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Fall 2020 Gourmet Dinner Community Harvest

Gourmet Dining Series Fall 2020

UNH Hospitality Program
 

The event this year will be slightly different due to COVID Guidelines.

Only 24 UNH students, staff and faculty will be allowed to dine-in each evening. Please note, due to restrictions, only tables of 4 can be purchased.

We are also offering curbside pick-up for UNH students, staff, and faculty. All hot food items will be packaged and ready to be reheated at home for your convenience.

 
10 Garrison Avenue
Durham, NH 03824

The Advanced Food & Beverage Class dining series.
Watch this short video to see and hear what our dining series experiences are all about.



During the academic year, Advanced Food and Beverage students majoring in Hospitality Management delight the University community and beyond with dining experience. The "Dinner" series is an opportunity for students to apply fundamentals learned through classes in the Hospitality Management Program, and give the students real-world, hands-on experience. Students are responsible, with instructional guidance from faculty, for all aspects of the event: planning and preparing the menu, selling and marketing the event, managing finances, and creating an enjoyable night for all who attend.

Check out Facebook for latest updates!

PURCHASE In Person Dining TICKETS:
Purchase Curbside pick-up tickets:

Dinner will be served from 6 - 8 PM

Reminder: Only tables of 4 can be purchased due to covid restrictions. Everyone purchasing tickets for dine-in or curbside must be UNH Faculty, Staff, or Student.

There will be 24 maximum people for the dinner option (4 guests/table) on Friday and Saturday nights.

The cost is $40 per person to dine in, and $25 per person for curbside pick up.

Through the help of all generous sponsors, we are able to present a successful event to showcase our passion for the hospitality industry. Given the stability from such kind donors, we have the ability to turn the skills that have been acquired through our time in the Hospitality Management Program at the University of New Hampshire into a tangible event for everyone to enjoy. If you choose to extend a hand, financially, the team will graciously add your company, or personal, name to our advertised list of sponsors and put it toward enhancing the education of our students. If you graciously choose to sponsor our event, please follow the “BUY TICKET” tab above and follow the link to purchase a ticket. Once registered, follow the “Sponsorship Only” tab to complete the donation.

Once the sponsorship has been completed, it would be our pleasure to advertise a logo on the back of each individual menu, showcasing the sponsors only, and their importance to the success of our event. By sponsoring the hospitality management team of an amount at or above 250 dollars, it is considered to be a gold-level sponsor. This means the company name, or personal title, will also be featured on a poster for all guests to see, highlighted as such. Following the gold status sponsors would be the silver-level sponsors, which consists of a sponsorship under 250 dollars. Please reach out to our team with any further questions. Again, we truly appreciate all the continued support, and we sincerely thank you!

Any further questions or concerns, please contact Theresa Cherouvis at Theresa.Cherouvis@unh.edu.

DINNER MENU
FALL 2020
6 - 8:00 PM

$40 per person

NOTE: Please pre-order whole meal at time of reservation and payment.
Only 24 UNH students, staff and faculty will be allowed to dine-in each evening.
Please note due to restrictions only tables of 4 can be purchased.

GF = Gluten Free     NF= Nut Free     DF= Dairy Free

STARTER COURSE

Charcuterie Board
NH Grafton cheddar, pepperoni slices, roasted grapes, dill pickle, pickled pumpkin, pickled cauliflower, and beet hummus with crostini (NF)

APPETIZER PLATTER

Brussel Sprouts Wrapped in Bacon
With a maple honey glaze and Balsamic drizzle (GF)(DF)(NF)
Curry Roasted Baby Carrots
Served with a cilantro, dill, and lemon yogurt (GF)(DF)
Goat Cheese and Fig Crostini
On a toasted baguette with fig preserves and orange glaze (NF)

SOUP OR SALAD

Pumpkin Bisque
Topped with toasted pumpkin seeds and Crème Fraîche (GF)(NF)

OR

Fall Harvest Salad
A blend of spinach, kale, and arugula topped with crumbled feta cheese, toasted pepitas, pomegranate arils, honey-crisp apples, and crispy prosciutto, dressed with an apple cider vinaigrette (GF)(NF)

BUTTERMILK BISCUITS
Made with chives and cheddar and smoked Gouda cheese (NF)

ENTRÉES
Maple Mustard Glazed Salmon
Served over roasted asparagus with wild rice pilaf (GF)(NF)

Roasted Turkey Roulade
Roasted with an orange cranberry stuffing, topped with sage gravy, accompanied by buttermilk mashed potatoes and a green bean bundle wrapped in a red bell pepper (NF)

Chickpea and Kale Stuffed Zucchini Boat
Served with sweet potato gnocchi & pan-roasted mushrooms finished in a lemon brown butter sauce (NF)

DESSERTS
Apple Cider Sorbet
Served with mini caramelized Gala apples and crystallized sugar (GF)(NF)

Flourless Chocolate Torte
Served over a raspberry coulis, topped with whipped cream and shaved chocolate (GF)(NF)

Pear and Apricot Tart
Brushed with a warm apricot glaze (NF)

Gourmet To-Go Menu
Curbside Pick-up
3 - 6:00 PM 
(3 pick ups every 15 minutes)

$25 per person

NOTE: Please pre-order whole meal at time of reservation and payment.
All hot food items will be packaged and ready to be reheated at home for your convenience.

GF = Gluten Free     NF= Nut Free     DF= Dairy Free

 

Soup or Salad

Pumpkin Bisque
Topped with toasted pumpkin seeds and Crème Fraîche (GF)(NF)

OR

Fall Harvest Salad w/ Cider Vinaigrette Dressing
Blend of spinach, kale, and arugula with feta cheese, raw pepitas, pomegranate arils, honey-crisp apples, and crispy prosciutto, drizzled with an apple cider vinaigrette (GF)(NF)

Buttermilk Biscuits

Made with chives and cheddar and smoked Gouda cheese (NF)

Entrees

Maple Mustard Glazed Salmon
Served over roasted asparagus with wild rice pilaf (GF)(NF)

Roasted Turkey Roulade
Roasted with an orange cranberry stuffing, topped with sage gravy, accompanied by buttermilk mashed potatoes, and a green bean bundle wrapped in a red bell pepper (NF)

Chickpea and Kale Stuffed Zucchini Boat
Served with sweet potato gnocchi and pan roasted mushrooms, tossed in a lemon brown butter sauce (NF)

Desserts

Flourless Chocolate Torte
Served over a raspberry coulis, topped with whipped cream & shaved chocolate (GF)(NF)

Pear and Apricot Tart
Brushed with a warm apricot glaze (NF)

Greetings from the UNH Hospitality Management Advanced Food and Beverage Class!

The Fundamentals

  • Purchases are not refundable.
  • The dinners will be held rain, shine or snow.
  • You will receive directions in a confirmation email that will be sent approximately 14 days prior to the dinner. 
  • Alternative meals, due to food allergies or vegetarian diets, are available for the event. While we certainly respect dietary choices, we're unable to create additional menus for those with likes and dislikes.
  • Meals are interactive, as well as served at your seat. Due to COVID restrictions, seating is available at tables of 4 guests per table. When purchasing your tickets you must list the first and last name of each individual in your party and their phone numbers.
  • Our green mission: food scraps are composted through UNH dining, and we strive to buy local when feasible and available. We do recycle.

What to Wear

Suitable attire for the Dinner Series held on campus at Paul College - at a minimum, business casual for men and women is highly recommended. Outerwear and umbrellas will be collected at the welcome table to help the evening feel more intimate and comfortable.

Cancelations & Ticket Transfers

Refunds are NOT available.

Dining Events

There will be no cocktail hour, however beer and wine will be available for purchase at your table. Enjoy eating amazing food and unwind, all the while helping to support UNH hospitality students. A brief speech by the students will conclude the evening with a toast to all who worked long hours to put on this event. The entire process from marketing to polishing and sorting silverware is made possible by our students.

Evening Event

Your evening begins at 6:00 p.m. with seating in the Paul College Great Hall in Durham. Available seating times are 6:00, 6:15, and 6:30 p.m.

The price of the prix fixe menus do not include beer and wine, but non-alcoholic beverages are included at no cost.

 

     Covid Precautions / Guidelines     

Who can attend?

To avoid outside contacts only the UNH community (students, faculty, and staff) who are following Covid testing can attend. Guests must have a negative Covid result within 48 hours of the event. Upon entrance, you must present a valid wildcat pass and utilize the hand sanitizer station located at the front to be seated.

What are we doing to stay safe?

  • Back of house is required to wear masks, shields, and gloves while handling cold foods. The number of people in the kitchen at any time is limited to twelve.
  • Front of house staff will be wearing masks and gloves. Food runner, head server, and beverage server will be assigned to specific tables to reduce contact time with guests. There will be one entrance and one exit into the dining room and traffic patterns will be identified and established.
  • Tables, chairs, doorknobs, railings, etc. will be sanitized at the beginning and end of the event to ensure it's clean for the next day.

How will the event be held?

  • The dinner will be held on the evenings of Friday, November 6th and Saturday, November 7th both as an in-person dining experience and a curbside pick-up option.
  • Curbside pick-up will be held from 3:00 PM - 6:00 PM and inside in-person dining will be held from 6:00 PM - 8:00 PM.
  • Seating for inside dining will be limited to twenty-four guests to coincide with UNH regulations. All tables will be spaced 12 ft. apart to ensure proper social distancing. Each table will only have, at most, 4 people seated at one time.
  • Anyone walking around is required to wear a mask. There will be sanitation stations at the entrance and around the dining room for guests to utilize.
  • All customers and service staff will be wearing masks for curb-side pick-up.

Check out our Instagram @unhgourmetdinner2020 for the most up to date information on our event!

For more information about the Dinner Series, please contact:

Theresa Cherouvis
Senior Program Support Assistant

Peter T. Paul College of Business and Economics
Department of Hospitality Management
(603) 862-3303
Theresa.Cherouvis@unh.edu