FOR IMMEDIATE RELEASE For more information:

October 9, 2007 Myra Saturen, 610-332-6547

Renowned Chef to Share Cooking Passion at NCC Chef-in-Residence Events

Michael Collier, executive chef and food and beverage director of the Hershey Country Club, will give a cooking demonstration and prepare a gourmet dinner as part of Northampton Community College’s (NCC) Chef-in-Residence Program this fall. The cooking demonstration will take place on Monday, November 5 at 6:00 p.m. at Lipkin Theatre, Kopecek Hall, Main Campus, and the gourmet dinner will be held on Tuesday, November 6 at 6:00 p.m. at Hampton Winds Restaurant. Kopecek Hall is on NCC’s Main Campus, 3835 Green Pond Road, and Hampton Winds Restaurant is in the Gates Center at NCC’s Main Campus.

Inspired by his mother, an expert baker and confectioner, Collier began cooking at age nine. After graduation from the Culinary Institute of America and a visit to Europe, where he studied classical French cuisine, he embarked on a varied career which has included east coast culinary regional manager of ESPN Zone and executive chef at Fireman’s of Brooklyn and the Red Eye Grill in New York City. Additionally, he has been east coast regional trainer and chef at the Cheesecake Factory and executive chef at Cipango, a private executive dining club in Dallas, Texas. At the Hershey County Club, Collier oversees a staff of 40 and creates meals from fine dining to poolside fare.

Collier grew up in the Lehigh Valley; his father, Herman Collier, was president of Moravian College from 1969 – 1985.

Chef Collier’s demonstration will focus on pasta, including the art of the dough and creating different pasta shapes as well as matching the right sauce with the right pasta shape.

The menu for the Chef –in - Residence Reception and Dinner is as follows:

Passed hors d’oeuvres:

Salmon Tartar, lemon mousse in cucumber cup

Stuffed fig, goat cheese, sugared crispy pancetta

Bleu cheese bouchée, port poached pear

Ropa vieja on pan seared coconut crostini

Dinner:

Pumpkin tamale, duck confit, cranberry salsa

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Consommé Célestine, wild mushroom crepes, truffle foam

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Endive arugula salad, roasted apple, goat cheese, candied pecans,

Brown Sugar Champagne Vinaigrette

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Striped bass, pearl cous cous, confetti vegetables, tomato basil broth

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Thyme panna cotta, lemon cream, black pepper biscotti

The Chef-in-Residence program was established by the Wood Company in 2000 to enhance the culinary arts program. Since then, numerous prominent chefs have shared their talents with Culinary Art students and audiences.

The cost of the demonstration is $10 per person, and the cost for the dinner is $100 per person. For more information and to make reservations, please call 610-861-5519.