EDMOND—On the evenings of December 4 and 5, 13 Herbert W. Armstrong College junior and senior ladies, hosted a total of 40 guests for themed semi-formal dinners as part of the Basic Foods course.
The Saturday-evening dinner was themed “Warm Winter Night,” and the students served their guests a three-course meal of autumn pear salad; seared and roasted tenderloin; Brussels sprouts with cranberries and bacon; rainbow carrots; and fudge brownie with orange ganache, whipped cream and candied oranges.
Faculty guest Steven Hercus said, “Multiple factors came together to create one very special experience. Quality food well prepared, the perfect timing and portion sizes for each course, a very pleasant setting, the obvious teamwork from the students, and invigorating conversation all made for a very memorable experience.”
“What made the evening unique for me,” said freshman guest Jaylen Miller, “was having the opportunity to attend an upperclassmen dinner. It was an honor to be a part of it.”
The Sunday evening meal had a Mediterranean theme, and guests were served Greek salad and sourdough bread, tzatziki and hummus, roasted lamb with briami and lemon garlic potatoes, and a lemon olive oil cake glazed with honey cream.
“The ladies did an outstanding job transforming a classroom into an elegant, five-star restaurant atmosphere,” Herbert W. Armstrong College President Stephen Flurry said. “Loved the soothing ambiance. The food was delicious from start to finish, and I especially enjoyed the group discussion we had toward the end.”