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  • Wallace State Culinary Arts students Mary Wilson of Arab and Shane Sieweke of Hartselle don the Mardi Gras apparel and theme expected for the Mardi Masquerade lunch buffet on Tuesday, Feb. 21 from 10:30 a.m. to 1:30 p.m.at the Culinary Arts Building.

    WSCC Fat Tues. lunch.jpg

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February 17, 2012

Wallace State to host Mardi Masquerade Fat Tuesday lunch buffet on Feb. 21 at Culinary Arts Building     

Wallace State Community College

CULLMAN — HANCEVILLE – Wallace State Community College will celebrate the culture of New Orleans with a Mardi Masquerade Fat Tuesday buffet on Tuesday, Feb. 21, from 10:30 a.m. to 1:30 p.m. at the Culinary Arts Academy Building. New Orleans is the setting for this year’s campus Common Read selection, “Zeitoun,” by Dave Eggers.

The 2012 Wallace State Diversity Committee, Visual Communications Department and the Culinary Arts program have all worked together in preparation for next week’s Mardi Masquerade.

“The Diversity Committee’s goal each year is to promote diversity awareness and to embrace the differences and similarities of all cultures and places,” said Stacey Brunner, Wallace State psychology instructor and chairperson of the Diversity Committee. “This year our campus-wide Common Read was ‘Zeitoun,’ which chronicles a Muslim man and the tough experiences he faced during the aftermath of Hurricane Katrina aftermath. We picked up on the book’s setting in New Orleans and decided to embrace the specific culture surrounding Mardi Gras.”

Visual Communication students from the VCM 270 Supervised Study and Graphics course have made illustration for the event a classroom project. Each student in the class designed a Mardi Gras logo for the event, and Derek McElroy’s was the one chosen to represent next week’s celebration. Each student also created a graphics poster, signifying a specific aspect of the New Orleans/Mardi Gras tradition and explaining the history behind it. Students also gathered as teams to create floor pieces to be displayed at the lunch. They will be dressed in costumes on Tuesday and handing out beads to guests.

“It’s a great project for our VCM students to work on and it’s always encouraging to collaborate with other programs and students on campus,” said Adrian Scott, Visual Communications Department chair. “We’re always thankful when our students can be recognized for their artistic abilities.”

The addition of the talented students of the Wallace State Culinary Arts program, recently accredited by the American Culinary Federation (ACF), will add more spice to the event.  Tuesday’s menu will be filled with New Orleans-inspired dishes such as jambalaya, seafood gumbo, cheesy Creole grits, fried alligator with a spicy barbecue sauce and desserts like bread pudding, beignets, bananas foster with ice cream and king cake.

“We like to embrace all culinary cultures. Our students jumped all over the chance to create this menu. We have more than 60 students, some coming from north of Huntsville and south of Birmingham. The hospitality industry is the No. 1 career cluster, and you have to embrace all cultures to be at the top,” said Culinary Arts Department Head Chris Villa. “We’re glad to be a part of the Diversity Committee’s project and excited about all of these forces on campus coming together to celebrate the event.”

The Diversity Committee is decorating tables, doors and walls decorated in Mardi Gras style, with masks, gold coins, beads and fringe.

“We are thrilled the visual communications and culinary arts students have adopted this project,” Brunner said. “The visual arts students discovered the history of Mardi Gras and have promoted cultural awareness through this project, and the culinary students embraced the opportunity to celebrate the culture of the area in the cuisine they are preparing.  It’s a wonderful learning experience.”

For more information about the Wallace State, visit wallacestate.edu.

 

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