Last weekend, we started the new weekend session for CAS. We have now surpassed the 130 student culinary milestone.  Secondly, we were asked to support the 32^nd annual Riverbank Wine and Cheese Expo.  Chef Diane delighted the crowd on Saturday with panna cotta with a port wine reduction. We followed up with a Sunday show as well.  Chef Melissa did a fresh mozzarella and  peppered strawberry kabob with balsamic; then to finish her time entertained with a series of fruit carvings.  The Thursday before, we hosted one of our culinary classes for the public- canning and preserving the harvest.

This week we are entertaining on campus with our Advisory boards; in addition, we also did our 3^rd event at the Gallo Center for the performing arts.   And if that wasn’t enough for our busy schedules, I almost left out the 125^th anniversary of the McHenry Mansion earlier this month.  

We are setting a new standard for all the events; not to just show up, but to be the best food, best arranged and provide outstanding service.  All of the events above have inspired the rewards of outstanding comments from guests and hosts.  We still set the standard for education and we now support it even better with our outstanding commitment to support local organizations.

-Chef Paul

This entry was posted on Friday, October 17th, 2008 at 12:07 pm and is filed under Chef Paul Topping. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.