Wednesday, July 30, 2014
PLACERVILLE, CALIFORNIA
99 CENTS

Amador Vintners toast culinary arts program

By
From page B5 | May 17, 2013 |

In step with Sacramento Mayor, Kevin Johnson’s proclamation of Sacramento as the Farm to Fork Capital of the World, the American River College Foundation and Amador Vintners bring the best of food and wine together to celebrate the ground-breaking of the college’s new school of culinary arts.

The evening of Saturday, May 18 from 5 to 8 p.m. will showcase the Sacramento region as one of the most exciting wine and food centers in California.

At Forks and Corks, 27 Amador County wineries will pour their best alongside dozens of the area’s most renowned restaurants, all in support of future culinary luminaries.

The event will symbolically kick off the first phase of construction with a special salute to beneficiaries who have come forward with substantial support.

Fundraising efforts and funding by local business and community members have raised $1.2 million. The event will help to raise more of the funds needed, with a ticket price of $75 per person and a raffle of spectacular food, wine, art and travel packages.

 

Food and wine

Guests will arrive to a warm welcome by culinary students sharing some of their appetizer specialties. The American River College (ARC) campus green will be full with farm to fork winemaking and cooking demonstrations. Special emphasis will be on the affinity of food and wine as guests are encouraged to cross-pollinate restaurant and wine offerings.

The mood will be set by a variety of music from ARC’s student jazz groups.

 

Horticulture and grape growers team up

Amador Winegrape Growers and American River College’s horticulture department are preparing unforgettable gifts for each guest at the event. A collaboration of the growers and horticulture students will bear vines from cuttings taken from Amador vineyards. Each guest will receive a new vine for planting. The new vines are meant as a living symbol for sustaining the region as an agricultural and culinary center.

 

School of Culinary Arts

Currently the ARC culinary program consists of 2,000 square feet of space where all of the cooking, baking and preparation takes place.

The student-run and critically acclaimed Oak Café (currently now only 400 square feet) showcases students’ skills and receives consistent high marks from restaurant critics.

The new facility increases the learning center to 19,000 square feet and the Oak Café to 2,000.

“The new facility will enable more students to enroll in the program, which is currently impacted and has a waiting list as large as the current enrollment,” ARC Culinary Arts Director Brian Knirk said. “The impact of our graduates will cast a much wider net locally and across the nation.”

 

A sample of restaurants

About a Bite Bakery, Ambrosia, Aramark, ARC Oak Cafe, Bacon & Butter, C’est Le Cheese, Dawson’s at the Hyatt, De Vere’s Irish Pub, Dos Coyotes, Edible Events, Ella, Elliots Natural Foods, Ettore’s, Fats, Ginger Elixabeth, Grange, Griselda’s Ventures, Hook & Ladder & Golden Bear, Loco BBQ, Matteo’s, Mulvaney’s B&L, Old Spaghetti Factory, Old Soul, Outback, Produce Express, Ruth’s Chris, Scott’s Seafood, Seasons 52, Sienna, Silva’s Sheldon Inn, Taste, Tequila Museo, Thunder Valley Casino Resort, Town & Country Catering, Tuli Bistro/Restaurant, Whole Foods and Wicked Wich.

 

Wineries

Amador Cellars, Amador Foothill Winery, Andis Wines, Avio Vineyards & Winery, BellaGrace Vineyards, Borjon Winery, Bray Vineyards, C.G. Di Arie Vineyard and Winery, Cooper Vineyards, Deaver Vineyards, Driven Cellars, Drytown Cellars, Feist Wines, Helwig Vineyards & Winery, Jeff Runquist Wines, Karmere Vineyards & Winery, Morse Wines/Il Gioiello Winery, Nine Gables Winery, Renwood Winery, Sera Fina Cellars, Shenandoah Vineyards, Sobon Estate, Tanis Vineyards, Terra d’Oro Winery, Terre Rouge/Easton Wines, TKC Vineyards and Vino Noceto.

For more information call 916-484-8174.

For ticket sales visit forksandcorks.chirrpy.com.

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