On Monday evening the Owen Culinary Society collaborated with the Cork & Barrel club to host the annual Dean’s Dinner. Held at Dean Jim Bradford’s home, the event gave students the opportunity to witness some of our favorite professors and school administrators being put to hard work in kitchen with the assistance of a handful of student sous-chefs. Thirty five lucky students snapped up the tickets to this popular event and truly got their money’s worth!
Dean Bradford not only provided his home as the venue, he also went to work behind the stove on several tasty dishes. Professor Craig Lewis, who teaches quite possibly the most challenging course at Owen- Corporate Valuation, showed that he is not only a genius at M&A, but also at curing prosciutto. Managerial Accounting professor Richard Willis entertained everyone with his cost-accounting-style lasagna explanation. Any teacher who can turn direct labor and manufacturing overhead into tasty Italian food and knows what a purple monster is definitely cool in my book. Finance professor Jacob Sagi also made a fantastic display of his culinary skills (NPV= very positive). Owen marketing director, Yvonne Martin-Kidd even busted out some classic family recipes for her contributions.
TO accompany the extravagant spread The Cork & Barrel club provided an array of white and red Italian wines. One of the wines happened to be from one of the vineyards in Italy recently visited by a group of Owen students on their mid-mod break trip!
After a three course meal involving more bechamel sauce and cheese than any person should healthily consume in a year, most of us found it very difficult to remain vertical and called it an early evening. Needless to say, little homework was done on Monday night. But don’t blame us, technically it was the Dean’s fault!
For those interested, the menu and chefs associated with each dish were as follows:
First Course
Chickpea Herb Tomato Salad- Professor Jacob Sagi
Fennel Apple Salad- Dean Bradford
Garlic Fried Eggplant- Professor Jacob Sagi
Antipasti- Professor Craig Lewis
Cannellini Bean Salad- Professor Craig Lewis
Focaccia- Professor Jacob Sagi
Second Course
Penne Pasta with Red Sauce- Professor Richard Willis
Vegetarian Lasagna- Professor Richard Willis
Artichoke & Leek Lasagna- Yvonne Martin-Kidd
Lasagna Bolognese- Yvonne Martin-Kidd
Baked Vegetables in Béchamel Cheese Sauce- Professor Jacob Sagi
Seafood Risotto- Dean Bradford
Leek and Ham Risotto- Dean Bradford
Sauteed Chanterelles- Dean Bradford
Braised Rabbit with Homemade Mushroom Paparadelle- Professor Craig Lewis
Tuscan Bread- Professor Jacob Sagi
Third Course
Chocolate Dusted Cookies- Dean Bradford
Italian Ice
Lemoncello- Dean Bradford & Yvonne Martin-Kidd
More photos from the event can be found at http://www.owenbloggers.com/photos/dinnerwiththeprofs2008/
Read the full article: Dean Bradford Hosts Dinner with the Owen Culinary Society and Cork & Barrel Club