UMES offers gourmet dining series
PRINCESS ANNE, MD-(Oct. 1, 2012)- It’s officially fall. The cooler weather and an appetite for something warm from the oven go hand-in-hand. Just in time, the University of Maryland Eastern Shore’s Hotel and Restaurant Management program offers its Fall 2012 Gourmet Dining Series with dinners Nov. 9 and Dec. 7 at the Richard A. Henson Center.
Tickets are now on sale.
Students in the Commercial Food Production course led by Chef Ralston Whittingham have come up with menus sure to please, according to Ernest Boger, chair of the department.
“This exercise provides the opportunity for these students to meet the third and final requirement in the Food Production classroom series,” Boger said. “Planning and management skills are emphasized as much as the culinary skills.”
“Collectively, they (the advanced culinary students) are an awesome bunch,” said Whittingham. “They have a good understanding of cuisine and are the managerial hospitality leaders of the future.”
Themed, “Salute to Our Military Men and Women,” the first dinner will be held Fri., Nov. 9. A cream of corn seafood chowder will be followed by a smoky bacon chicken cup appetizer and a lemon-zest sorbet. The main event, Cajun grilled filet mignon with island flavors curry lobster, is accompanied by a celeriac, apples and potato puree. Caramel molten cake with vanilla sauce tops off the evening’s culinary delights.
On Fri., Dec. 7, diners will be treated to a reception with a bourbon glazed turkey breast carving station and shrimp cocktail, catfish bites, Stilton cheese crostini and fruit hors d’oeuvres. An appetizer with crab and capers will be elegantly served in a martini glass. A sorbet intermezzo precedes a southwestern roasted sirloin and coconut shrimp entrée accompanied by an asparagus risotto with merlot sauce. Dessert is a pecan triangle with brandy cream.
Each of the five course meals are paired with two wines and include coffee or tea.
Tickets are available for $50 per person. They can be purchased Monday - Thursday, from 9 a.m. to 1 p.m. in the Richard Henson Center, Room 2100. Only checks or money orders made payable to UMES are accepted.
Seating time for each of the dinners is 7 p.m. Call 410-651-6563 for more information.
Gail Stephens, assistant director, UMES Office of Public Relations, 410-651-7580, firstname.lastname@example.org.