March 2, 2005
Tasters Guild pleases palates
Culinary Institute students dish out delights at auction
By
Herald staff writer
Andalusian spiced mushrooms, lamb stuffed grape leafs, shushi, antipasta and Flemish style pork tenderloin with herbed spatezle were just a few of the dishes prepared by students of the Great Lakes Culinary Institute for the Tasters Guild 11th annual scholarship auction on Friday.
A sell out crowd of 450 enjoyed outstanding international cuisine as well as wine tasting featuring local and select regional and international wines while perusing items available for auction.
The event, held in the Hagerty Center at the Great Lakes Campus of Northwestern Michigan College to provide scholarship support to culinary students, has become an annual favorite.
"Everything is wonderful. When it's supposed to be spicy, it's spicy. Some flavors are very subtle, just like they should be" said Rose Hollander of Suttons Bay.
"I tend to question the students about how things are prepared. All of the students are very well informed. They educated me on some things. I've been here a few times and it seems to have stepped up each year, it is very exciting to see," Hollander noted.
First time participants were also delighted with the quality of food and drink.
"The food is outstanding, and such an assortment of food, wine and people," said Bill Keane of Traverse City.
"I'd come back next year in a heartbeat," Keane said.
Trish Fiebing of Traverse City is equally impressed with the Institute's program.
"This is the most wonderful concept that could have happened for our community. To be able to attract some one like program director Fred Laughlin to come and set up this program. I think that in a couple of years we will be really well known here," Fiebing said.
Second year student Jim Sexton of Kalamazoo shares Fiebing's enthusiasm.
"This program has been everything I thought it would be and more. It's not often you get to work with brand new state of the art equipment. I have learned so much," Sexton said.