February 28, 2001
Tasters Guild: Delicious event
Auction benefits culinary arts
By Carol South
Herald contributing writer
Great food for a great cause.
That was the theme Friday night at the Park Place Dome as more than 275 eager epicures gathered for the 7th Annual Tasters Guild Benefit Auction. While sampling the best offerings of students in Northwestern Michigan College's Culinary Arts program, plus wines from six area vineyards, attendees also participated in a variety of auctions. In all, the evening raised $15,295 for scholarships, a $3,500 jump over the previous year.
These scholarships will be awarded to students in NMC's Culinary Arts and Hospitality divisions to defray the costs of their second year of studies. Handing out scholarships totaling $5,500 from funds raised at last year's event to seven students was a highlight of the evening.
Besides being a lot of fun for everyone, the evening was an investment by members of the Tasters Guild of Traverse City in the future of the hospitality industry. By using the money they raise every year to promote studies in programs near and dear to their hearts (and tastebuds), members of the Taster's Guild promote good food and wine in the community.
"This evening is very important to our industry," said Darric Fogarelli of the Wine Taster's Guild who helps organize the event every year. "The growth and enhanced professionalism of fine dining is what we want to see in our area."
From the show the students put on Friday night, the future couldn't be brighter.
Twenty-two first-year Culinary Arts students hosted eight stations, each focusing on a different regional cuisine, including Asian, Southwest, Caribbean, Spanish and Italian. Each team chose the menu, researched ingredients and cooking methods and did all the advance prep work. Everything from pasta to sushi to fried plantains graced the tables, with a variety of gooey confections at the dessert table to finish things off.
Six area wineries came to the Tasters Guild Benefit Auction, pulling corks and pouring samples of their offerings for the enthusiastic crowd. Mark Johnson of Chateau Chantal was on hand for the seventh year, and recalled the now popular event's more humble beginnings.
"I remember the first night, when there were 100 people here and they gave away 70 tickets just to get people here," Johnson said. "It's come a long way.'
With eight 'live' stations, the evening is a high-end catering event of a caliber not normally seen, noted Fred Laughlin, Culinary Arts program director. It is just the sort of experience students need to complement their class and laboratory work.
"We try to build our educational experience around practical events because that reinforces learning," Laughlin said. "I am proud of them tonight."
The first-year students got an assist during the evening from seven second-year students who helped with preparation and cleanup. In addition, students in the Hospitality division worked the floor and helped keep everything running smoothly.
"I help out wherever needed," said Steve Parafin, a second year student in the Resort and Restaurant program who was the evening's house manager for the front of the room. "This event has a restaurant feel to it."
Joe Flebbe of Claire was one of the Culinary Arts students at the event and he relished the chance to shine in public at his chosen vocation. A cook for seven years at various restaurants in the Claire area, he is in his first year in the program.
His team chose a Northwest Michigan theme for their station and served venison cutlets in a wild mushroom brandy sauce. As Flebbe flamb‚ed the cutlets and stirred in the morels and other local mushrooms, he drew the attention of passing diners with his wide smile and cooking flair.
"Where I work, I am tucked away in the kitchen so people don't get to see me," Flebbe said. "This is great."