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Fort Wayne Dinner Series

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SPECIAL CUISINE DINNERS

Have a taste of what Ivy Tech culinary students learn at Ivy Tech Fort Wayne. These dinners feature multi-course dinners centered around international cuisine.

SPRING 2019 SCHEDULE

  • January 24: China
  • January 31: Southeast Asia
  • February 7: Italy
  • February 14: French, Valentine’s Day
  • February 21: Russian, “Classic Russian Cooking: Elena Molokhovets’ A Gift to Young Housewives”
  • February 28: Eastern Mediterranean

Hospitality Room, Coliseum Campus, 3800 N. Anthony Blvd. in Fort Wayne
Park in the north lot, which faces Coliseum Boulevard, and enter through door 24.

$20 per person
Open to public

Wine: $5 per glass or $15 per bottle
Seating times (availability): 6 p.m. (20), 6:15 p.m. (20), 6:30 p.m. (20)

To make a reservation, call 260-480-2002.

Reservations are required.
Must be made at least 24 hours in advance.

 

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CLASSICAL FRENCH CUISINE DINNERS

Hospitality administration students at Ivy Tech Fort Wayne create these classical French menus by following the principles and techniques of renowned French chef, Auguste Escoffier.

SPRING 2019 SCHEDULE

 

  • April 4: Normandy
  • April 11: Pays de la Loire 
  • April 18: Bourgogne- Franche-Comté 
  • April 25: Auvergne-Rhone-Alpes
  • May 2: Provence-Alpes-Côte d’Azur  

Hospitality Room, Coliseum Campus, 3800 N. Anthony Blvd. in Fort Wayne
Park in the north lot, which faces Coliseum Boulevard, and enter through door 24.

$20 per person
Open to public

Wine: $5 per glass or $15 per bottle
Seating times (availability): 6 p.m. (20), 6:15 p.m. (20), 6:30 p.m. (20)

To make a reservation, call 260-480-2002.

Reservations are required.
Must be made at least 24 hours in advance.

Food

Hospitality Administration dinner series at Ivy Tech Community College's Fort Wayne Campus combine students’ skills and experience to plan, create and execute menus and cuisine from around the world. The classes are made of culinary students who are rotated through various positions in the kitchen and dining room throughout the semester in order to solidify their knowledge of the food service industry prior to graduation.