JCCC Dining Services Wins Gold Medal
Johnson County Community College |
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Criteria for judging included menu, presentation, marketing and overall impression (theme, creativity, innovation and the wow factor). The entry called for a formal copy of the menu, kitchen production sheet, recipes for specialty items, essay explaining the event and photos of food, décor, flowers and artful setups.
The Nerman Gala had five stations. Locations and a partial list of offerings (three per station) are: downstairs with passed appetizers – petite tartlet filled with lobster mango salad, pan-seared duck on crisp walnut raisin bread, smoked salmon on toasted brioche; conference center and west atrium – layered heirloom tomatoes with fresh mozzarella and basil, asparagus proscuitto wraps, rosemary and goat cheese ravioli with a fire-roasted tomato red pepper sauce; raised east café with large ice sculpture – chilled shrimp and cocktail sauce, scallop seviche with fresh mango and cilantro, Kumamot oysters; conference center with art-in-glass theme – martini glasses filled with fresh berries, assorted petite fours and Christopher Elbow and Russell Stover chocolates; and tent – hand-painted cookies, cheesecakes, fruit tarts.
JCCC Dining Services will be honored at the NACUFS National Conference, Washington, D.C., in July, with a chance to win the grand prize within the category, competing against the small- and large-size institutions.
“The Nerman Gala event was a team effort from the kitchen staff to the serving staff,” said Jay Glatz, manager, JCCC Dining Services. “Everyone in Dining Services deserves the recognition and prestige that this medal bestows.”
