Bakersfield College’s north stadium lawn was transformed April 18 by tents, tables draped by red and white tablecloths, the sounds of jazz music playing, and people savoring wine tasting in conjunction with food.
The BC Foundation hosted the first annual Red and White Wine andFood Festival with the goal of raising proceeds to benefit the culinary arts scholarships program.
Admission price of $40 included tasting over 50 California wines, live music, food prepared by BC culinary students and a souvenir wine glass.
Mike Stepanovich, executive director of the BC Foundation, said, “This is an event to raise money but also re-introduce BC to the community.”
Stepanovich joined the BC faculty last October and was instrumental, along with BC Chef Pat Coyle and Chef Suzanne Davis, in orchestrating the event.
Lindsey Holland, former culinary student, said, “There should be more events like this as it exposes the community to what BC has to offer.”
Award-winning wineries from all over California came to support the event. Orchid Hill Vineyard from Paso Robles poured their Pinot Noir, which won a silver medal, according to the Dallas Morning News. The menu of hors d’oeuvres included carne asada, ceviche, quesadillas, stuffed mushrooms, fruit and cheese as well as an assortment of desserts. The food was well received by patrons.
Mary Boglesby said, “the chocolate ganach balls rolled in nuts are to die for, and they are excellent with the red wine.”
The festival allowed BC culinary students to experience how to plan and execute a major event. Third-semester students worked the grills on site, while the rest of staff made sure chaffing dishes were full of food and interacted with guests.
Free parking and shuttles were also provided for the event.
BC President William Andrews was also there to support the event. Andrews said, “This is a great event. The key is to advertise year after year and continue to let it grow.”