Hospitality Management and Culinary Arts Students…

As many of you know, the Hospitality Management Department served lunch to 1750 volunteers at the U.S. Senior Open golf tournament on July 31^st .  The department requested help for this grand opportunity to cater for a national event, and would now like to thank all of the students and faculty/staff who contributed their time and talents.  Students who volunteered may pick up a certificate of recognition, signed by Steve Cornelius, Department Chairperson, and Randy Hixon, ACF Jr. Culinary Competition Team Coach, in room 13420.  The following volunteers helped turn this event into a huge success!  THANK YOU and congratulations on a job well done!

U.S. Senior Open

July 25-31

NCR Country Club

Culinary Arts/Volunteers Lunch Menu

Salads:            Pasta Salad – Tri Colored Rotini Pasta with Fresh Rstd Red & Green Peppers and an Italian Rstd Red Pepper Vinaigrette   Dressing – 600 ea. 3 oz portions

Fruit Salad – Assorted large diced melons, red and green grapes, canned pineapple chunks and fresh halved strawberries – 600 ea. 3 0z. portions

Red Skin Potato Salad – Cooked red skin potatoes, onions, celery, Ranch Dressing – 600 ea. 3 oz. portions

Entrees:          Smoked Salmon Caesar Wrap – Smoked Salmon chunks, Romaine Lettuce, Red Onion Slices, Caesar Salad Dressing, Flour Tortilla – 400 ea. 6 oz. total weight

                         Kahlua BBQ Pork Shoulder Sandwich – Slow Roasted Pork Shoulder wrapped in Banana Leaves and pulled, Chef Steve’s own BBQ recipe on a Home-made Hard Crusted Roll, assorted condiments, and In-house-made potato chips – 3 to 4 oz pork portion, 550 total

                        Honey Rstd Turkey Breast Jarlsberg Swiss cheese on a House-made Hoagie Bun, assorted condiments – 3 oz. turkey/1 oz. cheese – 550 total

Vegetarian Sushi – Shiitake mushrooms, cucumbers, pickled ginger, carrots, diakon radish, sushi rice, wasabi paste,  soy sauce and nori –250 total servings