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Savannah Tech to host Big Pig Fundraiser

Savannah Culinary Institute student chefs will host a Big Pig Fundraiser feast to benefit the Patrick Williams Scholarship Fund for 2020. The pre-order meal pack (feeds six) features three smoked meats, three gourmet sides, two barbeque sauces, artisan cornbread and dessert for $140.

Meals will be available to pickup from noon until 6 p.m. on Thursday, November 5 at the Eckburg Auditorium at Savannah Technical College (5717 White Bluff Road, Savannah, 31406). The deadline to pre-order meals and merchandise is October 28.

Big Pig Take Out Menu (feeds six):

  • House-prepared French garlic sausage (2 lbs)
  • Applewood smoked pulled pork (3 lbs)
  • Spare ribs (two slabs ribs)
  • Two sauces (8 oz. each):
    • Smoked hickory sauce
    • Alabama white sauce
  • Smoked gouda mac and cheese
  • Bacon braised collards
  • Southern style baked beans
  • Cheddar jalapeño cornbread
  • Apple crumble

Savannah Culinary Institute classes will prepare the items as part of instruction for Fall semester including Garde Manger (charcouterie, smoking), Front of the House (help assemble meals), Retail Production (cornbread, crumble), Principles of Cooking (sides, sauces).

The fundraiser also includes merchandise including apron ($15) and t-shirts ($20 and up for adult sizes and $15 for child sizes).

Due to COVID-19 large group gathering restrictions, the STC Foundation’s annual Interactif event has been canceled along with the Savannah Food and Wine Festival. Interactif previously funded the Patrick Williams scholarship.

In the past six years, Bistro Savoir Interactif raised more than $65,000 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.

The amount of the contribution for the Big Pig Fundraiser feast, which is deductible for federal income tax purposes is limited to the excess over the value of the goods or services provided by Savannah Technical College Foundation. The tax-deductible portion of the gift is estimated to be $100.

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.

About 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.