Savannah Culinary Institute Chefs to host Bistro Savoir Interactif 2018
SAVANNAH, Ga. – Savannah Technical College will host Bistro Savoir Interactif in partnership with the Savannah Food and Wine Festival at 5:45 p.m., on Thursday, November 1 in the Eckburg Auditorium (5717 White Bluff Road, Savannah, 31405).
“This is absolutely one of my favorite events of the year,” said Michael Owens, co-founder of Savannah Food & Wine Festival and President/CEO of Tourism Leadership Council. “There’s just something special about an evening dedicated to the appreciation of great food, wine, education all in the name of supporting the Patrick Williams Scholarship fund. This event is so important to the mission of the Savannah Food & Wine Festival to fundraise and increase awareness of local non-profits organizations and funds.”
Bistro Savoir Interactif will feature four destinations stations along with appetizers and desserts. Guests will travel around the world with elegant tasting opportunities paired with wine selections at the destination stations with take-home recipes. Three stations will feature chef demonstrations where guests work alongside chefs to learn techniques of making two types of Asian dumplings, Turkish meatballs and pickled peppers. Chef Vendeville will provide insight for a Australian wine pairings with sausage rolls with chef-made filling, beef sliders with beetroot and pavlova at one of the stations. International cuisine will include China, Turkey, Jamaica, and Australia.
Cost is $100 per person with proceeds supporting the Patrick Ansley Williams Scholarship at Savannah Technical College. Seating is limited to 120. Advance tickets may be purchased online: www.savannahtech.edu/BistroSavoirInteractif.
The evening will be hosted by the American Culinary Federation 2014 Chef Educator of the Year Chef Jean Vendeville. Guests will sample red snapper Escovitch over vegetables, Turkish meatballs with tzatziki and traditional Turkish salad and Asian stir fry along with, artisan breads, cheeses and charcuterie, artisan chocolates.
Attendees will have the chance for $5 fish bowl raffles at each station and the opportunity to bid on a private Chef’s Table Dinner for 10 with Chef Vendeville.
In the past four years, Bistro Savoir Interactif raised more than $55,000 to benefit the Patrick Ansley Williams Memorial Scholarship Fund. This scholarship was started in 2012 by Bill Dickinson to honor the late Patrick Williams. Five $1,000 scholarships are awarded annually to STC culinary and hospitality students with a minimum 3.0 grade point average, who are selected by the College’s scholarship committee. Funds are applied toward tuition, fees, books and required supplies.
STC scholarship funds are managed by the Savannah Technical College Foundation, a 501 (c)3 organization whose sole purpose is to raise private funds to support the mission of Savannah Technical College. Gifts are tax deductible to the fullest extent of the law.
In June, the STC Foundation purchased 7 West Bay Street as the new location for an expansion of the College’s Culinary Arts program. The expansion will more than double the available instructional space for Culinary Arts and Baking& Pastry Arts. Senior level (second year) students will take classes and work in the bakery and restaurant. The hands-on, real-world experience in the restaurant will allow students the opportunity to apply techniques learned in the classroom to practical use, complete a required field placement, and gain first-hand experience in running a restaurant and serving the general public.
Savannah Food & Wine Festival
The Savannah Food & Wine Festival takes place throughout Savannah, November 5-11, 2018, with celebrity chefs and winemakers, connoisseur dinners, one-of-a-kind culinary, spirits, wine and beverage experiences. The most up-to-date festival information is available on the website: www.savannahfoodandwinefestival.com on Twitter @SAVFoodWineFest #savfw and Facebook at Savannah Food & Wine Festival.
About the Savannah Technical College’s Savannah Culinary Institute
The Savannah Culinary Institute, an American Culinary Federation-accredited culinary arts program, has been described as the “best in the U.S.A” by its ACF accreditation review board. According to his committee chair, the Culinary Institute of Savannah, offering ACF-accredited diploma and degree programs in culinary arts, has gone “well over and above the standards and expectations for a technical college teaching facility.” The committee recommended that the program receive the maximum accreditation time of seven years, when the average is three years. Culinary Arts and Baking & Pastry Arts associate degree graduates have a 100% placement rate in their field since 2015. The program has earned regional and national recognition with ACF-sponsored competitions. For more information visit: www.savannahtech.edu/SavannahCulinaryInstitute.
#1907 | August 10, 2018
Media Contact: Amy Shaffer, APR
912.443.5512 or email@example.com
Savannah Technical College serves Coastal Georgia with quality, market-driven technical education with campus locations in Chatham, Effingham and Liberty Counties. Serving more than 10,000 credit and non-credit students annually, Savannah Tech offers nearly 150 different instructional programs in Aviation Technology, Business and Professional Services, Industrial Technology, and Health Sciences in addition to Adult Education classes, industry-specific training and continuing education. The College serves as an economic and community development partner for the region, offering corporate and customized training and assessment programs for business and industry.
Savannah Technical College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award associate degrees, diplomas and technical certificates of credit. Questions about the accreditation of Savannah Technical College may be directed in writing to the Southern Association of Colleges and Schools Commission on Colleges at 1866 Southern Lane, Decatur, GA 30033-4097, by calling (404) 679-4500, or by using information available on SACSCOC’s website (www.sacscoc.org).