HCC will kick off the campus-wide "One Campus, One Theme: Food" initiative Thursday night with a special "Sustainable Harvest" dinner, prepared and served by students in the Culinary Arts program.
The dinner will begin at 6 p.m. in the Picknelly Dining Room (Frost 265) and is open to all members of the HCC community. The meal is free with a suggested donation of a non-perishable food item for the HCC Food Pantry.
Seating for the dinner is limited so reservations will be accepted on a first-come first serve basis. To sign up for the dinner, please go to the "One Campus, One Theme" Google site.
The meal is being sponsored by HCC's Integrated Learning programs, which was the inspiration for the "One Campus, One Theme" initiative. The multi-year initiative seeks to integrate a common theme - food -- across academic disciplines and through coordinated activities to enhance connections between classes and broaden students' understanding of the world.
Chef Warren Leigh said the Sustainable Harvest dinner will feature regional produce from Red Fire Farm, an organic farm with land in Granby and Montague.
"We try to buy as much as we can locally," Leigh said.
While the menu details are still being worked out -- a lot depends on what's available -- Leigh said he expects dishes to include fried green tomatoes, acorn squash and butternut squash, which will be caramelized and featured in a dessert with maple ice cream.
The Sustainable Harvest dinner is the first of three major Culinary Arts events planned for the Fall semester following the "One Campus, One Theme" initiative.
A Farmer's Market Festival is planned for Sunday, Nov. 1, and a "Columbian Exchange Dinner" will be served on Thursday, Nov. 19.
"Obviously everything we do in Culinary deals with food," said Leigh. "We just wanted to be part of this project."
To see a full schedule of events, please to go: www.hcc.edu/food.
Photos: Students in HCC's Culinary Arts program will cook and serve the food at Thursday night's Sustainable Harvest dinner.