In celebration of Alumni Week and Homecoming 2007 hosted by the MCC Foundation, Chef Gerry Brinkman and Michele Bartell from MCC’s Hospitality Department will host Cooking Demonstrations and Tasting Sessions. The sessions will be held this Friday, September 21 at 3 pm and 6 pm in the Flynn Campus Center, room 3-140 and will last 90 minutes. Cost: $10 per person. Space is limited, so please contact the MCC Foundation at x1500 today if you are interested in participating.
Aided by MCC Hospitality students, attendees will learn about various cooking techniques, ingredient selection, plate presentation, nutrition, and menu planning. Recipes will be provided and participants will get to sample each dish. The menu includes marinated pan seared scallops on sautéed apple compote w/ walnuts and micro greens, seared beef tenderloin with pear salsa and Maytag bleu cheese, roasted root vegetable medley (beets, potatoes, parsnips, sweet potatoes, carrots, etc.) and citrus rice pudding with homegrown raspberries for dessert!
If you would like to attend one of the tasting sessions, please review the attached information and contact the MCC Foundation today at x1500.
Mark Pastorella
MCC Foundation
09/19/2007
Attachments:
 Alumni Weekend - Booklet.pdf
Alumni Weekend - Reply & Registration Form.pdf
ATTPEYUE
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