Visiting Chef Series and Hospitality Students: A Palatable Pairing

Published 03.02.2015

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    The School of Business & Hospitality welcomed three guests during the latest edition of its Visiting Chef Series last week. Brian McClure, beverage director of The Greenbriar, a luxury resort in White Sulphur Springs, West Virginia, worked with the school’s faculty to develop a menu that exemplified how wine can be paired with foods that are salty, sweet, sour, bitter or umami. He then visited the school last week to share his expertise with students and with guests at the Visiting Chef Dinner, where he introduced each course and its accompanying wine and circulated to speak with guests about the pairings. Also sharing their know-how with students were Laura Tornichio-Vidal, northeast territory sales manager for Guittard Chocolate (which donates all of the chocolate the school uses each year) and Amy Rosenfield, owner of Mon Aimee Chocolat, a retail specialty shop in Pittsburgh (and the regional distributor for Guittard). The pair offered two chocolate-tasting sessions to School of Business & Hospitality students and employees, helping them to discern flavors and textures in chocolate and how they  might be paired with other flavors. The five-course Visiting Chef Series dinner on Friday, prepared and served by students and faculty, raised funds for student scholarships.


    – 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.

    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.

    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.

    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.

    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 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.

    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.

    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.

    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.

    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.

    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.

    Amy Rosenfield, owner of Mon Aimee Chocolat, shares information about chocolate origins and tastes.

    An attentive audience learns about cacao trees.

    An attentive audience learns about cacao trees.

    Students examine cacao beans.

    Students examine cacao beans.

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