DINNER 12: Thursday, January 12, 2006

This evening, our trip up the ‘culinary ladder‘ continued as Wendy & I were guests at the first-ever (hopefully first annual) College of Pharmacy Etiquette Dinner hosted at the Midwest Culinary Institute at Cincinnati State Technical and Community College.

A faculty member and I assisted one of our students in organizing the event, and it was a real pleasure to see it come together so well. Nearly 50 students attended a lecture by Chef Jeff Sheldon of Cincinnati State about the finer points of business etiquette. After the lecture, we went to the Summit Room Restaurant at the college to put the skills into practice over a multiple course gourmet meal.

The food was well-prepared by Chef Treon’s Production Cooking class. We enjoyed a side-by-side red-and-green soup (red pepper and split pea), a composed salad (complete with hard-to-stab grape tomatos), a poached salmon with crawfish sauce, polenta, and broccoli in hollandaise. Dessert was a lovely poached pear with two sauces.

The evening was entertaining and informative. Hopefully this becomes an annual event!