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Event date: 12/6/2017 5:30 PM - 8:00 PM Export event
Delta College Culinary Arts Winter Feast
Caravan News

Delta College Culinary Arts Winter Feast

Thanksgiving is over . . . but the flavorful holiday feasts are just getting started! Join Delta College’s Culinary Arts Department as they present their Annual Winter Feast Scholarship Dinner, Wednesday, December 6, 5:30 p.m. – 8 p.m. at Delta’s Danner Hall.

“Our fundraiser will send Delta College Culinary Arts students to Italy to study Italian heritage food and wine,” said culinary arts instructor Mark Berkner. “Last summer, Delta’s Culinary Arts Foundation sent three students to study in Italy with the Marco Polo Institute for Mediterranean Culture and Tourism.

The all-expense paid 17-day trip includes courses at four different culinary schools from Anzio to Asti. "This is a program of a lifetime for our students," emphasizes Berkner. “They'll see the world beyond Stockton and realize their full potentials in culinary arts.”

Chef Berkner points out that the cost for each student is $4900. Delta’s non-profit Culinary Arts Foundation hopes to grow the number of students they can send on Marco Polo Institute Study Abroad Italian Scholarships. Proceeds from this year’s Winter Feast will aid those academic efforts.

The annual Winter Feast is considered one of Stockton’s culinary gems. Student teams develop a menu within a theme and create stations where they serve their culinary creations. This buffet style dinner is lively, abundant and flavorful. It provides an opportunity for attendees to interact with student-chefs as they share their culinary talents. Local wine and beer appropriate to the station theme will be available at the no-host bar. Live music and a silent auction are also featured during this evening of friends, food and fun!

Support Culinary Arts education at Delta College. See you at Winter Feast 2017!

For tickets ($65) or donations, contact Brittney Howard:, 209-954-5099. Purchase tickets online at, or, at Delta's Student Chef, located in Danner 108, Monday - Wednesday, 10 a.m. – 2 p.m.

2017 Winter Feast Menu

Hors D’oeuvres

Blue Cheese Mousse – fresh radish and chervil on toast points

Grilled Eggplant Pinwheels- red and yellow peppers, goat and herbed cream cheeses

Shrimp and Scallop Cakes- fresh scallions, ginger, soy sauce topped with siracha aioli

Gorgonzola Tartlets- caramelized onion , bacon and fresh thyme

Seafood Bar

Whole Poached King Salmon – beautiful display with cucumber and fresh dill yogurt sauce

Bay Shrimp Cocktail – classic cocktail with crisp lettuce and horseradish sauce

Fresh Pacific Oysters – served on the half shell with lemon or shallot mignonette

Oysters Rockefeller- baked oysters topped with fennel, spinach, and parmesan bacon mousse

Ahi Tuna Poke Parfai –layered with fresh avocado and mango


Paella Seafood – watch students prepare classic paella, vegetarian option available

Potato Croquettes – crispy delights with Manchego cheese and smoked Spanish paprika sauce

Lamb Meatballs- baked with rosemary and shallots topped with sundried tomato pesto and feta cheese

Paprika Garlic Prawns – sautéed wild black tiger prawns with savory saffron sauce

Smoke House

Pulled Pork Sliders – slow roasted pork shoulder served with sweet rolls and zesty siracha mayonnaise

St Louis Pork Spare Ribs – cooked in our Smoke Shack smoker for five hours offered w/ two different sauces

House Made Smoked Sausages – Assorted Mustards & Pickles Chili Beans Potato Salad

Pasta Station

Prepared to order by the students

Potato Gnocchi, Cavatapi Pasta and a Gluten Free Option with your choice of

Marinara, Roasted Garlic or Pesto Sauces Fresh Herbs, Tomato, Squash, Mushrooms, Sausage, Garlic, Red Onions, Parmesan Cheese

Rice Bowl Station

Korean style beef, chicken or tofu

Steamed rice, pickled red onion, carrots scallions and cilantro topped with hoisin sauce

Carving Station

Slow Roasted  Beef – offered with au jus , horseradish sauce or gravy

Grilled Leg of Lamb – Dijon, herbs and mint sauce

Whole Roast Pig- prepared in the style of Porchetta rubbed with fennel seed, garlic and rosemary

Organic Carrots, Spinach, Brussels sprouts and Potato Gratin

Cajun Station

Chicken & Sausage Gumbo – prepared with andouille sausage, chicken, okra and love

Blackened Salmon- fresh spinach and Hollandaise sauce

Red Beans & Rice     Corn Bread

Dessert Station --- Baking and Pastry Class Extravaganza!

Don’t miss the sweet selection of chef Halabicky and his students as they take over the lower section of Danner Hall and transform it into a pastry wonderland!

Pumpkin Roulade, Pecan Pie, Cheesecake, Yule Log, Chocolaté Pot de Creme

Bread Pudding and Whiskey Sauce, Cookies, Ice Creams, Spice Cakes and

 Much, much, much more…only $65 per person

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