Visiting Chef Series and Hospitality Students: A Palatable Pairing
– Photos by Jennifer A. Cline, writer/editor-One College Avenue
Culinary arts and systems student Darren J. Layre, of Hatboro (in gray hoodie) offers his view on one of the dinner’s food and wine pairings during a classroom session with McClure.
Brian McCLure, beverage director for The Greenbrier in White Sulpher Springs, W.V., offers a session for students, many who would serve as the Visiting Chef Dinner’s sommeliers.
A finely dressed table awaits its guests.
Cy C. Heller, a culinary arts and systems student from Milton, portions guinea fowl for the second course.
Culinary arts technology student Arthur Carroll, of Williamsport, one of the evening’s sommeliers, shows a bottle of Poggio Bonelli, Tramonto d’Oca, Sangiovese/Merlto Blend from Italy, which was paired during the fourth course with bourbon-braised lamb shank.
Culinary arts and systems students Sarae D. Davis (left), of Nescopeck, and Brianna R. Helmick, of Hershey, help to assemble a “trout napoleon” for the first course.
Dallas A. Tyree, a culinary arts and systems student from Stillwater, performs quality control.
McClure talks with guests about the evening’s pairings in Le Jeune Chef Restaurant.
The first course: applewood smoked, cured trout with smoked trout mousse and microgreen salad.
Laura Tornichio-Vidal, northeast territory sales manager for Guittard Chocolate, talks about the farming of cacao beans.
Amy Rosenfield, owner of Mon Aimee Chocolat, shares information about chocolate origins and tastes.
An attentive audience learns about cacao trees.
Students examine cacao beans.