Tech college holds annual thanksgiving dinner
Special to the Gazette
Friday, December 5, 2008
Faculty, staff and students at Flint Hills Technical College gave thanks and ate a wide variety of traditional cuisine during the 7th annual Thanksgiving Dinner prepared by the students and instructors in the hospitality/culinary arts program on November 25, 2008. Eighteen students and three instructors spent three days preparing the feast, set up the conference room for the dining experience and served the food buffet-style to over 100 students, faculty and staff.
“We do this every year to provide a service to the students and College. We like to give everyone an opportunity for a nice sit-down meal and promote college-wide commodore,” said Cheryl Gibson, hospitality/culinary arts instructor. “It is also an opportunity for the hospitality students to invite their family and friends to see what they do and it is a learning experience for the students,” she said.
Food served during the Thanksgiving Dinner included: traditional butter herb roasted turkey; Salvadorian turkey; leg of lamb; dressing; mashed potatoes and gravy; candied sweet potatoes;, Waldorf salad; cranberry salad; buttered corn; green bean casserole; a variety of breads with homemade butter; pumpkin pie; lemon meringue pie; coconut cream pie; Baklava; Italian cream cake; and cheesecake brownies.