Students and Tidewater Community College chefs Don Averso and Deanna Freridge joined a dozen professional chefs from area eateries, including Croc’s 19th Street Bistro, Shula’s 347, Swan Terrace at the Founders Inn and Mallards at the Wharf.
Prepping for the event in the TCC kitchens, students geared up to make signature savory dishes such as pearly meal fried oysters on jambalaya rice, and Lynnhaven oysters and Virginia sausage, served with alligator sauce piquant. For dessert, they prepared Mirliton tart, a dessert made from vegetables, and topped with sweet potato ice cream.
“We were delighted to participate in a prestigious event like this one, that raises money for a very worthy cause,” says Freridge. “I am so proud of our students. They did an incredible job from production to presentation.”
Adding to the stunning presentation of the TCC dishes was the warm and inviting setting where they were displayed, thanks to the work of Visual Communications staffers Sandra Snider and Betty Credle. They provided banners, menus and the other creative touches to the TCC display booth.
The event included an auction to support area March of Dimes programs. TCC’s package was dinner for 12, prepared in the buyer’s home. It raised $1,700 and was one of the most sought after items of the evening.