory ingredients had their own challenges.  Beef chuck has a lot of connective tissue so is most often cooked low and slow.  We were allowed to get around this in a couple of different ways – some students chose to smoke the meat or use the sous vide (knocking off a few minutes from their three-hour time slot).  Green curry paste and chamoy are both very strong flavors.  Rutabaga is, well, rutabaga.  It actually was the easiest to incorporate and the students came up with several interesting ideas including shredded in slaw, hashbrowns, The chocolate needed to be used in one of the courses other than dessert. 

The one big way the challenge differed from Chopped was that we could practice the recipes and the timing in the weeks before the final.  Thank goodness – during my first practice, I wasn’t even close on getting the five tapas done in the time frame allowed.  I’m clearly not ready for prime-time!  During my second week of practice, I was able to complete all of my tapas (although not exactly within three hours).  Keep in mind that any bread items need to be created from scratch.  For me, this was a tart crust and tortillas. 

The biggest snafu was my pineapple cake.  I took a tried-and-true recipe, cut it in half, and attempted cupcakes.  I did need to use fresh pineapple instead of canned, but otherwise it was just the measurement adjustments.  The cupcakes DID NOT WORK.  The sugar content caused them to bubble over and collapse.  Interestingly, they were delicious!  Kind of like caramelized pineapple.  With the instructor’s guidance, I decided to just go with it.  I topped it with a goat cheese (available ingredient) frosting and candied pistachios (pantry) for a topping.  In a word:  yum.  

Each student came up with unique ideas that were very well received by the judges.  It was one of my favorite challenges so far. 

With the statewide school closings, Moraine Park Technical College Culinary Arts Department found itself with pounds of fruits, vegetables and cheeses that would not be used as planned. However, this also presented an opportunity to reach out to the community.

Associate Dean of Trades, Steve Horvath, organized Culinary Arts staff to clear out the coolers. Together they were able to package the abundant and healthful product for distribution through the Fondy Food Pantry and the Broken Bread program at St. Paul’s Cathedral in Fond du Lac.

Both organizations were very grateful for the donations and Culinary Arts is grateful that the food programs saved the food from being a total loss.

This donation, is just one way that Moraine Park is working to help during the COVID-19 outbreak. The College also donated over 37,000 items to local healthcare facilities.

Stay up to date on Moraine Park’s COVID-19 updates, at morainepark.edu/coronavirus.

Park Terrace is the campus restaurant serving meals created, cooked and served by Moraine Park Culinary Arts students. Dishes are prepared in the Culinary Arts kitchens with the freshest ingredients available and offered by a designated student manager for the day. The students take turns overseeing and running different aspects of the restaurant to get a complete on-the-job culinary experience.

For this semester only, all luncheons will be buffet style and priced between $8-$13, depending on the week (dessert and beverage for an additional charge). See below for a list of dates and cuisines. Fair Trade teas and coffees, as well as an extensive soft drink selection, will be available. Regular menu service will continue next semester.

Disney Themed                 March 26^th

Sicilian                                April 2^nd

Thai                                     April 9^th

Nordic                                 April 16^th

Music Themed                  April 30^th

Bavarian                             May 7^th

The restaurant, located on the Moraine Park Fond du Lac campus, will be open on Tuesday’s and Thursday’s from 11 a.m. to 12:30 p.m. and reservations are strongly encouraged to help manage this student-guided learning environment.

Use the Online Reservation System
Email jsimmers@morainepark.edu
Leave a message on the restaurant’s voicemail system at (920) 924-6500.

Master Card and Visa accepted.

For more information on Moraine Park Technical College’s Park Terrace restaurant, please visit morainepark.edu/parkterrace.

Moraine Park instructor, Tom Endejan, is busy preparing for the Wisconsin State Fair- known, in part, for their famous cream puffs!

For the last three years, Tom has helped in the Cream Puff Pavilion, utilizing his baking skills to help thousands enjoy this sweet treat.

“The famous recipe was developed by the Wisconsin Baker’s Association. I converted their recipe so that we could use it more effectively and test it when needed,” said Tom.

While he is an active part of the WI State Fair cream puff production, he is quick to clarify the fact that this isn’t a one-person operation.

“I am supervising the early shift that mixes the cream puffs. There are a lot of people involved, and I am just one of many helpers,” he said. “We mixed and baked 7000-8,000 puffs yesterday (July 29). It doesn’t sink in until you are here just how many people it takes to get the puffs made.”

We are proud of Tom for his accomplishments and being a part of this huge Wisconsin event.

morainepark.edu

https://wistatefair.com/fair/

The Moraine Park Foundation will host its annual Gourmet Dinner on Friday, April 26, at the Fond du Lac campus. The reception will begin at 5:30 p.m., followed by dinner at 7 p.m. 

This year’s theme is speakeasy soiree, and guests are invited to dress in 1920’s style attire.  Attendees will have the opportunity to bid on silent auction items, try the wine cork pull, an event favorite, and participate in the 50-50 raffle.

The event features a six-course meal that Moraine Park culinary arts students and instructors create, prepare, and serve. The dinner experience will start with an appetizer of lobster cocktail with fennel and shaved horseradish, followed by cream of fresh asparagus soup and a classic caesar salad with black pepper Bellavitano crouton and fresh anchovy dressing. A Campari sorbet will be the intermezzo. The main entree will feature a grilled filet of beef, topped with wild mushroom and fresh herb ragout, paired with a side of Grande Prima Dolce ricotta smashed potatoes and garlicky spinach. The meal will conclude with a bourbon black bottom pie for dessert.

This Gourmet Dinner is an annual fundraising effort, with proceeds benefiting the Moraine Park Foundation scholarship and student emergency fund.  Each year, nearly $300,000 in funding is required to aid students in need of financial assistance.

Tickets are $100 per person or $800 a corporate table of eight people. Reservations are limited. To make reservations, contact Joan Brezinsky at 920-924-3281 or jbrezinsky@morainepark.edu.

For more information, visit morainepark.edu/gourmet-dinner.

Tim Thomas has been sharing his culinary magic with students at Moraine Park’s Hartford Regional Center for over 12-years.

Continue reading

2018 Christmas Cookie Sale
Price: $15.00/tray

Continue reading