 5151 Pacific Avenue Stockton, CA 95207 |
Media Advisory |
For Immediate Release
11/27/2017
Delta Culinary
Arts Winter Feast, Dec. 6 Fundraiser for Culinary Arts Instruction in Italy  Winter Feast Student-Chefs – Served to Order! |
(Stockton, CA) Thanksgiving is over . . . but the flavorful holiday feasts are just getting
started! Join Delta College’s Culinary Arts Department as they present their
Annual Winter Feast Scholarship Dinner, Wednesday, December 6, 5:30 p.m. – 8 p.m. at Delta’s Danner Hall.
“Our
fundraiser will send Delta College Culinary Arts students to Italy to study
Italian heritage food and wine,” said culinary arts instructor Mark Berkner.
“Last summer, Delta’s Culinary Arts Foundation sent three students to study in Italy with the Marco Polo Institute for Mediterranean Culture and
Tourism."
The all-expense paid 17-day trip includes courses at four different
culinary schools from Anzio to Asti. "This is a program of a lifetime for our students," emphasizes Berkner. “They'll see the world beyond Stockton and
realize their full potentials in culinary arts.”
Chef Berkner points out
that the cost for each student is $4900. Delta’s non-profit Culinary Arts
Foundation hopes to grow the number of students they can send on Marco Polo Institute Study Abroad Italian Scholarships.
Proceeds from this year’s Winter Feast will aid those academic
efforts.
The annual Winter Feast is considered one of Stockton’s culinary gems. Student teams develop a menu within a theme and create stations where they
serve their culinary creations. This buffet style dinner is lively, abundant and
flavorful. It provides an opportunity for attendees to interact with student-chefs as
they share their culinary talents. Local wine and beer appropriate to the station theme
will be available at the no-host bar. Live music and a silent auction are also
featured during this evening of friends, food and fun!
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Support Culinary Arts education at Delta College. See you at Winter Feast 2017!
For tickets ($65) or donations, contact Brittney Howard: bhoward@deltacollege.edu,
209-954-5099. Purchase tickets online at www.EventBrite.com, or, at Delta's Student Chef, located in Danner 108, Monday - Wednesday, 10 a.m. – 2 p.m.
2017 Winter Feast Menu
Hors D’oeuvres Blue Cheese Mousse – fresh radish and chervil on toast points Grilled Eggplant Pinwheels- red and yellow peppers, goat and herbed cream cheeses Shrimp and Scallop Cakes- fresh scallions, ginger, soy sauce topped with siracha aioli Gorgonzola Tartlets- caramelized onion , bacon and fresh thyme
Seafood Bar Whole Poached King Salmon – beautiful display with cucumber and fresh dill yogurt sauce Bay Shrimp Cocktail – classic cocktail with crisp lettuce and horseradish sauce Fresh Pacific Oysters – served on the half shell with lemon or shallot mignonette Oysters Rockefeller- baked oysters topped with fennel, spinach, and parmesan bacon mousse Ahi Tuna Poke Parfai –layered with fresh avocado and mango
Paella Seafood – watch students prepare classic paella, vegetarian option available Potato Croquettes – crispy delights with Manchego cheese and smoked Spanish paprika sauce Lamb Meatballs- baked with rosemary and shallots topped with sundried tomato pesto and feta cheese Paprika Garlic Prawns – sautéed wild black tiger prawns with savory saffron sauce
Pulled Pork Sliders – slow roasted pork shoulder served with sweet rolls and zesty siracha mayonnaise St Louis Pork Spare Ribs – cooked in our Smoke Shack smoker for five hours offered w/ two different sauces House Made Smoked Sausages – Assorted Mustards & Pickles Chili Beans Potato Salad Prepared to order by the students Potato Gnocchi, Cavatapi Pasta and a Gluten Free Option with your choice of Marinara, Roasted Garlic or Pesto Sauces Fresh Herbs, Tomato, Squash, Mushrooms, Sausage, Garlic, Red Onions, Parmesan Cheese
Korean style beef, chicken or tofu Steamed rice, pickled red onion, carrots scallions and cilantro topped with hoisin sauce
Slow Roasted Beef – offered with au jus , horseradish sauce or gravy Grilled Leg of Lamb – Dijon, herbs and mint sauce Whole Roast Pig- prepared in the style of Porchetta rubbed with fennel seed, garlic and rosemary Organic Carrots, Spinach, Brussels sprouts and Potato Gratin
Chicken & Sausage Gumbo – prepared with andouille sausage, chicken, okra and love Blackened Salmon- fresh spinach and Hollandaise sauce Red Beans & Rice Corn Bread
Dessert Station --- Baking and Pastry Class Extravaganza!
Don’t miss the sweet selection of chef Halabicky and his students as they take over the lower section of Danner Hall and transform it into a pastry wonderland! Pumpkin Roulade, Pecan Pie, Cheesecake, Yule Log, Chocolaté Pot de Creme Bread Pudding and Whiskey Sauce, Cookies, Ice Creams, Spice Cakes and Much, much, much more…only $65 per person
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