Whittemore School of Business and Economics
Annual Gourmet Dinner Saturday at UNHBy Janet Lathrop
UNH News Bureau
March 27, 2001
DURHAM, N.H. -- Seven dinner courses, five of them with wine pairings, are planned for the gourmet Mediterranean dinner Saturday evening, March 31, hosted by hospitality management students at the University of New Hampshire's Whittemore School of Business and Economics. Cocktails begin at 6:30 with dinner at 7 p.m. at the New England Center on campus.
Twelve students in the Whittemore School's food and beverage operations class spent many hours planning the menu for the Food and Wines dinner, which will feature spinach pie, stuffed zucchini, bouillabaisse, salad and sorbet. Chicken piccata with spiny lobster diabla and asparagus is the main entree, says general manager Adrienne Orlowski, and dessert will be flan de coco. Classical guitar music will entertain throughout the meal.
Managing all aspects of such a repast for 50 to 100 guests has provided Orlowski and 11 classmates with "a very realistic" challenge, she says, and valuable real-world preparation for a career in catering, restaurants or similar operations. Besides Orlowski, the student team includes a controller, executive chef, sous chef, marketing and other managers. They evaluate each other as well as receiving a grade from their instructor, UNH Culinary Services Director, Ralph Coughenour.
Wine stewards for the evening are from a Whittemore School hospitality management class, and flowers will be arranged by students in a floral design class at UNH's Thompson School of Applied Science.
For reservations call the New England Center, 862-2801. Cost is $45 per person. A second gourmet Food and Wines dinner is planned for April 21 and will feature Italian fare.