WCC culinary students, under the direction of chefs Kimrey Jordan and Chuck Wallace, prepared a three-course meal. Pictured with the students are Allison Phillips, executive director of WCC Foundation; Dr. Jeff Cox, president of Wilkes Community College; Evelyn Bumgarner, special events committee chairperson; and Connie McNeill, special events committee member.
The Wilkes Community College Foundation hosted a Valentine’s Dinner and Dance on Saturday, February 10, in the Lakey Ballroom at the John A. Walker Community Center. Proceeds from the event netted approximately $13,000 that will benefit the WCC Culinary Arts Campaign.
WCC Culinary Arts and Baking & Pastry Arts students took an active role in this fundraising event with the creation of a Hawaiian-themed menu, and under the direction of chefs Kimrey Jordan and Chuck Wallace, prepared a world-class, three-course dinner for attendees. The evening opened with cocktails and hors d’oeuvres. Each guest was given a chocolate bar prepared by Baking & Pastry Arts students as a thank you for their attendance. The students were Marie Baltba, Charleigh Williams, Victoria Smith, Rachel Brooks, Matthew McLain, Trenton Pruitt, Bridgette Warden, Levi Reed, Tonda Dane, Andrea Barton, Leanne Bell, Hannah Swaim, and Daniel Saldano. Following dinner, guests enjoyed dancing to the live band, Too Much Sylvia. The theme for the evening was Hawaiian Luau. Special events committee member Connie McNeill spearheaded the décor for the evening.
Organizers of the event included Evelyn Bumgarner, special events committee chairperson; Connie McNeill, special events committee; Lee K. Cornett, WCC Foundation; and Allison Phillips, WCC Foundation.
Sponsors for the event were Arnold and Becky Lakey; Carolina Realty of Wilkes Inc.; 6th and Main Bar, Restaurant and Catering; B & R Service, Inc.; Bumgarner Services; Carolina West Wireless; Elsewhere on 10th; Faw Insurance; Foothills Center for Women – The Spa and Aesthetics Center; Ben and Brenda Garrett; Lee and Pam Herring; InfusionPoints; Connie and David McNeill; Michael’s Jewelry, Mike’s Body Shop; Tom and Penny Musson; Phillips Cleaning Service; Specialty Car Company; Taupe Gallery; The Sterling Group; Waggles Pet Supply & Dazzle Dog Pet Grooming, and Worldwide Protective Products. The coffee sponsor was Blue Ridge Mountain Coffee. A special thanks to R.H. Barringer and Raffaldini Vineyards and Winery for providing beverages for the evening.
The Wilkes Community College Foundation has initiated a capital campaign to establish a new state-of-the-art Culinary Arts Center, which will house the Culinary Arts and the Baking and Pastry Arts programs. The 8,000 square-foot facility will include a hot lab, cold lab, bake lab, and library, as well as office space and the dining lab, which gives students restaurant-style practical experience in setup, preparation and service of meals. The dining lab is used for weekly meals prepared and served by the Culinary Arts and Baking and Pastry Arts students for guests. The community goal is to raise $150,000. To make a donation to the Culinary Arts Center campaign, contact the Wilkes Community College Development Office at 336-838-6491. Contributions may be sent to WCC Foundation, P.O. Box 120, Wilkesboro, NC, 28697.