A special culinary series at Johnson County Community College featuring cuisine from Germany and Oktoberfest.

Date: Oct. 30, 2009
Time: 6:30 p.m.
Place: Capitol Federal Conference Center, Regnier Center, Johnson County Community College
Campus Map (PDF)

• Cost is $59 per person.
• Space is limited.
• Make your reservations now.
• Register online or call 913-469-2323 to register by phone.
  
• For more information, call Diann Handy at 913-469-3836.

Menu

Station one

• Tossed garden salad German style dressing
• Marinated vegetable salad Pumpernickel, pretzels and caraway rye bread

Station two

• Grilled knockwurst and bratwurst
• Served with mustards, condiments, home-style sauerkraut and Bavarian style Cheese

Station three

• Braised pork shoulder with horseradish
• Sweet and sour green beans
• Spatzle

Station four

• Chicken marinated with dark beer, braised with forest mushrooms and cream
• Beef rouladen stuffed with pickled vegetable cooked in a red wine sauce
• Warm German potato salad
• Braised red cabbage with golden raisins

Station five

• Baked apples with streusel topping
• Black forest cake

Beer station

• Various German beers

About Chef Gary Hild, CEC

When it comes to making great food, Chef Gary’s love for cooking is exceeded only by his passion for teaching and mentoring others.

He savors the opportunity to teach frequently at the Culinary Center of Kansas City, and is also Chef Consultant at Unity Village near Lee’s Summit, Mo.

There he and the staff provide food for more than 400 employees as well as for guests at various social and corporate events and retreat guests from all over the world.

His career as executive chef spans more than 30 years, and ranges from hotel kitchens (Marriott, Registry Hotel, Embassy Suites) to starting and operating his own catering company (New Century Catering).

Chef Gary’s interest in nutrition and a healthy lifestyle is expressed in a broad range of cooking styles. After running 17 marathons he relates well with the needs of amateur athletes.

He sharpens his talents by taking classes at the Culinary Institute of America’s campus in Napa Valley. He was named Chef of the Year 2007 by the Kansas City Chef’s Association, and is involved in leading many of their educational activities.

Divine Dining is a partnership between JCCC’s community services and hospitality management.