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• ICC to sponsor innovative dinner and demo series in October

  Itawamba Community College will sponsor a dinner and demo series at three Tupelo restaurants beginning Oct. 12 at 4:30 p.m. at Forklift with chef Cooper Miller.             Additional sessions are scheduled for 5:30 p.m., October 17, at Neon Pig with chef Brooke Ramsey and at 6 p.m., Oct. 24, at Park Heights with chef Tom Lester.             “The chefs at each location will provide a demonstration related to the dinner preparation, which will follow,” according to Josh Gammill, ICC director of Continuing Education, which is cosponsoring the series with the Food Management Certification pathway.             “The three local restaurants and their executive chefs have created a unique interactive experience for participants,” Gammill said.             Limited seating is available. Price per experience is $55 per person or $100 per couple or for the series experience (all three), $150 per person and $275 per couple.             “This is an exciting partnership that will not only afford our students, but also the local community an opportunity for an intimate experience with these local chefs,” said Christy Scheuer, Food Management Certification pathway director. “Each of their styles is ...
• ICC to Host Encore Dinner & Demo Featuring Namaste

  Due to the overwhelming response to its October Dinner & Demo series, Itawamba Community College will host an encore edition of the popular event on Nov. 19 at 5:30 p.m., featuring Namaste restaurant and Chef Sam. The menu for the evening will include fried spinach with feta as the appetizer. Entrée selections will feature papri chaat, lamb korma, butter chicken and bhindi, followed by gulab jamun for dessert. “The new partnership with Namaste had an overwhelming response in October, and we wanted to not only accommodate guests who weren’t able to purchase tickets for the sold-out event, but also those who enjoyed the experience so much they wanted to attend again,” said Christy Scheuer, director of ICC’s Food Management Certification program. “We’re thrilled to offer an encore edition featuring Chef Sam and Namaste to give everyone another chance to enjoy this incredible dining experience.” Limited seating is available. The cost is $55 per person or $100 per couple. For more information or to make reservations, call (662) 407-1500 or email continuingeducation@iccms.edu. The Dinner & Demo series is part of ICC’s commitment to lifelong learning and ...
• ICC schedules three Dinner & Demo October sessions

                  Itawamba Community College has announced three sessions of Dinner & Demo in October. They include Park Heights, Oct. 1, 5:30 p.m., Chef Dan Schroeder; Namaste, Oct. 8, 5:30 p.m., Chef Sachin and Forklift, Oct. 16, 5 p.m., Chef Cooper Miller.                 “We’re thrilled to continue this series with some of our returning restaurant partners, and even more excited to welcome a new addition, Namaste, to the lineup,” said Christy Scheuer, director of ICC’s Food Management Certification program. “Adding this new business gives our guests the opportunity to enjoy a fresh and unique dining experience.”                 Limited seating is available. Price per experience is $55 per person. Couple and series pricing is available.                 For more information or reservations, call (662) 407-1500 or email continuingeducation@iccms.edu.                        
• ICC to host Dinner and Demo featuring Delta tamales and southern cuisine

  Itawamba Community College will host its next Dinner and Demo on April 30 at 5:30 p.m. at The Gin, offering guests an evening of Southern cuisine, culinary history and live acoustic music. The event will feature a live cooking demonstration highlighting the history and preparation of fried Delta tamales. Attendees will enjoy a multi-course meal beginning with fried Delta tamales, followed by blackened catfish served over grits with creole sauce. Dessert options include lemon meringue pie or black bottom pie. A peach sangria cocktail will also be available. In addition to the culinary experience, guests will enjoy live acoustic music throughout the evening, creating a relaxed and inviting atmosphere. Tickets are $40 per person. For more information or to reserve a spot, contact Christy Scheuer at (662) 407-1505 or acsheuer@iccms.edu
• ICC schedules Dinner & Demo series

  Itawamba Community College will sponsor a Dinner & Demo series, beginning with an already sold-out session, Oct. 3 at 5 p.m. at Forklift in Tupelo with chef Cooper Miller.             Available sessions are scheduled for 6 p.m., October 9, at the ICC Belden Center with Foodsmith chef David Leathers and at 5:30 p.m., Oct. 16, at Park Heights with chef Dan Schroeder.             “The chefs at each location will provide a demonstration related to the dinner preparation, which will follow,” according to Josh Gammill, ICC director of Continuing Education, which is cosponsoring the series with the Food Management Certification pathway. “The three restaurants and their executive chefs have created a unique interactive experience for participants,” Gammill said.             Limited seating is available. Price per experience is $55 per person. Couple and series pricing is available.             “This is an exciting partnership that will not only afford our students, but also the local community an opportunity for an intimate experience with these fabulous chefs,” said Christy Scheuer, Food Management Certification pathway director. “Each of their styles is different, which I think will truly stand ...
• Woody’s featured at ICC’s March Dinner & Demo on March 26

  Itawamba Community College will host its next Dinner & Demo on March 26 at 5:30 p.m., featuring Woody’s as the highlighted restaurant for the month. The limited-seat culinary experience invites guests to enjoy an intimate evening of cooking demonstrations by the residence chef while also dining on a specially curated menu from the featured restaurant. Designed as a monthly food experience, Dinner & Demo offers a unique opportunity to see preparation techniques up close while savoring a full meal in a relaxed, engaging atmosphere. The March 26 menu will showcase wild game selections, including duck and bison, offering guests a bold and distinctive dining experience. Additionally, chef demonstrations will include the Bananas Foster which is a well-known Woody's specialty.  Cost for the event is $75 per person or $140 for a couple. Seating is limited. For more information or to reserve a seat, contact Christy Scheuer at 662.407.1505 or acsheuer@iccms.edu.