President’s Gala Highlights Culinary Arts

December 11, 2024

SPC Marketing & Strategic Communications

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On Nov. 22, St. Philip’s College welcomed community partners and donors to the President’s Gala, showcasing the talents of its Tourism, Hospitality, and Culinary Arts students. The event, held on campus, featured a gourmet menu prepared by students, with Culinary Arts student Tjwonna Prince presenting the evening’s courses and wine selections.

St. Philip’s College President Dr. Adena Williams Loston delivered the welcome address, setting the tone for the evening. This was followed by an overview of the Tourism, Hospitality, and Culinary Arts Program presented by Chef Costello, who also introduced the student chefs.

The evening’s menu included an impressive array of dishes, beginning with an amuse-bouche of Duck Confit Ravioli, followed by Sweet Potato and Carrot Bisque. Two palate cleansers—Lime Granita and Cucumber Mint Sorbet—were served between courses. The seafood course featured Pan-Seared Halibut with Smoked Almond Romesco and Roasted Broccolini, while the meat course consisted of a House Dry-Aged New York Strip with Bourbon Mushroom Demi and Potatoes Dauphine. The meal concluded with a Spinach and Apple Salad and a decadent Almond Citrus Cake with Chocolate Ganache and a Sugar Cloud. The wines served throughout the evening were donated by the Ron Yates Winery.

Students were front and center during the gala, with HBCU Scholar Daveon Johnson and Presidential Scholar Christopher Sauceda delivering remarks. They highlighted their educational journeys and expressed gratitude for the community's support.

St. Philip’s College continues to inspire and elevate its students, preparing them for careers in the culinary and hospitality industries, a testament to the college’s commitment to excellence.

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