The Gourmet Dinner: A Tribute, April 19 & 20

The Department of Hospitality Management, Advanced Food and Beverage Management class presents the Spring 2013 Gourmet Dinner: A Tribute, featuring Mark Segal of the 100 Club as executive guest chef:

The Gourmet Dinner: A Tribute
Mark Segal, Executive Guest Chef
Stillings Dining Hall – UNH, 20 Ballard Street, Durham, NH
Friday, April 19 & Saturday, April 20, 2013
Cocktail Hour 5–6 pm, Dinner Served, 6–8 pm
Tickets: $60

The Department of Hospitality Management, Advanced Food and Beverage Management class presents the spring 2013 gourmet dinner — a tribute to the history of the Gourmet Dinners. Drawing on the inspiration from those before, our dishes will offer unique interpretations of dishes from the past, as we recreate a menu-influenced by the triumphs of our alumni that is uniquely our own.

Mark Segal is the Executive Chef at The One Hundred Club, a reputable private club in Portsmouth, New Hampshire. He began cooking at a young age at his family owned restaurant is New Haven, Connecticut. Chef Segal graduated from the Culinary Institute of America and worked at Biba in Boston under famed Lydia Shire. He moved west to work alongside many experienced and acclaimed chefs at restaurants like Patina, Campanile, and Joe’s Restaurant in Venice. He then moved back East to open Pesce in Portsmouth. After a successful two-year stint, he joined The One Hundred Club and has been there since October of 2004.

Executive Chef Segal is passionate about giving back to the community and incorporates sustainability into his work. In his ten plus years in the community, Chef Segal has been heavily involved in organizations such as Share Our Strength, Chefs Collaborative, Slow Food Seacoast and Seacoast Local.

Purchase tickets

At multiple times during the academic year, Advanced Food and Beverage students majoring in Department of Hospitality Management delight the University community with themed Gourmet Dinners. The Gourmet Dinners are an opportunity for students to apply fundamentals learned through classes in the program, and give the students real-world, hands-on experience. Students are responsible for all aspects of the event: planning and preparing the menu, selling and marketing the event, managing finances, and creating an enjoyable night for all who attend.

For more information:

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