Gourmet Dinner: A Tribute

A tribute to the history of the Gourmet Dinners. Drawing on the inspiration from those before, our dishes will offer unique interpretations of dishes from the past, as we recreate a menu-influenced by the triumphs of our alumni - that is uniquely our own.  Hosted by the Advanced Food and Beverage students majoring in Hospitality Management.

Friday, April 19 & Saturday, April 20
Cocktail Hour 5-6 PM
Dinner 6-8 PM 

MENU

Hors D'oeuvres

Classic Oysters Rockefeller
Inspired by “The Flavor of Jazz” (Fall 2008)

Fried Zucchini Chip with Red Pepper Compote
Inspired by “Ventiquattro” (Fall 2012)

Tomato, Basil and Lime Bruschetta
Inspired by “The Gourmet Dinner: A Tribute” (Spring 2013)

Arancini Rice Balls
Inspired by “The Gourmet Dinner: A Tribute” (Spring 2013)

First Course

Smoked Salmon
Inspired by “Blue Fusion” (Fall 2007)

Salami
Inspired by “Tutto Tuscana” (Spring 2010)

Hickory Nut Farm Aged Goat Cheese
Inspired by “Dolce Vita” (Spring 2007)

Cassis Gastrique
Inspired by “The Gourmet Dinner: A Tribute” (Spring 2013)

Second Course

Tomato Gazpacho with Extra Virgin Olive Oil
Castelvetrano Olive Granita
Inspired by “Americana” (Spring 2009)

Third Course – Main Entrée

Baked Summer Flounder
Inspired by “The Gourmet Dinner: A Tribute” (Spring 2013)

Spring Salad with Fava Beans and Peas
Lemon Chesapeake Bay Dressing
Inspired by “Green Cuisine” (Spring 2008)

Fourth Course

Sea Salted Bison Tenderloin with Demi Glace
Inspired by “Sinful Indulgence” (Spring 2010)

Sautéed Rapini
Inspired by “Ventiquattro” (Fall 2012)

Truffle Whipped Potatoes
Inspired by “Ventiquattro” (Fall 2012)

Fifth Course

Homemade Cinnamon Sugar Doughnuts
Bananas Foster Gelato and Banana Caramel
Inspired by “The Gourmet Dinner: A Tribute” (Spring 2013)