Gala Dinner & Auction
The Saints Tempting Your Palate
“Far East Meets Northwest’”
The students of MHCC’s Hospitality & Tourism Program invite you to the
23rd Annual Gala Dinner & Silent Auction.
Saturday, February 22, 2014
Silent Auction and Wine Reception
To be held at the
University Place Hotel
310 SW Lincoln
Price: $ 70 per person
With options for an overnight package at the University Place Hotel
Gala Dinner & Silent Auction produced by the Hospitality & Tourism students with
This Year’s Executive Chefs:
Caprial and John Pence
The Mt. Hood Community College (MHCC) Hospitality and Tourism program’s 23rd Annual Gala Dinner and Silent Auction on Feb. 22 will feature a fusion of Pacific Northwest and Asian style cuisines. This year’s theme is “Far East Meets Northwest.”
The dinner and auction will be held Feb. 22 at the University Place Hotel in downtown Portland, 310 S.W. Lincoln St., 97201. Doors will open at 5:30 p.m. for auction viewing and dinner will be served at 6:30 p.m.
Tickets are $70 and can be purchased with reservations by calling the Hospitality and Tourism Club at 503-491-7698 OR by RSVP form located at the bottom of this page.
About the Chefs
Caprial and John Pence are known for their extraordinary restaurants and Learning Channel cooking series “John and Caprial’s Kitchen.” The chefs are nationally recognized for their “farm to table” style of cooking, using locally grown fruits, vegetables and meat in their dishes. In addition to their cooking show, Caprial and John have published many cookbooks and operate a cooking school. Caprial was honored with a James Beard Award.
Gala Dinner Menu
Shrimp Fritters with Chili Dipping Sauce
Bruschetta with Eggplant Walnut Hummus, topped with Tomato Jam
Humbow stuffed with Spicy Pork Sausage
Tomato Broth with Duck Confit Wontons, topped with deep-fried Shiitake Mushrooms
Pork Brisket slow roasted and glazed with Orange and Soy
on a bed of Five Spice Seasoned Vegetables
Dark Chocolate Cake with Candied Hazelnut Crust, topped with
Ginger Chocolate Sorbet, finished with Warm Ginger Sauce