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Bistro Savoir Interactif

Escovitch fish with peppers over greens  Asian dumplings on plate with chopsticks, soy sauce and green salad.

Turkish meatballs on a plate.  Wine and Cheese with fruit stock art

Bistro Savoir Interactif
Food-and-Wine-Fest-logo

November 1, 2018 | 5:45 PM | Eckburg Auditorium
$100/person

In partnership with the Savannah Food and Wine Festival, Savannah Technical College Foundation brings you a culinary travel adventure with elegant tasting opportunities, take-home recipes and great wine selections. Enter a $5 Fish Bowl raffle at each station.

Work alongside Savannah Culinary Institute chef instructors for an international culinary adventure:

  • Turkey: Make Kofte (traditional meatballs) with Chef Gearry Caudell. Served with Hunkar begendi (eggplant puree), and Piyaz (white bean salad)
  • China: Make two types of dumplings (edamame veggie filling and meat filling) with Chef Zebulon Berry. Served with stir fry.
  • Jamaica: Make pickled peppers to take home with Chef Alex Lewis. Served with Red Snapper Escovitch over vegetables.
  • Wines of Australia: Guided pairings/tasting of five wines with Chef Jean served with sausage rolls with chef-made filling, grilled prawns, mini meat pies, and pavlova.

French 75 champagne cocktail with lemon slice and cherry

 

Guests will be greeted with a French 75 cocktail: gin, cointreau, champagne with lime juice.

 

 

 

Advance tickets: $100. Proceeds will support the Patrick Ansley Williams Scholarship for culinary and hospitality students at Savannah Technical College. Seating is limited to 120.  The event is 21+ and all IDs will be checked. No one under 21, please.

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