Anticipation is building as preparations are underway for Caps, Corks and Forks, which will draw a sold-out crowd of more than 200 guests to the DJP Campus on February 22.
The return of this lively, popular event will mark Round 18 of Caps, Corks and Forks. Organized by the College’s Culinary, Tourism and Beverage Studies division, the event has been the backdrop for an ongoing playful competition between Winery and Viticulture Technician students on Team Wine, and Brewmaster and Brewery Operations Management students on Team Beer, who have been battling for beverage supremacy since 2012.
Guests will enjoy an elegant multi-course meal prepared by students from the School of Culinary Arts and a team of College Chefs, led by Chef Justin Downes and Chef Catherine O’Donnell. The menu will be a ‘battlefield’ for Team Wine and Team Beer, who have each carefully chosen a made-in-Ontario beverage pairing to accompany each course and will be vying for guest votes.
Following each course, guests vote for their preferred pairing, with a cap for Team Beer or a cork for Team Wine, and the winner will be announced at the end of the evening – earning a trophy along with coveted bragging rights.
“It’s one of the best expressions of student activity that our division could host. We will have close to 100 people involved from culinary, pastry, hospitality, media, brewing and winemaking,” said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “The experience of Caps Corks and Forks is unprecedented in the college system and showcases each and every aspect of the Culinary Tourism and Beverage programs at Niagara College to the community and beyond.”
Should Team Beer capture the trophy in Round 18, they will tie Team Wine in overall wins for the series. Team Wine has won nine previous rounds, while Team Beer has won eight.
Participating students from the School of Wine, Beer and Spirits are not only competing for the trophy through their ‘contestant beverage’ selections, they’re also involved with the service and logistics of the event.
Alongside College chefs, Culinary Arts students are preparing the multi-course meal, while Hospitality students will assist with service.
The dinner menu features a variety of passed hors d’oeuvres, Citrus Cured Salmon, Niagara Greenhouse Salad, Roasted Pork Belly and Pumpkin Agnolotti, Ontario Boneless Short Rib Pastrami, and Dark Chocolate Pasta.
The event will take place in the Student Commons from 5 p.m. to 9:30 p.m.
View: Wine vs. beer: Friendly student rivalry revs up for Caps, Corks and Forks Feb. 22
