UHMC Students Collaborate in Mediterranea Dining Event

UHMC student Two Intarapanich preparing the Roasted Vegetable Crepe with Serrano Ham and Piquillo Pepper Relish for the Spain/France region. Courtesy photo.

By Wendy Osher

Hospitality and Culinary students at the University of Hawai’i Maui College join in a collaborative effort to present: “Trans-Mediterranea: Cuisines of the Mediterranean Trade Route.”

The evening event runs from 5:30 to 7:30 p.m. on April 4, 2012 at the Leis Family Class Act Restaurant in the UHMC Pa’ina building.

“This event is truly groundbreaking,” said instructor and chef, Craig Omori. “Never in the history of UHMC has there been a collaborative effort that showcases the skills, talents and dedication of both our Hospitality and Culinary students in this manner,” he said.

Hospitality students in the food & beverage operations class will oversee front-of-house responsibilities including reservations, marketing, event décor, and overall service.

Back-of-house responsibilities, such as menu planning and the actual cooking of the food will be prepared by the culinary students in the garde manger class.

Though the event is buffet-style, guests can expect to see culinary students at action stations located throughout the kitchen preparing some of the dishes which include a roasted vegetable crepe with Serrano ham and piquillo pepper relish.

“Our event guests are in for a truly memorable experience,” said Omori.

An RSVP is required to attend the event by calling or texting Jasmine Robertson at (808) 298-3871 by Wednesday, March 28, 2012.  Tickets are $40 per person.

***Supporting information courtesy the University of Hawai’i, Maui College.