LBCC prepares to host its annual "Tate of the Harvest," festival put on by students involved in the co-curricular culinary arts program. After meeting each Tuesday over the course of the term, Athena Petterson (left) and Soren Skinner (right) carve poached pears and shape bread in preparation hours before the banquet begins.
Some of the staff members help the students transform LBCC's Commons into an elegant banquet scene with the chosen designs by the students that complement their "fall" theme. From name specific placement cards to the live violin music, the students coordinated, designed, and tested every detail for LBCC's Taste of the Harvest.
After guests arrive, the students in the back kitchen snap into action by plating several of each of the three courses so that servers my quickly and efficiently transfer them to their carefully counted guests. They use a pre-planned guide to help them plate the selected dish with options of a gluten-free course as well.
With three carefully selected courses chosen by the students involved in the cocurricular culinary arts program, a beer pairing compliments the main course of pork roulade with wild Oregon foraged mushrooms, and pumpkin spice bread pudding. Beers are pre-poured during the banquet for the servers to bring to the dining hall as requested by each guest.
Before the dinner, the guest patiently waits after being guided to their assigned seat in the tastefully decorated commons area on LBCC campus. Many of the guests include friends, family, donors, and regulars from the Santiam Resturant.
After ten weeks of planning, the servers and the cooks serve their guest's the last of the three freshly prepared dishes made from ingredients from local farmers' markets picked out by the students. The guests enjoy the final dessert which includes poached pears gram crust with gan du jor with ice cream topped with a candy cane cap.
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