Friday, September 7, 2012

EcoGastronomy Alumni Help Out with This Fall's Department of Hospitality Management Gourmet Dinner

The Hospitality Management Department at the Whittemore School of Business and Economics would like to invite you to our upcoming Gourmet Dinner. The events have taught our students hands-on industry experience over the past five decades.

Once again this fall we are hosting a barn dinner on September 14 & 15, 2012 to be held rain or shine at Woodman Farm in the beautiful and historic white post and beam barn. Attire is trendy casual and walking shoes without heels are highly recommended. Dress in layers as New England weather can quickly change. Prepare to relax, take in the scenery, take a farm tour if interested and share a night out with old friends and new. Expect high-end food in a dramatic, yet informal setting. 

Local foods and whole ingredients will be spotlighted. And we are fortunate to have three well-respected and talented alumni—2011 graduates—teaming to produce a beautiful evening.

The Crew
Emily Goldman, Ryan Millian and Kayla Oteri are 2011 University of New Hampshire graduates with a bachelor’s degree in Hospitality Management and EcoGastronomy. The three were part of the first group of students to graduate with a degree from the new EcoGastronomy program, as well as being a part of the abroad experience at the University of Gastronomic Sciences in Bra, Italy.  Through the EcoG capstone, the three were able to explore their passions in hospitality and sustainability—Emily in social dining, Ryan in sustainable corking, Kayla in organic and conventional beef.
The three have been involved with the Gourmet Dinners since their freshman year, hosting their own in the spring of 2010 including Sinful Indulgence and Tutto Toscana. During their senior year, they were teaching assistants for the class.
Food memories, as broad as a single ingredient or the atmosphere of which it is consumed, are an essential part of living. Fresh, local products coupled with good company and travels around the world have turned into some of their fondest memories. In coming together again for Twilight Dinner at Woodman Farm to put to the test some real-world experiences, Emily, Ryan, and Kayla hope to create those food memories for guests.

Front of the House Guru
Emily Goldman, Assistant Manager at The Country Club in Chestnut Hill, Massachusetts, the oldest country club in the United States, runs the banquet department as well as oversees all food and beverage operations. Her greatest passion is to work with high quality food and wine. She works closely with the Club’s Certified Master Chef and beverage department to plan and execute the club’s food and wine focused events. They share the same values for local food and fresh products, to create events similar to the Twilight Dinner at Woodman Farm. Emily is also an active member of Club Managers Association of America and serves on the New England board as a member of the International Wine Society. She is pursuing her Certified Club Manager designation.

Wine Expert
Originally from the Maine seacoast in Wells, Ryan Millian now resides at Fort Point in Boston. He works in the North End at a wine shop, The Wine Bottega. The shop specializes in all-natural, organic and biodynamic wines. He runs their Farm-to-Glass program, similar to a CSA concept, as well as organizing the weekly tastings and events. Ryan hopes to continue to increase his knowledge in the wine industry. Prior to working at The Wine Bottega, he worked for Gelato Fiasco in Brunswick, Maine. At Gelato Fiasco, they create artisanal gelato using local milk and the freshest ingredients from scratch daily. Through these experiences, Ryan continues to thrive in the food and beverage industry. 

Executive Chef
Kayla Oteri’s passion for cooking and event planning was a result of her time as executive chef for Sinful Indulgence Gourmet Dinner in 2010. The following year, after graduation, she returned to Nantucket for another summer where much of her foodie lifestyle is fueled. There, a fellow “Nantucketer” pushed her to pursue a back of the house position doing what she really loves—cooking. In 2011 under the Chef and Owner Michael Leviton, at Lumiere in West Newton, MA, she lived the glamorous life as the Garde Manger cook, learning more about high-end food service. Like Michael, she has an appreciation for good quality and fresh ingredients, not to be disguised or altered. Kayla has also worked at sister restaurants The Pearl and Boarding House on Nantucket. She currently works at Millies in the front of the house, enjoying island life.

A farm tour will be offered during the cocktail hour.

Tickets are selling fast as there are only 60 seats available per night. Last fall the dinner sold out within two weeks. For more information about the dinner and to purchase tickets, visit

We hope to see you!

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