Paul College Hosts License to Dine Gourmet Dinner – ‘A Culinary Mission’

Paul College Hosts License to Dine Gourmet Dinner – ‘A Culinary Mission’

Tuesday, March 11, 2014

Community members are invited to embrace their inner spy for the next gourmet dinner hosted by the Advanced Food and Beverage Management students at the Peter T. Paul College of Business and Economics. The students will host the James Bond-themed License to Dine dinner Friday, April 4 and Saturday, April 5, and the dinner’s first formal brunch Sunday, April 6, 2014.

“The gourmet dinner features six courses inspired by the stories of James Bond, created by Ian Fleming. His work originated on paper and transformed into films. We will recreate the style and imagery for this themed event. Guests are invited to embrace their inner spy on this culinary mission as they enjoy a night of taste, elegance, and mystique,” said Lucy McGinty, general manager for License to Dine.

The evening begins with cocktail hour at 5 p.m., followed by a formal dinner at 6 p.m. The Sunday brunch begins with cocktail service at 11:30 a.m. followed by a formal brunch at noon.

McGinty said the dining atmosphere will be sleek and mysterious with a color scheme of black, white, and deep red reflecting the sophistication of James Bond. Guests will be offered plates ranging from a braised short rib with bourbon sauce (inspired by the film “Goldfinger”) to a decadent bananas Foster trifle (inspired by the film “Live and Let Die”).

Tickets are $60 per person and may be purchased online at gourmetdinner.

UNH’s Hospitality Management program is the second-oldest hospitality management program in the United States. The program provides students with the overall breadth and depth of a common core of business courses in accounting, economics, information systems, and management, as well as professional interdisciplinary courses and internship opportunities in hotel management, food service and restaurant management, conventions and event management and other hospitality management areas.