Friday, April 27 and Saturday, April 28, 2012
Stillings Hall
20 Ballard Street
Durham, NH 03824
Cocktail hour
and
Joe Yonan book signing, Serve Yourself
5-6:00 PM
Dinner 6-9:00 PM
The Department of Hospitality Management, Advanced Food and Beverage Management class presents: Tracing Roots—A Coast-to-Coast Culinary Experience. The Gourmet Dinner boasts dishes inspired by the character and flavors of various regions of the United States. Using local, seasonal ingredients, hospitality students will compose six courses that explore the roots of American cuisine and highlight each area’s unique influence and background. Using our nation’s unique food culture as a muse, this dinner fuses diverse attributes into a complete coast-to-coast dining experience. The evening begins at 5pm with a cocktail hour featuring Washington Post food section editor, Joe Yonan who will sign books for sale and share an excerpt from his latest cookbook Serve Yourself.
Guest Chef, Benjamin Hasty, Executive Chef at When Pigs Fly found a home in the kitchen at age 13. Growing up on a farm in Southern Maine gave Ben an early respect for ingredients, where they come from, how they're grown, harvested and used. He maintains that respect in everything he does. Ben attended culinary school at the Atlantic Culinary Academy in Dover, New Hampshire, and apprenticed with Thomas Keller at The French Laundry in Napa Valley, Daniel Boulud in his Manhattan establishments and Rob Evans at Hugo's in Portland. Additionally, Ben appeared on Food Network's Iron Chef, with culinary legend Mary Dumont.
Joe Yonan is the two-time James Beard Award-winning Food and Travel editor of The Washington Post and the author of “Serve Yourself: Nightly Adventures in Cooking for One,” which Serious Eats called “a truly thoughtful, useful, and incredibly delicious book.” He was born in Georgia and raised in Texas, moving to Boston after college to work in newspapers. He was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post’s Food section, for which he also writes an award-winning monthly column and occasional feature stories. His work from the Globe and Post has appeared in three editions of the “Best Food Writing” anthology.
Joe is spending the year in North Berwick, Maine, on leave from the Post to work on two more book projects.
At multiple times during the academic year, Advanced Food and Beverage students majoring in Hospitality Management delight the University community with themed Gourmet Dinners. The Gourmet Dinners are an opportunity for students to apply fundamentals learned through classes in the program, and give the students real-world, hands-on experience. Students are responsible for all aspects of the event: planning and preparing the menu, selling and marketing the event, managing finances, and creating an enjoyable night for all who attend.
