Five Star Event Earns Five Stars
From the moment you entered the first floor hallway near the 6th Street Bakery at the downtown campus on April 3, you felt special and important. Student chefs were waiting to greet you and lead you to registration. On the way, you were offered homemade chocolates. The line was surprisingly long, but didn’t take too long to navigate.
After checking in, there was a coat check, as if you were at a fancy restaurant. Students guided you to the elevators and directed you to the sixth floor of the main building. After exiting the elevator, you entered a magical and delicious area. You were greeted with homemade pretzels and guided to many different kinds of food.
It was the eighth year for the Five Star Food and Wine Evening, held by the Milwaukee Area Technical College Foundation, Inc. All proceeds went to the Hospitality students and faculty (Culinary Arts, Baking, Hotel/Hospitality and Meeting and Event Management) to support scholarships and continuing education opportunities. The event was open to the public.
Norman Kox has attended all eight years and said, “I enjoy a sampling of everything. Where else can you get a variety of food? Students do a great job. I haven’t had a disappointing year yet.”
The event was held in the large cafeteria and rooms surrounding it. You could go from the European Café room to the seafood table. The longest line all evening was the seafood line. The Boulangerie table also had quite a line, but the room I heard about most from the guests was the Farm to Table room. The Farm to Table room had meals such as Toasted Barley Risotto with River Valley Ranch Mushrooms and Squash and Heirloom Bean Ragout with Sorghum and Garlic Braised Duck. The Boulangerie table had breads and cheeses.
It was the most delicious spread you could ever imagine. Everyone was so kind and gracious and wanting you to try everything! Financial aid director, Camille Nicolai said, “It’s great to support the cause and I love to eat and bid on cakes.”
Besides the opportunity to bid on cake toppers, there was also a silent auction, 50/50 raffle, wine pull, and certificate tree. There were over 150 bottles of wine to win. The certificate tree held certificates to local businesses.
In addition to the European Café, Boulangerie table, and Farm to Table room, other rooms included Spanish Tapas, Artisan Grilled Cheese and International Cuisine, which featured Asian and Central American foods. In the main room, there was also Charcuterie, which included Carolina BBQ Smoked Pork, a sausage station, and more. Stupendous Soups offered four different homemade soups. And the Local Smoke table had a selection of locally sourced, sustainably raised meats and poultry.
And what meal is not complete without dessert? You could dip fresh fruit in a chocolate dipping station, eat specialty pastries, and behold the beautifully decorated cakes.
Helen Miller, Business division said, “That’s my favorite – chocolate.” I couldn’t agree more. I can’t wait to see what year nine holds. If it’s anything like year eight, it’ll be great.
My name is Kirsten Schmitt. I joined the MATC Times because I was on my high school paper and really enjoyed the experience. I wanted to enhance my experience...