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Festa Italiana dinner is from 5-7 p.m. Nov. 9 in the Culinary Arts Building on the Wellsville campus. The cost of the meal is $17 for adults and $8 for children 10 and under.

The cost of the meal is $17 for adults and $8 for children 10 and under. No reservations are required.

÷ÈÓ°Ö±²¥ State will expand lunch fine dining to five days a week and will be open one night per month for unique themed events including both buffet and fine dining options.

Finishing in the top 10 in a national competition category is nothing new for ÷ÈÓ°Ö±²¥ State’s Andrea Koston. 

For many years, Evelyn Turner has been a strong supporter and friend of ÷ÈÓ°Ö±²¥ State, particularly when it comes to the college’s Culinary Arts Department.

In celebration of the School of Applied Technology’s 50th anniversary, the Culinary Arts Department will be hosting a Mardi Gras buffet from 5-7:30 p.m. Tuesday, Feb. 28, in the Culinary Arts Building on the Wellsville campus.

Trevor Huntley, masonry, Conklin, earned a bronze medal in the masonry category for placing third against competitors from across the country. Andrea Koston, culinary arts: baking, production and management, Rochester, also earned a top 10 national finish, coming in fifth place in the commercial baking category.

This year’s recipients were Debra Burch, associate professor in the Culinary Arts Department, and Jason Cronin, senior staff assistant and head baseball coach in the Athletics Department.

The menu will include jambalaya, gumbo, shrimp etouffée, muffuletta and po’boy sandwiches, king cake, pecan pralines, beignets, and much, much more. The cost, including beverages, is $15 per person or $7 for children under 10 years old.

The menu will feature classic French cuisine, such as crown roast of pork, coq au van, crème brulee, French onion soup, cream puffs, cassoulet with duck, broccoli mornay, and much, much more.