HRM Gourmet Dining Series Tickets on sale
PRINCESS ANNE, MD –(Sept. 10, 2013) Foodies are in for a treat this fall at the University of Maryland Eastern Shore. The school’s Hotel and Restaurant Management program present its annual Gourmet Dining Series with dinners Oct. 4, Nov. 1 and Dec. 6.
New this year, said program chair Dr. Ernest Boger, is a Gourmet Dining Series ticket for $120 per person, which includes all three meals. Tickets for individual meals are $50 per person. Tickets are on sale Fri., Sept., 13.
The dinners are a final requirement in the Food Production coursework and practicum, Boger said. “Planning and management skills are emphasized as much as the culinary skills.”
This group of advanced culinary students is responsible for everything from the planning of the menu and ordering of ingredients to the food preparation.
“This year’s menu reflects the greatest variety in the history of the series as far as menu selection,” Boger said.
The first dinner Oct. 4 is themed, “A Night of Elegance” and features French, Italian and tropical cuisine. A seafood pumpkin bisque, foie gras roulade and Appleton rum mallard duck breast and tomato sorbet are openers. The entrée is a creamy dijon bouillabaisse of snapper, shrimp, octopus, scallops and calamari with filetto di bue alle (beef tenderloin with black olives). The accompaniment is a sweet peas and carrot parmigiano reggiano polenta. The meal is topped off with a guava and passion fruit couverture chocolate cup with raspberry sauce.
Culinary Adventurism Nov. 1 offers just that—something out of the ordinary. The meal starts off with Bayou turtle and autumn squash bisque and if followed by whiskey-brined grilled alligator tips flambé. A lemon sorbet clears the palate for a surf and turf comprised of a habanero lobster with a roasted bison medallion. The entrée is accompanied by a caramelized onion scalloped potato and southern greens. Dessert is an orange bourbon maple flan.
Celebration, the final dinner Dec. 6, is a salute to the armed forces. A reception proceeds dinner with a beef tenderloin carving station, shrimp cocktail, phyllo cup crab dip, smoked salmon and caviar chips, chicken and pork lumpia and fruit kabobs. A first course seafood corn chowder is followed by a hazelnut crusted soft shell crab with a slow-roasted southwestern t-bone steak entree. Potato puree and balsamic grilled asparagus accompanies the main course. Dessert is assorted petit fours.
Tickets must be purchased in advance, 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 dinner is 7 p.m. Call Angie Price at 410-651-6563 for more information.