Valdosta Daily Times

Local News

May 17, 2014

Wiregrass hosts Corks and Forks

VALDOSTA — Wiregrass Georgia Technical College Foundation South hosted its fourth annual “Corks and Forks: An Evening of Classic Southern Cuisine” May 6 at Kinderlou Restaurant.  The event was a fundraiser to provide scholarships and program assistance for the college and resulted in over $10,000 in donations.

Corks and Forks featured several local chefs and restaurateurs who paired a wine or ale with their dishes. Guests experienced the creations of Executive Chefs David Butler, Kinderlou Restaurant; Keira Moritz, Steel Magnolias; Mikki Hudson, Jessie’s Eats and Treats; and Rick Van Hook and Ian Crabill, Wiregrass Georgia Technical College Culinary Program; along with those of restaurateurs Sue Cox, owner of 306 North and Covington’s, and Gus Walters, owner of Smallcakes in Thomasville.

Additional sponsors included Carter and Sons Produce, Empire Distributing, Five Points Liquors, Georgia Department of Agriculture, Gores Seafood Company, Johnson Distributing, Kinderlou Restaurant, CK Mondavi, Publix, South Georgia Pecan, Sysco, Wal-Mart and The Warehouse.

While guests were enjoying the tasting, the band “Jack Rabbit Slim” with Frank Simons, Al Turner, and Will Curtis provided music on the patio of Kinderlou Restaurant.

The special speaker this year was Georgia Department of Agriculture’s Commissioner Gary Black who thanked the chefs for supporting “Georgia Grown” foods from local farmers and highlighted the connection between the technologically-based agricultural work of today and technical education.

Each year, Corks and Forks features a new element, and this year that was the addition of a silent auction. Guests bid on vacation packages, cocktails and dinner parties and a cooking class. Sponsors of these items included Larry and Paula Carter, Ben and LaVonne Copeland, Stanley and Sue Cox, Kinderlou Restaurant and Bill and Beverly Langdale.

Corks and Forks was initiated by Ben Copeland several years ago and has grown in popularity each of the four years since its inception. Special thanks go to the Corks and Forks planning committee including Dr. Tina Anderson, Larry and Paula Carter, Ben and LaVonne Copeland, Sue Cox, Ian Crabill, Angela Crance, Beth DeLoach-Meeks, Dr. Penelope Schmidt, Katy Shaw, Florence Staten, Rick Van Hook and Cathy Walker.

For more information on supporting the Foundation and its mission, contact Dr. Penelope Schmidt at penelope.schmidt@wiregrass.edu or (229) 293-6190. For information about enrolling in classes, please call 333-2100.

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