April In Paris Thanks

On Sunday night the Ivy Tech Hospitality Students prepared a 7 course wine dinner for 464 of Indiana's best wine-o's (I mean that in the most loving way). Each year as we prepare for our annual fund raiser I look back and reflect on the education we have provided the students and am amazed at what they are accomplishing. For 3 days straight all the second years students work together to produce a meal that is higher in quality then most meals you could get a la carte anywhere in the nation. Many of these students have never even worked in a restaurant yet, some didn't even know what mire poix was just 12 months earlier. And there they were, right in front of my eyes, making food that still makes my mouth water just thinking about it.

The event helped us to raise money to send students to France to study culture and hospitality for 2 weeks this summer. This is an experience that will be the most memorable of our students lives. Additional monies will be used for scholarships.

1st Course Chilled Smoked Duck Marbré with a Rhubarb Gastrique, Micro Greens and Caramelized Ramp Coulis this was served with a Cotes Du Rhone Malbec Rose

Entremets Wild Mushroom Croquemboucheon a nest of Angel Hair Spring Vegetable with Mousseline Sauce this course as well as the fish course below were served with a Red Burgundy (Pinot Noir). It was served in a way that has been used by the wine stewards at Alinea in Chicago to show the versatility in wine. It was served chilled to 50 degrees for the mushrooms. this brought out softer edges in the wine and the fruitiness was subdued. Then as it warmed in the glass, the wine married with the fish course. The warmth brought out the aromas of cherry and rich vanilla.

Fish Pan Roasted Sea Bass with a Barolo Vanilla Sauce on a nest of Napa Cabbage with Toasted Sesame Seeds

Intermezzo Cabernet Shallot and Basil Granité. many people commented that this was better then what Wolfgang Puck was doing in California with his Granites.

Entrée Beef Tournedos topped with Foie Gras White Truffle Périgourdine Sauce accompanied by duo of Asparagus, Baby Carrots and Fingerling Potatoes. Chateau Thomas in Plainfield stepped up and donated their 2005 Cabernet Sauvignon from California with this full-bodied Entree.

Salad Warm Goat Cheese with Burnt Strawberries Champagne Vinaigrette and Bitter Greens served with a sparkling wine from Alsace.

Dessert Opera Torte with Muscat Crème Anglaise and Caramelized Cocoa Nibs. Served with Muscat from Loire France.

Thank you to the staff of The Fountains for allowing us to take over the building for the day. Thank you to all the Ivy Tech Staff and Faculty that have made this event so successful. Especially Lauri Griffin, who has been leading this event for 13 years now. Thank you to the students, many of whom only slept a few hours over the weekend. Thank you to all the vendors that donated products to the event. And, most of all thank you to all who have supported the program through the attendance at this event.