UNH dining to host VentiQuattro Italian-American gourmet dinner

By Bri Hand
On November 16, 2012

On Nov. 30 and Dec. 1, students, faculty and the general public will have the opportunity to enjoy a unique meal at Stillings Dining Hall as the Department of Hospitality Management, Advanced Food and Beverage Management class presents its gourmet dinner.

The dinner, called "VentiQuattro Italian-American Restaurant" will serve authentic Italian-American cuisine, from 6 to 8 p.m., with a cocktail hour from 5 to 6 p.m. The dinner is one of many that are presented by the class, as they give students the opportunity to apply the concepts they have learned in class.

"This event showcases the true talent of this program," said Kat Woods, the general manager. "This semester, we proudly boast a class unlike any other, unmatched in talent and experience. By purchasing a ticket to this event, patrons can truly experience the best of the UNH department of hospitality."

Twenty-four UNH students are participating in the dinner, hence the name "VentiQuattro," which means "24" in Italian.  

"The students are responsible for each and every aspect of VentiQuattro, from the selection of the theme, to the creation of the menu, to the décor of the restaurant," Woods said. "VentiQuattro is truly a product of the students of the UNH department of hospitality management."

The dinner will also feature guest chef Michael Rozzi, the executive chef at The Palm Restaurant in East Hampton, N.Y. Rozzi has more than 20 years of experience in the industry, and is serving as an adviser for the dinner.

This event will also be a first for the department, as the dinner will feature the pop-up restaurant concept, a trend that has been gaining popularity in the United States recently. These restaurants appear in surprise locations and often give patrons access to new foods or new dining experiences.  

"Oftentimes, these locations can be outdoors, converted barns, or a self-standing location in unexpected areas," Woods said. "VentiQuattro intends to mimic this concept with an elegant Italian-American restaurant."

These temporary restaurants have also been hailed as ways for young chefs to experiment in the industry without committing to opening a full-time restaurant themselves.

The dinner's menu includes hors d'oeuvres of pizza margarita, gluten-free pizza feta, baked clams oreganata and yellow tomato sip.

The first course will be hand-rolled pear and ricotta ravioli with sage crisps, hazelnuts and brown butter sauce. The second course will be Atlantic flounder rollatini with broccoli rabe and livomaise sauce.

The third course will be roasted beef tenderloin with spinach aglio e olio and truffle infused mashed potatoes. The forth course will be warmed mushroom salad with baby arugula, sweet balsamic reduction and shaved Parmesan.

The fifth and last course will consist of classica cappuccino panna cotta with cinnamon scented crema and wild fennel pollen biscotti.

The cocktail hour will serve hors d'oeuvres, Smuttynose beer and wine from E&J Gallo Winery.

"Guests can expect a dining experience like no other," Woods said. "The menu will appeal to all palettes, and the service to all personalities. Upon entering the restaurant, patrons will escape to the 'refined, upscale and personable style' of VentiQuattro."

According to the event's website, suitable attire for this event is suit and tie for men, and suit, dress or other fine attire for women.

Tickets for this event are $60 and are available at www.wsbe.unh.edu/gourmetdinner. Seating for this event is limited. Contact Donna Stickney at Donna.Stickney@unh.edu for information.


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