Hospitality and Tourism Program’s Gala Dinner and Silent Auction to Feature ‘Far East Meets Northwest’ Cuisine

The Mt. Hood Community College (MHCC) Hospitality and Tourism program’s 23rd Annual Gala Dinner and Silent Auction on Feb. 22 will feature a fusion of Pacific Northwest and Asian style cuisines. This year’s theme is “Far East Meets Northwest.”

The dinner and auction will be held Feb. 22 at the University Place Hotel in downtown Portland, 310 S.W. Lincoln St., 97201. Doors will open at 5:30 p.m. for auction viewing and dinner will be served at 6:30 p.m.

Caprial and John Pence will be the executive chefs for this year’s event. They have donated their time, knowledge and experience to assist in educating students in the culinary path of MHCC’s Hospitality and Tourism program and to help make this event a success.

The chefs are known for their extraordinary restaurants and Learning Channel cooking series, “John and Caprial’s Kitchen.” They are nationally recognized for their “farm to table” style of cooking, using locally grown fruits, vegetables and meats in their dishes. They have published many cookbooks and operate a cooking school. Caprial has been honored with a James Beard Award.


For more information or to make a reservation, please contact the reservation line at 503-491-7698 or email Tickets cost $70 per person. For more information about the event please visit

“This event will raise funds for scholarships and other resources that aid us in achieving our track record of excellence while preparing students for careers in the industry,” says Court Carrier, program director.  “Students gain real-world knowledge, self confidence and leadership abilities by participating in the planning, production, management and execution of this great evening.”

He adds, “Besides investing in our students’ future success, guests will be treated to a wonderful dining experience.”

Hotel packages are available at the University Place Hotel at $89 per room. Please contact the hotel at 503-221-0140.

For information on MHCC’s Hospitality and Tourism curriculum, please visit

Passed Appetizers

  • Shrimp fritters with chili dipping sauce
  • Bruschetta with eggplant walnut hummus, topped with tomato jam
  • Humbow stuffed with spicy pork sausage

First Course
Tomato broth with duck confit wontons, topped with deep-fried shiitake mushrooms

Main Course
Pork brisket slow roasted and glazed with orange and soy, on a bed of five spice seasoned vegetables

Dark chocolate cake with candied hazelnut crust, topped with ginger chocolate sorbet, finished with warm ginger sauce

For more information, media professionals may contact the Office of Community Engagement 503-491-7204 or

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 Last Modified: 1/31/2014 10:44:17 AM