OUR REGION'S FUTURE. - Virginia Western Community College
OUR REGION'S FUTURE. - Virginia Western Community College
OUR REGION'S FUTURE. - Virginia Western Community College
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2008 - 2009<br />
ANNUAL<br />
CONTRIBUTORS<br />
as of 5/13/2009<br />
PRESIDENT’S CIRCLE<br />
$10,000+<br />
Al Pollard Memorial Foundation<br />
LEADERSHIP SOCIETY<br />
$5,000 - $9,999<br />
Mrs. Grace B. Taylor<br />
Fred Whitaker Company<br />
COMMUNITY PARTNERS<br />
$1,000 - $4,999<br />
Anonymous (3)<br />
Barry and Alison Baird<br />
Belmont Presbyterian Church<br />
Bank of Botetourt<br />
Mr. & Mrs. Monty D. Brown<br />
Mrs. Dorothy S. Clifton<br />
Th e Commonwealth Council<br />
Dennis R. Cronk<br />
Mr. Daniel Davis<br />
Walter Dixon<br />
Dixon, Hubard, Feinour & Brown, Inc.<br />
Mr. & Mrs. Dan Fisher<br />
Mr. Gregory Freeman and Dr. Gudrun<br />
Freeman<br />
Gary J. Harpold, M.D.<br />
Leon and Beverly Harris<br />
Faith Janney -e<br />
Ms. Cheryl C. Miller -e<br />
nTelos Foundation<br />
Mr. & Mrs. Bernard Odasz<br />
Prestige Motorcycle Club<br />
Colonel William Preston, DAR<br />
Dr. Albert S. Roslyn<br />
Mr. & Mrs. Donald G. Smith<br />
Dr. & Mrs. Chuck Terrell -e<br />
in memory of Pat Morgan<br />
Mr. & Mrs. James W. Th weatt, Jr.<br />
Dr. Rosalind Williams<br />
Michael A. Wray<br />
DEAN’S SOCIETY<br />
$500 - $999<br />
Dr. J. Andrew Archer<br />
in honor of Carol Clower<br />
Cabell and Shirley Brand Charitable Lead<br />
Trust<br />
Mr. & Mrs. R. Daniel Carson, Jr.<br />
BITS & BITES<br />
AND WE HAVE A WINNER….<br />
What do Le Cordon Bleu <strong>College</strong> of Culinary Arts – Las Vegas, Johnson<br />
& Wales University – Denver, and <strong>Virginia</strong> <strong>Western</strong> <strong>Community</strong><br />
<strong>College</strong> all have in common? Th ey all have winners in the Dole Frozen<br />
Fruit Culinary Student Recipe Contest!<br />
Sam Fochtman, who is enrolled in the A.A.S. Culinary Arts Degree<br />
Program, was announced a fi rst–place winner in the contest. Th e<br />
contest was open to any level culinary student and they could choose<br />
one of four categories to compete in: Breakfast/Baking, Salad/Side Dish,<br />
Dessert/Pastry or Entrée.<br />
Two sections of HRI 218 Fruit,<br />
Vegetable and Starch Preparation were<br />
taught in the fall, and entering this<br />
contest was a requirement of the course.<br />
Th e main criterion was to incorporate<br />
Dole Frozen Fruit into the dish. Sam<br />
entered a Baked Brie with Fruit Coulis<br />
recipe in the Dessert/Pastry category<br />
and won one of four fi rst-place prizes.<br />
- DOLE is a registered trademark of Dole<br />
Food Company, Inc.<br />
BAKED BRIE WITH FRUIT COULIS<br />
Makes 8 desserts<br />
Ingredients:<br />
1 cup DOLE fresh frozen sliced<br />
strawberries, thawed with juice<br />
1 cup DOLE fresh frozen<br />
blueberries, thawed with juice<br />
DOLE fresh frozen mango chunks,<br />
thawed<br />
8 oz. brie cheese round, cut into 8<br />
wedges<br />
1 egg<br />
1 Tbsp. water<br />
1/3 to 1/2 cup brown sugar<br />
17.3 oz. puff pastry sheets, thawed<br />
Directions:<br />
1. Preheat oven to 400 degrees.<br />
2. Place strawberries and blueberries<br />
with juice in a blender or food<br />
processor. Cover and blend until<br />
smooth.<br />
3. Heat berry blend in a small<br />
saucepan over medium heat for 4 to<br />
5 minutes. Cool slightly and push<br />
through a sieve to remove seeds. Set<br />
sauce aside.<br />
4. Stir egg and water together in a<br />
small bowl.<br />
5. Unfold one pastry sheet on a<br />
lightly fl oured surface and cut into<br />
four 5-inch squares. Repeat with a<br />
second pastry sheet.<br />
6. Prepare each pastry square by<br />
sprinkling a small amount of brown<br />
sugar in the center. Cut one brie<br />
wedge in half and stack on top. Add<br />
a mango chunk. Brush the edges of<br />
the pastry square with egg mixture.<br />
Fold the corners of the pastry<br />
square to the center over the cheese<br />
and fruit, sealing well at all sides.<br />
Lightly brush top with additional<br />
egg mixture.<br />
7.Place bundles on a large baking<br />
sheet that has been sprayed with<br />
nonstick cooking spray.<br />
8. Bake for 12 to 15 minutes or<br />
until golden brown.<br />
9. Serve on dessert plates with a<br />
spoonful of berry sauce.<br />
4 • Spring/Summer 2009 <strong>Virginia</strong> <strong>Western</strong> Educational Foundation Alumni & Friends News • Volume 2 • Issue 2