Wednesday, November 17, 2010

Don't Miss the December Gourmet Dinner - Local Food and Thinking of Others

A Common Table Dec. 3rd and 4th Featuring Guest Chef Evan Mallett of Black Trumpet Bistro
The University of New Hampshire’s Hospitality Management Advanced Food and Beverage Class will host the Gourmet Dinner: ‘A Common Table’ on Friday, December 3rd and Saturday, December 4
th. The dinner will take place at Stillings, 20 Ballard Drive, Durham, NH. Hors d’oeuvres begin at 6 o’clock followed by a six course dinner at 7 o’clock.

The dinners are completely student run and serve as the capstone experience for the Advanced Food and Beverage Management course. The events have been held for over 50 years and have a strong historical presence on campus. The Gourmet Dinner is a time to slow down and get back to the table.

The students prepare the food from scratch and buy local when feasible. Area suppliers include: Beach Pea Baking Co., ciabatta rolls; Brookford Farm, green cabbage, carrots, milk, cream, eggs; Garen’s Greens at Riverside Farm, watermelon radishes, turnips; The Gelato Fiasco, local cranberry sorbet; White Gate Farm, pears; Applecrest Farm, apples; New Roots Farm, rainbow chard, chili sauce; Heron Pond Farm, scallions, onions, garlic, sweet potatoes, parsnips; Seaport Fish, haddock, Maine shrimp
Hors d’oeuvres
BLT Crisp
House-cured Pancetta, Rainbow Chard, Tomato Chutney
Walnut Brittle, Goat Cheese, Poached Pear
Paella Stuffed Pepper
Maine Shrimp, Saffron, Peppadew Pepper
Pig On A Blanket
House-made Chorizo, Tarragon Mustard,
Puff Pastry

Oregon Truffle Mac n’ Cheese
Mornay Sauce,
Shaved Truffle

Shepherd’s Pie
Local Lamb Dod
ine, Baby Turnips

Cranberry Sorbet
Clementine, Hou
se-dried Cranberries
Main Entrée

Fish and Chips
Line-caught Haddock, Ro
xbury Russet Apple Slaw

Blue Cheese Wedge
Great Hill Blue Dressin
g, Radishes, Bacon Lardons

Handmade Donuts
Zeppole, Peppermint Fudge, Tawny Hot Chocolate

Executive Chef Evan Mallett from Black Trumpet Bistro and his assistance with menu innovation, along with Dover Wine’s arrangement of excellent wine pairings.Promising a memorable evening, guests are invited to recapture warm memories of times well spent. Come in from the cold and eat a warm dinner with the company of friends, old and new at ‘A Common Table.’ All leftover food products will be made into “stone” soup by the students Sunday after the dinner and will be given to Cross Roads House in Portsmouth to feed those who also deserve a warm meal.Tickets for ‘A Common Table’ can be purchased online for $60 per person at

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 undergra
duate and 2,200 graduate students.

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