School of Hospitality to Host Wine Expert, Pairing Event
In a learning opportunity for Pennsylvania College of Technology students and a benefit for scholarship funds, the college will host a "California Food and Wine Pairing" event, featuring a gourmet "California fusion" menu created by students in the School of Hospitality, paired with selections from the Eberle Winery in Paso Robles, Calif.
Gary Eberle, the winery's founder, will be on hand for the Oct. 12 event, describing each wine's characteristics as diners compare each course's wine and food pairings. During his visit to campus, he will lecture in wine-and-beverage management and hospitality management classes.
Eberle, a Pittsburgh native and former defensive tackle for The Pennsylvania State University, where he earned a degree in biology, is one of the Paso Robles region's winemaking and grape-growing pioneers. His interest in wine began while completing graduate work in cellular genetics at Louisiana State University. The interest led him to pursue a doctorate in enology from University of California, Davis.
Eberle cofounded the Estrella River Winery (now Meridian Vineyards) in 1973, and in 1982, he opened his 40-acre estate winery with the premiere of the 1979 Cabernet Sauvignon. Today, Eberle Winery handcrafts 25,000 cases of wine each year from surrounding estate vineyards and consistently remains one of the highest award-winning wineries in the United States.
The event's California fusion menu will be prepared by students in the School of Hospitality's Regional American Cuisine course, under the direction of Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts, and the Contemporary Desserts course, under the direction of Chef Charles R. Niedermyer II, instructor of baking and pastry arts/culinary arts.
Tickets for the "California Food and Wine Pairing" are $75 per person. Net proceeds from this event will benefit the Penn College Foundation General Scholarship Fund. To reserve seats, call the Special Events Office at 570-320-5229 or email .
The menu courses and accompanying wines are:
First Smoked salmon pillow on a bed of seasonal mixed greens, blanketed with mild horseradish
Eberle Winery, Syrah Rosé, 2008, Paso Robles, Calif.
Second Oregon mushroom cappuccino
Eberle Winery, Sangiovese, 2007, Paso Robles, Calif.
Third Scallops francaise with pumpkin, ginger squash risotto, seasonal vegetables, finished with white wine and lemon
Eberle Winery, Viognier, 2009, Paso Robles, Calif.
Fourth Roasted squab with chestnuts, Brussels sprouts and chanterelle mushrooms
Eberle Winery, Zinfandel, Steinbeck/Wine Bush 2007, Paso Robles, Calif.
Dessert Almond pear tart with mascarpone cream and chamomile syrup
Eberle Winery, Estate Muscat Canelli, 2009, Paso Robles, Calif.
To learn more about the academic majors offered by the School of Hospitality, call 570-327-4505 or visit online .