Are you drooling yet?
Culinary will be selling a variety of cheesecakes on Thursday, December 6 outside of A-118 in Fond du Lac at 4:30 p.m.
Are you drooling yet?
Culinary will be selling a variety of cheesecakes on Thursday, December 6 outside of A-118 in Fond du Lac at 4:30 p.m.
**Featured in our Fall/Winter 2018 NEXT magazine**
Moraine Park’s Breakfast Pastries class will be selling the stollens for $10 each. Orders will be accepted starting Monday, November 26, until Thursday, December 14.
Ingredients:
1 jar marshmallow fluff
8-ounces cream cheese softened to room temperature
2 Tbsp. frozen orange juice concentrate, thawed
Fruit for dipping: strawberries, grapes, pineapple, apples, assorted berries, melon
Directions:
Spoon marshmallow fluff into a large microwave-safe bowl, and microwave for 15 seconds. Whisk in softened cream cheese and orange juice concentrate, until very smooth. Chill for several hours or overnight. Serve with fresh fruit.
Substitution Options:
For more information on Moraine Park, visit morainepark.edu
It’s no secret that our Moraine Park culinary instructors have some delicious recipes up their sleeves. Lucky for you, they are willing to share a few!
Give this delicious salmon recipe a try the next time you fire up your grill!
Two Moraine Park culinary students, Cherie Becker and Gabrielle Linke, donated their time and talents to help the Shepherd of the Hills Dinner Auction in February.
The theme was Game Show Gala, and Cherie and Gabrielle used their culinary skills to make three decorative cakes. Two of them were a Wheel of Fortune theme and one was a massive Tiramisu cake decorated with Hollywood Squares.
These were beautiful, hand-created desserts, that also tasted delicious!
The cakes were used in a fundraising activity that challenged fundraising by table groups. The table that collected the most money got their first choice at a cake. The cakes created by Cheri and Gabrielle were the first three taken and overall the cake fundraising activity made almost $2,600!
Thank you to Cheri and Gabrielle for donating their time and talent, and representing Moraine Park at this community fundraiser!
For more information on Moraine Park, visit morainepark.edu.
Moraine Park Technical College’s 2018 Retirement and Service Recognition event on Wednesday, April 11, honored retirees and those who reached service anniversaries during the 2017-18 academic year.
“These individuals have been an essential part in the success of Moraine Park. They have benefited our organization and the communities that we serve,” said Bonnie Baerwald, president of Moraine Park. “This year we had 97 combined years of service from our retirees and 337 combined years from our staff members that received service recognition awards.”
In all, 8 retirees and 21 staff members were recognized. Retirees included: Chuck Brendel of Sheboygan, associate dean of economic and workforce development; Kenneth Carnahan of Fond du Lac, anatomy and physiology instructor; Lori Erber of Beaver Dam, computer lab software application specialist; Michael Fatla of Plymouth, director of enterprise systems; Sandy Fisher of Fond du Lac, graphic production specialist; Margaret Spieth of West Bend, instructional designer; Fran Stoffel of West Bend, housekeeper; Christine Wagner of Chilton; student support specialist.
Staff members recognized for years of service included Bonnie Baerwald of Fond du Lac, 25 years; Marcia Arndt of Slinger, Lisa Pollard of Fond du Lac, and Edward Meltz of Kewaskum, 20 years.
Moraine Park also recognized 17 employees for service to the College at the 5-, 10-, 15- and 20-year levels.
To learn more about Moraine Park, visit morainepark.edu.
Moraine Park alumnus, Mike Wetzel, is best known as the ‘man behind the scenes’ for many of Fond du Lac’s premier events. As the sous chef for Agnesian HealthCare, his unique and high caliber dishes and appetizers have become recognizable across the city.
Just how did he get where he is today?
Recent Comments