Bon appetitte in Greene

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WAYNESBURG – Greene County Career and Technology Center is the place to be from 11:30 a.m. to 1:30 p.m. Friday as its culinary arts students present the 24th annual GCTC Culinary Arts Holiday Luncheon Buffet. The cost is $10 per person and helps to support additional events that will be undertaken by the culinary arts students.


The 35 students from the combined morning and afternoon culinary classes will join their talents to prepare and serve the buffet under the direction of instructor Dan Wagner.


“I have a very talented group of students this year. There are a lot of budding and aspiring future chefs among them,” said Wagner. “I’m really pleased with them and hope the community comes out to support them at the buffet.”


Beef brisket, spicy lemon shrimp skewers, turkey, ham, stuffed pork loin, jambalaya, chicken stuffed with feta cheese and spinach are just some of the entrees that will be offered.


Salads will include a cucumber, seafood, watercress with avocado and oranges, fruit and 19 others.


Among the side dishes will be rice pilaf, twice baked potatoes, baked beans with mushrooms, and corn O’Brien.


To top it all off, there will be an assortment of desserts, including a banana’s foster table.


Adding to the festive ambiance of the buffet will once again be the Waynesburg High School Choral Ensemble, under the direction of Bridget Montgomery. Members of the high school band also will provide selections for the entertainment of those dining.


The buffet has typically served more than 300 patrons in previous years. It helps students hone their skills as they work toward a spot to attendthe presidential inauguration from Jan. 17-21 in Washington, D.C.


“I will be taking a little less than previous years. The way it stands right now I will only be able to take five and that is going to be an extremely tough decision to make,” Wagner said, noting the talent from his young students to his most senior is outstanding. This will mark the fourth presidential inauguration students from the GCCTC Culinary Arts Program will participate in.


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