Johnson County Community College
Press Release

College Information and Publications
913-469-8500
Julie Haas, Associate Vice President, Marketing Communications, ext. 3120
Peggy Graham, Writer, ext. 3425
Tyler Cundith, Sports Information Director, ext. 3122

8/14/09
Story by Peggy Graham

JCCC hosts Sustainability Expo and Dinner

OVERLAND PARK, Kan. —Johnson County Community College is hosting a Sustainability Expo and Dinner on Thursday, Sept. 10, in the Regnier Center. The expo will showcase local farmers, meat producers and vendors of specialty products from 4-7 p.m. in the Regnier Center’s Atrium. A gourmet dinner with locally grown food paired with Kansas wines follows from 7-9 p.m. in the Capitol Federal Conference Center.

The event is planned as an educational evening. Guests have the opportunity to meet with local farmers and private food producers to discuss the field-to-plate process and efforts toward sustainability. Samples and products for sale will be available.

Food from vendors and students in the JCCC sustainable agriculture practicum will be incorporated into the five-course meal.  In addition to food and drink, Ecco Elvis performs right before dinner, and a special documentary, Family Farm Memories, will be presented during the dinner.

The menu is:

Amuse Bouche
sweet onion and mushroom duxelles with oven-dried heirloom tomatoes

Appetizers
crisp corn cakes with roasted red pepper sauce and basil pesto

Salad
seedless watermelon with shaved fennel, radishes, tear drop tomatoes, goat cheese, roasted pecans and herb vinegar

Entrée
grilled bison tenderloin with late harvest berry sauce, purple potato mash and roasted green beans
(vegetarian option upon request)

Dessert
peach crisp with blackberry coulis and minted crème fraiche
(Kansas wine pairing with each course)

The expo and dinner are hosted by JCCC’s Foundation, Dining Services and staff committed to sustainability.

Cost of the dinner, including wine, is $65; $20 benefits the Student Environmental Alliance. Make reservations by Sept. 8 at JCCC Foundation Online at http://www.jccc.edu/foundationonline.  For more information, contact Timothy Johnson, JCCC executive chef, at tjohns81@jccc.edu.

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