School of Hospitality to Host an Evening of PA Food, Beverages

Published 10.23.2012

Corporate Relations
Business, Arts & Sciences
Baking & Culinary
Business & Hospitality

Pennsylvania College of Technology’s School of Hospitality will host “An Evening of Pennsylvania Food, Beer and Wine” on Nov. 14, offering opportunities to learn more about the pairing of fine beer and wine with food and to benefit the Peter Hellermann Scholarship Fund.

Scheduled at 6:30 p.m. in the college’s Le Jeune Chef Restaurant, the evening also provides a valuable learning experience for students in the School of Hospitality. The Catering class, taught by Chef Michael J. Ditchfield, instructor of hospitality management and culinary arts, planned the menu using exceptional food products from regional growers. The class will staff the kitchen on Nov. 14.

In addition, students in the Principles of Bakeshop Production class, taught by Chef Sue Major, assistant professor of baking and pastry arts and culinary arts, will prepare the evening’s dessert.

The six-course meal will showcase not only Pennsylvania food producers, but also Pennsylvania-made beverages from Tröegs Brewing Co. in Hershey and Chaddsford Winery in Chadds Ford. Each course will include a brief explanation of the food and beverage pairings by Chef Paul E. Mach, assistant professor of hospitality management and culinary arts.

“This is the first time we’ve offered a tasting event with both wine and beer to help folks compare and contrast the pairing of food with beer and wine,” said Fred Becker, dean of hospitality at Penn College. “Pairing food with wine is common, but pairing food with beer is not as common, although there are lots of opportunities to pair beer with food.”

The menu for the event:

First Course

Smoked trout tower: Cedar Springs trout with marinated cucumbers and onions

Chaddsford Winery, "Naked" Chardonnay, 2009

Tröegs, Sunshine Pils

Second Course

Roasted red-beet salad with mild horseradish vinaigrette and micro greens

Chaddsford Winery, Pinot Grigio, 2011

Tröegs, DreamWeaver Wheat Ale

Third Course

Herb-crusted chicken confit and galantine chicken with pickled fennel and cranberry gastrique

Chaddsford Winery, Pinot Noir, 2011

Tröegs, HopBack Amber Ale

Fourth Course

Braised barbeque oxtail with mustard spaetzle and barbequed pretzel-crusted vegetable croquette

Chaddsford Winery, Merlot, 2009

Tröegs, Dead Reckoning Porter

Fifth Course

Pumpkin mousse on ginger snap wafer with caramel ice cream and tangy pomegranate coulis

Chaddsford Winery, Spiced Apple, NV

Tröegs, Flying Mouflan


Coffee, tea and mignardises

 Net proceeds from this event will be permanently restricted and invested to generate income used for scholarship awards from the Peter Hellermann Scholarship Fund. Hellermann, who retired after nearly 10 years as general manager of the college’s Le Jeune Chef Restaurant in 2007, had a hospitality career that spanned 50 years and two continents. The scholarship benefits full-time students in the School of Hospitality.

Tickets for “An Evening of Pennsylvania Food, Beer and Wine” are $75 per person. To register for the dinner, call the Special Events Office at 570-320-5229 or email Special Events.

To learn more about the academic programs offered by the School of Hospitality at Penn College, call 570-327-4505.

For more about the college, email the Admissions Office or call toll-free 800-367-9222.