"Fine Food, Film and Fun" Fundraiser Dinner to Feature SUNY Delhi's Award Winning Culinary Team

DELHI, NY (05/27/2010)(readMedia)-- A "Fine Food, Film and Fun" fundraising dinner to support SUNY Delhi's Culinary Team, which will compete in the American Culinary Federation (ACF) National Championship in Anaheim, Calif. this summer, will be held on Wednesday, June 16, at 6 p.m. in Alumni Hall.

The evening will feature the meal that Delhi's Culinary Team will present at the 2010 ACF National Championship. The meal, which includes four courses and wine pairings, will be prepared by the team members as part of their daily preparation for the national competition. The menu is as follows:

• First Course

Seared Diver Scallop with Lobster Terrine and Corn Emulsion

Wine: Lamroeaux Landing Riesling - Seneca, New York

• Second Course

A Tasting of Tomatoes with Handmade Mozzerella

Wine: Parducci Chardonnay – Napa, California

• Third Course

Seared Loin of Beef with Braised Ox Tail Hash, Broccolini, Pepperonata and Maderira Sauce

Wine: 337 Cabernet Sauvignon – Napa, California

• Fourth Course

Pistachio Gateau with cherry sorbet

Wine: Wyndham Estate Bin 555 Sparkling - Australia

Following the dinner, the screening debut of a new trailer of the Kent Garrett Production "Mise En Place" will be shown. The documentary is following Delhi's Culinary Team's quest for the national title. The production, which is currently being filmed and will be released the summer of 2011, is supported in part by the New York State Council on the Arts Decentralization Program, administered in Delaware County by the Roxbury Arts Group, and the A. Lindsay and Olive B. O'Connor Foundation, with fiscal sponsorship and technical assistance from the MARK Project, Margaretville, N.Y.

After the screening, culinary team members and their coaches, James Margiotta and Victor Sommo, as well as advisor Tom Recinella, will conduct a question and answer session for those who would like to know what it takes to compete at the national level.

SUNY Delhi's culinary arts program is regarded as one of the best in the country. The program offers students a firm foundation in which to start their careers as culinary professionals. It progresses through basic skills dealing with Garde Manger, baking, sauces, stocks, etc., to the capstone course, Signatures by Candlelight, a full service fine dining restaurant that is open to the public and operated by SUNY Delhi students. In addition to the core classes, there are numerous culinary electives offered to help each student customize their portfolio of education. Depending on their interest or direction in the field, students can choose from electives such as advanced meat cutting, culinary competition, advanced pastries and confections, and culinary sculpting, which uses 300 pound ice blocks made on campus by culinary students in the college's own ice sculpting lab.

The "Mise En Place" screening and Q & A session will begin at 8 p.m. and is free and open to the public. The "Fine Food, Film and Fun" Dinner is $65 per person. Reservations are requested as seating is limited.

To make a reservation or for more information, please contact SUNY Delhi's Center for Business and Community Services at 607-746-4545.