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Catering class creates winning meal at riverfront museum

Student managers for the event, Gray and Jordan, plate the dessert: key lime pie with coconut panna cotta.
Student managers for the event, Gray and Jordan, plate the dessert: key lime pie with coconut panna cotta.
Students Jordan, Showers and Meszaros look over the main course before serving: an herb-and-garlic-crusted loin of beef with classic au jus lié and potato cake.
Students Jordan, Showers and Meszaros look over the main course before serving: an herb-and-garlic-crusted loin of beef with classic au jus lié and potato cake.
Callahan prepares seared scallops.
Callahan prepares seared scallops.
Shannon and Gray plate an intermezzo of tropical citrus sorbet.
Shannon and Gray plate an intermezzo of tropical citrus sorbet.

It is fitting that each year, Pennsylvania College of Technology students enrolled in a catering class bring their talents to a historic building that, when built in the late 1790s, was a tavern and inn. Set along the Susquehanna River in Lewisburg, it served river travelers.

Now the structure is open to the public as the Packwood House Museum, and among the highlights of the year for the organization is a raffle for an elegant “Champagne and Orchids” dinner for eight, created by the Penn College catering class and served in the museum’s dining room.

Served Saturday, the students’ 2019 menu featured a tour of the U.S., with hors d’oeuvres from the Pacific Northwest, a New Orleans appetizer of smoked duck ham with pears and onions, New England clam chowder, a pear salad with Wisconsin blue cheese, a South Western seafood course of chipotle-seared scallops, and a Heartland-style entrée of herb-and-garlic-crusted loin of beef, followed by dessert from Florida: key lime pie and coconut panna cotta.

Students are Janelle R. Becker, of Fort Loudon, culinary arts and systems; Chelsea L. Gray, of Marysville, culinary arts technology; Hunter K. Jordan, of Middleburg, culinary arts technology; Angela M. Linde, of Harrisburg, culinary arts technology; Lauren N. Meszaros, of Starrucca, culinary arts technology; Kobi A. Shannon, of Lewistown, culinary arts technology; and Summer L. Showers, of Aspers, culinary arts technology.

The catering course is taught by Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts. Laboratory assistant is Bridget M. Callahan, a culinary arts and systems student from Pottsville.

Photos provided

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