Ivy Tech’s 13th Annual Culinary Arts Dinner Auction raises money for students, showcases their skills

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By: Geoff Lesar
glesar@flavor574.com

Photo provided/Ivy Tech

Area culinary students will showcase their kitchen sense during an evening of fine dining and discussion of the growing farm-to-table movement.

On April 24, Ivy Tech Community College North Central will host its 13th Annual Culinary Arts Dinner Auction in South Bend. The event is structured and executed by Ivy Tech hospitality administration students as part of their capstone project to close out the semester. 

“The idea for this year came together because of more of an insistence by people to know where their food comes from and that their food be healthy and safe,” said Kathleen Kiesselbach, resource development assistant at Ivy Tech. “That’s been a driving force of our culinary program here in the hospitality administration.”

Student-prepared courses will include cheddar cheese and brown ale soup, escarole and kale salad, French potato gratin and braised bison short rib with a mixture of soy sauce and Indiana Whiskey bourbon sauce, topped with an espresso reduction. 

Organizers sourced a number of the ingredients, including the bison and cheese, from local vendors and farmers. Servings of cherries jubilee made with Michigan tart cherries, as well as mascarpone mousse will be offered for dessert.

Local restaurateur Jonathan Lutz, owner of Uptown Kitchen and The Mark Dine and Tap, along with Robert Colangelo of Green Sense Farms, will address the crowd on the aspects of local food sourcing and trends gaining traction within the culinary community. 

“They have been friends of the Ivy Tech culinary program for a long time, because we do train most of the culinary workers in the area and chefs,” said Kiesselbach. “They were very enthusiastic about helping this cause, because it helps them, of course.”

Additionally, chef Brad Hindsley of Spire Farm-to-Fork Cuisine in LaPorte and Lisa Harris of The Savory Muse will be performing live demos of fiery flambé techniques.

Proceeds from the fundraiser and auction will be directed toward scholarships and hands-on learning opportunities for future students.

Packages up for bidding include a five-course dinner with wine pairings prepared by The Carriage House, other personal chef services, golf outing trips and signed sports memorabilia. 

The event starts at 6 p.m. April 24 and will be held at the DoubleTree, 123 N. St. Joseph St., South Bend. Individual tickets to the dinner and auction are $125 and can be purchased online. Attendees are encouraged to RSVP by April 10.

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