fbpx

Golden Tickets Highlight OCtech Foundation’s Evening of Fine Wines and Foods

GoldenTicket2019Langstonart
Aaron and Avery Bruner in a commissioned piece by artist Jeff Langston

A custom portrait by artist Jeff Langston, $500 gift card to Halls Chophouse, portable TEC stainless steel infrared grill and luxury weekend getaway are just some of the items that will be available in Orangeburg-Calhoun Technical College Foundation’s 15th annual Evening of Fine Wines and Foods Golden Ticket drawings.

This year’s fall fundraising event will be held 7 to 10 p.m. Monday, Oct. 7, 2019, in the Patrick Student Services Building on the campus of OCtech. Event tickets are $75 per person.

Guests will have the opportunity to purchase one Golden Ticket entry for $50, three for $125 or six for $200. Drawings will be held at 9 p.m.

Jeff Langston is a self-taught artist focusing on photorealism, classic realism and hyperrealism portraits in graphite, charcoal, colored pencil and digital. His mother-in-law, Georgianna McGee, was a longtime English instructor and program coordinator at the college, and his wife, Mallory, is a graduate of OCtech’s nursing program.

“From as far back as I can remember as a child, all I wanted to do was draw images that looked like the real thing,” he said. “I always kept a sketchbook near me and doodled here and there.”

After losing his music job unexpectedly in 2009, the stay-at-home dad pulled out the drawing pads and immersed himself into drawing.

“In the summer of 2016, I posted a picture I drew in graphite of actor Tommy Lee Jones,” he said. “The feedback on Facebook was wonderful. Then I posted one of my dad when he was kid that my mom asked me to draw for her, and that opened the floodgates on commissions. I couldn’t – and still can’t – believe I was being asked to draw portraits and be paid for it. With each commission I take, I’m humbled, honored and never take for granted how blessed I am to be in the position I am.”

Depending on the size, medium and subject matter, Langston said it takes him anywhere from 50 to 300 hours to complete a portrait. Available through the Golden Ticket drawing is an 11-by-14-inch black-and-white framed portrait featuring up to three subjects. To view Langston’s work, visit facebook.com/JeffLangstonArt.

GoldenTicket2019LambchopsHalls
Prime Colorado lamb rack is a guest favorite at Halls Chophouse.

Halls Chophouse opened in 2009 in Charleston and has since expanded with locations in Columbia, Greenville and Nexton. The epitome of hospitality and comfort, Halls “offers superior dishes, service and an atmosphere that entices guests to stay, enjoy and come back time and again.” The restaurant serves only Allen Brothers’ hand-selected, meticulously aged USDA Prime steaks. For more information, visit hallschophouse.com.

The TEC 23” Cherokee FR Grill offers big-grill flavor with small-grill convenience. Its compact size makes it ideal for camping or tailgating while incorporating the same state-of-the-art infrared technology found in TEC’s full-size residential grills. Learn more at tecinfrared.com/product/cherokee-fr-24-grill.

GoldenTicket2019TEC-Grills-Cherokee-FR-Grill
TEC 23” Cherokee FR Grill

Old Edwards Inn and Spa sits atop the southwest plateau of North Carolina’s Blue Ridge Mountains. Located in the heart of downtown Highlands in the midst of unique shops, live entertainment, art galleries and more, the acclaimed European-style resort offers a mountain retreat with luxury guestrooms, suites, cottages and vacation homes, as well as farm-to-table restaurants, a destination spa and 18-hole golf course. For more information, visit oldedwardsinn.com.

“The dedicated OCtech Foundation team has once again put together a marvelous wine and food event,” said Trudy Frierson, who is co-chairing this year’s event with her husband Dwight Frierson and Anna and Charles House. “We are grateful to our generous sponsors, and thank this year’s winning combination of donors, caterers and distributors. We invite everyone to become a community partner on October 7. Come enjoy a terrific evening of friendship, food and wine tasting while supporting the worthwhile programs of the OCtech Foundation.”

GoldenTicket2019OldEdwardsInnandSpaPool
The Hickory Pool at dusk at Old Edwards Inn and Spa

Bringing their signature items and other delightful dishes for guests to enjoy are A Gracious Affair, Aberdeen Catery, Antley’s Bar-B-Q, Blaz N Buz Catering Company, Catering for All Occasions, Chestnut Grill, Cleveland Street Café, Common Ground Café, Linda Cumbee, Dupre Catering and Events, FitStreet Deli and Hibachi, Fogle’s Piggly Wiggly, Golden Kernel Pecan Company, Hutto Seafood Market and Kitchen, Palmetto Peach Catering, Randolph Artisan Italian Ice and Gelato, Simple Chef, Sims Street House of Pizza and The Barrel Room, Thai Orchid, The Rotonda of Santee, Thee Matriarch Bed and Breakfast, Tracy’s Place and Joann Zeigler.

Supplying the evening’s selection of fine wines and craft beers are Advintage Distributing of the Carolinas, Aleph Wines Corporation, Breakthru Beverage South Carolina, Republic National Distributing Company, Southeast Beverage Company, Southern Glazer’s Wine and Spirits, and Winebow.

Wine may be ordered at the event through Gibby’s Bottle Shop. Gibby’s will donate 10 percent of proceeds from wine ordered that evening to the OCtech Foundation. Individuals ordering 12 or more bottles of wine will receive a 10 percent discount on their purchase.

An Evening of Fine Wines and Foods raises money to support OCtech student scholarships, faculty and staff professional development, and projects requested by the college. To purchase event tickets, contact Reagan Blanchard at 803-535-1246 or blanchardmr@octech.edu.

Enjoy Fine Wines and Food for a Good Cause Oct. 7

Dumplings from Thai Orchid
Flower-shaped dumplings by Thai Orchid were a hit at last year’s Evening of Fine Wines and Foods.

More than 20 local caterers and restaurants will be featured at the Orangeburg-Calhoun Technical College Foundation’s 15th annual Evening of Fine Wines and Foods.

Bringing their signature items and other delightful dishes for guests to enjoy are A Gracious Affair, Aberdeen Catery, Antley’s Bar-B-Q, Blaz N Buz Catering Company, Catering for All Occasions, Chestnut Grill, Cleveland Street Café, Common Ground Café, Dupre Catering and Events, FitStreet Deli and Hibachi, Fogle’s Piggly Wiggly, Hutto Seafood Market and Kitchen, Palmetto Peach Catering, Randolph Artisan Italian Ice and Gelato, Simple Chef, Sims Street House of Pizza and The Barrel Room, Thai Orchid, The Rotonda of Santee, Thee Matriarch Bed and Breakfast, and Tracy’s Place.

Bread Pudding from Blaz N Buz Catering Company
Guests enjoyed Blaz N Buz Catering Company’s bread pudding at the 2018 Evening of Fine Wines and Foods.

Fresh tomato pie, shrimp creole, turkey fritters with blueberry-lavender coulis, Angus sliders, pickled shrimp and sushi are just some of the dishes guests will dine on at the event.

An assortment of homemade cakes by Linda Cumbee and Joann Zeigler will also be served, as well as delicious toasted pecans from local favorite Golden Kernel Pecan Company.

“These businesses and individuals are generously donating their goods, time and talent to ensure that this year’s Evening of Fine Wines and Foods is a night to remember,” Foundation Executive Director Faith McCurry said. “Many of our caterers have been with us for years, and we cannot thank them enough for helping us raise money to support OCtech students and the college’s mission in our community.”

This year’s fall fundraising event is set for 7 to 10 p.m. Monday, Oct. 7, 2019, in the Patrick Student Services Building on the campus of OCtech. Tickets are $75 per person.

Event co-chairs are Trudy and Dwight Frierson and Anna and Charles House.

Supplying the evening’s selection of fine wines and craft beers are Advintage Distributing of the Carolinas, Aleph Wines Corporation, Breakthru Beverage South Carolina, Republic National Distributing Company, Southeast Beverage Company, Southern Glazer’s Wine and Spirits, and Winebow.

In addition to delicious food and drink, guests will also have the opportunity to purchase Golden Tickets for a chance to win spectacular prizes. Golden Tickets are $50 each, and drawings will be held at 9 p.m.

Wine may be ordered at the event through Gibby’s Bottle Shop. Gibby’s will donate 10 percent of proceeds from wine ordered that evening to the OCtech Foundation. Individuals ordering 12 or more bottles of wine will receive a 10 percent discount on their purchase.

An Evening of Fine Wines and Foods raises money to support OCtech student scholarships, faculty and staff professional development, and projects requested by the college. To purchase event tickets, contact Reagan Blanchard at 803-535-1246 or blanchardmr@octech.edu or visit https://www.octech.edu/about/foundation/fine-wines-and-foods-2019/.

Save the Date – OCtech Foundation’s Evening of Fine Wines and Foods is Oct. 7

Sushi at Fine Wines and Foods
Fresh-rolled sushi from Thai Orchid is pictured at the 2018 Evening of Fine Wines and Foods.

The Orangeburg-Calhoun Technical College Foundation will hold its 15th annual Evening of Fine Wines and Foods from 7 to 10 p.m. Monday, Oct. 7, 2019, in the Patrick Student Services Building on the campus of OCtech.

In addition to Golden Ticket drawings for spectacular prizes, guests of this fall fundraising event enjoy a large assortment of beverages and delicious local cuisine by some of the region’s best restaurants and caterers.

Tickets are $75 per person. An Evening of Fine Wines and Foods raises money to support OCtech student scholarships, faculty and staff professional development, and projects requested by the college.

For more information or to purchase tickets, contact Reagan Blanchard at 803-535-1246 or blanchardmr@octech.edu or visit https://www.octech.edu/about/foundation/fine-wines-and-foods-2019/.

BRING IT! Cookbook Author to Share Potluck Secrets During Home and Garden Symposium May 8

Photo of Ali Rosen
Ali Rosen

Ali Rosen loves a good potluck.

“It’s very rare that I’ll go over to somebody’s house and won’t ask, ‘What I can bring?’” the Charleston native said. “I love the idea of bringing people together and having everybody contribute. It just makes meals easier and more fun for everyone.”

Rosen – founder and host of NYC Life’s “Potluck with Ali Rosen,” an Emmy-nominated television show and website dedicated to sharing the best and brightest in food – is author of “Bring It! Tried and True Recipes for Potlucks and Casual Dining.” She will be one of the featured speakers at Orangeburg-Calhoun Technical College Foundation’s 15th annual Home and Garden Symposium, set for Wednesday, May 8, on campus in the Building R atrium and Roquemore Auditorium.

Rosen will be joined by renowned horticulturist Tony Avent, owner of Plant Delights Nursery and Juniper Level Botanic Garden in Raleigh, N.C. Rosen will prepare recipes from her cookbook and talk about the joy of potlucks, while Avent will share his favorite spring perennials for Orangeburg and the surrounding communities. Copies of Rosen’s book will be available for purchase during a book signing after the program.

Rosen said her Lowcountry upbringing has played a huge role in her career as a culinary storyteller and cookbook author.

“When you grow up in the South, there’s such an emphasis on food and cooking and what you can do with food,” she said. “Food is a way to show love and to show we care about people. When somebody’s sick, you bring food. We grew up catching crabs, bringing them home and cooking them. In the summer, we’d go to the you-pick farms and pick our own strawberries. That was just part of day-to-day life. It’s hard to grow up in Charleston and not love food and not have an appreciation for food.”

As a working mom, Rosen said she seeks out easy recipes that look impressive to share with family and friends.

“It gives me a lot of joy to come up with easy recipes for people that make them look good,” she said. “There’s a pistachio and anchovy pasta I make a lot because you can make it ahead, it’s really quick and it’s a little bit different for people. There’s a ginger beef in the book that is so easy to make and can be served at any temperature. I also bake the s’mores bars a lot because they’re such an easy crowd pleaser.”

“I really like recipes you can make ahead, show up at the party and know that no matter how somebody serves it, the dish is going to be great,” she said. “You have to have some of those recipes in your back pocket.”

There are some considerations a host must make when planning a modern dinner party, Rosen said.Photo of Bring It by Ali Rosen cookbook cover

“Finding recipes that work for a lot of people is always the first step for main dishes,” she said. “I test my recipes every Thursday night. I cook dinner for my siblings because they’re all in New York. My sister is doing keto, my brother-in-law doesn’t like cheese, my sister-in-law doesn’t eat fish and my brother likes super-basic things. It’s a great audience to test things on. If they all like something, then it must be a good recipe.”

“It’s finding ways to kind of make everybody happy – that’s usually how I approach dinner when I have a lot of people coming over,” she said. “People are always looking for one dish that everybody likes, but sometimes it’s about having enough variety.”

Just as her recipes are “tried and true” in her own kitchen, Rosen seeks the same when choosing a cookbook. Works by dedicated cookbook authors and publications with test kitchens are best, she said.

“I use Dorie Greenspan’s cookbooks more than anybody else’s because they are so accurate,” she said. “All you want in a cookbook is reliability. A lot of people blame themselves when a recipe doesn’t work out. The truth of the matter is if a person who doesn’t know a lot about cooking can’t follow your recipes, then it’s not a very good book. A cookbook should be accessible.”

Equally as important are the right tools for the job, Rosen said.

“The most important thing that most people don’t really realize they need is a sharp knife,” she said. “The other thing is a meat thermometer. You’ll read a recipe and it’ll say, ‘Put this chicken in the oven at 400 degrees for 20 minutes.’ You can’t really know how long it’ll take to get done. I think any recipe is great as a starting point, but if you want to take things to the next level without doing very much, a meat thermometer is huge.”

Simple prep work on the weekends makes for easy, flavorful meals when time is crunched during the week, Rosen said.

“For me, the biggest hack is having flavorful things at the ready that you can throw in,” she said. “When you have time, chop up a lot of fresh garlic, put it in ice trays with a little bit of water and freeze it. Then when you’re sautéing something and want to throw in a little bit of garlic, you have it. It’s the same with pesto and a lot of herbs.”

“So many people get prepared meals to make their life easy, but cooking is easy,” Rosen said. “You don’t have to spend more than 30 minutes on dinner any night to have something good. It’s all about figuring out things that make your life easier rather than harder.”

Rosen’s career has taken her everywhere from little-known kitchens to famed restaurants around the world.

“I did a story once in Italy with Massimo Bottura, who’s restaurant has been ranked the best in the world, and I was filming in his kitchen and he kept handing me little things to taste and I just was like, ‘How did I get so lucky that I get to just be in this room today?’” she said. “I did an interview a few months ago with Vallery Lomas, who won season three of ‘The Great American Baking Show.’ They canceled it because one of the chefs had allegedly behaved inappropriately. She won the whole thing and it never aired, which was just so disappointing. I love getting to meet famous people and chefs, but I also really love getting the chance to showcase people who everyone should know about.”

So where does the woman who’s tried some of the best food in the world eat when she’s visiting home in Charleston?

“I love The Grocery,” she said. “It’s always really good and they always have specials, so there’s always something new to try. I also go to Leon’s a lot, because in New York, I feel very deprived of good fried chicken.”

In addition to speaker presentations, OCtech Foundation’s Home and Garden Symposium features a community flower show, silent auction and catered brunch by Buck Ridge Plantation.

Tickets are $50 per person, and funds raised assist in providing scholarships for deserving OCtech students and special projects at the college. For tickets, call 803-535-1246, email blanchardmr@octech.edu or visit www.octech.edu.

For more information about Rosen, visit potluckwithali.com.

 


 

Photo of Ginger Beef by Ali RosenGINGER BEEF

Makes 4 to 8 servings

1/3 cup finely chopped fresh ginger
2 cups finely chopped scallions
2 tablespoons soy sauce
1 teaspoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Dash of salt
4 pounds sirloin steak
1/4 cup vegetable or canola oil

Make the sauce: Combine the ginger, scallions, soy sauce, vinegar, and olive oil. Set it aside. (I think the sauce gets better the longer it sits, but at least let it sit while you cook the steak so it has time to settle together.)
Then make the steaks: Generously salt the steaks on both sides. Place a cast-iron or nonstick pan on very high heat and add the oil (only use half if you are making the steaks in two batches to keep from crowding the pan). Let the oil get hot and cook each steak for 5 to 8 minutes, depending on the size of your steaks and the desired level of doneness. You will want to flip each steak every 30 seconds or so to ensure that it cooks evenly: it will cook better this way rather than flipping it only once — I promise.
Remove the steaks and let them rest for at least 5 minutes. Slice off the fat and cut the steaks lengthwise into 1/4-inch-wide strips. Add the sauce on top and serve.

How to Bring It
This dish is great hot or cold. If you are serving it cold, you can keep both the sauce and the cooked meat in the fridge for a day before serving (the sauce can keep for 3 days). If you are going to refrigerate the meat for later, don’t slice it after cooking: wait until you are about to serve it so the moisture in the meat stays intact. If you want to serve the meat hot, undercook it a bit when making it and then reheat it from room temperature in an oven at 350°F for a few minutes to get it up to temperature. You can microwave the sauce to get it hot if you like.

Photo of S'mores Bars by Ali RosenS’MORES BARS

Makes 8 to 10 servings

3 cups crushed graham crackers
2/3 cup dark brown sugar
1/2 cup salted butter, melted, plus additional for the pan
1 egg, beaten
1 cup semisweet chocolate chips
2 cups mini marshmallows

Preheat the oven to 350°F. Grease a baking pan, approximately 13 x 9 inches.
Stir the crushed graham crackers, brown sugar, butter, and egg together until fully incorporated. Spread the mixture across the baking pan. Bake it in the oven for 15 minutes, until the crust is firm.
Remove the pan from the oven and sprinkle the chocolate chips and marshmallows evenly over the crust. Return to the oven to bake for 10 more minutes, and then turn on the broiler and broil for an additional 30 seconds to 1 minute, making sure to brown but not burn the top.
Remove and allow to fully cool to at least room temperature. Cut into squares before serving.

How to Bring It
This dessert can be made up to 2 days ahead, covered and refrigerated, but try not to cut it until the day you are serving it.

Recipes reprinted with permission from “Bring It!” © 2018 by Ali Rosen, Running Press

Horticulturist to Share Passion for Plants at OCtech Foundation’s Home and Garden Symposium

Photo of 2019 Home and Garden Symposium Speaker Tony Avent
Tony Avent

Acclaimed horticulturist Tony Avent doesn’t come from a long line of gardening geniuses. He’s just always had a natural affinity for plants.

“Growing up, I spent all of my time in the woods,” he said. “I was very interested in native wild flowers. I used to make and sell terrariums and dish gardens when I was about 5 years old, and I bought my first mail-order plants when I was 6 years old. That was fascinating to me, that you could be anywhere in the world and buy a plant that you wanted.”

Today, Avent is proprietor of his own mail-order nursery, Plant Delights Nursery, and the 28-acre Juniper Level Botanic Garden in Raleigh, N.C., which hosts one of the most extensive perennial trialing programs in the country.

The plant enthusiast will be one of the featured speakers at Orangeburg-Calhoun Technical College Foundation’s 15th annual Home and Garden Symposium, set for Wednesday, May 8, on campus in the Building R atrium and Roquemore Auditorium. Avent will be joined by cookbook author and “Potluck with Ali Rosen” founder and host Ali Rosen.

Avent spends a lot of time sharing his passion for plants and trekking around the world in search of unique finds.

“We’ve done over 80 trips worldwide,” he said. “For us, it’s about preserving plants. Climate has always changed, and plants can’t just pack up their belongings and move to a more adaptable climate. They rely on us to spread them to more acceptable climates.”

Since the garden’s founding in 1988, Avent and his team have grown some 65,000 different kinds of plants. Of those, about 26,000 have survived.

“We learn something each time we kill one,” he said. “We generally like to try three different times in different spots because many times, it’s simply getting a plant in the right location. We are a research and development nursery. We keep extensive records on what survived, what didn’t survive and why it didn’t survive because for us, it’s about accumulating a knowledgebase that we can then share with others so they don’t have to kill the plants.”

Avent’s Home and Garden Symposium presentation will be unique to the area, focusing on top perennials for Orangeburg and surrounding communities.

“A lot of speakers do canned talks. They say, ‘Here are my favorite perennials,’ and they take it everywhere,” he said. “Everybody’s garden is different. You’ve got one garden that’s wet, one that’s dry, one that has shade in the morning, one that has shade in the afternoon, one that’s on soil that has a pH of 3 and one that has a pH of 8. And every season, plants are different. There are plants that we can grow here that an hour away will not grow. Plants are that specific. You’ve got to really spend the time looking at what grows in a particular zone.”

Avent’s favorite and best-selling plants vary from day to day, season to season and year to year.

“If you asked me today, I’m probably most excited about trilliums,” he said. “We have a few plants that we know are going to be in the top 20 each year. We have a giant elephant ear called Thailand Giant. We know that’s always going to be a big seller because people like things that are big, despite all of the marketing people in horticulture saying everybody wants things smaller. We don’t see that. We see that people still equate size with value, so for most people, larger is actually better.”

With some preparation and research on the front end, gardening can be exciting and fun, Avent said.

“My advice is to start with the dirt,” he said. “If your soil is in good shape, then gardening becomes very easy. That’s number one. We encourage people to visit botanic gardens, go to arboretums and see the plants. Don’t rely on plant labels, because generally, the sizes listed are about a third of what they really grow to. People put plants in the wrong place and then they buy hedge shears and clip them, when you need to buy a shovel and move the plant to the right place. If it’s done right, you’re not out there with a pair of hedge shears and a sprayer strapped to your back. That’s not fun, and that’s not the way gardening needs to be done.”

If there is anything Avent hopes to leave attendees of the Home and Garden Symposium with, it’s “to learn how nature works, and get them excited about plants.”

“They did a study years ago that said people didn’t want to spend any more time in their garden. They’d rather be out doing fun things,” he said. “That’s because we make gardening boring. It’s an industry, and nurseries are trying to make money. To do that, you reduce the number of plants you carry and only carry things that people can’t kill. We’ve created Stepford gardens. They’re just perfect all the time, and there’s really no reason to engage.”

“It’s all about diversity,” Avent said. “That’s what we want to leave people with – to realize there is this incredible diversity available, that you could be growing really cool, really fun, really exciting plants. Gardening is an incredibly fun, incredibly wonderful thing. There are some pretty amazing things out there.”

In addition to speaker presentations, the Home and Garden Symposium features a community flower show, silent auction and catered brunch by Buck Ridge Plantation.

Tickets are $50 per person, and funds raised assist in providing scholarships for deserving OCtech students and special projects at the college. For tickets, call 803-535-1246, email blanchardmr@octech.edu or visit www.octech.edu.

For more information about Plant Delights Nursery and Juniper Level Botanic Garden, visit www.plantdelights.com and www.jlbg.org.

OCtech Foundation Board of Directors Welcomes Three New Members

The Orangeburg-Calhoun Technical College Foundation has welcomed three new members to its board of directors – Kay Blackwell, Rebecca Love and Joanie Thomas.

Photo of Foundation Board Member Kay Blackwell
Kay Blackwell

Blackwell graduated in 1985 as a member of OCtech’s second Associate Degree Nursing class, and went on to receive a bachelor’s and master’s degree in nursing from the Medical University of South Carolina. She began teaching nursing in Hawaii and continued with each move she and her husband made during his years of military service. In 2000, when they returned to the area, Blackwell became an ADN instructor at OCtech. She retired in May 2017 as dean of Nursing and Health Science. She and her husband, James, live in Branchville.

Photo of Foundation Board Member Rebecca Love
Rebecca Love

Love has a degree in elementary education from the University of South Carolina. She is a member of Orangeburg’s Community Bible Study group and First Baptist Church, and lives in Orangeburg with her husband, Tripp.

Photo of Foundation Board Member Joanie Thomas
Joanie Thomas

Thomas is the manager/owner of Edisto Vision Center. She has worked on the Regional Medical Center Gala Committee and lives in Orangeburg with her husband, Sidney.

The OCtech Foundation was established in 1977 to further the educational aims of the college and its students and employees. It raises financial support in the community to assist the college through capital campaigns, annual fund drives and special events.

“We are thrilled welcome these individuals to our board,” said Faith McCurry, executive director of the OCtech Foundation. “Their unique knowledge, diverse experiences and fresh ideas will be wonderful assets as we continue to grow the foundation.”

Horticulturist, ‘Potluck’ Host to Headline OCtech Foundation Spring Home and Garden Symposium

Photo of Home and Garden Symposium 2019 logoWorld-renowned horticulturist Tony Avent and acclaimed “Potluck” founder and host and cookbook author Ali Rosen will headline Orangeburg-Calhoun Technical College Foundation’s 2019 Home and Garden Symposium.

The fundraiser – set for Wednesday, May 8, 2019 – features a community flower show, silent auction, catered brunch by Buck Ridge Plantation and speaker presentations. The Home and Garden Symposium is held on campus in the Building R atrium and Roquemore Auditorium.

Avent will share his favorite spring perennials, and Rosen will prepare recipes from her cookbook and talk about the joy of potlucks. Copies of her book – “Bring It! Tried and True Recipes for Potlucks and Casual Entertaining” – will also be available for purchase during a book signing after the program.

Avent is owner of Plant Delights Nursery, Inc. and Juniper Level Botanic Garden in Raleigh, N.C., and author of “So You Want to Start a Nursery.” A plant breeder best known for his Hosta breeding program, Avent travels the world collecting exotic plants and shares his knowledge and expertise regularly through classes and presentations. He has appeared multiple times on “The Martha Stewart Show” in segments about the nursery business, extreme propagation, hardy Araliaceae and new plants.

“As a Master Gardener, I am extremely pleased to have Tony as our featured garden speaker at this year’s Home and Garden Symposium,” said Herb Bradley, event co-chair. “The symposium has become a highlight of the spring season for many people in our community, and it is truly an honor and a unique opportunity for OCtech to host such a distinguished speaker and international gardener at our symposium. You will not want to miss it!”

Charleston native Rosen is the founder and host of “Potluck with Ali Rosen,” an Emmy-nominated television show and website dedicated to sharing the best and brightest in food. “Potluck” airs on NYC Life, and its videos have appeared on HuffPost, Edible and People. Rosen was named one of Forbes Magazine’s “30 Under 30” in the Food and Wine category in 2014, and has written for sites including Bon Appétit, Epicurious, Fodor’s and Refinery 29. Her cookbook offers dozens of impressive-looking recipes that come together easily and are perfect for carrying to any occasion.

“We are honored to have someone of Ali’s caliber who is sought after and known within the New York City food scene share her experiences and expertise with us,” said Donna Matthews, event co-chair. “With ‘Bring It!’ Ali gives us the opportunity to see simple Southern dishes in a whole new light. Her outside-the-box creations are not only beautiful to look at, but they are easy to prepare.”

“You may have seen her on ‘The Today Show,’ and this is your opportunity to see Ali in Orangeburg,” she said.

Tickets to the Home and Garden Symposium are $50 per person. Funds raised assist in providing scholarships for deserving OCtech students and special projects at the college.

For more information or tickets, call the foundation office at 803-535-1246, email blanchardmr@octech.edu or visit www.octech.edu.

First Citizens Bank Donates $25,000 to OCtech Foundation

Photo of foundation members accepting donation check
Pictured are, from left, Dr. Dawes Edwards, chair of the Orangeburg-Calhoun Technical College Foundation; Gail Fogle, senior vice president at First Citizens Bank; Mike Wolfe, area executive for First Citizens Bank; and OCtech President Dr. Walt Tobin.

First Citizens Bank has donated $25,000 to the Orangeburg-Calhoun Technical College Foundation.

The donation – which will be used as seed money for the First Citizens Endowed Scholarship for nursing and health science students – sponsors the faculty boardroom in OCtech’s new Nursing and Health Science Building, projected to open in spring 2019.

“As our population ages and more chronic illnesses are diagnosed, the need for nurses and other clinical healthcare workers continues to rise,” President Dr. Walt Tobin said. “This new building will help expand OCtech’s tradition of training quality, knowledgeable healthcare professionals to care for our community for years to come. We are grateful to First Citizens Bank and all of our community partners who are helping us fund futures in Orangeburg, Calhoun and the surrounding area.”

“We are proud to support the OCtech Foundation and their efforts to equip healthcare professionals with the specialized skills they need to care for residents in our community,” said Mike Wolfe, area executive for First Citizens Bank. “We felt strongly about providing scholarship money and helping make it financially possible for students to succeed in one of OCtech’s healthcare programs.”

First Citizens’ donation is part of the OCtech Foundation’s annual giving campaign “Funding Futures.” To date, nearly half a million dollars has been raised for students in nursing and health science programs.

For more information or to support “Funding Futures,” call Foundation Executive Director Faith McCurry at 803-535-1230 or email mccurryf@octech.edu.

Cuisine Stands Out at OCtech Foundation’s Fine Wines and Foods Fundraiser

Photo of Evening of Fine Wines and Foods 2018 logoMore than a dozen local restaurants and caterers will provide tastes of their signature dishes during the Orangeburg-Calhoun Technical College Foundation’s 14th annual Evening of Fine Wines and Foods.

This year’s signature fundraising event will be held from 7 to 10 p.m. Monday, Oct. 1, 2018, in the Patrick Student Services Building on the campus of OCtech.

Tantalizing the taste buds of attendees will be A Gracious Affair, Antley’s Bar-B-Q, Blaz N Buz Catering Company, Byrd’s Famous Cookies, Cakes by Joann Zeigler, Calhoun Cookers LLC, Catering for All Occasions, Chestnut Grill, Dupre Catering and Events, Fitstreet Deli and Hibachi, Fogle’s Piggly Wiggly, Golden Kernel Pecan Company, House of Pizza on Sims Street, The Rotonda of Santee, Tea Thyme, Thai Orchid, Thee Matriarch Bed and Breakfast, and Tracy’s Place.

Shrimp creole, slow-cooked brisket, raspberry Kahlua mousse brownie tarts, smoked Gouda pimento cheese, fresh-rolled sushi, creamy dill orzo and pea pasta, samosas, crabmeat shooters and roasted duck sliders are just some of the dishes guests will dine on at the event.

“These businesses and individuals are generously donating their goods, time and talent to ensure that this year’s Evening of Fine Wines and Foods is a night to remember,” Foundation Executive Director Faith McCurry said. “Many of our caterers have been with us for years, and we cannot thank them enough for helping us raise money to support OCtech students and the college’s mission in our community.”

A variety of domestic and international wines and craft beer will also be available for sampling. Participating beverage vendors include Advintage Distributing of the Carolinas, Aleph Wines Corporation, Breakthru Beverage South Carolina, The Country Vintner South Carolina, Grapevine Distributors, MidCarolina Beverage LLC, Republic National Distributing Company, and Southern Glazer’s Wine and Spirits.

Golden Ticket drawings for spectacular prizes and a Wine Pull will complement the evening.

Funds raised during An Evening of Fine Wines and Foods go to support OCtech student scholarships, faculty and staff professional development, projects requested by the college and other work of the Foundation.

“What could be better than exploring fine wines and sampling fare from local culinary talent while raising financial support for OCtech, a hometown gem of a school?” said Suzanna Crabb, who – with her husband Kyle and Michael and Amy Delaney – is co-chairing the event.

Wine may be ordered at the event through Gibby’s Bottle Shop. Gibby’s will donate 10 percent of proceeds from wine ordered that evening to the OCtech Foundation. Individuals ordering 12 or more bottles of wine will receive a 10 percent discount on their purchase.

Tickets to An Evening of Fine Wines and Foods are $75 per person. Golden Tickets are $50 each and the Wine Pull is $20 per pull.

For more information or to purchase event tickets, call Faith McCurry at 803-535-1230, email mccurryf@octech.edu or visit octech.edu.

OCtech Foundation’s An Evening of Fine Wines and Foods Set for Monday, Oct. 1

The Orangeburg-Calhoun Technical College Foundation will hold its 14th annual Evening of Fine Wines and Foods from 7 to 10 p.m. Monday, Oct. 1, 2018, in the Patrick Student Services Building on the campus of OCtech.

This fall fundraising event features Golden Ticket drawings for spectacular prizes, as well as a large assortment of beverages and delicious local cuisine for guests to enjoy.

Tickets are $75 per person. An Evening of Fine Wines and Foods raises money to support OCtech student scholarships, faculty and staff professional development, and projects requested by the college.

For more information or to purchase tickets, contact Reagan Blanchard at 803-535-1246 or blanchardmr@octech.edu