The sun was shining and the food was sizzling at Moraine Park’s Culinary Art’s open house last week, May 10.
The Culinary Arts department hosted a community-wide open house in the program’s culinary space. Seven food stations were set up throughout the department, and attendees were given a map for a self-guided munching tour.
The food stations included tacos, wood-fired pizza, ricotta pancakes, baked goods, cured meats and charcuterie, micro greens, and ice cream.
Culinary students worked the stations and answered any questions about the food or program.
Grace Westfall, an MPTC culinary student, worked the cured meats and charcuterie station. “We got to decide as a class what sort of stations we wanted to have at the event,” she said. “Meat and baking are my two favorites, so I was happy to be in charge of this station.”
Admission was $15 or $10 for people who brought three perishable food items. All non-perishable food items and donations beyond admissions price went directly to the Fondy Food Pantry.
In total, the event raised over $115 and collected 65 food items.
Learn more about Moraine Park’s Culinary Arts program.