DEARBORN — The Henry Ford Community College Hospitality Studies Department will hold its fundraising event, Courses III: Chef’s Scholarship Dinner, at 6 p.m. Oct. 27 in its student-run restaurant, Fifty-One O One.
Tickets are $45, with $30 of the proceeds going to the Hospitality Studies Department scholarship fund. The $30 donation is tax deductible. A cash bar offering beer and wine will be available.
The event is open to the public. To purchase tickets, send checks or take cash to the Foundation Office, Room 326 in the Andrew A. Mazzara Administrative Center on the main campus, 5101 Evergreen Road, Dearborn, MI, 48128-1495. Note in the memo section of the check that it is for the hospitality scholarship dinner.
For credit card purchases – Visa, Mastercard, Discover – go to the Foundation Office’s “Make a Gift Online” website at my.hfcc.edu/RegForms/donation.asp. Upon checking the Annual Scholarships box, put “hospitality scholarship dinner” in the comment section.
The theme for the dinner is wild game. An assortment of hors d’oeuvre comprised of hickory-smoked bison sausage, pheasant won-ton with plum sauce, Michigan turkey and vegetable herb terrine, and mushroom bruschetta will be available. The soup will be rich duck consommé with enoki mushrooms and strips of duck breast garnished with a fine brunoise of vegetables.
The main entrée is roast saddle of venison and stuffed quail with a Black Star Farms Pinot Noir demi-glaze garnished with a house-made timbale of Michigan vegetables and pumpkin in creamy herbed boursin cheese, served with a Yukon Gold mushroom-shaped potato.
“With today’s economic climate, more and more people are returning to school to either hone their skills or train for a new career,” said Eric Gackenbach, lead instructor for Hospitality Studies. “For many, this return to school is a financial hardship. ‘Courses III’ is a fundraiser to provide much needed assistance to students studying culinary arts or hotel restaurant management.”
Fifty One O One, in the Student and Culinary Arts Center, is run by students who will enter the workforce as hotel and restaurant managers, chefs, dining room personnel and other positions in the food service industry. The students are assigned and rotated throughout the various stations in the kitchen and dining room.
For further information, call (313) 845-9620 or go to 5101.hfcc.edu/.