Savannah Tech to host Bistro Savoir Interactif
2014 Kickoff Event for Savannah Food and Wine Festival
SAVANNAH – Savannah Technical College will host Bistro Savoir Interactif in partnership with the Savannah Food and Wine Festival at 6:30 p.m., on Friday, September 19 in the Eckburg Auditorium (5717 White Bluff Road, Savannah, 31405).
“The Savannah Food & Wine Festival was born out of a spirit of giving back to our community,” said Michael Owens, co-founder of Savannah Food & Wine Festival and President/CEO of Tourism Leadership Council. “We’re thrilled to see this being realized with the 2014 kickoff event, Bistro Savoir Interactif. Chef Jean Vendeville and his team of students never disappoint, and the menu they have prepared is sure to delight.”
Bistro Savoir Interactif will feature six stations with elegant tasting opportunities paired with wine selections, chef demonstrations and take-home recipes. Stations will include appetizers, seafood, main course, dessert, cheese and a special sugar sculpture demonstration featuring students assembling blown sugar art. Cost is $100 per person with proceeds supporting the Patrick Ansley Williams Scholarship at Savannah Technical College. Seating is limited to 150.
The evening will be hosted by the American Culinary Federation 2014 Chef Educator of the Year Chef Jean Vendeville. Appetizers include rabbit terrine with crostini, sweetbreads with brown butter, toasted almonds, cranberries and golden raisins, along with pheasant galantine. The seafood course includes diver scallops with grits, kedgeree served with coconut shrimp and mango chutney, along with ceviche. The main course is a mini tournedo Rossini with foie gras, shaved truffle, croquette potato and baby sprouts. Dessert features artisan chocolates made with ice wine, madras, caramel, as well as macaroon and verrine. The cheese station will offer poached figs with Montrachet goat cheese, candied pecans, honey comb, and Wisconsin cheese.
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.
“With 100% of the proceeds going to the Patrick Williams Scholarship Fund, we’re delighted that this event will raise money for students studying hospitality and culinary arts—future Savannah Food & Wine participants,” said Owens. “Patrick was an amazing member of our hospitality family in Savannah, and we’re fortunate to honor his memory through this lively, interactive event.”
The Patrick Ansley Williams Memorial Scholarship Fund 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.
Savannah Food & Wine Festival
The Savannah Food & wine Festival takes place throughout Savannah, November 10- 16, 2014, 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.savannahfoodandwinefest.com on Twitter @SAVFoodWineFest #SAVFandW and Facebook at Savannah Food & Wine Festival.
About the Savannah Technical College’s Culinary Institute of Savannah
Under the direction of the American Culinary Federation’s 2014 Chef Educator of the Year Jean Vendeville, Savannah Technical College offers associate degrees in Culinary Arts along with Baking and Pastry. The Culinary Institute of Savannah has earned distinction as one of the top four culinary programs in the country according to the American Culinary Federation (ACF). Vendeville has assembled a top-notch team of faculty, who have each earned national ACF certification under his leadership. For more information about STC Culinary Arts visit: www.facebook.com/ChefJeanVendeville.
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#1501 | August 12, 2014
Media Contact: Amy Shaffer, APR
912.443.5512 or ashaffer@savannahtech.edu
A unit of the Technical College System of Georgia, Savannah Technical College (Savannah Tech) is the premier provider of career-ready technical education in Coastal Georgia, offering a comprehensive range of nearly 150 market-driven programs, preparing students for high-demand careers including Aviation Technology, Cybersecurity, Health Sciences, Logistics & Supply Chain Management, Automation & Robotics, Information Technology, Culinary Arts, Public Services and more. With campuses in Chatham, Effingham, and Liberty Counties, Savannah Tech serves more than 13,000 credit and non-credit students with a variety of pathways to success, including dual enrollment programs for high school students and specialized support services for military veterans and their families. Beyond academics, Savannah Tech is an economic and community development partner, collaborating with industry leaders to provide customized training programs, assessment services, and continuing education opportunities. For more information, visit www.savannahtech.edu.
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).
Savannah Technical College complies with the Technical College System of Georgia (TCSG). The TCSG State Board prohibits discrimination on the basis of an individual’s age, color, disability, genetic information, national origin, race, religion, sex, or veteran status (“protected status”). No individual shall be excluded from participation in, denied the benefits of, or otherwise subjected to unlawful discrimination, harassment, or retaliation under, any TCSG program or activity because of the individual’s protected status; nor shall any individual be given preferential treatment because of the individual’s protected status, except the preferential treatment may be given on the basis of veteran status when appropriate under federal or state law.
