Tasty celebration Gregg Knott, assistant to the head of food science and human nutrition, serves pork-stuffed turkey at the 2005 Beaujolais Nouveau Celebration at the Spice Box in Bevier Hall on Nov. 21. The event featured food prepared and presented by chef Jean Louis Ledent and students in the Hospitality Management Program and celebrated the release of the 2005 Beaujolais Nouveau wine. The annual celebration of the Beaujolais Nouveau release has become one of the most exciting and lively wine events in the world. According to French law, Beaujolais Nouveau can’t be sold until the third Thursday of November. Experts from Corkscrew Wine Emporium discussed the new wine. The meal was an extensive cold buffet including jumbo shrimp, whole poached Atlantic salmon, frog leg salad, stuffed chicken and turkey, cheeses, fresh fruits, desserts and more. Proceeds from the event will benefit the renovation of the Quantity Foods Laboratory in the department of food science and human nutrition. The lab includes the Spice Box and the Bevier Café restaurants, and the kitchen facilities in Bevier Hall.
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