The annual A Taste of Rend Lake event is coming up, and executive chefs Kacie Allen and Ron Robison are doing their best to make it a meal to remember.
As executive chefs, Allen and Robison are responsible for coming up with different recipes for the foods to be served during the event, which serves as a prelude to the Students for Students Art Auction.
The food will be served buffet-style in a selection made up of samplers and appetizers. Hot hors d’oeuvres will include armadillo eggs, burgundy mushrooms, stuffed pork loin, brie bundles and other offerings. Fruit, cheese and vegetable displays will be offered, as well as a selection of desserts including assorted cheesecakes, a variety of truffles, chocolate-dipped strawberries and pecan tasties.
"We are going to try to make it as appealing to the eye and to the palate as possible," said Allen.
Robison said he and Allen also will be involved in the organization and appearance of A Taste of Rend Lake.
A Taste of Rend Lake serves as a finale of all the classes taken by students in Associate Professor Diane Catalfamo’s Culinary Arts program, and also acts as a means to make the public aware of the program.
Robison (Mt. Vernon) is in his last year with the Culinary Arts program and plans to transfer to Southern Illinois University at Carbondale next year. He intends to open his own restaurant after graduation.
Allen (Benton) is contemplating her options after Rend Lake College. "There are so many things to think about," she said.
A Taste of Rend Lake will be held from 4 to 6 p.m. Thursday, April 1, at the Rend Lake Resort Conference Center. The Students for Students Art Auction gets underway with an auction preview at 5 p.m. followed by the main auction at 6 p.m. Students in Associate Professor Julie Wilkerson’s music program will provide entertainment.
For more information on A Taste of Rend Lake, contact Catalfamo at (618) 437-5321, Ext. 1332, or toll-free (in-district only) at 1-800-369-5321.