Hospitality students host silent auction today

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Jaclyn Molloy

Members of the RITz Dinner Executive Committee planned this year’s dinner with a 1930s Prohibition theme.

RIT’s hospitality students will be hosting a pre-event Silent Auction from 6 to 10 p.m. April 9 at Lovin’ Cup Bistro, located in Park Point. The event is open to members of RIT and the general public. Guests can also partake of a wine and beer tasting option for $5.

It is a lead-in to RIT’s annual RITz Black Tie Dinner taking place at 5:30 p.m. Saturday, April 18, at the Ridgemont Country Club. This marks the 30th year the dinner has been presented, hosted by students from the School of International Hospitality and Service Innovation in RIT’s College of Applied Science and Technology.

Now in its 30th year, the annual dinner and fundraiser is completely student-run, including planning the entertainment and décor, creating a multi-course menu, managing the kitchen and serving the more than 200 guests who will attend, said Adam Pirro, co-chair of the dinner.

“Bourbon was big in Prohibition for bootleggers,” said Pirro, a third-year hospitality student from Marcellus, N.Y., who added that each of the courses feature different liqueurs in the selections, named after significant individuals from the era.

This year’s theme of a 1930s speakeasy prompted a menu that begins with Capone Beets the Rap, roasted beets over arugula topped with lemon champagne vinaigrette and Dempsey’s Classic KO Intermezzo, orange sorbet infused with white rum. It features Earhart Conquers Land, Air and Sea, braised brisket, shrimp and duck bacon in a bourbon sauce, Garbo’s Smoked Mushroom Ravioli covered with beurre blanc and closing with Ellington’s Sweet Finale, banana tuile dipped in dark chocolate finished with Grand Marnier orange sauce.

“There are a lot of moving parts for an event like this and a lot of people involved,” said Pirro, who will be part of a team of 45 students serving as wait staff, hosts and chefs. “They are all working hard for the event. It takes teamwork and people who can adapt because sometimes things don’t always go as planned. I’ve been really impressed with them.”

Pirro has participated in several previous RITz Dinners and also brings skills as a concierge and front desk agent at regional spa, Mirebeau Inn, banquet server at the Doubletree Inn and as part of RIT’s Brick City Catering.

“Hospitality for me is a way of life, something I enjoy. It’s like sharing a part of yourself with every guest,” he said. “You are able to meet people from all over the world. I feed off that energy.”

Pirro said the hospitality students will feed off similar energy at the upcoming event. The RITz Dinner has become a welcome tradition that brings out the best in hospitality service and food, and includes alumni of the program who return to re-connect with faculty and meet current students.

“What will make this a success? Not letting the front of the house, and our guests, see any mistakes in the back of the house,” he said laughing. “The networking is so good at this event. I met an alum at the dinner one year, we got to be talking, and one of my co-ops came about because of this conversation. So if even one of our students makes a good connection that will be a success for me because this dinner helped someone out to further their career.”

More information about the silent auction and dinner can be found online. Those who cannot attend can contribute and receive commemorative plates. Proceeds from the silent auction and gala dinner go toward the school’s Hospitality Education Fund.