SOUTH BEND, IND. (April 2, 2007) - Caribbean cuisine is a heady fusion of African, French, Indian, Spanish and indigenous cultures.  This multitude of influences can be experienced in the island’s music, arts, history, politics and – delightfully – cuisine.  The combination of flavors in the cuisine of the Caribbean is not just a multi-cultural experience.  Myriad cooking styles and exotic ingredients transform even the most basic of dishes into sultry sophistication.  Join Ivy Tech for a taste of the islands at the fifth Annual Culinary Arts Dinner.

The dinner is scheduled for 7 p.m. Friday, April 20 at the South Bend campus, 220 Dean Johnson Blvd.

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

This year’s theme is “Caribbean Nights.”  Menu items will include tamarind shrimp asapao; salad of sapote and tropical fruits with key lime vinaigrette; guava sorbet with pomegranate glaze; Jamaican blue mountain coffee encrusted beef tenderloin with Ronrico rum sauce and grilled mahi-mahi with black bean and tomato salsa; pan-roasted sweet potatoes and yucca; and floating island dessert.

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 Buck and Susan Miller.

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 reception at 5:30 p.m.  The reception will feature an assortment of hors d’ouevres, also prepared by the students, and entertainment.

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