Adjunct Faculty Dinner
April 5, 2006
|Hospitality programs director Doug Fee congratulates baking instructor Rita Bohlumbohm (an MCCC alumna) on her students' desserts.||Garde Manger students' creations graced the Fruit Sculpture station.|
|Doug Fee explained the Fruit Sculpture station to Pamela Price.||Some of the crowd that enjoyed the meal.|
|Amanda Nixon and Cory Combs served Crab & Langoustine Martinis at the Salad Station.||Lisa Dormevil served Iberian Shrimp to Joanne Maisto at the Fish Station, while Paul Beekman prepared the next batch.|
|Sandra McCurdy waited for Ursula Wiszowata and Nick Ignorato to dish out Pecan Crusted Duck Breast at the Duck Station.||Dawn Ross and Sherley Mathelier showed off the sensational desserts at the Friandises Table.|
|At the Carving Station, Nick Meisberger slices Chili-Rubbed Pork Loin while Dan Affrime carves Roasted Bison Strip Loin (from a New Jersey bison farm).||Former student Oz Livingston, left, who came back to volunteer, is shown with Prof. Chris dePagnier and part-time Teaching Assistant Rodney Wright.|
|Edna Funez, Robert Cassidy and Paulina Aleksander enjoyed some of the food that they helped to prepare.||Student Nancy Manket pauses for a taste.|
|Amanda Cosma relaxes with Stacy Kim and Nick Ignorata.||Student Tanya Santana helped with the clean-up.|
Volunteer Pete Angelini enjoys a laugh.
Teaching Assistant Frank Benowitz arranged all purchasing for the event -- tastefully and under budget.
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