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Visiting Chef Series and Hospitality Students: A Palatable Pairing

The School of Business & Hospitality welcomed three guests during the latest edition of its Visiting Chef Series last week. Brian McClure, beverage director of The Greenbriar, a luxury resort in White Sulphur Springs, West Virginia, worked with the school’s faculty to develop a menu that exemplified how wine can be paired with foods that are salty, sweet, sour, bitter or umami. He then visited the school last week to share his expertise with students and with guests at the Visiting Chef Dinner, where he introduced each course and its accompanying wine and circulated to speak with guests about the pairings. Also sharing their know-how with students were Laura Tornichio-Vidal, northeast territory sales manager for Guittard Chocolate (which donates all of the chocolate the school uses each year) and Amy Rosenfield, owner of Mon Aimee Chocolat, a retail specialty shop in Pittsburgh (and the regional distributor for Guittard). The pair offered two chocolate-tasting sessions to School of Business & Hospitality students and employees, helping them to discern flavors and textures in chocolate and how they  might be paired with other flavors. The five-course Visiting Chef Series dinner on Friday, prepared and served by students and faculty, raised funds for student scholarships.

– Photos by Jennifer A. Cline, writer/editor-One College Avenue

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