MCC culinary team to compete in state challenge

Inquirer Staff, Journal Inquirer, Manchester, Conn.
·4 min read

Oct. 27—A team of culinary arts and hospitality students from Manchester Community College will compete at the inaugural Connecticut State Culinary Challenge at Gateway Community College in New Haven on Friday from noon to 2 p.m.

The MCC team will compete against teams from Gateway, Naugatuck Valley, and Norwalk Community colleges.

The four teams will compete by creating two savory items — one with a featured ingredient — and a sweet dish to be served at individual college team tables. They will also work collaboratively to create a centerpiece that will include a charcuterie station, cheese bread, fruits, vegetables, and assorted artisan breads.

A panel of judges will decide on four awards that include "Best Table Display," "Best Savory," "Best Dessert," and "Best Utilization of the Featured Ingredient."

All other event attendees will vote on a "People's Choice" award.

Chef Plum of Connecticut Public Radio's weekly food show "Seasoned" is emcee for the event.

The panel of seven Connecticut chef judges will include Emily Mingrone, the first female to ever win the Connecticut Restaurant Association's "Chef of the Year" award in 2021 and chef/owner of Tavern on State in New Haven; Michone Danae Arrington, president/chef, and Donte Jones, vice president/chef de cuisine, both of The Art of Yum in Waterbury and Southington.

The event brings awareness to the colleges' culinary arts and hospitality programs and in supporting growth of a pipeline of workers for Connecticut's restaurant industry.

The event is free but tickets are required.

For more information and tickets, visit: www.eventbrite.com/e/ct-culinary-challenge-tickets-428543614487

Pasta supper

The Ladies Aide Society of the Congregational Church of Somersville, 22 Maple St. in Somers, will host a dine-in Italian pasta supper, with live musical entertainment by a professional opera singer, on Saturday at 6 p.m.

The menu features salad, breads, penne with meatballs, beverage, and chocolate chip ricotta cheesecake.

The cost is $20 per person.

Seating is limited. Call 860-749-7741 or email reservations to somcong@aol.com.

Polish family dinner

COVENTRY — St. Jude Council 4313, Knights of Columbus, will serve a Polish family dinner at St. Mary Church Hall, 1600 Main St., on Saturday from 5 to 6:30 p.m.

The menu: potato and cheese pierogis, kielbasa and sauerkraut, stuffed cabbage, red bliss potatoes, dessert, and coffee, tea, or lemonade.

The cost is $15. Tickets will be sold at the door.

Take-out is available; reservations are not required.

For more information, send an email to Rick Parr at rick.parr@hotmail.com or Dan Garafola at dgarafola.smpc@live.com.

COMING UP

Pancake breakfast

Hillstown Grange, 617 Hills St., East Hartford, will serve a pancake breakfast Nov. 5 from 8:30 to 11 a.m.

The menu consists of pancakes, sausage, coffee, tea, and juice for $5 for adults and $3 for children younger than 14.

There will be two specials at the November breakfast: a lemon pancake with blueberry topping and a hint of Thanksgiving — a sweet potato casserole pancake.

As usual, plain and chocolate chip pancakes also will be available.

The grange's upstairs hall has a library with a special area for reading, playing games, puzzles, or just visiting with old friends. Books are available for a donation to the building fund.

Hillstown Grange is in the Hillstown corner of East Hartford, Glastonbury, and Manchester. Operating since 1888, the grange is one of the oldest agricultural and community service groups in the United States.

For more information on this event, call Frank at 860-690-2945 or e-mail him at: hillstowngrange@aol.com.

For more on Hillstown Grange, visit: www.HillstownGrange.org

Veterans dinner

On Nov. 6, Support Our Soldiers-Connecticut and VFW Post 2083 will hold a "Thank a Veteran" Thanksgiving dinner after packing all the boxes at its Thanksgiving collection and packing event at the Hillstown Grange, 617 Hills St., East Hartford.

Dinner will start at approximately 2 p.m. The main courses will be provided with attendees bringing a salad or dessert to share, if they are able.

This year SOS-Connecticut salutes the 65th Infantry's Puerto Rican "Borinqueneers" of the Korean War." The dinner will feature many Puerto Rican specialties and possibly a display about the brave men of the Borinqueneers.

The dinner is free and is open to veterans, families, and anyone who wants to say "thanks" to the veterans in attendance.

Kitchen help with set up, serving, and clean-up is needed.

If too many people show up, to-go boxes will be handed out to any overflow.

For more information, call Frank Forrest at 860-690-2845 or send an email to: sosconnecticut@aol.com.

Organizations that would like to help are asked to contact SOS and VFW.