Westmoreland County Community College’s Chefs’ Table features rendition of low-country boil
Westmoreland County Community College Center for Culinary Arts and Hospitality students and faculty presented the annual Chefs’ Table fundraiser for the WCCC Educational Foundation on Nov. 2 at the WCCC Youngwood campus.
Riding the popular wave of international fusion cuisine, the sold-out “Urban Chic” dinner featured a take on the low-country boil with shrimp, mussels, clams and house-smoked sausage accompanied by stone-ground grits and potato gaufrette. Appetizers were new bite-size renditions of tried-and-true local favorites like stuffed cabbage and halupki.
Greeting guests iwere WCCC President Tuesday Stanley with Royce and foundation President Philip McAlister with Marie. Dinner chairs were Mary Catherine Motchar and Marcy Park.
Program graduates entering the Culinary Arts/Hospitality Hall of Fame were Robert Boyd, corporate training director for Canyon Ranch in Tucson.; and Chris Cwierz, pastry sous chef at The Cosmopolitan in Las Vegas.
Diners learned of a new culinary arts and hospitality scholarship in memory of longtime Chefs’ Table supporter, the late Ruthie Diffenderfer, established by her family.
On the guest list: Daniel andAnn Obara, Ron andJoann Eberhardt, Dennis Diffenderfer, David Diffenderfer, Ron Ott, David andSusan McDonald, Chad andAmy Amond, Gene andTrudy Ciafre, Bonnie Lewis, Jim Clayton, Bud andEllen Smail, Dick andCushie Dickert, Pat Wallace andKim Dickert Wallace, George Shaner andMichael Philopena and Lana Booher.
Also,Bill andPhil Dymond, Andrew Barnette andElizabeth Contreras, Rob andLee Liermann, David andBridget Johnston, Pat andJan Condo, Larry andBetsy Larese, Nancy Heider, Lindsay Heider, Doug andKaren Weimer, Vince andSharon Schiavoni, Lorrie Paul Crum andMelissa Bradey andCorey Berish.