Event Description
As a part of the Spring
Dinner Series, the Center for Hospitality and Sport Management will be hosting
the Birchrun Hills Farm Benefit Dinner on
April 23 at 6pm. Join us for an
exclusive dinner from Chef and Drexel Alumnus Nick Macri of Border Springs Lamb
Farm, Sue Miller of Birchrun Hills Farm and Drexel Alumna Mary Grace Hodge of
Flying Fish Brewery.
The Birchrun Hills Farm Benefit Dinnerwill begin with a happy hour at 6pm followed by dinner at 6:30pm.
The dinner will be held in the Academic Bistro on the 6th floor of
the Paul Peck Problem Solving and Research Building located at 101 N. 33rd
Street. Meals for these events are prepared by
Drexel Culinary Arts students in Chef Mike Traud’s a la carte cuisine class
with service by Drexel Hospitality Management students in Prof. Paul O’Neill’s
Fine Dining class.
Menu
First Course -
Birchrun Blue and Mushroom Soup
Second Course -
Veal Tartare, shaved romaine, and equinox cheese
Third Course -
Roasted lamb ribs, red cat grits, mixed radishes
Fourth Course -
Fat cat panna cotta w macerated fruit and hazelnuts
The cost of the dinner will be $40 per person.
To make a reservation, please visit: www.goodwin.drexel.edu/bistroevents
The Center for Hospitality and Sport Management’s Spring Dinner
Series features
renowned chefs, authors, farms, beverage companies and purveyors. The dinner series was designed to showcase and
acknowledge several of the center’s collaborators, sponsors and partners.
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