Enjoy a scrumptious meal and send culinary arts students off to study in Italy. What's not to love about Delta's "Winter Feast?"
The annual fundraiser is scheduled for Dec. 5 from 5:30 p.m. to 8 p.m. at Delta's Danner Hall. Tickets are already on sale.
The buffet-style dinner is "lively, abundant and flavorful," said Culinary Arts Professor Mark Berkner. Students develop a menu and a theme, organizing their own tables to serve up their share of the feast.
"It provides an opportunity for the public to interact with the students, and for the students to share what they have learned during the semester," Berkner said.
Last year, three of Delta's culinary arts students traveled to Italy to study with the Marco Polo Institute for Mediterranean Culture and Tourism. The all-expenses-paid 17-day trip included courses at four different culinary schools, giving students an experience that helped them realize their full potential in culinary arts.
Berkner calls it the "program of a lifetime" for students.
"We hope to grow the number of students we are able to award this scholarship to through fundraising activities at the College and donations from the community," Berkner said. "The proceeds from this year's 'Winter Feast' will add to these efforts."
In addition to the food, local wine and beer will be available, and live music and a silent auction are planned.
Tickets to the "Winter Feast" are $65. You can buy a ticket by clicking here, or you can email Brittney Howard or call (209) 954-5099.
Antipasti skewers- fresh mozzarella, prosciutto local olive oil and Bruno's peppers
Smoked Salmon- latkes, sour cream and chive
Duck Tacos- Asian pears, hoisin won ton shells
Shrimp and Scallop Cakes- fresh scallions, ginger, soy sauce topped with sriracha aioli
Flat bread- caramelized onion, gorgonzola, pears and arugula
Soup & Salad Station
Cesar Salad made to order- roasted peppers
Simple Salad- organic greens, shallots and herbs
Beet Salad- arugula, goat cheese, walnuts
Greek Salad- feta ,olives, cucumber and tomato
Clam Chowder- New England style
Winter Squash Soup
Whole Poached King Salmon- beautiful display with cucumber and fresh dill yogurt sauce
Bay Shrimp Cocktail- classic cocktail with crisp lettuce and horseradish sauce
Fresh Pacific Oysters- served on the half shell with lemon or shallot mignonette
Oysters Rockefeller- baked oysters topped with fennel, spinach, and parmesan bacon mousse
Shrimp & Fish Ceviche - layered with fresh avocado and salsa fresca
Paella Seafood - watch students prepare classic paella, vegetarian option available
Papas Bravas- crispy delights smoked Spanish paprika sauce
Impossible Meatballs-(vegetarian) baked with rosemary and shallots over piquillo fondue
Vegetable empanadas- sofrito and eggplant baked in flakey crust romesco sauce
Impossible sliders- vege patties served with sweet rolls and zesty coleslaw
St Louis Pork Spare Ribs – cooked in our Smoke Shack smoker for five hours offered with two different sauces
House Made Smoked Sausages- Assorted Mustards & Pickles Chili Beans Potato Salad
prepared to order by the students
Potato Gnocchi, Tortellini Pasta or
Gluten Free Penne with your choice of
Roasted Tomato, Garlic or Pesto Sauces Fresh Herbs, Tomato, Squash, Mushrooms, Sausage, Garlic, Red Onions, Parmesan Cheese
Lasagna- chard, mushrooms and mornay sauce
Slow Roasted Beef- offered with au jus, horseradish sauce or gravy
Grilled Leg of Lamb- Dijon, herbs and mint sauce
Whole Roast Pig- prepared in the style of Porchetta rubbed with fennel seed, garlic and rosemary
Organic Carrots, Spinach, Brussels Sprouts and Potato Gratin with gruyere and parmesan
Rolls and Butter
Chicken & Sausage Gumbo- prepared with andouille sausage, chicken, okra and love
Blackened Salmon- fresh spinach and Hollandaise sauce
Crispy Cajun Chicken and Remoulade sauce
Macaroni and cheese
Red Beans & Rice
Dessert Station -- Baking and Pastry Class Extravaganza!
Pumpkin Roulade, Pecan Pie, Cheesecake, Yule Log, Chocolaté Pot de Creme
Bread Pudding and Whiskey Sauce, Cookies, Ice Creams, Spice Cakes and much more