The Moraine Park Foundation’s annual Gourmet Dinner returns with a special Black & White theme on Friday, April 28 at the College’s Fond du Lac campus.

During this important night, which raises funds for student scholarships and emergency financial assistance, guests will be encouraged to dress in black and white attire and have an opportunity to enjoy entertainment by local talent, bid on auction items, and try their luck at the event’s popular wine-cork pull and heads-or-tails 50-50 raffle.

The reception will begin at 5:30 p.m. followed by dinner at 7 p.m. This year, National Exchange Bank & Trust is the presenting sponsor.

“National Exchange Bank & Trust understands that technical college education is the true infrastructure of our community. Graduates stay and work in our community and help our local economy grow. That benefits all of us,” said Adam Stone, Moraine Park Foundation president, adding “The Gourmet Dinner showcases the talent of Moraine Park’s culinary art’s faculty and students, and is a unique and enjoyable evening.”

Last year’s Gourmet Dinner raised more than $30,000 for student scholarships and emergency financial assistance.

These funds have a profound impact on students, and no one knows that better than Savanna Halper. Halper is a nursing student at Moraine Park who had to undergo an unexpected surgery. Had it not been for help from the Moraine Park Foundation, this surgery would likely have derailed her financial plans for school.

“Through the generosity of donors, I received a scholarship which lessened my financial burden.  It feels good to know people are on my side and care about my success,” Halper said.

The six-course meal of this year’s Gourmet Dinner, prepared by our talented culinary arts students and instructors, will start with an aperitif of fresh vegetable cocktail and herbs followed by an arugula, dried fig and Sartori Dolcina® gorgonzola salad. Creamed spring onion soup with Grӓńde aged provolone will be served. The intermezzo will be moringa tea sorbet. For the main entrée, braised Wisconsin free range chicken and confit with warm radish slaw, couscous and cilantro yogurt will be served. The meal concludes with dessert, a raspberry, white chocolate and chocolate Neapolitan mouse.

Tickets are $100 per person or a corporate table of eight can be purchased for $800. Reservations are limited. To make reservations, contact Joan Brezinsky at 920-924-3281 or jbrezinsky@morainepark.edu.