When: Sun., Oct. 26, 4-7 p.m. 2014
Farm-to-table event on beautiful green campus. Silent auction featuring unique items made by students; raffle items from local businesses, five-course meal prepared with local ingredients. Menu and recipes created by Eric Savin, award-winning Chef de Cuisine, PY Steakhouse, Casino Del Sol. Preparation and presentation by JTED Culinary Arts students.