Gastronomic Dinner serves up fine food and wine April 6 and 7

An evening fit for royalty – that’s what guests will enjoy at the annual Gastronomic Dinner at Malaspina University-College in Nanaimo April 6 and 7.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Culinary Arts Chef <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Craig Rogers has developed an “inspired menu” with flavours ranging from oyster, crab, and shrimp to grilled rack of lamb and more.

Each course will be paired with a selection of fine wines, including some that are 20 years old.

But food and wine connoisseurs better hurry – tickets for the six course dinner are going fast.

The Gastronomic Dinner is annual fundraiser to support student scholarships for Malaspina’s Culinary Arts and Hospitality Management programs. It’s also an opportunity for students in both programs to showcase and practise what they’ve learned.

“Each night (Thursday or Friday) we can accommodate up to 36 guests,” said Ashraf Hassib, an instructor in the Hospitality Management program. “This will be a memorable fine dining experience that you’d expect in a famous hotel like the Empress in Victoria. The elegant evening will feature not only outstanding food and wine, but white-glove cloche service, meaning the main course will be presented on plates covered with silver domes."

The Gastronomic Dinner begins at 6 pm both nights with a reception featuring canapés and sparkling wine in Malaspina’s Demo Kitchen at the Nanaimo campus. A six course dinner follows in the Discovery Room Fine Dining Restaurant.

Chef Rogers said the first two courses will focus on local seafood, including sidestriped shrimp in ravioli, Dungeoness crab, oysters and house cured sablefish. Servings of smoked duck, apple strudel, and rhubarb and lemongrass sorbet will follow.

The main course consists of grilled rack of lamb with wild mushroom crust, potatoe gnocchi tart, chard and oyster mushrooms, followed by a salad of fresh asparagus and wild greens. Guests will also enjoy the pastry chef’s selection for dessert.

“Each course will be appropriately paired with a selection of fine wines,” added Rogers, “including a Spanish wine from 1985 and an Italian wine from 1987 served at Thursday night's dinner. Two French wines (Bordeax 1986) will be served to our guests Friday evening. These wines have been Malaspina University-College property for years and cellared on the premises. The cost of these wines today would be astronomical,” added Rogers.

Guests attending the Gastronomic Dinner will feel comfortable in business attire to formal dress. Tickets are $125 per person (taxes included), and all proceeds support student scholarships. For reservations, call Hassib at 740-6133.