Members of the JWU community participated in the Westport Rivers Vineyard & Winery’s “Vine to Table” experience on Saturday, July 27. Chef Rizwan Ahmed, instructor, College of Culinary Arts, prepared the gourmet four-course dinner made from all locally sourced ingredients. The menu’s theme was “foodie adventure” with fresh local seafood, local vegetables, and farm raised sustainable meats, including a whole lamb rotisserie. Chef Ahmed is also the owner of Rhode Rage food truck.
Joining Chef Ahmed were JWU chefs Rob Lucier, associate instructor, and Ray McCue, associate professor, and JWU staff member Cindy Coates, online student services associate, along with a number of JWU students to assist with the evening event.
Before dinner, several stations were set up with locally sourced meats, cheese and produce. In addition, guests were able to meet and visit with local farmers, and engage in a discussion about the vineyard with its owner.