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April 2012 - SUNY Delhi

April 2012 - SUNY Delhi

April 2012 - SUNY

State University of New York April 2012 Vol. 9 No. 6 Delhi People Celebrating 100 Years 1913-2013 Delhi Gears Up for 100th Kick Off SUNY Delhi is preparing for the party of the century—its 100th birthday. A year-long celebration will begin May 10 with “Celebrating 100 Years: The First Night,” a gala hosted by President Candace Vancko in the Farrell Commons. According to the event’s chair, Assistant Professor David Brower, the evening is sold out with 340 attending. “We’ve received an overwhelming response to the gala. It has far exceeded our expectations. There’s a broad representation of supporters—alumni, community members, faculty and staff,” Dr. Brower says. Quandt’s Foodservice Distributors are the event’s main sponsor, which allows 100 percent of the gala ticket proceeds to support scholarships. Several students will join the celebration. The May 10 event begins at 6 p.m. with a complimentary champagne reception supported by Great Western Vineyards, the oldest vineyard in New York’s Finger Lakes. Senior Assistant Librarian Steve Dixon will perform on the college’s grand piano. Dinner will follow with a brief program led by President Vancko. Scholarship recipient Ivy Hattem will welcome guests and SUNY Chancellor Nancy L. Zimpher will offer her best wishes. Entertainment during dinner will be provided by the SRM Jazz Quartet of Cooperstown. Centennial chairs Maureen McKenna, Chief Advancement Officer, Assistant Professor David Brower, and Barbara Jones, Vice President for Student Life, consider commemorative gifts for Delhi’s celebration. Event preparations have enlisted many CADI employees and Delhi grounds and maintenance staff. Culinary and hospitality faculty and students, along with the College Association, will be responsible for the evening’s logistics. Instructional Support Associate Julia Ward and golf and plant sciences majors are working with Catering Manager Ulla Wadner to create floral arrangements for the tables and Green Thumb has offered plants for decoration. The three-course dinner features an appetizer of lobster and scallop terrine with truffle lobster arancini and sweet corn emulsion, and a main entree duet of New York State beef, prime filet mignon with spring mushroom and braised short rib ragout with a fresh asparagus and potato souffle. A pistachio gateau will be served as dessert. Each course will be accompanied by complimentary wines. (cont.)

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