Virginia Tech Dining receives Best Concept Award from 'Food Management Magazine'
Virginia Tech Dining Services’ “Seasons of Change” event, hosted by Personal Touch Catering, has been recognized with Food Management Magazine’s 2010 Best Concept Award for Best Special Event.
The annual best concept awards program recognizes exceptional achievement and innovation in key areas of noncommercial foodservice, judged by Food Management Magazine staff. The winners of this year’s competition are featured in the August issue of Food Management Magazine. They will receive their prestigious award at the gala banquet during the magazine’s annual conference Oct. 26-28 at the Trump International Hotel and Tower in Chicago.
Food Management Magazine describes the “Seasons of Change” event, a benefit dinner for university donors catered by Personal Touch Catering, as “interesting, demanding, flawlessly prepared, and theme-specific, incorporating all of the best practices to make an unforgettable special food service event.”
The menu for the event represented the four seasons, offering items such as carved pork loin with nectarine demi-glace for fall and egg nog crème brûlée laced with rum raisin sauce for winter. The spring menu offered items such as goat-cheese crusted lamb loin with spring honey sauce, while the summer menu featured items such as salmon pastrami sliders on cheese dill bread with crème fraiche.
Virginia Tech’s dining program constantly strives to provide an exceptional dining experience, and has received numerous best concept awards from Food Management Magazine, including The Medieval Feast and Faire’s Best Special Event in 2008, D2’s Best Renovation in 2006, and West End Market’s Best Renovation in 2000.
Written by Stephanie Paradiso of Rockville, Md., a senior majoring in communication in the College of Liberal Arts and Human Sciences.
Ut Prosim Event Catered Action Station
At the Ut Prosim Society's award-winning benefit dinner, guests dined on items such as medallions of beef au poivre with roasted cipollini onions and baby gold potatoes, pictured.
