| Menu for Culinary Pictionary Winter
Squash Soup
with Lemongrass and Coconut Milk
Poached Quail Egg Salad
with Watercress and Tarragon Sauce
Sweet Potato Pan Stew
with Oven-roasted Pecan-crusted
French Cut Chicken Breast
Metro Southern Banana Bread Pudding Tower with
Roasted Pistachios and Caramelized Coke and Cognac Sauce |
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The Bon Appétit team at Oglethorpe University sees their role on
campus as being much greater than just preparing meals. They
also want to be looked at as an educational resource. To that
end, General Manager Lonnie Gilbert and his staff recently
repackaged themselves as "Culinary Coaches" and began putting on
"Culinary Productions." Their first production was a game of Culinary Pictionary for
12 lucky guests. The event was held in the Executive
Dining Room. The room was pre-set with an appropriately
arranged conference table and six flip charts. The guests
were divided into teams of two and seated at predetermined
locations around the table. Each setting had a black
marker and four beige envelopes. The envelopes were
printed with either Soup Course, Salad Course, Main Entrée or
Dessert. Inside each envelope there was a card with a
specific word printed on it. The words were clues to what
would be served in the corresponding course. Just like in
the home game, one person from each team was asked to open the
envelope and draw the word in the allotted time so that his/her
partner could guess the topic or word that was on the card.
Once all the words had been guessed, the menu item was revealed
along with some related trivia. Guests then discussed ways in
which this item or course could be incorporated into the café.
There were lots of laughs, great food, and a good exchange of
information. The Culinary Coaches are booked for six more
"Culinary Pictionary Productions" in the spring semester as revenue
generators for the operation but more importantly as an enriching
educational experience.
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