Wednesday, August 3, 2011

TTC Hosts National Association of Community College Trustees Dinner at 181 Palmer

CIC culinary students with181Palmer Chef Instructor Scott Stefanelli prepared the dinner, which was served by CIC hospitality students led by Hospitality Instructor Lisa Buzzelli. Pictured left: hors d'oeuves of melon with duck prosciutto. THE MENU:
1st Course: Housemade Mozzarella, Local Arugula Pesto, HeirloomTomatoes, Smoked Aged Balsamic Vinegar, Garlic Crouton (Photo right bottom)
2nd Course: Grilled Line-Caught Wild King Salmon, Watermelon Gazpacho,Radish and Scallion Salad
3rd Course: Poele of Keegan-Filion Farms Chicken, Creamer Potatoes, Cipolini Onions, Sautéed Kale, and Roasted Garlic Jus
4th Course: South Carolina Peach and Anson Mills Cornmeal Upside-Down Cake with Sesame-Ginger Ice Cream

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