Visiting Chef Series and Hospitality Students: A Palatable Pairing
Published 03.02.2015
– Photos by Jennifer A. Cline, writer/editor-One College Avenue
![Culinary arts and systems student Darren J. Layre, of Hatboro (in gray hoodie) offers his view on one of the dinner’s food and wine pairings during a classroom session with McClure.](http://www.pct.edu/files/news/images/2015/03/Brian-McClure-031.jpg)
Culinary arts and systems student Darren J. Layre, of Hatboro (in gray hoodie) offers his view on one of the dinner’s food and wine pairings during a classroom session with McClure.
![Brian McCLure, beverage director for The Greenbrier in White Sulpher Springs, W.V., offers a session for students, many who would serve as the Visiting Chef Dinner’s sommeliers.](http://www.pct.edu/files/news/images/2015/03/Brian-McClure-045.jpg)
Brian McCLure, beverage director for The Greenbrier in White Sulpher Springs, W.V., offers a session for students, many who would serve as the Visiting Chef Dinner’s sommeliers.
![A finely dressed table awaits its guests.](http://www.pct.edu/files/news/images/2015/03/Brian-McClure-064.jpg)
A finely dressed table awaits its guests.
![Cy C. Heller, a culinary arts and systems student from Milton, portions guinea fowl for the second course.](http://www.pct.edu/files/news/images/2015/03/Brian-McClure-072.jpg)
Cy C. Heller, a culinary arts and systems student from Milton, portions guinea fowl for the second course.
![Culinary arts technology student Arthur Carroll, of Williamsport, one of the evening’s sommeliers, shows a bottle of Poggio Bonelli, Tramonto d’Oca, Sangiovese/Merlto Blend from Italy, which was paired during the fourth course with bourbon-braised lamb shank.](http://www.pct.edu/files/news/images/2015/03/Brian-McClure-086.jpg)
Culinary arts technology student Arthur Carroll, of Williamsport, one of the evening’s sommeliers, shows a bottle of Poggio Bonelli, Tramonto d’Oca, Sangiovese/Merlto Blend from Italy, which was paired during the fourth course with bourbon-braised lamb shank.
![Culinary arts and systems students Sarae D. Davis (left), of Nescopeck, and Brianna R. Helmick, of Hershey, help to assemble a “trout napoleon” for the first course.](http://www.pct.edu/files/news/images/2015/03/Brian-McClure-104.jpg)
Culinary arts and systems students Sarae D. Davis (left), of Nescopeck, and Brianna R. Helmick, of Hershey, help to assemble a “trout napoleon” for the first course.
![Dallas A. Tyree, a culinary arts and systems student from Stillwater, performs quality control.](http://www.pct.edu/files/news/images/2015/03/Brian-McClure-111.jpg)
Dallas A. Tyree, a culinary arts and systems student from Stillwater, performs quality control.
![McClure talks with guests about the evening’s pairings in Le Jeune Chef Restaurant.](http://www.pct.edu/files/news/images/2015/03/Brian-McClure-133.jpg)
McClure talks with guests about the evening’s pairings in Le Jeune Chef Restaurant.
![The first course: applewood smoked, cured trout with smoked trout mousse and microgreen salad.](http://www.pct.edu/files/news/images/2015/03/Brian-McClure-144.jpg)
The first course: applewood smoked, cured trout with smoked trout mousse and microgreen salad.
![Laura Tornichio-Vidal, northeast territory sales manager for Guittard Chocolate, talks about the farming of cacao beans.](http://www.pct.edu/files/news/images/2015/03/chocolate-tasting-004.jpg)
Laura Tornichio-Vidal, northeast territory sales manager for Guittard Chocolate, talks about the farming of cacao beans.
![Amy Rosenfield, owner of Mon Aimee Chocolat, shares information about chocolate origins and tastes.](http://www.pct.edu/files/news/images/2015/03/chocolate-tasting-007.jpg)
Amy Rosenfield, owner of Mon Aimee Chocolat, shares information about chocolate origins and tastes.
![An attentive audience learns about cacao trees.](http://www.pct.edu/files/news/images/2015/03/chocolate-tasting-017.jpg)
An attentive audience learns about cacao trees.
![Students examine cacao beans.](http://www.pct.edu/files/news/images/2015/03/chocolate-tasting-019.jpg)
Students examine cacao beans.