Hospitality and Tourism program
The Hospitality and Tourism Program will be hosting their 15th annual Gala dinner May 6 with the theme “A Toast to Roman Cuisine.” The dinner is the only fundraiser the department puts on, and it usually brings in about $15,000 for materials, scholarships, and field trips for the program, said Suzanne O’Donnell, one of the general chairpeople for the project. The evening consists of a professionally prepared gourmet five-course meal, accompanying wines, entertainment and an auction. The chef featured this year is Manhattan-born Paul Ornstein, former executive chef for Basilico restaurant. He has special expertise in Italian cuisine. A memo from Basilico quoted him as saying, “The beauty of the Italian culinary tradition is its simplicity and purity. With no more than two or three ingredients per dish, there is no pretense in the preparation; the quality and freshness of the ingredients speak for themselves.” The menu will feature hors d’oeuvres; seared tuna carpaccio with Salmoriglio; fava bean and spring pea salad; lamb spare ribs braised with red wine, tomato and cinammon; tiramisu; and each course has different wines paired with it. As of Monday, about 70 auction items had been donated, O’Donnell said, but they need more. Last year, they had 110 auction items. She said the items are related to hospitality. She and Sara Essex, the other general chairperson for the event, named a few: nights in nice hotels, reserved seating at the floral parade, plane tickets, birdhouses, gift certificates, wine and more. O’Donnell said about a third of the auction items, which are all donated, are wine. She said they have returning donors every year, but that about 40 percent of the donors every year were new. In the past, the entertainment has varied from the Native Indian dancers of last year to campfire sing-alongs to students from the MHCC music program. O’Donnell said they are trying to line up a classical pianist and possibly some opera. He said that about 50 people were involved in the organization of the event out of the 80 students in the program. Carrier said, “Every year it’s totally different,” because of different students and a different chef. But he said the learning experience that the students receive has not changed in 15 years. O’Donnell said it’s a challenge to surpass what the students have done every year. Carrier said it’s the same goal every year: to do the very best they can. Carrier said there is a great mix of attendees: the MHCC president, MHCC custodial staff, people passionate about food and wine, students parents, alumni, and people from the hospitality industry. He said it had a general consumer interest, that they were people who wanted to attend an event with great food, great wine, and an auction. Tickets are $60 per person, and there’s limited seating of 120. The event starts at 5:30 p.m. and will go until about 9:30 p.m. Brochures can be picked up in the business division lobby and mailed in, or reservations can phoned in by calling 503-914-5231. Those interested can email [email protected].
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