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

November 1, 2018 | 5:45 PM | Eckburg Auditorium

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 along with a silent auction for a special chocolate and wine tasting for 20, a custom special-occasion cake and the Chef’s Table Dinner for ten with 2014 American Culinary Federation National Chef Educator Chef Jean Vendeville.

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

  • Turkey: Make Kofte (traditional meatballs) with Chef Gearry Caudell. Served with Hunkarbegendi (eggplant puree), and Mercimek corbasi (red lentil soup).
  • 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; beef sliders with beetroot 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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