SCTC Culinary Arts hosts Tenth Annual Food and Wine Pairings

GRIFFIN — The Southern Crescent Technical College Foundation and the Culinary Arts Program and Advisory Committee’s tenth annual Food and Wine Pairings, held on Apr. 24 on the Griffin Campus, received well over 200 guests who enjoyed an evening of fine dining, wine, and fundraising. Early estimates indicate that proceeds from the event will exceed $40,000, with the money going to support student scholarships for the Culinary Arts program.

The guests were impressed by the various appetizers, entrees and desserts, all served and prepared by the outstanding and talented chefs and students in the Culinary Arts program. The program is led by chefs Daniel Krinsky, Ciarra Campbell, and Lisa Mobley. SCTC President Dr.



Irvin Clark welcomed the guests and congratulated the Culinary Advisory Committee and stated that they are the pace setter for all of SCTC’s advisory committees. “You are to be commended for your outstanding fundraising efforts on behalf of the Culinary Arts program and all of the students in this wonderful program,” he said. “The Food and Wine Pairings Event has grown in size and has become one of the most popular events at the College,” Culinary Arts Advisory Committee Member Dick Morrow told guests.

“You are privileged to be one of the select few to enjoy the exquisite food and wine pairings tonight in perhaps the most exclusive restaurant around, as this dining experience only happens once a year for two hours. It is indeed a treat to be able to share in this unique culinary experience with so many friends of the college.” The evening began as guests first gathered in the atrium for a reception, where A Sharp Affair played jazz music while guests sipped on the event’s signature drink, Tiger Punch, along with various appetizers including: • Sweet and Salty Chicken Lollipop with a Bacon Glaze • Brie En Croute with Cranberry Jam • Parmesan and Mushroom Tartlet • Smoked Salmon Poke.

The gathering then moved into the Event Center, where guests were able to visit four impressive stations, each with exceptional presentations and service from students. Guests were encouraged to visit the various stations which included: • Roast Sirloin Beef Strip served with Caramelized Onions and Chimichurri, Argentine Beet, Pea and Potato Salad, paired with Noble Vines 337 Cabernet Sauvignon • Sauteed Shrimp with Pineapple Hoisin Mayonnaise, Pickled Vegetables and Soba Noodle Salad with Sesame Oil and Scallions, paired with The Crossings Sauvignon Blanc • Southern Fried Chicken Breast with Cornbread Stuffing and Peach BBQ Sauce, Gruyere Mac and Cheese paired with Lincourt Chardonnay. Always a crowd pleaser, the dessert station featured.

.. • Vanilla Sponge with Strawberry Lemon Jam Petit Fours • Mini Tartlet with a Lemon Curd Mascarpone and Fresh Berries • S’more Bites on an Edible Spoon • Italian Tiramisu Cups Topped with Creme Chantilly and a Chocolate Covered Coffee Bean • Paired with Cavicchioli 1928 Lambrusco.

The Food and Wine Pairing was successful primarily due to the unwavering support of guests as well as its many contributors and sponsors. SCTC President Dr. Irvin Clark expressed gratitude on behalf of the College and thanked those in attendance which were comprised of representatives from area businesses as corporate sponsors and other faithful friends of the College.

Georgia Crown Distributing Company was the in-kind sponsor for the event. Table sponsors included Aerosol Resource Innovations (ARI), City of Griffin- Griffin Power, Dick Morrow, General Storage, Henry County Development Authority, Georgia Power, Impact Office Interiors, Jack Bowdoin, Judge Josh Thacker, Kaska Holdings, Norcom, Inc., Oakbridge Insurance, Sangsin Technology America, Southern Rivers Energy, University of Georgia Griffin Campus, and Worrell Wealth Management Group of Wells Fargo.

The Southern Crescent Technical College Foundation expressed its great appreciation when Foundation Chair Jack Bowdoin stated, “The tie that binds the college and the foundation is that the foundation recognizes the unmet need for funding available to technical education. One of the greatest needs for the college is student scholarships since the college cannot use state funds for scholarships. We are thrilled to be able to hold such an exceptional event to raise funds for these deserving and talented Culinary Arts students.

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