Colorado Springs, Colo. – Oct. 9, 2013 – The Pikes Peak Community College (PPCC) Culinary Arts Department is partnering with Fran Folsom, former culinary director, Broadmoor Cooking School; Joe Coleman, founder, Blue Star Group; and the PPCC Foundation to present the 2nd Annual Fran Folsom Culinary Arts Scholarship Fund Dinner, Oct. 20, 6 p.m., Nosh, 121 S. Tejon St. The goal of the event is to honor Folsom for her culinary endeavors while raising awareness and funding for the PPCC Culinary Arts program.
PPCC Culinary Arts students competed for the honor of creating a featured dish for the dinner. The panel that selected the winning dishes included Folsom, Coleman, executive chefs from the BlueStar Group and the dean and associate dean of PPCC’s Business, Public Service & Social Sciences Division. Jennifer Bostick was chosen to prepare soup, Supansa Banker will prepare the entrée and Kamala Rheaume, Katherine Welch and Katie Conlon will prepare a dessert trio.
The evening will begin with wine, cocktails and appetizers at the UCCS Gallery of Contemporary Art (GOCA 121) and move next door to Nosh where dinner will be served. This fall harvest menu will start with a lush zucchini cream soup followed by a pork tenderloin porchetta with port sauce accompanied by roasted root vegetables, sautéed kale, acorn squash puree and cherry chutney. The dessert trio will include amaretto poached pear torta, salted caramel apple blossom and homemade ice cream infused with Bristol’s Beehive beer. Fine wines will be paired with the evening’s fare.
Coleman is underwriting the food and venue and providing chefs to help during the event. Together with the PPCC Foundation, they are hoping to raise enough money for three scholarships for the 2014-15 academic year.
Funds raised from last year’s inaugural event helped provide three PPCC Culinary Arts students with $2600 each for their culinary education. The recipients were William Bower, Sara Melton and David Dias. William Bower was also awarded the Blue Star Scholarship for $2,600, given to a student who intends to have an impact on the Colorado Springs culinary scene.
This year’s event has limited seating and free parking. Tickets are $90 per person or $150 per couple and can be purchased by emailing firstname.lastname@example.org or calling 719.502.2013.
The PPCC Culinary Arts Program is the largest of its kind in the community. It serves more than 550 students and graduates more than 70 students annually. The program received an Exemplary Status by the American Culinary Federation Education Foundation Accreditation Committee and has a 98 percent job placement rate.
PPCC, in its 45th year of operation, is a two-year college offering associate’s degrees and various certifications in career and technical fields. With four campuses, two military education centers in El Paso County and nearly 200 programs of study, PPCC serves nearly 22,000 students annually.