Savannah Tech’s Bistro Savoir takes pre-orders for second annual Thanksgiving sale

#1420 | November 5, 2013

SAVANNAH –Savannah Technical College’s Culinary Institute of Savannah proudly offers Bistro Savoir featuring desserts and artisan breads for Thanksgiving.

Bistro Savoir from the Culinary Institute of Savannah at Savannah Technical College features the finest quality ingredients that are locally sourced, milled and handmade under the direction of Chef Jean Vendeville, world renowned pastry chef and department head for culinary arts at STC.

Online pre-order sales are available through November 21, or when quantities are sold out. Desserts include: cookies (cowboy, peanut butter), pies (pumpkin, pecan, blondie spiced apple), tarte pure caraibe, red velvet cake, tiramisu, raspberry chocolate mousse tart, dark and white chocolate mousse cake and harvest apple cheesecake. Artisan breads will include muffins (pumpkin, raspberry), dinner rolls, San Francisco sourdough bread, tarte flambé, apple fan tan, many seeds German bread, cabernet blue cheese walnut bread, challah and miche (a six-pound savory loaf). Blended butter spreads are also available.

Orders will be available for pickup at the College’s campuses in Savannah, Liberty and Effingham on Tuesday, November 26. For a pick-up schedule, a complete list of items for sale and to place orders, visit www.bistrosavoir.com.

Proceeds from the sale will go toward the purchase of a commercial wood-fired oven that will be used in the College’s baking and pastry program. The previous Bistro Savoir sales have raised more than $7,500 toward this oven, which will be large enough to accommodate seven 16” pizzas at once, but Vendeville plans to use it for baking bread.

Savannah Tech’s baking and pastry program that was developed by the College to teach the art of creating tasty baked goods, pastries, and confections, from traditional bread baking to beautiful showpieces. Students learn a variety of international and classical pastries and desserts using basic and advanced techniques, which meet industry quality standards. More than 70 students are currently enrolled in the baking and pastry program.

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. The application deadline for new students in spring semester 2014 is December 18, 2013. For more information about Culinary Arts at Savannah Tech visit: www.facebook.com/ChefJeanVendeville.

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