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Hospitality and Tourism program
to host annual fundraiser
The Advocate
Food tradition meets contemporary flair in the Greek-themed Hospitality and Tourism Management program's 20th annual Gala Dinner and Silent Auction on Feb. 26 in the Town and Gown Room.
This event is an annual fundraiser for the Hospitality and Tourism program.
The funds go toward an annual trip where the students in the program pick a location for its educational value and use the funds to gain knowledge of the hospitality industry.
According to the gala's page on the MHCC website, "All students in the program take part in working hard on planning, marketing, organizing, preparations and running the gala dinner & auction."
The students also pick out the menu, the chef, and theme, gather donated items and work on decorations.
The Executive Chef for the event will be Eleni Touhouliotis, a native Cretan who immigrated to the U.S. in 1974. She opened her first restaurant, Eleni's Estiatorio, in Sellwood, in 2000 and then opened another, Eleni's Philoxenia, in late 2004 in the Pearl District.
According to a February 2006 Northwest Examiner article, "Her favorite dish is kalatsounia (spinach, fresh dill and green onions rolled inside a covering of philo dough)."
The six-course dinner will feature a fully Greek menu, with past appetizers consisting of tomato mint sage meatballs, spanakotyropita (spinach and Greek cheeses wrapped in filo dough) and dolmathalia (rice and raisins wrapped in grape leaves). The first appetizer will be feta cheese mixed in with country olives.
The salad course will be a Lahano salad, which is thin cabbage. Fennel, toasted almonds and lemon smoked paprika dressing. The second appetizer will be Garithes Manatria or wild Tiger prawns that have been sautéed with green onion, mushroom, garlic, pancetta and white wine.
The entrée course is set to be Moschari, a dish of braised ribs served on black and brown rice with sautéed brocolini.
For dessert, the club shall be serving baklava, a layered filo pastry of walnuts, pistachio, candied berries.
Tickets/reservations to the event are $70 and can be purchased through the Hospitality and Tourism Club by calling 503-491-7698. The event will start at 5:30 p.m., with the auction available to be viewed immediately and the dinner will be served at 6:30 p.m.
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