The next themed UNH Gourmet Dinner, Tracing Roots—A Coast-to-Coast Culinary Experience, on Friday, April 27th and Saturday, April 28th, features guest chef, Benjamin Hasty, Executive Chef at When Pigs Fly, and Joe Yonan, the food and travel editor of The Washington Post and the author of Serve Yourself. Hospitality students will compose six courses using local, seasonal ingredients that explore the roots of American cuisine and highlight each area’s unique influence and background:
UNH Gourmet Dinner: Tracing Roots — A Coast-to-Coast Culinary Experience
Stillings Hall, 20 Ballard St, Durham, NH
Friday, April 27 & Saturday, April 28, 2012
Cocktail hour and Joe Yonan book signing, Serve Yourself: 5 – 6 p.m.
Dinner: 6 – 9 p.m.
The University of New Hampshire may not be home to the famed kitchen stadium of the Food Network’s “Iron Chef” competition, but a Seacoast-area chef who competed on the popular television show will pull out all the stops as he works side by side with students from the University of New Hampshire Whittemore School of Business and Economics at the next gourmet dinner April 27 and 28, 2012.
The UNH Department of Hospitality Management welcomes Benjamin Hasty, executive chef at When Pigs Fly and “Iron Chef” competitor, as the guest chef for the dinner, and Joe Yonan, the two-time James Beard award-winning food and travel editor of The Washington Post and the author of Serve Yourself: Nightly Adventures in Cooking for One.
“Working with Ben and Joe has been such a privilege for the gourmet dinner team. They both have been more than willing to share their experiences and ideas throughout the process, which has consistently pushed the class to exceed the potential of this dinner,” said Yolanda Tselepidakis, marketing director for the spring gourmet dinner.
The six-course gourmet dinner “Tracing Roots” will incorporate regional cuisines of the United States using local and seasonal ingredients. The menu includes handmade charcuterie, oysters on the half shell, chicken-fried short ribs, and ginger-peach hand pie. Smuttynose Brewing Co. also will share its highly anticipated beer during the dinner. Attire is formal, as the dinner is a fine dining experience.
As the guest chef for the dinner, Hasty has been working closely with the UNH students organizing the event. Hasty attended culinary school at the Atlantic Culinary Academy in Dover and apprenticed with Thomas Keller at The French Laundry in Napa Valley, Daniel Boulud in his Manhattan establishments, and Rob Evans at Hugo’s in Portland.
The event also will feature Joe Yonan, the two-time James Beard award-winning food and travel editor of The Washington Post and the author of Serve Yourself: Nightly Adventures in Cooking for One. Born in Georgia and raised in Texas, Yonan moved to Boston after college to work in newspapers. He was a food writer and travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Washington Post’s food section. His work from the Boston Globe and Washington Post has appeared in three editions of the Best Food Writing anthology.
The dinner begins at 5 p.m. at Stillings Hall, 20 Ballard Street, Durham, with a cocktail hour, which will consist of passed hors d’oeuvres, signature drinks, and a book signing with Yonan. During dinner from 6 to 9 p.m., Yonan will read an excerpt from Serve Yourself.
Dinner tickets are $60 per person. There is a limited amount of seats. Tickets can be purchased at www.wsbe.unh.edu/gourmetdinner. For more information or questions about the dinner, contact Donna Stickney at Donna.Stickney@unh.edu.
For more information: www.wsbe.unh.edu/gourmetdinner