By Robert Doherty | Talon Contributor
The four-part culinary experience Cleaver and Cork will be held on TCC’s campus. Attendance will be limited this year due to COVID-19 protocols but select virtual tickets are available for those who would like to view from home.
TCC Foundation Executive Director Heather Mitchell said she hopes to build on the annual event to continue reaching new audiences in the community. Mitchell would like to see the event grow and have community members feel that they’re supporting something that supports them back.
“Each year we’ve added a different piece onto Cleaver and Cork that engages a different audience and engages our local restaurants,” Mitchell said. “When people come, they are part of the TCC community.”
The event opened on Feb. 28 with a cocktail party. There was a cooking demonstration by chef Zakarian held at Turner Auditorium on Thursday night. A Signature Dinner will be held at the Lifetime Sports Complex on Friday night.
Mitchell said she is excited about the community’s response to the event ever since it was first started six years ago.
“We are in a pandemic and I have sold out the dinner, again,” Mitchell said. “That just tells me that people are excited about what we’re doing and happy to support the college.”
Cleaver and Cork will conclude with A Food and Wine Festival held on TCC’s campus on Saturday from 11 a.m. – 4 p.m.
