Beer Wine: College Students in Niagara, ready to dive into the Glendale campus – notllocal.com

News
Niagara College
*************************************
Niagara’s wine and beer students are ready to fight for drinks with the long -awaited return of hats, plugs and forks.

Organized by the Culinary, Tourism and Drinks Department of the College, the event, which will take place on February 22, will celebrate the 18th round of the popular dinner series, accumulated with action, which sets the scene for a continuous playful race between a winery and a technician in viticulture and students in the management of brewery and brewery since 2012.

Guests enjoy an elegant multi -stage food prepared by students from the Culinary Arts School and a team of chefs led by cook Justin Downs and chef Catherine O’Donel. Each course will be accompanied by the pairing of wine and beer, which are carefully selected by students.

After each course, the guests vote for their preferred pairing – with a team beer or cork for team wine. The expectation is being built as the votes are collected throughout the evening until the trophy is presented to the winning team – along with covenant rights for boasting.

Craig Jewel, Dean in culinary, tourist and drinks, noted that the form of the event and the exciting atmosphere are a recipe for success over the last 13 years.

“This is one of the best expressions of student activities that our ward can host. We will have nearly 100 people involved in cooks, sweets, hospitality, media, brewery and winemaking, “Judale said. “The experience of Caps Cors and Forks is an unprecedented college system and shows every aspect of culinary and drink programs at Niagara College to the Community and outside.”

Team Wine includes a group of seven first -year students who will present their wine selections, which will all be VQA ONTARIO wines, including one of the NC training winery.

Wine professor and team coach Gavin Robertson noted that Caps, Corks and Forks provides a unique practical learning attempt for students who enhances the key skills in wine assessment, food and wine and service.

“This event really stands out because it requires students to apply their high pressure setting skills in the real world, where they have to interact with industry and public professionals,” Robertson said. “The competitive element also encourages them to improve their tastings and pair of expertise, while developing teamwork and communication skills.”

Corey Patey (Cambridge/St Catharines), which has been enrolled in the program after working in the hotel industry for the last 20 years, has been excited to bring its passion to food and wine into the competition.

“It is an opportunity for once in life for American students to enter the leaders of the industry and potential employers to show the talent that the Niagara College also produces the sense of a community that encourages,” Patty said.

Caitlyn Ensinger (Sarnia) looks forward to presenting about team wine while admitting that he feels “slightly nervous” as a first-year student who is just starting his journey for wine education.

“Learning couples of wine and food from this event will be extremely useful in current courses, future courses and future careers,” she said. “I look forward to presenting the guilt we decide publicly and get more experience in networking and public statements.”

Meanwhile, Team Beer members also strictly analyze the menu. Their elections will include all the breweries in Ontario-in the ideal case with the relationships of NC-with graduates a limit of two products made by students from the college brewery.

“The biggest profit is that students create and strengthen relationships with other students in the program and with other students in culinary and wine programs,” said the professor of beer and team coach Adrian Popovic. “Students go beyond the theory and improve the equally important skills of soft people who help them in their future careers. It brings together everyone in a unique NC way! “

Jonatin Walllington (Wellland) is among the 10 students from the breweries, hoping to win the team beer trophy.

“I believe this will help my career in preparing not only because of understanding how beer can be combined with different foods, but it allowed me to expand my understanding of my palate when I pursue my BJCP certification,” he said. “I look forward to friendly competition … I find great success from having good rivals.”

“We are glad to reunite our students from the hospitality and culinary schools to serve such a great event,” says Victor Oliveira, catering manager and special events. “Beer and wine students are deeply engaged not only in the choice of their” competitors “, but also in the service and logistics of the event.

“We also have hospitality students who were in their second semester, who voluntarily work for the event, returning as fourth semester students who go to win -much more skilled and much more fidelled!”

The dinner menu for the event includes a variety of Hors d’Oeuvres, citrus hardened salmon, a greenhouse salad from Niagara, roast pork belly and pumpkin agnolotes, Ontario’s short ribs and dark chocolate paste.

Tickets are already available-where the deliveries are the last-for hats, plugs and forks round 18, to be held on February 22 at campus Daniel J. Patterson in the Niagara of the Lake (Student Commons) from 5:00 pm to 9:30 pm for tickets and details of the event visit