In part, the dinner honored Folsom's culinary legacy in our community — she opened the Broadmoor Cooking School and helped create the Chefs' Gala benefit for the Colorado Springs Chorale, among many other achievements.
Otherwise, the meal served to highlight the talents of culinary students currently studying at PPCC as well as raise $5,000 for two full-time scholarships for the 2013 and 2014 academic years.
PPCC executive director of marketing and communication Allison Swickard also notes that "through additional support from attendees, we anticipate creating a significant scholarship fund that will support multiple students and programmatic support for students to enhance the level of culinary sophistication of the Culinary Program."
View this slideshow from the evening for a look at the beautiful, fall-themed food, plus photos of the event's organizers, honorees and participating students.
Synergy Fine Wines and Distillery 291 also deserve a nod for providing drink pairings for the evening.
Distillery 291 — which recently earned a prestigious 94 rating and Whisky Bible Liquid Gold Award — served a greeting cocktail (an excellent Old Fashioned) as well as neat dessert pours of its outstanding Colorado Whiskey, while Synergy provided wines for the main courses.
My personal favorite plates from the evening were the pumpkin, butternut squash and green chile harvest soup, as well as the diverse and divine dessert trio — the Autumn Harvest Corn Mousse perhaps being my single favorite bite.
As tends to happen at my annual judging for our local Paragon Culinary School's student finals, I found myself quite impressed by the level of culinary creativity and discipline exhibited by these up-and-coming chefs. (Credit due also to the Nosh and Blue Star chef mentors who assisted the students.)
Our kitchen community would do well to retain these young talents.
As noted in the above documents, if you're interested in donating to the Fran Folsom Culinary Arts Scholarship Fund, contact email@example.com or call 351-1501.
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