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Annual gala dinner, auction seats still available at $50
The Advocate
Tickets are still available for this year’s Hospitality and Tourism annual Gala and Dinner Auction Saturday at 5:30 p.m., according to Hospitality and Tourism Instructor Court Carrier.
“We’re hoping to get 120 (attendees.) This is a strange year not to be sold out,” Carrier said. Carrier added that normally the event is sold out more than a month in advance.
“It’s been a very challenging year for us because of the economy,” Carrier said. To combat this, the admission price has been lowered to $50 from the usual $70.
This is called the “last-minute stimulus package” and according to general chairperson Destiny Ogletree, it was instigated to “help our admissions.”
As of press time, 20 seats remained at the $50 price for the gala in the Town and Gown Room. Carrier said attendees can expect a four-course meal, a beer and wine tasting, as well as the silent auction.
“The industry donates hotel packages, restaurant meals, (tickets for) attractions (and) cases of wine,” Carrier said, adding that every year the dinner is “the best meal I have.”
Proceeds of the event go to the program, funding a scholarship, resources and equipment, as well as field trips for students.
This is the 18th dinner auction, and while the price has changed, many traditions remain. Each year has a theme for its cuisine, with this year focusing on German food; the brochure encourages attendees to “dip into your senses, the tastes and toasts of Deutschland.”
“The theme is for a modern German dinner,” Carrier said, “featuring German cuisine with a modern twist.”
Ogletree said, “My heritage is German and I love German food. And it’s something different for people to experience.”
Another tradition is that each year the program brings in an executive chef from a restaurant in the region to cook with the students.
“We have a great list of people who’ve done it,” Carrier said. The list Greg Higgins from Portland’s Higgins Restaurant and Scott Newman of Oba Ristorante. “They are literally the top people in the region.”
This year Robin Flower, executive chef of the Rheinlander and Gustav’s restaurant, will be joining the program and cook with the students.
“Our culinary arts students cook alongside him and the catering, restaurant, and food services students do (the) service,” Carrier said.
Flower wanted to do the event because “it comes back to teaching. That’s the fun part about my job.” Flower looks forward to spending time with the students as they learn about German food.
Carrier shares this view. “It’s to give them (the students) experience,” Carrier said. “They’re learning how to put on a very special event.”
A lot of the planning is in the hands of the students. Carrier said Ogletree and five other students organize the event. There are also several committees involved with food, beverage, logistics, marketing and the auction. All of these committees are student-run.
“It’s a very involved thing,” Carrier said. Ogletree looks forward to “just being able to have a vision and see it happen.”
To purchase tickets or for more information, call 503-491-7428.