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HRIM Dinner features a French cuisine and wine-tasting journey

The Penn State Berks Hotel, Restaurant, and Institutional Management (HRIM) Society will host their annual dinner, featuring a French cuisine and wine-tasting journey, on Friday, March 19, 2010 at Stokesay Castle. There will be a cash bar open at 6:30 p.m., and the dinner will begin at 7:00 p.m.
 
The four-course meal will be complemented with four distinctive wine pairings. Sommelier Luis Pereira will guide attendees as they smell and taste the wine and help identify what flavors are present. The menu includes salad with champagne vinaigrette, paired with Congress Springs, Santa Barbar County chardonnay; sliced shoulder filet with burgundy sauce, accompanied by Terrasas de Los Andes, Argentina Malbec; French cheeses, nuts, and fruit, paired with Henry Savard Blanc de Blancs Brut; and finally marquis chocolate cake with Black Muscat dessert wine.

In addition to the dinner, Dr. Jim Bardi, coordinator for the Hotel, Restaurant, and Institutional Management (HRIM) associate degree program and assistant professor of Hospitality Management, will be honored for his thirty years of service and for receiving the Pennsylvania Restaurant Association's Wilmer S. Lapp Keystone Award. The award recognizes significant and noteworthy contributions to the industry and community on behalf of the Pennsylvania Restaurant Association (PRA) at the chapter and statewide levels.

The cost for the dinner is $45 per person. For more information or to reserve your seat, please reply by March 12 to Ryan Szivos at 610-396-6057.
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