SOUTH BEND, IND. (March 4, 2009) - Join Ivy Tech Community College on a culinary road trip across the United States at their seventh Annual Culinary Arts Dinner. The dinner is scheduled for 7 p.m. Friday, April 17 at the South Bend campus, 220 Dean Johnson Blvd., which the chancellor’s reception beginning at 5:30 p.m.

The event is a multi-course gourmet dinner prepared and served by students in the Hospitality Administration Program under the direction of Chef Brent Spring, program chair, and other leading Michiana culinary professionals. 

This year’s cuisine highlights the regional specialties that you might discover as you traveled America’s most famous highways.  Menu items being considered include Maryland crab cakes, northwest bounty bruschetta, southwestern black bean soup with salsa verde and maple-roasted root vegetables.

According to Spring, “Students are still developing recipes for the fish, entrée, starch and dessert courses but we guarantee that the best of our country’s regional cuisines will be represented.”

Proceeds of the event benefit the scholarship fund for students studying culinary arts and the program’s specialty, baking and pastry arts.  The chairs for the event are Rick and Patty Rice.

Two levels of support are available.  At both levels, diners will enjoy a gourmet meal, attentive service and live entertainment.  At the patron level, participants receive special recognition and an opportunity to join Ivy Tech Chancellor Virginia Calvin for a pre-dinner reception which will feature entertainment and an assortment of hors d’ouevres, also prepared by the students.

Cost is $100 at the patron level or $75 for the dinner event only.  Tables of eight and sponsorship opportunities are available.  For more information or to purchase tickets, call (574) 289-7001, ext. 5355.