News Releases
News from
Lane Community College, Eugene, Oregon
Contact Clive Wanstall, Chef Instructor, Culinary and Hospitality Program,
541-463-3507
for release November 7, 2003
Culinary
students offer American cuisine for next dinner
EUGENE - “Pacific to Atlantic and Everything in Between, Come Taste
Our American Regional Cuisine,” is the theme of the fall dinner
offered by culinary and hospitality students at Lane Community College
on Thursday, November 20 at 6 p.m. at the Center for Meeting and Learning,
Building 19, main campus.
The dinner begins with a Louisiana gumbo with shrimp, chicken and andouille sausage. The second course is New England pumpkin ravioli, served with a fresh sage butter sauce. From Oregon there is a pear, blue cheese and watercress salad served with a marionberry honey vinaigrette dressing. The entrée comes from the Rocky Mountains, a porcini mushroom-crusted elk Wellington with creamed spinach wrapped in puff pastry. Rounding out the dinner is a Mississippi mud pie, a chocolate ice cream in an Oreo cookie crust with mixed berries.
A vegetarian dinner option can be pre-ordered. A no-host bar will feature an assortment of American wines, champagne and beer. Entertainment will be provided by the Lane music department.
Tickets are $35 per person. Because of limited seating, tickets should be purchased by November 14. Make checks payable to Lane Community College and mail to LCC, Culinary arts Program, 4000 East 30th avenue, Building 19, Room 204, Eugene, Or 97405. For more information, call Annie Caredio at (541)463-3503.
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