Join UNH for a Night of Sustainable Eats

Students of the Advanced Food and Beverage Management class from the University of New Hampshire Whittemore School of Business and Economics’ Hospitality Management Department are hosting a six-course Gourmet Dinner. Tasteful Contradictions to be held Friday, October 22 and Saturday, October 23, at Stillings, 20 Ballard Drive, Durham, NH, will begin with a cocktail hour at 6 o’clock followed by dinner at 7 o’clock. The fall dinner delves into the topic of contradictions. Guests will discover everything from contrasting colors and nontraditional beverage pairings to unconventional flavors in every dish.

“The gourmet dinner is a great opportunity for our class to bring UNH and the local community together. This experience is unlike any other in our college career and we are forced to overcome new and exciting challenges which will help us in our future,” states Allison Lowe, UNH Fall 2010 Gourmet Dinner Director of Marketing.

In keeping with a community-minded focus, ingredients from many local farms and vendors are utilized to prepare the menu. Starting with the hors d’oeuvres, Chips and Dip allows guests to experience the finest tempura batter made from New Hampshire’s premier craft brewery Smuttynose, based in Portsmouth, NH. Dipped in the tempura batter, kale and other vegetables also come from the UNH Organic Garden Club.

The delicious rub for the Espresso Rubbed Quail includes maple syrup from Sugar Momma’s Maple Farm, a family owned producer found in Northwood, NH. Maple syrup made the old fashion way, by boiling the sap of local maple trees over a wood fire until thick and sweet, is also infused into the candied beets that accompany. Sugar pumpkins are provided by Coppal House Farm, located in Lee, NH.

Dole & Bailey is providing regional sirloin for the main course through the New England Family Farms program, where they focus on purchasing sustainable meat from area farmers. They are also providing quail for the above course from Vermont.The wintered greens are from Garen Heller of Garen’s Greens for the salad course. The bacon is home cured by Amy Winans, Hospitality Mangement Lecturer with the help of Dan Winans, Director, Dual Major in EcoGastronomy. The pig, from Breezy Hill Farm in South Berwick, ME, was purchased whole to reintroduce whole animal utilization to UNH Nutritional Science and Hospitality Mangement students.

Gelato Fiasco, based out of Brunswick, ME, is providing both the intermezzo and the grande finale for the dinner. In keeping with their business’ motto: “Inspired by Italy. Perfected in Maine,” the refreshing Cucumber Lime Sorbet is being produced in small batches from scratch. A creamy Ricotta Brown Sugar ice cream pairs with the Spice Cake for dessert, using the best ingredients of Maine milk and natural sugar cane.

Milk, cream, eggs and yogurt used throughout the menu are provided by Brookford Farm. The farm is a certified organic farm practicing sustainable agriculture in Rollingsford, NH. Organic farming is more than just a standard – it’s also a philosophy of working with the land.

Tasteful Contradictions Menu

Cocktail Hour

Figs and Creamy Goat Cheese
Balsamic, Fleur de Sel

Chips and Dip
Romanesco, Baby Carrot, Wax Bean, Kale

Watermelon and Pumpernickel Cube
Red, Yellow, Preserved Rind

Pickled Quail Egg
Beet, Yellow Curry

Dinner

Chilled Red Pepper Soup
Mint Oil, Crème Fraiche

Espresso Rubbed Quail
Pumpkin, Beet, Nasturtium

Cucumber Lime Sorbet
Lavender Shortbread

Local Beef Sirloin
Celeriac, Gruyere, Yellow Tomatoes

Wintered Greens
Warm Cider Vinegar, Bacon, Flowering Herbs

Spice Cake
Ricotta Brown Sugar Ice Cream, Pomegranate Syrup

A tremendous amount of thought and creativity went into planning a menu that will surprise and entertain your palate. Please enjoy and remember… it’s the difference that’s delicious!

Tickets for ‘Tasteful Contradictions’ are $60 per person and can be purchased online at http://www.wsbe.unh.edu/gourmetdinner.

The UNH Department of Hospitality Management combines business fundamentals as well as classes geared toward the service industry sector. Hands-on education proves to be a strong and integral part of the experiential and academic curriculum. The department also offers the first-ever EcoGastronomy Program, which integrates UNH’s strengths in sustainable agriculture, hospitality management, and nutrition to offer a unique academic program emphasizing the interdisciplinary, international, and experiential knowledge that connects all three fields.

The University of New Hampshire, founded in 1866, is a world-class public research university with the feel of a New England liberal arts college. A land, sea, and space-grant university, UNH is the state’s flagship public institution, enrolling more than 12,200 undergraduate and 2,200 graduate students.

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