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 www.wsbe.unh.edu/gourmetdinner.
We hope to see you!
