COTC Culinary Students Release Locally Grown and Gathered Dinner Recipe Book

NEWARK, Ohio, May 23, 2018 – For three years Matt Russo, Central Ohio Technical College (COTC) culinary science instructor, and students of the culinary science program have collaborated with the Licking County Soil and Water Conservation District (LCSWCD) to host the Locally Grown and Gathered Dinner, a fundraising event for the Natural Resources Area of the Hartford fairgrounds. This year the public can recreate the dishes they enjoyed at the dinner on April 27 with the official recipe book from COTC's culinary students.

Russo and the students of his banqueting and catering course created the recipes with input from local growers and LCSWCD about available seasonal items. They created seven dishes with items from twenty-two local suppliers. The recipe book contains all the information needed including which local supplier to gather the ingredients from before recreating a dish.

"We went out to Dawes to gather ramps and to Blue Owl Hollow to gather wild edibles for the salad," Russo said. "Locally grown food tastes great and is a wonderful opportunity to support the local economy."

The Locally Grown and Gathered Dinner Menu

Hors d'oeuvres: Mini-quiche: House-made Sausage & Kale House-cured Bacon, Dried Mushrooms, and Ramps, Stuffed Meatballs Marinara sauce, Smoked Pork Butt over Cornbread crostini

Soup: Vegetable Barley Soup

Salad: Mixed Foraged Salad Greens Creamy Maple Balsamic Dressing

Entrée: Italian Baked Tilapia with Sun-dried tomatoes and Garlic-Mustard Pesto served with a House-made Lasagna Roll

Dessert: Rhubarb Upside-down Spice Cake Vanilla Cream Sauce and Toasted Black Walnuts

Locally Grown and Gathered Dinner 2018 Recipe Book

The Culinary Science Technology program at COTC is designed to provide skills and experiences essential for those who are interested in culinary careers including work in research and development. Students learn essential knowledge and skills for a career in the culinary field. Culinary Science courses are offered on the Newark campus, but a number of the general education requirements may be completed online or at one of the College's extended campuses.

Graduates of the two-year program earn an Associate of Applied Science degree in Culinary Science Technology. COTC also offers a One-Year Certificate program in Culinary Science which is designed to provide students with a knowledge of food safety, an understanding of product identification/utilization and hands-on abilities in culinary skills.

COTC is a fully accredited, public college dedicated to providing high quality, accessible programs of technical education in response to current and emerging employment needs. COTC is the only technical college in Ohio operating four full-service campus locations: Newark, Coshocton, Knox and Pataskala.