Tri-C Culinary Students Cater Alumnus' Wedding
October 17, 2014
Students in Tri-C's culinary program chopped and cooked at the Hospitality Management Center on Euclid Ave. in downtown Cleveland.
They were working for one of their own. An alum of the program was getting married.
Chef Chris Kafcsak, the groom who runs Nomad Culinary and is a sous chef at Cibreao Catering, came up with the idea of having the students do the catering. The menu included a cheese and charcuterie display; Belgian endive with Kalamata olive tapenade, herb cream cheese and fennel frond; deviled eggs with green pea and truffle yolk, balsamic reduction; mixed Ohio greens salad; and three choices of entrees, the most succulent of which appeared to be the braised pork shank with citrus and herb roasted potato medley, seasonal vegetables and natural jus.
"Thursday night at Tri-C's Hospitality Management Center on Euclid Avenue, two dozen students and a handful of chef friends of Kafcsak, along with the prospective groom himself, began prep work for a feast that will feed about 200 guests in a former industrial party space in Lakewood."
The couple provided the food, and the event didn't cost the College anything.