Wally Bon Vivant, Dinner
Roasted parsnips, beets, and mushrooms - anyone?
Bon Appetit's Executive Chef Jordan Hall tells the gathering about the dinner he prepared for the evening. He noted that 90 percent of the ingredients came from Indiana.
The entrees were this pork and roast beef.
Ditzler and Chris White work their way through the buffet line.
The food was pretty as it was delicious.
President White chatting just before dinner.
Director of New Media Howard Hewitt writes about wine in his spare time. He assisted Bon Appetit with the night's selections - Ortman Family Wines. Here, he pours for Alumni Director Tom and Carol Runge.
History Professor - and former professional chef - Rick Warner was the dinner program's MC.
Greg Estell '85 applauds the program and leans in for a word from Joe Emmick.
There were several culinary stars during the evening. Dessert was a big hit. Goat cheese cheesecake with Indiana blueberries.
After dessert, organizers brought up Chef Hall and the entire Bon Appetit staff for a big round of appreciation.