School of Hospitality Leadership Events
School of Hospitality Leadership Events
Food and Wine Festival: March 22, 2024
Details: SHL has added a new premier scholarship fundraising event. Join us for an evening of fine wine and food curated by the School of Hospitality Leadership students. This event is a mix and mingle, small plates and a selection of sparkling, white, rose and red wines will be served. All proceeds for the event support student scholarships.
Location: Darden Dining Hall and Golden Corral Culinary Center in the Rivers Bldg.
Reservations and Payment Information: Tickets are $75 each and are non-refundable. Multi-ticket discounts available. Must be 21 and older to purchase tickets for Food and Wine Festival. Once you have made your reservation we will receive a confirmation e-mail.
Wine & Food Festival Reserve and Pay
Spring ’24 Luncheon Series
Our service is dine in only and seating is limited. We promptly begin service at 12:00pm and because this is a class we end our luncheon at 1:00 pm. Luncheons take place in Darden Dining Hall located in the Rivers Building.
Reservation Instructions
In order to reserve seats for each Luncheon, please go to the link posted below and
make a reservation and payment through the website. Luncheons are $12 per seat and
the price is non-refundable. You may reserve up to four seats at a time. Once you have
made your reservation, you will receive a confirmation e-mail. We look forward to
seeing you at the lunch!
If you wish to be seated with other guests who purchased their tickets separately please send an e-mail to Michael Fazzini (fazzinim21@ecu.edu) one week prior to the lunch, and we will try our best to accommodate you.
Friday, April 5
Little Italy
Nonna’s Meatball
Homemade Meatball topped with tomato sauce with a red pepper kick finished with grated Grana Padano Cheese
Ravioli
Handcrafted Ravioli stuffed with sauteed mushrooms, spinach and ricotta with a Roasted Garlic Cream Sauce garnished with parmesan and parsley.
Tiramisu
Ladyfingers coated in a fresh brew of espresso and coffee liquor, layered with a mascarpone heavy whipping cream dusted in cocoa powder.
Common allergens: menu items may include dairy, eggs and wheat.
Friday, April 12
Backyard BBQ
Stuffed Potato Skins
Potato Skins stuffed with bacon, cheddar cheese topped with green onions, served with a side of sour cream
Ribs and Fix’ins
Fall off the bone Sweet and Savory Ribs served with homemade Coleslaw and Cornbread muffins with honey butter.
Strawberries and Cream
Vanilla Cake layered with fresh strawberries and whipped cream
Common allergens: menu items may include dairy, eggs, wheat, soy
Friday, April 19
Arabian Nights
Hummus and Tabbouleh Salad
Creamy Hummus and a refreshing Tabbouleh and Bulgur Wheat salad paired with Pita bread.
Chicken Kebabs
Skewers of chicken, peppers, mushrooms and onions marinated in yogurt and middle eastern spices served with a traditional rice and potato side. Vegetarian option available if pre-requested.
Ghraybeh
Middle Eastern Shortbread Cookie, topped with a toasted pistachio and dusted with powdered sugar.
Arabian Nights Reserve and Pay
Bon Appetit!
Common allergens: menu items may include dairy, eggs, wheat, and nuts.
- We are unable to accommodate allergies.
- Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions.
- We do not provide to go containers. You are welcome to bring a reusable container for leftovers.
- If you wish to be seated with other guests that purchased their tickets separately, please send an e-mail to Michael Fazzini a minimum of one week prior to the lunch and we will try our best to accommodate you.
- If you would like the vegetarian Kebob option for the Arabian Night contact Jacqueline DeChabert-Rios, chabertriosj@ecu.edu, one week prior to lunch.